Currant Jam with Mint
Spoonsparrow’s Currant Jam with Mint is a real highlight on the breakfast table. The blend of sweet‑tart fruits and spicy mint is delicious.
Ingredients
- 1 kg currants (green or yellow variety)
- 50 g raw cane sugar
- 250 g gelatinized sugar from raw cane sugar (2:1)
- 1 bundle mint (20 g)
Instructions
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1.
Wash and clean the currants, then combine them with sugar in a large pot and crush with a masher. Bring to a boil once while stirring occasionally, then strain through a muslin cloth into a bowl. Measure the strained liquid and, if needed, top up to 500 ml with apple juice. Mix the juice with gelatinized sugar, bring to a boil, and simmer for about 3–4 minutes, stirring and skimming off any foam.
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2.
Meanwhile wash the mint, shake dry, pluck leaves from stems and finely chop them.
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3.
Remove the pot of cooked jam from heat and perform a setting test: place a small amount on a saucer, chill briefly. If it’s not firm enough, simmer again for a short time. Stir in the prepared mint into the jam, pour as hot as possible into preheated jars, seal with lids, and set on the lids for 10 minutes. Then invert the jars and let cool.
