… Today I whipped up a batch of red currant - raspberry jam which is picky-picky husbands all time favorite. Hi, thanks so much for your time and help. It’s a little bit more of a faff, but I think you can see in the picture below that there are less seeds though still masses of flavour. I knew I could use them up this way. Since I want to keep the seeds in my jam, I hand stem the red currants. It can be made in one go and there is no problem for it to set as redcurrants are rich in pectin. Leave for about an hour or until juice no longer drips from the bag. I always use the quantities below 1kg of Sugar to 1kg of Fruit...or you can use normal sugar, especially if your just using Stawberries as they contain lots of pectin. If you are transferring the jam when it is warm, I suggest working on top of old newspaper. Rinse the berries, remove stalks, bring to boil. Finally, you ask about the issue of boiling. The only problem with this recipe is it takes so much fruit to make even a small pot of jam. I used a recipe from elsewhere which used a 1.76 ratio of sugar. Pour into warm, sterile jars and seal immediately. I used to have a bit of a problem with jam. A beautiful Strawberry Redcurrant Jam, for those that don’t like the strawberry jam too sweet the redcurrants add extra vibrancy and tartness. That method is much easier, especially for larger quantities of red currants. She has written over 15 cookery books, in addition to writing for several major magazines. So do use a large pan and make sure you stir the jam frequently to help stop it forming a skin which will cause boiling over. Have a glut of redcurrants? raspberry and redcurrant. Thanks so much for sharing with #CookOnceEatTwice. Your email address will not be published. In fact the most difficult part of this super easy strawberry and redcurrant jam recipe will be picking the redcurrants off their stems. My quantity of sugar to fruit for this recipe is based on a classic jam which will have good keeping qualities (at least a year). Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. Jam always seems to intensify the flavour of strawberries in a way that just doesn’t happen with raspberries. If you prefer a seeded jam, simply omit sieving the fruit 40 mins . I am sure you many of you already know that I have been busy making preserves from the fruit on my allotment. A Loganberry is an edible dull-red soft fruit, considered to be a hybrid of a raspberry and an American dewberry. The 3 full sized maggots were definitely better out than in! Blackcurrant jam has a delicious acidity that cuts through the sweetness. Considerably more. I probably shouldn’t be allowed in a kitchen on my own, lol. It worked really well with the currants. First is it can become harder to get a set ( as you have found) and sometimes you will either need to add pectin or increase boiling time. How to make strawberry and redcurrant jam. Thanks again for your help & patience. https://thetoughcookie.com/2013/09/18/red-and-blackcurrant-jam Required fields are marked *. I’m hoping that you, or anyone, please, can come up with a suggestion to rescue my poor fruit. I would pucker up my nose and screw up my face as if it were poisoning me. Related products. Add the sugar slowly, stirring to ensure that all the sugar dissolves. I like raspberry jam but have always found it slightly lacking in the flavour stakes, it tastes great but it not as good as blackcurrant or strawberry jam. I'm sure there will be a few holiday posts still, but at least I'm now able to cook in my own kitchen again. High in pectin, they're a great ingredient for jams and jellies. Add to basket. Suffice to say I no longer do that. Our opening hours are Monday – Saturday 9.00am – 6.00pm Sundays – Closed We get so many berries from the bush that I freeze them & make this jelly all year round. Wider pans will help. 500g of raspberries. Cook the berries and the lemon juice and water over a low heat until the berries form a soft slush. What I would like to know, please, is if you lowered your sugar when you removed the skins and pips as you don’t say. SKU 512457. Preserving pans tend to slope outwards slightly rather than have straight sides to help increase the surface area which helps prevent this and allow the jam to reach setting point quicker but any large deep pan will do. Ingredients. (Btw, yesterday’s jam hasn’t set). First prep the fruit, I’m using strawberries(300g) and red currants (150g) and a lower quantity of sugar (125g). The slightly tart redcurrants compliment sweet juicy raspberries perfectly in this raspberry and redcurrant jam, giving the jam just the right amount of acidity to really make the flavours zing. If you are canning the jam, prepare the jars and set a saucer in the freezer for testing the gel. If they are not too salt the sugar in the jam may mask the flavour but its a risk and you might end up wasting the sugar too. I decided to salt wash my fruit before starting. 680g of redcurrants. RED CURRANT JAM. Redcurrant & Loganberry Jam. This redcurrant and raspberry jam is easier to make than the pear and lemon jam also sold at Abundance Fruit Day 2013. I just managed to buy a 5kg bag instead of a 1kg bag. 1350g sugar 1/2 Bottle of Certo. Redcurrant & Loganberry Jam £3.50Price A full flavoured jam made with homegrown fruit. (Currants 900gms, sugar 510gms). 1 1/2 lb / 750 grams of redcurrants. Please do be careful when the jam is hot. 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