Redcurrant and Blackcurrant Jam Recipe

 

I so love growing some of my own fruit and vegetables. I do believe it also encourages my family to try foods that they would normally refuse. However last year I tried to get them to eat currants with their yoghurt, but they were just too tart for my families tastes. This year I decided to try a redcurrant and blackcurrant jam recipe, which I knew they would be unable to refuse.

Redcurrant bush

Lewis loved helping me collect in all the fruit. It a laborious job, collecting currants and removing the stalks!

Redcurrant and blackcurrants

But when all it takes is some fruit and some sugar to make such a delicious condiment, it is definitely worth it.

Weighing sugar

Redcurrant and Blackcurrant Jam
Redcurrant and Blackcurrant Jam Recipe
Print Recipe
A sweet jam made from a mix of redcurrants and blackcurrants.
Servings Prep Time
variable 30
Cook Time Passive Time
30 20
Servings Prep Time
variable 30
Cook Time Passive Time
30 20
Redcurrant and Blackcurrant Jam
Redcurrant and Blackcurrant Jam Recipe
Print Recipe
A sweet jam made from a mix of redcurrants and blackcurrants.
Servings Prep Time
variable 30
Cook Time Passive Time
30 20
Servings Prep Time
variable 30
Cook Time Passive Time
30 20
Instructions
  1. I haven't included any quantities in this recipe because generally speaking you will not buy punnets of currants. You will be using whatever you have in your garden.
  2. Collect your currants when they are fully ripe. Remove all the stalks and rinse them.
  3. Put your currants into a large saucepan, and just cover them with water. Turn on the heat and simmer your currants until they are completely softened and the skin is disintegrating. (About 20 minutes.)
  4. Weigh your currant mix, and then add an equal amount of caster sugar to the mix.
  5. Bring to boiling point and then simmer for around 4-5 minutes.
  6. Test if your jam is ready by placing a small amount on a chilled plate. If it wrinkles under your touch, as if it has a delicate skin, it is ready.
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The only problem with this recipe is it takes so much fruit to make even a small pot of jam. I had two redcurrant bushes, and one blackcurrant. This yielded me about 2 small jars of jam.

Please do be careful when the jam is hot. It will stain, and if you touch it you will get burnt. If you are transferring the jam when it is warm, I suggest working on top of old newspaper.

Jarring jam

If you have lots of fruit, home-made jam is a great gift. If you don’t plan to use it immediately, you can turn the jar upside down after you add the hot mixture. This will result in an airtight seal as the mixture cools.

Also note that this recipe will not work with all fruit. Some fruits like strawberries require the addition of pectin while cooking.

This redcurrant and blackcurrant jam recipe was a huge hit in my household. Everyone loved it, and asked for seconds with their toast!

Jam on toast

Aaron jam on toast

Lewis jam on toast

 

I am also planning to use some of the jam in a local bun recipe as we are having a little family get together soon.

Are your family fans of jam? I think it is coming back into fashion? What do you think?

2 thoughts on “Redcurrant and Blackcurrant Jam Recipe

  1. Natasha Geary - Writer

    Hi Mel,
    At the start of the summer I got a nutribullet and my boys are now drinking up all kinds of fruit that they would normally shun – including blackcurrants!! (Sainsburys have the nutribullet on sale at the mo!) x

    Reply

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