Redcurrant Marmalade

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Ingrediënten

  • 2.5 lbs 1.2 kg Redcurrants
  • 35 oz 1 kg Preserving sugar
  • Zest of 1 orange

Instructies

  • Remove the currants from the stems and place in a bowl with preserving sugar and orange zest.
  • Cover and let sit overnight in a cool place.
  • Boil in a pot for 5 minutes and mash the currants while boiling.
  • Sieve if you prefer.
  • Fill hot rinsed canning jars with the hot marmalade, close tightly, and put in a cool place.

Notes / Tips / Wine Advice:

You can make gooseberry marmalade with the same recipe. In this case, replace the orange zest with lemon zest or a splash of white wine.

Sweet or Tart?

The refreshingly sour redcurrant is well suited to cakes, marmalade, gelatin, and tortes. Blackcurrants, with their distinctive sharp, sweet taste are more for marmalade and gelatin than baked goods. On the other hand, the less common (and milder) white currant is perfect for eating.
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Recipe Category Fruit / Sandwich toppings
Country Austria / European
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