We like using this jam for pork and venison roasts. It's also really nice on ice cream. Red currants are tart, so they need some help to sweeten them up. The blood orange and raspberries add some sweet while marrying well with tart.
I have had a food and lifestyle blog since 2008. I grew up with off-the-boat Italian parents in a very white-bread suburb of the city. Most of our neighbors were always befuddled by our giant garden and my Nonno and Nonna harvesting tomatoes and such for canning. My family has inspire me to now have my own urban oasis in Chicago where I grow things and cook with them, and preserve them too. I also craft a lot, and write a lot, and raise my spunky tween daughter all while keeping a high-pressure career in advertising. Visit my goings-on at www.urbandomesticdiva.com