Low Sugar Black Raspberry Currant Jam Recipe and How to Juice Red Currants

It is so fun to go out and grab a variety of berries and combine them to make delicious jams! My neighbor has black and red currants in his yard, so we made Black Raspberry Currant Jam! You can use different berry combinations and get creative with the flavors. Check out these 12 Easy Jam & Jelly Recipes if you need more recipes!

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What You’ll Need:

• Waterbath Canner– Mine is similar to this one! There are also bundles where you can get your canner and the tools together and save a little bit. If you don’t have a canner or don’t want to can your jam, you can freeze it!
• Canning Tools: I have a set similar to this one. These tools make canning so much easier.
• Food Mill or Cheesecloth – There are different food mills to choose from. I have one like this now that I love to use for tomato sauce and applesauce too.
• 2 2/3 cups Black Raspberries – mmmm these are my favorite kind of raspberries but I know sometimes they are difficult to find. You can use whatever raspberries you have access to.
• 1 1/2 cups Red Currants – I like red currants much more than black. To me, the black currants taste really bitter but the red have more flavor and less bitterness.
• 1 cup Sugar– I use organic & raw when possible!
• 1/4 cup lemon juice
• 3 Tbsp low sugar ball pectin or 1 box sure jell pectin

How to Juice Currants

Rinse the red currants and black raspberries. Remove the stems, leaves, and any other debris. Place the currants in a saucepan and heat over medium-low heat. They will start to pop and release the juices. Gently crush them with a potato masher or spoon.

Strain the mixture through a fine sieve, cheesecloth, or food mill to extract the juice. You’ll need about 1 1/2 cups of juice. I used a rotary food mill like this one when I did this recipe but have since gotten this food mill and it works better for more things, I love it! Use what you have or even a cheesecloth.

Step-By-Step Instructions for Black Raspberry Currant Jam

In a large saucepan, combine the black raspberries, red currant juice, pectin, and lemon juice. Heat on medium heat until the pectin is dissolved and the ingredients are combined. Turn the heat to high and bring the mixture to a rolling boil, stirring constantly. The rolling boil should not be able to be stirred down. Add sugar and return the mixture to a rolling boil. Boil while stirring constantly for 1 minute. Take off the heat.

Prepare your canner by adding water and heating over medium-high heat so the water starts getting warm. Ladle the jam into 1/2 pint jars using the funnel and wipe the rims with a clean cloth, leaving 1/4 inch headspace. Put the lid in the center of the jar. Put the ring on and make it fingertip-tight.

Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off, let the raspberry currant jam sit for 5 minutes with the lid off.

Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pulling the lids. Lids should not come off or pop up and down. If the jars are sealed, store them for later use. If they came off, store the jam in the refrigerator and use it within 3 weeks.

FAQs About Black Raspberry Currant Jam & Canning

Black Raspberry Currant Jam

This Black Raspberry and Red Currant Jam is a sweet and tangy treat that combines the rich flavor of black raspberries with the tartness of red currants. Perfect for spreading on toast, adding to desserts, or giving as a homemade gift, this jam captures the best of summer's fruit bounty. With vibrant color and a deliciously unique taste, it’s an easy way to preserve seasonal fruits and enjoy them all year long.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Canning Time 10 minutes mins

Servings 5 pints

Equipment

• water bath canner
• Canning Tools
• 4 1/2 Pint Jars, Rings, Lids
• Food Mill or Cheesecloth

Ingredients

  

• 2 2/3 cups black raspberries
• 1 1/2 cups red currants for 2/3 cups juice
• 1 cup sugar
• 1/4 cup lemon juice
• 3 tbsp low sugar pectin or one box

Instructions

 

• Rinse the red currants and black raspberries. Remove stems leaves, and any other debris.
• Place the currants in a saucepan and heat over medium-low heat. They will start to pop and release the juices. Gently crush them with a potato masher or spoon.
• Strain the mixture through a fine sieve, cheesecloth, or food mill to extract the juice. You’ll need about 1 1/2 cups of juice.
• In a large saucepan combine the black raspberries, red currant juice, pectin, and lemon juice.
• Heat on medium heat until the pectin is dissolved and ingredients are combined. Turn the heat to high and bring the mixture to a rolling boil stirring constantly. The rolling boil should not be able to be stirred down.
• Add sugar and return the mixture to a rolling boil. Boil while stirring constantly for 1 minute. Take off the heat.
• Prepare your canner by adding water and heating over medium-high heat.
• Ladle the jam into hot jars leaving 1/4 inch of head space. Wipe the rims and put the lid in the center of the jar. Put the ring on and make it fingertip-tight.
• Place the jars in your water bath canner and cover with 1-2 inches of water. Put the lid on the canner and bring the water to a boil. Boil for 10 minutes. Once the timer goes off let the jars sit for 5 minutes with the lid off.
• Remove the jars and allow to cool for 24 hours without being disturbed. Check the seals by removing the rings and gently pull the lids. Lids should not come off or pop up and down. If the jars are sealed store them for later use. If they came off, store the jam in the refrigerator and use within 3 weeks.