Raspberry Red Currant Jam
This recipe makes 5 cups servings
|Per 1 tbsp (15 mL): about||-|
|total fat||0 g|
|sat. fat||0 g|
- Portion size: about 5 cups (1.25 L)
The natural pectin in red currants makes commercial pectin unnecessary for this lively soft-set jam. This recipe is adapted from Bernardin Complete Book of Home Preserving (Robert Rose, 2006).
- 6 cups 6cupsred currantred currants
- 4 cups 4cupsraspberryraspberries
- 3 cups 3cupsgranulated sugar
Place 2 plates in freezer to test for setting point.
In saucepan and using potato masher, crush red currants with 1/2 cup (125 mL) water. Cover and bring to boil over medium-high heat; reduce heat and simmer, mashing often, until softened, about 5 minutes. Press through sieve or food mill to remove seeds.
In large Dutch oven, combine red currant juice and pulp, raspberries and sugar; bring to boil over high heat, stirring frequently. Boil, stirring, until clarified, less foamy, with large bubbles and setting point is reached, about 10 minutes. To test, remove from heat. Drop 1/2 tsp (2 mL) hot mixture onto 1 chilled plate. Tilt plate; surface should wrinkle when pushed with fork. If too liquid, return to heat and repeat test every few minutes with clean chilled plate. Skim off foam.
Using funnel and 1/2-cup (125 mL) measure, fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Remove any air bubbles, readjusting headspace if necessary. If necessary, wipe rims. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Source : Canadian Living Magazine: July 2006