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Tuesday, August 2, 2016

Raspberry and Current Jam - From Eva


6 cups Currants
4 cups Raspberries (use 2/3’s sugar to berries)
7 cups Sugar


  1. Mix berries and sugar in pot over medium heat. Don’t forget to mix from the bottom of the pan. You need to stay around the kitchen for this whole Jam process so nothing boils over
  2. When mixture gets to a good boil all over, set the timer for 15 minutes. Stir periodically during this time.
  3. Stir for another 10-15 minutes but pretty often
  4. Boil the lids in a medium pot. You will taking one lid out at a time when you are ready to use it on the jar
  5. Start to check the fluidness of the jam. Pick up about1/2 teaspoon of the juice and roll it around the spoon to cool the liquid. Then slowly drop it off the spoon. When it forms like a thread or permanent drop …then the jam is ready to put in the jars
  6. Spoon off all the pink foam into a heat proof bowl
  7. Ladle the jam almost to the top of a jar, wipe around the inside and the outside of the jar to get all the stickiness clean with a wet paper towel. Tightly screw on a top and turn the jar upside
    down on the counter. The counter should be lined with a plastic or paper bag.
  8. Repeat for all the jars
  9. When the jam has cooled, you can turn the jars and store


Extra large pot
About 8 medium jars (start washing the jars in the dishwasher to sanitize)
Metal tablespoon to test jam
Heat proof little bowl for pink foam
Ladle to scoop out jam to jars
Medium pot for boiling lids
Grabber tool to take out each lid from the boiling water


Lovingly recorded by Diana


1 comment:

  1. What about the jars? Don't you boil them as well?


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