Currant-raspberry-cherry Jam
by Editorial Staff
Summary
| Prep Time | 3 hrs |
| Cook Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- g 1,300 currants, black
- g 1,600 cherry (s), pitted
- 300 g raspberries
- 4 tablespoon cherry liqueur
- 2 kg preserving sugar (: 1)
Print Recipe
Pin Recipe Instructions
- Mix the cleaned currants and raspberries with 1 kg of preserving sugar. Let stand until the cherries are ready and add them to the mixture. Now add the rest of the preserving sugar and bring everything to the boil.
- Let simmer for about 1/2 hour. Keep stirring without leaving the stove. I always stirred as soon as I saw that a light pink foam was starting to form. A little of the foam will still be there, but by constantly stirring it will not need to be removed with a spoon.
- After 1/2 hour add the cherry liqueur, simmer for another 5 minutes and then pour into glasses. For me it was about 4.2 liters.
- Rinse the jars and lids with very hot water. After filling in, clean the edge with a damp paper towel (which actually goes without saying, I think). Then screw on the cover immediately (careful, hot!).
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