Currant Jam

Ingredients

• 1 kg red currants
• up to 300 ml water
• 500 g extra gelatine sugar (2:1)
• 2 packets vanilla sugar
• 1 packet citric acid

Instructions

1. 1.

   Clean jars and lids thoroughly: sterilize in a pot of boiling water for about 10 minutes, then let drain on a clean cloth.

2. 2.

   Wash currants and strip them from the stems. Place berries in a pot and crush. Pour in 100 ml water, stir, and warm over medium heat without boiling.

3. 3.

   Transfer berry mash to a strained cheesecloth and allow the juice to drip out. Once cooled, press the pulp through the cloth. Measure the extracted juice (about 800-900 ml) and top up with water if needed. Add gelatine sugar and mix well.

4. 4.

   Let sit for 30 minutes, then stir in vanilla sugar and citric acid. Heat vigorously while stirring, bring to a vigorous boil for 3-5 minutes. Spoon hot jam into clean jars, seal, stand on their heads for 10 minutes, then turn upright and let cool.