Email to Cat      

Black Raspberry Cassis Jam

Source of Recipe

From "Artisanal Preserves" by Madelaine Bullwinkel


List of Ingredients

â—¦ 2 pints black raspberries
â—¦ 2 pints black currants
â—¦ ½ cup water
â—¦ 2 tablespoons lemon juice
â—¦ 3 cups sugar


Recipe

Rinse and combine the raspberries and currants. Place fruit in a nonreactive 5-quart saucepan. Pour in water, cover the pan, and bring to a boil. Uncover and simmer 15 minutes. Remove seeds and skins by passing berries through the finest disk of a food mill. If the combined pulp and juice is less than 3 cups, add water to measure that amount. If the purée is more than 3 cups, increase amount of sugar called for to equal the same volume as the fruit.

Return mixture and lemon juice to a clean pan, and bring to a simmer, stirring frequently to prevent the pulp from sticking to the bottom. Add the sugar ½ cup at a time, waiting for the jam to return to the simmer before adding more. Stir the pot after each addition to prevent the pulp from sticking. Cook the jam at medium-high heat, stirring frequently, for 5 minutes longer. The thermometer will reach 216° to 218° F, and the jam will be very thick.

Off heat, transfer the preserves to a 1-quart measure. Fill hot, sterilized jars to within ¼ inch of lips. Wipe rims clean, attach new lids, and screw caps on tightly. Either invert each jar briefly for a quick vacuum seal, or process in a boiling water bath, submerged by 1 inch, for 10 minutes.

Makes 3 cups