Black currant can be called one of the most "convenient" berries for creating thick jam - with a small portion of sugar and a short heat treatment, you can get an excellent treat for the winter. But in this recipe, granulated sugar is used a lot so that the workpiece does not turn out sour. You do not need to add citric acid or citrus fruits to the jam, black currant itself contains a sufficient amount of vitamin C.
The preparation method "Pyatiminutka" allows you to preserve the maximum amount of vitamins, as well as the natural taste.
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Ingredients:
Black currant - 1 kg.
Sugar - 1 kg.
Step by step recipe:
Prepare the required ingredients. In this case, their number is calculated for a 0.5 liter can.
Sort out the currants, removing the spoiled berries. Fill with cool water. Remove twigs and leaves floating to the surface. Then rinse the currants several times with running water.
Transfer the berry to a deep non-metallic container, cover with sugar. Leave in this state for 2 hours.
Stir the currants periodically during this period.
To make the juice release process faster, some berries can be punctured or slightly suppressed with a crush.
Put the currants together with the juice into a saucepan, boil, remove the foam from the surface. After boiling, cook the mass over high heat for exactly 5 minutes. Cover the container with a lid, since the mixture splashes violently during the bubbling.
Then cool the jam to room temperature. Then return to the fire and boil for 5 minutes. Repeat this procedure at least 2 times.
Sterilize storage jars in advance, fill them with hot lies. Try to eliminate all air bubbles inside the container, as well as remove them from the surface.
Tightly tighten the jars with sterile lids, turn them upside down, wrap them with a blanket to slowly cool the glass.
Blackcurrant jam "Pyatiminutka" for the winter is ready!
Bon Appetit!
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