This is a jam for grown ups. It`s bitter, sweet and savory all at the same time. I`m not sure what we`ll use it for yet (we`ll figure that out once we taste the first open jar) but I suspect cheese and roasting are going to play a role (two different roles to be technical). Scones or biscuits are also likely allies.
The jam may not completely set at first – it can thicken over the following 2-3 weeks so be patient and you should see the results you are looking for. The seeds and skin of fruit contain the most pectin so the currants are a big help in setting things up here.
Recipe adapted from the Bernardin Complete Book of Home Preserving which likely matches the Ball book in the US).
Ingredients (Makes about 8 half-pints)
- 4 cups red currants (stemmed)
- 5 cups chopped apricots with the pits removed
- Zest and juice of 1 lemon
- 7 cups granulated sugar
- 0.5 tablespoon white pepper (black would do but the small size of the pepper pieces is most desirable to evenly spread their bite through the jam)
- 0.25 Cup of Grand Marnier
- Bring fruit to a gentle roll over medium-high heat.
- Add sugar gradually – about a half-cup at a time. Stir, incorporate, repeat.Keep at a moderate boil for about 15 minutes, stirring to prevent sticking. Cook till thick.
- If you think it`s ready, remove from heat and do freezer test (it`s explained in the middle of this post)
- Skim foam, fill hot, clean jars and process in a water bath for 10 minutes.