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.
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.