1. Wash the strawberries thoroughly, remove the stems, and dice them. Strip the redcurrants from the stems and wash them as well. Place the fruits in a pot, mix with gelling sugar, and let sit for about 3 hours.
2. Cut a lemon in half and squeeze out the juice. Bring the fruit mixture to a boil with the lemon juice while stirring occasionally, and let it simmer gently for about 4 minutes, stirring constantly.
3. To test the gelling ability, place a teaspoon of jam on a cold plate. If the jam sets after about 1 minute, it can be processed further. If necessary, extend the cooking time by 1-2 minutes and repeat the gelling test.
4. Carefully skim off the foam that forms with a spoon. Fill the hot strawberry-redcurrant jam into clean jars, seal them, and let them cool upside down. Enjoy your jam!
Nutrition per serving
kcal: 150
Protein: 1 g · Fett/Fat: 0 g · Carbs: 37 g
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