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Preserving: Velvety Currant and Blueberry Jam

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Preserving: Velvety Currant and Blueberry Jam

The perfect preserving: velvety currant and blueberry jam recipe with a picture and simple step-by-step instructions.

  • 500 g Red currants fresh
  • 250 g Blueberry fresh
  • 100 ml Water
  • 250 g Preserving sugar 2: 1
  1. Wash the berries, then put them in a saucepan with the water, bring to the boil and simmer for about 8-10 minutes. Then let it cool down.
  2. Then puree and then strain through a sieve. (After that, the mus should make 480-500g; if it is less, fill up with water.)
  3. Now add the preserving sugar. Bring to the boil while stirring and cook for 3-5 minutes.
  4. Fill into twist-off jars, close tightly and turn upside down for a few minutes.
Dinner
European
preserving: velvety currant and blueberry 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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