Raspberry and black currant jam

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 3
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 7-10 Tbsp about 200 ml each:
  • 600 g Currants
  • 1 100 g Raspberries
  • 1 package (500 g) "Super jam sugar."

Directions

  1. 1

    Wash the currants and remove them from the stems. Drain well and weigh 500 g. Select the raspberries and wash them carefully. Weigh 1000 g raspberries

  2. 2

    Mix fruit and jam sugar well in a large pot. Bring to the boil while stirring over high heat. Then boil thoroughly for at least 3 minutes while stirring constantly. In between, possibly skim off some foam. Immediately fill up to the brim into prepared glasses and close them well

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