Discover my recipe for currant jam, for a delicious summer berry breakfast! You can also use it in your desserts as well as in your plain yogurt!
Wash the currants, pour them into a large pot with a small glass of water. Heat it up. When the currants have burst, remove the pot from the heat.
Pass the currants through a food mill to remove the seeds and stems.
Weigh the juice obtained, return it to a saucepan, and add sugar at a ratio of 750 g of sugar for 1 kg of juice. Bring to a boil, stirring until there is no more foam on the surface. Pour into sterilized jars, close the jars, and let cool. The jam will thicken as it cools.
To finish, a delight to spread on a nice slice of fresh bread or brioche. A simple recipe that I've been making for a long time.
0 servings
6
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