Raspberry-Currant Jam

1. 1

   Wash the currants and put them in a sauce pan with the water.

2. 2

   Cover the pot and bring to a boil, stirring gently, until the currants are all popped.

3. 3

   Press them through a sieve, and reserve the puree.

4. 4

   Discard the skins, stems and seeds.

5. 5

   Gently rinse the raspberries and drain them well.

6. 6

   Mix the currant puree, raspberries and sugar in a large pot.

7. 7

   Bring to a boil, stirring constantly, until the sugar dissolves.

8. 8

   Boil hard until the mixture almost reaches the gell stage, about 20 minutes.

9. 9

   Stir occasionally to prevent sticking.

10. 10

    Remove from the heat and skim.

11. 11

    Seal in sterilized jars.

12. 12

    Put in a boiling water bath for 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.