Blackcurrant and Raspberry Jam
Description
Winter preserves made at home. Berry season will start very soon, and the first berries to appear on store shelves will be raspberries and, of course, currants. Instead of preserving them separately, I suggest you make currant and raspberry jam at home. Just think how well this pairing works—raspberry will give the treat an incomparable taste and aroma, while currant will add a touch of tartness and familiar jam will take on new notes. By the way, you can adjust the amounts of each berry to suit your preferences, because with this simple currant and raspberry jam recipe it will turn out delicious either way. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Rinse the raspberries under cold water and let them dry slightly.
- 2
Step 2
Separate the currants from the stems, rinse them, and drain in a colander so excess liquid can drain off.
- 3
Step 3
Now transfer the raspberries into a wide saucepan or basin and sprinkle them with sugar; leave for one hour to release their juice. When the time is up, add the currants to the basin and sprinkle them with the remaining sugar.
- 4
Step 4
Place the pot of berries over medium heat and bring to a boil; cook for 10 minutes, stirring.
- 5
Step 5
At the end, skim off the foam that has formed, add citric acid to the mixture, and mix everything thoroughly.
- 6
Step 6
Transfer the hot jam into sterilized jars and seal them. Turn the jars upside down, cover with a blanket, and leave to cool for 24 hours, then move to a cool, dark place.