Categories
Blanks for the winter
  1. home
  2. ➠ Blanks for the winter
  3. ➠ Red currant for the winter
  4. ➠ Red currant and raspberry jam

Red currant and raspberry jam

0
2068
Kitchen Russian
Calorie content 295.2 kcal
Portions 1.5 l.
Cooking time 180 minutes
Proteins * 1.1 gr.
Fats * 0.6 g
Carbohydrates* 61.9 gr.
* per 100 gr. product
Red currant and raspberry jam
Content

We bring to your attention a recipe for a delicious and aromatic jam, which consists of the perfect combination of berries: raspberries and red currants. They complement each other as best as possible with their taste: the aromatic sweet taste of raspberries and the sourness of red currants.

Ingredients

Cooking process

step 1 out of 7
We choose ripe red currant berries for making jam. We sort them out from the leaves, rinse them in running water and remove them from the branches. We spread the berries on a clean towel so that the glass has excess moisture.
step 2 out of 7
We also sort out the raspberries and rinse them under running water for a minute, so as not to violate the integrity of the berries. We leave the berries in a colander so that they drain from excess moisture.
step 3 out of 7
Put the currant berries in a saucepan, add a glass of water to them and put on fire. Bring to a boil and remove from heat, let cool slightly.
step 4 out of 7
Grind the currant berries through a sieve, leaving only the juice from the berries in the pan.
step 5 out of 7
Add sugar to the resulting juice, put the mixture on medium heat and bring to a boil. Then reduce the heat a little, and leave the syrup to simmer for about 20 minutes.
step 6 out of 7
Add raspberries and citric acid to the resulting syrup, mix all the ingredients well and boil for 5-7 minutes. At this time, in the oven, we sterilize well-rinsed glass jars at 110 degrees for 7-10 minutes.
step 7 out of 7
We put the finished hot jam on sterilized jars, close with boiled lids and leave the jars to cool at room temperature, turning them upside down. After the jam has cooled completely, we remove it in a dark cool place, where it can be stored until spring.

Similar recipes

leave a comment

Name
Email
Text *