Currant jam or “Conserva de ùa spinèla” preserve

This post is also available in: Italiano (Italian)

Red currant jam, also called “conserva de ùa spinèla” in Trentino, is usually made in the summer, when the berries of Ribes rubrum ripen – a shrub which belongs to the Grossulariaceae family.

This preserve is made like any other jams: the fruits, are cooked at low heat, sifted, and mixed with spices to emphasize the overall taste. When the sugar is completely dissolved, the jam is ready. This delicious preserve can be kept in glass jars, in cool and dry places.
It is preferable to consume it within the year even if it can be kept for a couple of years.

This post is also available in: Italiano (Italian)


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