Summary

Ingredients

• 525 g currants, stemmed
• 2 teaspoons vinegar, (fig vinegar)
• some lemon juice

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Instructions

1. Remove the stems from the currants, wash and weigh them.
2. Mix the currants with the same amount of preserving sugar 1: 1 in a saucepan. Puree half of the mixture with the hand blender. Add the juice of a quarter of a lemon and 2 teaspoons of fig vinegar.
3. Cook for 2-4 minutes according to the package instructions and fill to the brim in glasses that have been rinsed with hot water.