Blueberry Currant Jam Recipes

GOOSEBERRY-BLUEBERRY JAM

Steps:

• Pick through and rinse gooseberries and blueberries, removing stems and leaves and discarding any bad berries.
• Add the lemon juice and water to a medium saucepan.
• Over medium heat, slowly add the sugar to the lemon and water, whisking as you go, until the sugar-water mixture is smooth. If necessary, you can add a bit more water.
• Heat on medium until the sugar dissolves and the mixture is clear. Just don't keep heating it, because you'll end up with caramel - in this case, not good! And yes, I've done it.
• Add the gooseberries, and cook (keeping the heat at medium) for about 3 minutes.
• Stir in the blueberries (and the nutmeg, if using).
• Bring the mixture to a boil, and allow to boil for about 5 - 10 minutes until thickened.Tip: How do you tell it's the right consistency? Do the spoon text. Dip a cold metal spoon into the mixture, and pull it out sideways. If the mixture drips off in one stream, it's not ready. When the mixture drips off in two drips, it's close. Then the two drips begin to form a sheet, it's ready! Keep in mind it'll keep thickening up after it cools.
• Allow to cool a bit, then pour into jars. Store in an airtight container in the refrigerator.

BLUEBERRY-CURRANT JAM

Steps:

• Wash and pick over the blueberries.
• Set them aside.
• Wash and drain the currants.
• Put them in a pot with the water.
• Bring them to a boil, stirring frequently, until the berries are popped and the juice is flowing freely.
• Strain well, reserving the juice and discarding the stems and seeds.
• Put the juice in a preserving kettle with the sugar, and bring to a boil.
• Boil hard, stirring constantly, for 5 minutes.
• Add the blueberries, washed and picked over, and continue cooking for another 10 to 15 minutes, until the gelling point is reached.
• Put in hot sterilized jars, seal, and process in boiling water for 5 minutes.

BLACK CURRANT JAM

Steps:

• Crush currants thoroughly, one layer at a time. Press half of pulp through a sieve to remove some of the seeds. Place pulp in large saucepan; add water. Bring to boil on medium heat, stirring occasionally. Reduce heat to medium-low; cover. Simmer 15 min., stirring occasionally.
• Add pectin crystals; mix well. Bring to full rolling boil on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Stir and skim foam for 5 minute to prevent fruit from floating to top.
• Pour immediately into warm sterilized jars, filling to within 1/4 inch of rims. Seal while hot with sterilized two-piece lids with new centres. Let stand at room temperature until set.

RASPBERRY-CURRANT JAM

Steps:

• Wash the currants and put them in a sauce pan with the water.
• Cover the pot and bring to a boil, stirring gently, until the currants are all popped.
• Press them through a sieve, and reserve the puree.
• Discard the skins, stems and seeds.
• Gently rinse the raspberries and drain them well.
• Mix the currant puree, raspberries and sugar in a large pot.
• Bring to a boil, stirring constantly, until the sugar dissolves.
• Boil hard until the mixture almost reaches the gell stage, about 20 minutes.
• Stir occasionally to prevent sticking.
• Remove from the heat and skim.
• Seal in sterilized jars.
• Put in a boiling water bath for 5 minutes.