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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
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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. Ingredients:
4 cups red currants or 4 cups black currants |
1/3 cup water |
6 cups red raspberries or 6 cups black raspberries |
3 cups sugar |
Directions:
1. Wash the currants and put them in a sauce pan with the water.
2. Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
3. Press them through a sieve, and reserve the puree.
4. Discard the skins, stems and seeds.
5. Gently rinse the raspberries and drain them well.
6. Mix the currant puree, raspberries and sugar in a large pot.
7. Bring to a boil, stirring constantly, until the sugar dissolves.
8. Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
9. Stir occasionally to prevent sticking.
10. Remove from the heat and skim.
11. Seal in sterilized jars.
12. Put in a boiling water bath for 5 minutes.
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