Red currant jam

Red currant jam is a sour jam that fits perfectly on the pancake. Add muscovador sugar to the red currant jam and get a lovely taste of caramel.

2 jars

25 minutes

Rating (1 ratings)


600 g redcurrants
400 g Dansukker Jam Sugar
95 g Dansukker Light Muscovado Sugar


Rinse and hull the berries. Add the redcurrants, jam sugar and muscovado sugar in a saucepan and boil for about 8 minutes.

Skim off any foam, and pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.

Tip: Using a mixture of half blueberries and half redcurrants works really well. It is a fantastic combination!

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