Blackcurrant Prosecco jam

Ingredients for 1 servings:

• 800 g currants, white, picked
• 100 g currants, red, picked
• 500 g gelling sugar (gelling – raw cane sugar, 2:1)
• 300 ml Prosecco

Instructions

Working time approx. 50 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 54 minutes

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Wash the picked currants and then mix them with the gelling sugar. Mash lightly and let them draw juice for at least 4 hours, or overnight if necessary. Heat in a saucepan while stirring, but do not boil, until the sugar has dissolved. Then pass the mixture through a fine sieve. Mix with the Prosecco and heat in a large saucepan while stirring. Boil and stir for 3-4 minutes until bubbling. Test for setting (a few drops on an ice-cold plate will immediately solidify). Remove any skimmed milk and immediately fill clean, hot-rinsed jars to the brim. Secure with a screw cap and turn upside down for 10 minutes. Turn upside down and allow to cool undisturbed.