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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!

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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.

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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

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Margo Friesen July 28, 2005

Having picked lots of red currants and raspberries at a 'pick your own' farm (Garsons Farm, Esher, England) I was at a bit of a loss as to what to do with them: Jenny to the rescue! I Didn't do it quite the same because a) I couldn't be bothered to sieve the red currants, b) I don't do boiling water baths and c) hving converted the measurements into pounds and ounces I realised just how little sugar Jenny uses; I doubled the amount to 6 cups and was able to reduce the boiling time (at step 8) by about half. The end result is a beautiful colour and VERY YUMMY. Incidentally the cup measurements convert to 1lb 4oz red currants, 1lb 12 oz raspberries and 1lb 8 oz sugar (Jenny's recipe/3lbs my version). Glad I found this website. Kind regards, Caroline Blakey

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Mrs B July 10, 2004
Raspberry-currant Jam