Blackcurrant jam with pectin
Description
A preservation recipe without unnecessary complications. Delicious, homemade thick jam — thanks to natural pectin and one packet of store-bought pectin — turns out really very tasty and interesting. Try making at least one jar, and you won’t regret it. And in the meantime, I’ll share the recipe,
Instructions
- 1
Step 1
We begin by preparing the berries. Remove the stems and twigs, then wash the currants thoroughly. After that, transfer them to a bowl and add sugar. The sugar-to-berry ratio is 1 to 1.
- 2
Step 2
Thoroughly mix the berries and sugar using a blender. Then cook over low heat. After 5 minutes, once the jam has cooked slightly, add the thickener and mix well. Bring the mixture to a boil, continue cooking over low heat, stirring gradually, for another 10 minutes.
- 3
Step 3
In the end, you get thick jam thanks to the natural thickener—pectin, which is found in black currant berries. Pour the hot mixture into jars and preserve it.