Summer berry jam

Summer berry jam

A friend of mine taught me years ago, that the best way to harvest currants, is to cut the branches with the berries on – and then find a nice and shady place to sit and string the currants.

This summer, I have got huge amounts of both red and black currants as well as yellow and red raspberries in my garden.

I have made a lot of RØDGRØD – the favorite Danish summer pudding cooked on red berries, a little water and sugar. It is served cold with cream.

And then I made a lot jam of red currants, black currants and raspberries.

3 pounds berries (1 of each)
3/4 cup water
11/2 pound sugar
1-2 tsp pectin

Prepare 6-7 half-pint canning jars and lids. Place a small plate in your freezer.

Place the red and black currants in a large pot. Add water and bring the mixture to a hard boil and let it boil for about 3 minutes - stirring with a wooden spoon.
Add the sugar and let it boil - stirring with the wooden spoon until the sugar has dissolved. Ad the raspberries and let it boil for about 3 minutes.
Add the pectin according to the package.
Test the jam by placing a small amount on the chilled plate. Allow 30 seconds to pass and then run your finger through it to see what the cooled consistency will be.
Ladle the jam into hot, sterilized canning jars. Wipe the rims of the jars clean with a dampened paper towel and seal them with the sterilized lids.
Store a cool and dark place.
Enjoy on bread, scones or in cakes or on your morning yoghurt.