Currant-raspberry-cherry jam

Ingredients for 1 servings:

• 1.300 g currants, black
• 1,600 g cherry(s), pitted
• 300 g raspberries
• 4 tbsp cherry liqueur
• 2 kg gelling sugar (2:1)

Instructions

Working time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 30 minutes

Mix the hulled currants and raspberries with 1 kg of gelling sugar. Let stand until the cherries are ready, then add them to the mixture. Now add the rest of the gelling sugar and bring everything to a boil. Simmer for about 1/2 hour, stirring frequently without removing from the heat. I stirred whenever I saw a light pink foam beginning to form. There will still be some foam, but by stirring constantly, you don’t need to remove it with a spoon. After 1/2 hour, add the cherry liqueur, simmer for another 5 minutes, and then pour into jars. I used about 4.2 liters. Rinse the jars and lids thoroughly with hot water. After filling, clean the rim with a damp paper towel (which goes without saying, I think). Then immediately screw on the lid (careful, it’s hot!).