Raspberries and Blackcurrants are a perfect flavour combination is this heavenly jam.
Before you start: Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain (if they don’t dry in time I pop them in the oven once the jars are ready and just run the fan to dry them off for a few minutes).