Currant & Raspberry Jam
- 7 pints currants
- 10 pints raspberries
- 12 pints sugar, sifted
Put the currants and raspberries together in a preserving kettle. Boil for about an hour. Add the sugar and boil for 45 glorious minutes longer, stirring most of the time to prevent them from sticking and burning.
When done, put in small jars or glasses. Let them stand until the next day, then close them.
When done, put in small jars or glasses. Let them stand until the next day, then close them.
Submitted by Jul 23, 2010
15 min 30 min 45 min
15 min 30 min 45 min