It’s pretty painstaking work, which is why you don’t see all that many red currants in grocery stores. So simple, yet so delicious. When I went to the Alps for holiday, at the end of August a lot of redcurrant bushes would be ripe and ready just under the skylift track. Lovely! Red currant jam – currants preservation recipe for the winter, you can cook jam or compote from red currants, but the most delicious is jam. Weight the puree. There were over a dozen large bushes, each covered with tiny red orbs looking like miniature Christmas ornaments, ready to be picked and cooked into jam. Est-il dangereux avec cette confiture coleur rouge sang au visage? Funny how older French women like the lady in your photos do shabby chic so effortlessly well. I corrected it, but wonder what the deers and shrimps have to say about it? And those jam jars…I wish I could have one of them! Then there’s appliances like billigs used just for crêpe-making, as well as a granola bar-maker, which I’ve not been able to ascertain what other uses it could be used for. Ladle the hot jam into washed and sterilized jars leaving 1/4 to 1/2-inch headspace. I’ve never done anything with them until this year and google-ing for recipies came through your blog. I didn't use any kind of thickener. After picking so many currants off the existing bushes at our new home, I ran out of recipe ideas. Beautiful photos! That scale is a nugget of fabulosity. Someday I hope to have enough of a production to make lots of this jelly. Rose = fat, tomato skins, and so on. Hi David, Currants naturally possess a perfect combination of pectin and acidity, which ensures a good gel without the need to add commercial pectin. Oh I do love red currants! I have found from experience though that these sorts of french houses although absolutely gorgeous to look at are absolutely hellish to live in in winter. I think this might merit a little bit of extrapolation. Notes: For testing if the finished jam is jelled, you could use the nudge test: putting a small amount on a chilled plate, and rechilling it for a few minutes; if it wrinkles when nudged, it’s ready. sandra: Try out my recipe for Fresh Grape Sorbet for using up all those extra grapes. Thanks for your tales, the beautiful photos and the recipe! Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food. Both make wonderful jam, and home made is so much better! Have made many batches of raspberry jelly using the upside-down method. Alas, I have none to harvest this year – the deer didn’t stop at the fruit, they ate the bush down to twigs last winter. ca fait rever. Place red currants and water in a large, non-reactive pot. Love the color of the jam, what lovely pictures! I do caution that if it’s too dark and still not thick, it’s likely there’s not enough sugar (or pectin) in it, depending on the recipe. Nothing wrong with your writing, either, of course. Get daily tips and expert advice to help you take your cooking skills to the next level. idyllic! Why just the tips? While homemade blackcurrant jam needs about 30 minutes of simmering and tending before it’ll set up, red currant jam is ready in about 5 minutes, no pectin needed. Amazing pictures…It’s looks amazingly beautiful…I have never made jam, though would love to try at some point….Brilliant blog…. I assume you’re invited back so somehow the kitchen clash gets handled. He was planning on experimenting with the recipe until he reached his own childhood memory, but lacked the correct tool to remove the seeds from the fruit. Is this typical? Thank you for your perfect timing. Poor David, sounds like it was a rough weekend. As for language confusion, there is a character in a funny book, A Year in the Merde, who is an American translator living in Paris. Red currant jelly can also make an extravagant syrup for crepes and waffles. Today I will show you how to make currant jam/marmalade. A lovely post–the photos are wonderful. thank you so much! One quick question – how many pints did the recipe yield? First let me say that the recipe worked beautifully even though I only had caster sugar (used about 85%). During the summer visit in 2013 Arpad spoke of the seedless currant jam his grandmother made when he was a young boy. Add the same quantity of sugar (1.2kg) and bring to the boil. 2 teaspoons Pomona’s Pectin. It was so much fun. I just got done making a batch of black currant jelly. Wild raspberries yes, currants, no…. I can never remember what to call something in both languages at the same time. Since red currants are very tart, I knew more sugar was needed than I usually add to my jam recipes… Green bean tips are filled with radiation???? It’s a nice place in winter – no. You should sell them as sets of postcards or little frameable prints something – seriously. How to peel them tomatoes? I don’t know if jam making is in my future, but it probably should be, since I certainly eat enough of it. Get one of our Currant jam recipe and prepare delicious and healthy treat for your family or friends. It will be easier to remove them from the stems when they are frozen. A couple of weeks ago I picked an unusually large amount, as most years the birds get to them first. (Seedless, thankfully!). I am not “correcting” you, just pointing out terms I am familiar with, that differentiate more clearly the important difference between a currant (groseillier à grappes or gadelle) and a gooseberry (groseillier à maquereau or groseilliers épineux). Reading this post was like taking a mini-vacation to France. Cook the fruit for about 10 mins squashing the fruit to release the juice. And since we used our sweat-equity, they cost nothing but a few hours in the sun, and some red-stained fingers and newspapers. David, After we had jarred up all the sticky-hot jam and finished up for the day, we headed outside for l’heure d’apéro. Honey Currant Jam Recipe. My favorite pic is the one of Sarkozy and the jam. Cheryl, Thank you, Daveed, much appreciated. What a stunning set of photos! now they’re expensive as everywhere. And cassis. And when I go back to the states, if anyone serves me green beans with the pointy tips attached, I’m more than a little suspect…. Well, at least the ones the bîches (deer) didn’t eat before we got to them. Ran across your blog while looking for a blue cheese dressing recipe, now you’ve made me miss my red currant bush which I babied for years, and picked pounds and pounds of red currants off of for years. Feast on one of our seasonal blackcurrant recipes. An exceptionally lovely series of photos. Hope I get to make the jam someday..no access to red currents here. When you use the upside down method for giving the cover an airtight seal, you can store them out of the fridge without a problem. 2) Cooled rhubarb and strawberry jam (125 ml) must be added and you have to keep … Green bean tips and tomato skins? For the freezer jam fans, I’ve got a version that’s been extremely popular—very fresh and zingy and quick, too: http://www.kitchenlane.com/2010/04/strawberry-rhubarb-freezer-jam-spring.html. Recipes With Red Currants. I made this recipe today with 1 kilo and it turned out beautifully. 2kg (2.2 lbs) fair trade sugar. Cook for 5 minutes, until the jam begins to thicken. ;). Wow – that looked delicious and your pictures were – once again – spectacular. Any ideas? Instructions with many photos here! Thank you David. We ended up with red currant sauce instead!). Except since you’re not a woman, you didn’t get to hear the bit about how your ovaries will be irreparably damaged by lifting that heavy bag of groceries. She would also freeze big batches of stemmed berries, ready to be turned into syrup or jelly later in the year. And I have never seen red currants for sale here in Texas, which is unfortunate, as I have several recipes that I’d like to try that call for them. Freeze the currants, still on their stems, before the first step. The French people don’t eat any vegetables with the skins on, they have square pillows, and they are very leery of those “courants d’air”….all that stuff could kill you. just lovely! Unfortunately I can’t tell you – because taste is so subjective. https://www.countryliving.com/food-drinks/g205/currant-recipes-0606 Thanks always David for your sense of humor……. I can see you already have answered lots of questions from this post, so thank you for all the extra info too! Wonderful experience and recipe. I’m still caught up by the radiation in green bean tips and not eating tomato skins! – dl. Beautiful photos. Maybe you should have a second career as a photographer for ‘interiors’ magazines specifically shabby chic. 4 cups mashed currants (any variety) 2 teaspoons calcium water*. Once opened, store the jars in the refrigerator just as you would with store-bought jams. however, now I know you’re becoming more francophile than anglophile: deers? Aug 22, 2012 - This easy recipe uses the whole fruit for a tart, rich preserve that sets well. So much Jam….. wonder if you could spare me some ??? I admire the patience it must have required to pick all of those currants. The head of this household always uses the classic proportion of one part sugar to one part fruit, and although I use a bit less sugar, as you know, I’ve learned not to argue around here when cooking in someone else’s kitchen. The result is a delicious jam with a color as brilliant as that of the fruit. Glad to see your recipe is for confiture de groseilles and not “de grosses selles”! Thank you for the really inspiring photos. 4. Whenever people complain about the price of berries I always ask them, “How much would you charge for a basket of berries that you picked?” I would venture to guess that just about anyone who picks a basket of tiny currants would not sell them for 99 cents. David, for “gadelles”, you can Google Images: gadelles. Another year lost. What a lovely post David, thank you. I have to skip over recipes online when they don’t indicate yield. Then I came inside and discovered your post on red currant jam. The recipe was a simple one. prunes d’agen are one of france’s great gifts to the world. David, I was just in the garden and noticed that my black currant bushes have many ripe berries ready to be picked. The pictures of the country-side reminded me of when I lived in Sicily. I cannot imagine the mess and the resulting soup that the tomato would turn into. Add enough water just so that it covers the bottom of the pot. Because black currants are much stronger, if you have those, I suggest finding a recipe specifically written for black currants. Course: Recipes for Jams and Jellies and Sauces Greg’s Farm House Low Sugar Black Currant Jam … Hi Meg: I can’t really comment on other people’s recipes but generally you can cook jam down (again) until it’s the right temperature and “set”. Drinking French Bar Boxes from Slope Cellars and K & L Wine Merchants, 10 Goofy Foods You’ll Find in a French Supermarket », http://www.astuces.bettybossi.ch/cui-methodes-de-conservation/comment-congeler-les-raisinets.html, http://www.kitchenlane.com/2010/04/strawberry-rhubarb-freezer-jam-spring.html. Ladle the jam into clean jars up to the top and screw on the lids firmly. There is NOTHING (except the crottin de chèvre bien sec) that I love more in life than fresh red currents and red current jam! I wish I had time to make some! Thank you! David, what glorious pictures. We used to pick them in our garden. Do you bite your tongue? The French are so funny. Thanks for this simple and easy recipe. Love to meet you, dear! Add the sugar and cook the mixture over medium-low heat, stirring constantly to dissolve the sugar. The jelly I made from them was exquisite, and I miss my bush now (moved a few years ago and couldn’t take it with me). You mentioned the deer eating the red currants. So, please do you have any suggestions? By the way, I’ve spent all day snacking on the kouign amann I made courtesy of your recipe. I’m not sure how a word that I thought meant “whiten” became the term for cooking something through (I thought it meant “to blanch”), but we had work to do and no one had time for my silly questions. Yesterday I made plum jam because I had a feeling the plums I bought at the market woudn’t ripen in a hundred years. The color is sublime and I can only imagine how sweet and delicious the jam was. Nabeela: Thanks, and glad you’re enjoying the books! I agree with Flexitarian about not having to refrigerate the jam. Beautiful pictures David. Red currants are a bit of a luxury item here – so rarely seen in shops. Easy!!! Looks to be like it’s a Quebec-based word for red currants. Just pick the fruit (which took about half an hour) wash and weigh the fruit. Perfect.). They are a pain to take off the stems though if you make that many! And never touched the black currant bush next to it… Odd creatures…. I remember spending *hours* picking blueberries one summer, only to cash out and make a measly three bucks for all the back-breaking work. I’m sure India has plenty of great things to offer, besides croissants : ). I store jam in the refrigerator, where it will keep for up to one year. The copper is only the outside. And what a beautiful post. It’s utterly amazing, so just wanted to say thanks! Some tin-lined pans should not be heated above a certain point but I’m pretty sure that you can use it for jam. Your photos make me wish that I had a car–I’m pretty sure that Illinois is mostly just corn country, but if I could make it out to Michigan, oh the berry-picking that would follow…. And for my birthday, my “little” sister made the baked goat cheese (with the recommended accompaniments) and almond cake. Crush currants thoroughly, one layer at a time. ture through a food mill fitted with a fine disk into a medium saucepan. Or try a variety of sauces, like salted butter caramel or hot fudge swirled together! And when you do find red currants, they’re not inexpensive. I was laughing to myself a little while reading because I just commented on Twitter that I did not know how in God’s name you stayed so slim with all the awesome stuff you ate :). Holiday Gift Idea! I don’t recall ever seeing whitecurrant jelly, and they seem more delicate somehow. My husband thinks I have a problem sometimes. I love red currents and the colours in your pictures are just fabulous. Hi David: After reading your post I have just been out in the garden to inspect the fruit patch. Blackcurrant Jam Recipe For this recipe the ingredients you will need […] As we don’t eat much jam I have never made it, but this post makes me want to. Reheat the jam just barely back to a simmer before filling the jars. I get a few red currants from the farmer’s market every year, and have frozen them in the past… I think its Alice Waters who has a wonderful-sounding recipe for preserved red currants…. quill… Nice photos! how i would have loved to have been looking over your shoulder that day! Picking and pitting. Personally, I am not much of a jam eater, but love to preserve our garden harvest. !…and the pips weren’t popped out with a goose (not sure if that’s the right bird?) Summer – no. I’m just back from France where I visited a friend who gardens a stone’s throw from the Seine in a bucolic area not too far south of Paris and he said they have no deer in the area. Thanks David. Radishes with buttered bread! The jam looks incredible! Now I live in Belgium and have my own red currants that came with the garden of the house we bought here. In my own past history, red currants were called “gadelles” in French, and “groseilles” were what you may know as gooseberries — totally different berries, with different applications. I’d charge a bundle for those as well. I so enjoyed these beautiful, bright photos. Loved reading the post. David, for those who can’t get red currants or don’t care for them, but who are now dying to make jam as a result of your lovely pics, I suggest strawberry-rhubarb instead. Once Man, I miss groseilles. I ran an idea past her and she had two words for me. Would you like an assistant? It will still be somewhat runny while it is still hot. That’s the problem with your blog… All those links; From baeckoffe to granola bar makers. I forgot how much I loved that! Unlike other berries, red currants hold their shape when baked. In Switzerland, red currents are called raisinets (yes, like the American chocolate covered raisins!). Subscribe and receive David's free guide to the best pastry shops in Paris, You can adapt this recipe to any quantities of red currants that you have on hand. I love red currant jam, its one of my favourites and miss not have my own red currant bushes as I once had when I lived in the UK. 3. And what a beautiful color on your jam/jelly. Best of all, this blackcurrant jam is one of easiest and fastest to make. Now I can grow blueberries in Virginia and am currently picking from the bushes in my front yard. He died of an overdose of “produit”. 2. It is like the comment I heard that you should never put your purse on the floor, as all the money will drain out. I’m looking for an old charming house like that in France. Fill the … Very nice of you to post this entry ;). @ elizabeth re black currants: Beauty! I came out covered in red juice. … I certainly love the red currant jam that I buy in our grocery store, but I bet it doesn’t hold a candle to this that you’ve made. you’ve brought delight to my morning! The first batch is tasty enough, but I’m wondering whether I could try again to get it to set. Each and every ice cream we’ve churned out from The Perfect Scoop has become a favorite, but my sister has one that she just loves. If desired, stir in a few drops of kirsch. I asked one of my French friends one time why she took the ends off the haricots verts and she said….”because my grandmother did”….so there you go. 700g (1.54 lbs) blackcurants . As for the green bean tips, I’ve been told a number of reasons why they can’t or shouldn’t be eaten and now I snip them off as a habit, too. I made this jam much like I do most of my jam recipes. The blackcurrants give the jam a sensational colour whilst the gooseberries make the jam fragrant. Heavenly! It's excellent on crisp toasted rye bread, or spooned with yoghurt onto porridge in the morning. For making jam 1) Strawberries and rhubarb should be sliced in... in a sauce pan. Paris has the advantage of croissants though :-) If the jars are hot and the lids “pop down” for a good seal then can you store them outside the fridge? I believe the berry/fruit flavor shines even better then. The tartness of the fruits with the sweetness of the almond is just an explosion for your taste buds! I’ve really missed sticking my hands in doughs and batters and was happy when I took a break from technology and the staggering amount of paperwork that seems to arrive faster than I can process it, and headed out to the countryside. We’re planting our first currant this year, and hopefully will add another couple next year (with the purchase of 6 new fruit trees too, the budget limited us to one currant). My sister’s 19th birthday is coming up this weekend and I’m making an ice cream bombe in memory of our childhood favorite, the Carvel vanilla and chocolate ice cream cake topped with chocolate crunchies, with an order of extra crunchies. It is one of the most satisfying preserves to make, particularly so because redcurrants have a lot of natural pectin and the result is never runny. And I can’t find fresh red currents here (in Alberta), sadly. She then would make either syrup or jelly. cheryl: It depends on what the lining was. What a gorgeous color…amazing how there are so many different types of red berries, and they’re all so different in color! But no sense in doing anything but agreeing. loved the prune post too. I have never heard about the method of overturning the jars, i will do with the traditional boiling water method like my mother used to do. The homemade nutella was just perfect. 1/2 to 1 cup honey (this depends on your taste preferences) … Oh what beautiful pictures! Red currant jelly is used quite frequently in baked goods and available in every grocery store. You can adapt this recipe to any quantities of red Puree, then pass through a fine strainer and remove the seeds. Redcurrant or currant jelly made from fresh fruit without boiling. Sorry to have to say this, but I’m glad that I’m not the only one with a “pest” problem in the garden. These redcurrants are captured so well! I loved it :). You can simply allow the jars to cool and then store them in the refrigerator for up to 3 months. Because there were so many of them, the red currants were cooked in batches. Currant jam recipe. 5. Fortunately this weekend we caught the tail end of red currant season, which are the first berries to ripen in the Île-de-France. Leslie: I store my jams in the refrigerator, space allowing! Can I also say how much I enjoyed your Sweet Life In Paris? Beautiful photos. Also great on venison dishes, and lots of other stuff. Thank you so much for including the approximate yields! During the weekend, I also learned a new word in French: blanchir, which ‘someone‘ French told me means to cook the berries until soft and wilted. Alas, I will have to look a long time–not a local specialty here in Maryland, to say the least. Thank you for the red currant inspiration! Susie: Ha! For each pound (kilo), add the equivalent amount of sugar to the pot. Last year I spent a whole day pitting cherries and making jam with a friend. (And now I’m glad I didn’t go into one of those new places that are springing up in Paris that blanchier your teeth, which I thought were tooth-whitening clinics. But – the whitecurrant bush is looking even more healthy and I don’t know what to do with these! Crecipe.com deliver fine selection of quality Currant jam recipes equipped with ratings, reviews and mixing tips. I do have some vines with table grapes on though, I’m hoping they will be ready in a few weeks (early varieties!). This recipe has just 2 ingredients. Beautiful pictures! I often have to catch myself when I write (in English) – “In the street…” rather than “On the street…” and other quirks between the two languages. Bring to boil on medium heat, stirring occasionally. (And, er, copious snacking in between.) I would *think* there was enough pectin as I followed the recipe on the jar of pectin – but you never know. Any ideas what I may do with surplus if there is any? When making jams and jellies, it’s better to make a few small batches than one large one. Can I ask you a non-currant jam question? Mired in administrative stuff, I’ve been swamped with paperwork and technical issues – neither of which are really my thing – and haven’t been able to spend all that much time cooking or baking, except for regular meals. Although I haven’t made it, you could sleuth out a recipe for ‘freezer jam’ and perhaps turn it into that, which doesn’t involve any additional cooking. I knew I could use them up this way. It is a not to be missed book. Sorry you’re swamped with paperwork. Looks fantastic! rinsed in boiling water) jars and covers, and b) you make sure you wipe the rim of the jar totally clean after filling it. So if someone only has 4 ounces of red currants, they can make jam with an equal (or slightly less) amount of sugar. ; ), (Interestingly, a French friend asked me if we say “e-mail” or “e-mail”, and it took me a few minutes to explain that we say e-mails or e-mail as plural or singular, depending on the situation.). beautiful! 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