Blueberry Currant Jam

Red currants.

I saw them at the farmers’ market, all bright red and glistening (it was raining) and I knew I had to have them.

Total impulse purchase.

When I bought the things, I had no idea what I would do with them… other than that they were reputed to be a super food, and that my grandmother used to make jelly out of them.

I don’t really like making jelly. It’s harder than making jam… and I don’t have a jelly bag. Yes, I know. It would be a really easy thing to remedy… and I could use cheesecloth and one of my zillion colanders anyway. But still…

So I sort of stuck them in the fridge to await inspiration.

However, while I was at the Public Market buying blueberries–or to be more specific, forcing the Pixie to buy blueberries from the vendor’s, equally reluctant, Pixie-sized daughter (that sort of thing is good for them, right?)–I saw a display of blueberry-currant jam.

I almost bought it–just to see what it tasted like. And then I realized that I had currants still in the refrigerator, and now blueberries… and that I like making jam.

So I did.

Blueberry-Currant Jam

Needed:

1 pint red currant berries

1 pint blueberries

Pomona’s Pectin and calcium water (don’t worry, the calcium and excellent directions come with the Pectin.You can also watch this video for added instructions, or if you need a refresher course in canning.)

Bottled lemon juice

Raw, local honey

A water bath canner, or a large pot with a lid and this small batch canning contraption, which is what I used. You could also use something like this, or anything, really to keep the jars off the bottom of your pot.

Canning utensils

Jelly jars, with lids and rings. This recipe makes a little over 5 of the tiny jelly jars.

Method:

Wash and remove stems from 1 pint red currant berries. Place them in a small pan (like this) with 1/4 cup of water. Bring to a simmer, stirring to mash berries. Strain through a wire mesh colander (like this) catching the juice in a small bowl or measuring cup (like this). Since this is jam, not jelly, it is okay if some bits of pulp escape into the juice–so long as the seeds stay out! You should have approximately 1 cup of juice. Set aside.

Wash and remove any stems from 1 pint blueberries. Place them in a small pan (like this) with 1/4 cup of water. Bring to a simmer, stirring to mash berries. (You may need to use a potato masher (like this), or be very vigorous in your stirring to break up the berries. Blueberry seeds are tiny, so there is no need to strain them, plus we want to include the berries. You should have approximately 1 1/2 cups of juice and pulp.

Place the juice and pulp mixture into a medium-sized pan, add 2 1/2 tablespoons of bottled lemon juice and 2 1/2 teaspoons of calcium water. Bring to a boil, stirring often.

Meanwhile, add 1 1/4 teaspoons of Pomona’s Pectin to 1/3 cup of honey. Stir to dissolve.

When the fruit mixture is boiling, slowly add the honey-pectin mixture, stirring constantly. Stir briskly for about 2 minutes to ensure that the honey and pectin are completely incorporated.

Return to a boil. Then remove from heat, spoon the jam into the jars, leaving 1/4 inch head space, and process for 10 minutes (be sure to remember to adjust for your altitude!) in a water bath canner.

 This jam is excellent on buttered toast, of course, and also delicious on semi-soft cheese, such as Havarti.

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