Black Currant Jam for Winter
Description
Winter preserves made at home. Since several currant bushes grow on our plot, various preserves made from them are an integral part of our life: we enjoy jam in the mornings and evenings, and no holiday goes by without compote. And since I have several simple and good recipes, I decided to share them with you and tell you how to can currant jam for winter. I don’t really like long fussing in the kitchen, so I decided to make things as easy as possible for myself and now add pectin to the jam, which significantly shortens the cooking time and makes the jam itself thicker. It turns out almost jam-like in consistency, and the taste of such jam is simply wonderful—it’s the perfect filling for pies, turnovers, and cookies. So if you have a rich berry harvest this year, be sure to can currant jam for winter at home; it will delight you with its excellent taste throughout the autumn and winter season. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Before you start cooking, sterilize the jars and lids using any method that is convenient for you. By the way, pack the finished jam into jars while they are still hot.
- 2
Step 2
Sort through and wash the berries, then transfer them to a deep saucepan and cover with water. Place the saucepan over heat and bring the liquid to a boil; simmer the currants for 10 minutes.
- 3
Step 3
As soon as the berries have softened, add the pectin to the saucepan and continue cooking until it has completely dissolved. Then stir in the sugar, bring the liquid back to a boil, and cook the jam for one minute. Remove the saucepan from the heat and skim the foam from the jam.
- 4
Step 4
While the jam is still hot, distribute it among sterilized jars, leaving about 1 cm (½ inch) below the rim, and seal them. Then sterilize the sealed jars again in a water bath, wrap them in a blanket until completely cool, and store the jars in a cool place.