Ingredients:

  • 2 lbs Red Currants (fresh or frozen, destemmed) OR Fresh Cranberries
  • 3 cups Granulated Sugar
  • 1/4 cup Lemon Juice (freshly squeezed)
  • Zest of 1 large Navel Orange
  • 1/4 cup Navel Orange Juice
  • 2 Tbsp Crystallised Ginger (finely chopped)
  • 1 whole Cinnamon Stick (approx. 3 inches)
  • 1/2 tsp Ground Cardamom
  • 1/4 tsp Whole Cloves

Instructions:

  1. Combine the main fruit, lemon juice, orange zest, orange juice, crystallised ginger, cinnamon stick, cardamom, and whole cloves in a large, heavy-bottomed preserving pan.
  2. Allow the mixture to macerate, covered, at room temperature for 30 minutes to help draw out the juices.
  3. Place the pan over medium-high heat. Stir continuously until the sugar is completely dissolved and the mixture reaches a rolling boil that cannot be stirred down.
  4. Once boiling, add the granulated sugar. Stir until dissolved, then stop stirring. Increase heat to maintain a vigorous, rolling boil.
  5. Cook until the mixture reaches the setting point (usually 220°F / 105°C on a candy thermometer). Skim off any white foam that rises to the surface.
  6. Test the set by dropping a teaspoon of jam onto a chilled saucer. If the surface wrinkles when pushed, it's set. If not, boil for 5 more minutes and retest.
  7. Once the set is achieved, remove the pan from the heat immediately. Carefully fish out and discard the cinnamon stick and whole cloves.
  8. Carefully ladle the hot jam into warm, sterilised jars, leaving 1/4 inch headspace. Wipe the rims clean and seal immediately with lids.