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Currant jam with redcurrant & blackcurrant

Currant jam

At home, we love the fragrant berries of the blackcurrant and redcurrant. Unfortunately, in our yard we have only few bushes with red and black currants, which are far from sufficient to satisfy our needs. In previous years we have experimented with juice and liqueur, and this year is the order of the aromatic currant jam. It is true that our whole harvest only came for a few small jars, but we are enjoying them with even greater joy.


  • 500 g of currant (you can use only redcurrant or blackcurrant or mix of both, according to your taste)
  • 400 ml of water
  • 500 g of sugar
  • juice of ½ lemon


First of all, prepare clean jars to spoon the finished jam.

Put the currants and water in a suitable container to boil on the fire. When boiling, reduce heat and leave until the fruits are softened (about 10 minutes).

Add the sugar and lemon juice and cook on a moderate fire until the jam begins to thicken. Be careful, because when it cools, the jam will thicken further. It is best to try with a scoop from time to time, leaving aside to cool and check the consistency.

When done, pour the jam into the jars and leave them facing downwards until they cool down.

Store in a cool, dark place or in a refrigerator.

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