1 cup fresh black currants
3 cups water
4 cups fresh, local Oregon strawberries
2 T lemon juice
1.5 cups sugar
peel of one lemon
Black currants are high in pectin and will act as pectin in the jam. Cook 1 cup of currants with 3 cups water – bring it to a boil and then simmer for 20 – 30 minutes. Drain, reserving the juice.
Combine 6 cups washed, hulled and sliced strawberries in 1.5 cups sugar. You can also add the peel of 1 lemon lemon peel or some ginger. Macerate overnight in the fridge.
Next morning, remove the lemon or ginger if you added it. Add 2 T lemon juice and 3/4 cup of the currant juice. Bring to boil in heavy, wide pot. The process may take 15 – 20 minutes but it could take closer to 25 minutes – it depends on the water content of the fruit. I bring the temp up to about 221 degrees or use a cold sauces to check the gel.
Ladle the jam into sterile jars and seal using either a water bath or steam canner.