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Tipsy blackcurrant – raspberry – jam

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Ingredients for 1 servings:

  • 500 g black currants from a liqueur batch
  • 500 g raspberries, possibly frozen
  • 500 g gelling sugar, 2:1

Instructions

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

absolute favorite jam

Place the currants and thawed raspberries in a large pot. Pour in the gelling sugar and simmer for about 5 minutes. Then pour into prepared, clean, twist-off jars and seal them tightly. I make the tipsy currants like this: Make a liqueur with the currants. I use 500 g of fruit, 2 bottles of vodka, and 400 g of rock sugar. Strain the currants after 2 months.

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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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