Red and Blackcurrant Jam
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Cook time: 
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Yields about 700ml of jam.
  • 200g (or 2 cups) blackcurrants, stemmed and rinsed
  • 300g (or 2½ cups) red currants, stemmed and rinsed
  • 150ml (or ½ cup + 2 tablespoons) water
  • 420g (or 2 cups + 5 teaspoons) granulated sugar
  • juice of ½ lemon
  1. Place a small plate in the freezer. You'll use this later to test the jam's set with. Sterilize two jam jars and screw tops by placing them in a large pan filled with slightly warm water. Cover with a lid and bring to the boil. Leave to boil for ten minutes (in the meantime, you can cook the jam), then turn the heat off and leave the jars and lids in the hot water until use.
  2. TIP: for detailed instructions check out 'Sterilizing Glass Jars and Bottles' under Basics and Tips.
  3. Combine the fruit and water in a large pan. Cook the fruit, stirring occasionally, until the fruit has softened and can easily be squashed with a spoon against the side of the pan, about 5 minutes.
  4. Pass the contents of the pan through a food mill. Discard the seeds that are left behind. You should now have about 490g of puree (you may need to weigh it to make sure). Add the sugar and the lemon juice and heat the puree over low heat, stirring constantly until the sugar has completely dissolved and the mixture has come to a rolling boil. Leave to boil for 8 minutes. Turn off the heat.
  5. Take the plate out of the freezer and spoon a small amount of the jam on top of it. Place it back in the freezer for about a minute, take the plate out and push your finger through the jam. If the jam has reached setting point, it will wrinkle when you push your finger through it. If it doesn’t, bring the jam back to the boil and boil for another 2 minutes, then repeat the setting test.
  6. Take the sterilized jars and lids out of the hot water and fill them all the way up to the rim with the hot jam. Wipe the rims clean with a clean, damp cloth and screw on the tops (be careful, the jars and lids are hot) and leave the jars to cool upside down.
  7. Can be stored in a cool, dark place for up to a year. If you don’t have enough jam to completely fill a jar, store it in the fridge and enjoy over the next couple of weeks.
Recipe by The Tough Cookie at