Currant is one of the most useful berries growing in the Russian expanses, since they have a high content of vitamins C and P. In addition, it has the ability to saturate the human body with a variety of useful substances (such as, for example, pectins).
Therefore, any housewife must know how to prepare currant jam, the recipes of which there are countless, with a variety of ingredients and additives. According to tradition, currant jam is made from red or black fruits, however, there is an opportunity to buy golden and white varieties on the market. They have a small drawback - inexpressive color, so it is better to combine them with other varieties. At the exit, we get the currant jam that is ideal in color and useful properties . Consider two simple recipes as an example.
Redcurrant jam
It will take one kilogram of sugar, one kilogram of red currant, vanilla can be added for taste.
Before you make jam from currant "Five minutes" (very quick cooking), you need to carefully prepare the berry. It should be sorted out, and remove the stalk. Then thoroughly rinse the currants, and wait until the water drains. Next, red currants are covered with sugar, and for a while they are defended - so that it starts up the juice. If you want the process to go faster, put the berry on the stove on a weak fire.
When the currant starts juice, it is necessary to bring it to a boil over low heat. Currant jam is cooked very quickly - 5-7 minutes are enough until sugar is completely dissolved. The jam must be constantly stirred. Berries of red currant are prone to deformation during cooking, in this regard, when the jam is ready, it must be well filtered.
If you want to give jam a richer flavor, and preserve all its beneficial properties, you need to wipe the berries through a sieve. Due to its unique properties (high acid content), currants are a pretty good preservative, so you just need to wash the jars and pour boiling water over them - after that, currant jam can be easily poured. After the end of the process, banks need to let cool, and hide them in a cool place. Due to the high content of pectin in red currant, jam, after some time will turn into a beautiful and delicious jelly.
Due to its wonderful aroma and taste, redcurrant jam is everywhere used as an additive to tea, and also make refreshing drinks from it. In baking all kinds of confectionery, jam will serve as an excellent filling. Currant jam is a good anti-inflammatory and antipyretic together with raspberry jam , which is widely used in folk medicine to fight colds.
White Currant Jam
If you want to cook this kind of goodies, you need to proceed as follows. Berries must be washed, dried, and covered with sugar, in the calculation - one liter of berries per liter of sugar. Leave for eight hours in a cool place. The sugar that remains must be mixed with water and boiled sugar syrup. Then we put in it the berries of white currant and the juice that stands out of them. Cook over low heat until cooked. We lay out the finished and hot jam in dry, sterilized, heated cans and finally roll it with sterile lids. Then you need to put the cans with the lid down, and wrap it up well. Whitecurrant jam is ready to eat!
As you can see, the recipes are simple, sugar and berries are taken in a one to one ratio, but if you are a sweet tooth, you can just use more sugar, say, take one and a half to two kilograms of sugar per glass of currant, and your life will turn into a sweet fairy tale!