Blueberry Currant Jam
Red currants. As soon as I saw them at the farmers' market, I knew I had to have them. True, I had never actually used them before—or even, to my knowledge tasted them. But they were too beautiful to pass up. And I did know that my grandmother used to make jelly out of them.
Then I found some blueberries and Blueberry Currant Jam was born!
I combined the juice from the currants with honey-sweetened blueberries to create a not-too-sweet, but not-too-sour jam that is as unique as it is delicious.
Besides being excellent on toast, this jam really dresses up bites of soft cheeses like Havarti. It's perfect for breakfast, or for an evening of wine and cheese on the front porch!
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