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Currant jam

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Ingredients for 8 servings:

  • 6 kg currants of your choice
  • 3 kg gelling sugar (2:1)
  • 1 lemon(s), the juice

Instructions

Working time approx. 1 hour 10 minutes; Total time approx. 1 hour 10 minutes

or jelly

Rinse the berries. Mix them with the gelling sugar in a large pot, add the lemon juice, and bring to a boil. Strain through a fine sieve and bring back to a boil, then simmer for about 10 minutes. Test for settling (on a small plate to see if it’s already set). Cook until it’s set. Then immediately fill the prepared jars. Disinfect the lids with a little alcohol and let stand upside down for a few hours. Once cooled, label them and store them in the pantry.

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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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