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Apricot Red Currant Jam combines the sweetness of ripe apricots with the tartness of red currants, creating a deliciously balanced spread. With plenty of pectin and acidity from the red currants, plus sweetness and rich flavor from the apricots, this jam comes together quickly with little more than fruit and sugar.
The soft, fragrant sweetness of apricots pairs beautifully with the tangy brightness of red currants, which gives the jam a refreshing and complex flavor. Red currants are often used in jams for their natural pectin, which helps the jam set perfectly without needing added pectin.
Combined with apricots and a touch of lemon, this jam has the right balance of sweet and tart.
These two summer fruits tend to come into season at the same time, and they work wonderfully together!
Ingredients for Apricot Red Currant Jam
This recipe makes about seven 8-ounce jars of jam, and it’s a perfect way to preserve the flavors of summer.
Ingredients:
- 5 cups chopped, pitted apricots (unpeeled)
- 4 cups stemmed red currants
- Zest and juice of 1 large lemon
- 5 cups granulated sugar
To zest the lemon, use a vegetable peeler to remove the yellow part of the peel in one long strip, then chop it finely. This method gives you more zest without the bitterness of the pith.
Making Apricot Red Currant Jam
Before you begin, make sure your canner is set up and your jars and lids are sterilized. This ensures the jam is safely preserved once it’s ready. Place your jars in a pot of hot water to sterilize, and simmer the lids in a separate pot of water.
In a large, deep stainless steel saucepan, combine the chopped apricots, red currants, lemon zest, and lemon juice. Bring the mixture to a boil over medium-high heat, stirring occasionally.
Once it starts to boil, gradually add the sugar, stirring constantly to help dissolve it. Continue boiling the mixture, stirring frequently to prevent it from sticking to the bottom of the pan. Let the mixture boil hard for about 15 minutes, or until it thickens. The mixture should bubble and become more concentrated as it cooks down.
To test if the jam has reached gel stage, place a small spoonful of the jam on a cold plate and put it in the freezer for a minute. When you drag your finger through the jam, it should wrinkle and hold its shape. Alternatively, you can use a candy thermometer; the jam should reach 220°F (104°C) at the gel stage.
If the jam has reached the gel stage, remove it from the heat and skim off any foam that has formed at the top.
Carefully ladle the hot jam into your sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars with a clean cloth to remove any sticky residue, then seal the jars with your sterilized lids and screw on the bands until they’re fingertip tight.
Now, it’s time to process the jam. Place the jars into a water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes. If you’re at an altitude above 6,000 feet, you’ll need to adjust the processing time to 15 minutes.
After processing, carefully remove the jars from the water bath canner and let them cool on a towel on the counter. Once the jars have cooled for 12-24 hours, check the seals by pressing down in the center of each lid. If it doesn’t pop back, the jar has sealed properly. Label your jars with the date, and store them in a cool, dark place. Canned apricot red currant jam can be stored for up to a year.
Apricot Red Currant Jam
Ingredients
- 5 cups chopped, pitted apricots (unpeeled)
- 4 cups stemmed red currants
- Zest and juice of 1 large lemon
- 5 cups granulated sugar
Instructions
- Prepare your canner, jars, and lids.
- In a large, deep saucepan, combine apricots, red currants, lemon zest, and lemon juice. Bring to a boil over medium-high heat.
- Gradually stir in the sugar, and stir constantly to dissolve the sugar. Continue boiling hard for about 15 minutes, stirring frequently.
- Test for gel stage (see note below), and skim off any foam.
- Ladle the hot jam into sterilized jars, leaving about 1/4-inch headspace. Wipe the rims of the jars clean and place the sterilized lids on top, securing them with bands until fingertip tight.
- Process jars in a water bath canner for 10 minutes (15 minutes if above 6,000 feet).
- Remove jars from the canner and let cool on a towel. Check the seals after 12-24 hours, label, and store in a cool, dark place.
Notes
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