Blackcurrant Compote

1. 1 Blackcurrantspack 300 g ≈ $6.00 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 300 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Remove the stems and leaves from the currants, sort them, rinse quickly, and let drain.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Put 400 g currants in the jar and pour in boiling water up to the neck (about 1.7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into the saucepan (about 1.5 l), add 300 g sugar², bring to a boil, and simmer the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit right to the brim and seal the lid immediately.

7. Turn the jar upside down, wrap it, and leave to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.