Jam Cwrens Cochion (Redcurrant Jam) is a traditional Cymric (Welsh) recipe for a simple but classic jam made with redcurrants and packed full of summer flavours. The full recipe is presented here and I hope you enjoy this classic British version of: Redcurrant Jam (Jam Cwrens Cochion).
Dyma risét fy nain ar gyfer jam cwrens cochion. 'Roedd genym ddwy lwyn cwrens cochion yng ngardd y fferm. Roeddynt yn arfer cynhyrchy amryw cilo o gwrens cochion rhyngddynt bob haf. Dyma syt arferai fy nain baratoi jam cwrens coch o'r ffrwythau.
Golchwch y cwrens cochion, gan wared o unrhyw ddail a ffrwythau niwedlyd. Cyfunwch y fferwythau gyda tri o'r dail fengach mewn sosban gwaelod trwm gyda ychydig o ddŵr. Dewch i ferwi, gosdynwch i fudferwi a choginiwch am tua 30 munud gan wasgu'r ffrwythau yn erbyn ochor y sosban gyda llwy bren nes fod y ffrwythau'n frau.
Cymysgwch a siwgwr i gynhwysion y sosban gan droi nes wedi meddalu'n gyfan gwbwl a'i gynhesu gyda'r ffrwythau. Dewch i ferwi a berwch yn ffyrnig am tua chwarter awr.
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English Translation
This is my grandmother's recipe for a redcurrant jam. We had two redcurrand bushes on our farm that were very fecund and would yield several kilos of redcurrants between them every summer. This was how my grandmother made redcurrant jam from the fruit.
Wash the redcurrants, removing and leaves and damaged fruit. Place the fruit along with 3 of the younger leaves in a heavy-bottomed saucepan along with the water. Bring to a boil, reduce to a simmer and cook for 30 minutes, mashing the fruit against the side of the pan with a wooden spoon until the fruit is tender.
Add the sugar to the saucepan, heat through, stirring until completely dissolved. Bring to a boil and cook rapidly for about 15 minutes. Test for setting by placing a plate in the fridge. Spoon a little of the jam onto the plate, allow to cook then move it with your fingernail. If a crinkly skin forms then the jam is ready. If not continue boiling for 5 minutes more and test again.
Skim the surface then ladle into sterilized jars that have been warmed in an oven set to 100°C for 10 minutes. Allow 1cm of head space then secure the lid, allow to cool and store.
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