himichka
Black currant jam
Category: Blanks
Ingredients
Black currant 5 tbsp.
Sugar 7 tbsp.
Water (boiling water) Oh, 5 tbsp.
Cooking method

Put clean currants in a bowl with a volume of at least 3 liters, sugar and water on top. First, over low heat for 5-7 minutes, heat the currants with sugar and water, without interfering. The currants let the juice out, make the fire stronger, bring to a boil, cook for no more than 5 minutes from the moment of boiling. (Do not forget to remove the foam)
The jam is ready. I close in dry sterile jars.
The berries are collected, as usual, from above, and below, an amazing jelly color.
The currants must be of very good quality. All.
Luysia
With permission himichka , I will also write my own version of the recipe for currant jam. The proportions in my recipe are almost the same as the recipe above (doubled!), But the cooking method is different.

Before I had this recipe (though it was a long time ago) I didn’t cook currant jam, I didn’t like it!
And according to this recipe, a lot of my friends and employees are already brewing!

Currant jam

8 cups sugar
2 glasses of water


In a bowl, boil this syrup well and add 11 cups of currants (dry, coarse, not crushed) and boil everything for 20 minutes.

Then remove the bowl from the heat and immediately add more to the hot jam 6 cups sugar and stir well, the sugar will dissolve. Then immediately put in sterile dry jars and roll up the lids. Keeps wonderfully at room temperature.

Well, about jelly, color and taste is written above, I will not repeat.
BlackHairedGirl
And I don't boil currants, but make raw jam. For 1 kg of black currant I take 1.5 kg of sugar. First, I sort out my currants, then crush it with a wooden crush and fill it with sugar. All this in an enamel bowl or saucepan. Then I put on fire and heat, stirring, until sugar crystals are felt. Sugar shouldn't crunch on your teeth. Everything, after that I pour it into dry sterilized jars and leave it, cover it with nothing until it cools completely. I do not fall asleep with sugar on top. I close it with nylon caps or twist with iron branded ones. I store it in the refrigerator. I've been doing this for years, years, and there is no account
Luysia
Raw jam is great (I also make it), but although my refrigerator is large, it stretches somehow weakly!

And the boiled jam is kept in the pantry.

BlackHairedGirl, cook a little for testing - you will like it!
Ukka
BlackHairedGirl , I don't even boil it, but leave it in the kitchen for a day, stirring occasionally to dissolve the sugar. Thus, I make jelly (?) From apricots and raspberries.
Yutan
Quote: Luysia

With permission himichka , I will also write my own version of the recipe for currant jam. The proportions in my recipe are almost the same as the recipe above (doubled!), But the cooking method is different.

Before I had this recipe (though it was a long time ago) I didn’t cook currant jam, I didn’t like it!
And according to this recipe, a lot of my friends and employees are already brewing!

Currant jam

8 cups sugar
2 glasses of water


In a bowl, boil this syrup well and add 11 cups of currants (dry, coarse, not crushed) and boil everything for 20 minutes.

Then remove the bowl from the heat and immediately add more to the hot jam 6 cups sugar and stir well, the sugar will dissolve. Then immediately put in sterile dry jars and roll up the lids. Keeps wonderfully at room temperature.

Well, about jelly, color and taste is written above, I will not repeat.
Is something like that done from red currants?
Luysia
I have not tried to cook anything from red. I rub it through a sieve, mix the juice with sugar and put it in the refrigerator (it turns out to be jelly) or freeze it for compote.
flirtlights
Dear friends! And where is the mention that the bread is making jam
Luysia
flirtlights, this recipe was born when there were no bread makers, probably even the capitalists overseas!

This recipe is intended for winter preparations in large quantities. And nothing prevents you from either recalculating this recipe for, for example, 600 g of currants and boiling in HP or using other recipes (here on the site there are many recipes for jam for HP from different berries and fruits).

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