John Myers
Ingredients for 1 servings:
- 1,800 g red currants, stemmed
- 500 g pineapple, fresh, pure flesh
- 1 kg gelling sugar, 2:1
- possibly rum, 80%
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
also suitable for using up leftover frozen red currants
Gently heat the stemmed currants (wash and drain well before stemming so the jam doesn’t become watery) and the sliced pineapple in a saucepan with 500g of gelling sugar, then use a hand blender to purée until finely or coarsely blended, depending on your taste. Stir in the remaining gelling sugar, bring to a boil, stirring frequently, and simmer for about 5-10 minutes to check for settling. Immediately pour the jam into the prepared jars (using a suitable jam funnel to avoid spills). After filling and before sealing, I sprinkle the top inner rim of the jars with high-proof rum (using a pipette) so that the rum forms a thin layer on the jam. Then light the rum with a match and quickly seal the jars with the appropriate lids before the flame goes out—do not place the jars on their lids! I do this with about 4 jars per batch. However, the top layer of jam will taste of rum (more or less depending on the amount left over) and is obviously not suitable for children! The jars are often difficult to open, but I’ve never had a mold problem!
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