Strawberry-currant jam

Ingredients for 1 servings:

• 1,000 g strawberries, nice and ripe
• 500 g currants
• ½ lemon(s), the juice
• 500 g sugar
• 500 g gelling sugar, 1:2

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Rinse the strawberries and currants briefly (if at all) and drain well. Then hull and quarter the strawberries (or cut large berries into eighths), pick the currants, and mix them with the sugar. Let stand for 30 minutes to 1 hour to release their juices. Bring everything to a boil and simmer for about 30 minutes, stirring frequently and skimming any light pink foam from the surface with a tablespoon. Now add the lemon juice and gelling sugar, simmer for another 5 minutes, and then fill into jars. This was enough for me for 7 smaller jam jars. Tips: Rinse the jars and lids (twist-off jars) with hot water and let them drain upside down on a fresh tea towel. When filling, place a long spoon in the jar (to dissipate heat!), and then clean the rim with a damp paper towel (otherwise the lid will stick). Immediately after filling, screw on the lid (careful: it’s hot!) and turn it upside down for 10 minutes, then turn it upside down again. All in all: a super fruity jam with a very slight acidity! Bon appétit!