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 I originally made this jam when my mother was visiting, and she wanted a British classic of scone with jam.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
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.
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
- 300 g fresh strawberries tops off and washed
- 150 g fresh red currants washed
- 125 g granulated sugar
- 1 lemon juiced
- 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!