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Currant – raspberry – jam

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Ingredients for 1 servings:

  • 600 g currants, prepared and weighed
  • 600 g raspberries, prepared and weighed
  • 600 g gelling sugar, 2 : 1

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, drain, and sort the currants, then remove them from the stalks with a fork or by hand. Wash, drain, and sort the raspberries. Place the berries in a blender and chop them up or mash them by hand with a pestle. If using 600g of 2:1 gelling sugar, the fruit purée should yield 1200g. Place the fruit purée and gelling sugar in a suitably large saucepan and bring to a boil, stirring constantly. Then simmer for 3 minutes. Take one or more sets to check for settling. Skim the jam with a slotted spoon, if necessary. While hot, fill twist-off jars to the brim and wipe the rims clean. Seal the jars immediately, place the lids on, and let them rest.

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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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