Currant – gooseberry – jam with kiwi

Ingredients for 4 servings:

• 400 g currants, red, picked
• 300 g gooseberries, stemmed and chopped
• 300 g kiwi(s) (approx. 4 pieces)
• 500 g gelling sugar (gelling raw cane sugar 2:1)
• 1 lemon(s), the juice
• 1 tbsp syrup (raspberry), more if needed

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

slightly sour, aromatic

Mix the currants and gooseberries with the gelling sugar and let stand overnight. The next day, heat the mixture (in a water bath), stir, and if necessary, mash it until the sugar has completely dissolved. Then pass the mixture through a food mill and transfer it to a saucepan. Peel the kiwis and cut them into small pieces. Add the mixture to the pureed berries along with the raspberry syrup and lemon juice. Heat everything until bubbling, stirring continuously, for about 3-4 minutes. Test the setting by skimming off any foam. Pour the mixture into hot, rinsed jars and seal with screw lids. Turn upside down for about 10 minutes, then turn them upside down again and allow to cool. Also delicious in yogurt or quark.