Raspberry and Redcurrant Jam

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.



4lb raspberries – washed and picked over200ml water5lb granulated sugar8oz redcurrants – washed and stalks removed



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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.