Blueberry-Currant Jam

Gather

Ingredients

• 1 quart stemmed blueberries
• 1 cup water for blueberries
• 2 cups stemmed currants
• 1 cup water for currants
• 3 cups sugar

Preserve

Instructions

1. 01

   Pre-sterilize jars and keep them hot.

2. 02

   Simmer the blueberries with 1 cup water for 5 minutes. Separately, simmer the currants with the other 1 cup water for 10 minutes, then remove their seeds by working the cooked fruit through a food mill or sieve.

3. 03

   Mix the blueberry mixture with the seedless currant pulp and boil briskly for 5 minutes. Stir in the sugar until it has dissolved.

4. 04

   Boil briskly until the spread thickens, about 20 minutes, and stir often. Transfer the hot jam to heated sterile jars with ¼-inch headspace; clean the rims, then secure the lids.

5. 05

   In a boiling-water canner, process half-pints or pints for 5 minutes (base time).
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