Thanks to universal taste, currants finds a place in beverages and food treats like jams and preserves. It is about the recipes of jam from the black currants for the winter we will discuss below.
The black currant jam — the recipe for the winter
As always, we recommend you to start with a basic jam recipe, with basic ingredients and the same underlying technology of cooking. In this case, the list of ingredients to remember are simple: take the sugar and berries in equal amounts (by weight), and add the juice of one lemon in the middle of cooking.
Place moved and cleaned black currant berries in an enamel bowl and pour about a Cup of water. Placing a bowl of berries over a medium fire, leave to boil for 20 minutes, until the skins on the berries will not peel off, and the excess moisture evaporates almost completely. After, stir in the sugar and pour in lemon juice. Leave the jam over medium heat for another 15 minutes or until until the temperature of the workpiece at a cooking thermometer is not close to 105 degrees. After the jam distribute on a sterile banks and roll.
Using this recipe you can also make jam from the black currants in a slow cooker. Stir in the berries together with sugar in multivarious bowl, and after mixing leave it at «Fighting» for 2 hours. From time to time, stir the jam, then roll as usual.
How to cook jam from black and red currants?
If your harvest is rich not only in black but also red currants, prepare the workpiece on the basis of their mixture. By the cooking of the workpiece, for the following technologies you will get something between jam and jelly.
- red currant – 1.4 kg;
- black currant – 930 g;
- sugar 335 g;
- water 115 ml.
Spread this mixture on two different enamelled saucepans. Fill them with water and leave to boil for 5 minutes. Mash berries with a masher for mashed potatoes, then RUB the pulp with the juice through a sieve and mix. Add to the mix of currant juice sugar and place all in the oven. Uvarovite mixture about 3 minutes, then pour into a sterile banks and roll up for the winter.
Jam-jelly black currant «Five minutes»
Since black currant berries are rich in pectin, and for a sufficiently prolonged digestion with a large amount of sugar harvesting can turn from a jam in a thick jelly after curing. A similar trick is possible not only thanks to the presence of berries in the composition, but with the addition of large amounts of sugar to the mixture.
- currant – 1 kg;
- sugar – 1.5 kg;
- water – 450 ml.
Cooks jam «orientation Meeting» of black currant literally not 5 minutes, but fairly quickly.
Before you cook the jam from the black currant, berry ready, pawing and scraping from the peduncle. In an enamel container, cook a simple syrup of half sugar and water. When the syrup begins to boil, add to it the berries, remaining sugar and boil for at least 5 minutes. The second cooking time is determined by the desired density of the final product: the denser and thicker is the plaque from the syrup on the sides of the pan, the more the jelly will come out and jam. Storage jelly enough pour into sterile containers and roll.