Go Back
Canning Red Currant Jam

Red Currant Jam

Red currant jam is quick and easy to make at home.  Leave the seeds in for a chunky jam, or sieve them out, your choice.


  • 1 pound red currants roughly one heaping pint
  • 1/2 pound sugar roughly 1 cup, adjust to taste


  1. Prepare the red currants by either stemming them by hand to retain their seeds, or running them through a food mill to remove their stems and seeds.  

  2. Place the fruit in a saucepan with a tiny bit of water (or lemon juice if you prefer).  Bring to a simmer.

  3. Add sugar to the pot and stir to dissolve.  Feel free to add between 1/2 cup and 2 full cups of sugar based on your own tastes.

  4. Simmer the jam for about 5 minutes until it begins to set.  

  5. Ladle into sterilized jars and store in the refrigerator, or process in a water bath canner for 10 minutes.

Recipe Notes

One pound of fruit yields roughly 1 half-pint jar of jam.  This recipe can be made with 4 to 6 pounds of fruit per batch for larger quantities.