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