This currant berry jam (on this yeasted no knead chocolate bread) is one with lots of texture. The raspberries still have all their seeds and the currants have never seen the inside of a food mill. I like my jam this way because I like the way it tastes and it is easy-peasy to make. I’m into easy.
I was inspired to develop this recipe in anticipation of a demo I’m doing (or when you read this, have likely already done) at the Union Square Green Market, where I’ll make jam with market berries and serve it with my aforementioned yeasted no-knead chocolate bread and lots of salted butter.
The recipe makes loads of jam because I have more currants than I know what to do with this summer, I anticipate sharing it with loads of peeps, jam is great for gifting and jam can live in your fridge for an awfully long time. But the recipe can be halved if less jam is more your speed. The jam is on the tart side – due to the currants – which I love, but add a bit more sugar if you’re wanting a sweeter jam. I won’t hold it against you. Promise.
[yumprint-recipe id=’141′]
