I’m too mean with my raspberries to use all of them up in jam, so I mix them with red currants. This has a wonderful color. The flavor of the raspberry is dominant, and there are still lots left to eat.
Prepare the fruit and put in a preserving kettle. Add the water and simmer gently until quite tender - this should only take 4-5 minutes.
Remove the pan from the heat, add the sugar, and stir until it has dissolved. Return the pan to the heat.
Boil rapidly, stirring frequently to prevent sticking, and skimming when necessary. To test for setting, either use a candy thermometer, which should reach a temperature of
Remove from the heat and allow the jam to cool, stirring frequently to prevent the fruit from rising to the top. Then fill sterilized jars to the rim (the jam will shrink a little). Cover the surface of the jam with a waxed disk, wax side down, making sure that it lies flat and that there are no air bubbles trapped. Make a lid for the jar by covering the top with dampened cellophane held in place with a rubber band. Remember to label the jars with the name and date, and store in a cool, dry place away from the light.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.