Rinse and hull the berries. Add the redcurrants, jam sugar and muscovado sugar in a saucepan and boil for about 8 minutes.
Skim off any foam, and pour the jam into hot, thoroughly cleaned jars. Seal. Store in a cool place.
Tip: Using a mixture of half blueberries and half redcurrants works really well. It is a fantastic combination!
The recipe was made by