Raspberries and redcurrants - What a combination! The slightly tart redcurrants compliment sweet juicy raspberries perfectly in this raspberry and redcurrant jam, giving the jam just the right amount of acidity to really make the flavours zing.
I am sure you many of you already know that I love making preserves from the fruit on my allotment. This jam is a first for me and it could become my favourite.
Ok I know I said blackcurrant is my favourite jam in the past but that was before I tried this one. I like raspberry jam but have always found it slightly lacking in the flavour stakes, it tastes great but it not as good as blackcurrant or strawberry jam.
Jam always seems to intensify the flavour of strawberries in a way that just doesn't happen with raspberries. Blackcurrant jam has a delicious acidity that cuts through the sweetness.
But add redcurrants to raspberry jam then something magical seems to happen. The redcurrants not only seem in increase the flavour of the raspberries but also add just a delicate touch of acidity to give the jam a light tang. It's delicious!
A seedy issue – how to reduce the amount of seeds
Now I know some people don't like raspberry jam because they find it too seedy. Redcurrants are also very seedy too. Personally, I don't mind that at all, but if you prefer, you can adapt the recipe slightly for a less seedy version of this jam.
Simply cook the redcurrants and raspberries separately until softened (add half the quantity of water to each). Then strain the redcurrants through a fine sieve squeezing out as much of the juices as possible and add the juice to the raspberries.
It's a little bit more of a faff, but I think you can see in the picture below, which was made this way, that there are fewer seeds than in the jam in the bowl above made as directed in the recipe below. Both still have masses of flavour. Seedless jams often lack both flavour and texture, so this is a good compromise.
If you prefer a seedless jam try my Seedless Raspberry and Whitecurrant Jam which works well with redcurrants too. Simply replace the white currants with redcurrants
How long will the Jam keep?
The jam will keep for up to 1 year unopened if stored in a cool dark place after which the flavour will deteriorate. Once open keep in the fridge and use within 6 weeks.
Can I use Frozen fruit to make this Jam?
Yes you can simply add to the pan frozen no need to defrost first
How to make raspberry and redcurrant jam step by step
Step 1
Cook the raspberries and redcurrants in the water until soft.
Step 2
Add sugar, heat slowly stirring until dissolved.
Step 3
Bring to a rapid boil and boil until setting point is reached.
Step 4A
Test for set with a thermometer or...
Step 4 B
...use the wrinkle test.
Step 6
Pour into hot sterilised jars and cover.
Do I need a special preserving pan to make jam?
To make jam you do need a large pan as it will boil up a lot. Some fruits seem to produce more foam than others, which can exacerbate the problem. So do use a very large pan. Make sure you stir the jam frequently to help stop it from forming a skin, which will cause the mixture to boil over.
Wider pans will help. Preserving pans tend to slope outwards slightly rather than have straight sides to help increase the surface area which helps prevent the mixture from boiling over and allow the jam to reach setting point quicker but any large deep pan will do. I used a large stock pot until recently, inheriting a preserving pan from my father-in-law.
How to test for a set
- Before you start making your jam or preserve, place a couple of plates in the fridge to chill.
- When you are ready to test for set, remove the pan from the heat. Drop a little of the preserve onto a chilled plate and return to the fridge for about 2 minutes. Gently push your finger into the mixture and see if it mounds and wrinkles. If so, the setting point has been reached.
- If not, return the mixture to the boil for few more minutes and retest. Repeat again as necessary until setting point is reached.
See my preserving tips for more jam making hints and tips.
How to sterilise jam jars
- Wash the jars in warm soapy water and rinse well. Do not dry.
- Place the wet jars on a tray, heat the oven to 140℃ (120℃ fan)/275°F /gas 1 and put the jars in the oven to dry completely.
- Sterilise the lids (and rubber rings if using Kilner style jars) in a pan of boiling water for 5 minutes.
I always sterilise one or two more jars than I think I will need, to ensure I have enough.
Do I need a water bath to make the jam?
In the US and some other countries, it is common to use a water bath after potting, while this is necessary with some preserves, especially low sugar or low acidity preserves, it is not common practice in the UK. This recipe follows the UK style of preservation which relies on acidity/ sugar concentration to prevent spoilage and is a method of preservation that has been used for centuries.
No time to make it now Pin it for later ->
Raspberry and Redcurrant Jam
Equipment
- preserving pan or very large saucepan
- wooden spoon
- jam jars and lids
- jam funnel optional
Ingredients
- 1 kg raspberries (2lb 4oz)
- 500 g redcurrants (1lb 2oz)
- 500 ml water (18floz)
- 1.5 Kg granulated sugar (3lb 6oz)
Instructions
- Wash 1kg raspberries if necessary and place in a large preserving pan.
- Wash and string 500g redcurrants and add to the pan. Stir in 500ml water. Bring to the boil, then reduce the heat to a gently simmer and cook for about 15 minutes until the fruit is very tender.
- Add 1½kg sugar and heat, gently stirring until the sugar has dissolved.
- Once all the sugar has dissolved increase the heat and boil rapidly for about 10 minutes or until setting point is reached.If you use a thermometer, boil until the jam reaches 105℃/220°F.
- Pour into hot jars and cover. Label when cold.
Notes
- For a less seedy jam, cook the redcurrants and raspberries separately until softened (add half the quantity of water to each). Then, strain the redcurrants through a fine sieve, squeezing out as much of the juices as possible, and add the juice to the raspberries.
- Click here for How to sterilize jars and test for set.
- Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.
Jac says
I love the flavour of this jam and its easy too.
Gabriel E. Moody says
I have both frozen red and black currants for this recipe! I assume thawing the currants is a must and how do I cook the fruit before driving and how much pulp will be needed?
Jacqueline Bellefontaine says
You can use frozen fruit in place of the fresh fruit. Just replace the fresh fruit with the same amount of frozen fruit and follow the recipe. There is no need to thaw the fruit first.
Julia says
Just made this with raspberries in the freezer left over from last year (ready to make way for this year's harvest) and this year's redcurrants. I did sieve the redcurrants as you suggested. Very yummy jam - like you I think the redcurrants add a depth to the raspberries. Thanks for that idea.
Jacqueline Bellefontaine says
One other point I forgot to mention if you use preserving sugar (that is a large Crystal sugar with no pectin) or a cane sugar (In the UK Tate and Lyle is cane sugar Silver spoon is beet sugar)you will get less foam/scum forming which will also help reduce the chance of the jam boiling over.
Jacqueline Bellefontaine says
My quantity of sugar to fruit for this recipe is based on a classic jam which will have good keeping qualities (at least a year). I did not reduce the sugar when sieving out the skins and pips from the redcurrants but I did make sure I got as much of the fruit pulp as I could. You could probably get away reducing it slightly if you want 50-100g should be ok but ive not tested that. If you sieved the pips out of both the raspberries and redcurrants you could probably reduce it further I would way the discard and reduce it by that much.
If you make jam with less sugar there are two potential issues. First is it can become harder to get a set ( as you have found) and sometimes you will either need to add pectin or increase boiling time. Increased boiling would evaporate the liquid off more and thus effectively increases the sugar ratio. It also tends to make the jam taste more "cooked" and less fresh tasting.
The other issue is that it will reduce the keeping qualities of the jam - not necessarily an issue if you make a small quanitiy and consume it quickly. You will always get a softer set with a lower sugar jam. My Peach and Pomegranate jam is a good example of the lower sugar softer jam you can see that the "Liquid" part of the jam is quite runny and I accept this as it is such a fresh tasting jam (I love it).
Finally, you ask about the issue of boiling. You do need a large pan for making jam as it will boil up a lot. Some fruits seem to produce more foam than other which can exacerbate the problem. So do use a large pan and make sure you stir the jam frequently to help stop it forming a skin which will cause boiling over. Wider pans will help. Preserving pans tend to slope outwards slightly rather than have straight sides to help increase the surface area which helps prevent this and allow the jam to reach setting point quicker but any large deep pan will do. I hope this helps any other questions do ask and do let me know what you think if you make the jam.
Valerie says
Hi, thanks so much for your time and help.
I used your tips and rescued my previously made jam which was just liquid. I reboiled it and added the same ratio of sugar to fruit as you suggested and it worked brilliantly, thank you.
So, here I am ready to try your raspberry and recurrant jam but I've run into another problem.
I decided to salt wash my fruit before starting. It worked really well with the currants. The tiny wiggly things I probably wouldn't have known about. The 3 full sized maggots were definitely better out than in!
I then washed the raspberries. Or rather, I put them into soak with the salt and forgot about them. They're lovely and clean, ha ha, but they taste of salt. I have had then under a tap shaking and thoroughly rinsing them, but they still taste salty. On my Husband's suggestion I have filled a bowl with water and aggitated the colander of berries in that to make sure everything is thoroughly washed but they still taste of salt.
I'm hoping that you, or anyone, please, can come up with a suggestion to rescue my poor fruit.
(We don't have fruit sauces with meat or anything, so I can't use them for that).
Thanks again.
Jacqueline Bellefontaine says
I'm so pleased you were able to rescue your previous attempt at jam. Sadly I'm not sure you can do much about the salty raspberries. Unfortunately, if they were soaked for a long time some of the saltwater would have been taken into the cells of the raspberries by a process of osmosis (i won't try to explain I'm no scientist) but safe to say no amount of rinsing will help. If they are not too salt the sugar in the jam may mask the flavour but its a risk and you might end up wasting the sugar too. Sorry, I can't be of more help but we live and learn and you won't make the same mistake again. Dont let it put you off trying to make jam again. It is so rewarding when it all goes well 🙂 Jacquix
Valerie says
Thanks again for your time and patience.
I had a horrible feeling that would be the end of the raspberries. As you say, we live and learn.
I may well continue as I am in the strange situation of having too much sugar. Not in an overstocking lockdown way, I hasten to add. I just managed to buy a 5kg bag instead of a 1kg bag. I probably shouldn't be allowed in a kitchen on my own, lol. Thanks again for your help & patience. Much appreciated.
Stay safe!
Jacqueline Bellefontaine says
You are welcome, Happy to help. Jacqui x
Jacqueline Bellefontaine says
Thank you Corina. Try it I am sure you will love raspberry jam all the more!