Raspberry and red currant marmalade

Name: Raspberry and red currant marmalade
Total time: 2 h
Yield: 10 servings
Ingredients: 500 g raspberries; 500 g redcurrant; 900 g sugar; powdered citric acid - on the tip of a knife

Cookinero 6 April 2025

Boiled juice is ready for gelling if its drop does not spread on a cold plate. Store marmalade in cardboard boxes at room temperature.

Step-by-Step Cooking Instructions

Step 1

Sort raspberries and currants, rinse, put in a saucepan and pour water so that it only covers the berries. Put on fire and cook until softened.

Step 2

Throw on a fine sieve and wipe. Put the resulting thick juice on a slow fire and reduce by half.

Step 3

Add sugar, citric acid and cook, skimming continuously, for 35–40 minutes.

Step 4

Pour into flat molds in a layer 2.5-3 cm thick and leave overnight at room temperature. Cut into equal cubes, each roll in sugar.

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