Raspberry Currant Jam
In this homemade low sugar raspberry and currant jam, the sweet and tart flavors of the berries unite to create an irresistible fusion of taste.
Equipment
- 8 Jelly Canning Jars with lids and rings
Ingredients
- 7 cups raspberries
- 3 cups red currants
- 4 cups sugar
- ¼ teaspoon butter optional
- 1 package powder pectin
Instructions
- Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
- Measure out sugar. Remove 1/4 cup of sugar and combine the 1/4 cup with powdered pectin in a small bowl.
- Place the raspberries and currants in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
- Sprinkle and stir in the pectin and 1/4 cup sugar mixture. Cook over high heat until a rolling boil is reached, stirring consistently.
- Once a rolling boil is reached, slowly stir in remaining sugar.
- Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
- Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes, adjusting for altitude (if you are about 1000 feet, add 5 min)
- Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.
Notes
- Make sure you are using powdered pectin rather than liquid pectin. They do not set the same.
- If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions.
- Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator.
- Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
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