Currant – Raspberry – Jam
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g currants, weihed and prepared
- 600 g raspberries, weihed and prepared
- 600 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Wash the currants, drain them, sort them and strip them from the panicles with a fork or by hand. Wash, drain and sort the raspberries.
- Put the berries in a blender and chop or mash by hand with a pounder. When using 600 g gelling sugar 2: 1, the fruit pulp must be 1200 g.
- Put the fruit pulp and preserving sugar in an appropriately large saucepan and bring to the boil, stirring constantly. Then let it simmer for 3 minutes.
- Take one gel sample or several gel samples as required.
- Skim the jam with a slotted spoon, if necessary. Fill the hot twist-off glasses to the brim and wipe the edges of the glass clean.
- Immediately close the jars, put them on the lid and let them rest.
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