Raspberry-currant Jam
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.
Ingredients
80 serv.Step-by-step instructions
- 1
Wash the currants and put them in a sauce pan with the water.
- 2
Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
- 3
Press them through a sieve, and reserve the puree.
- 4
Discard the skins, stems and seeds.
- 5
Gently rinse the raspberries and drain them well.
- 6
Mix the currant puree, raspberries and sugar in a large pot.
- 7
Bring to a boil, stirring constantly, until the sugar dissolves.
- 8
Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
- 9
Stir occasionally to prevent sticking.
- 10
Remove from the heat and skim.
- 11
Seal in sterilized jars.
- 12
Put in a boiling water bath for 5 minutes.
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