Red Currant Jam

Ingredients

• 1800 g red currants
• 500 g gelatin sugar from whole cane sugar (3:1)
• 12 coffee beans

Instructions

1. 1.

   Select, wash, and drain the currants thoroughly.

2. 2.

   Remove stems from the berries using a fork.

3. 3.

   Place berries in a large pot and pour 150 ml water over them. Cover and bring to a boil, then simmer covered on low heat for about 30 minutes, stirring gently occasionally.

4. 4.

   Line a fine sieve with a kitchen towel and hang it over a pot. Pour the berries and juice into the sieve and let drain thoroughly for 5–6 hours. Meanwhile rinse four screw-top jars (400 ml each) and matching lids with boiling water, then set them upside down on a kitchen towel to drain.

5. 5.

   Measure out 1.2 l of juice. Add gelatin sugar to a pot and stir until dissolved.

6. 6.

   Place coffee beans in a kitchen towel, tie with kitchen twine, and add the bundle to the pot with the juice.

7. 7.

   Bring the mixture to a boil while stirring constantly.

8. 8.

   Skim off rising foam with a spoon and let the liquid bubble for 4 minutes.

9. 9.

   Remove the coffee bean sachet.

10. 10.

    Fill the hot jam into the pre-warmed jars and seal with lids. Hold the jars upside down for 5 minutes, then set them upright.