Raspberry And Redcurrant Jam.

METHOD

• Use only fully ripe fruit. Crush the currants and add 140ml of water
• Bring to the boil, cover and simmer for 10 minutes
• Remove the seeds by sieving and then crush the berries
• Measure the sugar into a large preserving pan
• Add 1 kg of prepared fruit making up the weight with water
• Heat slowly until the the sugar has dissolved, then bring to a full rolling boil, stirring continually for 3 minutes.
• Remove from the heat and stir in the Certo, mixing well.
• Allow to cool for 2 to 3 minutes, and skim and pot up in the usual way.

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