There is only one problem with currants and porichka – their eternal ubiquitous bones. Therefore, for a homogeneous jam, the berry is ground through a sieve. But this is a long and laborious process, so I found a recipe that small bones do not spoil at all.
Ingredients
- Red Currant - 2 kg
- Water - 1 glass
- Sugar - 1.5 kg
Step-by-step cooking recipe
Wash the red currant, tear it off the twigs, put it in an enameled bowl and fill with water.
Bring to a boil, remove from heat and mash the berry with any convenient wooden tool.
Add sugar, stir and put the jam on the fire again.
Boil it, stirring, for about 40 minutes, and then put it in sterilized jars and roll it up.
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