John Myers
Blitz Currant Jam with Strawberry Mint
The perfect blitz currant jam with strawberry mint recipe with a picture and simple step-by-step instructions.
- 190 g Currants fresh
- 60 g Preserving sugar 3: 1
- 6 leaves Strawberry mint
- 1 large drops Pomegranate syrup
- Wipe the currants with a fork and wash and sort out bad ones.
- Pour boiling water over the jars and lids in the sink.
- Put the currants in a saucepan with the G sugar (not too small) and bring to the boil while stirring. Mash the berries on the edge of the pot.
- After about 4-8 minutes of bubbly boiling, make a gelling test (put drops on a small plate, wait a moment, then lift at an angle and see whether it has become a bit thick) If the sample runs out, the cooking time must be extended.
- Pluck in the leaves and add the drop of pomegranate syrup.
- Pour hot into the glasses and turn upside down for 10 minutes, then let cool down, done.
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