Raspberry Red Currant Jam

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Raspberry red currant jam combines sweet raspberries with pectin-rich currants for an old fashioned jam that sets beautifully without added pectin. The currants provide natural pectin and tartness while the raspberries bring their unmistakable flavor.

Prep Time30

Cook Time10

Canning Time10

Total Time50

Course: Jam

Cuisine: American

Keyword: red currant recipes

Servings: servings (4 half pint jars)

Equipment

Water Bath Canner
Canning Jars, Lids and Bands
Large Stainless Steel Saucepan
Fine Mesh Sieve or Food Mill
Potato Masher
Jar lifter
Canning Funnel

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

This is an old fashioned jam made without added pectin. Red currants are naturally very high in pectin and acidity, so no lemon juice or commercial pectin is needed.

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