On Fri, 07 Dec 2007 02:20:30 -0500, BlackHawk 96
> wrote:

>I'm about to do a test batch of: 2/3 black raspberry/ 1/3 black
>currant conserve, sweetened with sucralose and thickened with low
>methoxyl pectin from Pacific Pectin.
>
>Any thoughts on the ratio? I might go for 50/50, but that may be too
>strong tasting as the black currants are really strong.
>
>How much pectin to use is a question. Pacific Pectin says that 5% will
>even gell water. So something less than that. I dimly recall that in
>the remote past, black currants have set very well on their own. I
>can't recall the procedure or proportions though.
>
>How much sweetness to use is another question.
>
>I'm also contemplating using some ascorbic acid to jazz it up,
>although I would probably only do that with 100% black raspberries.
>
>If anyone has had experience with this combo, I would love to hear
>about it.
> Sincerely, BlackHawk

Update:
I read the RFP FAQ, posted on 07-11-05 by SCUBApix, with great
interest. It was VERY informative. Thanks to all who had a hand in
that.

So, I think I have a couple of trial recipes formulated. Here goes:

Black Rasp/Blk Cur "No sugar" jam.

2/3 c smashed blk rasp
1/3 c smashed blk cur
1/2 c Altern
5/8 tsp potassium sorbate = 1.25g = .5% of fruit (minimal effective
dose is .01%)

AND

Same as above except for the addition of:
2 tsp low methoxyl pectin.

Any comments?
Sincerely, BlackHawk