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.
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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.
Madiha Nawaz
I love making jams and this recipe is so easy, just like mine is! 🙂
Camilla
Jam making is so satisfying isn’t it:-)
Leah
Lovely color on the jam! Love the combo of the fruits, too!
Camilla
Thank you Leah:-)
Michael Robbins
Been meaning to make some jam for ages!! Will definitely use this recipe this weekend 🙂
Camilla
Fab Michael, do let me know how you get on:-)
Amy Jo McLellan
In all my life, I’ve never made jam but this looks so appealing that I might just have to try!
Camilla
Oh please do Amy I’m sure you’ll get hooked like me:-)
Maya Russell
Glad the seeds/pips are left in as it gives it more wholesomeness! Looks good.
Camilla
Thank you Maya, my hubby doesn’t like seeds but he always manages to eat my jam even though he’ll moan!
Jacqueline Roberts
will make this looks great
Camilla
It’s really lovely, do let me know what you think:-)
Ursula Hunt
My favourite flavour jam
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!
Camilla
Thanks Kavey, I can thoroughly recommend it:-)
sarah
Don’t think I’ve ever tasted jam with blackcurrant in it before. Looks delish!
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;-)
Patty Haxton Anderson
Your jam looks amazing and my mouth is watering. Great post and photos.
Camilla
Thank you so much Patty:-)