Thursday, 30 June 2011
Raspberry and white currant jam
I had a modest quantity of white currants and a significant quantity of raspberries so I decided to combine the two to make jam. Raspberries are low in pectin, white currants are high so this makes an ideal combination. I used equal quantities of both and boiled them together in the jam pan.
Once the fruit had boiled and broken up, add the same weight of sugar as total fruit used then reboil until it has reached its setting point.
By the way, the raspberry crop on the allotment is enormous! And I haven't yet looked at the wild raspberries in the local woods.