Raspberry and black currant jam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Strip the currants from the stalks, wash them, drain them well and weigh 500 g. Wash and sort the raspberries and weigh 1000 g. Mix fruits and jam sugar in a large pot.

2. 2

   Bring to the boil while stirring over high heat. Then continue to boil for at least 3 minutes while stirring continuously. If necessary, skim and pour hot into carefully prepared glasses. Close well and store in a cool and dark place.

3. 3

   Results in 4-5 glasses (200-500 ml capacity each).