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Raspberry and currant jam for the winter

0
407
Kitchen Russian
Calorie content 211.9 kcal
Portions 2.5 l.
Cooking time 50 minutes
Proteins * 1.2 gr.
Fats * 0.6 g
Carbohydrates* 60.1 g
* per 100 gr. product
Raspberry and currant jam for the winter
Content

Such a berry duo is incredibly aromatic, beautiful and full of vitamins. Raspberries are sweeter than currants and balance out the acidity quite well, especially with the added sugar. In the recipe, we suggest using the same amount of raspberries and currants - in this proportion, the taste of the workpiece is balanced, and the color is rich and bright. Of course, the proportions can be changed - the result will still be delicious.

Ingredients

Cooking process

step 1 out of 6
We sort out raspberries from random garbage. Rinse the berries in portions under running water. Sprinkle the washed raspberries on a towel and let them dry.
step 2 out of 6
We also sort out the black currants, discard the twigs and leaves. We wash the berries from dirt and also let them dry well after washing.
step 3 out of 6
Put the prepared raspberries, dried currants in a bowl for cooking jam and fill the berries with the specified amount of granulated sugar. Let the berries stand at room temperature for about an hour or two for the juice to stand out.
step 4 out of 6
After the specified time, mix the berry-sugar mass and put it on the stove. Heat to a boil with occasional stirring.
step 5 out of 6
After boiling, cook the jam for thirty to forty minutes. Remove the resulting foam. Do not hammer in stirring so that the mass does not burn.
step 6 out of 6
We pack the finished hot jam in pre-sterilized dry jars and seal it with dry sterile lids. Let the closed jars of jam cool completely and then put them in a cool dark place for storage.

Bon Appetit!

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