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