Jam on this recipe turns out is incredibly flavorful and can be stored for years without refrigeration.
When I lived in America, I tried to find some kind of recipe that you can take home. But there was much surprised by the fact that there is almost no one is ready. Man, warmed up semi-finished product, bought in the store, already considers himself a chef. Therefore, to find a recipe for it was difficult.
I've been desperate, but when he visited the farm fair, I realized that not all is lost. It turned out that the farmers still make blanks for recipes that are passed down from generation to generation.
One grandfather, a farmer, knowing that I collect recipes, agreed to share with me one of the old recipes.
Today I want to give this recipe jam blackcurrant you.
Cooking method
Ingredients
450 g blackcurrant
500 g water
900 g sugar
First I wash out the berries. Then I shift in large pan and pour water.
Knocking immersion blender until a homogeneous slurry mixture. I send over medium heat.
After boiling, boil 5 minutes. Then immediately add the sugar, stir. After boiling, install the fire so that the mass does not boil over.
Jam bring to a temperature of 105 ° C. It takes me about 35-40 minutes. If there is no thermometer to check the cold drop. On the plate from the freezer drop a little jam, if the drop is spread out - the jam is ready.
Hot jam poured into sterilized jars and immediately capped. How to sterilize jars, I painted the details in the article, a link to which is left at the bottom.
Gem ready. I keep it in a dark place for 12 months. It can be longer, but try not to harvest more than I can eat for a year.
What to look for when cooking
✔ Be careful over high heat preserves much bubble.
✔ hot jam quite liquid but after cooling becomes thick and jelly-like.
✔ How to sterilize jars. 3 method
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