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Strawberry Redcurrant Jam

A beautiful Strawberry Redcurrant Jam, for those that don't like the strawberry jam too sweet the redcurrants add extra vibrancy and tartness.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Condiment
Cuisine: British
Servings: 80 servings
Calories: 31kcal


  • 1 kg strawberries
  • 500 g Redcurrants stalks removed
  • 1400 g jam sugar
  • Juice of 1 lemon


  • Remove the stalks from the redcurrants and then place them in a large preserving pan along with the strawberries and heat gently, bringing to a light boil.
  • When the fruit is boiling then stir in the sugar.
  • Once the sugar has dissolved then add the lemon juice.
  • Bring to a rolling boil, making sure to stir the bottom of the pan frequently so the fruit doesn’t stick.
  • Once the jam reaches 104°C or passes the saucer wrinkle test* then decant into sterilised jars*.


*The saucer wrinkle test basically requires you to put about 5 saucers in your freezer when you begin making your jam. Once you think the jam might be ready then you can double check by removing a saucer from the freezer, dropping a teaspoon of jam on it then placing the saucer in the fridge. After about 30 seconds remove the saucer and push the jam with your finger. If it wrinkles up it’s ready, if it just pools back into the space your finger has left then it needs more bubbling time. Boil it another couple of minutes then turn off the heat and then test again with another saucer.
*To sterilise the jars place the very clean jars you would like to use in an oven pre-heated to 140°C for 20 minutes. Sterilise the lids by dropping them into a saucepan of boiling water for 10 minutes with a splash of vinegar. I don’t sterilise my lids in the oven as they tend to ruin.
Yield 10 200ml jars


Calories: 31kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 48mg | Fiber: 1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 9.9mg | Calcium: 6mg | Iron: 0.2mg