Speaking of currants, the first thing that comes to mind is red and black. But today I propose to go further and make jam from yellow currant. It has a very mild but expressive taste and a light, pleasant aroma.
Step-by-step cooking recipe
Tear the currant from the twigs, cover with sugar and leave overnight.
Bring it to a boil, boil it until soft and mash it with a pusher.
Add vanilla, boil the jam for another 10 minutes and roll it into sterile jars.
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