Since red currants are mostly sour, the jam is made with a lot of sugar. There are a huge number of methods for cooking such a berry preparation for every taste. According to this recipe, we cook red currant jam for the winter in one approach for 30 minutes. During this time, the mixture has time to thicken enough, while some of the berries remain intact. The main thing is that the jam does not darken much, but remains as bright and beautiful.
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Ingredients:
Red currant - 1 kg.
Sugar - 1 kg.
Step by step recipe:
Prepare the berries and sugar. Take one 500 ml jar or several small jars. If you want to increase the number of preparations, increase the portion of food accordingly.
Dip the currants together with the twigs in a bowl of cold water, wash it well, remove all debris.
Separate the berries from the twigs, rinse in a colander, free from excess water. In parallel, look at the currants for the presence of spoiled specimens that can damage the workpiece.
Transfer it to a spacious bowl, alternating berries with layers of granulated sugar. Stir lightly, cover with gauze, set aside for several hours. Shake the container periodically to dissolve the sugar faster.
After a while, the currants will release a sufficient amount of juice. Some of the sugar that has not dissolved will settle to the bottom of the container.
Transfer the berries, juice and remaining sugar to a saucepan, setting it on fire. At the time of boiling, remove all the foam from above. Continue cooking the berries.
The mass will begin to thicken quickly. To prevent the jam from splashing to the sides, keep the fire to a minimum. Boil the berries for the next 30 minutes, stir from time to time so that the thickening composition does not stick to the walls and bottom of the container. Burnt jam will smell bad.
Pre-sterilize and dry seaming jars. Fill them with hot jam just removed from the heat and eliminate any air bubbles.
Screw the container with lids as tightly as possible and cool, wrapping it with something warm.
A day later, send the blanks with jam for storage in the cellar.
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