Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


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


Most Helpful

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!

Katrina C September 09, 2008

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.

HABS July 29, 2006

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

Margo Friesen July 28, 2005

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