Top | summer!
(recipe, Sarah Gilbert)
I wait longingly for currants each June; they are brilliant and gorgeous and have the benefit of being high in both pectin and acid, perfect foils for berries in summer jams. I make several batches of currant "jelly" (which is more juice) and add it to other jams, a half-pint at a time, to brighten, provide acidic security against bacteria, and give a little jelly lift without commercial pectin. It doesn't, however, set up like storebought jelly, so if that's what you want, you'll have to add Pomona pectin or some other low-sugar pectin substitute. I haven't measured carefully, so you may get slightly different results, or need to add honey to get the sweetness you desire.