The main disadvantage of blackcurrant jams is the bones that spoil the texture. Sometimes they do not interfere, but sometimes you want something more gentle and homogeneous. Today I will tell you how to get rid of them in the cooking process with a minimum of effort. Read on!
Ingredients
- Black Currant - 1 kg
- Water - 1 glass
- Sugar - 800 g
- Citric acid - 0.5 tsp.
Step-by-step cooking recipe
Pour currant berries with water, bring to a boil and boil for 15 minutes.
Grind the workpiece through a sieve and bring it to a boil again.
Add sugar and citric acid.
Boil the jam for 20-30 minutes until thick and spread it out in sterilized jars.
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