Explore my recipe for red currant jam, perfect for a delightful summer berry breakfast! You can also incorporate it into your desserts or mix it with plain yogurt!<\/p>\n
For 6 servings:<\/p>\n
– Red Currants: 1 kg
\n– Sugar: 750 g<\/p>\n
Total Time: 2 hours 20 minutes<\/p>\n
– Preparation: 2 hours
\n– Cooking: 20 minutes<\/p>\n
1. Start by thoroughly washing the red currants. Place them in a large pot with a small glass of water and heat them up. Once the currants have burst, remove the pot from the heat.<\/p>\n
2. Strain the currants through a food mill to separate the seeds and stems from the pulp.<\/p>\n
3. Weigh the juice you have collected. Pour it back into a pot and add sugar in the proportion of 750 g of sugar per 1 kg of juice. Bring the mixture to a boil and stir until there is no foam left on the surface.<\/p>\n
4. Pour the hot jam into sterilized jars, seal them tightly, and allow them to cool. The jam will thicken as it cools.<\/p>\n
Enjoy this delicious spread on a fresh slice of bread or brioche. This simple recipe is a long-time favorite of mine.<\/p>\n\n\n