- 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.
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