Black currant rubbed with sugar
Description
Winter preserves made at home. If you have black currants on hand, be sure to take care of yourself and your loved ones by making “live” jam from them, which can be stored refrigerated for up to six months and added to teas and fruit drinks, or served with pancakes, fritters, and other sweet and savory baked goods. It is especially delicious with fragrant hot tea. Jars can be stored for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Rinse the black currant berries and dry them on a paper towel, removing excess moisture—you won't need it. If you don't dry the berries well, you risk the jam fermenting. Pour the currants into a deep bowl or a tall-sided container and add two-thirds of the granulated sugar. Reserve one third of the sugar to create an "air plug".
- 3
Step 3
Thoroughly crush the berries so they all release their juice. If you prefer smooth jam with a jelly-like consistency, use a blender. If you like whole berries in the preserve, use a regular fork.
- 4
Step 4
As soon as the sugar has almost dissolved and all the berries have burst, the preserve is ready.
- 5
Step 5
Place it in dry, clean jars almost to the shoulders of the containers, but not all the way to the top.
- 6
Step 6
Fill the container to the brim with the remaining granulated sugar, forming an airy barrier. The sugar will absorb excess blackcurrant juice. Screw the lid on tightly and place in a cool place.
- 7
Step 7
Take out a jar of preserves as needed and treat yourself to delicious jam.