Black currant and cherry jam – fantastic tasting jam.
Black currant and cherry jam - Dana Drobnjak - Recipes and Cookbook online
Black currant and cherry jam - a jam with a fantastic taste.
- 2,5 kg of black currants
- 3 kg of black cherries
- 5 dcl of water
- 2 kg of sugar
- 5 pieces of basil (swims)
- Clean the stems from the currants, wash and drain well.
- Wash the cherries, remove the stems and remove the pits and blend with a hand mixer.
- Add 5 dcl of water to the currants, and once it boils, cook for 10 minutes, stirring occasionally so that it does not burn (the mass is thick).
- While the currant mass is still warm, mash it on a press (you can use any of the 2 in the picture, plastic or wooden).
- Put mashed currants and blended cherries and 2 kg of sugar in a wide container.
- Cook on high heat for 30 minutes, 5 minutes before the end of cooking, add 5 stalks of basil and when the cooking is finished, take out the basil and put the hot jam in pre-washed and sterilized jars in the oven at 100 degrees for 30 minutes.
- Close the jars tightly and cover with a tablecloth and leave to cool.
- Since there is a lot of pectin in currants, when the jam cools it is much thicker than when it is just cooked.
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