Raspberry and Currant Jam
By Amelie_v
Rate this recipe
4/5
(12 Votes)
Ingredients
- For 3 jars of jelly:
- 1 lb raspberries
- 1 lb. currants
- 2 2/3 cups sugar
Details
Level of difficulty Easy
Cost Budget Friendly
Preparation
Step 1
Clean, pat dry and transfer the fruit to a pot. Boil until small bubbles appear.
Step 2
Transfer to a very fine mesh strainer to extract the juice. Squeezing fruit over a large bowl.
Step 3
Measure and pour the juice into the pot. Add sugar (the amount of sugar must be equal to the amount of juice).
Step 4
Macerate for twelve hours or overnight. Once the waiting time has elapsed, cook over low heat until jelly solidifies (after about thirty minutes).
Step 5
Fill jars with a ladle. Reseal and return the pots until they are well cooled.
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