Ingredients

The following ingredients have 6 Servings
  • 1 kg raspberries
  • 500 g redcurrants
  • 500 ml water
  • 1.5 Kg granulated sugar

Instruction

  • Wash the raspberries if necessary and place in a large preserving pan.
  • Wash and string the redcurrants and add to the pan. Stir in the water. Bring to the boil, then reduce the heat to a gently simmer and cook for about 15 minutes until the fruit is very tender.
  • Add the sugar and heat, gently stirring until the sugar has dissolved.
  • Once all the sugar has dissolved increase the heat and boil rapidly for about 10 minutes or until setting point is reached.If you use a thermometer, boil until the jam reaches 105℃/220°F.
  • Pour into hot jars and cover. Label when cold.