Morabay-e Yaghoot-e Sorkh - Persian Redcurrant Jam: A Jewel of Summer
Welcome to the world of Morabaye Yaghoot-e Sorkh — the Persian name I’ve bestowed upon my beloved redcurrant jam. This jam has become one of my all-time favourites, thanks to its tangy taste that dances on the tongue and reminds me of Morabaye Albaloo (sour cherry jam). If you're a fan of the latter, get ready for a new jam crush!
Now, as someone who revels in the sun-soaked joys of summer, I’m thrilled by the bounty of fresh berries this season brings. Between savouring them fresh and stashing them away for later, there’s nothing quite like turning them into delicious jams that keep the sunny vibes alive throughout the year.
This recipe gives a Persian twist to the classic redcurrant jam, blending the tangy berries with the aromatic essence of rose water and the warm embrace of cinnamon. It’s a delightful fusion that elevates the humble redcurrant into a jewel-like treat—just like its name, "Red Pearl," suggests. So roll up your sleeves and get ready to make a jar of this vibrant summer delight!
You can watch a short video of how I made this jam on Instagram.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 10 min
Cook: 20 min
Total: 30 min
Ingredients (for 2 small 300g/10oz jars)
500g / 1.1lbs red currants (measured without stalks)
300g / 1 1/2 cups granulated sugar
1 cinnamon stick
2 tbsp rosewater (I used the Persian brand 1&1. If you are using highly concentrated rosewater, which usually comes in small bottles, you will need a lot less. Start with a very small amount and taste the jam to make sure you don’t add too much.)
Method of cooking red currant jam
Pick the red currants off the stalks and wash them thoroughly.
Place the red currants in a pot with the cinnamon stick and bring to a boil. Let the red currants simmer for about 10 minutes until they soften. Stir occasionally and very gently to maintain the shape of the fruits.
Add the sugar to the pot. Reduce the heat to medium if you haven't already. Let the sugar dissolve, stirring occasionally.
Skim off the foam forming on top with a spoon. This step is crucial as the foam contains air bubbles and impurities that can affect the appearance and texture of your jam. By removing the foam, you ensure a clearer, more visually appealing jam with a smoother consistency.
Once the sugar has dissolved, add the rosewater. Increase the temperature and stir occasionally until you reach the desired consistency. This should take no longer than 10 minutes. Remember, the jam will firm up as it cools.
Sterilize 2 glass jars and their lids by placing them in boiling water for a minute. Use kitchen tongs to remove them and let them air dry.
Transfer the hot jam into the sterilized jars, close the lids firmly, and turn the jars upside down. Once cooled, store the jars in the fridge or a cool, dark place. Opened jars should be kept in the fridge and consumed within one or two weeks.
Enjoy the jam with butter or sarshir (clotted cream) and fresh bread or scones!
I’d love to see your Redcurrant Jam! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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