Raspberry and blackcurrant jam

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   How to make raspberry and blackcurrant jam? Prepare the necessary ingredients. You can take a little more raspberries or, on the contrary, currants; the proportions of the berries may be different, depending on your preferences and the availability of one or another berry.

2. STEP 2

   

   Free the currants from branches and leaves, rinse under running water and dry on a paper towel. You don’t have to wash the raspberries, especially if they come from your own dacha, so as not to lose their shape. I have raspberries bought at the market, I carefully washed them in a bowl of cold water and dried them.

3. STEP 3

   

   Sprinkle dry, clean berries with sugar, dividing the total amount of sugar into two parts. Leave the berries for a while to release their juice.

4. STEP 4

   

   Stir the berries periodically with a silicone spatula or spoon. It is advisable to do this very carefully so that the berries do not lose their shape.

5. STEP 5

   

   When the berries release juice well (it took me 5-6 hours), you can start making the jam. The jam is prepared very quickly, so first sterilize the jars in any way convenient for you and boil the lids.

6. STEP 6

   

   Place the currants along with the juice in a suitable container and place on low heat. If you plan to make a lot of jam, an enamel basin or a wide saucepan with low sides will work well. I have enough berries for one jar, so I took an enamel ladle. When the mixture boils, continue to cook it over moderate heat for 5 minutes, periodically skimming off the foam. It is important that the jam does not boil during cooking; there is no need to stir it either.

7. STEP 7

   

   Next, add the raspberries along with the juice released from them. Do not stir. Let it boil. After boiling, cook over moderate heat for no more than 5 minutes.

8. STEP 8

   

   There is no need to boil the jam until thick. Place the boiling jam in the prepared jar, screw or roll up the lid well. Turn over and cover with a blanket. Leave it until it cools completely, and then put it in a cool place for storage.

9. STEP 9

   

   From the specified amount of ingredients I got one 350 ml jar of jam and still had a little left for pancakes, toast and tea. Happy preparations!

Comments on the recipe

Yulia Morozova

05.12.2023

4.6

This will be delicious, thanks for the idea! I usually cover the raspberries with sugar and without cooking.

Natalia M

05.12.2023

4.8

In the evening we bought raspberries and had to urgently do something with them, because I didn’t want to make jam at night. On the site I found an interesting version of raspberry and blackcurrant jam. My currants are actually red and I had them frozen. To prevent the raspberries from disappearing overnight, I covered them with sugar and left them in the refrigerator. And in the morning I combined raspberries and red currants in a saucepan, pureed them with a blender and began to cook. It seems to me that it is not necessary to do this separately) After boiling, cook for about 10 minutes over low heat. Despite such fast cooking, the jam turned out to be even a little thick) I think this is thanks to the currants, which contain a lot of pectin. And the currants balanced the taste of the preparation, because raspberries are very sweet. Delicious jam! Someday I’ll try to make this jam with blackcurrants, I think it’s delicious too.