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    You are in: Home / Recipes / Raspberry-currant Jam Recipe
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    Raspberry-currant Jam

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Jenny Sanders's Note:

    I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.

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    Ingredients:

    Serves: 80

    Yield:

    250ml j ...

    Units: US | Metric

    Directions:

    1. 1
      Wash the currants and put them in a sauce pan with the water.
    2. 2
      Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
    3. 3
      Press them through a sieve, and reserve the puree.
    4. 4
      Discard the skins, stems and seeds.
    5. 5
      Gently rinse the raspberries and drain them well.
    6. 6
      Mix the currant puree, raspberries and sugar in a large pot.
    7. 7
      Bring to a boil, stirring constantly, until the sugar dissolves.
    8. 8
      Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
    9. 9
      Stir occasionally to prevent sticking.
    10. 10
      Remove from the heat and skim.
    11. 11
      Seal in sterilized jars.
    12. 12
      Put in a boiling water bath for 5 minutes.

    Ratings & Reviews:

    • on September 09, 2008

      55

      Love this recipe! So basic and so yummy! On my second batch I used 1 1/2 Cups of Honey instead of sugar. Not a bad substitute at all, but my next batch will be sugar again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 29, 2006

      55

      This is fantastic! I have some currant bushes in my backyard and was looking for recipes to use them. This is a keeper. I freeze my currants until the peak of raspberry season and then make it.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 28, 2005

      55

      With all the black currants and raspberries I had, I was really glad to find this recipe. The only thing I did differentaly was not to strain the currants. Just left the pulp, etc. in and added the raspberries and sugar. It tastes wonderful and has a wonderful color. I will be keeping this recipe for future use for sure. Thanks. Margo Friesen

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Raspberry-currant Jam

    Serving Size: 1 (23 g)

    Servings Per Recipe: 80

    Amount Per Serving
    % Daily Value
    Calories 36.9
     
    Calories from Fat 0
    70%
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.1 mg
    0%
    Total Carbohydrate 9.3 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 8.3 g
    33%
    Protein 0.1 g
    0%

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