Author Notes
This strawberry red currant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream. —Matt Connor
Ingredients
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300 grams
strawberries
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150 grams
red currants
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125 grams
granulated sugar
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1
lemon
Directions
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Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
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After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week.
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