Velvety black currant

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Carefully wash the currants and dab dry. Strip them from the panicles with a fork. Remove the flower attachments as well.

2. 2

   Weigh 250 g berries and put them into a high mixing bowl with the jam sugar. Puree finely with a hand blender for about 45 seconds.

3. 3

   Pour the jam into two clean twist-off jars and close them well. Store in the refrigerator.