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You are here: Home / Preserves / Raspberry and Blackcurrant Jam

Raspberry and Blackcurrant Jam

Updated 5 July 2021 Published 28 July 2015 59 Comments

JUMP TO RECIPE

Raspberry and Blackcurrant Jam is a delicious no-pectin recipe, perfect for preserving your raspberries and blackcurrants!


Raspberry and Blackcurrant Jam - Fab Food 4 All

When faced with a glut of fruit my first thought always turns to jam! So when I recently came across 3 punnets of raspberries for 2 p each and a punnet of blackcurrants for 1 p. After eating some of the raspberries I decided to make jam with the rest of the fruit. I’ve never been that keen on blackcurrants and remember growing them at my old house and making jam but I just found it a bit too sharp for my taste.

However I knew in a much smaller ratio to the raspberries they would just give a more subtle flavour hit and I have to say they worked beautifully together. So if you haven’t made Raspberry & Blackcurrant Jam before I can highly recommend it!

Raspberry and Blackcurrant Jam - Fab Food 4 All

Last night I made some strawberry tarts on the spur of the moment and having run out of apricot jam (which I would normally use as a glaze), instead I used my Raspberry & Blackcurrant Jam and it took the tarts to a new level of deliciousness! I will have to post them at some point although I only took a couple of snaps with my phone as I hadn’t realised how fabulous they’d be!

How long with this Raspberry & Blackcurrant Jam keep for?

I usually say jams are at their best in the first 12 months but kept in a cool, dark place, jams can last for years! Once opened they should be kept in the fridge and will keep for at least 3 months and often much longer.

Raspberry and Blackcurrant Jam - Fab Food 4 All

Bread and home-made jam – you can’t beat it!

You might also like these raspberry and blackcurrant themed jams:

  • Quick & Easy Raspberry Jam
  • Easy Seedless Raspberry Jam
  • Raspberry & Chocolate Jam
  • Tutti Frutti Jam (Strawberry, Blackberry, Blueberry & Raspberry)
  • Blackberry & Raspberry Jam
  • Strawberry, Raspberry & Redcurrant Jam
  • Blackcurrant Jam

As my jam uses bargain seasonal fruit I’m entering it into Credit Crunch Munch which I run with Fuss Free Flavours and I’m also entering it into Simple and in Season run by Ren Behan.

Credit Crunch Munchsimple and in season

Raspberry and Blackcurrant Jam - Fab Food 4 All

Do let me know what you think of my Raspberry & Blackcurrant Jam by giving it a rating and comment below. You can also share a pic with me by tagging @FabFood4All on social media! I love seeing my creations come to life.

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Raspberry & Blackcurrant Jam in a Kilner Jar and on toast.

Raspberry and Blackcurrant Jam - Fab Food 4 All
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Raspberry and Blackcurrant Jam

Raspberries and Blackcurrants are a perfect flavour combination is this heavenly jam.
Course Snack, teatime
Cuisine British
Prep Time 10 minutes minutes
Cook Time 7 minutes minutes
Total Time 17 minutes minutes
Servings 2 /3 jars
Author Camilla

Ingredients

  • 450 g Raspberries washed (I spin dry mine in salad spinner)
  • 150 g Blackcurrants washed and de-stalked
  • 600 g Granulated sugar
  • 2 tsp Lemon juice
  • 300 mls Water

Instructions

  • Place raspberries, blackcurrants, lemon juice and water into a preserving pan (or one of that size).
  • Bring to a simmer and cook for 20 minutes stirring occassionally.
  • Turn the heat down low and stir in the sugar until completely dissolved.
  • Bring to the boil (stirring to prevent sticking) and time for 7 minutes.
  • Take off the heat and pour a few drops onto a chilled saucer.
  • Push you finger through and if it forms a crinkle it's ready.
  • If not, re-boil for a couple of minutes and repeat until ready.
  • Pour into hot sterilised jars.
  • Makes about 800mls.

Notes

Before you start: Sterilise  jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).

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Comments

  1. Terry M

    18/07/2022 at 3:09 am

    I was looking for a blueberry black currant jam recipe, and did to try this and just sub the blueberries for the raspberries. It came out perfectly!

    Reply
    • Camilla

      19/07/2022 at 12:18 am

      Excellent Terry, so glad it worked out well for you:-)

      Reply
  2. Laurie Pofahl

    03/09/2021 at 11:05 pm

    First year with black currant bushes. I have already harvested them and juiced them. So any idea what ration juice to crushed raspberries I could use? Thanks.

    Reply
    • Camilla

      04/09/2021 at 12:32 am

      Hi Laura, I would just weigh out 150 grams of blackcurrant juice.

      Reply
  3. Camilla

    04/08/2020 at 4:15 pm

    Always best to please yourself and make a recipe to your taste. As Nigel Slater says “a recipe is just a starting place”:-)

    Reply
  4. Toni Graves

    26/06/2020 at 5:56 pm

    First time making jam and what a jam this is. The smell is incredible as it’s cooking! It took me a bit longer to get the jam to wrinkle on the saucer but I’m glad I waited until it did. The only problem I have is that it’s not going to last very long because everyone keeps eating it!

    Reply
    • Camilla

      27/06/2020 at 2:06 am

      Awesome Toni, that’s a great problem to have:-) You’ll just have to make some more and then you can make some of my other jams too! Well done for succeeding with your first jam:-)

      Reply
  5. Dan Fortin

    24/12/2019 at 8:53 pm

    This looks great… can it be made with frozen blackcurrants and raspberries?? I have been growing blackcurrants for a few years in my garden and enjoy them in my morning smoothie..

    Thanks …. please email your response as this would make it easier for me to read.

    Reply
    • Camilla

      24/12/2019 at 10:28 pm

      Have e-mailed but replying here too for others who might have the same question! Yes you can make jam from any frozen fruit, no need to thaw.

      Reply
  6. Liz Swinden

    15/07/2019 at 3:19 pm

    Just made this gorgeous jam, though I had more Blackcurrants than raspberries, I used the same weight of fruit added together. It’s worked perfectly and tastes fab. Thanks so much for sharing!

    Reply
    • Camilla

      15/07/2019 at 4:37 pm

      Excellent Liz, so glad you adapted and made it your own:-)

      Reply
  7. Alica

    29/11/2015 at 3:50 pm

    I have never made jam, I think I will have a go!

    Reply
    • Camilla

      30/11/2015 at 10:54 am

      It’s never too late to start, I just love it:-)

      Reply
  8. Jinger Kat

    26/08/2015 at 3:14 pm

    Raspberry jam is my favorite, must try this recipe with blackcurrants

    Reply
    • Camilla

      26/08/2015 at 10:52 pm

      Oh do:-)

      Reply
  9. Galina V

    13/08/2015 at 8:19 pm

    I have a glut of tomatoes this year, but alas, the raspberry crop was almost non-existent for some reason, so I haven’t made any raspberry jam this year. I love combination of berries in jams, and raspberry and blackcurrant jam is like an essence of summer

    Reply
    • Camilla

      13/08/2015 at 9:27 pm

      I have never had any success growing tomatoes they always just rot as they are about to ripen. Wonder why your raspberries didn’t flourish this year? The jam was lovely:-)

      Reply
  10. Amy Withnall

    13/08/2015 at 8:42 am

    Never made my own jam before but this looks so yummy I might just have to give it a try.

    Reply
    • Camilla

      13/08/2015 at 9:49 pm

      Great stuff, I’m sure you’ll get hooked once you start;-)

      Reply
  11. Richa

    12/08/2015 at 7:25 pm

    I love making jam and your recipe looks so easy. I’m sure it tastes delicious!

    Reply
    • Camilla

      12/08/2015 at 7:49 pm

      Thanks Richa, it really is, had some this afternoon as a treat on some toast:-)

      Reply
  12. Madiha Nawaz

    12/08/2015 at 2:19 pm

    I love making jams and this recipe is so easy, just like mine is! 🙂

    Reply
    • Camilla

      12/08/2015 at 4:59 pm

      Jam making is so satisfying isn’t it:-)

      Reply
  13. Leah

    10/08/2015 at 7:49 pm

    Lovely color on the jam! Love the combo of the fruits, too!

    Reply
    • Camilla

      10/08/2015 at 9:30 pm

      Thank you Leah:-)

      Reply
  14. Michael Robbins

    07/08/2015 at 1:49 pm

    Been meaning to make some jam for ages!! Will definitely use this recipe this weekend 🙂

    Reply
    • Camilla

      07/08/2015 at 9:52 pm

      Fab Michael, do let me know how you get on:-)

      Reply
  15. Amy Jo McLellan

    06/08/2015 at 2:12 pm

    In all my life, I’ve never made jam but this looks so appealing that I might just have to try!

    Reply
    • Camilla

      06/08/2015 at 7:23 pm

      Oh please do Amy I’m sure you’ll get hooked like me:-)

      Reply
  16. Maya Russell

    06/08/2015 at 9:32 am

    Glad the seeds/pips are left in as it gives it more wholesomeness! Looks good.

    Reply
    • Camilla

      06/08/2015 at 11:06 am

      Thank you Maya, my hubby doesn’t like seeds but he always manages to eat my jam even though he’ll moan!

      Reply
  17. Jacqueline Roberts

    06/08/2015 at 9:01 am

    will make this looks great

    Reply
    • Camilla

      06/08/2015 at 11:07 am

      It’s really lovely, do let me know what you think:-)

      Reply
  18. Ursula Hunt

    04/08/2015 at 2:41 pm

    My favourite flavour jam

    Reply
  19. Kavey

    01/08/2015 at 5:58 pm

    You know I love making jam too (though brakes are on until I give away/ eat more of our jam mountain). This combo looks so good!

    Reply
    • Camilla

      01/08/2015 at 8:43 pm

      Thanks Kavey, I can thoroughly recommend it:-)

      Reply
  20. sarah

    30/07/2015 at 5:41 pm

    Don’t think I’ve ever tasted jam with blackcurrant in it before. Looks delish!

    Reply
    • Camilla

      30/07/2015 at 9:04 pm

      Really Sarah! I’ve had plain Blackcurrant but as I said it’s just a bit too sharp on it’s own but with the raspberries here it was perfect;-)

      Reply
  21. Patty Haxton Anderson

    30/07/2015 at 2:03 pm

    Your jam looks amazing and my mouth is watering. Great post and photos.

    Reply
    • Camilla

      30/07/2015 at 3:40 pm

      Thank you so much Patty:-)

      Reply
  22. William Gould

    30/07/2015 at 12:06 pm

    Got enough blackcurrants from the garden, and should be able to swap our excess blackberries for raspberries with a neighbour, so this one’s on the cards!

    Reply
    • Camilla

      30/07/2015 at 3:41 pm

      Great William, happy jam making:-)

      Reply
  23. Heather Haigh

    30/07/2015 at 10:39 am

    I have a glut of raspberries and currants atm, I think I must try this, it looks lush. 🙂

    Reply
    • Camilla

      30/07/2015 at 3:41 pm

      Great Heather do show and tell when you do:-)

      Reply
  24. Peter @ Feed Your Soul Too

    30/07/2015 at 2:54 am

    Totally love this fruit combination. the bread is just a vehicle to get at the goodness!

    Reply
    • Camilla

      30/07/2015 at 3:45 pm

      Thanks Peter, I just worked so well:-)

      Reply
  25. Joanne T Ferguson

    30/07/2015 at 2:21 am

    What a great flavor combination for jam! I love the color and love blackcurrent! pinned and shared

    Reply
    • Camilla

      30/07/2015 at 3:46 pm

      Thanks Joanne, it is an amazing flavour and colour:-)

      Reply
  26. Debi @ Life Currents

    29/07/2015 at 8:12 pm

    I love red jam on my toast in the morning. Yours looks fabulous!

    Reply
    • Camilla

      30/07/2015 at 12:07 am

      Thank you Debi, yes the colour is so vibrant:-)

      Reply
  27. Jeanne Horak-Druiff

    29/07/2015 at 1:31 pm

    Oh that looks like summer in a jar! Love the colour – the whole post makes me want to go summer berry picking 🙂

    Reply
  28. Jo of Jo's Kitchen

    29/07/2015 at 12:55 pm

    What a bargain and lovely look jam as well

    Reply
    • Camilla

      30/07/2015 at 12:09 am

      Thank you Jo, yes I love preserving my bargain fruits:-)

      Reply
  29. Lucy @ BakingQueen74

    29/07/2015 at 8:20 am

    love the sound of this jam, and what bargainous fruit to make it with!

    Reply
    • Camilla

      30/07/2015 at 12:10 am

      Yes my bargains are proving to be the cure for any writer’s/recipe developer’s block that’s for certain!

      Reply
  30. Nadia

    28/07/2015 at 7:37 pm

    Homemade jam is the best 😀 love the combo 🙂

    Reply
    • Camilla

      28/07/2015 at 10:04 pm

      Thank you Nadia:-)

      Reply
  31. Becca @ Amuse Your Bouche

    28/07/2015 at 4:24 pm

    I don’t eat much jam but your posts always make me fancy it! Love the photos too, don’t know how you made the weather this month look so summery! 😉

    Reply
    • Camilla

      28/07/2015 at 10:06 pm

      Thanks Becca – well the joy of jam is that you can wait a week or more for a sunny spell before shooting it:-)

      Reply

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