Red currant jam and canned pineapple

Category: Blanks

Ingredients

Red Ribes 700 g
Pineapples in their own juice
cut into pieces
700 g
Sugar 700 g
Butter 15 g

Cooking method

  • 1.Place the red currants and pineapples in a large saucepan. Cook the mixture for 20 minutes, until the red currants are quite soft.
  • 2.Add sugar. When it is completely dissolved, cook the mass over high heat until it thickens. Add oil to reduce foam formation. Pour the jam into the jars and seal them tightly.

Note

My comments:
Initially, this jam is proposed to be cooked from frozen red currants. I tried both frozen and fresh. I did not notice much difference in taste. In the case of frozen red currants, I would recommend using gelatine sugar, or adding "Jellix", otherwise the jam turns out to be liquid.

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