Raspberry-currant Jam
"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."
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
5 250ml jars
- Serves:
- 80
ingredients
- 4 cups red currants or 4 cups black currants
- 1⁄3 cup water
- 6 cups red raspberries or 6 cups black raspberries
- 3 cups sugar
directions
- Wash the currants and put them in a sauce pan with the water.
- Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- Press them through a sieve, and reserve the puree.
- Discard the skins, stems and seeds.
- Gently rinse the raspberries and drain them well.
- Mix the currant puree, raspberries and sugar in a large pot.
- Bring to a boil, stirring constantly, until the sugar dissolves.
- Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- Stir occasionally to prevent sticking.
- Remove from the heat and skim.
- Seal in sterilized jars.
- Put in a boiling water bath for 5 minutes.
Questions & Replies
-
Do you see any reason why this recipe could not be made with white currants instead of red or black?
Reviews
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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! -
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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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 -
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
Tweaks
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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!
RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
