Description

Love the sweet-tart taste of currants but hate the big seeds? This recipe combines red currant pulp with whole raspberries for a lightly-seeded version of a sweet-tart jam.

Scale

Ingredients

6 cups currants*
1/2 cup water
3 cups crushed raspberries*
4 1/2 cups sugar

Instructions

Place currants and water in a medium-sized non-reactive pan over medium heat. Cook for 5 to 10 minutes or until the currants burst and release their seeds. Press through a fine mesh sieve using the back of a ladle. This will produce approximately 3 cups currant pulp. Discard the seeds.
Put the raspberries, currants and sugar in a heavy-bottomed, non-reactive pan over medium heat until the sugar dissolves. Increase heat to bring fruit to a full boil, reduce the heat, and continue to cook the fruit at a gentle boil. Stir occasionally, skimming off any foam, until the jam is set. Click here for details.
Pour into warm, sterlized jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe rims clean. Place lids on the jars and secure bands until finger-tip tight. Process in a boiling water bath for 10 minutes. Turn off heat and let jars sit for another 5 minutes. Using canning tongs, remove the jars and place of a heatproof surface where they won’t be disturbed for 24 hours. Check to ensure the lids sealed have properly sealed.
Consume the jam within a year — which shouldn’t be difficult.

Notes

Notes: *If using frozen currant or raspberries, measure them frozen since they will reduce in volume once thawed.

Fruit often has a mind of its own. If your currants fail to yield 3 cups of pulp, simply use equal amounts of raspberries. Measure the currant pulp and raspberry mixture. For every cup use 3/4 cup of sugar. Cook as usual.