How to make blackcurrant jam for the winter - recipe

The technology for making blackcurrant jam is simple and similar to making jam, but there are still slight differences.

As with all other preparations, the berries need to be sorted, washed and peeled.

Place the washed berries in a saucepan and sprinkle them with sugar. Some varieties of blackcurrants are a little sour, so you need to calculate the amount of sugar based on the sweetness of your particular currant. Usually, to make jam, sugar is taken from half the weight of the berries to the same.

Black currants need to be chopped a little so that they release juice. Some housewives immediately grind the berries through a meat grinder and only then cook them, but this does not affect the cooking speed. After all, black currants are very soft and the berries boil very quickly, but you need to grind them through a sieve in any case. Seeds and skins are not allowed in jam.

So, grind the berries and put the pan on low heat again. You need to boil the currants by 2/3 of the original volume to achieve the desired density.

If the currants have already boiled down to the required volume, but it seems to you that the jam is still liquid, then this is a wrong impression. When cooled, the blackcurrant will thicken very quickly, and if you cook it even longer, the sugar will begin to burn and your jam will acquire an unpleasant aftertaste.

You should not add citric acid, vanilla, or other spices to blackcurrant jam. It already has its own bright taste, which should not be interrupted or improved.

Prepare the jars, pour the hot jam into them and close the lids. If you plan to store the jam for a long time, it is better to store it in a cool place. At room temperature, its shelf life does not exceed 6 months.

How to make blackcurrant jam for the winter, watch the video: