Raspberry and Redcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
Wash the raspberries. Wash and string the redcurrants. Mix the fruit together in a pan with the water and simmer for 20 minutes. Stir in the sugar over low heat until dissolved. Boil hard to settin...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Mason jar
- Saucepan
- Stove
- Wooden spoon
- Colander
- Fork
Ingredients
- 3lb/1.5 kg sugar
- 1½lb/750g raspberries
- 1½lb/750g redcurrants
- 1 pint/500 ml water
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Summer Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Raspberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Raspberry Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Blackcurrant Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Strawberry and Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Redcurrant Jelly from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Redcurrant or Blackberry Paste from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com
Mulberry Jam from The Complete Book of Home Preserving by Mary Norwak
app.ckbk.com