Ground currant jam
Description
Home preserves keep for a long time. It is hard to find a berry better suited for making all kinds of preserves than black currant, as it is very tasty, with a rich color and a unique aroma. And today I want to share with you my method of processing and storing it and tell you how to can jam from ground black currant. The thing is that many homemakers cook the berries whole, but personally I prefer to grind most of them so the finished product turns out thick and uniform in consistency. I have been making jam this way for a long time, and my family is always absolutely delighted with it; such a treat goes very quickly, so in summer I try to make as much of it as possible. And of course, I recommend that you too make jam from ground black currant at home—I am sure you will truly appreciate its excellent taste. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
First, sort through the berries to remove debris and discard any spoiled ones; rinse the good ones thoroughly and drain them in a colander.
- 2
Step 2
Now transfer one quarter of the currants to a separate plate, and grind the remaining berries using any method that is convenient for you.
- 3
Step 3
Put the ground currants in a saucepan, add whole berries, sugar, water, and vanilla sugar. Mix everything thoroughly, then set the mixture over medium heat and bring to a boil.
- 4
Step 4
When the jam comes to a boil, reduce the heat, skim off the foam, and cook it until it reaches the desired thickness. Since currants contain pectin, the jam will thicken fairly quickly.
- 5
Step 5
Then pour the hot jam into pre-sterilized jars and seal them tightly with lids. Turn the jars upside down and leave them that way until completely cooled. The jam is ready!