How To Make Raspberry and Redcurrant Jam

Homemade Jam Recipes

Ingredients: Raspberry and Redcurrant Jam Recipe

1 1/2 lb / 750 grams of raspberries
1 1/2 lb / 750 grams of redcurrants
3 lb / 1,300 grams of white sugar (always used granulated)
16 fl oz / 475 ml of tap water

Method - What To Do

This is a very tasty jam with an attractive deep red colour. However, it does have rather a lot of pips, and so if you would prefer less pips in your finished product, consider cooking the redcurrants separately in half of the water and straining them through a sieve, to collect just their puree and juices, discarding their skins and seeds.

Pick over the raspberries and clean them if necessary, although if you do feel that you need to wash them, do this carefully so that they remain intact. Do the same with the redcurrants, picking off the stalks. Place the cleaned raspberries and redcurrants into a saucepan with the water. Bring the mixture to a simmer for around 15 minutes, to properly soften the fruit.

Remove the saucepan from the heat and stir in the sugar, gently stirring so that it dissolves without the fruit disintegrating into a puree-like mush. Place back onto the cooker and increase the heat to a rolling boil. Boil for five minutes and then reduce to a simmer for a further five minutes.

Test to see if your raspberry and redcurrant jam has reached its setting point by dripping some of the syrup onto a plate (chilled 15 minutes before in a freezer). After one minute, run a finger through the cooling jam. If it feels like jelly and wrinkles, then it is ready to transfer to your sterile jars. Otherwise, simmer some more and re-test once again, until a good setting point is found.

Raspberry and Redcurrant Jam Recipe - More Jam Recipes.