Red Currant polish Recipe – 5 Steps to Make Authentic Currant Jam

Introduction:

This Polish red currant recipe has been a family favorite for generations, handed down from my grandmother who grew up in a small Polish village. Every summer, she would pick red currants from the garden and turn them into a tangy, sweet jam that was perfect for spreading on bread or serving with pastries. The combination of tart currants and sugar creates a beautifully balanced flavor, with just the right amount of sweetness. For anyone with Polish heritage or a love of European preserves, this red currant jam holds both cultural and culinary significance.

Recipe Details:

Table of Contents

Ingredients List:

4 cups fresh red currants, stems removed
2 cups granulated sugar
1/4 cup lemon juice
1 tsp lemon zest (optional)
1/2 cup water
Pinch of salt

Substitutions:

You can use honey or maple syrup as a substitute for sugar for a different flavor profile.
Frozen red currants can be used if fresh ones are unavailable.

Step-by-Step Instructions:

1. Prepare the Red Currants:

After removing the stems, rinse the red currants thoroughly and drain them in a colander.

2. Cook the Currants:

In a large pot, combine the red currants and water. Simmer on medium heat for about 10 minutes, stirring occasionally until the currants begin to soften and release their juices.

3. Add Sugar and Lemon:

Stir in the sugar, lemon juice, lemon zest, and a pinch of salt. Continue to simmer the mixture, stirring often to prevent burning. After about 15-20 minutes, the mixture will start to thicken.

4. Test for Doneness:

To check if the jam has set, place a spoonful on a chilled plate and tilt it slightly. If the jam wrinkles and holds its shape, it’s ready.

5. Jar the Jam:

Remove the jam from heat and allow it to cool slightly. Pour the jam into sterilized jars, leaving 1/2 inch of space at the top. Seal the jars and let them cool at room temperature before refrigerating.

Unique Tips, Variations, and Insights:

Customization Tips:

For a less tart flavor, increase the amount of sugar or add a few tablespoons of honey.
To make a spiced version of the jam, add a cinnamon stick or a pinch of cloves while the mixture simmers.

Expert Advice:

Always sterilize your jars before filling them to prevent spoilage. You can do this by boiling the jars in hot water for 10 minutes.
Red currants are naturally high in pectin, so you won’t need to add any extra pectin to help the jam set.

Cultural Context:

Red currants are a beloved fruit in Poland, where they are often used to make syrups, wines, and jams. This recipe is a staple in many Polish households, served with breakfast or as a topping for desserts.

Nutrition Facts:
(Per tablespoon of jam)

Calories: 40
Fat: 0g
Carbohydrates: 10g
Protein: 0g
Fiber: 0.5g
Sugars: 8g

FAQ Section:

Q1: Can I use frozen red currants?
A: Yes, frozen red currants work just as well. Simply thaw them before using, and they’ll release their juices more quickly during cooking.

Q2: How long can I store the jam?
A: If properly sealed in sterilized jars, the jam can be stored for up to 6 months in a cool, dark place. Once opened, refrigerate and consume within 2 weeks.

Q3: Can I reduce the sugar?
A: You can reduce the sugar, but keep in mind that sugar helps with both the flavor and preservation of the jam. For a less sweet version, consider using a sugar substitute like honey or stevia.

Conclusion:

This traditional Polish red currant recipe is not only a delicious way to preserve the vibrant flavor of summer, but it’s also a cherished part of many family traditions. Whether you’re spreading it on toast, pairing it with cheese, or using it as a filling for pastries, this jam adds a tangy-sweet touch to any meal. Try making a batch and share your experiences with us—how do you enjoy your red currant jam?