If you have black currants available, be sure to take care of yourself and your loved ones by making "live" jam from it, which can be stored in the cold for six months and added to teas, fruit drinks, served with pancakes, pancakes and other sweet and savory pastries. It is especially tasty with aromatic hot tea.
Main Ingredient: Berries / Blackcurrant / Currant / Sugar
- Black currant - 200 Grams
- Sugar - 120 Grams
How to cook "Black currant pureed with sugar"
Prepare the indicated ingredients.
Rinse the black currant berries and pat dry on a paper towel to remove excess moisture - you don't need it. Without getting the berries wet, you run the risk that the jam may "ferment". Pour the currants into a deep bowl or container with high sides, add two-thirds of the granulated sugar. Leave a third of the sugar to create an "airlock".
Rub the berries thoroughly so that they all release the juice. If you like jam-like puréed preserves, use the chopper. If you like berries to come across in a treat, then use a regular fork.
As soon as the sugar practically dissolves and all the berries burst, the workpiece is considered ready.
Put it in dry, clean jars almost to the hangers of the containers, but not to the top.
Pour the remaining granulated sugar to the rim of the container, creating an air dam. Sugar will absorb excess currant juice. Screw the container tightly with the lid and place in the cold.
Remove the jar with the blank as needed and indulge yourself with delicious jam.