Raspberry-Currant Jam

Directions

1. 1
   Wash the currants and put them in a sauce pan with the water.
2. 2
   Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
3. 3
   Press them through a sieve, and reserve the puree.
4. 4
   Discard the skins, stems and seeds.
5. 5
   Gently rinse the raspberries and drain them well.
6. 6
   Mix the currant puree, raspberries and sugar in a large pot.
7. 7
   Bring to a boil, stirring constantly, until the sugar dissolves.
8. 8
   Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
9. 9
   Stir occasionally to prevent sticking.
10. 10
    Remove from the heat and skim.
11. 11
    Seal in sterilized jars.
12. 12
    Put in a boiling water bath for 5 minutes.