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Raspberry and Blackcurrant Jam - Fab Food 4 All
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4.86 from 7 votes

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


  • 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


  • 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.


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).