Black currant jam is simple, tasty and healthy! Jam is different from jam in that the berries in it do not keep whole, but are well boiled, so you can use not the highest quality raw materials for cooking. However, don’t get me literally, the spoiled and moldy crop is not suitable for harvesting, but a bit rumpled, but you can use fresh.
Cook the jam quickly - first boil the berries (blanch), then add sugar and cook over high heat with continuous stirring. On cooking you need no more than half an hour, so that the color and flavor will not deteriorate.
Berry jams are added to the open and closed pies, cooked dumplings or pancakes with jam.
- Cooking time: 45 minutes
- Quantity: 3 l
Ingredients
- 1.5 kg of black currant;
- 2 kg of sugar.
Method of preparation
We sort out the black currant, tear off the twigs and leaves, remove the visible debris. You can use not the condition for this recipe, but from selected berries to prepare, for example, black currants wiped with sugar for the winter.
Then pour the berries into a deep pan and pour cold water. Collect surfaced debris from the surface, wash the currants in a colander. We repeat the procedure several times until the water is clear.
Pure berries are thrown back on the sieve, let it drain. The excess water in this recipe is useless; the drier the berries are, the thicker the black currant jam will be.
Again, pour the currants in a saucepan with a thick bottom, take the grinder for the potatoes, crush the berries, so that the juice stands out. Many immediately add water, but without water, the jam is more thick. In addition, the berries are juicy, so there are no problems with moisture.
Cooking berries for about 5-7 minutes after boiling over high heat. This time is enough for pretreatment.
Pour sugar into the pan, mix and send to the stove again. Over high heat bring to a boil.
Currant burns easily, so you need to mix the mass often. As soon as the mass boils again, increase the fire to the maximum value, cook for half an hour. In the process of boiling a lot of foam is formed. Foam remove with a spoon. After half an hour or a little earlier, the jam will stop foaming and will boil evenly. This is a signal that you can remove the pan from the heat and pack black currant jam on the jars.
Purely washed jars are thoroughly dried in the oven or in the sun. Covers pour boiling water.
Spill hot jam into jars. As soon as it cools down and a thick crust forms on the surface, we close the jars tightly and remove them into a dry and dark room. Jams can be stored at room temperature, especially if, as in this recipe, the amount of sugar exceeds the weight of the berries.
Banks do not need to close the lids. You can use waxed parchment paper and rubber bands. Banks with cooled contents tightly close the paper and bandage. During the long-term storage, the moisture will evaporate, the jam will thicken and will look like marmalade.
