Description
I used all the time was ground currants with sugar, this year have decided to cook the jam, and I was right! This was flavorful, thick, and beautiful... Very tasty pancakes! Most importantly, quickly pour hot jam into jars, to prevent the gelatin in the cooking pot. Again, to obtain a thick jam, it is not necessary to cook more than one kilogram in one dish.
Ingredients
-
Black currants
1 kg
-
Sugar
1.2 kg
-
Citric acid
0.5 tsp
-
Water
0.5 cup
Cooking
Clean the black currants, wash, drain off the water. Comfortable plate portions mash the currants with a spoon a little, but not much, so wanted to crush some berries. Pour the water into the pan in which you cook the jam, add the berries, heat them while stirring for 10 minutes on medium heat.
Then portions, one glass to omit the sugar, stirring well to dissolve, bring the mass to a boil, then make small fire and cook for 20-25 minutes, until very soft and sometimes skimming (her currant very little).
5 minutes until cooked add the acid, stir. Ready jam immediately pour into jars (exit 3 cans 0.5 liter), resealed, to turn upside down for 30 minutes, then turn over and leave it to cool covered with a cloth.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.