Underwood jam
Instructions
Wash the fruit well.
Shell currant beans and put them in a casserole dish non-stick aluminium if possible.
Add 200 g sugar and cook for 5 minutes.
Then, pass it through a sieve and keep the past of currants aside.
Meanwhile, put the blackberries and raspberries with the rest of the sugar, the juice and peel of a lemon into another saucepan, preferably nonstick aluminum.
Bring to a boil and add the currants's past.
Cook for about 10 minutes at moderate fire until the Marmalade has thickened.
Then, remove from heat and add the tablespoon of honey.
Mix well.
Pour the jam into glass jars and close them tightly.
Sterilize the jars for 15 minutes in a pot of boiling water: sweetly sobbollirli wrapped in a cloth.
Let them cool in sterilization and water then store the pots now cold pantry.
Ingredients and dosing for 4 persons
- 300 g of more
- 200 g of red currant
- 200 g of raspberries
- 450 g of sugar
- 7 tablespoons of honey
- == 1 lemon (zest)
- 2 tablespoons of lemon juice