| Prep: 20 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 0g | 0g | 77g |
| sugars | fibre | protein | salt |
| 66g | 3g | 1g | 0.01g |
My kitchen often buzzes with the aroma of my latest culinary adventure. This time, it’s the delightful scent of my White Currant and Strawberry Jam, a fruit-based recipe that I simply adore. Even as it fills the air, it fills my heart with joy and nostalgia.
The Bridge Between My Cultures
Coming from a background mixed with Californian and Gujarati influences, I often seek ways to tie in that fresh West Coast vibe with the rich flavors of my Indian roots. This White Currant and Strawberry Jam has a certain magic to it. Its sweetness is reminiscent of the more familiar Gujarati chundo, a traditional Indian sweet-sour mango pickle, while the freshness of the fruits mirror the California way of life. Additionally, this jam pairs beautifully with the Indian flatbread known as roti, a staple in Gujarati cuisine. It’s these little connections that make this recipe so valuable to me.
Health Benefits
Apart from tantalizing your taste buds, this jam has significant health implications too.
The white currants within carry a bounty of antioxidants, capable of fortifying your immune system. They are even known for their potential to prevent certain types of cancer, according to a study published in the Journal of Food Science. Strawberries are not far behind either. They’re a good source of vitamins and minerals, particularly Vitamin C. This combination of white currants and strawberries provides a delicious and nutritious addition to any meal.
Culinary Combinations
This jam also happens to be incredibly versatile. Whether spread on a slice of sourdough for a quick breakfast on a busy morning, or used as a glaze for a roast chicken for Sunday dinner, this jam adds a delightful sweetness to a plethora of dishes. In my house, a favorite is stirring a spoonful into a bowl of warm oatmeal on winter mornings.
This White Currant and Strawberry Jam is a beautiful amalgamation of my Californian upbringing and the Indian flavours that I grew up with. Behind its sweet, tangy taste, it carries a meaningful connection between my past and present, my heritage and home. Each glass jar is a delicious testament to the blending of cultures that make up who I am. And that’s why I love this recipe so much.
What You’ll Need
- 2 cups of white currants
- 2 cups of fresh strawberries
- 2 cups of white granulated sugar
- 1 lemon, juiced
- 1/2 cup of water
- 1 package of fruit pectin (1.75 oz)
Method
Step One
Wash the white currants and strawberries in cold water. Remove the stems from both fruits and cut the strawberries into small pieces.
Step Two
Place the cleaned and chopped fruit into a large pot. Add in the sugar, lemon juice, and water. Stir everything together until well mixed.
Step Three
Heat the pot over medium-high heat, stirring constantly, until the sugar has fully dissolved.
Step Four
Once the sugar is dissolved, add in the fruit pectin. Keep stirring and bring the mixture to a full boil. Boil hard for 1 minute, then remove from heat.
Step Five
Pour the hot jam into sterilized jars, leaving about 1/4 inch space at the top. Seal the jars tightly with their lids.
Step Six
Process the jars in a boiling water bath for 10 minutes to seal. Let the jars cool at room temperature. Check the seals to ensure they are tight before storing the jam in a cool, dry place.
