Raspberry currant jam

We carefully sort out the currant and raspberry berries from the branches or leaves that come across when collecting. We take the number of berries of one and the other species in equal proportions - then the taste of the finished jam will turn out bright, saturated, with an amazing aroma. Then fill the berries with cool clean water and rinse well from dust and earth. It is better to wash the berries separately, since then currants and raspberries will be added to the jam at different stages of preparation.

Using a juicer, extract the juice from the red currant. In the absence of a juicer, you can simply suppress the currant berries with a mash pusher until they release the juice, and then grind them through a sieve, separating them from the rough skin of the berries and tails.

Raspberries are also sorted and separated from half of the particularly large and beautiful berries separately. The rest of the raspberries are also passed through a juicer or rubbed through a sieve of berries to a homogeneous liquid consistency.

Pour the juice from the red currant into the pan first and add all the sugar at once. Mix all the ingredients together and put the pan on the stove. Over low heat and with frequent stirring, bring the currant mass to a boil.

Add the grated part of the raspberries to the pan with red currants and mix. Again, bring the contents of the pan to a boil and add whole raspberries. Mix gently so as not to damage the whole raspberry.

As soon as the berry mass boils again, remove the pan from the heat. Red currant and raspberry jam is ready! It can be immediately packaged in a pre-prepared container - in cans. They should first be thoroughly washed, sterilized, and the lids boiled. We lay out the jam and seal it tightly, let it cool completely upside down.

Such jam should be stored in a dark, cool place.

Bon appetit!