Apple and currant jam

Ingredients for 1 servings:

• 250 g apples, peeled, diced
• 1 kg red currants or 500 ml red currant juice
• 250 g currants, black or red, hand-picked, stemmed
• 500 g gelling sugar (2:1)
• 1 packet of vanilla sugar (bourbon vanilla sugar)
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Wash the fresh currants. Briefly boil the washed currants in a large pot with approximately 150 ml of water. Strain the juice through a sieve into a bowl or smaller pot and use a tablespoon to gently press the pulp through the sieve until the remaining pulp, including seeds and skin, has become relatively firm or dry. Measure the resulting currant juice to 500 ml and set aside. The remaining juice can be mixed with apple juice for a delicious, refreshing spritzer. Puree the apple pieces, juice, and gelling sugar in a large pot. Now add the sorted currants and bring to a boil according to the package instructions. Test the setting and immediately pour the liquid into clean jars while still hot. Let the tightly closed jars cool upright with the lids on. This should not pose any problems, as the apples provide additional pectin. In summer, I always use a clean plate for the setting test, which I place in the refrigerator beforehand. Then it goes very quickly.