Raspberry and Blackcurrant Jam is a delicious no-pectin recipe, perfect for preserving your raspberries and blackcurrants!
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!
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.
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.
Pin for later!
Raspberry and Blackcurrant Jam
Ingredients
- 450 g Raspberries washed (I spin dry mine in salad spinner)
- 150 g Blackcurrants washed and de-stalked
- 675 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.
Liz Swinden
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!
Camilla
Excellent Liz, so glad you adapted and made it your own:-)
Alica
I have never made jam, I think I will have a go!
Camilla
It’s never too late to start, I just love it:-)
Jinger Kat
Raspberry jam is my favorite, must try this recipe with blackcurrants
Camilla
Oh do:-)
Galina V
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
Camilla
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:-)
Amy Withnall
Never made my own jam before but this looks so yummy I might just have to give it a try.
Camilla
Great stuff, I’m sure you’ll get hooked once you start;-)
Richa
I love making jam and your recipe looks so easy. I’m sure it tastes delicious!
Camilla
Thanks Richa, it really is, had some this afternoon as a treat on some toast:-)