Red and white currants are tasty and healthy berries. Unfortunately, it is not stored for very long and requires quick processing. One of the options for harvesting currants for the winter is jam. Having prepared it, you will get a great addition to the winter table.
Pick your recipe
You will need
-
- Recipe number 1:
- 1 part currant berries;
- 2 parts of granulated sugar.
- Recipe number 2:
- 1 kg of currant berries;
- 1.25 kg of sugar;
- 1 cup of water.
- Recipe number 3:
- 18 glasses of berries;
- 24 cups of granulated sugar;
- 6 glasses of water.
Instruction manual
1
Recipe number 1
Peel currants from twigs, leaves and rinse thoroughly with plenty of drinking water. Dry the berries. Pass the currants through a meat grinder or chop with a mixer.
2
Mix currant mass with granulated sugar. Leave the jam for a while, stirring occasionally.
3
Pack the jam in dry, sterilized glass jars after the sugar has completely dissolved. Roll cans with metal lids and store jam in a cool place.
4
Recipe number 2
Mash the washed currant berries, place them in an enamel pan and pour water. Place the saucepan with the currant mass on the fire and bring its contents to a boil. Turn off the fire.
5
Strain the currant mass through cheesecloth and squeeze the juice well. Pour sugar into currant juice, mix and place the dishes with it over high heat.
6
Cook jam for 40 minutes from the moment of boiling, stirring it with a wooden spoon and removing the foam.
7
Chill the resulting jam. Put it in dry glass jars, cover with nylon or metal lids and store in a cool dark place.
8
Recipe number 3
Pour half the granulated sugar into the jam jar and pour in all the water. Mix sand and water well and place the dishes on high heat. With constant stirring, bring the contents of the cookware to a boil.
9
Put washed berries in boiling syrup, mix everything. Cook jam for 5 minutes from the moment of boiling over low heat. Pour the remaining sugar into the jam and cook the jam for another 5 minutes. Be sure to remove the foam when cooking jam.
10
Put the jam in the glass jars hot. Close the capron lids and store in a cool place.
Useful advice
When cooking jam according to the third recipe, the number of ingredients, if necessary, can be increased or decreased, observing the proportions.