Name: Strawberry, Raspberry & Redcurrant Jam
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Ingredients: 385 g strawberries (halve any big ones); 130 g redcurrants; 130 g raspberries; 650 g granulated sugar; 2 tbsp lemon juice + ½ lemon skin; 10 g butter

Strawberry, Raspberry & Redcurrant Jam is utterly delicious, uses no added pectin and is great way to preserve a glut of summer fruits!

It appears I have become a jam maker this summer so I’m sorry if jam is not your thing! Even my daughter has got the bug by proxy, so when we went fruit picking recently instead of thinking about eating the fruits of our labour when we got home we had jam on our minds.

So that’s how this Strawberry, Raspberry & Redcurrant Jam came to be!

This is really a Strawberry Jam with benefits. The benefits being the raspberries and redcurrants!

It seems that the combinations of fruits are endless and there really are no rules about what goes with what, mother nature has done all the hard work. I do know that barely ripe fruits are best for jam making so picking your own fruit and then making it straight into jam is ideal.

Should you wash fruit for jam making?

I did have the dilemma as to whether I should wash my raspberries and in the end decided that as I’d picked really firm, only just ripe ones I would (I span them dry in my herb spinner which worked well). I don’t like the thought of pesticides in my jam especially for my children.

However, it is important not to have wet fruit or it will affect the set of your jam. Kitchen roll or an old tea towel are also good for drying fruit.

I was very pleased with this jam as the redcurrants gave the jam a fresh tang and we all enjoyed it on my Spelt & Wholemeal No-knead Loaf which I made with white and wholemeal flour for a change.

As it’s summer holiday time, forgive me for not doing the usual step by step guide, I think you can refer to all my other jam posts if you’d like to see one.

More delicious Berry Jam Recipes:

Do let me know if you make this easy, no added pectin, berry jam! Tag @FabFood4All on social media, I love seeing my creations come to life!

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Strawberry, Raspberry & Redcurrant Jam

A medley of Strawberries, Raspberries and Redcurrants with a fresh tang!

Course Snack, Tea, teatime

Cuisine British

Keyword raspberry, redcurrant, strawberry

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Servings 2 standard jars

Author Camilla Hawkins

Ingredients

385 g strawberries halve any big ones
130 g redcurrants
130 g raspberries
650 g granulated sugar
2 tbsp lemon juice + ½ lemon skin
10 g butter

Instructions

Prepare the fruit the night before by washing and drying thoroughly putting in a glass bowl with the sugar, lemon juice and lemon skin.
The next day put 3 saucers in the freezer for testing the set.
Put the fruit mixture into a preserving pan and slowly heat to dissolve all the sugar crystals.
Then bring the pan to a rolling boil and time for 10 minutes, then take off the heat.
Put a drop of jam on a cold saucer and leave for a couple of minutes then run your finger through it. If it’s ready it will crinkle slightly.
If it’s not ready boil for another 2 minutes at a time and repeat the test.
Once ready remove scum with a spoon and stir through the butter to remove the excess. (I found this jam particularly scummy).
Ladle the jam into warm sterilized jars and seal with a lid immediately. If using wax discs put them on the hot jam let the jam cool and then put on the cellophane lids with elastic bands.

Notes

To sterilize jars and lids either take them straight from the dishwasher or wash in hot soapy water. Then pour boiling water into the jars and onto the lids (put lids in a heatproof bowl) and heat for 20 minutes in the oven at 120°C. Leave jars in oven until jam is ready. Lids should be left to drain or can be put in oven to dry off once you've turned off the heat with just the fan running.

Comments

Charlotte Bowers
29/06/2019 at 9:33 am
Mine is sooo runny but said it was at setting point. Hmm will serif it sets
- Camilla
  29/06/2019 at 1:55 pm
  Watch my Instagram story, you’ll see how runny my jam was yesterday but it set well:-}
Antoinette Downey
13/10/2018 at 1:24 pm
You don’t say when to remove the lemon rind? Also, can you use brown sugar in part?
Thank you.
- Camilla
  13/10/2018 at 3:39 pm
  Hi Antoinette, just remove before you pot up. I have never used brown sugar in jam making so can’t say what effect this would have. In principle you could use it but personally the flavour that is would bring wouldn’t appeal to me.
Lemon
12/05/2015 at 3:45 pm
I am feeling summery today and taking note of the HUGE amount of red currants I have coming on the bushes! I thought you would have a recipe so this will be on must do list!
- Camilla
  13/05/2015 at 11:44 pm
  Aaw thanks:-)
Natally
10/05/2015 at 9:35 pm
Jam is my favourite thing to make, its almost cathartic
- Camilla
  10/05/2015 at 11:47 pm
  Totally agree with that Natally:-)
Paul Wilson
07/12/2014 at 12:07 am
Great with my toast.
Ursula Hunt
18/10/2014 at 11:16 am
worth the effort to make home made jam if baking a victoria sponge
Kirsty Fox
28/09/2014 at 9:44 pm
I’ve always wanted to make jam but have never been brave enough, but this makes me feel confident to give it a go
- Camilla
  30/09/2014 at 4:32 pm
  Excellent, let me know how you get on:-)
bev
12/08/2014 at 1:14 pm
I could really manage that on some thick toast!
Carolyn Clapham
23/07/2014 at 7:35 am
What a lovely way of using some of the huge surplus of fruit that’s now sitting in my freezer 🙂