Redcurrant Jam Recipe | I got it from my Maman
Breakfast Condiments Dessert Uncategorized Vegetarian

Redcurrant Jam with a Persian Twist

In this post I share with you my redcurrant jam recipe with a Persian twist.

I may not be a fan of very hot weather, but one of the reasons I love summer is, that there is an abundance of fresh berries available. Besides eating as many as we can and freezing them, we can turn them into delicious jam, that we can enjoy now or store to brighten up the colder months of the year.

As an Iranian I am drawn to the sourness of redcurrants. Nothing beats this tangy taste on the tongue! The combination with sugary sweetness and a subtle hint of rose, takes these gorgeous berries to the next level.

Redcurrant Jam Recipe  | I got it from my Maman

Ingredients (for 2 small 300g/10oz jars)

500g / 1.1lbs red currants (measured without stalks)

300g / 1 1/2 cups granulated sugar

100ml / 1/2 cup water

2 tbsp rosewater (I used the Persian brand 1&1. If you are using highly concentrated rosewater, that usually comes in small bottles, you will need a lot less. Start with a very small amount and taste the jam to make sure you don’t add too much.)

Time

Prep: 10 min

Cook: 20 min

Total: 30 min

Method of cooking red currant jam

Pick the red currants off the stalks. Wash them and place them in a pot. Add the water and bring it to boil. Let the redcurrants simmer for about 10 minutes, until soft. I personally like the fruits to hold their shape as much as possible. That’s why I only stir occasionally and very gently.

Add the sugar. Reduce the temperature to medium, if you haven’t already. Let the sugar dissolve, stirring occasionally.

Once the sugar is dissolved, add the rosewater, then increase the temperature and stir once in a while until you get the perfect consistency. This shouldn’t take longer than 5 minutes. If the jam still looks runny, don’t let it fool you. It will firm when it’s cooling down.

Sterilise 2 class jars, including lids in a pot with boiling water for a minute. Remove them, using kitchen tongues and let them air dry.

Transfer the hot jam into the jars, close the lids firmly and turn them upside down. Once cooled down, store them in the fridge or in a cool and dark place. Opened jars should be kept it in the fridge and the jam should be consumed within one or two weeks.

Enjoy with butter or sarshir (clotted cream) and fresh bread or scones!


Red Currant Jam with a Persian Twist

Course Condiment
Cuisine English, Persian inspired
Keyword jam, quick homemade jam, red currant jam, red currants
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 300g/10oz jars

Ingredients

  • 500 g red currants (measured without stalks) (1.1lbs)
  • 300 g granulated sugar (1 1/2 cups)
  • 100 ml water (1/2 cup)
  • 2 tbsp rosewater (I used the Persian brand 1&1. If you are using highly concentrated rosewater, that usually comes in small bottles, you will need a lot less. Start with a very small amount and taste the jam to make sure you don't add too much.)

Instructions

  1. Pick the red currants off the stalks. Wash them and place them in a pot. Add the water and bring it to boil. Let the red currants simmer for about 10 minutes, until soft. I personally like the fruits to hold their shape as much as possible. That’s why I only stir occasionally and very gently. 

  2. Add the sugar. Reduce the temperature to medium, if you haven’t already. Let the sugar dissolve, stirring occasionally. 

  3. Once the sugar is dissolved, add the rosewater, then increase the temperature and stir once in a while until you get the perfect consistency. This shouldn’t take longer than 5 minutes. If the jam still looks runny, don’t let it fool you. It will firm when it’s cooling down.

  4. Sterilise 2 class jars, including lids in a pot with boiling water for a minute. Remove them, using kitchen tongues and let them air dry.

  5. Transfer the hot jam into the jars, close the lids firmly and turn them upside down. Once cooled down, store them in the fridge or in a cool and dark place. Opened jars should be kept it in the fridge and the jam should be consumed within one or two weeks.

  6. Enjoy with butter or sarshir (clotted cream) and fresh bread or scones!

Red Currant Jam Recipe  | I got it from my Maman

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Redcurrant Jam! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

Wanna save this recipe for later? You can print out the printable version above or pin it to your recipe board.

Looking for more Persian recipes? Here are my Persian classics!

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