Red Currant and Peach Jam

 

Red Currant and Peach Jam

 
Ingredients for 2 liters
500 grs. of Red Currant
4 Peaches
3 spoons of Marsala wine
Lemon juice (1 lemon)
  • Marinating time: 2 hrs. approx
  • Preparation time: 50 min.
  1. Wash and dry the red currant. Separate them from their stem and chop them up in 4.
  2. Peel the peach and remove the seed from them, then chop up the pulp in small pieces.
  3. Mix all the ingredients together and leave them marinating for 2 hrs.
  4. Wash the crystals recipients with hot water, and let them drip dry.
  5. Cook the mixture in a pot without forgetting to stir them. Once it begins to boil lower the flame and cook them for another 3 min. or until the mixture turns into jam texture.
  6. Fill the crystal recipients with the gooseberry jelly and close them immediately. The jelly will last for about 6 months in a fresh place.

 

 

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