Homemade Raspberry and Red Currant Jam Recipe

Raspberry red currant jam blends two summer fruits that complement one another perfectly. Raspberries contribute their familiar sweetness and vivid color, while red currants add natural pectin and a bright tartness that lifts the raspberry flavor. The result is a traditional jam that sets reliably without added commercial pectin or extra lemon juice.

If you’ve struggled to get a good set on raspberry jam without boxed pectin, this method solves that problem. Red currants are naturally high in pectin—gardens and kitchens used them for centuries to help other jams set. A modest amount of currant pulp turns low-pectin raspberries into a jam that gels consistently.

The combination is a classic preserved-foods pairing. The currants supply the pectin and acidity needed for a safe, firm set while the raspberries provide the familiar sweet-tart flavor everyone loves. This approach recreates the short, vigorous cooking used in older jam recipes and yields a bright, flavorful jam with excellent texture.

Notes from My Kitchen

On our homestead we grow plenty of red currants; they’re wonderfully high in natural pectin but can be intensely tart on their own. Raspberries are my favorite jam fruit, but they are low in pectin and can be tricky to gel without added pectin or long cooking that reduces yield. Mixing seeded red currant pulp with crushed raspberries fixes both issues—ample pectin and balanced flavor—while keeping cook time short.

This jam usually reaches the gel stage after a brief, energetic boil of about 10 minutes. The finished spread has a vivid color, pleasing texture, and a bright finish that pairs especially well with creamy or rich foods.

Ingredients

The jam uses seeded red currant pulp combined with crushed raspberries. Currants contribute both natural pectin and tartness; raspberries supply sweetness and classic raspberry flavor. No commercial pectin or additional lemon juice is required.

• Red currant pulp: 2 cups of seeded red currant pulp. Start with about 6 cups of whole fresh red currants, cook briefly with water, then press through a fine sieve or food mill to remove seeds.
• Red raspberries: 2 cups crushed. Use fresh or frozen (thawed). Crush with a potato masher or fork, leaving some texture.
• Sugar: 3 cups granulated sugar.

Plan to buy roughly 1½ quarts of whole red currants (about 6 cups) to yield the 2 cups of pulp the recipe needs.

Step by Step Instructions

Prepare jars, lids, and a water-bath canner before you begin, since the jam cooks quickly.

Prepare the Currant Pulp

Combine 6 cups fresh red currants and 1/2 cup water in a saucepan. Heat over medium-high, crushing and stirring until skins soften, about 5 minutes. Press the cooked currants through a fine sieve or food mill to remove all seeds, leaving roughly 2 cups of smooth pulp.

Prepare the Raspberries

Crush raspberries with a potato masher or fork to break them down but not puree them completely. A few seeds left in the fruit add texture and visual interest; strain them out if you prefer a seedless jam.

Cook the Jam

In a large, deep stainless steel saucepan, combine the currant pulp, crushed raspberries, and sugar. Bring to a hard boil over high heat, stirring constantly to dissolve the sugar. Continue to boil, stirring frequently to prevent sticking, until the mixture thickens—usually about 10 minutes.

Test for Gel

Use the cold plate test: spoon a small amount onto a chilled plate, wait a few seconds, then push it with your finger. If it wrinkles and holds its shape, the jam is ready. If it’s still runny, return to the boil for another minute or two and test again. Skim off any foam before filling jars.

Fill Jars

Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles, adjust headspace if necessary, wipe rims, center the lids, and apply bands fingertip-tight.

Canning Raspberry Red Currant Jam

Refrigerated, this jam will keep for up to three weeks; frozen, it remains good for about six months. For shelf-stable storage, process jars in a boiling water bath.

Place filled jars in a water bath canner so they are covered by at least one inch of water. Process half pints for 10 minutes at sea level, increasing processing time as required by elevation. After processing, turn off the heat, remove the canner lid, let the jars sit in the water for 5 minutes, then transfer to a towel-lined surface to cool undisturbed for 12–24 hours. Check seals before storing; refrigerate any jars that fail to seal.

Serving Ideas

This jam is excellent on toast, biscuits, or English muffins. It also works beautifully stirred into yogurt or oatmeal, or used as a filling for thumbprint cookies. The bright tartness balances rich dairy: try it on cream-cheese–topped bagels, in a grilled cheese with brie, or as a topping for cheesecake. For a simple dessert sauce, warm the jam slightly and thin with a splash of water, then drizzle over vanilla ice cream or pound cake.

Raspberry Red Currant Jam FAQs

Currant Canning Recipes

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Raspberry Red Currant Jam

Sweet raspberries paired with pectin-rich red currants make an old-fashioned jam that sets beautifully without added pectin. The currants bring natural pectin and acidity; raspberries bring bright flavor.

Prep: 30 mins

Cook: 10 mins

Canning Time: 10 mins

Total: 50 mins

Equipment

• Water bath canner
• Canning jars, lids and bands
• Large stainless steel saucepan
• Fine mesh sieve or food mill
• Potato masher
• Jar lifter
• Canning funnel

Ingredients

For the Currant Pulp

• 6 cups fresh red currants
• 1/2 cup water

For the Jam

• 2 cups seeded red currant pulp (prepared from above)
• 2 cups crushed red raspberries (from about 4 cups whole)
• 3 cups granulated sugar

Instructions

• Heat 6 cups red currants with 1/2 cup water in a saucepan over medium-high heat. Crush and stir until skins soften, about 5 minutes. Press through a fine sieve or food mill to remove seeds; you should have about 2 cups of pulp.
• Crush raspberries with a potato masher or fork, leaving some texture.
• In a large, deep saucepan, combine red currant pulp, crushed raspberries, and sugar. Bring to a hard boil over high heat, stirring to dissolve the sugar. Boil hard, stirring frequently, until the mixture thickens, about 10 minutes.
• Remove from heat and test gel using the chilled plate method. If set, skim off foam.
• Ladle hot jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rims, center lids, and apply bands fingertip-tight.
• Place jars in a water bath canner so they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes (adjust for altitude). Turn off the heat, remove the canner lid, wait 5 minutes, then remove jars and cool undisturbed for 12–24 hours.
• Check seals before storing. Properly sealed jars will keep at room temperature for up to 12–18 months; refrigerate any jars that don’t seal.

Notes

This is an old-fashioned jam made without added pectin. Red currants provide both the pectin and acidity needed for a reliable set and safe canning.

Currant Quantity

You’ll need about 6 cups of whole red currants to yield the 2 cups of seeded pulp required—plan on roughly 1½ quarts when buying.

Raspberry Seeds

The recipe leaves a few raspberry seeds for texture. For a seedless result, strain crushed raspberries through a sieve before combining with the currant pulp.

Altitude Adjustments

• 0 to 6,000 feet: 10 minutes processing
• Above 6,000 feet: 15 minutes processing

Nutrition

Calories: 44 kcal, Carbohydrates: 11 g, Protein: 0.2 g, Fat: 0.1 g, Sugar: 10 g (approximate per serving). Nutrition information is automatically calculated and should be used as an estimate.

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