Red Currant Jam

I was inspired by my beautiful friend Lindsay yesterday, when she told us that her and Owen (Toby's little buddy) were heading home to make some jam together...

It just doesn't get a lot more "summer" than that!

Right?

So...when Toby asked (for the millionth time in about 5 minutes)...

 "So, Momma....what should we do?"

I said "Let's make some jam!"

It just so happened that the cute little red currant bush in our front garden was weighed down with bunches of beautiful translucent red currants! 

Toby had so much fun picking the currants, dressed in nothing but his little undies! :)

He said "Momma...we're such a good team!"

:)

Just look at that bright red colour! 

I can't help but think of all the antioxidants :)

  

I decided to make red currant jam instead of the traditional jelly, mostly because I can't bear to throw away all the goodness that's in the fruit! (So...I'm just a *little* bit granola....what're you gonna do?)

I sweetened the jam with pear juice and honey (and a little bit of organic sugar), and it's just perfect!

If you're going to do this, you need to use the "No Sugar Needed" Pectin, though.  

For supper, I made bbq'd chicken thighs that I marinated in the red currant jam, as well as some red wine and rosemary from the garden.  I marinated them in the fridge for a half hour, and then popped them on the bbq.

Delish.  Seriously Delish.

There's just something quite nice about making something with fruit/herbs/veggies from your own garden.

I was feeling all old-school.

And I kind of liked it :)