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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
- 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
- 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
- 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
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