Black currant and strawberry jam is a delicacy worthy of the attention of the hoarder. Black currant is useful, strawberries are tasty and fragrant, and the berries ripen almost simultaneously, therefore they ask themselves in one pan. If the currant is sour, then the jam may turn out to be liquid, and, in my opinion, there is nothing worse, it is better then to prepare fruit or berry syrup. Gelling sugar helps to save the situation. Jam, confiture or jam are then thick.
There is another way, but not everyone likes it - berries and plain white fine sugar are not measured by weight, but by glasses - for 1 cup of berries they take 1 cup of sugar. Prepared in this way, the jam is always very thick. My grandmother cooked only this way, but the amount of sugar used for cooking was, to put it mildly, frightening. From childhood I remember how in the summer in the kitchen there appeared a hefty canvas bag full of sugar, like bags of potatoes. By the end of the season, the bag was empty and we ate it all! Whatever you say, modern technology can reduce the amount of sugar in the blanks.
Ingredients for black currant and strawberry jam
- 450 g of black currant;
- 300 g of strawberries;
- 50 ml of water;
- 350 g of granulated sugar;
- 0.7 kg of gelling sugar.
Method of making black currant and strawberry jam
We sort out the currants, remove dried and spoiled berries, debris and twigs, soak them in cold water for several minutes, put them in a colander and rinse thoroughly with running water.
It is better not to wash ripe garden strawberries if there is no sand on the berries. In general, strawberries are so tender that it is better not to disturb them once more, so that the berries remain whole.
Pour ordinary white sugar into a saucepan and pour a quarter glass of water, stir, set on fire, bring the syrup to a boil.
Pour currants into the hot syrup, crush the berries with tolkushkoy, so that they burst and the juice stands out.
Then gently pour garden strawberries, shake the pan so that the ingredients are mixed.
We bring the mass to a boil on moderate heat, boil for 12 minutes, in the process of boiling, shake the pan - we drive the foam into the center, remove with a spoon.
At this stage, black currant and strawberry jam will seem liquid, there will be a lot of syrup, it should be so. Pour the gelling sugar, gently mix, again send the pan to the stove.
After boiling we boil for several minutes on high heat, the mass will foam strongly, therefore it should not be left unattended.
Remove the saucepan from the heat, cool slightly, reheat the foam to the center, remove with a spoon.
Sterilize jars for black currant and strawberry jam over steam or dry in the oven at about 110 degrees Celsius. Pour hot jam into warm and dry jars, cover with a clean cloth. After cooling down, screw caps on to boil.
A thick, aromatic and healthy delicacy can not only be served with hot tea. Such black currant and strawberry jam is great for making sponge cake or making pastries with a filling.
Enjoy your meal!