Raspberry and Redcurrant Jam

 We look like there will be quite a bumper crop of raspberries this year from the garden and so we need to make space in the freezer. Thus some of last years raspberries are being used for this jam and of course, the last of this years redcurrants! The result is a slightly sharper jam that is not too sweet and is one of the best I have ever tasted.

Ingredients:

• 200g of Redcurrants
• 1.15 litres of water
• 1.8kgs of Raspberries
• 2.25kg of sugar
• (makes about 3.25kg of jam)

In a suitable pan, add the redcurrants and set over a low heat. Once the juice starts to flow, add the water and bring to the boil. stir and simmer for about 15mins. Strain the contents of the pan and squeeze the redcurrants through a muslin bag. Discard the pulp left behind. The total volume of the juice should be 900ml - top up with water if less or boil for longer to reduce.

Add the juice back into the pan together with the raspberries and simmer for 10mins. Add the sugar and stir until all the sugar has dissolved.

Boil the mixture for about 15 mins until the temperature is 104-105 degC. (a thermometer or cold plate test will do!)

Remove from the heat and skim the surface for any 'scum'. Transfer to sterilised jars, seal and label!

You will not be dissappointed!

Redcurrant & Mint Jelly

The redcurrants are now over but I did manage to save mine from hungry birds using netting. Out new bush seems to be growing well. I used a garden mint from our garden but unsure of the variety.

This recipe combines mint and redcurrant and is delicious.

Ingredients:

• 500g of redcurrants
• sprig of mint
• 500g of sugar
• juice of half a lemon
• 10 mint leaves finely chopped
• 500ml of water

After you have washed the redcurrants and mint, put the currants, sprig of mint and water into a suitable pan and boil. 

Simmer and press the fruit in the pan to help the fruit to break up.

Cool and then strain the mix through a muslin bag over a bowl overnight but do not squeeze the bag.

Put the strained liquid, sugar and lemon juice into a pan and gentle cook until all the sugar has been dissolved.

Rapid boil the mixture for approx. 15 mins until the mixture reaches the setting point (104-105 degC). I use a thermometer but a cold plate test can also be used.

Remove from the heat and stir in the chopped mint.

Pour into sterilised jars and seal.

This jelly is, obviously, great with lamb! Enjoy.