Raspberry-currant Jam

Recipe by Jenny Sanders
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 80
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the currants and put them in a sauce pan with the water.
  • Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
  • Press them through a sieve, and reserve the puree.
  • Discard the skins, stems and seeds.
  • Gently rinse the raspberries and drain them well.
  • Mix the currant puree, raspberries and sugar in a large pot.
  • Bring to a boil, stirring constantly, until the sugar dissolves.
  • Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
  • Stir occasionally to prevent sticking.
  • Remove from the heat and skim.
  • Seal in sterilized jars.
  • Put in a boiling water bath for 5 minutes.
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