Currant-raspberry jam

Ingredients

• 500 g red currants
• 500 g raspberries
• 0.125 l water
• 50 g sugar
• gelatin sugar

Instructions

1. 1.

   Wash the currants, drain them and strip off the stems. Set aside one third of the fruit; put the remaining currants with the cleaned raspberries in a pot.

2. 2.

   Add sugar and water, bring to a boil once.

3. 3.

   Transfer the mixture through a cheesecloth, let it drain well, squeeze out some juice.

4. 4.

   Measure the juice volume and add an equal amount of gelatin sugar. Boil for 3 minutes while bubbling; stir in the remaining fruit, fill prepared jars, and seal tightly.