The most difficult thing in this recipe is to peel the berries from the dry tails. To do this, I recommend using nail scissors. Otherwise, everything is extremely simple. Jam from irga and currant is better to cook in two approaches, taking a break for several hours.
Ingredients
- Black Currant - 2 kg
- Irga - 1 kg
- Sugar - 1,5 kg
- Citric acid - 2 g
Step-by-step cooking recipe
Pick the berries, clean them from dry tails and rinse under running water.
Place the irga and currants in a saucepan, cover with sugar and leave for 2-3 hours.
Put on a slow fire, boil for 10 minutes and put aside to cool.
After 2-3 hours, bring the jam to a boil again, add citric acid and cook for 10 minutes.
Fill sterilized jars with hot jam, roll them up and wrap them with a thick towel for a day.
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