Raspberry and Redcurrant Jam

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The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1½lb/750g raspberries
  • 1½lb/750g redcurrants
  • 1 pint/500 ml water
  • 3lb/1.5 kg sugar


Wash the raspberries. Wash and string the redcurrants. Mix the fruit together in a pan with the water and simmer for 20 minutes. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.

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