Do you have a lot of currants and don’t know what to do with them?
Did you know that currants can taste almost like cranberries?
Learn how to process black, red and white currants in traditional and non-traditional ways.
Try our currant canning recipes now! You can find most of the ingredients in your pantry.
Basic recipe for currant jam
This method of canning currants will surprise you with its simplicity and the fact that, apart from white, red or black currants, you will only need 2 ingredients that you definitely have at home.
- 3 cups of red, white or black currants
- 1 and ¼ cups of sugar (you can add or reduce sugar depending on the acidity of the currants)
- 1 and ¼ cups of water
- 2 tablespoons of lemon juice
- Clean the currants from the stems and wash them
- Boil the sugar and water together in a saucepan until the sugar dissolves
- Pour the currants into the sugar mixture, bring to a boil for 1 minute.
- Drain the currants, set aside and return the juice to the pot.
- Add lemon juice to the juice and cook until it becomes sticky (you can tell by putting a little between your fingers and it will stick like glue).
- When you have a sticky juice, sprinkle in the currants and bring everything to a boil and immediately switch off.
- Pour the mixture into clean jars and seal.
- Put the glasses in boiling water for 10 minutes and let them cool.
If you don’t want to keep the jars of compote all winter, you can put them in the fridge after they have cooled down, where they will last for about a month.
If you want currants as a fruit compote, you definitely have to try this recipe, which will surprise you with its simplicity and great result.
- 1 kg of currants of your choice
- about 250 g of cane sugar (depending on the sweetness of the currants)
- water according to quantity, filling and size of glasses
- Wash and clean the currants
- Mix the currants with the sugar
- Bring water to a boil in a large pot and turn off
- Pour about ¾ of the currant and sugar mixture into clean glasses
- Pour water over the currants and sugar almost to the top of the glass and close the glass
- Put the filled and capped glasses in boiling water for about 10 minutes and let them cool.
You can enjoy this excellent currant compote until the next currant harvest.
Try mixing two types of currant and you will have a colorful compote, but be careful! The balls should be roughly the same size.
If you want to improve the compote, you can add a piece of cinnamon or star anise to the glass.
Red currant pepper jam
This recipe for currant jam may surprise you with its combination, but when you make it, you won’t believe your taste buds how beautifully the sweet and sour taste of currants and the slightly hot taste of pepper combine.
- 0.5 kg of red currants
- 0.5 l of apple juice or juice
- 1 lemon
- 2 teaspoons of red pepper balls
- 1 confectioner’s sugar
- Wash the red currants and remove the twigs
- Cut the lemon into slices
- Pour the apple juice into a large pot
- Add red currants, lemon slices and pepper balls to the apple juice.
- Sprinkle the confectioner’s sugar into the pot and mix everything
- Bring the mixture to a boil in a saucepan and cook for 4 minutes
- Then put the mixture and the lemon slices in the jars and close them.
- If you do not want to keep the pepper jam for a long time, let it cool and put it in the refrigerator.
- If you want to keep the jam with pepper for a longer time, put it in boiling water for 10 minutes.
You can have this preserve for breakfast on fresh bread and butter or use it in desserts, which will certainly be special with their spicy taste.
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Currant marmalade with vanilla and star anise
Prepare this fragrant marmalade for Christmas or give it as a gift that will surely please the recipient.
- 500 g of black currants
- 500 g of granulated sugar
- 420 ml of water
- Juice of one large lemon
- 1 vanilla pod
- 4 pcs star anise
- 60 ml of currant liqueur – if you don’t have it, use another sweet liqueur. A griot will also do a good job
- Wash and clean the black currants.
- Put the water with the currants in the pot and cook for about 20 minutes, until the mixture boils and thickens.
- While the currants are boiling, prepare the vanilla pod
- Cut the vanilla pod lengthwise and scrape out the seeds
- Add the scraped vanilla seeds and the pod to the finished mixture. Also add star anise, lemon juice and sugar
- Boil and stir the whole mixture until the sugar dissolves
- After the sugar has dissolved, add 30 ml of liqueur
- Bring the mixture to a gentle boil, stirring occasionally, until it has the right consistency
- You can tell the correct density by putting a drop of marmalade on a cold plate, letting it stand for a while and reaching your finger on the drop and holding it, the marmalade is ready.
- If the drop does not thicken, cook for another 5 minutes and try again
- When you have the desired density, remove from the heat, stir in the rest of the liqueur and let it stand for a while.
- Fill the jars, cover and put in boiling water for 10 minutes.
You can also put a vanilla pod and star anise pieces in the glasses, this will enhance the flavor of the marmalade even more.
Canned currants like cranberries
Even our grandmothers already knew this very popular recipe, it is a classic currant jam with one small difference, which consists in bathing the currants in vinegar. And why? Because cranberries have a more sour and spicier taste than currants, and this step brings you closer to them.
Are you interested in how to preserve real cranberries? Find the answer in these cranberry jam recipes .
- 1 kg of red currants
- 450 ml of water
- 250 ml of vinegar
- 250 g of sugar
- 10 cloves
- 3 pcs star anise
- 2 whole cinnamon sticks
- Clean the currants and remove the stems
- Boil 250 ml of water with vinegar
- Pour the currants into the boiling water with vinegar and let it boil for about half a minute
- Drain the currants
- Prepare sugar water by boiling 200 ml of water with 250 g of sugar
- Add the spices to the sugar water as well
- When the sugar is dissolved, pour in the currants and let it cook for about 5 minutes
- Stir the mixture only gently so as not to break up and cook the currant balls
- After 5 minutes, remove from the heat and put the currants and the broth into clean glasses
- Close the jars and put them in boiling water for 10 minutes to conserve
The finished recipe for preserved currants and cranberries goes well with tenderloin sauce.
Got a taste for tenderloin with cranberries and don’t know how to make it? Try one of these great sirloin sauce recipes .
Combination of currants and other fruits during canning
You don’t have to preserve currants alone, but you can also combine them with other fruits that have grown in your garden.
Suitable fruits for canning with currants are other berries such as gooseberries, or you can use blackberries, raspberries, blueberries and others.
Are you interested in how to deal with other fruits from your garden? You can try, for example, recipes for preserving gooseberries .
- 250 g of currants
- 250 g gooseberry or other fruit
- 100 g of sugar
- 50 ml of water
- 250 g of currants
- 250 g gooseberry or other fruit
- 100 g of sugar
- 50 ml of water
For this recipe, don’t be afraid to experiment with replacing the gooseberry with other fruits or adding spices that you like. Try a vanilla pod, for example.
Canning currant preserves in the oven
- Choose the currant canning recipe that you like best
- Make compote, marmalade, or preserves according to the instructions
- Preheat the oven with bottom and top heating to 175°C – 180°C. When using hot air heating, 160°C is sufficient
- Fill the jars with jam and seal
- Place on a deeper tray, cover with water so that the glasses are submerged approx. 2-3 cm
- Remember that the glasses must not touch each other!
- Place the jars in the oven for 50 minutes. For hot air, set only 40 minutes, it will be enough
- After the time is up, leave the jars in the oven for a while, then take them out, let them cool completely and you’re done
Preserving jam jars in the oven is very simple and its advantage is that you can put several jars in the oven at once.
Canning is not such a science as it seems at first glance, right?
Currants are considered a super food. It has antioxidant properties, it is antibacterial, with a high content of vitamins, especially vitamin C. Black currant is great for supporting immunity, which is important especially in bad weather.
Whether you have red, white or black currants, get into canning, it’s easier than it looks.
Enjoy your meal!
If you don’t want to put each glass in hot water for 10 minutes, you can turn them with the hot filling upside down and wait for them to cool 🙂
You can make canning easier in an electric canning pot. See the comparison of canners and choose the best one.