Black Johanna - my favorite fruit as a spread
Time
Preparation time: 20 min.
Cooking or baking time: 20 min.
Total preparation time: 40 min.
The berries are ripe. In our garden gooseberry and red currant shine through absence. I do not know why. But our black Johanna wears well. Today I had free (taxi driver weekend ...). And the delicious berries were too good for me to give them to the birdies (please do not comment on animal torments ... * g *).
So I picked and cleaned such a good kilo. Say the stems removed, sorted, washed. Put it in a big pot. Three more apples peeled and cut into small pieces. The juice of a lemon. And as with any sweet ... a few tiny crumbs of salt. But really only a few crumbs.
Then gelling sugar 3: 1 in the right amount of it (I prefer the 3: 1, then it's not too sweet). The crowd tells us the scales. So on three pounds of fruit a pound of gelatin sugar. A lot of chemistry is not there, sometimes you can do it quietly. Put some water in the pot and on the stove. I'm cooking the fruit 15 - 20 minutes. That's enough.
Take care that the pot is big enough, jam will foam over. Jam? Yes, MARVEL! Not jam. I do not want to have compared my jam with this bitter, English stuff from tropical fruits, that has nothing to do with jam, that's nothing!
So, while I've been berating the narrow-minded Anglo-Saxons, my jam is slowly cooling off a bit. Then the stuff comes in scrupulously clean jars. Lid on it. And now ... off in the oven. 130 degrees and another half an hour sweat. Then the jam is sterilized, lasts for almost a year ... if it lasts so long.
Not with me ... ... try it out. If you can not do it, it can be determined according to my recipe.
