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Currant jam with gingerbread spice

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Ingredients for 1 servings:

  • 1 kg currants, red
  • ½ kg gelling sugar (2:1)
  • 3 tsp gingerbread spice
  • 100 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Not just delicious at Christmas…

Remove the stems from the currants, wash them, and drain them. Boil the currants with 100 ml of water in a large enough saucepan for about 10 minutes, then strain or puree them, depending on your taste. Then bring to a boil with the gelling sugar and gingerbread spice, stirring constantly. Let it boil briskly for about 3 minutes, stirring constantly. Then test for setting: Place a few drops on a small plate and check if the jam has set. If not, let it simmer for a few more minutes. Fill prepared jars to the brim, seal immediately, and let stand upside down until cool. Tip: This also works with frozen fruit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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