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4.9 from 21 votes

Raspberry and Blackcurrant Jam

Raspberries and Blackcurrants are a perfect flavour combination is this heavenly jam.

Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 2 /3 jars
Course: Dessert , Snacks
Cuisine: British

Ingredients

  • 450 g raspberries washed (I spin dry mine in salad spinner)
  • 150 g blackcurrants washed and de-stalked
  • 600 g granulated sugar
  • 2 tsp lemon juice
  • 300 mls Water

Instructions

    Cup of Yum
  1. Place raspberries, blackcurrants, lemon juice and water into a preserving pan (or one of that size).
  2. Bring to a simmer and cook for 20 minutes stirring occassionally.
  3. Turn the heat down low and stir in the sugar until completely dissolved.
  4. Bring to the boil (stirring to prevent sticking) and time for 7 minutes.
  5. Take off the heat and pour a few drops onto a chilled saucer.
  6. Push you finger through and if it forms a crinkle it's ready.
  7. If not, re-boil for a couple of minutes and repeat until ready.
  8. Pour into hot sterilised jars.
  9. Makes about 800mls.

Notes

  • Before you start: Sterilise  jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).