As I Harvested red currant jam: fast, lots and pitted

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Today tell you how I Harvested red currant jam. Berries I got in large quantities from Tiffany, and I do not want to mess with them.

Red currant jam seedless and long cooking. Photos - Yandex. Images
Red currant jam seedless and long cooking. Photos - Yandex. Images

I love the jam, jam-like, ie, seedless and with a dense mass that is easy to spread on a sandwich. The red currant seed lot, but still it hangs on the branches. To remove it from the branches need to spend a considerable amount of time.

So I designed for an easy recipe that will allow me to avoid long and boring process of getting rid of twigs and stones. Today I share with you this recipe. I hope you will appreciate.

Cooking method

Ingredients

Redcurrants 1 kg
1 kg of sugar
Citric acid 10 c or the juice of one lemon

I wash out the berries first. Simply transfer into a large pot, fill with water and then I shift the berries in a different capacity. Thus all the dirt will remain on the bottom of the pot with water.

The cooking process jam redcurrant
The cooking process jam redcurrant

Clean the berries, without removing from the branches, sending in a pot, which then will be their cook. I fill with sugar, stir and leave for a couple of hours to give berry juice.

The process can be accelerated for this berries kartofeledavilkoy be suppressed.

Put the pan over medium heat and bring to a boil. In periodically stir the cooking process. By the time of boiling the sugar has dissolved me. Once the sugar has melted - remove from fire.

To get rid of twigs and stones I filter everything through a sieve. In still hot jam I add citric acid and stirred until dissolved. Without waiting for cooling, spill jam on a pre-sterilized jars and lids close. The hot jam is very liquid and easy to pour.

Gem store in the refrigerator, as it has not passed a long heat treatment
Gem store in the refrigerator, as it has not passed a long heat treatment

Gem ready. I wait for complete cooling and storing them in the refrigerator. After a day jam becomes dense and cold will be similar to the jelly.

On a note:

It is better to use a pot larger volume. I for 2 kg of berries used the pan for 5 liters. During cooking, the liquid will boil and increase in volume.
After straining remains much cake. I pour it 3mya liters of water and bring to a boil. Strain through a sieve - and I get a delicious compote.
How to sterilize jars. 3 method

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