Blackcurrant Jam - Simple, Tasty, Healthy! Step-by-step Recipe With Photo

Blackcurrant jam is simple, tasty and healthy! Jam differs from jam in that the berries are not kept intact in it, but boiled well, so you can use not the highest quality raw materials for cooking. However, don't take me literally, a spoiled and moldy crop is not suitable for harvesting, but a slightly dented, but fresh one can be used.

Jam is cooked quickly - first, the berries are boiled (blanched), then sugar is added and cooked over high heat with continuous stirring. It takes no more than half an hour to cook so that the color and aroma do not deteriorate.

Berry jams are added to open and closed pies, dumplings or pancakes with jam are prepared.

• Cooking time: 45 minutes
• Quantity: 3 l

Ingredients

• 1.5 kg of black currant;
• 2 kg of sugar.

Cooking method

We sort out the black currant, cut off the twigs and leaves, remove visible debris. You can use not the condition for this recipe, but use selected berries to prepare, for example, black currant, mashed with sugar for the winter.

Then pour the berries into a deep saucepan and pour cold water. We collect the floating debris from the surface, rinse the currants in a colander. We repeat the procedure several times until the water is clear.

Throw clean berries on a sieve, let the water drain. Excess water in this recipe is useless, the drier the berries, the thicker the blackcurrant jam will be.

Pour the currants into a saucepan with a thick bottom again, take a potato crush, crush the berries to make the juice stand out. Many people immediately add water, but without water, the jam is thicker. In addition, the berries are juicy, so there are no problems with moisture.

Cook the berries for about 5-7 minutes after boiling over high heat. This time is sufficient for preprocessing.

Pour granulated sugar into a saucepan, mix and send it back to the stove. Bring to a boil over high heat.

Currants burn easily, so you need to mix the mass often. As soon as the mass boils again, we increase the heat to the maximum value, cook for half an hour. A lot of foam forms during the boiling process. Remove the foam with a spoon. After half an hour or a little earlier, the jam will stop foaming and boil evenly. This is a signal that you can remove the pan from the heat and pack the blackcurrant jam into jars.

We dry cleanly washed cans in the oven or in the sun. Pour boiling water over the lids.

We pour hot jam into jars. As soon as it cools down and a thick crust forms on the surface, we seal the cans tightly and put them in 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.

Jars do not have to be closed with lids. You can use waxed parchment paper and rubber bands. Close the jars with the cooled contents tightly with paper and bandage them. During long-term storage, moisture will evaporate, the jam will thicken and will look like marmalade.