Raspberry and Redcurrant Jam

 

 

 

1 lb Raspberries

1 ½ lbs Redcurrants

3 lbs Sugar

½ bottle Certo

 

 

 

1.         Use only fully ripe fruit.  Crush the currants and add ¼ pint water.

 

 

2.         Bring to a boil, cover and simmer for 10 minutes.

 

 

3.            Remove the seeds by sieving and crush the berries.

 

 

4.            Measure the sugar into a large preserving pan.

 

 

5.         Add 2 ¼ lbs of prepared fruit making up the weight with water if

necessary.

 

 

6.         Heat slowly until the sugar has dissolved, then bring to a full rolling

boil, stirring continually.

 

 

7.         Boil for 1 minute.  Remove from the heat and add the Certo.

 

 

8.         Skim, pot and cover in the usual way.