Last weekend, I bought currant bushes at a nearby farm. Some of them had berries, and I could tell the robins were eyeing them up. So, I plucked them off and brought them inside.
I thought about making a currant tart or muffins, but decided instead to go ahead and make jam.
I mixed red, white, and pink currants together, but mostly red ones.
The jam (all 2 Tbsp of it!!!) turned out a brilliant ruby red. I have never seen a more beautiful jam!
What did it taste like? Sour and sweet. Mostly sour. I make all of my jams without pectin and this jam was no different, except that it set up much quicker. I only added the berries and a smidge of sugar. I didn't measure. I usually try to go for a 3:4 ratio of sugar:berries. So if I had 1 cup of berries, I would add 3/4 cup of sugar. I would add less sugar, but I want them to be safe for preserving in jars and sugar helps with preservation.
In this case, I had such a small amount that I barely added any sugar and the jam cooked and set up in mere minutes.
I will definitely make this jam again. I will also experiment with mixing currants and other berries - honeyberries, strawberries, and raspberries.
I am especially excited about a strawberry/currant mix. It will probably taste divine and be a gorgeous red.... We'll have to wait until next summer to find out!
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