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Raspberry and Currant Jam


Rate this recipe 4/5 (13 Votes)


  • For 3 jars of jelly:
  • 1 lb raspberries
  • 1 lb. currants
  • 2 2/3 cups sugar


Level of difficulty Easy
Cost Budget Friendly


Step 1

Clean, pat dry and transfer the fruit to a pot. Boil until small bubbles appear.

Step 2

Transfer to a very fine mesh strainer to extract the juice. Squeezing fruit over a large bowl.

Step 3

Measure and pour the juice into the pot. Add sugar (the amount of sugar must be equal to the amount of juice).

Step 4

Macerate for twelve hours or overnight. Once the waiting time has elapsed, cook over low heat until jelly solidifies (after about thirty minutes).

Step 5

Fill jars with a ladle. Reseal and return the pots until they are well cooled.


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