Currant, Melon and Vanilla Jam
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 2 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g currants
- 350 g watermelon (s)
- 500 g preservin suar, 2: 1
- 1 vanilla pod (s)
- 1 teaspoon lemon juice
Print Recipe
Pin Recipe Instructions
- Mix the fruit with the preserving sugar. Cut open the vanilla pod, scrape out the pulp and mix with the fruit. Add the empty pods and lemon juice. Let everything soak in a cool place for about 2 to 3 hours. Remove the empty pods and puree everything.
- Let it simmer for about 5 minutes. If the gelation test is OK, pour the jam into clean jars while boiling hot and close them tightly.
- The recipe makes about 5 small jars of 230 ml. At the beginning the jam looks very runny, but it hardens after a few hours.
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