Monday, 16 July 2007

Raspberry-Currant Jam

See Making Jam for more general information about making jam. Use red currants with red raspberries, or black currants with black raspberries.

5 250-ml jars
1 hour - 15 minutes prep time

Homemade Raspberry Currant Jam4 cups (1 litre/quart) red currants or black currants
1/3 cup water
6 cups (1 1/2 litres/quarts) red raspberries or black raspberries
3 cups sugar

Put the empty jars into a large canning kettle and cover with water. Bring to a boil.

Meanwhile, wash the currants and put them in a saucepan with the water. Cover them and bring to a boil. Boil, stirring regularly, until the currants have mostly all burst. Strain them into a jam kettle or other large, deep pot. Discard the stems and seeds.

If your berries are very clean and perfect, just add them to the pot. Otherwise, rinse very gently, and drain well. Remove any bad berries. Add the sugar. Bring to a boil, stirring frequently until the sugar is dissolved.

Keep at a rolling boil, stirring occasionally, until the mixture reaches the gel stage; about 20 minutes.

Remove from the heat, and skim off any stubborn foam. Ladle into the hot sterilised jars. Wipe the lips of the jars, and seal with lids and rims which have been boiled for 5 minutes. Pop the jars back into the boiling water bath for 5 minutes to ensure a good seal.

Let the jars cool, check the seals, and label the jars with the product name, month and date of production, and batch number if you are making more than one. Keep in a cool, dark place but once opened, keep in the fridge.


Green Grrl said...

I made this jam on Sunday and it is SO delicious. I'm going to make another batch this weekend because I know it won't last long. Thanks!

Jacob said...

Thanks so much for all your advice. One thing I'm having trouble finding information on is how long the jam can be stored for? Thanks!