Red and white currant jam

30 min.
4 servings
Red and white currant jam
Anzhela, stock.adobe.com
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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

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.

Irina Kovaleva
Recipe added:
Irina Kovaleva
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