Raspberry Red Currant Jam

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Raspberry Red Currant Jam

 

6 cups red currants

4 cups raspberries

3 cups granulated sugar

 

Place 2 plates in freezer to test for setting point.

In saucepan and using potato masher, crush red currants with 1/2 cup water.

Cover and bring to boil over medium-high heat; reduce heat and simmer, mashing

often, until softened, about 5 minutes. Press through sieve or food mill to

remove seeds.

In large Dutch oven, combine red currant juice and pulp, raspberries and sugar;

bring to boil over high heat, stirring frequently. Boil, stirring, until

clarified, less foamy, with large bubbles and setting point is reached, about

10 minutes. To test, remove from heat. Drop 1/2 tsp. hot mixture onto 1 chilled

plate. Tilt plate; surface should wrinkle when pushed with fork. If too liquid,

return to heat and repeat test every few minutes with clean chilled plate. Skim

off foam.

Using funnel and 1/2 cup measure, fill hot 1 cup canning jars, leaving 1/4 inch

headspace. Remove any air bubbles, readjusting headspace if necessary. If

necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance

is met; increase to fingertip tight. Boil in boiling water canner for 10

minutes.

Makes 5 cups.

 

 

 

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