Thick black currant jam with whole berries for the winter

For jam, you can use both red and black currants. However, the healthiest jam comes from black currant. You need to choose berries very carefully. Be sure to check the berry smell. Processing currants will take you quite a lot of time. First, sort out the berries. Remove spoiled and damaged fruits. They should not be used in cooking. Transfer the currants to a plate or small saucepan. Pour water over the berries. Various debris will float to the surface, which could be among the fruits. You can clean it up with a piece of clean rag. Change the water. Leave the currants in it for about 20-25 minutes. When the time is up, rinse the berries several times. Spread paper towels on the table. Pour the currants on them. The towels will absorb all the moisture that is on the surface of the fruit.

Now we need to prepare the sugar syrup. For this we will use granulated sugar and water. Fill a pot with cold water. Transfer it to the stove. Wait for the water to boil. Start adding granulated sugar gradually. It is best to do this in several steps. Stir the syrup constantly. This will help the granulated sugar dissolve faster. If you are afraid that the jam will not be able to reach the winter, add a little citric acid to the solution. So your jam will definitely not go bad.

Gradually start adding currant berries to the syrup. Stir the jam. When it boils, turn off the heat. Leave the jam to sit for about 2 hours. When the time is up, put it back on the stove. When the jam boils, reduce heat and cook for 5 minutes. Foam will periodically appear on the surface of the jam. It must be removed with a wooden spatula, which is used exclusively for cooking. If you want to preserve the integrity of the berries, do not stir the jam with a spoon. Leave it to infuse again for 2 hours. Then cook the jam for 5 minutes and remove it completely from the stove.

Let's start sterilizing the cans. First you have to rinse them out. Use baking soda or detergent in this process. Fill a saucepan with a little water and put it on fire. When the water boils, scald the lids with boiling water. We will carry out further sterilization with the help of steam. To do this, you can use a kettle or a regular saucepan. The main thing is for steam to fill the jar. Then transfer it to a towel and leave to dry.

Fill the jars with jam. Screw on the caps. Make sure that no cracks appear on the glass.If this happens, change the capacity. Turn the cans over and place them on a towel that you want to spread out on the table in advance. Wrap them in a blanket or small blanket. When the jars are completely cool, transfer them to a cool, dry place.

The jam is ready. It will be a great addition to tea and brighten up a cold winter evening. Once, having tasted this jam, you will definitely decide to cook it again. Bon Appetit!