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Pluots – Currant Jam

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Pluots – Currant Jam

The perfect pluots – currant jam recipe with a picture and simple step-by-step instructions.

  • 600 g Pluots
  • 500 g Red currant
  • 550 g Preserving sugar 2: 1
  1. Core the pluots and dice finely. Rinse the currants briefly and drain well, then pull them off the panicles.
  2. Put everything in a saucepan, mix with the sugar and let it steep for an hour.
  3. Then bring the mixture to the boil and let it boil vigorously, making a gelling test after 4 minutes !! .. if the mixture has set well (if not, let it boil vigorously for a while) then put the lid in prepared twist-off glasses put on it and on the lid for a while, pull it to the vacuum, turn it over and let it cool down.
  4. 4th mass makes 5 glasses of 220 ml each
  5. –
Dinner
European
pluots – currant jam

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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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