Prep & Bake Time: 50 min
Chilling Time: 12 hrs
Make homemade red currant jam with vanilla bean and strawberries for a sour-sweet jam with no pectin added, yet is till quite thick and sets firm. This strawberry and red currant jam is a fun twist on the classic jam
One thing to remember when making jam is that the riper the fruit, the lower the pectin, in many cases. Strawberries are a prime example of a fruit that, when ripe, they have less pectin than the unripe berries. Stone fruit too suffer from this problem. So jams made with some of these fruit can end up a little on the soft, runny side of set, especially if you haven't boiled them long enough to achieve the jam setting point.
- 500 grams (1.1 lb) fresh strawberries hulled and roughly chopped
- 450 grams (1 lb) CurrantC™ Red Currants
- 450 grams (1¼ cups) granulated sugar
- 45 mL (3 tablespoon) fresh lemon juice
- 1 vanilla bean split in two, seeds scraped and added to fruit
Mix the berries with the sugar, lemon juice, and the vanilla bean (the split pod and the seeds) in a big pot.
Cover the mixture and let the berries macerate in the fridge overnight.
Place the pot on the stove, uncovered and bring the mixture to a boil, stirring occasionally.
When the jam comes to a boil, continue cooking it until it hits the jam setting point, around 102 ºC (215 ºF).
Remove from the heat. Fish out the used vanilla bean pod and discard it.
Divide the jam among the jars, leaving a ¼ inch headspace. Remove air bubbles, wipe the rims clean, then cover with the lids, fingertight. If any of the jars aren't filled full, don't seal them. Instead you can cover them and enjoy them right away, storing in the fridge.
Seal the closed jars according to the manufacturers recommendations using a water bath canning kit.
Remove from the canner. Let sit 24 hours undisturbed before storing them in the pantry.