Sour Redcurrant Jam

I love being able to enjoy the taste of summer even in the later months - so I'd like to share a recipe for redcurrant jam. I love sour flavours, plus I have a baby so this jam uses as little sugar as possible. It is fresh - with a fruity taste. :)

red currants - how much you pick (I had about 1kg)

sugar - (I used 500 grams)

you can also use gelling preparations

Pick redcurrants - if you don't have enough you can experiment and add other fruits :)

Rinse the currants thoroughly under cold water - so that all impurities are washed out.

No need to get rid of the stems (green parts)- I just pulled out the leaves.

Put all the currants in an adequate pot - and cover with a little water so that they do not burn from the beginning. simmer on low heat for at least 25 minutes - I squeeze the currants :) 

When the currants are overcooked and the result resembles porridge with lumps :D... you have to sieve this porridge through a sieve for juice :)

The resulting juice needs to be measured! I used a pint glass and found that I had about 1.2 litres of juice.

I brought this juice to the boil again and then added 500 grams of sugar (I think this is the minimum - you can try less and write how it worked out) (standard marmalades have around 1000 grams) 

stir the resulting mixture and let it boil thoroughly (about 20 min)

Prepare empty jars with lids - they must be boiled or disinfected - any dirt can cause the resulting jam to become mouldy. 

Pour the hot marmalade into the jar. Close with the lid and turn upside down. This process preserves the marmalade and makes it last for several years... repeat this process with more jars - The jars should be upside down for at least 10 minutes - I leave them overnight :) 

I love this jam because it's great in cakes and other sweets - or spread it on bread with butter. 

I eat it for breakfast in winter and remind myself of the taste of summer. 

I'll be glad if you improve this recipe - I've already tried adding mint and once pineapple. The flavor wasn't bad but this recipe is better. 

However, without experimentation we will never move on. 

Thanks and enjoy the recipe