The red jewels of summer, this delightful super easy strawberry and redcurrant jam recipe brings them together beautifully. It’s a light, fruity little number, just a wee bit different from your standard strawberry jam.
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.
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. This jam just had to be photographed in a wine glass, it looked so much like a good red wine I just couldn’t resist.
Ingredients for strawberry and redcurrant jam
Like all good jams and jellies there are very few ingredients in this recipe. As long as those ingredients are of the best quality you can find you can’t really go wrong. 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.
Note there is NO PECTIN in this strawberry and redcurrant jam recipe. There is enough pectin in there already and the lemon juice helps the jam to set without adding anything else.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make strawberry and redcurrant jam
Making jam is totally simple. In fact the most difficult part of this super easy strawberry and redcurrant jam recipe will be picking the redcurrants off their stems. Honestly, this is the fiddliest bit in the whole recipe for this jam.
Hull the strawberries and chop them up a bit. Then just boil them up with the sugar and lemon juice till you reach that magical setting point.
French style jam making
For added flavour to your jam making you can steep the fruit in the sugar overnight (or even for 6 hours) this helps the sugar to dissolve and it also means that the sugar helps to release the juices from the fruit.
All this means that with the sugar already dissolved you can heat the jam up quicker and reach that 105C setting point quicker and thus keeping more flavour in your strawberry and red currant jam.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How long does this keep?
Your strawberry and red currant jam will keep for up to a year in a cool cupboard. once opened store your jam in the fridge and use it up within a month. There is no need to can this recipe.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
Serve this strawberry and redcurrant jam with toast or scones. As a filling for a Victoria sponge cake or Swiss Roll.
You can also thin the jam down with a little water to turn it into a delicious dessert topping for a simple vanilla ice-cream.
This recipe for strawberry and redcurrant jam 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.
Looking for more strawberry recipes to make the most of the summer? Then check these out;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
super easy strawberry and redcurrant jam
- 750 g strawberries
- 750 g redcurrants
- 1.5 kg sugar
- 1 lemon juice
- 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
Your jam will keep for up to a year in a cool cupboard. Once opened store in the fridge for up to a month.