Red currant and blueberry jam

Name: Red currant and blueberry jam
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 0
Ingredients: Red currants 4 ½ cups; Blueberries 3 ½ cups; Sugar 5 cups; Jam preparation 1:1 3 tbsp

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 56
Carbohydrates g 13.8
of which sugars g 13.8
Protein g 0.1
Fiber g 0.6

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Makes: pieces
Cost: Low

PRESENTATION

Confettura di ribes rosso e mirtilli is a must-have in Italian kitchens—especially when summer hits. You know how it is when fresh berries just take over the markets? People love turning those juicy red currants and blueberries into this sweet and slightly tangy spread. Really, the best part of this confettura is how simple it is. No fancy tricks, just good fruit, some sugar, and a quick simmer. And look, you get those vivid colors and flavors without spending all day in the kitchen. In Italy, this jam is like a family tradition, with tips passed down for that perfect smooth texture. And keeping the sugar balanced? So so important—makes the fruit really stand out.

Honestly, many enjoy this marmellata di ribes e mirtilli on breakfast bread or in homemade crostate. You know, those Italian tarts get a real boost with a layer of moist berry jam. Plus, some families keep jars of confettura di frutti di bosco in the pantry to enjoy a taste of summer during the cold months. Here's the thing: this ricetta confettura ribes e mirtilli is all about simplicity—no preservatives or hard-to-find ingredients. Just what's at your local Italian market or maybe even in your backyard. It's a genuine ricetta facile confettura—which is great—for anyone wanting to try homemade jam without the hassle.

The golden sweetness from the sugar really enhances the berries, resulting in a spread that's perfect for toast, pastries, or even spooned over yogurt. It's a super tasty way to use up extra fruit. To be honest, making a conserva di ribes e mirtilli like this feels like capturing a bit of Italian summer to enjoy all year long. Can't go wrong with that.

INGREDIENTS: Red currants 4 ½ cups (500 g); Blueberries 3 ½ cups (500 g); Sugar 5 cups (1 kg); Jam preparation 1:1 3 tbsp (40 g)

Preparation

How to prepare Red currant and blueberry jam

To prepare the red currant and blueberry jam, start by gently removing the currants from the stems and place them in a small bowl 1. Also prepare a small bowl for the blueberries 2. Wash the currants well under running water first 3 and then

the blueberries 4. Get a food mill with large holes and place it over a large bowl to collect the fruit juice; pour the currants into the food mill 5 and pass them through several times, turning gently 6,

to extract the juice and pulp of the currants 7. Pour the blueberries into the food mill 8; also pass them through several times with slow movements 9,

to obtain the juice and pulp of the blueberries 10. In a tall and large stainless steel pot, pour first the currant pulp 11 and then the blueberry pulp 12.

These operations should be done with the heat turned off 13. Add a packet of 1:1 jam sugar, cold 14, stir and bring everything to a boil, stirring continuously. When the mixture reaches boiling point, let it boil for 1 minute, continuing to stir 15.

After 1 minute, add the sugar 16 and bring the mixture back to a boil. Boil for 3 minutes on high heat 17, always stirring. Remove the pot from the heat and keep stirring so that any foam created on the surface 18,

completely dissolves 19. Prepare the jars, which you have sanitized, and get a funnel to facilitate jarring the jam 20. Pour the still boiling jam, with the help of a ladle 21 and

fill the container, making sure to leave 0.4 inches (1 cm) from the rim 22, then with suitable lids, close them 23, tightening well and ensuring they are hermetically sealed. With the heat from the jam, a vacuum will be created, allowing the product to be stored for a long time. Once the jars have cooled down, check if the vacuum has been correctly formed: you can press the center of the lid and, if you don't hear the classic "click-clack", the vacuum has been formed. Your red currant and blueberry jam is ready 34.

Storage

The red currant and blueberry jam can be stored in a cool, dry place away from light and heat sources for about 12 months. Once opened, the red currant and blueberry jam should be stored in the refrigerator and consumed within a few days; for this reason, we recommend storing the jam in small jars so that the contents are quickly used up once opened.

Tip

You can add other berries, wild strawberries, or raspberries to the red currant and blueberry jam according to your tastes: just adjust the quantities so that the total fruit amounts to 2.2 pounds (1 kg).

IMPORTANT

Homemade preserves and jams can pose health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of the food, which, on the contrary, industrial procedures can guarantee to prevent dangerous contaminations. It is therefore important to follow food safety guidelines carefully to reduce risks, but one must always keep in mind that the same level of food safety cannot be achieved as with preserves and jams produced professionally. For a correct preparation of homemade preserves, we refer to the guidelines of the Ministry of Health.

For the translation of some texts, artificial intelligence tools may have been used.