Black and red black currant jams, strawberries, raspberries, gooseberries - the most delicious billet for the winter. In a small jar all the flavors of the summer garden are collected, it is just an explosion of flavors! Red currant rich in pectin and a small amount of gelling sugar make it possible to achieve a very thick consistency without long boiling. We collect fresh berries immediately before cooking. It is better to make jam from the berries collected on the eve of cooking, although this applies only to raspberries and strawberries. Currant black and red and gooseberries can be stored in the refrigerator for 2-3 days without damage.
Any garden berries are suitable for the berry platter, preferably one variety to dominate. In this recipe, the first fiddle is played by blackcurrant, the remaining ingredients set off its taste.
- Cooking time: 60 minutes
- Quantity: several cans of 0.5 l
Ingredients for Assorted Berry Jam
- 1 kg of black currant;
- 500 g of red currant;
- 250 g raspberries;
- 250 g of strawberries;
- 150 g of gooseberry;
- 2 kg of granulated sugar;
- 500 g of gelling sugar (1: 1).
Method of cooking berry jam-assorted
Assorted garden berries for this recipe.
We're sorting out the raspberries, removing the stalks, leaves, and debris. We dissolve some table salt in water, put berries, leave for some time so that the larvae float to the surface. We remove garbage from the surface of the water with a skimmer, and wash the raspberries.
Garden strawberries give any jam or jam a refined aroma. Even half a cup of berries will cope with this task. So, cut the sepals with strawberries, and send the berries in a bowl.
Tear off red currants from the branches, pour them into a bowl.
At the gooseberry we cut off noses and tails. Black currant tear off the twigs. There are patient people whose perseverance is enough to rid the berries of dry noses. I do not fall into this category, so always boil the berries unpeeled. By the way, it does not affect the taste, the spouts just become invisible.
Add gooseberries and currants to the rest of the berries. Everything is placed in a colander, washed with cold running water under the faucet. Pour the berries into the cooking pot. For these purposes, the best copper basin or wide stewpot.
Pour sugar on wet berries, shake, leave for 30 minutes to make juice, then put the dishes on the stove. Heat slowly, shake occasionally, and rock it so that the foam accumulates in the center. Remove the foam with a spoon, cook for 25-30 minutes.
After half an hour, add gelling sugar in small portions, gently mix, bring to a boil.
Cook a thick berry assorted jam 5 minutes after boiling, last time remove the skins and remove the basin from the heat, cool to room temperature.
Thoroughly washed jars are dried in the oven for a few minutes, put the cooled berry jam in dry jars, cover with lids or wax paper.
For storage thick berry jam-assorted remove in a dry, dark place. Such blanks can be stored at room temperature.
