Currant Raspberry Jam

For the currant-raspberry jam, wash and grate the currant, wash the raspberries. Mix the currant, raspberries, lime zest and juice and the preserving sugar well and refrigerate for at least 6 hours.

Strain the fruit and bring to the boil. Boil the jam for at least 3 minutes, skimming off the foam as it forms. Then pour the jam into hot rinsed jars and seal immediately.

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