Homemade jam is very easy to cook! Currant is perfect for him.
Currant jam well hardens and turns into a currant jelly.
In the future it can be used for baking a variety of cakes, pies and other desserts. Or simply apply to tea.
Ingredients:
1 kg of red currant
1 kg of sugar
Preparation:
1. currants should be carefully removed with a brush and carefully go through.
Select the extra branches and leaves, remove the spoiled berries.
2. Pour currant moved into a large mixing bowl and add cold water, thoroughly rinsed berries, then drain dirty water.
3. Pure red currants poured into a large pot or metal bowl and fill with sugar.
Stir currants with sugar and leave for a while, until the berries will not let my juice.
To expedite the process must be periodically stirring spoon berries.
4. Once currant let enough juice, and sugar is almost dissolved, you can proceed directly to the cooking currant jam.
To do this, put the pan on the stove with a currant and over high heat to bring the contents to the boil. Be sure to mix the currants with sugar, so it will not adhere to the bottom of dishes and did not rise above the level of the pan.
The berries will start to burst and release a lot of juice.
On the process of cooking currant jam should take 8 minutes. This time will be enough to let berries juice, reacted with the sugar and then zazhelirovalis.
You can measure the time on the clock, and can be directly on the oven set the timer for convenience. It is important not to allow boiling and bubbling currant mass.
5. Remove the pan from the heat and grind the contents through a sieve.
Then, put on the plate and slightly warm the resulting mass - 1-2 minutes.
6. Hot jam red currant immediately pour into a pre-sterilized jars.
After that, leave the jam to cool down completely, uncovered the jar.
For gelling will need about 5-6 hours.
Once the jam has cooled completely, it will be like a thick jelly.
Now, banks will remain closed lids and storing it in a cool place.
Bon appetit and successful blanks!
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