Thanks to the universal taste, the currant finds a place in drinks and treats like jams and jams. It is about the recipes of jam from black currant for the winter we'll talk below.
Black currant jam - a recipe for winter
As always, we recommend starting with the main recipe for jam, which includes a basic list of ingredients and the same basic cooking technology. In this case, the list of components can be remembered elementary simply: take the sugar and berries in equal quantities (by weight) and add the juice of one lemon in the middle of the preparation.
Place the black currant brushed and peeled berries in enameled dishes and pour about a glass of water. Place the container with berries over medium fire, leave everything boiled for 20 minutes, until the skin from the currant does not get off, and excess moisture will not evaporate almost completely. After, pour the sugar and pour the lemon juice. Leave the jam over the middle fire for another 15 minutes or until the temperature of the workpiece on the culinary thermometer approaches 105 degrees. After that, the jam is spread over sterile cans and rolled up.
Using this recipe, you can also make black currant jam in the multivariate. Put the berries together with the sugar in the multivark bowl, and after mixing leave everything at "Stewing" for 2 hours. From time to time, stir the jam, and then roll as usual.
How to cook jam from black and red currants?
If your crop is rich not only in black, but also in red currant, then you can prepare the billet on the basis of their mixture. As a result of preparing the billet according to the technology described below, you will get something in between jelly and jelly.
Ingredients:
- red currant - 1.4 kg;
- black currant - 930 g;
- sugar - 335 g;
- water 115 ml.
Preparation
Distribute the berries on two different enameled pots. Fill them with water and leave to boil no more than 5 minutes. Crunch the berries with a mash press, then wipe the pulp with the juice through a sieve and mix. Add sugar to the mixture of currant juice and place everything on the stove. Boil the mixture for about 3 minutes, then pour over sterile jars and roll for the winter.
Jam-jelly from black currant "Pyatiminutka"
Since the berries of black currant are rich in pectin, with a long enough digestion with a lot of sugar, the billet can turn from jam into thick jelly after hardening. This trick is possible not only thanks to the presence of berries in the composition, but also due to the addition of a large amount of sugar in the mixture.
Ingredients:
- currant - 1 kg;
- sugar - 1,5 kg;
- water 450 ml.
Preparation
Cooked "Five-minute" jam of black currant is not literally 5 minutes, but pretty quickly.
Before you prepare a jam of black currant, prepare the berries, picking and cleansing of the peduncles. In an enameled container, cook a simple sugar syrup from half the sugar and water. When the syrup begins to boil, pour berries to it, the remaining sugar and cook for at least 5 minutes. The time of the second cooking is determined by the desired density of the final product: the denser and thicker the plaque from the syrup on the walls of the pan, the more jelly will the jam. To store jelly it is enough to pour on sterile containers and roll up.