• Cook currants until soft, adding the water to prevent them from sticking. Once cooked, press currants through a sieve or food mill.
• Combine the currant pulp and crushed raspberries in a large pot. Add sugar, stirring until dissolved. Cook rapidly until it reaches your gelling point. Stir often to prevent sticking!
• Remove from heat. Skim foam if needed.
• Lade hot jam into hot jar, leaving ¼” headspace. Wipe the rims clean and place your lids and screw bands.
• Place jar in the canner and process.

Processing with Water Bath Canner

• After all jars are in the canner, lower rack into the water. Bring to a boil.
• When the water comes to a rolling boil, start your time.

Processing Time

• Process half-pints or pints for 15 minutes. Be sure and adjust your time for altitude:
• 0-1,000 ft - 15 minutes 

  1,001-3,000 ft – 20 minutes 

  3,001-6,000 ft – 25 minutes 

  6,001-8,000 ft – 30 minutes 

  8,001-10,000 ft – 35 minutes 
• Process for the full time indicated, adjusting the heat as needed to maintain a boil for the entire processing time.

Cool Down Time

• When processing time is completed turn off the heat.
• Remove the canner lid and wait 5 minutes.
• Remove your jars. (optionally you can wait another 5 minutes if the contents appear to be bubbling so hard it is coming out of the jars)
• Put the jars a few inches apart on a thick towel and allow them to cool to room temperature undisturbed. 12 hours is suggested.
• When the jars are cooled, remove the metal bands, check the seals, wash jars, dry completely, and store in a cool dark place.
• Enjoy!