Currant jam

Ingredients for 1 servings:

• 1 ½ kg currants, red
• 300 g pineapple, cut into very small pieces
• 1 large bay leaf, fresh or 2 dried
• 1,000 g gelling sugar (1:1)
• 50 g vanilla sugar
• 200 ml water

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

with pineapple and bay leaves, makes 5 – 6 glasses

Make blackcurrant juice from 1.5 kg of prepared redcurrants. Place the blackcurrants in a large saucepan, add 200 ml of water, and 50 g of vanilla sugar. Bring everything to a boil while stirring. Strain the resulting puree through a sieve as much as possible and weigh out 950 g. Place the gelling sugar in a very tall saucepan, add the pineapple chunks, bay leaf, and the cooled blackcurrant juice. Bring everything to a boil while stirring, then continue to simmer for 4 minutes while stirring, mashing occasionally. Remove the bay leaf. Quickly pour the jam into the prepared jars (5-6 regular jars). The bay leaf enhances the flavor of the pineapple. The blackcurrants set very well, so don’t add any more lemon juice.