STRAWBERRY-CURRANT JAM
From Harriet Fasenfest, Preserve

Makes 4 half pints

2 cups currants
1 cup water
1 qt strawberries (about 4 cups crushed)
3 cups sugar

Combine currants and water in a pot to make currant pulp. Cook 10 minutes to soften. Press mixture through a food mill or a sieve to remove the seeds.

Put strawberries, sugar, and currant pulp in a large saucepan and cook over medium-low heat until sugar dissolves. Raise temperature and bring to a boil. Cook until thick, approximately 10 minutes. Stir occasionally midway through cooking to prevent scorching. Test for gel using one of the techniques listed on Preserve’s website: portlandpreserve.com.

Pour hot jam into clean jars leaving a quarter-inch head space. Cover with lids and rings and process for 10 minutes in a boiling water canner. If you are going to keep it in the fridge or freezer just let cool overnight before storing.