This currant berry jam (on this yeasted no knead chocolate bread) is one with lots of texture. The raspberries still have all their seeds and the currants have never seen the inside of a food mill. I like my jam this way because I like the way it tastes and it is easy-peasy to make. I’m into easy. I was inspired to develop this recipe in anticipation of a demo I’m doing (or when you read this, have likely already done) at the Union Square Green Market, where I’ll make jam with market berries and serve it with my aforementioned yeasted no-knead chocolate bread and lots of salted butter. The recipe makes loads of jam because I have more currants than I know what to do with this summer, I anticipate sharing it with loads of peeps, jam is great for gifting and jam can live in your fridge for an awfully long time. But the recipe can be halved if less jam is more your speed. The jam is on the tart side – due to the currants – which I love, but add a bit more sugar if you’re wanting a sweeter jam. I won’t hold it against you. Promise.
Easy Market Currant Berry jam
- 2 pounds currants any variety, frozen, or not
- 3 pounds mixed berries frozen, or not
- 3 3/4 cups granulated sugar
- Place the currants and berries and sugar in a large pot and melt the sugar over medium heat. Once the sugar has melted and the berries and currants have released some juice, increase the heat to high and bring the mixture to a boil. If the mixture seems dry, add a few tablespoons of water. Boil for about 5 minutes, and then reduce the heat and simmer for about 20 minutes, until the jam reduces and coats the back of a spoon.
- Transfer the jam to ball jars, and let cool to room temp before sealing and refrigerating. This jam must be refrigerated, but will last in the fridge for at least a month (and, if you ask me, MUCH longer . . . ).