Currant Jam (Red and Black)

Ingredients

• 3 kg red currants
• 125 ml water
• sugar (to taste)
• 2 l black currant juice
• 2 kg pectin sugar (1:1)
• 1 orange (unprocessed)

Instructions

1. 1.

   Rinse some screw-top jars in hot water, let them drain on a dish towel.

2. 2.

   For the red currant jam, put the berries and water into a large pot and crush the berries against the sides of the pot. Cook over medium heat while stirring constantly for about 8 minutes.

3. 3.

   Meanwhile soak a coarse muslin cloth in water, wring it out, place it over a fine hair sieve. Pour the fruit with juice through it. If you want the jam completely clear, just let the mixture drain without pressing the fruit.

4. 4.

   Measure the juice, add an equal amount of sugar to a large pot and heat on low without a lid while stirring until the mixture reaches boiling point.

5. 5.

   Let the mixture cook, do not stir further, skim off foam and simmer for exactly 3 minutes. This time allows the currant pectin to combine with the sugar. The gelling point is reached then.

6. 6.

   Turn the screw-top jars over, using a metal measuring cup or ladle fill the very hot jam into the jar, clean the rim, seal immediately and place on the cap (to create vacuum). Repeat until all jam is poured. After about 5 minutes the jars can be turned back over.

7. 7.

   For the black currant jam bring the nectar with pectin sugar, orange peel pieces and freshly squeezed orange juice to a boil in a large pot while stirring.

8. 8.

   Cook the mixture according to package instructions on the pectin sugar until the gelling point is reached. Remove the orange peel pieces shortly before.

9. 9.

   Fill jars as for the red jam.