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Red Currant Jam Special

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Red Currant Jam Special

The perfect red currant jam special recipe with a picture and simple step-by-step instructions.

  • 1000 g Currant
  • 500 g Sugar
  • 1 packet Gelfix
  • 45 g Banana
  • 100 ml Cassis liqueur
  • 100 ml Tonka bean
  1. Wash the freshly harvested ribs, drain them and then peel them off the stalk (however, I had frozen fruit here) – put ribs in a large pot and cook until soft – then turn the fruit mass through the liquor to remove the stones – put the passed ribisel mass back in give the pot back
  2. add sugar mixed with gelfix to the ribisel mixture and bring everything to the boil – add banana (a “touch” of banana refines the acidity of the ribisel – but CAUTION don’t take too much, you shouldn’t notice the banana!) – then season with a little freshly grated tonka bean – Now puree the fruit mixture well with the blender – let it simmer for 3 minutes
  3. Make the jelly test on a frozen plate – if the consistency is right, stir in the cassis liqueur – pour the jam into clean glasses immediately, close each glass immediately and turn it upside down so that the lid becomes sterile from the heat
Dinner
European
red currant jam special

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Written by John Myers

Professional Chef with 25 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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