Raw blackcurrant and raspberry jam
What could be better than the taste of fresh berries in winter? That's right, only fresh berries with sugar. 🙂 How to preserve all the properties and taste of black currants and raspberries for the winter?
This can be done if you prepare jam for the winter without cooking. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.
Take these products:
- 2 kg black currants;
- 2 kg raspberries;
- 2-3 kg of granulated sugar.
How to make raw blackcurrant and raspberry jam
Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl with plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.
Wash the raspberries.
Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.
Add the remaining granulated sugar.
Stir the raw jam until the sugar crystals are completely dissolved.
Make jars and lids sterile. Load the cooled jars with raw currant-raspberry jam and close the lids.
After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to the high pectin content in black currants.
In addition, as a standard, the same amount of sugar is added to raw jam as there are berries and stored in a cool, dark place. But you can put almost half as much sugar in this jam, which brings the taste of the jam as close as possible to the taste of fresh berries.
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