John Myers
Ingredients for 1 servings:
- 2 kg jostaberries and/or red and black currants
- 200 g sugar
- e.g. Stevia
Instructions
Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes
All-rounder for ice cream, desserts, cakes, casseroles, cold drinks
Sort berries; overripe or rotten ones shorten their shelf life. Wash and puree them, then pass them through the fine disk of a food mill. The result is usually slightly mushy/creamy and therefore requires no thickener. Add sugar and stevia to your taste; the amounts given are variable! I always replace half the sugar with stevia. Bring to the boil and boil vigorously for 2 minutes. Pour the puree, like jam, into jars with twist-off lids while still boiling hot; this way the topping will keep for several months. Fill right up to the rim and seal immediately, as with jam. If the topping is cooked down in a preserving pan, the shelf life is longer. Here, only fill a finger’s width below the rim (!). Hygiene and cleanliness when preserving are essential and should be observed at all times! The topping can be used as a sauce for ice cream, vanilla pudding, etc. For anything that has to do with cream or dairy products. It can be used in or on cakes, pies, etc., in or with sweet casseroles and sweet main courses. Highly diluted during cold season, it is a popular drink, especially for children with fever, hot or cold, sweetened with honey or plain. It can also be used to flavor gravies or remoulade sauce. Due to the low sugar content, it will only keep for 2-4 days in the refrigerator once opened. The topping can be stored in a cool, dry, sun-free place. Mold on the topping indicates a hygiene problem with the jar or bottle; a fermenting topping indicates quality defects in the fruit. In both cases, it should no longer be consumed.
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