Raspberry-currant Jam

"I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
4
Yields:
5 250ml jars
Serves:
80
Advertisement

ingredients

Advertisement

directions

  • Wash the currants and put them in a sauce pan with the water.
  • Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
  • Press them through a sieve, and reserve the puree.
  • Discard the skins, stems and seeds.
  • Gently rinse the raspberries and drain them well.
  • Mix the currant puree, raspberries and sugar in a large pot.
  • Bring to a boil, stirring constantly, until the sugar dissolves.
  • Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
  • Stir occasionally to prevent sticking.
  • Remove from the heat and skim.
  • Seal in sterilized jars.
  • Put in a boiling water bath for 5 minutes.

Questions & Replies

  1. Do you see any reason why this recipe could not be made with white currants instead of red or black?
     
Advertisement

Reviews

  1. Love this recipe! So basic and so yummy! On my second batch I used 1 1/2 Cups of Honey instead of sugar. Not a bad substitute at all, but my next batch will be sugar again. Thanks!
     
  2. This is fantastic! I have some currant bushes in my backyard and was looking for recipes to use them. This is a keeper. I freeze my currants until the peak of raspberry season and then make it.
     
  3. With all the black currants and raspberries I had, I was really glad to find this recipe. The only thing I did differentaly was not to strain the currants. Just left the pulp, etc. in and added the raspberries and sugar. It tastes wonderful and has a wonderful color. I will be keeping this recipe for future use for sure. Thanks. Margo Friesen
     
  4. Having picked lots of red currants and raspberries at a 'pick your own' farm (Garsons Farm, Esher, England) I was at a bit of a loss as to what to do with them: Jenny to the rescue! I Didn't do it quite the same because a) I couldn't be bothered to sieve the red currants, b) I don't do boiling water baths and c) hving converted the measurements into pounds and ounces I realised just how little sugar Jenny uses; I doubled the amount to 6 cups and was able to reduce the boiling time (at step 8) by about half. The end result is a beautiful colour and VERY YUMMY. Incidentally the cup measurements convert to 1lb 4oz red currants, 1lb 12 oz raspberries and 1lb 8 oz sugar (Jenny's recipe/3lbs my version). Glad I found this website. Kind regards, Caroline Blakey
     
Advertisement

Tweaks

  1. Love this recipe! So basic and so yummy! On my second batch I used 1 1/2 Cups of Honey instead of sugar. Not a bad substitute at all, but my next batch will be sugar again. Thanks!
     

RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes