Red and black currant jam is my favorite jam for winter. Its preparation is quite simple and does not take much time. It goes perfectly with a fresh bun or toast for breakfast. Sometimes I add a little cinnamon and cloves to give it new notes.
Ingredients
- Red Currant - 600 g
- Black Currant - 600 g
- Sugar - 800 g
Step-by-step cooking recipe
Tear the currant from the twigs, cover with sugar and mash with a crush.
Leave it for a couple of hours or overnight.
Bring the billet to a boil and boil the jam for 30-40 minutes on low heat.
Roll it up in sterile jars for the winter.
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