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Raspberry Currant Jam

Quick.easy.cooking's picture
Ingredients
  Currant pulp 2 Cup (32 tbs)
  Raspberries 2 Cup (32 tbs), crushed
  Sugar 3 Cup (48 tbs)
Directions

To prepare currant pulp: Cook currants until soft; press through a sieve or food mill.
Measure pulp.
Combine currant pulp, raspberries and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 30 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Adjust caps.
Process 15 minutes in boiling water bath.

Recipe Summary

Cuisine: 
Indian
Method: 
Boiled
Restriction: 
Vegetarian

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