This jam is the perfect combination of sweetness and sourness! I used fresh red and white currant berries, which easily and quickly turned into a fragrant and bright jam. And at the same time I added a little lemon juice to emphasize the brightness of the taste and extend the shelf life of the jam.
Ingredients
- Red Currant - 700 g
- White currant - 700 g
- Lemon juice - 2 tbsp.l .
- Sugar - 1 kg
Step-by-step cooking recipe
Pluck the currants from the twigs, sort through and cover with sugar.
Leave for a couple of hours or overnight.
Mash the berry a little with a crush, bring to a boil and boil for 15 minutes on low heat.
Add lemon juice and roll the jam into sterile jars.
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