Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Black currant for the winter
  4. ➠ Blackcurrant jam for the winter

Blackcurrant jam for the winter

0
969
Kitchen Russian
Calorie content 454.5 kcal
Portions 0.7 l.
Cooking time 8.55 minutes
Proteins * 88.2 g
Fats * 0.8 gr.
Carbohydrates* 69.5 g
* per 100 gr. product
Blackcurrant jam for the winter
Content

A jar of fragrant jam made of vitamin and healthy berries, opened in winter, will help with colds and remind you of a sunny summer. And when you add star anise and juniper berries to it, you will get a spicy aroma. We will cook jam with the addition of gelatin, this will give the preparation a thickness, and it will be convenient to use it in baking.

Ingredients

Cooking process

step 1 out of 11
For jam, it is better to choose berries with a thin skin. Sort out the currants from the litter and rinse. If there are sticky leaves on the berry, soak for 10 minutes. in cold water. Dry the currants.
step 2 out of 11
Pour the berries into the container in which you will cook and add sugar to it. If you like sweeter jam, add sugar 1: 1 to the berry.
step 3 out of 11
Gently mix the sugar with the berries with a wooden spatula and leave for 2-3 hours to let the juice out.
step 4 out of 11
Place the container with berries on low heat and, stirring occasionally, heat the jam.
step 5 out of 11
When the jam has boiled quietly for 5 minutes, add the spices to it.
step 6 out of 11
Cook for another 15 minutes, stirring occasionally.
step 7 out of 11
When foam appears, remove it. You can collect it in a plate and serve it at the nearest tea party, but you cannot roll it up.
step 8 out of 11
Pour gelatin with water in advance and leave to swell in accordance with the instructions on the pack, for about 1 hour.
step 9 out of 11
You should get a jelly transparent consistency.
step 10 out of 11
Gelatin cannot be boiled, so add it to the jam when it is cooked and cooled down a little for 10 minutes. Stir the jam to distribute the gelatin throughout the mass.
step 11 out of 11
The jam looks liquid now, but when it cools down, it will definitely thicken. Place the jam immediately in dry sterile jars and seal. Turn the jars over and cover with a towel until they cool completely (about 5 hours), then move to the cold.

Bon Appetit! And be healthy!

 

Similar recipes

leave a comment

Name
Email
Text *