Currant-blueberry-port Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 4 mins |
| Total Time | 1 hr 4 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g currants, red
- 500 g blueberries
- 100 ml port wine
- 400 g preservin suar (2: 1)
Print Recipe
Pin Recipe Instructions
- Strip the currants from the panicles, wash, sort out the white berries and put 50 g of the red berries aside. Strain the rest of the currants in a grinder or use a hand blender to get the juice out of the berries (faster than with a grinder). Then rub through a fine sieve to remove the last remains of leaves or seeds. Weigh 400 g of the juice.
- Process the blueberries into juice like the currants. Weigh 300 g of this. Mix with the currant juice and the whole currants. Mix with the port wine and the preserving sugar in a large saucepan and heat. Bring to the boil, stirring constantly, and let it simmer for 4 minutes.
- At the end of the cooking time, do the gelling test, skim if necessary and pour hot into the prepared glasses. Close the jars immediately.
- The mixing ratio in this recipe is 4-3-1 (makes 800 g of juice).
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