Coffee-Redcurrant Jam

Coffee-Redcurrant Jam

Finally, I found the time to make jam from scratch. And the result is totally worth it. ;) 

Coffee-Redcurrant Jam

Adapted from Das große Gelee-Kochen by Chili & Ciabatta


1 pound redcurrants (stalks removed)
2 Tbsp whole coffee beans
1 pound jam sugar 1:1


Bring 250 ml water to the boil, add the redcurrants and simmer for 15 minutes without a lid. Strain through a sieve or a colander lined with cheese cloth. Measure 500 ml of redcurrant juice, transfer to a pot and add the sugar and the coffee beans. (You could use the remaining juice as a topping for tomorrow's dessert or measure out the total amount of juice and adjust the amount of sugar.)
Bring to a rolling boil. Boil for 4 minutes, if the jam does not solidify on the back of a spoon cook for 2 minutes more. Transfer to clean glas yars, making sure there are some coffee beans in each yar. Set aside to cool.

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