Currant jam with carrots

Redcurrants, blackcurrants and carrots make a tasty jam that is great with cheese and biscuits. It's also delicious on waffles!

2 jars

25 minutes

Rating (3 ratings)


500 g redcurrants and blackcurrants
200 g carrots
400 g Dansukker Jam Sugar
20 ml lemon juice
100 ml water


Rinse and pick over the blackcurrants and redcurrants. Rinse, peel and coarsely grate the carrots.

Combine all the ingredients in a saucepan and simmer for about 5 minutes. Remove from the heat and skim off any scum.

Pour the jam into warm, thoroughly cleaned jars. Seal and store in a cool place.

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