Berry jam with rum recipe
Berry Jam with Rum recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
|300 g||red currants|
|500 g||jam sugar|
In a large saucepan, combine all berries and the jam sugar. Allow to soak for 4 hours. Add the cinnamon and bring to a boil. Cook stirring for 5 minutes. Skim any froth. Remove the cinnamon. Stir in the rum.
Pour the jam into sterilized jars up to the rim. Seal with screw caps and allow to cool. Store on a cool and dark place.
ca. 20 min
ca. 10 min
ca. 4 hrs
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