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Raspberry and Red Currant Jam




Source of Recipe


Clearly Delicious






List of Ingredients



• 1 cup red currants
  
• 4 cups water
  
• 4 lb raspberries
  
• 11 cups sugar, warmed
  






Instructions



1. Put the red currants into a preserving pan over low heat. When the juices start to run, add the water. Increase the heat and bring to a boil, then lower the heat and simmer, stirring occasionally, for 15 minutes.
   
2. Strain the red currants through a plastic sieve into a large measuring cup, pressing with the back of a wooden spoon to extract all the juice. Discard the pulp in the sieve. The juice should measure 3 cups, so reduce it if necessary by boiling it longer.
   
3. Pour the red currant juice back into the pan. Add the raspberries and bring to a boil. Lower the heat and simmer for 10 minutes. Add the warmed sugar to the mixture, and stir until the sugar has completely dissolved.
   
4. Increase the heat and boil the mixture rapidly, without stirring, for 10-15 minutes or until it reches setting point. Remove the pan from the heat to test. The candy thermometer should read 220 F. Alternatively, test for setting with the cold plate test.
   
5. With the pan off the heat lightly skim off any froth from the surface of the jam, using a long-handled metal spoon. Immediately pour the jam into warm sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 9 cups