With this recipe I face for the first time, but the result has pleased me.
When the red currant is too much, I'm starting to experiment with recipes. I have had to prepare a lot of red currant jam. A reference to the easiest recipe I will leave at the end of the article.
Today, I wanted to make jam for unusual recipe. This recipe I got from the American farmer, with whom I met four years ago. By the way, I have already cooked jam of black currants in his recipe, the taste is (the link is at the end).
Recipe unusual, since it contains raisins. Unfortunately, I did not specify what should be added raisins, so I cooked it with white raisins. Although black raisins, too, should have tasty.
Cooking method
Ingredients
2 sweet orange + little water
600 grams of red currant
600g raisins
600 g sugar
Oranges cut into thin slices with peel. Spread on the bottom of the pot and fill with water, so that the oranges were completely covered with it. I bring to a boil, close the lid and cook until until the peel is soft.
At this time I wash out the raisins, red currant shoot with twigs and also washed. When the oranges are ready (I have their cooking took about 7 minutes), add the raisins and red currants.
I bring to the boil and cook for about 10 minutes. Then I add the sugar and cook to a temperature of 105 ° C. If there is no thermometer, you should drop the hot jam on a cold plate. The drop should remain a drop rather than spread on a plate.
Another hot jam poured into sterilized jars, close lid. Give to cool completely, then put away in a dark place for storage.
This jam is stored safely for 12 months or more.
On a note:
✔ Use a large pot, jam when cooking can be very bubble.
✔ Before cooking a large batch of jam, better test on a small number of products, all of a sudden you do not like the taste.
✔How to sterilize jars. 3 method
✔ As I Harvested red currant jam: fast, lots and pitted
✔ Blackcurrant jam
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