Currant jam with gooseberries
Ingredients
- 100 g gooseberries
- 400 g blackcurrants
- 500 g preserving sugar, 1:1
- 1 tsp lemon zest, grated
Utensils
- pot
- grater
- mixing spoon
- jam jars
Instructions
- Wash the gooseberries and currants well and remove the stalks.
- Put the berries in a saucepan and puree finely with a hand blender.
- Add the grated lemon zest and jam sugar.
- Bring everything to the boil and cook for about 5- Simmer for 8 minutes.
- Pour the berry jam into the prepared jam jars.
- Close the jars tightly and allow the jam to cool.
