Blackcurrant and Raspberry Jam

September 2013

I don’t know why I don’t see this combination more often since it really is delicious.  In my experience, a pound of fruit makes roughly 2 jars of jelly at the end of the process.


1 pound of Blackcurrants
1 pound of Raspberries
2 pounds of white sugar

You will also need clean jars


  1. Pick over and wash the blackcurrants and raspberries making sure they are clean and bug free then place them in a large heavy based pan. A jam pan is ideal but if not just a nice big saucepan will do.
  2. Add a tablespoon of water to the pan and simmer the berries gently until they are tender and beginning to burst.
  3. Add the sugar stirring continuously until all the sugar is dissolved.
  4. Place your clean jars and their lids into a 100 degree oven to sterilise.
  5. While your jam is cooking it may produce a foamy scum which will rise to the top. Skim this off with a large metal spoon.
  6. Simmer until setting point is reached. My preferred method of determining this is to drop a small amount of jam on a plate and push it with a fingernail. If it has reached setting point the surface will wrinkle.
  7. When setting point is reached, use a ladle your jam into your clean hot jars. Place the lids on and screw them on tightly using a tea towel to avoid burning your fingers.
  8. Leave your jam to cool at room temperature; if you’re using jars with “safety buttons” you should notice that when the jelly is cool the buttons will have been pulled down by the vacuum you have formed by putting the lids on the hot jars. Your jam should last at least 6 months but will probably last much longer.  

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