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Blackcurrant jam with raspberry syrup

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Ingredients for 1 servings:

  • 3,000 g currants, red or mixed, cleaned and weighed
  • 500 ml syrup (raspberry)
  • 3 kg gelling sugar (1:1)
  • 2 bags of gelling agent (1:1)

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 4 minutes

Makes 10 large glasses (450 ml each) and 6 small glasses (230 ml each).

Wash, trim, and weigh the currants and place them in a large pot and puree. Add the raspberry syrup. Combine the gelling sugar and gelling agent and add to the pot. Mix everything well and let it steep for about 1 hour. Meanwhile, wash the jars and rinse them with hot water. Bring everything to a boil, simmer for 3-4 minutes (test for setting), then pour into jars, seal, and let cool. This recipe can be shared. Frozen berries can also be used.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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