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The Colours of Summer

Date: Jul. 18th 2006
Category: Flavour of the Month, Preserves
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Every season has its colours. For me, winter is silver and white. Spring is yellow and green. And my favourite season of all, autumn, is pure blazing gold.

But what are the colours of summer?

They’re the blues of the wildest blueberries and the deepest purple of eggplant. They’re the orange-red of ripened tomatoes and the dark, speckled green of zucchini. They’re the shiny blackness of blackberries and the blushing yellow of apricots.

But most of all, the colour of summer is the shocking, ruby red of raspberry and red currant jam. The two berries clasp each other in this concoction to form a vibrant colour that is not easy to forget. Not too sweet with a lovely hint of tartness, enjoy this on buttered toast. Or do as I do and eat it right out of the jar with a spoon.

How beautiful to be able to taste the colour of summer!

Ciao!

Raspberry and Red Currant Jam

Adapted from The Berry Bible by Janie Hibler.

  • 3 cups red currants, fresh or frozen (if using frozen, be sure to thaw them and use the juice as well)
  • 1-1/2 cups raspberries, fresh or frozen (if using frozen, be sure to thaw them and use the juice as well)
  • 1 cup sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons unsalted butter
  1. This recipe will yield 16 ounces of jam so be sure to wash and thoroughly dry either two eight-ounce jars or four four-ounce jars. Be sure to have the lids ready as well.
  2. In a large bowl, combine 1-1/2 cups of red currants with 1 cup of raspberries. Crush with a potato masher or with the bottom of a cup.
  3. Once crushed, push the fruit through a sieve to remove all of the seeds.
  4. In a large pot or skillet, combine the seedless crushed fruit, the remaining fresh fruit, the sugar and the lemon juice. Let the mixture stand for 2 hours.
  5. Turn the heat on to high, add the butter and bring the fruit mixture to a boil. Once it’s boiling, reduce the heat and simmer for 35 to 40 minutes. Be sure to stir often to prevent scorching. The jam will thicken and you will know it’s ready when you drag a spoon across the bottom of the pan and are able to see the track left by the spoon.
  6. Carefully spoon the jam into the prepared jars and seal them.
  7. Process the jars in a water bath for 10 minutes.
  8. Remove the jars and let cool completely.
  9. Enjoy!

Note:  When processing jars in a water bath, be sure that the water comes at least an inch above the top of the jars. Once the jars have been removed from the water, test the seal by pressing down on the lid. If the lid pops back up in the centre, then the jars have not sealed properly and you’ll have to reseal it.  This jam will keep for months stored in a cool location.

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31 Comments

Bron

07/18/06 at 9:09 pm

Yum I simply adore homemade jams!
Afterall jam.. well it’s pure love for bread!!

Tanna

07/18/06 at 9:10 pm

Man I wish I could have gone picking with you! The color is stunning.
How much will you put up?
Any time I’ve put any thing like this up, I go and stand in front of it from time to time and just feel so rich!
Lovely.

Claire N

07/18/06 at 9:31 pm

Homemade jams are the best, especially raspberry. I must admit that I’ve never had currents, but when I hear about them I always think about Anne of Green Gables.

sher

07/18/06 at 10:01 pm

Ahh, that looks wonderful!! I used to make jam all the time and I’m tempted to make some this week–but it’s so hot here (106 degrees)! Your jam has captured the best of summer in a little jar. Delightful.

Bea at La Tartine Gourmande

07/18/06 at 10:37 pm

Homemade jams are the best! This color, yes! any time!

Jennifer

07/18/06 at 10:50 pm

Now THAT is a gorgeous photo! I’m with you, Ivonne–homemade raspberry jam is summer all bottled up. And I love the addition of currants. Yum, yum.

Danielle

07/18/06 at 11:50 pm

Oh, how gorgeous! And you already know that I agree with you - homemade jams are the best.

Anni

07/19/06 at 12:53 am

Oh, Man! Summer-in-a-Jar, indeed! What could be finer?

Homemade jam says “Love for you” with every taste.

Great photo!

Tootles,
Anni :-)

Paz

07/19/06 at 1:12 am

Although I love autumn the best, I love the colors you’ve mentioned for all the seasons. Love that vibrant red color above! It certainly goes with the heatwave we’re having. ;-)
Paz

Kat

07/19/06 at 2:47 am

Homemade is always the best. I’ve never had seasons until living in Japan!

Anne

07/19/06 at 4:06 am

OH, don’t forget to warm it up in the microwave and pour over ice cream! Serve with homemade cookies of choice. Ah, I’m hungry now for that and it’s only 10 am. Ugh!

Lisa

07/19/06 at 9:46 am

Sounds absolutely fabulous and I love, love, love that picture, Ivonne! Beauteous =)

Rebecca

07/19/06 at 9:58 am

I knew you would find a use for all the currents you picked recently! This jam sounds divine; it would make the perfect filling for the jelly roll in Nic’s Baking Sheet this week…

Clarice

07/19/06 at 10:10 am

Oh yes red currant and raspbery together, yumm. And the hint of lemon perfect !! Clarice

Dani

07/19/06 at 10:52 am

I’ve never had homemade jam before! Ship some to NJ! :)

CJ

07/19/06 at 4:53 pm

What a fantastic description of the colours of the seasons.

Fabienne

07/19/06 at 5:24 pm

I love homemade jam and what’s beautiful color …

Sue Vancil

07/19/06 at 5:59 pm

What a beautiful photo! I can almost smell the jam from here! Makes me want to go bake some bread just for it.

precious moments

07/19/06 at 7:52 pm

gosh gosh gosh, haven’t check in for a few days and now I am overwhelmed by all your gooides. Your pix really makes me hungry.

jasmine

07/19/06 at 9:33 pm

Hi Ivonne

I’ve always associated months with colours…in the summer, June is usually a Mediterranean blue, July is sunshiney yellow-verging-on-lime green, August is a torridly (luridly) hot pink.

j

Natalia

07/20/06 at 12:43 am

Yes, I think red is the color of the summer. And jam is a wonderful way to make it last. I like the addition of butter in your jam. I’m going to try that in mine.

Geneve

07/20/06 at 2:12 am

My Grandmother used to make cases and cases of raspberry currant jelly that she would then give out around the holidays as gifts. It became known to us as “Grandma Jelly.” It’s the perfect balance of sweet and tart - love it!
Beautiful photo!

Francesca

07/20/06 at 3:50 am

che colore rosso accesso e intenso

Susan in Italy

07/20/06 at 6:40 am

You’ve got it! I just love buying summer fruits and vegetables and packing them in my hanging baskets with their purples, reds, yellows and greens. Yum!

joey

07/20/06 at 8:00 am

That is gorgeous! Oh how I wish we grew raspberries here! They are imported and very expensive…plus you only have them for a brief split second. Sigh…I’d love to make this :)

jackie

07/20/06 at 3:57 pm

Beautiful picture! I’ve never made jam, but this has convinced me to try - and I have that book which is lovely. I’ll let you know how it goes!

Sara

07/20/06 at 4:15 pm

Delicious! I made some current jam 3 years ago - we’re still eating it.

maura

07/20/06 at 10:01 pm

This is a beautiful post!

As much as I love red currants, they’re not available here in Hillbilly Haven. Stupid me for not bringing some back from SF!

sam

07/21/06 at 6:48 am

yum and wow!

connie

07/22/06 at 4:40 pm

yay! the currants are used! [and the result is lovely]

Ivonne

08/6/06 at 9:05 pm

Hi all,

The jam looks gorgeous and tastes delicious! A wonderful way to use summer’s bounty!

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