Strawberry, Raspberry & Redcurrant Jam

Strawberry, Raspberry & Redcurrant Jam

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. 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. 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 but it is important not to have wet fruit or it will affect the set of your jam. Kitchen roll is also good for drying fruit.

Strawberry, Raspberry & Redcurrant Jam

Beautiful fruit makes beautiful jam:-)

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.

Strawberry, Raspberry & Redcurrant Jam

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.

Strawberry, Raspberry & Redcurrant Jam

As this recipe is totally made from scratch I am entering it into Javelin Warrior’s Cookin w’Luv “Made with Love Mondays” challenge.

Made with Love Mondays


Strawberry, Raspberry & Redcurrant Jam
Prep time
Cook time
Total time
A medley of Strawberries, Raspberries and Redcurrants with a fresh tang!
Recipe type: Snack
Cuisine: British
Serves: 2 standard jars
  • 650g Granulated Sugar
  • 385g Strawberries, halve any big ones
  • 130g Redcurrants
  • 130g Raspberries
  • 2 tbsp Lemon Juice + ½ lemon skin
  • 10g Butter
  1. Prepare the fruit the night before by washing and drying thoroughly putting in a glass bowl with the sugar, lemon juice and lemon skin.
  2. The next day put 3 saucers in the freezer for testing the set.
  3. Put the fruit mixture into a preserving pan and slowly heat to dissolve all the sugar crystals.
  4. Then bring the pan to a rolling boil and time for 10 minutes, then take off the heat.
  5. 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.
  6. If it’s not ready boil for another 2 minutes at a time and repeat the test.
  7. Once ready remove scum with a spoon and stir through the butter to remove the excess. (I found this jam particularly scummy).
  8. 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.
To sterilize jars and lids either take them from the dishwasher or pour boiling water into them and then heat for 20 minutes in the oven at 120°C and leave in oven until jam is ready.

Strawberry, Raspberry & Redcurrant Jam

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  1. Lemon

    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!

    1. Camilla

      Aaw thanks:-)

  2. Natally

    Jam is my favourite thing to make, its almost cathartic

    1. Camilla

      Totally agree with that Natally:-)

  3. Paul Wilson

    Great with my toast.

  4. Ursula Hunt

    worth the effort to make home made jam if baking a victoria sponge

  5. Kirsty Fox

    I’ve always wanted to make jam but have never been brave enough, but this makes me feel confident to give it a go

    1. Camilla

      Excellent, let me know how you get on:-)

  6. bev

    I could really manage that on some thick toast!

  7. Carolyn Clapham

    What a lovely way of using some of the huge surplus of fruit that’s now sitting in my freezer 🙂

  8. Heather Haigh

    I did it. I actually made jam. It’s gorgeous. I feel absurdly pleased with myself. And with your recipe.

    1. Camilla

      Well done – do share a pic on twitter:-)

  9. Heather Haigh

    I have a bumper crop of redcurrants and raspberries this year. I knew there was a recipe lurking on here somewhere that I wanted to re-find. Aha!

    1. Camilla

      Fab, enjoy:-)

  10. Bev

    Looks delish – I bet it would go so well on scones.

  11. Ursula Hunt

    No other jam is half as good as homemade

    1. Camilla

      Exactly – I made a quick jar of strawberry jam at the weekend for a Victoria Sponge and today we had it on scones, husband was full of compliments:-)

  12. Maya Russell

    I think it’s brilliant that you make your own jam from produce from your garden. A salad or herb spinner is a good idea to get rid of the water off washed fruit.

    1. Camilla

      Erm, the fruit was picked at our local farm:-)

  13. Heather Haigh

    I alwasy wonder what to do with the redcurrants from the garden as they are so sour. Must try this.

  14. Samantha Fernley

    I have all these from my allotment and will try this. First time ever making jam was last year and it was a lot easier than what I thought it would be.

    1. Camilla

      Yes jam is just about being organised and learning as you go along really, I love jam making:-)

  15. Maya Russell

    A wonderful mix & match jam recipe. Thanks.

  16. Jacqueline @How to be a Gourmand

    Fruit picking is a great activity for the family isn’t it? Lovely fruity pictures Camilla – a perfect representation of Summer! I’ve never tried redcurrant in a jam before but it does look very nice. Would be a nice welcome for some warm scones too 🙂

    1. Camilla

      I hadn’t had redcurrant in jam before either only as a jelly with meat. I knew that they would be quite sharp and we love eating them just with sugar so I kept the amount small to just give a tang, which worked really well:-) Scones are alwasys good!

  17. Javelin Warrior

    You won’t hear me complaining about more of these tasty jams, Camilla! I love this combination of strawberries with raspberry and redcurrent. Such a beautiful color and I’m sure the flavor is marvelous…

    1. Camilla

      Thanks Mark, I realised after I’d written that comment that anyone who didn’t like jam, probably wouldn’t have got as far as actually reading my post LOL. I’m really loving jam making as it’s so easy to make and so rewarding as you can eat the fruits of your labours for months after:-)

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