Blueberry-currant Jam

Recipe by Jenny Sanders

A lively blend of summer flavours. Not too sweet, just the way I like my jam.


  1. Wash and pick over the blueberries.
  2. Set them aside.
  3. Wash and drain the currants.
  4. Put them in a pot with the water.
  5. Bring them to a boil, stirring frequently, until the berries are popped and the juice is flowing freely.
  6. Strain well, reserving the juice and discarding the stems and seeds.
  7. Put the juice in a preserving kettle with the sugar, and bring to a boil.
  8. Boil hard, stirring constantly, for 5 minutes.
  9. Add the blueberries, washed and picked over, and continue cooking for another 10 to 15 minutes, until the gelling point is reached.
  10. Put in hot sterilized jars, seal, and process in boiling water for 5 minutes.

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