Red Currant Jam

Red currant jam is a glossy, ruby-red fruit spread made by cooking red currants with sugar until thick. It tastes tart and bright with a subtle tannic snap, sets softly from natural pectin, and spreads smoothly. Use it to glaze roasts or pastries, fill cookies and cakes, whisk into pan sauces, or spoon over yogurt and toast. Sold strained (seedless) or with seeds in jars.\n\nRed currant preserves developed across Northern and Central Europe, notably in Britain, France, Germany, and Scandinavia, where the berries are widely grown. Traditional methods simmer the fruit with sugar and sometimes strain to a clear jelly for sauces and desserts.