Strawberry and Redcurrant Jam

A beautiful Strawberry Redcurrant Jam, for those that don't like their strawberry jam too sweet the redcurrants add extra vibrancy and tartness.

Prep Time30

Cook Time30

Total Time1

Course: Condiment

Cuisine: British

Servings: servings

Calories: 75kcal

Author: Georgina Hartley

Ingredients

1 kg strawberries
500 g redcurrants
1400 g white granulated sugar
1 lemon juiced

Metric - US Customary

Instructions

Place clean white saucers in your freezer ready to complete the saucer ‘wrinkle’ setting test when the time comes.
Remove the stalks from the redcurrants and chop the strawberries into equal pieces
Place the fruit in a large preserving pan (or maslin pan) along with the strawberries and place the pan on a low heat and heat gently, until the fruit softens and starts to release their juices.
Juice the lemon which should provide between 30-35g juice. Stir the sugar and the lemon juice into the pan and slowly bring the mixture up to a gentle boil. Stir occasionally to ensure the jam isn’t sticking to the bottom of the pan.
Once the sugar has fully dissolved then turn the heat up and bring to a rolling boil for 10 minutes. Increase the frequency of the stirring as the jam thickens.
After 10 minutes, or once the jam reaches 104.5-105°C then you can check the setting point of your jam using the saucer ‘wrinkle’ test*.
Once your jam has set then decant into sterilised jars.

Notes

This recipe produces about 8 x 190ml jars of jam.

For advice on what equipment you need for making this jam then visit my Essential Jam Making Equipment Guide for tips.

Strawberry pieces. I cut my strawberries mainly into thirds, chopping off the bottom then halving the top. This is because I think it gives well diced pieces. The most important thing is that the strawberry pieces are of equal size. So the smaller strawberries you may only need to halve and the larger ones may require dicing down a little more.

Fresh or frozen fruit? You can use either and you don't need to thaw frozen fruit before starting the recipe.

*Saucer wrinkle test requires you to put several clean saucers into your freezer when you begin making your jam. After the jam has been at a rolling boil for ten minutes then you can check the setting point. Remove a saucer from the freezer, drop a teaspoon of jam onto it then wait for 60 seconds. Push the jam along the saucer with your fingertip. If it wrinkles up and creates a clear jam path it’s ready, if the jam just pools back into the space your finger has left then it needs further cooking.

Turn the jam off whilst you are testing the setting point then if it's not ready turn it back on and boil for another couple of minutes before testing again with another saucer.

Sterilising jars. 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.

Storing. Store the jam in a cool dark place for up to 6 months. Once the jam has been opened then it should be stored in the fridge for up to 1 month.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 tablespoon of jam.

Nutrition