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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
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,