A vivid, jewel-red jam with a gorgeous sweet-sharp flavour. Redcurrants are naturally high in pectin, making this one of the easiest jams you’ll ever make — and one of the most stunning.
INGREDIENTS
• 1000 grams fresh redcurrants, stalks removed
• 800 grams jam sugar (or granulated sugar)
• 1 lemon, juiced
• 1 teaspoons vanilla bean paste
• 1 star anise
STEPS
1. Prep: Put two small plates in the freezer. Sterilise your jars by washing in hot soapy water, rinsing well, then placing in a 120°C oven for 15 minutes.
2. Burst the berries: Place 1000 grams fresh redcurrants, stalks removed in a large, wide heavy-bottomed saucepan over medium heat. Cook for 4–5 minutes, pressing the berries gently until they burst and release their juice.
3. Dissolve the sugar: Add 800 grams jam sugar (or granulated sugar), 1 lemon, juiced, 1 teaspoons vanilla bean paste, and 1 star anise. Stir over a low heat until every grain of sugar has completely dissolved. Do not allow to boil at this stage.
4. Boil to setting point: Bring to a full rolling boil and boil hard for 8–10 minutes, stirring occasionally and skimming any foam. Redcurrants set fast — start testing at the 8-minute mark.
5. Test for set: Drop a small spoonful onto a frozen plate, wait 30 seconds, then push it with your finger. If it wrinkles, it’s set. If not, boil for 2 more minutes and test again.
6. Jar up: Remove the star anise. Leave to stand for 10 minutes off the heat, then pour into warm sterilised jars, seal immediately, and cool completely before labelling.
NOTES
The star anise is the signature twist here — it adds a subtle, barely-there warmth that makes this jam taste mysterious and complex without being obviously spiced. Remove it before jarring. Redcurrants are naturally so high in pectin that this jam sets very quickly, often within 8 minutes of reaching a rolling boil — don’t walk away. Makes approximately 3–4 standard jars.