An exotic combination of lime leaf and Thai basil provide a perfect foil for tart currant and sweet blueberry. The set of this jam is quite firm. For a softer jam decrease cooking time.
ACTIVE TIME: 30 min TOTAL TIME: 40 min
Makes about 2 1/2 cups, (750 ml) Have ready 6 x 125 ml, or 3 x 250 ml jars
- 280 gm black currants, or a combination of black and red currants
- 280 gm blueberries
- 280 gm granulated sugar
- 8-10 fresh lime leaves, or 1 tsp grated lime zest
- 14 gm Thai basil
- In a 10-12 (30cm) skillet or dutch oven, mash all the ingredients together. Set aside, covered, for at least 30 min, and up to overnight.
- Bring mixture to a boil over high heat. Reduce heat just enough to maintain a boil, and cook, uncovered, until mixture will form a gel, about 8-10 minutes, stirring frequently. Remove from heat. Using tongs, or a fork, remove leaves and stems from jam. It’s ok if tiny leaves (smaller than your baby fingernail) remain.
- Testing for gel (2 methods)
a. Place a small plate/saucer in the freezer before you start cooking your jam. When you think the jam is nearing your desired thickness, remove the plate from the freezer. Drop about 1/2 teaspoon (3 ml) of the jam onto the cold plate, tilting the plate slightly. The jam will cool quickly to indicate thickness.
b. Remove the pot from the burner. Draw a large spoon through the jam mixture. If the jam is thick enough to gel, the spoon will leave a trail into which the jam does not flow quickly (see photo)
- Select a large pot which is at least 4 (10cm) taller than your jars. Set a cooling rack, tea towel or canning rack into the bottom, add water to half full, filling the jars with water. Bring to simmering. Set screw bands aside; heat lids in hot water, NOT boiling (180 F/82 C). Keep jars and lids hot until ready to fill. If your lids are newer (post 2014 purchase) pre-heating is not required.
- Remove the jars from the pot of water, setting onto a towel on the counter. Ladle hot jam into the hot jars to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre lid on jar; apply screw band securely & firmly until resistance is met fingertip tight. Do not overtighten. Place jars back into the pot of water. If the last jar is less than 3/4 full, do not process, but store in fridge for immediate use.
- Cover the pot; bring water to a boil. Boil filled jars 10 minutes. When processing time is complete, turn heat off and remove canner lid. When boil subsides – bubbles no longer rise to surface (3 to 5 minutes) – remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.
- After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.