Red Currant Jam

A simple and quick recipe for jam found on
Red Currant Jam

Red currant jelly is quite common here in Norway, both as a sandwich spread and for some types of dinner dishes, but I have not come across red currant jam before. On the other hand, now that I have I must say it sounds rather tempting. Slightly tart jam tasting of summer will surely be even more tempting when the the winter cold sets in – Ted

1 kg [2,2 lb] red currant
3 dl [0,6 pt] sugar


[1] It is important to cook all the berries in the shortest possible  time. Therefore, boil small portions at a time. Clean the berries well so that bad berries are sorted out. Weigh up and  boil, preferably under cover.

[2] Cook the berries till they are cooked through. Stir occasionally. When the berries are cooked, after about 8-10 minutes, add the sugar. Stir well and boil until all the sugar has dissolved.

[3] Fill the jam into clean glasses or jars immediately. They must be competely filled up to minimize the amount of air under the lid. Do not let the glasses or jars run over. Wipe the edges with a clean cloth.

[4] Close the glasses immediately and cool the jam. Then check that the lid is screwd on tightly. Keep the jam in a dark and cool place.