Recette: Non classé

The classic recipe for currant jam.

1.4 kg currants
800g sugar

-clean towel
-measuring cup
-Bowl jam
-thermometer confectioner
-small ladle


(1) stalk gooseberries, wash and drain -, then dry them carefully in a clean towel.

(2) pour the sugar and 40 ml of water in a bowl to jams, bring to boil and let Cook until 114 ° C (at le petit boulé). When this temperature is reached, immerse the gooseberries in got sugar syrup. After the resumption of the boil, continue cooking over high heat for about 10 minutes, taking care of frequently and gently mix to
using a slotted spoon so that currants do not attach to the bottom of the bowl.

(3) check the cooking: a bit of jam on a cold plate must be fixed quickly. Then remove the Pan from heat and ecumez carefully with currant jam, then mix again one last time.

4) put jars in the CLIL funnel and a ladle, cover and Sterilise,.

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