Most often, currant jam is ground through a sieve to remove the skin and bones. But in fact, this is not a mandatory stage at all, if such a texture of the workpiece does not bother you. Moreover, the bones and skin also contain useful vitamins.
Ingredients
- Black Currant - 2.5 kg
- Sugar - 2 kg
- Water - 100 ml
Step-by-step cooking recipe
Fill the washed currant with sugar, pour in water and bring to a boil.
Cook, stirring, for half an hour on low heat.
Mash the jam with a pusher and continue to cook until the desired density.
Roll the currant jam into sterile jars.
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