BLACKCURRANT MARMELADE – the best!

BLACK CURRANTS MARMELADE – the best. Black Gold just hanging on the bushes now. My recipe gives approx. 1 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 4 jars. You can preserve BlackCurrants, cleaned in freezer. And make smaller portions. This way you can avoid use of ”conservation”- ”Atamon”. If you don’t use ”conservation”- you need to prepare your marmelade as steril as possible. I love eating my BlackCurrant marmelade on bread – goes with anything and taste good. Enjoy!    I am in paradise picking BLACK CURRANTS straight from bushes in the garden. Black Currants are rich on VitaminC and a little bit of VitaminA. This summer Black Currants are big, juicy and so great in taste because of sunny, warm weather. They taste sweet and are just great as marmelade, in stew, as syrup, icecream. Taste excellent in combo with other berries – especially Red Currants.INGREDIENTS: 1,5 kg fresh BLACK CURRANTS; ½ liter cold water, 1 kg sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).

HOW TO DO: Rinse BlackCurrants in cold water. Measure. In a small bowl mix 1 tablepoon of the sugar with the ”Fruit pectin/Rød Melatin/ Marmeladejævning”. Set aside. In a large saucepot heat BlackCurrants with water to boiling, stirring. Lower heat and stirring for 5 minutes. Add sugar. Boil, stirring. Add the mixture of ”Fruit pectin / Rød Melatin / Marmeladejævning” in the Currants. Heat it and boil for 2 minutes stirring constantly. Fill the Black Currants Marmelade in cleaned jars. Close jars and store in refrigerator. Serv: BLACK CURRANTS MARMALADE on bread, Ryebread or pancakes and so on – It’s so good. Bon appetit !

WILD ROSEHIPS MARMALADE.

WILD ROSEHIPS MARMALADE. WILD ROSEHIPS from ”Rosa rugosa” are filled with vitamin C and vitamin A. Grow wildly on bushes at seaside along our beaches and coastline. My recipe gives approx. 1,5 liter marmalade. Prepare jars of glass and caps for processing. Each jar is 0,5 liter, so you need 6 jars. You can preserve raw Rosehips in freezer. Some think it’s easier to remove the seeds. I just prepare and use Rosehips right after picking. I LOVE wild Rosehips marmelade and make it each summer. A taste of summer in a marmalade. Enjoy!INGREDIENTS: 1,5 kg fresh WILD ROSEHIPS (prepared rosehips 750 grams to 1 kg), ½ lliter water, Juice from 2-3 lemons, 375 g – 500 g sugar, 2-3 teaspoon fruit pectin ( Rød Melatin, Marmeladejævning).HOW TO DO: Cut of flower and stem. Cut rosehips in two. Remove seeds. Rinse with cold water all the rosehips. Mesure. Chop rosehips. In heavy saucepot mix Rosehips with water and lemonjuice. Over high heat, heat mixture to boiling, stirring. Boil, stirring. With spoon, skim off foam and seeds. Boiling approx. 15 minutes, stirring. With potato masher thoroughly crush rosehips. Keep mixture simmering. In a small pot mix 1/3 of the sugar with fruit pectin (Marmelade-jævning). Mix most of the sugar (2/3 without the fruit pectin) with Rosehips mixture in the saucepot, so it’s boiling/simmering the last 10 minutes of boiling. Mix rest of sugar (1/3 of sugar mixed with pectin) with rosehips mixture in saucepot. Keep simmering, stirring for 2 minutes. Immediately laddle rosehips mixture into jars. Close jars. Store in refrigerator. Serv: WILD ROSEHIPS MARMALADE – orange, summer in a marmalade and rich on Vitamin C. Bon appetit !