The less jam is cooked, the more useful it is, because most vitamins simply die during long heat treatment. At the same time, thick jam is obtained only in the process of digestion, even if we are talking about black currants. But you can use a little trick and add a little pectin.
Ingredients
- Black Currant - 800 g
- Sugar - 400 g
- Pectin - 1 art.l.
Step-by-step cooking recipe
Mix the pectin and 2 tablespoons of sugar.
Mix it with currants and bring to a boil.
Add the remaining sugar and boil the jam for 7-10 minutes on low heat.
Roll it up in sterilized jars.
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