Raspberry-currant Jam
This recipe creates a beautifully set jam without using commercial pectin. Instead, currants provide the natural pectin required for a good set, while also contributing a lively, tangy flavour. The method involves cooking the currants to a puree before combining them with raspberries and sugar. The result is a vibrant preserve with a reduced sugar content, perfect for filling about five 250ml jars. You can pair red currants with red raspberries or use black varieties together for a different hue.
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
Method
- Place the washed currants into a saucepan with the water.
- Cover the pan and bring the contents to a boil, stirring gently, until all the currant skins have burst.
- Push the cooked currants through a sieve to extract a smooth puree.
- Dispose of the leftover skins, stems, and seeds from the sieve.
- Give the raspberries a gentle rinse and allow them to drain thoroughly.
- Combine the currant puree, prepared raspberries, and sugar in a large cooking pot.
- Heat the mixture, stirring continually, until it reaches a boil and the sugar has fully dissolved.
- Maintain a vigorous boil until it nearly reaches the gelling point, which should take about 20 minutes.
- Stir the jam from time to time to stop it from catching on the bottom of the pot.
- Take the pot off the heat and skim off any surface foam.
- Ladle the hot jam into sterilised jars and seal them immediately.
- Process the sealed jars in a boiling water bath for 5 minutes.
Nutrition (per serving)
Sodium200 mg
Recipe details
CategoryRaspberries
AuthorJenny Sanders
