Blackcurrants Mashed with Sugar

1. 1 Blackcurrantspack 300 g ≈ $6.00 300 g
2. 2 Sugarpack 1 kg ≈ $1.60 450 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. Pick over the currants, remove the stems, wash them, and dry them thoroughly on a towel: water will shorten the storage life.

2. Blend the berries with a blender or grind them through a meat grinder until smooth.

3. Mix the puree with 450 g sugar² and leave it at room temperature for 1–2 hours, stirring every 20 minutes, until the sugar dissolves.

4. Sterilize a 0,5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes. Let the jar cool.

5. Spoon the puree into the jar, then sprinkle a layer of 1 tablespoon sugar² (about 15 g) on top. Close with a nylon or regular lid.

6. Store only in the refrigerator; do not seal it for shelf storage or put it in the pantry. Storage life in the refrigerator is up to 2 months.