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Blanks for the winter
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Raspberry and red currant jam

0
1498
Kitchen Russian
Calorie content 211.5 kcal
Portions 0.5 l.
Cooking time 7.10 hrs
Proteins * 0.9 gr.
Fats * 0.5 gr.
Carbohydrates* 60.3 g
* per 100 gr. product
Raspberry and red currant jam
Content

An interesting combination of red berries with a pleasant sourness. Sufficiently thick jam is obtained due to natural pectin, which contains currants. Grind the berries into a homogeneous and appetizing preparation, which is very pleasant to open in winter and enjoy every spoon.

Ingredients

Cooking process

step 1 out of 6
Pour the raspberries into a wide basin and sort them out for debris. Pour cold, slightly salted water into a basin for 15 minutes so that insects, if any, leave the valuable berry. Drain and rinse the berries under running water and put them in a colander to make them glass.
step 2 out of 6
Transfer the raspberries to a round bowl and stir in 1/2 of the specified sugar. Use a wooden spoon to grind the berries into the puree and place in a saucepan.
step 3 out of 6
Remove the currants from the branches, rinse and dry a little. Pour the rest of the sugar into the berry and grind into a gruel. Transfer the currants to the raspberry puree and stir.
step 4 out of 6
Put the workpiece on a low heat and boil, stirring occasionally.
step 5 out of 6
Remove the pink foam from the surface periodically.
step 6 out of 6
Cook the jam for 7-10 minutes, letting it simmer very slightly. Divide the hot treat into prepared sterile jars and seal. Turn the container upside down and leave it under a blanket to cool completely for 6 hours.

Bon Appetit!

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