Ingredients
1 kg black currant
1/2 kg Dansukker Jam Sugar
50 ml water
Instructions
Rinse and pick over the black currant.
Put them in a saucepan with jam sugar and water. Boil for 3-4 minutes.
Remove from the heat and carefully skim off any scum. Pour the marmalade into warm, sterilised jars. Seal tightly. Store in a cool place.
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