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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Jams And Preserves Canning Condiments Etc Fruit Canadian Low Fat Summer Dietary Gifts Low Sodium Low Cholesterol Seasonal Low Saturated Fat Healthy 2 Ontario Low In Something Berries Raspberries Number Of Servings Technique Water Bath

Raspberry Currant Jam

I often use currants instead of pectin in making jams. They add a lively tang and ensure the jam sets beautifully, especially since i use as little sugar as i can get away with. Use red currants and red raspberries together, or black currants with black raspberries.

Steps

Wash the currants and put them in a sauce pan with the water.
Cover the pot and bring to a boil , stirring gently , until the currants are all popped.
Press them through a sieve , and reserve the puree.
Discard the skins , stems and seeds.
Gently rinse the raspberries and drain them well.
Mix the currant puree , raspberries and sugar in a large pot.
Bring to a boil , stirring constantly , until the sugar dissolves.
Boil hard until the mixture almost reaches the gell stage , about 20 minutes.
Stir occasionally to prevent sticking.
Remove from the heat and skim.
Seal in sterilized jars.
Put in a boiling water bath for 5 minutes.

Ingredients

red currants, water, red raspberries, sugar