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

Course Jams and preserves

Cuisine British

Keyword Summer preserve

Prep Time 30

Cook Time 20

Total Time 50

Servings x25g (1oz) servings

Calories 66kcal

Author Jacqueline Bellefontaine

Equipment

preserving pan or very large saucepan
wooden spoon
jam jars and lids
jam funnel optional

Ingredients

1 kg raspberries (2lb 4oz)
500 g redcurrants (1lb 2oz)
500 ml water (18floz)
1.5 Kg granulated sugar (3lb 6oz)

metric - US cups

Instructions

Wash 1kg raspberries if necessary and place in a large preserving pan.
Wash and string 500g redcurrants and add to the pan. Stir in 500ml 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 1½kg 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.

Notes

Cook's Notes

For a less seedy jam, cook the redcurrants and raspberries separately until softened (add half the quantity of water to each). Then, strain the redcurrants through a fine sieve, squeezing out as much of the juices as possible, and add the juice to the raspberries.
Click here for How to sterilize jars and test for set.
Place a couple of sauces into the fridge before starting, ready for testing the jam for setting point or use a thermometer.

Store

The jam will keep for up to 1 year unopened if stored in a cool dark place after which the flavour will deteriorate. Once open keep in the fridge and use within 6 weeks.

Nutrition information is calculated based on this jam making 6 x 450g (1lb) jars and each serving being 25g (1oz)

Nutrition