Recipe Currants
Preparation time:
1h
Shelf life:
12 mois dans un endroit sec et frais (>6°)
Ingredients
Number of persons: Plusieurs
Preparation
- Wash the red fruits and scratches them. Recover the lemon juice.
- Cook the grains with a little water and the lemon juice for 10 minutes until they burst (you can if you want to add vanilla pods to soften the acidity).
- Pass everything at the vegetable mill or a potato gate, then in a cheese (fine cloth) in order to recover the maximum of even, weigh 1kg.
- Pour the currant juice and sugar into the jam bowl. Mix and bring to a boil. From this moment, count the cooking time: 7 minutes with a giant sugar, otherwise 15 to 20 minutes with caster sugar.
- Maintain a high heat and often stir your fruit jelly. Check the cooking by pouring a few drops on a cold plate then tip the plate. The jam must flow slowly.
- ECUMER if necessary and to proceed without waiting for the jars of your redcurrant jam. Close them and turn them back for 1 min, then put them back to the location to let them cool.
