Red currant and Vanilla jam
Have you ever tried to make your very own jam? No? Then it’s definitely time to do so!
Don’t you enjoy all the fresh fruits and beautiful berries at the farmer’s market, ripe and full of flavour? Cooking them into jam is a good method to preserve some of their fruity sweetness for the cold winter months, when the choice of seasonal fruits is not as huge as it is right now.
And making jam is not as time-consuming as it might seem sometimes. Of course, it depends on the kind of fruits you choose, but basically it’s just cleaning and cutting the fruits, adding sugar and letting the whole thing boil for a few minutes. I chose red currant and decided to strain half of the fruits because those little berries hold a lot of seeds, so it took me some time to prepare all the ingredients. But it was definitely worth all the work, and if you want to give it a try, you’ll find the recipe for my Red currant and Vanilla jam below
|Red currant and Vanilla jam
makes about 5-6 jars
2kg fresh and ripe red currants
1kg gelling sugar (2:1)
1 vanilla bean (preferably bourbon vanilla!)You also need:
about 6 large or 8 small jam jars