Seedless currant jam
Description
Perfect for stocking up for winter. I simply adore currant preserves, but since I was always annoyed by those tiny berry seeds that sometimes get stuck between your teeth and in your gums, I learned long ago how to make seedless currant jam at home. Honestly, the treat turns out exquisite—very tender and delicious—and most importantly, there’s nothing extra in it; by consistency it’s closer to jam, but I still call it jam the old-fashioned way. You can’t even imagine how pleasant it is in the morning at breakfast to spread fragrant berry purée on a slice of bread—your mood lifts right away, the day goes by in a positive spirit, and no frost is frightening. So if you want to meet this winter fully prepared, I’ll tell you how to can seedless currant jam.
Instructions
- 1
Step 1
First, pick the berries off their stems, wash them thoroughly, and dry them. Then put them in a sieve in small batches and rub them through. To make sure no pits get into the jam, you can line the sieve with cheesecloth folded in half.
- 2
Step 2
Now measure the amount of juice with pulp you have obtained in cups and add exactly the same number of cups of sugar. Mix everything and place the mixture over low heat; cook for 10 minutes after it comes to a boil, stirring.
- 3
Step 3
Our jam is ready, so we pour it into sterilized jars and seal them. Turn the jars upside down, cover them with a blanket, and leave them until the jam has cooled.
- 4
Step 4
And in winter the whole family enjoys the most delicious jam.