Currants are very difficult to cook so that their tender berries remain whole. But I suggest we try! Be sure to choose elastic, not overripe and as fresh as possible berries. It is best to sort them out before cooking.
Ingredients
- Black Currant - 1 kg
- Sugar - 1.4 kg
- Water - 1 glass
Step-by-step cooking recipe
Remove the leaves and debris, sort out the berry and gently rinse it in cool water. Leave it to drain in a colander for 30 minutes.
Pour water into an enameled container, put it on the stove and gradually add sugar.
When the syrup is ready, put a minimum heat and carefully put the currants in it.
Boil the jam for 5 minutes, remove from the stove and leave for 2 hours. Repeat the procedure again, removing the foam as it appears.
You don't need to stir the berry with a spoon – it will lose its shape. To mix, gently shake the bowl.
When the jam cools down for the second time, boil it again, boil for 5 minutes and roll it into sterilized jars.
