Jenny Sanders's Note:
I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since I use as little sugar as I can get away with. Use red currants and red raspberries together, or black currants with black raspberries.
My Private Note
250ml j ...
Units: US | Metric
- 1Wash the currants and put them in a sauce pan with the water.
- 2Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- 3Press them through a sieve, and reserve the puree.
- 4Discard the skins, stems and seeds.
- 5Gently rinse the raspberries and drain them well.
- 6Mix the currant puree, raspberries and sugar in a large pot.
- 7Bring to a boil, stirring constantly, until the sugar dissolves.
- 8Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- 9Stir occasionally to prevent sticking.
- 10Remove from the heat and skim.
- 11Seal in sterilized jars.
- 12Put in a boiling water bath for 5 minutes.
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Nutritional Facts for Raspberry-currant Jam
Serving Size: 1 (23 g)
Servings Per Recipe: 80
- Amount Per Serving
- % Daily Value
- Calories 36.9
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.1 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 0.8 g
- Sugars 8.3 g
- Protein 0.1 g