Redcurrant and Raspberry Jam
Recipe type: Jam
Cuisine: British
  • 2.72kg (6lb) redcurrants
  • 910g (2lb) raspberries
  • 3.65kg (8lb) sugar
  • A little water
  1. Clean and destalk the currants.
  2. Place the currants, the raspberries and a little water into a preserving pan.
  3. Simmer the fruit until it becomes soft and tender.
  4. Add the sugar and stir constantly until it dissolves completely.
  5. Bring to the boil, and keep it on a rolling boil until the jam will set when tested.
  6. Skim if necessary
  7. Pour into prepared jars.
Recipe by Jam Recipes at