Currant jam recipe
Proportions 7 glasses of berries, 3 glasses of sugar, 5 glasses of water Which currant is suitable for jam Blackcurrant jam is one of the most useful, contains a lot of vitamin C, carotene, calcium, iron. Black wins in favor. And in red or white currants there is more natural pectin, so this jam keeps the consistency better even with a minimum amount of sugar. simple recipe1. Sterilize the jars with boiling water, thoroughly dousing each from the inside. 2. Pour water into a saucepan / basin, add sugar and completely dissolve it. 3. While the syrup is boiling, sort the currants, wash them, cut off the tails if necessary, then dry or just shake in a colander over the sink. 4. Pour the currants into the syrup and cook for 5 minutes after the first bubbles appear. 5. When the jam boils, remove the foam and mix gently so that the berries do not fall apart. 6. Pour hot currant jam into sterilized jars directly from the pan / basin with a ladle, substituting a plate under the jar. Five-minute recipeinvolves a slightly different method of cooking: the berries are covered with sugar, after a few hours the juice is released and heated for 5 minutes, then cooled at an air temperature of 4-5 hours. Then the procedure is repeated a couple of times. This method is more gentle on berry vitamins, but it takes much more time.
How to cook correctly
How much jam will be obtained From 1 kilogram of currants, 1.5-1.7 liters of jam are obtained. Method without cooking Twist the currant with a meat grinder with sugar in a ratio of 1: 1.5, store only in the refrigerator. Cooking is preferable when you need to store a lot and without a refrigerator. What is the best way to cook currant jam? The easiest way to cook currant jam is the best one. It was the five-minute cooking that our grandmothers subjected the berries to before laying out in jars. Just make sure that the jars and lids are clean and steamed, do not make a big fire and do not leave the stove for a long time – and a personal dessert for winter evenings is ready. Which pot to cook inEither enameled or stainless steel, since the currant berry is sour and can corrode soft metals, ruining the pan and the dessert itself. The correct proportions of berries and sugar – Liquid jam: 7 cups of berries, 3 cups of sugar, 5 cups of water. If we count in kilograms, for every kilogram of berries, 1 kilogram of sugar and 1.5 cups of water; – To stand a spoon: 3 cups of sugar, 2 cups of water, 7 cups of currants. According to this recipe, the currant should give its juice, for this you need to fill it with sugar and wait a few hours. Or wipe / grind the berries and cook with constant stirring. What is currant combined with in jam Like any jam, currant is perfectly complemented by any citrus fruits (with a moderate amount of acidic species), gooseberries and raspberries.Currant jam season is from late June to early August. By the end of the season, blackcurrants become cheap in stores, so it is at this time that it is recommended to start harvesting them.