Currant jam without water
Description
Homemade preserves keep for a long time. I really love these fragrant berries, and since three fairly large blackcurrant bushes grow in our garden plot, there are always a couple of jars of jam and compote to be found in our cellar. I think many of you have made various preserves more than once, but every homemaker has her own secrets, and I want to share with you my simple blackcurrant jam recipe made without water. For me, this method of preparation is the best; in my opinion, the berries yield enough juice, so there is no need to add extra liquid. Such jam turns out very thick, rich, and juicy. It can be served with tea or used as a filling for pies or buns—in short, you will always find a use for it. So if you have decided to make tasty berry preserves this year, I recommend that you preserve blackcurrant jam without water at home, because it is very simple. Serve it at the table or store it in the pantry.
Instructions
- 1
Step 1
So, sort through the currants, wash them thoroughly, and dry the berries.
- 2
Step 2
Now the currants need to be crushed; you can do this with a meat grinder or a blender.
- 3
Step 3
Transfer the berry mixture to a saucepan and add sugar.
- 4
Step 4
Mix everything thoroughly and leave for about an hour in a cool place so the sugar dissolves.
- 5
Step 5
After the time is up, place the pot with currants over medium heat.
- 6
Step 6
When the mixture comes to a boil, reduce the heat, skim off the foam, and cook the jam for 10 minutes.
- 7
Step 7
Pack the finished jam into warm sterilized jars and seal them tightly with the lids. Turn the jars upside down, cover with a warm blanket, and leave until completely cooled.
- 8
Step 8
This jam turns out very tasty and keeps well both at room temperature and in a cool place.