Raspberry and Redcurrant Jam
The redcurrants add a little acidity to this jam which really brings out the flavour of the raspberries. Makes about 6 x450g (1lb) jars
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 100 x25g (1oz) servings
- 1 kg raspberries
- 500 g redcurrants
- 500 ml water
- 1.5 Kg granulated sugar
Wash the raspberries if necessary and place in a large preserving pan.
Wash and string the redcurrants and add to the pan. Stir in the water. Bring to the boil, then reduce the heat to a gently simmer and cook for about 15 minutes until the fruit is very tender.
Add the sugar and heat, gently stirring until the sugar has dissolved.
Once all the sugar has dissolved increase the heat and boil rapidly for about 10 minutes or until setting point is reached.If you use a thermometer, boil until the jam reaches 105℃/220°F.
Pour into hot jars and cover. Label when cold.
Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.
Click here for How to sterilize jars and test for set.
Nutrition information is calculated based on this jam making 6 x 450g (1lb) jars and each serving being 25g (1oz)
Serving: 25g | Calories: 66kcal | Carbohydrates: 16g | Potassium: 28mg | Sugar: 15g | Vitamin A: 5IU | Vitamin C: 4.7mg | Calcium: 4mg | Iron: 0.1mg