Currant is a valuable berry, which contains a storehouse of vitamins. This berry is especially famous for the amount of vitamin C, which is more than enough in it. In addition, currants are a very fragrant berry. Some people simply adore her precisely because of the aroma. Even for tea, they harvest young leaves and, having dried them, enjoy summer memories in the winter. And without frozen currant berries, all the preparations lose their relevance.
Healthy and tasty
Currant jam - a wonderful dessert: beautiful and delicious. It can be consumed by spreading on toast during breakfast. And already in the morning to get your charge of vitamins and positive. And you can use currant jam for filling all kinds of pies and pies. And from the jam is fruit juice. It not only quenches thirst well, but, again, fills the body with vitamins.
Why cook jam from frozen berries?
It is good when the jam is brewed from freshly picked fragrant berries, still smelling of summer and sun. But it happens that you need to make jam from frozen currants. For what reasons may this need arise?
First reason
First of all, it happens that the harvest of this unique berry breaks all records. A lot of currants ripens and she spets very quickly, so quickly that the housewives do not have time to process everything that is collected from the bushes. Summer is a very hot season, not only in the sense of weather, but also in the sense of practicing blanks for the winter. Day and night, zealous housewives are engaged in the preservation and preparation of preserves not only from currants. So that the crop does not disappear, you can put the collected berries in the freezer and then, when there is a bit of free time, proceed with the preparation of jam from the frozen currant berries.
Second reason
Secondly, when the supply of ready-made jam ends in winter, the frozen berry will come in handy. It is especially easy to cook such jam in the winter for those who have a lot of space allocated for the preservation of natural frosts from their garden. Yes, and it’s convenient: jam from frozen currants or any other berry will be easy and interesting to cook in the winter, when outside the window is frost or a blizzard. Can you imagine? It’s winter outside, and in your kitchen it’s the height of summer and the aroma of currants ... Making jam in winter is at least interesting and not quite familiar.
Third reason
But what about those who do not have a summer cottage and a huge freezer? Is it really left without currant jam or jam? No, for these people there is also the opportunity to pamper their family with a fragrant dessert. You can cook frozen currant jam by buying several packages of this berry in a regular supermarket. Great exit for city residents.
Frozen Currant Jam Recipe
Products and proportions:
- currants - one kilogram;
- sugar - one kilogram.
Sugar and berries - this is what you need to make a delicious jam. If you want to experiment with tastes, you can add one or two oranges.
We proceed to translate into reality the recipe for frozen currant jam. To do this, you will first need to unfreeze our currants. Leave the berries in a bowl in which you will make jam overnight. To get the result as soon as possible, it is permissible to defrost using a microwave.
Ground thawed berries with a crush or using a meat grinder. A blender and a meat grinder will help make the jam more uniform. We fill in the currant puree with sugar - everything, as with ordinary jam. Gently mix the sugar and currant mass with a wooden spatula. You can use a regular spoon, but a spatula will be more convenient. Now leave the mass for an hour and a half in order to stand out more juice.
We put the dishes with the berry mass on the stove, and you can start cooking jam from frozen currants. You need to boil it in the same way as you cook ordinary jam in the summer season: at a moderate temperature on the stove, stirring occasionally and removing the foam. Cooking time - at least half an hour. If you want to get a thicker product in the end, then you need to cook it for a little longer - about one hour. Cooking time is only counted after the currant jam has begun to boil.
When the jam is cooked, pour it into small jars. Wait for it to cool completely. Only after that, cover the jars with plastic lids.
Jars must first be sterilized. Wash covers with baking soda and scald with almost boiling water. It is better if the jam is stored in the refrigerator.
For longer preservation, jam can be placed in sterilized glass jars with tin lids. They need to be boiled for about ten minutes to get rid of bacteria. Jam jammed in this way can be perfectly stored in a cool, dark place. Most likely, a new supply will be enough for you until the upcoming currant season.