- Black currant - 1 Kilogram
- Water - 2-3 glasses
- Sugar - 1.3 Kilogram
Sweet and sour black currant jam often reminds jelly. I use it not only for dessert, but I also serve it with mold cheese. Real jam! My cooking recipe is in one step, so time will only go to clear the berries and let them brew with sugar syrup. Make a jam of black currant - just. You should follow the next steps, which I tried to paint as detailed as possible. So, how to make a jam of black currant, I tell: 1. Berries wash, clean, cut the peduncles. Dry, leaving in a colander, or laying on a kitchen towel. I use a thick paper towel, wrapping it in several layers. 2. Cook the syrup from the water and sugar. To do this, pour sugar into the sugar, mix, put on a slow fire. Stir constantly until the sugar dissolves, and the syrup becomes light. 3. Once the syrup boils, put the berries in it. Do not mix, but shake them to immerse in liquid. Remove from heat and leave to stand for 5-6 hours. 4. When six hours pass, return the syrup with the berries to the fire, cook until ready. Do not forget to remove the foam! The finished jam will be oily. 5. Pour over the sterilized jars and roll them as usual. Keep in a cool place. This jam is not candied. Good luck!
Servings: 10