Rum pot jam

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Raspberries selected. Wash gooseberries, currants and blueberries. Clean the gooseberries and blueberries, halve the gooseberries. Strip currants from the panicles. Put 925 g fruit and jam sugar into a large, high pot and leave to stand for 3-4 hours.

2. 2

   Add the cinnamon sticks, bring to the boil over a high heat while stirring and allow to boil for at least 5 minutes until bubbly. Stir in rum shortly before the end of the cooking time. If necessary, skim and pour hot into prepared, sterilized glasses.

3. 3

   Close the jars and place them on the lid for about 5 minutes. Turn the glasses upside down and let them cool down. Stored in a cool, dark place, the jam will keep for about 2 years.

Nutrition Facts

KCAL
630 kcal

CARBS
137 g

FATS
1 g

PROTEINS
2 g