|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.
Serving size: Complete recipe
Calories 8804 Calories from Fat 124
% Daily Value*
Total Fat 15 g22.8%
Saturated Fat 0.6 g3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 33.1 mg1.4%
Total Carbohydrates 2238 g745.9%
Dietary Fiber 182.4 g729.7%
Sugars 2003.5 g
Protein 43 g85.6%
Vitamin A 24.6% Vitamin C 1817.1%
Calcium 96.7% Iron 153.9%
*Based on a 2000 Calorie diet