Raspberry and Redcurrant Jam

Rate this recipe

Preparation info

    • Difficulty

      Easy

Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About

Ingredients

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

Method

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.

Part of

‌