Summary

Ingredients

• 200 g blackberries
• 400 g currants, red
• 500 g currants, black
• 400 ml black currant juice
• some ginger, grated
• 500 g preservin suar, 3: 1

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Instructions

1. Puree all the fruits and mix with the sugar (if you want, you can pass the kernels out) and then cook according to the instructions on the packet.
2. Pour into prepared jars and close tightly. Let stand upside down for 5 minutes and then let cool down completely.