Five-minute red currant jam for the winter
0
1097
Kitchen
World
Calorie content
221 kcal
Portions
1 l.
Cooking time
6 h
Proteins *
0.6 g
Fats *
0.2 g
Carbohydrates*
53.9 gr.
A convenient and quick harvesting of red currants for the winter will be jam. Many people call this jam currant jelly, but this is incorrect, since the jelly is prepared with the addition of various gelling ingredients, and red currants are rich in pectin and freeze even without prolonged cooking, but this does not change the essence of the preparation. To prepare a five-minute jam, you need to know that there are varieties of currants with a low pectin content, then the jam needs to be boiled for longer than 5 minutes or gelatin added.
Ingredients
Cooking process
Just sort out the red currants for jam, removing small debris and damaged fruits. There is no need to separate the berries from the branches. Rinse the currants well in a colander and leave for 10 minutes to drain excess liquid. Then put the berries in a saucepan for making jam, add the required amount of sugar to them and mix with a wooden spoon and crush them a little to give your juice.
Re-put the resulting currant puree over low heat. A little jam should be dripped onto a saucer and put in the freezer for 30 minutes. After that, the drop should remain on the inverted saucer and not spread. Bring the jam to a boil again and remove the foam from the surface. If the jam remains liquid on the saucer, then it must be boiled for some more time or add pectin at the rate of 20 g per 1 liter of jam.
Rinse the jars in advance and sterilize in any way, and boil the lids. It is better to take jars for jam low and with a wide neck, so that the workpiece hardens more quickly. Pack hot jam in prepared jars and seal tightly. If the jars are closed with parchment paper, then through it the liquid from the jam will gradually evaporate and the consistency will be quite dense. It is better to store currant jam-five minutes in a cold place.
Happy and tasty preparations!