Currant, both red and black, is a beautiful berry beloved by many. They make delicious compotes, jellies, juices, marmalades from it. However, many agree that this berry is especially good in jams, jams and jams. Oddly enough, it is unusually simple to cook them - even a young, inexperienced hostess can master such a jam, and, moreover, will cope with the task perfectly. It is worth mentioning that such a delicacy undoubtedly brings great benefits to the human body: for example, redcurrant jam, like the berry itself, contains a large amount of vitamins C, B1, P, PP, as well as carotene. This makes such a delicacy an indispensable tool in strengthening immunity, especially in the cold season.
So, consider the recipe for this delicious treat.
Recipe: Red Currant Jam
To prepare the dish you will need a kilogram of red currant, one and a half kilograms of sugar, water in the amount of four hundred milliliters.
First you need to take a colander. It does not have to be plastic, metal is best used. It is necessary to put in it the berries of red currant, previously peeled from leaves, twigs and cuttings. Berries should be thoroughly washed with cold water.
Water should be heated in a wide saucepan, and then put in a colander with berries for about five minutes. This is necessary in order for them to be blanched.
After that, red currants are poured from the colander into an enameled pan, in which they are pressed with a pestle (for lack of it, you can use an ordinary tablespoon). All the prepared sugar is poured into the resulting mixture, after which it is poured with water.
Saucepan with the workpiece should be put on low heat, and then stir constantly. The mixture should be boiled about twice so that in the end it does not remain liquid.
Jars intended for storing jam must be prepared as follows: wash them, heat them over steam, and then dry them. These cans contain still hot redcurrant jam, and then the cans are closed with lids designed for rolling and also prepared.
We must not forget to sterilize the banks: sterilization of five hundred milliliters should take ten minutes, and thousands - fifteen. Further banks are rolled up.
Redcurrant jam is ready. So that during storage until the winter time with jars and dainty itself, nothing irreparable happens, they must also be stored correctly: in a dry, cool room (the basement is ideal or, in the absence of it, a glazed balcony).
Blackcurrant jam is prepared according to a similar recipe, only two kilograms of sugar are taken per kilogram of currant.
When preparing such goodies, one of the main tasks is to properly prepare the berries, and do not neglect this. The jam will turn out to be tender and soft only if the currant (both red and black) is perfectly ripe - strongly unripe berries will boil and crush worse, and add extra acidity, spoiled and overripe ones, on the contrary, will be overcooked and can make the dish unnecessary smack. Ideal - strong and slightly unripe berries.
Another tip to the hostesses: if your plans do not include long-term storage of jam, and you are going to serve it almost immediately, you just need to put it in clean jars and not roll it up.
Currant jam is a really delicious treat. It is eaten with tea, spread on bread or muffin, some are eaten with tea. Many say that the tea itself gets tasty, if you add jam instead of sugar in it, many will like the original taste and usefulness of the drink.
The main thing is to make the dish with love, and then it will surely turn out to be tasty and bring a lot of pleasant things to your household and guests.