The current abundance of strawberries and raspberries from the allotment was added to last week when we gathered in our crop of red currants. I decided to make a summer fruit jam of all three together. Using the red currants in this way meant there was a good supply of pectin and I did not have to add lemon. This is what I did:
400g red currants
All the fruit was added to the jam pan and heat was applied. When it has all pulped down, add in 1.7kg of sugar (ie the same weight of sugar as fruit) and then bring back to the boil. Keep boiling for a few minutes until it has reached the setting point (to test it has, put a spoonful on a plate and leave it to stand for a couple of minutes. If it develops a skin, it has reached setting point.)
This jam is a lovely mix and has a fantastic red colour.
At this point the fruit is beginning to pulp down.
(At this point the fruit has turned to a lovely red coloured mixture.)