Adding the Bramley apple may help I would be interested to know what you think once you have tried it. However do bear in mind that by adding the extra fruit you will effect the keeping quality of the jam as it is the sugar that is the preservative. The resulting whitecurrant jam is a beautiful pale peach colour and tastes absolutely delicious. White currant berries are slightly smaller and sweeter than red currants. Thoughts? She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking. It has taken a couple of years for them to settle in but all my current bushes did well this year. It is strained through a sieve then placed in a preserving or large saucepan to boil and make the jam. To make the white currant tart: Pre-heat the oven to 170C or Gas 5. Sorry to hear you found it too sweet. Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Really pleased you like this recipe. It is sold in small 3 oz (85g) jars, and loved by gourmets. White currants also come in categories like ‘White Dutch’ featuring sweet, succulent berries and ‘White Imperial’ producing a large quantity of small berries with much low tart. Immediately you need to prepare the berries, gently wash and trim the stalk. Super Easy Strawberry and Redcurrant Jam. Its great having a white currant bush isn’t it, apart from anything else they are such a pretty berry. Strawberries, strawberries everywhere just now and gorgeous redcurrants too. Use the dropdown above to be notified of followup comments via e-mail. I used a food mill and followed the ingredients as suggested. Most of the recipes for whitecurrant jam on the net were the same, they suggest that there is no need to strip the whitecurrants from the stems before cooking. I say of course a bit tongue in cheek, as truth be told, I wasn’t really sure what to make with them. I knew I could use them up this way. Label when cold, To test for set – Chill a couple of saucers before you start. The bush on my allotment was planted because white currants look so pretty. White-currants are a close relation to redcurrants – [both are Ribes rubrum]. Easy enough to make (my 1st ever jam and it was dead easy) but far too sweet. Not quite a jelly, not quite a jam! Yes jam is sweet that is what makes it so yummy (and last of course). It is made from currants, sugar and water (the syrup used to be honey.) I put half the jam I had made into a saucepan and added about 250/300g of fruit (softened in a tiny bit if water) + 1 small cooked Bramley apple (picked from my own tree in early august, so not ripe and probably still quite sour). I didn’t get a very good crop of white currants this year so didn’t make white currant jam,although i had enough to add to some raspberry jam which worked very well. I added some pink gooseberries and had to boil for a little longer but lovely fruity flavour!!! Your email address will not be published. Components: White currant – 1 kg; Sugar – 1 kg. For this reason most recipes that require straining fruit suggest that you do so through a nylon sieve. Heat gently and cook until the berries are very tender about 10 to 15 minutes. If you have less fruit than the recipe suggests then you can still make the jam. Okay – the jam! What a fabulous find in the community garden. Whitecurrants are transluscent pinkish-white berries that are similar in taste to redcurrants but slightly sweeter. This strawberry and redcurrant jam brings both of these gorgeous red goodies together in a jam … . However I decided I would, it doesn’t take long and I think it makes straining them easier. As you have reduced the sugar Keep even the un opened jars in the refrigerator. Good luck for next year I assume you grow your own. I don’t mind seeds in my jam at all but I know some people don’t like them. Some of the jelly made is white currant jelly, some is red currant jelly. Use a course sieve and push as much fruit pulp through the sieve as you can. The water was reduced to 350mls and sugar was reduced to 500gms. I harvested 750g ish of currants from my garden and used just slightly over half the suggested amount of sugar…..its great to be able to taste white currants without it being dominated by sugar. Put the white currants and water into a large saucepan with the water. Remove from the heat and test for set using the wrinkle test. Once all the sugar has been dissolved bring the mixture to a rolling boil and boil rapidly until setting point is reached. Replies to my comments Redcurrant jelly: Redcurrant jelly is an invaluable ingredient for sauces, gravies or just to serve with lamb or game – but do make sure it’s a good-quality one with a high fruit content, such as Tiptree: cheaper versions are far too sweet, which obliterates the real flavour of the redcurrants, or better still make your own - see recipe below. I have a very prolific quite current bush in my garden and decided to try to make this white current jam. If you do give it ago pop back and let me know ho you got on. Hi Rose, So glad you liked it, It is rather delicious and a little unusual. It is easy to make and steps very quickly and easily. Whitecurrants have a lot of seeds and if you use them whole , the resulting jam would be very seedy and I don’t think very nice. Heat gently, stirring frequently until all the sugar has dissolved. 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