Raspberry and Blackcurrant Jam

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.

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

Raspberries and Blackcurrants are a perfect flavour combination is this heavenly jam.

Course Snack, teatime

Cuisine British

Keyword blackcurrant, jam, raspberry

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).