Blackcurrant berries can be called “the vitamin bomb”, thanks to a complex of minerals and trace elements, as well as vitamins B1, C, PP. Jam from these berries, although it does not differ in attractive color, in comparison with a dish of red currant, but has an amazing aroma, taste and great benefits.
Selection and preparation of ingredients
It is recommended to choose varieties with large fruits. For the preparation of jam, berries with a thin skin are suitable, since a dense one is more difficult to soften. Only ripened fruits need to be picked, since unripe berries are not so healthy and tasty.. Sorted whole fruits must be put in a colander, rinse well and dry.
Did you know? Blackcurrant, which was well lit by sunlight in the summer, has a large amount of nutrients, while the berries of regions with more cloudy weather accumulate less beneficial properties.
The best options for preparing this dish will be varieties of Altai and Oryol breeding, for example, Lucia, Hercules, Treasure, Grace, Openwork or Exotica.
Blackcurrant jam recipe
4 cans of 0.5 l each; 60 minutes
blackcurrant (mashed potato)
1.8 kg
Nutritional value per 100 g:
Grind the prepared washed berries in a blender or meat grinder.
Strain the resulting berry puree through a sieve to get rid of the bones and skin.
Pour strained mashed potatoes into an enameled pan and put on a small fire.
With the appearance of the first "bubbles" you need to add sugar.
The mixture should be constantly stirred until sugar dissolves. When the sugar has dissolved, continue cooking for another 5 minutes. until it thickens, without stopping interfering.
If jam is cooked not for 5, but for 10 minutes, you will get excellent jelly.
While the mass cools down a little, in the meantime, the cans must first be sterilized over steam for 5 minutes, the lids are also sterilized for up to 5 minutes. Pour the finished thick product into cans and close with lids.
Grind the prepared washed berries in a blender or meat grinder.
Strain the resulting berry puree through a sieve to get rid of the bones and skin.
Pour strained mashed potatoes into an enameled pan and put on a small fire.
With the appearance of the first "bubbles" you need to add sugar.
The mixture should be constantly stirred until sugar dissolves. When the sugar has dissolved, continue cooking for another 5 minutes. until it thickens, without stopping interfering.
If jam is cooked not for 5, but for 10 minutes, you will get excellent jelly.
While the mass cools down a little, in the meantime, the cans must first be sterilized over steam for 5 minutes, the lids are also sterilized for up to 5 minutes. Pour the finished thick product into cans and close with lids.Video recipe
Features of storage of blanks
It is recommended to store blanks in a refrigerator in glass jars or in a dark place at a temperature not exceeding + 20 ° С. Jam from blackcurrant berries can be stored for up to 3 years, depending on compliance with all cooking and bottling standards.
Important! Jam is forbidden to use if a film is formed on its surface, which wrinkles when touched.
Thus, the preparation of tasty and healthy pitted currant jam for the winter according to the recipe in question is not difficult, takes a little time and a minimum of finance.
