Raspberry Currant Jam Recipes

RASPBERRY-CURRANT JAM

Steps:

• Wash the currants and put them in a sauce pan with the water.
• Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the raspberries and drain them well.
• Mix the currant puree, raspberries and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
• Stir occasionally to prevent sticking.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Put in a boiling water bath for 5 minutes.

RED CURRANT JAM

Steps:

• Place currants, sugar, and lemon juice in a large saucepan; stir to combine. Bring to a simmer over medium heat, 5 to 10 minutes. Transfer mixture to a large glass bowl; cover with a sheet of parchment paper, pressing down on the surface. Transfer to refrigerator; let chill overnight.
• Place 3 clean 1/2-pint jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jars. Place jars on a wire rack set over a rimmed baking sheet.
• Meanwhile, bring another medium pot filled with water to a boil over high heat and reduce to a simmer, then add clean lids and lid rings. Simmer lids for 10 minutes; do not boil, as this may cause problems in sealing jars. Drain lids and lid rings and set aside.
• Pass currant mixture through a food mill fitted with a fine disk into a medium saucepan. Bring mixture to a boil over medium-high heat; let cook, stirring constantly, for 5 minutes, carefully skimming surface. Check set on a candy thermometer -- it should reach 220 degrees.
• Fill jars with jam mixture up to the fill line. Put lids and rings on jars and tighten; do not overtighten. Reheat water in the canner until it reaches at least 180 degrees, within 10 minutes of filling the jars. Place filled jars into the canner one at a time, using a jar lifter that is securely positioned below the neck of the jar. Keep jars upright at all times.
• Add more boiling water, if needed, so that water covers jars by at least 1 inch. Increase heat to high and cover. Once water begins boiling, heat jars for 10 minutes. Turn off heat and gently transfer jars to a wire rack set over a rimmed baking sheet, taking care not to tilt jars and spacing jars at least 1 inch apart. Avoid placing jars on a cold surface or near a cold draft.
• Let jars sit undisturbed until fully cooled, 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lids until jars have cooled completely.
• Once jars have cooled completely, test to make sure each jar is completely sealed. Press down on the middle of the lid with a finger. If lid springs up when finger is released, the jar is unsealed. Store sealed jars in a cool place for at least 2 and up to 4 weeks to allow flavors to thoroughly combine. If any of the jars are unsealed, store in the refrigerator and use within several days. Always refrigerate jam after opening.

HOMEMADE RASPBERRY JAM

Steps:

• Before you start, sterilise your jars (see tip below) and put a plate in the freezer to chill. Tip half the raspberries into a preserving pan and add the lemon juice. Mash the berries to a pulp over the heat with a potato masher, then leave to cook for 5 mins. Tip the cooked berries into a sieve over a bowl, then once all of the juice has drained off, firmly work the pulp through the sieve with a wooden spoon until you are left with just the seeds.
• Tip the juice and pulp back into the preserving pan and stir in the sugar. Heat gently, then add the remaining whole raspberries. Bring to the boil, then boil rapidly for 5 mins. Remove from the heat and drop a little jam onto the chilled plate. Now push your finger through it - it should wrinkle and look like jam. If it doesn't, boil for 2 mins, then test again.
• The top of the jam may look like it has sediment on it, but I find that if you stir it well as it cools, a little of this disappears. Pour into the jars and seal. It will keep unopened for a year, although the lovely bright colour will darken a little. Once open, keep in the fridge.

RED CURRANT & RASPBERRY JELLY

Steps:

• Using a potato masher, crush currants in a very large stainless steel or enamel saucepan.
• Add water& bring to a boil over high heat.
• Reduce heat, cover& boil gently for 10 minutes.
• Add raspberries, return to a boil& boil gently for 3 minutes.
• Strain mixture through a coarse sieve, pressing pulp to extract juice& discarding the solids.
• If you want, you can now pour the juice through a jelly bag (cheesecloth)- I'm lazy& don't do this!
• You should have 4 cups of juice - when I don't get that amount, I top up with cranberry cocktail - combine juice with sugar in a very large stainless steel or enamel saucepan.
• Bring to a boil& boil hard, stirring constantly, for 1 minute.
• Remove from heat, stir in pectin& ladle into sterilized jars, leaving 1/2 inch head space.
• Be sure to remove any air bubbles.
• Place jars into boiling water in canner, add enough water to cover lids by 2 inches& return to boil.
• Boil for 5 minutes.
• Remove from canner, cool, label& store in cool, dark place.

RASPBERRY CURRANT SAUCE

Steps:

• Combine the raspberries and jelly in a saucepan over medium heat and bring to a boil. Mix the cold water and cornstarch; stir into the raspberry mixture. Bring to a boil, stirring constantly; boil and stir one minute. Cool.
• Press through a sieve to remove seeds. (Don't skip this step!) Chill before serving.

CHERRY-RASPBERRY JAM

Steps:

• In a Dutch oven, combine cherries and raspberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into eight hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.