Black Currant Jam
1 hour Recipe Yield:
0.5 l Difficulty:
Medium recipe
Black currant jam – food preservation recipe for the winter. Before grinding, black currants should be slightly boiled in water so that the skin bursts and, accordingly, after that, the grinding process is easier. Blackcurrant jam can be stored in the refrigerator or can be sealed with tin lids and stored in the pantry. Red currant jam is cooked according to a similar recipe.
Recipe Ingredients
Cooking Recipe
To cook a blackcurrant jam recipe, sort out the berries and rinse under running water. Since the black currant will be frayed and only juice is used, the currant does not need to cut off the inflorescence, which greatly simplifies the recipe.
Pour the washed black currant with water and put on medium heat. You need to cook the currants for 5 minutes – this is enough for the currants to soften and burst.
Next, grind the black currants through a sieve. The cake is no longer needed, you can then make compote from it or add it to tea. Add blackcurrant juice to sugar, mix and put on medium heat so that the jam does not burn.
Cooking black currant jam takes about 30 minutes over low heat after boiling. It is best to check the density by dropping a drop of jam on a plate and letting it cool. If the jam does not drain after turning the plate, then the black currant jam is ready. Transfer the jam to sterilized jars and seal.