Made from the tart summer berries of Irish gardens, this jam is prepared by briefly roasting the berries in the air fryer to concentrate their flavor, then simmering them with sugar. Jarred up, it travels easily in a picnic basket.
Place the stemmed redcurrants in an air-fryer-safe dish and roast at 180°C for 8-10 minutes until lightly softened. Without an air fryer, roast them for the same time in a preheated oven.
Transfer the roasted redcurrants to a pot with the sugar and water, bring to a boil, then simmer over low heat, stirring often, for 20 minutes until thickened.
Once you've tested the set, fill clean jars with the hot jam, seal the lids, and turn them upside down to cool.
Before jarring the jam, test its set by dropping a bit onto a cold plate; if the drop holds its shape without running, the jam is ready. This recipe does not contain a known allergen group.
The step of roasting the berries in the air fryer may look optional, but it noticeably deepens the flavor; if you're short on time you can skip it and simmer directly, but the result will taste flatter.
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