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.
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.