My Recipe for the classic Currant Jam with fresh Currants
from Thomas Sixt
Hi, I am a German Chef 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. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!
Here I show you my recipe Currant Jam as a cold-stirred Variant of the classic jam recipe. This fruit preparation is ideal as a topping for bread and as a dessert or side dish.
The red fruits are my favourite: the wonderfully tart aroma contrasts wonderfully with the sweetness of brown sugar and tickles the tongue.
Let yourself be carried away by my enthusiasm and try out a new way to make a great fruit spread without heating. This preserves the valuable vitamins in the fruit and makes us strong!
Then let’s get started: Have fun with the preparation and enjoy!
My recipe for the classic
Currant JamI’ll show you in another post. © Food Photographer Thomas Sixt
Table of Contents
1. Stir currants once cold
Why the cold preparation? Currants contain many vitamins, especially vitamin C. If we heat up our berries, a good half of the vitamin C disappears. We can prevent this by stirring the currants cold.First step: carefully pick the currants from the stems, then wash them with cold water and drain them. The subsequent mixing with sugar makes the fruit last longer.
Our little fruits need sugar for the shelf life, when stirred the fruits break open and the flavour can develop wonderfully. Sugar… I use brown whole cane sugar:You can buy whole cane sugar in the supermarket instead of white sugar. The flavour is more natural and the sugar is said to be healthier.
Berry fruits cold-stirred with sugar, a 50:50 ratio has proven to be effective. So use 500 g fruit and 500 g sugar.
Recommendation by Cook Thomas Sixt.
When you have brought the washed berries together with the sugar, you can prepare the food processor. Please do not use the stirring hooks but a dough hook…I took another picture of my scrambling and kneading hoes right away. I used the one on the far right. The whisk would chop the fruits too fast and too much.
Cold-stirred currant jam, a vitamin bomb with fantastic colour.
Let the fruits stir for a good 1.5 hours at medium speed. This allows the aroma to develop perfectly.
Tip from Koch Thomas Sixt!
We do not need disturbing nuclei in the gaps between our teeth. The removal of the cores is therefore indeed a must.
Pass cold stirred currants through a fine sieve. What drips out at the bottom makes you happy!
Pass the stirred fruit through a fine hair sieve before filling – it only tastes good without seeds!
Chef Thomas Sixt recommends
2. Shelf life
Cold jams are always kept in the refrigerator. Then we have the full pleasure for 2 – 4 weeks.
Cold-stirred jam lasts in the refrigerator for 2 – 4 weeks – my jam is eaten long before that 😉
Says cook Thomas Sixt
Before filling into our jam jars we should consider a few things:
- The glasses should be very clean.
- The lid should fit and seal the jars well.
- In addition, I recommend that you rinse the glasses briefly with 1-2 tablespoons of lemon juice. The acid slows down the mould growth.
3. Recipe cold stirred currant jam
Currant jam cold stirred
Prepare currant jam without boiling step by step: A professional cooking guide for a great fruit spread made from currants, photographed and written down by Thomas Sixt.
|1/2||kg||brown cane sugar|
Prepare jam without boiling
Wash 1kg currants and remove them from their styles.
Place the currants in a sufficiently high pot and mix with sugar.
Stir the currants for a good 90 minutes. It is recommended to use a food processor with dough hook.
Using a ladle, pass the currants through a fine metal hair sieve to help.
Fill in Glases
Fill the currant jam into clean glasses. Rinse the glasses with lemon juice before. Close well and store in the refrigerator or enjoy immediately.