All lovers of thick, very fragrant and sweet, but not at all cloying jam will definitely like this preparation of raspberries and red currants. If desired, it can be ground from the bones through a sieve, but I often leave it as it is.
Ingredients
- Raspberry - 800 g
- Red currant - 800 g
- Sugar - 1 kg
Step-by-step cooking recipe
Go through the raspberries, pick the red currants from the twigs and put everything through a meat grinder.
Add sugar and leave the mixture for a couple of hours.
Bring the billet to a boil, boil for 15 minutes and roll it into sterile jars.
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