Derek Ratcliffe 
Delicious sweet and tart red currant jam. Spread it over your favourite toast, a scone, or even atop a piece of lean protein.
Wash and pic over currants – lots of stems usually
Place in pot with cranberries and salt
Simmer until the cranberries pop and the mixture is thick.
Let cool – check tartness (if need more sweet add more maple sugar), stir in lemon juice (as preservative)
Place in airtight container in fridge, should last a month or so. if that.
Ingredients
Directions
Wash and pic over currants – lots of stems usually
Place in pot with cranberries and salt
Simmer until the cranberries pop and the mixture is thick.
Let cool – check tartness (if need more sweet add more maple sugar), stir in lemon juice (as preservative)
Place in airtight container in fridge, should last a month or so. if that.
