Redcurrant and Blackcurrant Jam

Redcurrant and Blackcurrant Jam
  • 1.25kg (2lb 12oz|) mixed red and blackcurrants
  • 750ml (1 pint 7fl oz) water
  • 1.5kg (3lb 5oz) sugar
  1. Top and tail the currants
  2. Place the currants and the water in a preserving pan and heat gently until the currants are well cooked and broken down.
  3. Add the sugar and increase the heat whilst stirring well.
  4. Ensure that all the sugar is dissolved, then bring to the boil.
  5. Boil hard until setting point is reached.
  6. Transfer to warmed and sterile jars, and seal well.

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