Red Currant Jam with Blood Orange and Raspberries

In like a lion out like lamb.
March has paraded into town all vibrato and big hair this year which means we are currently under the paw of some serious lion days.
Tangled in its mane, the wind is thick and the sky alternates between slate gray and a gorgeous airbrushed blue.
Airbrushed. Like the Jersey shore. "I love Nino" with palm trees on the back of a boardwalk T-shirt.
Kind of makes you want to bust open your kaboodle, tie in your favorite scrunchy and make out on the Ferris wheel doesn't it?
(OK maybe those are just my airbrush associations...
Or just a shout out to my sister).

Anyway , don't get fooled by the jam recipe.
I'm not one of those people anxiously awaiting summer even after a trip last week to visit family in Florida.
This is one of my favorite times of year.
Bulbs are peeking out to see whats going on this side of the dirt divide and weird fruit starts showing up at my grocery store.
I have a habit of buying fruit and thinking about it later,which not only explains the crowded nation of pomelos confined to my crisper, but also the jam.
You can't let food go to waste and I can't help buying it.
Last week a hot little container of tart red currants rendered my mind zombified and my wallet parted open so wide that the cashier asked if my first name was Moses.

Raspberry and Red currants are old bedfellows, matched in color, sour factor and jam-ability. Blood orange lends its distinct color to an all together gorgeous sweet and sour jam.
"Yes," I hear you say.
"But What to do with a sweet and sour jam?"
I'm like a superdelegate for jam and maybe Im campaigning a little hard but
I believe it is underutilized.
I have an unexpected use for this one and I plan on posting it next week.

Red Currant Jam with Blood orange and Raspberries

• 2 cups red currants
  
• 2 cups raspberries
  
• 3 blood oranges
  
• 2 cups sugar
  

* note there is no need for added pectin

Boil the currants in just enough water to cover them for a few minutes to soften them.
Now mash em up.
Add in the raspberries and the blood oranges peeled and cut up into small pieces.
Boil until the jam begins to reduce and get jamy.
Pour into sterilized jars and process for about 7 minutes.

This makes about 3 1/2 pints.