Despite the pale appearance of white currants, the jam from this berry turns out to be very beautiful - it has an unusual amber color. According to this recipe, we cook it for 20 minutes in one approach. The delicacy comes out moderately thick, while most of the berries remain intact. If you want a thicker jam, you can repeat the cooking 2-3 times. The amount of sugar in the recipe is equal to the amount of berries, due to which the currants quickly caramelize.
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Ingredients:
White currant - 1 kg.
Sugar - 1 kg.
Step by step recipe:
To make white currant jam for the winter, prepare a berry, sugar and a 500 ml jar.
Sort the currants before using, removing spoiled specimens that can lead to fermentation. Rinse several times with running water, remove all leaves. Then separate each berry from the branches. Throw on a sieve, rinse again with water and leave so - let all the liquid drain.
After that, transfer the berry to a deep container, alternating with sugar. Stir lightly, set aside for 2 hours in a secluded place.
Be sure to cover the container with the contents with thick gauze so that insects do not get into the sweet mass. Shake the bowl several times in the process.
After a specified period of time, the currants, having come into contact with sugar, will let out juice. In this case, granulated sugar will not fully dissolve, a small part of it will settle to the bottom of the bowl.
Put the currants together with the juice into a saucepan, set on an overhead fire.
Bring the berry mass to the moment of boiling, completely remove the foam on the surface.
Reduce the fire. Boil the jam over medium heat for the next 20 minutes. Stir the thickening mass often, separating it from the bottom and walls of the container so that it does not burn.
Pack the hot berry mixture in sterile jars. Remove small air bubbles from the top of the jam with a spoon. There should be no jars in the middle either. Close the container tightly with sterile lids, wrap it with a warm blanket and leave until the glass cools completely.
After about a day, send the white currant jam to the cellar or pantry for storage until winter.
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