This is the basic recipe I used for the black currant raspberry jam. You can vary the proportions of currants and raspberries to use whatever you have, but I wouldn’t use more than 50% currants. I did NOT seed the currants (too much trouble), and I doubled the amount of sugar. Check often for gell test as currants have a lot of pectin and can set too firm if cooked too long.
i just picked about a 1/2 gallon of royalty purple raspberries and 2 gal. of tiben black currants. going to try this. im also going to make serviceberry and honeyberry jam from this mornings harvest as well. should be interesting.
Thanks for posting this @Ciderlady
Both flavors of jam sound delicious!
I froze a few of my remaining black currants to make a test batch of black currant hard cider. I’m generally not a fan of adding anything except apples and pears to my hard cider, but I have tasted a couple of commercial black currant ciders that I liked.
For those that dont want to add pectin… and like the acid like i do-
lemon juice does both… pectin and acid. (not in this recipe above).
Blackberries are also higher in pectin… and have many natural acids as well.
YMMV but lemon juice is a must for mine.
i add a tbs to all my jams and juices as well as a dash of salt.