Amazing black currant jam according to my grandmother's recipe, I cook from year to year. Thick, fragrant, healthy, it is good in itself and perfectly complements ice cream, cheesecakes, pancakes and other desserts. And it also makes delicious grated pies.
Ingredients
- Black Currant - 1 kg
- Sugar - 500 g
Step-by-step cooking recipe
Sort the currants, rinse, and put them in a colander.
Pass the berries through a meat grinder, then rub the mass through a sieve. This way we will get rid of unnecessary bones and skins so that the finished jam has a pleasant homogeneous structure.
Pour the resulting berry puree into a cooking bowl, add sugar and bring to a boil over high heat under the lid. Then you need to remove the foam, mix, turn down the heat and boil the workpiece for another 5-7 minutes. Please note that the cooled jam will be thicker.
Pour hot currant jam into pre-sterilized small jars, close, turn upside down and cool. Store the cooled billet in a cool, dark place, and an open jar in the refrigerator.
