My haul of berries was decent, but not quite enough to make more than a little bit of jam. But enter my mother in law to save the day! She discovered a patch of blackberries near the house, and had harvested a bag full of them.
So this happened...
Currants are naturally high in pectin, so you can use them in lieu of store bought pectin (which is just a fruit sugar)! Handy huh? Unfortunately our two currant bushes produced about 4 cups worth of berries (the entire harvest for the summer) so I think this is all we're going to get.
In the meantime, there's jam to enjoy.
White Current Raspberry and Blackberry Jam
- 4 cups white currants (black or red would do just as well)
- 6 cups blackberries and raspberries (I used a mix)
- 1/3 cup water
- 3 1/2 cups sugar
- 1/2 lemon squeezed
- Zested peel of 1/2 lemon
- optional:1 tsp butter
- Clean and pick stems off currants.
- Boil water and currants together until the currants burst.
- (optional) Strain seeds and reserve the currant jelly.
- Boil currant jelly, berries, lemon, peel, and sugar and butter for 20 minutes (The butter keeps it from foaming over and you won't taste it) or until the jam is set. How to test jam.
- Pour into sterilized jars, or can according to your preferred method.