Raspberry and Redcurrant Jam
This is the most amazing red colour and tastes of everything deliciously English. Superb on your toast, but fantastic with scones and cream.
Ingredients
4lb raspberries – washed and picked over200ml water5lb granulated sugar8oz redcurrants – washed and stalks removed
Method
1 Place the raspberries in a copper pan (if possible) with the water. Cook on a low heat until the raspberries start to lose some of their juice.
2 Add the sugar and bring to the boil.
3 When the raspberries have broken down and the mixture is boiling, add the redcurrants and boil until setting point is reached (see left).
4 Bottle immediately into warm, sterilised jars and lid. Clearly label. Leave until completely cold before eating.
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