The last three weeks I have been moaning on and off about my struggle with making strawberry jam. How do I capture the essence of in season strawberries at the height of their flavour into a mason jar? It’s all too easy to overcook the berries in attempt to reach that elusive jiggly set when there is so little pectin in the fruit. I refuse to use commercial pectin and I don’t have any apple pectin stock in my pantry. Last night, I found my strawberry jam success with a little help from pectin-rich red currants.
Mixing low-pectin with pectin-rich fruit in jam making to achieve a desirable set is nothing new. The trick lies in choosing a combination that doesn’t outshine the main flavour in the preserve. This is why under-ripe apples are often used to make pectin stock because of their neutral flavour. I paired red currants with strawberries for its complementary berry tartness and also the bright red colour. My fourth batch of Minty Strawberry Jam remains predominately strawberry with a hint of mint, lemon, and kirsch in the background. The only telltale sign of red currants is the occasional seeds found in the jam. The set is so beautifully loose with all that bright summer strawberry flavour bursting from the whole berries. I’m so happy that I finally have a batch of strawberry jam to be proud of!















