Jam in a Skillet
Description
Homemade preserves keep for a long time. Pan jam cooks extremely quickly and easily. Just be sure to note that this recipe requires a cast-iron skillet. Teflon ones won't work! Fried jam is essentially little different from classic jam, but in my opinion the consistency turns out much more interesting. I also like that whole berries stay intact in the jam—they're nice to bite into. Try making it and share your feedback. Good luck! Jars can be stored for up to a year in a cool place.
Instructions
- 1
Step 1
Pour three cups of currants onto a red-hot cast-iron skillet.
- 2
Step 2
Soon the berries should start to burst.
- 3
Step 3
Pour in a glass of sugar, spread it evenly, and bring to a boil. Cook for about 5 minutes.
- 4
Step 4
Mix well. The sugar should dissolve completely. Then pour the jam into a jar (I ended up with one 700 ml jar), seal it, and store it in a warm, dry place.
- 5
Step 5
In consistency, the preserve is similar to jam; it does not spread or run.