Strawberry jam with blackcurrants

Table of contents:

Strawberry jam with blackcurrants
Strawberry jam with blackcurrants



750 g strawberries

250 ml blackcurrant juice (from about 400 g of fruit)

600 g sugar

1 package Gelfix Extra 2:1 Dr. Oetker

1 packet of citric acid Dr. Oetker


Wash and clean the blackcurrant, let it drain and squeeze the juice from the fruit - set aside exactly 250 ml. Wash and clean the strawberries, let them drain and cut them into small pieces.

Mix the strawberries, blackcurrant juice and citric acid in a suitable cooking vessel. Mix 2 tablespoons of sugar with the contents of the Gelfix Extra 2:1 packet and add to the fruit mixture. Bring the mixture to a boil over medium heat, stirring constantly.After boiling, add the remaining sugar and mix well. The jam should boil for about 3-5 minutes, stirring constantly.

If desired, you can remove the foam.

Remove the jam from the heat and immediately distribute it in the pre-washed and dried jars. Close the jars well, turn them upside down and leave them for about 5 min.

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