Currant Jam

Summary

Ingredients

• 6 kg currants your choice
• 3 kg preserving sugar (2: 1)
• 1 lemon (s), the juice it

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Instructions

1. Clean the berries. Mix with the preserving sugar in a large saucepan, add the lemon juice and bring to the boil. Brush through a hair sieve and bring to the boil again, then simmer for about 10 minutes. Make a gelling test (on a plate to see if it is already setting). Cook until the gel sample fits. Then immediately fill into prepared glasses. Disinfect the lids with a little alcohol and turn them upside down for a few hours. When they have cooled, put labels on them and put them in the pantry.