Strawberries, strawberries everywhere just now and gorgeous redcurrants too. This strawberry and redcurrant jam brings both of these gorgeous red goodies together in a jam that is just perfect for toast, scones or spreading inside a simple Victoria sponge cake.
Like all good jams and jellies there are very few ingredients in this recipe. In fact there are only four really, strawberries, redcurrants, lemon juice and sugar. So come on that is really not too many ingredients to handle.
Redcurrants are like rubies, bright glowing red jewels that stand out so much more than their less sweet cousin the blackcurrant and I love it when they appear in the garden. Unfortunately the birds are attracted to them too, so it’s a race to see who gets in there first.
Making jam is totally simple and I have put all information on my for you. The only other crucial information you will need is how to sterilise jars and I’ve got that covered for you too.
This recipe is actually from my book Simply Scottish Cakes & Bakes, go on take a look at it if you fancy a bit of baking Scottish style.
So even if you have never made any sort of jam before have a go at my strawberry and redcurrant jam, I’m sure you’ll love it as much as I do.
- 750g/1lb 10oz strawberries
- 750g/1lb 10oz redcurrants
- 1.5kilo/3lb 5oz sugar
- Juice of 1 lemon
- Wash all fruit and hull the strawberries cutting any large ones in half
- Put all ingredients into a preserving pan and heat gently till the sugar is fully dissolved
- Raise temperature and bring to the boil for 20 mins until it reaches setting point
- Allow to cool for a few minutes before ladling into sterilised jars so the fruit remains in suspension
- Makes approx 8 small jars from 1.5 litres of jam