Raspberry Currant Jam

Ingredients

• 1.5 kg currants
• 500 g raspberries
• 750 g gelatin sugar (2:1)
• 2 tbsp chopped mint

Instructions

1. 1.

   Wash the berries and drain them. Remove stems from the currants and steam both currants and raspberries to extract about 1.5 l of juice. Mix the juice with the gelatin sugar, bring to a boil, then simmer while stirring for 4-5 minutes. Stir in the mint and immediately pour the hot jam into prepared jars and seal.

2. 2.

   Turn the jars upside down, let them cool for a few minutes, flip again and allow to set.