Summary

Ingredients

• 600 g currants, weihed and prepared
• 600 g raspberries, weihed and prepared
• 600 g preservin suar, 2: 1

Print Recipe Pin Recipe

Instructions

1. 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.
2. 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.
3. 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.
4. Take one gel sample or several gel samples as required.
5. 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.
6. Immediately close the jars, put them on the lid and let them rest.