Raspberry and Blackcurrant Jam
User Reviews
4.9
14 reviews
Excellent
Raspberry and Blackcurrant Jam
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Raspberries and Blackcurrants are a perfect flavour combination is this heavenly jam.
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Ingredients
- 450 g raspberry washed (I spin dry mine in salad spinner
- 150 g blackcurrants washed and de-stalked
- 600 g granulated sugar
- 2 tsp lemon juice
- 300 water
Instructions
- Place raspberries, blackcurrants, lemon juice and water into a preserving pan (or one of that size).
- Bring to a simmer and cook for 20 minutes stirring occassionally.
- Turn the heat down low and stir in the sugar until completely dissolved.
- Bring to the boil (stirring to prevent sticking) and time for 7 minutes.
- Take off the heat and pour a few drops onto a chilled saucer.
- Push you finger through and if it forms a crinkle it's ready.
- If not, re-boil for a couple of minutes and repeat until ready.
- Pour into hot sterilised jars.
- Makes about 800mls.
Notes
- Before you start: Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).
Genuine Reviews
User Reviews
Overall Rating
4.9
14 reviews
Excellent
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