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Strawberry, Raspberry & Redcurrant Jam on bread and butter.
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5 from 1 vote

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


  • 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


  • 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.


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.