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Title: Raspberry Redcurrant Jam/jelly
Categories: Preserve Fruit British
Yield: 25 Pots
| 5 1/2 | kg | Fresh Raspberries |
| 1 | kg | Fresh/frozen Redcurrants |
| 25 | fl | Water; divided |
| Measure pulp | ||
| 750 | g | Sugar; -=PER=- |
| 1 | l | Pulp |
Heat raspberries and redcurrants together in batches in microwave until just short of boiling. Tip into large pan capable of going into oven. Pre-heat oven to cool 125C 250F. When all fruit is added, add about half to three quarters of the boiling water, bring to simmering point on top of stove, then put into oven and allow to simmer about 1/2 hour. (The purpose of all this palaver is to get the fruit to render as much juice as possible without being over cooked). Again in batches, pass the pulp through the fine plate of the kenwood sieve, and then through a sieve, to remove the seeds. Tip the seeds into a pan and add the remaining water, bring to boil, stirring and then tip into sieve again to remove any further pulp. Press well and discard seeds. Measure volume of pulp and add the appropriate amount of sugar. The proportions are 3 parts of sugar to 4 parts of pulp (weight by volume), so for 1 pint (US) pulp, use 12 oz sugar etc. in UK, use 1lb sugar per pint of pulp. Warm, stirring carefully, until all the sugar is dissolved, then raise heat to maximum, bring to boil and boil until a) setting point is reached on the thermometer, b) the jam passes the "flake test" ie, the last drops of jam fall from the spoon in a sheet when the spoon is held over the preserve, and c) the jam passes the wrinkle test, ie when a few drop of jam are dropped on a cold plate, and cooled, then a finger pushed through will form wrinkles on the surface of the jam. For the recipe as given, and boiled in a large pan over VERY fierce heat, the boiling took 10 minutes. Tip into jars, screw down lids, and immediately tip upside down. Leave a couple of minutes then tip right way up again. When cold, label and store.
This recipe gives a well set preserve midway between jam and jelly. It's not clear, but has no pips. The redcurrant improves the set and the acid/fruit/sugar balance. We are extremely pleased with it.
Recipe IMH c/o Le MarYol BBS 2:325/3.4
From: Ian Hoare Date: 07-08-98 (01:21) The Once And Future Legend (1) Cooking
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