The best blackcurrant jam - how to properly cook blackcurrant jam.
We suggest preparing not a simple, but a secret jam recipe, but the best blackcurrant jam because the cooked berries hold their shape, turn out juicy and soft, despite their naturally rough skin.
To prepare the syrup, add 1.5 kg of sugar to 200 g of water.
The calculation was made for preparing 1 kg of berries.
Photo. Fresh blackcurrants for jam
How to properly cook blackcurrant jam for the winter at home.
Cooking jam begins with the fruits being thoroughly cleaned of dry leaves, stalks and other debris.
In order to soften the dense, thick skin of currants and avoid wrinkled and hard berries in jam, it is recommended to first boil them in water (3 minutes) and let them cool with the water. It is better to do this procedure in the evening, and finish cooking the best jam in the morning.
Only after this procedure, currant berries are added to the syrup that has reached a boil and boiled for 8 minutes. During boiling, you should constantly skim off the foam and make sure that the sugar does not burn.
Pour hot currant jam into sterile banks. Roll up. The best storage of jam will be at a temperature of no more than 15 ° C in a dark place.
Now you know the secret of how to properly cook blackcurrant jam so that the berries become soft and juicy. This is the best jam from black currant Can be used as a dessert, additive or tasty filling for pies and other baked goods. In addition, currant jam is an indispensable medicine for colds, stomach diseases and anemia.
Photo. The best blackcurrant jam
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