Blackcurrant jam with gelatin
Description
Winter preserve for home canning. Currant jam with gelatin cooks quite quickly. Bring the jam to a boil and cook for no more than 10 minutes. Then rub the puree through a sieve or food mill, remove the seeds and pulp, and add sugar and quick-dissolving gelatin to the clean puree. If you don't have that kind, soak the gelatin in cold water and after adding stir well until completely dissolved. Good luck and
Instructions
- 1
Step 1
Remove stems from the currants.
- 2
Step 2
Wash the berries.
- 3
Step 3
Pour a small amount of water over the currants and place on the heat.
- 4
Step 4
Boil the currants for five minutes; you may add star anise, then remove it so the jam does not become too strongly spiced.
- 5
Step 5
Pass the jam through a food mill, sieve, or something similar.
- 6
Step 6
Add sugar and lemon.
- 7
Step 7
Cook the jam for another 5–7 minutes. Remove from the heat, add the dissolved gelatin, and stir well.
- 8
Step 8
Sterilize the jars.
- 9
Step 9
Place a little jam on a plate in the freezer for 1 minute. The jam should wrinkle slightly.
- 10
Step 10
Spread the jam into jars and leave to cool.
- 11
Step 11
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