Strawberry, Raspberry & Redcurrant Jam is utterly delicious, uses no added pectin, and is a great way to preserve a glut of summer fruit!
It appears I have become a jam maker this summer, so I’m sorry if jam is not your thing!
Even my daughter has got the bug by proxy!
Hence, when we went fruit picking recently, instead of thinking about eating the fruits of our labour when we got home, we had jam on our minds.
So that’s how this Strawberry, Raspberry & Redcurrant Jam came to be!
This is a Strawberry Jam with benefits. The benefits are the raspberries and redcurrants!
It seems that the combinations of fruits are endless, and there are no rules about what goes with what. Mother Nature has done all the hard work.
I do know that barely ripe fruits are best for jam making, so picking your own fruit and then making it straight into jam is ideal.
Should you wash fruit for jam making?
I had a dilemma about whether to wash my raspberries, and in the end, I decided that since I’d picked firm, only just ripe ones, I would.
I dried them in my salad spinner, which worked well. I don’t like the thought of pesticides in my jam, especially for my children.
However, it is important not to have wet fruit, or it will affect the boiling time given in this recipe. Kitchen paper or an old tea towel is also good for drying fruit.
I was very pleased with this jam as the redcurrants gave the jam a fresh tang, and we all enjoyed it on my Spelt & Wholemeal No-knead Loaf, which I made with white and wholemeal flour for a change.
As it’s summer holiday time, forgive me for not doing the usual step-by-step guide. I think you can refer to all my other jam posts if you’d like to see one. (See list of recipes below.)
Can You Use Frozen Strawberries, Raspberries and Redcurrants?
Yes, don’t thaw them first, just use them straight from the freezer. They will thaw when left overnight in a bowl along with the sugar.
Storage
This Strawberry, Raspberry & Redcurrant Jam should be kept in a cool, dry, dark place and is best consumed in the first 12 months.
It is shelf-stable and will be safe to eat for many years, but over time, the colour and flavour will deteriorate.
Once open, keep it in the fridge where it will last for months. Be sure to use a clean spoon to serve it each time.
More Berry Jam Recipes
Here are some more delicious summer berry recipes for you to try:
- Rhubarb & Strawberry Jam
- Strawberry & Peach Jam
- Quick & Easy Raspberry Jam
- Easy Seedless Raspberry Jam
- Tutti Frutti Jam
- Simple Blueberry Jam
- Summer Fruits Jam
- Raspberry & Blackcurrant Jam
- Blackberry & Raspberry Jam
- Blackberry & Apple Jam
- Mixed Berry Jam
- Chocolate Blackberry Jam
Pin Strawberry, Raspberry & Redcurrant Jam for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Strawberry, Raspberry & Redcurrant Jam
Ingredients
- 385 g strawberries halve any big ones
- 130 g redcurrants
- 130 g raspberries
- 650 g granulated sugar
- 2 tbsp lemon juice + ½ lemon skin
- 10 g butter optional
Instructions
- Prepare the fruit the night before by washing and drying thoroughly putting in a glass bowl with the sugar, lemon juice and lemon skin.
- The next day put 3 saucers in the freezer for testing the set.
- Put the fruit mixture into a preserving pan and slowly heat to dissolve all the sugar crystals.
- Then bring the pan to a rolling boil and time it for 10 minutes, then remove from the heat. (Or boil until a temperature of 104.5°C/220.1°F is reached on a digital/jam thermometer).
- Put a drop of jam on a cold saucer and leave for a couple of minutes then run your finger through it. If it’s ready it will crinkle slightly.
- If it’s not ready boil for another 2 minutes at a time and repeat the test.
- Once ready remove any scum by skimming with a large metal spoon and stir through the butter to remove the excess if necessary. (I found this jam particularly scummy).
- Ladle the jam into hot sterilised jars and seal with a lid immediately. If using wax discs place them on the hot jam let the jam cool and then put on the cellophane discs securing with elastic bands.
Alison Davey
I cleared all the berry bushes in my mum’s garden so my jam was a mix of raspberries, blackcurrants and gooseberries with a few wild foraged cherries to make up the weight! I was brave and didn’t over-set it this time. Perfect jam even adapted to different fruit. Thanks so much
Camilla
Awesome Alison, bet it tastes amazing:-)
Charlotte Bowers
Mine is sooo runny but said it was at setting point. Hmm will serif it sets
Camilla
Watch my Instagram story, you’ll see how runny my jam was yesterday but it set well:-}
Antoinette Downey
You don’t say when to remove the lemon rind? Also, can you use brown sugar in part?
Thank you.
Camilla
Hi Antoinette, just remove before you pot up. I have never used brown sugar in jam making so can’t say what effect this would have. In principle you could use it but personally the flavour that is would bring wouldn’t appeal to me.
Lemon
I am feeling summery today and taking note of the HUGE amount of red currants I have coming on the bushes! I thought you would have a recipe so this will be on must do list!
Camilla
Aaw thanks:-)
Natally
Jam is my favourite thing to make, its almost cathartic
Camilla
Totally agree with that Natally:-)
Paul Wilson
Great with my toast.
Ursula Hunt
worth the effort to make home made jam if baking a victoria sponge
Kirsty Fox
I’ve always wanted to make jam but have never been brave enough, but this makes me feel confident to give it a go
Camilla
Excellent, let me know how you get on:-)
bev
I could really manage that on some thick toast!
Carolyn Clapham
What a lovely way of using some of the huge surplus of fruit that’s now sitting in my freezer 🙂
Heather Haigh
I did it. I actually made jam. It’s gorgeous. I feel absurdly pleased with myself. And with your recipe.
Camilla
Well done – do share a pic on twitter:-)
Heather Haigh
I have a bumper crop of redcurrants and raspberries this year. I knew there was a recipe lurking on here somewhere that I wanted to re-find. Aha!
Camilla
Fab, enjoy:-)
Bev
Looks delish – I bet it would go so well on scones.
Ursula Hunt
No other jam is half as good as homemade
Camilla
Exactly – I made a quick jar of strawberry jam at the weekend for a Victoria Sponge and today we had it on scones, husband was full of compliments:-)
Maya Russell
I think it’s brilliant that you make your own jam from produce from your garden. A salad or herb spinner is a good idea to get rid of the water off washed fruit.
Camilla
Erm, the fruit was picked at our local farm:-)
Heather Haigh
I alwasy wonder what to do with the redcurrants from the garden as they are so sour. Must try this.
Samantha Fernley
I have all these from my allotment and will try this. First time ever making jam was last year and it was a lot easier than what I thought it would be.
Camilla
Yes jam is just about being organised and learning as you go along really, I love jam making:-)
Maya Russell
A wonderful mix & match jam recipe. Thanks.
Jacqueline @How to be a Gourmand
Fruit picking is a great activity for the family isn’t it? Lovely fruity pictures Camilla – a perfect representation of Summer! I’ve never tried redcurrant in a jam before but it does look very nice. Would be a nice welcome for some warm scones too 🙂
Camilla
I hadn’t had redcurrant in jam before either only as a jelly with meat. I knew that they would be quite sharp and we love eating them just with sugar so I kept the amount small to just give a tang, which worked really well:-) Scones are alwasys good!
Javelin Warrior
You won’t hear me complaining about more of these tasty jams, Camilla! I love this combination of strawberries with raspberry and redcurrent. Such a beautiful color and I’m sure the flavor is marvelous…
Camilla
Thanks Mark, I realised after I’d written that comment that anyone who didn’t like jam, probably wouldn’t have got as far as actually reading my post LOL. I’m really loving jam making as it’s so easy to make and so rewarding as you can eat the fruits of your labours for months after:-)