John Myers
Ingredients for 1 servings:
- 1 kg currants, white
- 1 cup water
- ½ kg gelling sugar, 2:1 or weigh according to the amount of juice
- n. B. Syrup, (elderberry syrup)
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes
Currants don’t need to be picked; they go into the pot by the stem. Add about a cup of water. Bring the berries to a boil and simmer for a few minutes until the berries burst. Place a fine sieve over another pot, empty the pot’s contents into the sieve, and stir the fruit mixture vigorously with a wooden spoon to squeeze out as much of the fruit juice as possible and into the second pot. Caution! Some liquid usually remains under the sieve, but this can easily be scraped off with a spoon. Add the fruit juice to the gelling sugar as needed (I always quickly weigh how much liquid I’ve gotten out of the fruit), add a generous splash of elderberry syrup to taste, and process the jam according to the gelling sugar instructions. Then fill into jars and seal.
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