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Blackcurrant jelly jam for the winter

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Kitchen World
Calorie content 155.1 kcal
Portions 1.25 l.
Cooking time 60 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Blackcurrant jelly jam for the winter
Content

Harmful dyes, preservatives and thickeners are not about this jam. After all, the gelling properties of black currant allow you to get an excellent result without outside help. And add sugar for a balanced taste. This way you can please everyone and everyone.

Ingredients

Cooking process

step 1 out of 6
Thoroughly rinse the sorted currants and discard them in a colander, allowing the water to drain. And to speed up the process, the berries can be blotted with a paper towel.
step 2 out of 6
Then we will send the black currants to the meat grinder. So we get the most uniform consistency and the required concentration.
step 3 out of 6
We dilute the berry mass with juice with water and send it to a small fire. From the moment of boiling, we continue cooking for 10 minutes, without being lazy to stir our jam.
step 4 out of 6
When the mass begins to thicken, move it into a colander to separate the cake and black currant juice. At the same stage, we will sterilize the cans.
step 5 out of 6
Homogeneous blackcurrant juice is transferred to a saucepan and put on a small fire. Bring the contents to a boil and start cooking the jam, gradually adding sugar to the juice. Boil for about 30 minutes until it thickens.
step 6 out of 6
After that, right in hot, lay out in jars and cool to room temperature. We store the jam in any cool place.
Enjoy your meal!

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