Strawberry, Raspberry & Redcurrant Jam is utterly delicious and a 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!
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.
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.
For more delicious berry jams check out the following recipes:
- Rhubarb & Strawberry Jam
- Tutti Frutti Jam
- Summer Fruits Jam
- Raspberry & Blackcurrant Jam
- Blackberry & Raspberry Jam
- Blackberry & Apple Jam
- Quick & Easy Raspberry Jam
- Mixed Berry Jam
- Chocolate Blackberry Jam
Strawberry, Raspberry & Redcurrant Jam
Ingredients
- 650 g Granulated Sugar
- 385 g Strawberries halve any big ones
- 130 g Redcurrants
- 130 g Raspberries
- 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.
Recipe Notes
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.
Heather Haigh
I did it. I actually made jam. It’s gorgeous. I feel absurdly pleased with myself. And with your recipe.
Camilla
Well done – do share a pic on twitter:-)
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!
Camilla
Fab, enjoy:-)
Bev
Looks delish – I bet it would go so well on scones.
Ursula Hunt
No other jam is half as good as homemade
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:-)
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.
Camilla
Erm, the fruit was picked at our local farm:-)
Heather Haigh
I alwasy wonder what to do with the redcurrants from the garden as they are so sour. Must try this.
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.
Camilla
Yes jam is just about being organised and learning as you go along really, I love jam making:-)
Maya Russell
A wonderful mix & match jam recipe. Thanks.
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 🙂
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!
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…
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:-)