Raspberry Preserves

Recipe from

Oxmoor House


2 pounds fresh or frozen raspberries
1 cup black currants
2 tablespoons lemon juice
5 cups sugar


Combine first 3 ingredients in a large stainless steel Dutch oven. Bring to a boil; cook 5 minutes, stirring occasionally. Add sugar; bring to a boil. Cook over medium heat until a candy thermometer registers 220°, stirring occasionally. Remove from heat; cool completely. Pour preserves into airtight containers; store in refrigerator.