Recipe: White Current Blackberry Jam

July 25, 2014

So the title is a bit of a lie. This jam's full of white currants, blackberries, AND raspberries. We have one little raspberry bush in our new garden, and while it's fruiting well, it's not large enough for more than a handful of raspberries at a time.

White currants and raspberries from the garden

My haul of berries was decent, but not quite enough to make more than a little bit of jam. But enter my mother in law to save the day! She discovered a patch of blackberries near the house, and had harvested a bag full of them.

So this happened...

Fresh jam

Currants are naturally high in pectin, so you can use them in lieu of store bought pectin (which is just a fruit sugar)! Handy huh? Unfortunately our two currant bushes produced about 4 cups worth of berries (the entire harvest for the summer) so I think this is all we're going to get.

In the meantime, there's jam to enjoy.

Fresh jam

White Current Raspberry and Blackberry Jam

  • 4 cups white currants (black or red would do just as well)
  • 6 cups blackberries and raspberries (I used a mix)
  • 1/3 cup water
  • 3 1/2 cups sugar
  • 1/2 lemon squeezed
  • Zested peel of 1/2 lemon
  • optional:1 tsp butter
  1. Clean and pick stems off currants.
  2. Boil water and currants together until the currants burst. 
  3. (optional) Strain seeds and reserve the currant jelly.
  4. Boil currant jelly, berries, lemon, peel, and sugar and butter for 20 minutes (The butter keeps it from foaming over and you won't taste it) or until the jam is set. How to test jam.
  5. Pour into sterilized jars, or can according to your preferred method.
  6. Enjoy.
Confession - E and I stared at those currants suspiciously all summer. We weren't quite sure what kind of bush was growing in our yard, and if the fruits were edible or ornamental. It took a bit of Google fu to figure out what they were. White currants aren't as common as the red. I don't think I'd ever even tried them until now, but they're not too sweet, and pleasantly tangy. 

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