Blueberry Currant Jam
Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Makes 2 cups
½ pint (1 dry cup, or about 6 ounces by weight) red currants
1.5 cups (12 fluid ounces) water, divided
1 pint (2 dry cups, or about 12 ounces by weight) blueberries
1.5 cups (10.5 ounces by weight) sugar
1/2 teaspoon salt
- In a medium lidded pot, add the currants and 1 cup (8 fluid ounces) of water. Cover the pot and bring the mixture to a boil. Turn the heat to low and cook for 10 more minutes.
- Strain the mixture using a fine mesh strainer, cheesecloth or a nut milk bag. While the mixture is straining, put the blueberries and ½ cup (4 fluid ounces) water in the same pot. Cover and cook on medium-high heat for 5 minutes.
- Strain the currants pressing the fruit firmly to release the majority of the liquid.
- Once 5 minutes have passed, add the strained currant liquid to the pot and turn the heat up to high. Cook, uncovered, for 5 minutes.
- Add the sugar and salt to the pot and stir to incorporate and dissolve the sugar. Cook on medium-high heat and stir every few minutes. You're looking to cook at a constant boil but nothing too hard or overflowing the pot.
My batch took about 30 minutes to reach the right texture and heat. The size/width of the pot, the water content in your fruit and your general stovetop will affect the cooking time. You’re looking for the jam to hit 220 degrees with a candy thermometer, or for the jam to pass the ‘plate test’. (Food In Jars has a great explanation of what to do for the plate test.)
- Once the jam is ready, take the pan off the heat and transfer to heat-safe containers. Let the jam cool down for a little bit at room temperature and then transfer to the refrigerator.
The jam is safe in the refrigerator for anywhere from 2 weeks to 4 months depending on who you ask. :)