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Blackcurrant jam with gelatin

0
2991
Kitchen Russian
Calorie content 363.6 kcal
Portions 1 l.
Cooking time 220 minutes
Proteins * 70.6 g
Fats * 0.6 g
Carbohydrates* 55.6 g
* per 100 gr. product
Blackcurrant jam with gelatin
Content

Today we will make black currant jam. To give the jam a thick consistency, add gelatin to it after cooking. And to make the jam spicy and aromatic, we use star anise and juniper berries in our recipe. They are in perfect harmony with the taste of black currant and complement it with their spicy notes.

Ingredients

Cooking process

step 1 out of 9
To make jam, we need black currant with a thin skin. We tear off the berries from the brushes, rinse in a colander and leave for 5-7 minutes to drain the water.
step 2 out of 9
We shift the currants into a saucepan with a thick bottom, cover with sugar and leave for 1-3 hours until the berries let out the juice. If you want the berries to remain intact, it is not recommended to stir the mass. If you want to make a puree, you can mix the mass well with a wooden spoon.
step 3 out of 9
After the sugar has dissolved a little, and the berries have started up the juice, put the pan on low heat and bring the mass to a boil. It is advisable not to increase the fire, as the jam may burn at the bottom of the pan and will have a different taste.
step 4 out of 9
When the jam has boiled, add star anise stars and juniper berries. They harmonize very well with the taste of black currant.
step 5 out of 9
Boil the jam for 15 minutes, removing the foam formed during the cooking process with a wooden spoon.
step 6 out of 9
At this time, we prepare the gelatin: we measure the required amount of gelatin into a small deep container and fill it with boiled water at room temperature. Leave for a few minutes so that the gelatin swells.
step 7 out of 9
After the gelatin has swollen and turned into a jelly-like mass, you can add it to the jam.
step 8 out of 9
Before adding gelatin to the jam, it must be removed from the heat and allowed to cool for 5-10 minutes so that the gelatin does not lose its properties. After that, add the gelatin to the jam and mix well with a wooden spoon so that the gelatin is evenly distributed throughout the mass.
step 9 out of 9
Put warm jam in sterilized jars, twist them with boiled dry lids and turn the jars upside down. Let the jam cool to room temperature. After that, put the jam in the refrigerator to freeze. In an hour, the gelatin will grab and the jam will be thick. Bon Appetit!

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