This strawberry redcurrant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream. Also, its diabetic friendly jam!
This strawberry red currant jam was written up a while back but is being updated in this post.
Last week I had an experience, I took my youngest for their last day of nursery. Now kids have their ‘last day’ of school all the time, but for me, this last day meant a bit more. When we adopted our kids, it was not easy. Having hyperactive toddlers moving in with no off switch is exhausting and stressful. This nursery can quite literally lay claims to saving our family. Plus, they were amazing day in and day out. So when it was Thing 2’s final day, we wanted to show them how much they meant to us, and nothing is so English as afternoon tea with biscuits and jam. So I thought back to this deceptively simple strawberry red currant jam recipe
Jam, get a good one and it is a beauty. That right combo of fruit sweetness to tartness. I’m not a lover of sweet jams, particularly those that you get in the stores. I like my jams like I like my chutneys, tart. If you’ve ever made jam at home before, you know that all jam consists of is fruit and sugar. This fresh strawberry red currant jam is lovely tangy and runny jam, which is equally good on scones, oatcakes or ice cream.
Here in the UK, we have no shortage of varieties of jam on the shelves. Many are pretty good if you pay a good price. The cheap stuff is high in sugar and tastes poor. But it’s baffled me why we pay so much for good jam when it is so easy to make at home. I originally made this jam when my mother was visiting, and she wanted a British classic of scone with jam. As she is diabetic, the jam purposely has lower sugar content. Luckily, she too enjoyed a tart jam rather than sweet.
The lower sugar content means two things. First, this jam is better for those with diabetes. Now, there is still sugar so you still need to watch your sugars and don’t go crazy. However, it is much better than anything you will get in the shop. Second, the jam will have a runnier consistency.
Making strawberry redcurrant jam
First prep the fruit, I’m using strawberries(300g) and red currants (150g) and a lower quantity of sugar (125g). Most jams call for a 1-to-1 ratio, where the sugar equals the fruit in weight. This jam will be runny, and that’s a good thing. Toss in some lemon juice (peel too maybe) and bring to a boil for about 10min. Put in sterilized containers and leave to cool/set. Then enjoy, it will last about a week or less but will be worth it. Plus, for the diabetic in the family, the lower sugar content means it is a bit nicer for them.
The tools you need
For this Strawberry Redcurrant Jam you only need a few key tools. You can read more about this in our ‘Set up your kitchen’ post.
From the basics
- A heavy-bottomed pot.
- A Good bowl
- A Ladle
From the Extra Bits
- Glass mason jars – you need about 3-4 200ml jars with lids for sterilising
- A funnel for helping to pour the jam
Tips for making
Fresh or frozen fruit
Now you can use frozen fruit, and I love keeping a good stock of fruit in my freezer! However, for amazing flavour get the berries fresh. I’ve made this with some freshly picked strawberries from a U-Pick, and the flavour was incredible.
Sterilising your jam jars
If you want to store your jam, you will need to sterilise the jars. You can learn more about that process here!
IF YOU LIKE THIS, TRY THESE
- Plum Jam – from Total Feasts!
- Strawberry Rhubarb Chia Jam – from My Sweet Mess
- 3 Easy Jam Recipes – Cooking in my Genes
- Vegan Victoria Sponge recipes – from Domestic Gothess
PAIRINGS
Drinks
The perfect drink to have with strawberry red currant jam, well this is based on the premise you will likely be having the jam on scones. In that case drink tea, obviously! I would suggest Twinings English Breakfast with a bit of milk. You could have coffee, but why.
Music playlist
This calls for good’ol classical music, and as this is an English dish let the composer be English. Delius Piano Concerto in C is a good choice to have playing in the background.
Strawberry Red Currant Jam
Ingredients
- 300 g fresh strawberries tops off and washed
- 150 g fresh red currants washed
- 125 g granulated sugar
- 1 lemon juiced
Instructions
- Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
- After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week. Use on scones!
Can you believe I have never tasted fresh red currants!! I am gonna hunt for it now. This looks amazing!!
Love your blend of fruits, Matt. Homemade jams are the best!
I agree!
I like it that you have not used too much sugar as well as the mix of strawberries and red currants. #FiestaFriday
Thanks Ahila, I’m developing less and less of a sweet tooth and like my jams tart!
Only last year I realized how easy it is to make jams at home! Since then, I rarely buy it at the store. My son loves his butter and jam sandwich, so make the jam at home. He loves both mixed berries and strawberry jam. I love your runny version. Also, your method is even quicker than mine. Thanks for bringing it to FF!
I use to make a lot of strawberry jam but never with currants – sounds delicious. Homemade is always the best!
I hardly see red currants here which is a shame as I really like them and this jam sounds delicious – if I see them I may have to try it!
I am not fond of things too sweet and make my jams with less sugar. I have never paired strawberries with re currants but it sounds great 🙂
I’m with you on the tart side for jams and the diabetic aspect is awesome for my better half. Now about that scone. Looks killer and would love your recipe on that one too! Will have to take a look around your site. Thanks Matt.
Thanks Kevin, I will try to remember what I did to make the scones for ya!
I like the idea of this. Yum!
Ooh! Looks great! The scone or biscuits (?) in the photo look amazing as well! Does there happen to be a recipe for them on the site?
Umm, good point. I don’t think I ever put them on. I’ll have to do so!
It is extremely rare that you can find any kind of currents (and gooseberries) in Canada; I’ve only got my hands on them once or twice, on a berry farm. That’s sad! These berries are beautiful and delicious (Not to mention all this natural pectin!) Love how you combined them with strawberry; sounds perfect and looks fantastic!
I know Ben, I never had red currents until I moved to the UK. At least in NS we are blessed with beautiful blueberries. I hope since moving there you have picked a fair few!
I love that flavor combination of strawberries for the sweet and currants for the tart! And those photos of the jam dripping off the biscuits (scones) look amazing! Glad you updated this one, Matt. It’s definitely a keeper of a recipe!
Thanks, David, it is definitely a recipe we keep making here!
I love strawberry jam, but haven’t tried with red currant. It sounds more amazing!! Thanks for sharing at Fiesta Friday party!
Thanks, Jhuls, you should give it a go!
This is my kind of jam! Like you, I like jams that are not too sweet, a bit tart and runny. This is absolutely delightful, what a color and texture! Plus, on scones it would be my favorite thing!
Thank you! I have to say it is delightful!
Wow – Red currants !! Pinning & Sharing this on facebook.
Nice to be with Fiesta Friday event this week!
Do check out how to make Ghee at home recipe and video.
Second, some interesting facts about “Green Pepper” Bumps, some have 3 and some have 4. What is the significance and do both peppers taste same?
Also, I am co-hosting this week’s FIESTA FRIDAY #287 and will be visiting and commenting on your posts as the official Fiesta Friday representative and features selector.
Look forward to a fun party!
Rita
Thanks you Rita!
Thank you Rita!
I love red currents, but I’ve never had them with strawberries. Sounds like a beautiful jam! I’d be honored if you’d share your recipes at our blog party – What’s for Dinner.
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-212/
Thanks Helen, I’ll check it out!
I absolutely 100% agree with you here Matt as to why we pay so much for good jam when it’s easy to make at home? As you’ve proved here with this delicious strawberry red currant jam! My gran, my mum and now my brother all make home made jam here in Scotland with the abundant fruits we get in summer. I get plenty from them. So that’s my excuse! 🙂
Well, that is probably the smartest way to make jam, outsource it to the family! Plus you really can’t go wrong with jam from your mom or gran!
This looks beyond delicious! The jam has such a thick texture that I really love and less sugar is always better :-)) Wish I could grab that scone right out of the screen!
Thanks Angie, they didn’t last long!
Homemade jam is seriously the best and this looks so delicious! The colour is so pretty and vibrant too! Would love a big smearing of this on some buttered toast – talk about a real treat 🙂
YES!! Jam on hot buttered toast is amazing in the morning, isn’t it!
This is the prettiest jam ever!!!! But, that definitely wouldn’t stop me from devouring it all! Unfortunately, we dont have currants around here… so I’m going to have to let my eyes do all the feasting. Beautiful photos!!!
We have three red currant bushes which produce so many currants we haven’t been able to use them all. I just learned they are high in natural pectin so will be picking them all and freezing for use in my jams. My question is; can your jam be preserved in a hot water bath for long term storage? Is the sugar there for preserving or flavour? (PS I live in southern Ontario and didn’t know about a shortage of red currant bushes. Maybe I could develop a side hustle. LOL)
Hi there, I’ve not tried to preserve in a hot water bath, but in theory they should be. The sugar is used to help with both flavour and helping it slightly set. You could leave out if you wanted and replace with Chia seeds to reduce the sugar completely. Good luck with your side hustle!!! 😉
This sounds amazing! When I was a kid my Scottish Aunt Annie used to make a red currant jam that was to die for on the soft fry pan scones my granny made. How I wish I could find fresh currants and try your recipe.