Raspberry-currant jam

Ingredients for 1 servings:

• 1.2 kg raspberries
• 750 g currants
• 1.1 kg sugar
• 1 tbsp raspberry liqueur

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 11 minutes; Total time approx. 1 hour 11 minutes

fine, sweet and sour enjoyment

Clean the raspberries and remove the currants from the vines. Then put the fruit through a food mill fitted with the fine sieve to remove as many seeds as possible and create a fairly clear, liquid fruit pulp. Using the quantities specified in the recipe, you’ll have about 1.1 kg of fruit pulp without seeds. Bring the jam to a boil in a large saucepan with the same amount (1.1 kg) of sugar and simmer for about 11 minutes, stirring continuously. Then remove from the heat and refine it with 1 tbsp of raspberry brandy. Stir again and immediately pour hot into prepared twist-off jars. This quantity makes about 10 smaller jars. Tip: If you have 1 kg of fruit pulp left over, mix it with 1 kg of sugar and simmer for 10 minutes.