Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 400 g currants, red
- 400 g currants, black
- 500 g sour cherries
- 400 g raspberries
- 750 g preservin suar, extra 2: 1
Print Recipe
Pin Recipe Instructions
- Wash the currants, drain them well, and strip them off the panicles with a fork.
- Wash the sour cherries, drain them well, remove the stones and sort the raspberries.
- Mix all fruits (together they should weigh 1500g) and extra preserving sugar in a large saucepan. Let the juice steep for 1 hour.
- Bring to the boil, stirring constantly, and let simmer for 3 minutes. Immediately fill the jam to the brim in jars rinsed with hot water and seal. Turn the glasses upside down for 20 minutes.
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