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Raspberry red currant jam combines two summer fruits that were made for each other. Raspberries bring their unmistakable sweetness and gorgeous color, while red currants contribute natural pectin and a tart brightness that makes the raspberry flavor sing. The result is an old fashioned jam that sets beautifully without any added pectin or lemon juice.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
If you’ve ever struggled to get a good set on raspberry jam without commercial pectin, this recipe is your answer. Red currants are one of nature’s most pectin-rich fruits, and home gardeners have known this for centuries. Before boxed pectin existed, cooks grew red currants specifically to help set other jams. A small amount of currant pulp transforms low-pectin raspberries into a jam that gels reliably every time.
This recipe comes from the Ball Complete Book of Home Preserving, where it’s one of the first jam recipes listed. This is a classic combination that old-time preservers relied on, and it deserves a place in modern kitchens too. The currants provide enough natural pectin and acidity that you don’t need to add anything else, and the two fruits balance each other perfectly.
Notes from My Kitchen
We grow plenty of red currants on our homestead, and they have an incredible amount of natural pectin, but their tart flavor can be a bit intense on its own. Raspberry jam is my favorite jam, but raspberries are low in pectin and can be tricky to set without adding commercial pectin or cooking them down so far you lose yield. Mixing the two fruits solves both problems at once.
The red currants give you a tart, pectin-rich base that skips the need for added lemon juice, and the raspberries bring the sweet, familiar flavor everyone loves. This jam sets beautifully with just a 10-minute cook, the way old fashioned jams were made before pectin came in a box. It’s become one of my summer staples, and if you’ve never tried a currant-boosted jam, this is the perfect place to start.
Quick Look at the Recipe
- Recipe Name: Raspberry Red Currant Jam
- Recipe Type: Jam
- Canning Method: Water Bath Canning
- Prep Time: About 30 minutes (including currant pulp preparation)
- Cook Time: About 10 minutes
- Canning Time: 10 minutes for half pints
- Yield: About 4 half pints
- Jar Sizes: Half pints
- Headspace: 1/4 inch
- Ingredients Overview: Red currant pulp, crushed raspberries, and sugar (no added pectin)
- Safe Canning Recipe Source: Ball Complete Book of Home Preserving
- Difficulty: Moderate (requires preparing currant pulp)
- Similar Recipes: Raspberry Jam, Red Currant Jam, Red Currant Jelly, Jam Without Pectin
Ingredients
This jam uses seeded red currant pulp combined with crushed raspberries. The currants provide natural pectin and tartness, while the raspberries bring sweetness and that unmistakable raspberry flavor. No added pectin or lemon juice is needed.
- Red Currant Pulp: 2 cups of seeded red currant pulp. To prepare this, you’ll start with about 6 cups of fresh red currants. The currants are cooked briefly, then pressed through a sieve or food mill to remove seeds. Don’t skip the seeding step since currant seeds are small and hard and would make the jam unpleasant to eat.
- Red Raspberries: 2 cups of crushed red raspberries. Fresh or frozen work equally well. Crush the berries with a potato masher or fork, leaving some texture. The recipe notes that a few raspberry seeds remain in the finished jam, providing an interesting texture.
- Sugar: 3 cups of granulated sugar. This is less sugar than many jam recipes because the currants add natural pectin without needing extra sugar to help with gelling.
If you’re buying currants at a farmer’s market, a pint (about 2 cups) of fresh currants won’t quite be enough for this recipe. You’ll need closer to 6 cups of whole currants to yield 2 cups of pulp, so plan to buy about a quart and a half, or look for larger containers.
Step by Step Instructions
This recipe comes together quickly, so prepare a waterbath canner, jars and lids before you begin.
Prepare the Currant Pulp
In a saucepan, combine 6 cups of fresh red currants with ½ cup of water. Heat over medium-high heat, crushing and stirring the currants until the skins are softened, about 5 minutes. Press the cooked currants through a fine sieve or food mill to remove the seeds. You should end up with about 2 cups of smooth currant pulp.
Prepare the Raspberries
Crush the raspberries with a potato masher or fork. You want them broken down but not completely pureed. Some texture is nice in the finished jam, and a few raspberry seeds will remain, adding visual interest and a bit of crunch.
Cook the Jam
In a large, deep stainless steel saucepan, combine the red currant pulp, crushed raspberries, and sugar. Bring to a boil over high heat, stirring constantly to dissolve the sugar. Once boiling, continue to boil hard, stirring frequently to prevent sticking, until the mixture thickens, about 10 minutes.
Test for Gel
Remove from heat and test for gel using the cold plate test: place a small spoonful on a chilled plate, wait a moment, then push it with your finger. If it wrinkles and holds its shape, the jam is ready. If it’s still runny, return to heat and boil for another minute or two, then test again. Once the gel stage is reached, skim off any foam.
Fill Jars
Ladle the hot jam into prepared jars, leaving ¼ inch headspace. Remove air bubbles with a bubble remover or chopstick, adding more jam if needed to maintain headspace. Wipe rims clean, center lids on jars, and apply bands to fingertip tight.
Setting Notes
This jam relies on the natural pectin in red currants, which is among the highest of any common fruit. The gel point for pectin-free jams is 220°F at sea level, dropping about 1°F for every 500 feet of elevation. At 3,000 feet, your target would be 214°F.
Because currants are so pectin-rich, this jam typically sets quickly and reliably. The 10-minute cook time is usually sufficient, but always test before filling jars. If you’re new to making jam without pectin, this is an excellent recipe to start with because the currants make it nearly foolproof.
Canning Raspberry Red Currant Jam
Without canning, this jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. For shelf-stable storage, process the filled jars in a boiling water bath.
Prepare your water bath canner while you’re preparing ingredients. Lower the filled jars into the canner, making sure they’re covered by at least 1 inch of water. Process for 10 minutes for half pints, adjusting for altitude as noted below.
After processing, turn off the heat and remove the canner lid. Let the jars stand in the water for 5 minutes, then remove them to a towel-lined counter to cool undisturbed for 12 to 24 hours. Check seals before storing, and refrigerate any jars that didn’t seal for immediate use.
Altitude Adjustments
For water bath canning, processing times increase at higher elevations:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
This recipe yields about 4 half pints. You’ll need approximately 6 cups of whole red currants to produce the 2 cups of seeded pulp required. If you’re buying at a farmer’s market, plan on about 1½ quarts of currants.
The recipe can be doubled if you have a larger harvest, but don’t go beyond doubling for stovetop jam making. Larger batches take too long to reach the gel point and may not set properly.
Serving Ideas
This jam is beautiful on toast, biscuits, or English muffins, and the combination of raspberry sweetness and currant tartness makes it more interesting than straight raspberry jam. It’s also lovely swirled into yogurt or oatmeal, or used as a filling for thumbprint cookies.
The bright, tangy flavor pairs especially well with rich dairy products. Try it on cream cheese-topped bagels, in a grilled cheese sandwich with brie, or as a topping for cheesecake. The tartness cuts through richness beautifully.
For a simple dessert sauce, warm the jam slightly and thin it with a splash of water, then drizzle over vanilla ice cream or pound cake.
Raspberry Red Currant Jam FAQs
Red currant seeds are small, hard, and numerous. Eating them in jam would be unpleasant. Raspberry seeds are softer, larger, and fewer, and most people don’t mind them in jam. The Ball recipe specifically notes that leaving a few raspberry seeds provides an “interesting texture” in the finished jam.
Yes, frozen fruit works well for this jam. Thaw the fruit before using, and include any juice that accumulates during thawing. Frozen fruit may release slightly more liquid, so watch the jam carefully and be prepared to cook it a minute or two longer to reach the gel point.
Red currants are naturally very high in acid, so they provide enough acidity to ensure safe canning and proper gel formation without added lemon juice. The currants also provide natural pectin, which is why no commercial pectin is needed either.
Black currants have a much stronger, more distinctive flavor that would dominate the raspberries. If you want to try it, the jam will be safe to can, but expect a very different flavor profile. For a raspberry-forward jam, stick with red currants.
Currant Canning Recipes
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Raspberry Red Currant Jam
Equipment
- Canning Jars, Lids and Bands
- Large Stainless Steel Saucepan
- Fine Mesh Sieve or Food Mill
- Potato Masher
Ingredients
For the Currant Pulp
- 6 cups fresh red currants
- 1/2 cup water
For the Jam
- 2 cups seeded red currant pulp, prepared from above
- 2 cups crushed red raspberries, from about 4 cups whole
- 3 cups granulated sugar
Instructions
- In a saucepan, heat 6 cups red currants with 1/2 cup water over medium-high heat. Crush and stir until skins are softened, about 5 minutes. Press through a fine sieve or food mill to remove seeds. You should have about 2 cups of pulp.
- Crush the raspberries with a potato masher or fork, leaving some texture. A few seeds will remain in the finished jam.
- In a large, deep stainless steel saucepan, combine red currant pulp, crushed raspberries, and sugar. Bring to a boil over high heat, stirring constantly to dissolve sugar. Boil hard, stirring frequently, until mixture thickens, about 10 minutes.
- Remove from heat and test gel using the cold plate test. If gel stage has been reached, skim off foam.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace if necessary. Wipe rims, center lids on jars, and apply bands to fingertip tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Turn off heat, remove canner lid, and wait 5 minutes before removing jars.
- Let jars cool undisturbed for 12 to 24 hours. Check seals before storing. Properly sealed jars keep at room temperature for 12 to 18 months.
Notes
Currant Quantity
You’ll need about 6 cups of whole red currants to yield the 2 cups of seeded pulp required. If buying at a farmer’s market, plan on about 1½ quarts.Raspberry Seeds
The recipe leaves some raspberry seeds in the finished jam for texture. If you prefer seedless jam, strain the crushed raspberries through a sieve before combining with the currant pulp.Altitude Adjustments
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Raspberry Canning Recipes
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