Summary

Ingredients

• 1 kg sour cherries, pitted, pitted and cleaned
• 500 g currants, red, cleaned
• 1 packet preserving sugar (3: )
• 1 ½ tablespoon rum, brown

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Instructions

1. Clean and prepare the sour cherries and currants as described above.
2. Put the fruits in a saucepan and puree (if you like, you can hold back a few currants to add them whole to the jam). Add the preserving sugar and stir well.
3. Before cooking, sterilize the (clean) jars in a preheated oven at 100 ° C for at least 10 minutes and boil the lids in boiling water for about 5 minutes (they dry out in the oven).
4. Heat the fruit mixture and as soon as it starts to simmer, add the rum and cook for 4-5 minutes. Make a gel test. If necessary, let it cook 1-2 minutes longer.
5. Take the glass lids out of the water beforehand so that they can drain a little. As soon as the jam is ready, take the jars out of the oven and fill in the mixture to the brim. Close the lid and turn it upside down for 5-10 minutes. Let cool down and store in a cool and dark place.
6. Note: For me it was enough for 5 glasses of 330 ml each plus a little bit of rest, which meant that I never got a glass full. Due to the higher fruit content, it tastes very fruity. However, the sugar content is lower in relation to the total mass, so it can only be kept for about 1 year.