|Red currant||1 1⁄2 Liter|
|Raspberries||4 Pound, hulled|
|Preserving sugar||4 Pound|
1) In a saucepan over a gentle heat, place the redcurrants;
allow to the boil until the juice flows freely from them; strain through a muslin bag or clean cloth, squeeze to get the juice.
2) In a preserving pan, place the raspberries , gently boil,
stir frequently and simmer for 15 min.
3) Add the sugar and redcurrant juice and simmer for further 20-30 min.
4) Turn off the heat and spoon a little jam allow to cool and check if the jam is ready; remove any foam that appears; cool and store in clean, dry airtight jars.
5) Serve when desired.