Makes approximately 1.5 litres / 2.6 pints
Ingredients
450g Redcurrants
450 Raspberries
1kg Granulated sugar
The juice of 1/2 small lemon
Method
Place the redcurrants in a pan and fill with water, level with the top of the fruit.
Boil for 20 minutes until the fruit is soft.
Strain the pulp through a muslin bag. For best results, allow to drain for several hours.
Note: 450g of currants yielded around 570ml of juice.
Spread the sugar on a baking tray and place in the oven at 100C along with your empty jars.
Place a saucer or plate in the freezer to cool.
Return the fruit juice to the pan. Add the raspberries and the lemon juice. Bring to a simmer.
Add warmed sugar and stir till dissolved.
Bring to the boil for about 10-15 minutes, stirring frequently until the jam begins to thicken.
Test by drizzling a little on the cold saucer. It should set in a few seconds, otherwise continue boiling and testing.
Pour into warm jars.
Once cool, add wax discs to the top of the jam, and add the lids.
Add labels and store in a cool dark place for up to 12 months.
