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.
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.
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.
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
- 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.
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!
Camilla
Great William, happy jam making:-)
Heather Haigh
I have a glut of raspberries and currants atm, I think I must try this, it looks lush. ๐
Camilla
Great Heather do show and tell when you do:-)
Peter @ Feed Your Soul Too
Totally love this fruit combination. the bread is just a vehicle to get at the goodness!
Camilla
Thanks Peter, I just worked so well:-)
Joanne T Ferguson
What a great flavor combination for jam! I love the color and love blackcurrent! pinned and shared
Camilla
Thanks Joanne, it is an amazing flavour and colour:-)
Debi @ Life Currents
I love red jam on my toast in the morning. Yours looks fabulous!
Camilla
Thank you Debi, yes the colour is so vibrant:-)
Jeanne Horak-Druiff
Oh that looks like summer in a jar! Love the colour – the whole post makes me want to go summer berry picking ๐
Jo of Jo's Kitchen
What a bargain and lovely look jam as well
Camilla
Thank you Jo, yes I love preserving my bargain fruits:-)
Lucy @ BakingQueen74
love the sound of this jam, and what bargainous fruit to make it with!
Camilla
Yes my bargains are proving to be the cure for any writer’s/recipe developer’s block that’s for certain!
Nadia
Homemade jam is the best ๐ love the combo ๐
Camilla
Thank you Nadia:-)
Becca @ Amuse Your Bouche
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! ๐
Camilla
Thanks Becca – well the joy of jam is that you can wait a week or more for a sunny spell before shooting it:-)