Redcurrant and Blueberry Jam
Category: Jam & Preserves
Serving Size: 1 Jar
Ingredients:
| Ingredient | Quantity |
|---|---|
| Redcurrants | 500g |
| Blueberries | 500g |
| Sugar | 1kg |
| Jam Pectin (1:1 ratio) | 40g |
Instructions:
To prepare this delightful Redcurrant and Blueberry Jam, begin by gently separating the redcurrants from their stems and placing them in a bowl. Set up a separate bowl for the blueberries.
Carefully rinse both the redcurrants and blueberries under running water. For the next step, you’ll need a food mill (or passaverdura) with large holes, which you’ll place over a large bowl to catch the juice of the fruit. Add the redcurrants into the food mill and turn it to extract both the juice and the pulp of the redcurrants.
Next, do the same with the blueberries—add them to the food mill to extract their juice and pulp.
Once you have both fruit juices and pulp, transfer the redcurrant pulp into a large, high-sided stainless steel pot. This initial step should be done with the heat off.
Now, add the 1:1 jam pectin to the pulp, mixing gently. Bring the mixture to a boil over medium heat, stirring constantly to ensure that the pectin dissolves fully and evenly. Once the mixture starts to boil, continue to boil for 1 minute, keeping the stirring going.
After 1 minute, it’s time to add the sugar, stirring as you do to help it dissolve into the fruit mixture. Remove the pot from the heat and continue stirring to dissolve any foam that might have formed on the surface.
While the jam mixture is still hot, prepare your sterilized jars. If you don’t have sterilized jars, you can sanitize them in boiling water or by running them through the dishwasher on a hot cycle. Using a funnel will make the pouring process easier, so carefully ladle the hot jam into the jars, leaving about 1 cm from the top.
Seal the jars tightly, making sure there is no air left inside. As the jam cools, the heat will create a vacuum seal, allowing it to be preserved for a long time.
Once the jars have cooled completely, check that the vacuum seal has been formed by pressing gently in the center of the jar lid. If it doesn’t make the characteristic “click-clack” sound, the seal is secure.
Your homemade Redcurrant and Blueberry Jam is now ready to enjoy! Store it in a cool, dark place, and savor it for months to come.
Tips:
- For a smoother texture, you can blend the fruit pulp before cooking.
- This jam pairs beautifully with toast, yogurt, or as a topping for desserts like cheesecake.
