Blackcurrant jam with lemon
Jurga Jot, stock.adobe.com
A nice advantage of blackcurrant jam is that it is not cloying at all. The berry itself is rich in vitamin C and has a natural sourness. But even this effect can be enhanced by adding a little lemon.
Step by step cooking recipe
Squeeze the juice from the lemon and mix with water.
Add sugar and bring everything to a boil.
Boil the syrup for 5-7 minutes and dip the berries into it.
Bring to a boil again and boil the jam for another 10-15 minutes.
Pour it into sterile jars.
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