Red Currant Jam in a Bread Maker
The simplest way to make a homemade preserve! This red currant jam recipe for a bread maker is perfect for happy owners of this helper. You only need to clean and blend the berries. Red currants make a thick, beautiful, and very tasty jam!
Updated : 10 March, 2026
Easy
About 30 min.
Ingredients
500 grams
Red currant
375 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you cook jam in a bread maker? Prepare the ingredients. Choose ripe, large currants. Even when ripe, red currants stay slightly tart - unripe ones won’t work. Consider the size of your bread maker: the berries should not fill more than half the pan. 500 g (about 1.1 lb) was perfect for my model.
Step 2
Rinse the currants well in a colander under running water. Let them drain for a while. No need to dry the berries - they’ll be heated in the bread maker anyway. Remove the berries from the stems. You can do it by hand, or use a handy trick: strip them off with a fork - one motion removes many berries at once. Remove any debris if present.
Step 3
Put the currants into a large bowl and blend with an immersion blender. You can also use a chopper or meat grinder. Whether to remove the seeds is a matter of taste. I cooked with the seeds - they don’t bother me. If it matters to you, press the mixture through a sieve. Weigh the finished purée.
Step 4
Measure out the sugar. Use the ratio: for 2 kg berries, 1.5 kg sugar.
Step 5
Pour the berry purée into the bread maker pan. Add the sugar.
Step 6
Mix the sugar well with the berries. Let the mixture stand for 2 hours.
Step 7
Place the pan into the bread maker. Choose a suitable program and start the machine. During the process, the mixture heats up and is stirred from time to time.
Step 8
After the set time (for me it was 55 minutes), the jam will be ready. When hot, it’s quite runny, but once cooled it becomes thick, jelly-like, because currants contain a lot of pectin (a natural gelling agent).
Step 9
You can pour the jam into clean, dry jars while it’s hot, or jar it after it cools. Store in a cool place. Thanks to the high acidity and sugar content, it keeps well.
Author note
Share the recipe
