Red currant jam with mint combines the tartness of red currants with the refreshing, aromatic flavor of mint. It’s a unique twist on traditional jam that can add a delightful burst of flavor to your breakfast or desserts. Here’s a recipe to guide you:
Red Currant Jam with Mint
Ingredients:
- 4 cups fresh red currants, washed and stemmed
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1-2 tablespoons fresh mint leaves, finely chopped (adjust to taste)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
-
Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
-
Prepare the Red Currants: In a large pot, combine the red currants and lemon juice. Cook over medium heat, mashing the currants with a potato masher or fork as they cook, until the mixture starts to simmer and the currants release their juices.
-
Add Pectin and Mint: Stir in the fruit pectin and finely chopped mint leaves. Bring the mixture to a full rolling boil, stirring constantly.
-
Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
-
Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
-
Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
-
Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
-
Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This red currant jam with mint is perfect for spreading on toast, pairing with cheese, or using in desserts. The mint adds a refreshing twist that complements the tartness of the red currants beautifully. Enjoy your homemade jam!
