Cherry and redcurrant jam

    2 hours 10 min

    This cherry and redcurrant jam is easy to make and vibrant in colour. This is a fantastic jam for using in jam tart recipes and is incredible on ice cream. Mix it up by replacing the usual strawberry jam in your cream tea and try this jam in its place.


    Hampshire, England, UK
    17 people made this

    Makes: 6 jars cherry and redcurrant jam

    • 900g redcurrants
    • 300ml water
    • 900g cherries, halved and stoned
    • juice of 1 lemon
    • 1.35kg caster sugar

    Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

    1. In a large preserving pan, combine the redcurrants and the water. Cook gently over a low heat for 1 hour. Add the cherries and the lemon juice and cook for another hour.
    2. Add the sugar and bring the jam to the boil. Begin testing for the setting point by dropping a small amount of jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    3. Transfer the jam to sterilised jars and cover immediately. Leave undisturbed for 24 hours in a cool dark place.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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