Recipe by Local Roots recipe contributor, Emily Hanhan, @nomnivorous
Makes 2 cups
½ pint (1 dry cup, or about 6 ounces by weight) red currants
1.5 cups (12 fluid ounces) water, divided
1 pint (2 dry cups, or about 12 ounces by weight) blueberries
1.5 cups (10.5 ounces by weight) sugar
1/2 teaspoon salt
The jam is safe in the refrigerator for anywhere from 2 weeks to 4 months depending on who you ask. :)
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