Raspberry and Black Currant Jam

Name: Raspberry and Black Currant Jam
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 1 servings
Ingredients: 1 stik. Black currant

Delicious, fragrant, and vibrant - summer in every spoon! Raspberry and black currant jam has a gentle tartness without cloying sweetness. The berries are cooked briefly to preserve their color and shape. In winter, this jam makes a perfect topping for pancakes, fritters, or casseroles.

4.5

(21)

Updated : 01 August, 2025

Easy

More than 1 hour.

Ingredients

1 cup

Black currant

1 cup

Raspberry

1 cup

Sugar

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

You can slightly adjust the ratio - more raspberries or more currants, depending on your taste or what's available.

Step 2

Remove stems and leaves from the currants, rinse under running water, and dry on a paper towel. If your raspberries are from your garden, you may skip washing to preserve their shape. Mine were market-bought, so I gently rinsed them in a bowl of cold water and let them dry.

Step 3

Sprinkle dry, clean berries with sugar, dividing the total sugar amount into two parts. Let the berries sit so they release their juice.

Step 4

Stir the berries occasionally using a silicone spatula or spoon. Do this gently to keep the berries whole.

Step 5

Once the berries have released enough juice (this took me 5-6 hours), you can begin cooking the jam. Since the jam cooks quickly, sterilize jars and boil the lids in advance.

Step 6

Place the currants along with their juice into a suitable pan and set over low heat. If making a large batch, use an enamel basin or wide pot with low sides. I only had enough berries for one jar, so I used an enamel saucepan. When it comes to a boil, cook on medium heat for 5 minutes, skimming off the foam occasionally. The jam should not boil vigorously, and you shouldn’t stir it.

Step 7

Now add the raspberries with their juice. Do not stir. Let the mixture come to a gentle boil, then cook on medium heat for no more than 5 minutes.

Step 8

You don’t need to cook the jam until thick. Once it’s done, pour the hot jam into a sterilized jar, seal tightly, flip upside down, and wrap in a towel. Let it cool completely, then store in a cool place.

Step 9

From the listed ingredients, I got one 350 ml jar of jam and a little extra for pancakes, toast, or tea.

Step 10

Happy preserving!