How To Make Raspberry and Whitecurrant Jam

Homemade Jam Recipes

Ingredients: Raspberry and Whitecurrant Jam Recipe

Photo of Raspberry2 lb / 1,000 grams of raspberries
1 lb / 500 grams of whitecurrants
2 1/2 lb / 1,150 grams of white sugar (use granulated white sugar for this recipe)
4 fl oz / 125 ml of tap water

Method - What To Do

Lightly rinse the raspberries and whitecurrants, being careful not to wash away any juices if the berries are extremely soft and ripe. Pick over the fruit to remove the stalks and place the raspberries and whitecurrants into a big, deep saucepan, with the water.

Photo of WhitecurrantsBoil for around 15 minutes or until the fruit has become soft. (If you prefer a jam with less pips, cook the whitecurrants separately and scrape through a sieve once cooked, to remove their skins and seeds, leaving only the tasty flesh).

Remove the saucepan from the heat and stir in the sugar, so that it dissolves into the mixture and no grains of sugar remain. Place the pan back onto the heat and boil strongly for five minutes, stirring only enough to stop the jam catching on the bottom. Then, reduce the heat to a more gentle simmer and leave for a further five minutes.

Your raspberry and whitecurrant jam should now be ready to bottle into glass jars. Test to see if you have found its setting point by extracting a little of the syrup and dripping it onto a china saucer (previously placed into a freezer). After a minute, run your finger through the jam to see if a skin has appeared. If the answer is yes, then it can be poured straight into the sterile jars after first skimming off any scum. If the answer is no, it is still too runny, then continue simmering and testing in this manner until you feel confident to decant into jars to set, ready for your breakfast the following day.

Raspberry and Whitecurrant Jam Recipe - More Jam Recipes.