#5 Grandma's Classics: Black Current & Black Cherry Jam

When Grandma cooks jam, she will make her choice of fruit dependent on what special fruits are in season, the lushest offers at the farmer's market, and on cases of uncontrollable fruit abundance in the neighbours' gardens. She quickly cooks 2 or 3 jars between her usual cooking, gardening and housework.  The black fruit jam however is one of her true classics.

The fruit/ sugar ratio is always the same: fruit to sugar, 2:1.  The rest is stirring. First hot, while simmering, then cold to enjoy the reliable process of thickening.

Today she combined

250g black currants

250g black and sweet cherries, pitted

250g sugar.

Click here for a more detailed description of the cooking process.

#2 Grandma's Classics: Weincreme

Another delicacy is Weincreme . Life in a wine growing region ( Grandma is from Heidelberg )  requires  a well stocked fridge with open bottles of wine, and desserts like "Weincreme"  belong to the traditional repertoire of any housewife.
In very special occasions (baptism, wedding, famous guests) Grandma even replaces Chantilly  by Weincreme to accompany her homemade apple cake.

Weincreme (Sabayon)

yields 4 servings

8 tbs sugar ( Grandma takes 4-6)
4 whole eggs
1 tbs cornflower (Maizena)
2 cups of white wine (Grandma takes 3/4l)
a slice of lemon to be cooked with

Now the most difficult part: all ingredients have to be beaten continuously on slow heat until close to  boiling.  For this task you need a good eye and your full attention. Actually it could be easier to use a bain-marie, but of course not for a cook with the experience of Grandma!  Weincreme is ready when it turns from liquid to creamy.

Pour in glasses and cool.