White and blackcurrant marmelad. Today I am experimenting and adding a couple of handfuls of white currants to my marmelad. Since black currants have an incredibly strong aroma, I try to even it out a bit with the slightly lighter and sweeter white currants. Adding only water, sugar and honey because black currants contain a lot of pectin which makes the marmalade thick. Will go great on the saturday toasted bread!
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I can smell that majestic scent! August was the (second) JamMonth of the summer.... I loved that... I love it! :D Sweet-sour tastes... Great kick for the weekend!
Homemade stuff is the best. So happy people are still doing it these days :)