Monday, 16 July 2007

Blueberry-Currant Jam

See Making Jam for more general information about making jam.

5 250-ml jars
1 hour - 15 minutes prep time

Blueberry Currant Jam
4 cups (1 litre/quart) red currants
1/4 cup water
4 cups sugar
4 cups (1 litre/quart) blueberries

Put the empty jars in a large canning kettle and cover with water. Bring to a boil.

Meanwhile, wash and pick over the blueberries; set them aside.

Wash and drain the currants. Put them in a pot with the water, and bring to a boil. Stir frequently, until the currants have mostly burst. Strain them into a large jam kettle or other large, deep pot. Discard the stems and seeds.

Add the sugar to the currant juice. Bring to a boil, and boil hard, stirring frequently, for 5 minutes.

Add the blueberries and continue cooking for another 10 to 15 minutes, until the gelling point has been reached.

Ladle the jam into hot, sterilized jars. Wipe the lips of the jars, and seal with lids and rims which have been boiled for 5 minutes. Put the finished jars back in the boiling water bath for 5 minutes to ensure a good seal.

Let cool and check the seals. Label the jars with the product name, month and year of production and batch number if you are making more than one batch. Keep in a cool, dry place and store in the fridge once opened.

1 comment:

Kevin said...

This combination sounds good. They had the first of the blueberries (that I have seen) at the market on the weekend. I was planning on doing a straight blueberry jam this coming weekend.