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Raspberry and Blackcurrant Jam

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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:

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
Cook Time 7 minutes
Total Time 17 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

    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

  2. Laurie Pofahl

    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

  4. Toni Graves

    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

      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

    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

      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

    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

  9. 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

    Reply

    • 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:-)

      Reply

  14. Michael Robbins

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

    Reply

  15. Amy Jo McLellan

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

    Reply

  19. Kavey

    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

      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

  22. William Gould

    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

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