This strawberry red currant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream. —Matt Connor
In This Recipe
Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week.