Currant jam

Ingredients for 1 servings:

• 1 kg currants, washed and stemmed
• 12 figs, dried
• 1 packet of vanilla sugar
• 1 kg gelling sugar
• 1 pack of gingerbread spice
• 5 drops of vanilla flavor

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

with dried figs and gingerbread spice

Wash jars and lids thoroughly, rinse the lids in boiling water, and let them drain on a clean tea towel. Rinse the jars with hot water and dry in the oven at 100°C for at least 10 minutes. Only remove from the oven when filling. Mix the currants and sugar in a large saucepan. Remove the ends of the figs and cut the figs into small pieces. Add these to the saucepan with all the other ingredients. Bring the mixture to a boil while stirring. Meanwhile, rub the lids completely dry with the clean tea towel. Have a ladle and, if necessary, a filling aid ready. Once the fruit mixture has boiled for about 7 minutes, test the setting on a small plate. If the mixture sets, it can be filled. If not, continue cooking until a test piece sets upon cooling, then fill. Remove a dried jar from the oven while still hot, pour in the hot jam using the ladle, immediately close the lid, and place it on the lid. Once all the jars are filled, place the clean jars in a basket and wrap them in a blanket to cool slowly. This recipe makes about 6 jars of jam.