This strawberry red currant jam is lovely sharp and runny jam, which is equally good on scones, oatcakes or ice cream.
300gfresh strawberriestops off and washed
150gfresh red currantswashed
Put all ingredients into a pan, and heat. You want the sugar to become liquid with the juice from the fruit, once this happens give the mixture a bit to mush it up the fruit. Bring this to a boil and then boil for about 10-12 minutes. Try not to stir it, but do skim off any foam.
After 10-12 minutes, pour into sterilised jars while hot and seal. Let cool and set, and store in the fridge. Will last about week. Use on scones!