A peek at what has kept me busy the last few days. Red currants, fresh from my brother's garden, fill an iconic Ontario basket.
The fruit takes a quick cooling dip before heading off to the steam bath otherwise known as the jam pot.
I used a recipe, but not the method, from the formidable Mrs. Beeton, lifted with the addition of some fresh lemon juice and rind. The rind lends a familiar sticky tang, making the finished product worthy of its new moniker "jamalade."