Currant Jam Recipe, fine Jam delicious make yourself!

Johannisbeermarmelade auf dem Brot

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Now I would like to introduce you to my recipe Red Currant Jam. Since my berries are passed through because of their seeds, it is almost a currant jelly.

Red currants are called “Ribisel” in Bavaria and in Austria. They are in season from June to August. 

The red pearls on the style are relatively sour when eaten pure and contain kernels that fit perfectly into any gap between the teeth. 

Visually, currants are a real hit and are often used by restaurants as decoration. I like the red juicy pearls best as jam or jelly. That’s why I’m looking forward to precooking it for you and to the pleasure of jam on bread 🙂

Now it starts right away: I’ll show you how to put the fruits into the jar and wish you joy when recooking and good luck!

Raspberry jam on bread with curd

The recipe for a raspberry marmalade I show you in another post. © Foodphotographer Thomas Sixt

1. Prepare jelly or jam from currants

My experience in the preparation of currant fruit spread has shown me that the removal of the seeds is a must. This is the only way to achieve pure jam enjoyment.

The cooked fruits before filling definitely pass through a fine hair sieve – currant jam tastes only without seeds! 

Chef Thomas Sixt recommends

Mit einem Schöpflöffel das Passieren durch das Sieb

Be sure to pass the cooked jam through a suitable fine hair sieve!

In addition, I love to emphasize the taste of a fruit in the jam. Because you can wonderfully enhance the aroma of a fruit by adding certain spices or a nice sip of alcohol. I went for the latter here and chose my all-purpose dessert weapon, the Cointreau.

I prefer natural ingredients as much as possible. That’s why I tried the raw cane sugar this time. For the firmness I used gelling aid. This is an extra powder and you can find it in the supermarket next to the gelling sugar. 

Johannisbeermarmelade Rezept Bild

Red currant jam with fresh currants – a real treat!

Let me check the consistency of your jam in the pot – the gelling test is a must! 

Chef Thomas Sixt recommends

If my jam has become too thin, I will supplement it with a grated apple. This does not disturb the taste and contains the desired pectin in a biological way. If it is the other way round, i.e. the jam has become too firm – but I have not experienced that yet – please add some water or fruit juice.

Gelierprobe für Johannisbeermarmelade

The perfect consistency of a jam can be seen in the gelling test! For this purpose, please put the cooked and strained jam on a cold plate and check the consistency of the fruit spread after 3 minutes!

In summary, I would like to give you these three tips for full enjoyment:

  1. Complete your jam with suitable liqueur or Prosecco
  2. Reach the desired firmness with pectin (grated apple) or fruit juice/water
  3. Pass your cooked jam through a fine sieve

2. Hygiene is important for shelf life!

A long shelf life of more than half a year is only guaranteed if the production of the jam and the filling of the jars is carried out hygienically. Good jars with intact lids and closures are a must. Beautiful spirits like me even buy particularly pretty jars for it.

Johannisbeermarmelade im Glas

Currant jam in a glass. Also a perfect gift and souvenir! Now close the jar while still hot and let it cool down in the fridge. This way the red colour is better preserved!

This is how we avoid mould infestation:

  1. I clean my jam jars thoroughly before filling them.
  2. In addition, I use citric acid (vinegar essence works as well), of which I put 2-3 tablespoons into the empty jars and screw the lid on. Then I shake the glasses so that the acid is distributed inside. Then I open the glass again and pour the rest of the acid into the next glass for repetition.
  3. For filling the glasses I like to use a beaker cup. So nothing stains the edge of the glass.

3. Recipe redcurrant jam

Johannisbeermarmelade auf dem Brot
Print Recipe
5 from 1 vote
Redcurrant jam
Prepare currant jam step by step: A professional cooking guide for preserving currant jam, photographed and written down by Thomas Sixt.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Desserts and Sweets
Cuisine: German Recipes
Keyword: Gluten Free Recipes
Servings: 4 glasses
Calories: 443kcal
Author: Thomas Sixt
  • 1 kg red currants
  • 1/2 kg brown cane sugar
  • 1 packet gelling aid
  • 1 apple gerieben
  • 50 ml orange liqueur Cointreau or Grand Marnier
Cooking marmalade
  • 1kg currants from their styles
    Frische Johannisbeeren
  • Wash the currants and place them in a sufficiently high pot.
    Johannisbeeren im Topf
  • Add sugar, gelling aid and Cointreau. Add a grated apple.
    Zucker und Gelierhilfe und Johannisbeeren im Topf
  • Heat the pot. Mix the currants with sugar, gelling agent, apple and Cointreau well with a wooden spoon.
    Johannisbeeren und Zutaten für Marmelade im Topf vermischen
  • Bring the currant jam to the boil. Then let it simmer for about 5 minutes more.
    Johannisbeeren im Topf aufgekocht
Passing through a sieve
  • Use a second saucepan. Put a fine sieve on. Put a part of the hot jam into the sieve to pass through.
    Johannisbeermarmelade durch ein Sieb passieren.
  • Using the ladle, pass the cooked fruit and sugar mixture through the sieve in a circular motion. The kernels remain stuck - a pomace of currant seeds.
    Heat the pot with the seedless jelly and bring to the boil for another 2 minutes.
    Mit einem Schöpflöffel das Passieren durch das Sieb
  • Perform the gelling test. For this, place some of the jelly on a small plate and let it cool down. You can pull through the fruit preparation with a spoon or with your finger. If the jam "stands still", the firmness is optimal.
    Gelierprobe für Johannisbeermarmelade
  • Prepare the jars for filling with lids. Close the filled jars quickly so that a vacuum is formed.
    Johannisbeermarmelade im Glas
  • Now the fruity currant jam is ready. Enjoy on fresh bread after cooling. Bon appetit!
    Johannisbeermarmelade Rezept Bild


4. Calories and nutritional values

Nutrition Facts
Redcurrant jam
Amount Per Serving
Calories 443 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Sodium 29mg1%
Potassium 1099mg31%
Carbohydrates 102g34%
Fiber 7g29%
Sugar 95g106%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.

5. More fruit spreads

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!