Every season has its colours. For me, winter is silver and white. Spring is yellow and green. And my favourite season of all, autumn, is pure blazing gold.
But what are the colours of summer?
They’re the blues of the wildest blueberries and the deepest purple of eggplant. They’re the orange-red of ripened tomatoes and the dark, speckled green of zucchini. They’re the shiny blackness of blackberries and the blushing yellow of apricots.
But most of all, the colour of summer is the shocking, ruby red of raspberry and red currant jam. The two berries clasp each other in this concoction to form a vibrant colour that is not easy to forget. Not too sweet with a lovely hint of tartness, enjoy this on buttered toast. Or do as I do and eat it right out of the jar with a spoon.
How beautiful to be able to taste the colour of summer!
Raspberry and Red Currant Jam
Adapted from The Berry Bible by Janie Hibler.
- 3 cups red currants, fresh or frozen (if using frozen, be sure to thaw them and use the juice as well)
- 1-1/2 cups raspberries, fresh or frozen (if using frozen, be sure to thaw them and use the juice as well)
- 1 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons unsalted butter
- This recipe will yield 16 ounces of jam so be sure to wash and thoroughly dry either two eight-ounce jars or four four-ounce jars. Be sure to have the lids ready as well.
- In a large bowl, combine 1-1/2 cups of red currants with 1 cup of raspberries. Crush with a potato masher or with the bottom of a cup.
- Once crushed, push the fruit through a sieve to remove all of the seeds.
- In a large pot or skillet, combine the seedless crushed fruit, the remaining fresh fruit, the sugar and the lemon juice. Let the mixture stand for 2 hours.
- Turn the heat on to high, add the butter and bring the fruit mixture to a boil. Once it’s boiling, reduce the heat and simmer for 35 to 40 minutes. Be sure to stir often to prevent scorching. The jam will thicken and you will know it’s ready when you drag a spoon across the bottom of the pan and are able to see the track left by the spoon.
- Carefully spoon the jam into the prepared jars and seal them.
- Process the jars in a water bath for 10 minutes.
- Remove the jars and let cool completely.
Note: When processing jars in a water bath, be sure that the water comes at least an inch above the top of the jars. Once the jars have been removed from the water, test the seal by pressing down on the lid. If the lid pops back up in the centre, then the jars have not sealed properly and you’ll have to reseal it. This jam will keep for months stored in a cool location.