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Red / black currant jam

Red / black currant jam


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I had blackcurrants in the garden and for the first time I made jam from them. I really liked how it turned out so I bought the red ones and did it again.

  • 1 kg currants
  • 1 kg of sugar
  • 1/2 lemon
  • 1 cup of water

Servings: 4

Preparation time: less than 120 minutes

RECIPE PREPARATION Red / blackcurrant jam:

Remove the stalks from the currants and wash well several times.

The water is boiled together with the sugar, and when it starts to bind like a syrup, add the currants and lemon juice and boil for 10 or 15 minutes.

We test on a plate to see if the jam cools and then we take it off the heat.

In the washed and dried (sterilized) jars we pour the hot jam, close the jar well and turn it upside down to seal.

You can put them in such warm clothes, I didn't put them on, I don't think they have anything.

Tips sites

1

You can flavor the jam with vanilla sugar or vanilla pods, this time I did not put.


Red / blackcurrant jam - Recipes

Currants are fruits rich in antioxidants and phytonutrients, which provide the body with multiple benefits. Red or black, currants are excellent sources of essential vitamins and minerals and are recommended for consumption both in their natural state and in jam. Below we tell you some of the simplest red currant jam recipes that [& # 8230]

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Red / blackcurrant jam - Recipes

Ingredient: 1 kg of sugar, 1 kg of red currants, 30-50 ml of lemon juice, 1/2 l of water.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: The jam is made from red or white currants with larger grains, which have only 1-2 seeds. Currants contain a large amount of pectin (which clogs the syrup), so at 1 kg of sugar put only currants that kg weighed, after the onions were detached from the bunches, without removing the seeds. The seeds are removed with a toothpick or a thin stainless steel wire, bent like a hairpin. boil in the same way, without binding too much. The syrup binds exactly as for grape jam and boil in the same way, without binding too much. a gelatinous meal with fruits, with a sour taste.



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eMag!


Jam-black currant jam!

The blackcurrant jam is delicious and easy to prepare. Over a period of time it thickens and acquires the texture of a pelt. You must try it!

This recipe involves calculating the quantities of ingredients in measures: 3 measures of fruit and 3 measures of sugar. If you are more comfortable working with the weight of the ingredients, then to 1 kg of blackcurrants add 1.25 kg of sugar.

INGREDIENT:

-3 glasses of black currants

From those ingredients we obtained 1.5 liters of jam.

METHOD OF PREPARATION:

1.Wash jars and lids with hot water and baking soda. Then put the lids in a saucepan, cover with water and boil for 10 minutes.

2.To sterilize the jars, pour a little water in each of them and heat them for 3-4 minutes in the microwave, set to 800 W. You can also sterilize the dry jars in the microwave, putting half of glass of water next to them.

Another method of sterilizing jars: in the oven. Place the jars, in which you poured some water, on a tray and place them in the cold oven. Then set the temperature at 150-160 ° C and heat them for 10 minutes.

3.Put the fruit in a heat-resistant bowl or in a saucepan of the right size (preferably enameled). Add water.

4. Put the pot on low heat and cook the currants for 15 minutes from the moment of boiling.

5. Take the bowl off the heat and immediately add the sugar to the fruit. Using a wooden spoon or spatula, mix the jam until it is completely dissolved.

6. Allow the jam to cool - at least until it becomes warm. Then pour it into sterilized jars, closing them tightly.

7. If you use unsterilized jars, then pour the hot jam into them. But you should know that this way the jam may not gel evenly.

8. This is what the jam looks like after it cools completely:

9. And this is its texture the next day (it gels completely):

10. Store this jam in a cool place (not necessarily in the refrigerator).


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Blackcurrant liqueur recipe

ingredient:

  • grains - 1 kg
  • leaves - 6-8 pieces
  • vodka (alcohol, vodka) - 1 liter
  • sugar - 1 kg
  • water - 750 ml.

Preparation

1. washed berries and leaves folded into a jar, pour the alcohol base, tightly close the lid. Leave for 5-7 weeks in a warm, dark place. Every 5-6 days to shake.

2. After leaving the contents of jars filtered through gauze or a special filtrovochnuyu paper. Squeeze dry berries (no need).

3. Make a sugar syrup. To do this, boil the water, add the sugar and simmer before the foaming begins (about 4-6 minutes). Then remove the heat syrup and cool to room temperature.

4. Mix currant liqueur with sugar syrup. Bottling of the drink, hermetically sealed. Stand 5 days in the refrigerator to improve the taste.

Blackcurrant liqueur

Serve cold. Shelf life away from direct sunlight - up to 3 years. The fortress - 15-17 degrees.


Details

Blackcurrant jam

Blackcurrant jam, suitable for breakfast, lunch or when you feel like something sweet, natural and quality. For those of you who are more pretentious, you will notice the taste, smell and color of jam.

In its preparation we use only natural, quality ingredients, it is produced in small quantities, not industrial, it is possible that from one season to another we do not cover the stock and demand.

ingredients used for blackcurrant jam are:

& organic black bulls, mixed with organic red currants

& squeezed lemon juice from organic lemons.

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Horticultorul.ro

ingredients

1. White currants
2. Blackcurrants or Blueberries (200 g for color if we have)
3. Old
4. Fixed gel

White currants and the black ones (200 g) are washed and the grains are removed from the bunches. The beans are passed through the tomato machine (Vacsy Zepter), to separate the seeds from the juice & pulp. The resulting juice is mixed with the required amount of sugar and fixed gel, then put on the fire. After it starts to boil, leave it for 3 minutes.

Wash the jars, dry and fill with hot jam. Tighten the lid tightly and turn the jars with the lid down for 5 minutes.

FIG. 1 White currants

FIG. 2 Seed extraction using Vacsy Zepter cold press


Video: BLACK CURRANTS AND RED CURRANTS (May 2022).