Raspberry redcurrant jam

Raspberry jam Easy Food
Serves 2
450g redcurrants
40ml water
250g raspberries
300g caster sugar
  1. Combine the redcurrants in a saucepan with the water. Cover with a lid and bring to a boil, stirring occasionally, until the redcurrants have burst.
  2. Press the mixture through a sieve, discarding any seeds or skins. Return the strained purée to the saucepan.
  3. Gently stir in the raspberries and sugar until combined. Bring to a boil, stirring until the sugar dissolves.
  4. Boil rapidly for about 20 minutes, or until the mixture is thick, skimming any white froth off of the top. To test if the jam is ready, place a small bit onto a plate that has been in the freezer and refrigerate for two minutes. Push the chilled dollop of jam; if it wrinkles but mostly holds its shape, the jam is ready.
  5. Transfer to sterilised jars and keep for up to three months.

Per Serving 46kcals, 0.1g fat (0g saturated), 10.9g carbs, 9.7g sugars, 1.1g protein, 0.7g fibre, 0g sodium