Black Currant Jam

Black currant jam – recipe with photo, food preservation for the winter
rating: 3.8
wotes: 4

Cooking time: 1 h

Difficulty: Medium recipe

Recipe yield: 0.5 l

Black currant jam – food preservation recipe for the winter. Before grinding, black currants should be slightly boiled in water so that the skin bursts and, accordingly, after that, the grinding process is easier. Blackcurrant jam can be stored in the refrigerator or can be sealed with tin lids and stored in the pantry. Red currant jam is prepared according to a similar recipe.

Black currant jam ingredients

Black currant jam recipe

Preparing black currants for jam

To cook a blackcurrant jam recipe, sort out the berries and rinse under running water. Since the black currant will be frayed and only juice is used, the currant does not need to cut off the inflorescence, which greatly simplifies the recipe.

Boiling black currant

Pour the washed black currant with water and put on medium heat. You need to cook the currants for 5 minutes – this is enough for the currants to soften and burst.

Grinding black currant through a sieve

Next, grind the black currants through a sieve. The cake is no longer needed, you can then make compote from it or add it to tea.

How to check if blackcurrant jam is ready?

Cooking black currant jam takes about 30 minutes over low heat after boiling. It is best to check the density by dropping a drop of jam on a plate and letting it cool. If the jam does not drain after turning the plate, then the black currant jam is ready. Transfer the jam to sterilized jars and seal.

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