Raspberry and Redcurrant Jam
Ingredients
Makes 4 x 1lb jars
800g raspberries
200g redcurrants
800g granulated sugar
Jam Jars
To sterilise the jam jars wash in warm,
soapy water and rinse well. Place them
in an oven on a low temperature, (130 C,
250 ?F, Gas mark 1/2, ) for 20 minutes.
Cooking Instructions
RASPBERRY AND REDCURRANT JAM
1. Warm the granulated sugar in a bowl in a low oven for 30 minutes.
2. Place a small plate in the fridge, (for using later to test if the jam has set.)
3. Extract the juice from the redcurrants; pulping them through a metal sieve
with a wooden spoon works well.
4. Using a large saucepan, warm the raspberries and redcurrant juice gradually.
5. As the fruit just begins to boil, pour the warmed sugar in and stir continuously
until the sugar has completely dissolved.
6. Bring to the boil and heat vigorously for 4 minutes.
7. Pour a teaspoon onto the cooled plate and place this back in the fridge. To test
if the jam has set, when it has cooled a skin should have formed which will
wrinkle when you push it with your finger.
8. Allow the jam to cool slightly before pouring into warm, sterilised jars, place a
waxed paper disk onto the jam and seal immediately with a lid.
Store in the fridge once opened.
Notes on sugar for jam making: This recipe is for a runny consistency jam which is semi-
set, so Granulated Sugar has been selected. For a traditional set jam use special Jam Sugar
which includes pectin to help it set. Strawberry jam benefits from using Jam Sugar.
Garsons Farm Shop at Esher stocks a variety of jam making equipment and ingredients.
RASPBERRY AND REDCURRANT PICK YOUR OWN SEASON
At Garsons Pick Your Own Farm we grow Tulameen, Octavia, Autumn Bliss and Polka
varieties of raspberries, available from June to October. Our redcurrants are Jonkheer
Van Tets and Revado, these can be picked in July and August.
All items are subject to availability © Garsons 2009, Winterdown Road, West End, Esher, Surrey, KT10 8LS