Raspberry Currant Jam Recipe
Ingredients
| 2 cups currant pulp | ||
| Raspberries | 2 Cup (16 tbs), crushed | |
| Sugar | 3 Cup (16 tbs) | |
Directions
To prepare currant pulp: Cook currants until soft; press through a sieve or food mill.
Measure pulp.
Combine currant pulp, raspberries and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Measure pulp.
Combine currant pulp, raspberries and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
