Currant-peach Jam with Vodka
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g currants, red, weihed and prepared
- 400 g peach (s), prepared and weihed
- 2 tablespoon lemon juice
- 0.5 stick ½ vanilla
- 0.5 ½ tonka bean (s), can also be omitted
- 40 g vodka
- 500 g preservin suar 2: 1
Print Recipe
Pin Recipe Instructions
- Briefly boil the currants and pass them through the sieve (if you don`t mind the kernels, you don`t need to). Skin the peaches (that too is a matter of taste).
- Put the fruits in a saucepan, along with lemon juice, grated tonka bean and scraped vanilla pod. Stir in the preserving sugar and let everything stand for about an hour. If you like the jam fine, you can mix it up briefly with the magic wand.
- Bring the jam to the boil according to the instructions on the packet, add the vodka in the last 5 minutes and bring everything to a vigorous boil again. Make the jelly test and pour the jam into prepared twist-off jars. Turn the lids on the jars and turn the jars upside down for at least 5 minutes.
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