Raspberry Currant Jam
Capture the vibrant flavors of summer with this homemade Raspberry Currant Jam, a perfect blend of sweet raspberries and tangy red currants. Bursting with bright berry freshness, this easy small-batch jam recipe requires just five simple ingredients—ideal for toast, pastries, or as a decadent swirl in yogurt. With a quick prep time of 15 minutes, the jam is simmered to perfection in half an hour, achieving a luscious texture you can customize to be chunky or smooth. The touch of zesty lemon juice enhances the natural tartness, while a foolproof plate-chill test ensures the perfect set every time. Whether you store it in the fridge for immediate use or process it for long-term enjoyment, this stunning ruby-colored preserve will elevate your pantry staples like never before!
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Recipe Information
Ingredients
- 500 grams Raspberries
- 300 grams Red currants
- 400 grams Granulated sugar
- 2 tablespoons Lemon juice
- 50 milliliters Water
Instructions
Rinse the raspberries and red currants thoroughly under cold water. Remove any stems or leaves from the red currants.
In a large heavy-bottomed saucepan, combine the raspberries, red currants, and water. Place the pan over medium heat and cook for 5-7 minutes, stirring occasionally, until the fruit begins to soften and release juices.
Using a potato masher or the back of a spoon, gently mash the fruit to your desired consistency. For a smoother texture, you can also use an immersion blender.
Stir in the granulated sugar and lemon juice. Increase the heat to medium-high and bring the mixture to a steady boil while stirring constantly to prevent burning.
Once boiling, reduce the heat to medium and let the jam simmer for 20-25 minutes. Stir frequently and use a spoon to skim off any foam that forms on the surface.
To test the jam’s consistency, place a small plate in the freezer for a few minutes. Drop a small amount of jam onto the chilled plate and let it sit for 30 seconds. If it thickens and wrinkles when pushed with your finger, the jam is ready. If not, cook for a few more minutes and test again.
Once the desired consistency is reached, remove the pot from heat and let the jam cool for 5 minutes, stirring occasionally.
Carefully ladle the hot jam into sterilized glass jars, leaving about 1/4 inch of headspace. Seal tightly with lids and let the jars cool completely at room temperature.
Store the jam in the refrigerator for up to 3 weeks or process the jars in a water bath for long-term storage, following proper canning guidelines.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.9 g | 5% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 503.0 g | 183% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 445.1 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
