Blackcurrant Jam for Winter
Blackcurrant jam — a vitamin-packed preserve. Make this blackcurrant jam. It's a simple, wholesome preserve that keeps well in a cool place for a long time. Most people make blackcurrant jam for winter in the fall. But if you can, it's better to freeze the berries and make jam any time over the winter — then it comes out far tastier and more fragrant. Blackcurrant jam is a wonderful addition to teatime; serve it with crepes and pancakes, or use it to layer cakes and pastries.
Cooking method
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Step 1:
How do you make blackcurrant jam? For this homemade preserve you'll need only three ingredients, including water. I recommend using filtered or bottled water (if you plan to add it).
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Step 2:
Prep the blackcurrants: pick them over, rinse the berries, and let the water drain. Mash the berries with a masher, or run them through a food processor, blender, or meat grinder — though only the first three will grind up the seeds.
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Step 3:
Stir the sugar into the crushed currants.
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Step 4:
It's better to mix the sugar and berries in batches — that way the sugar dissolves faster.
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Step 5:
Put the berry mixture in a cooking pot — people used to use copper basins, but glass pots with low sides work great now. Add a little water and bring it to a boil. Cook for literally 3 minutes and turn off the stove — on an electric burner, the residual heat will finish the jam. You can even skip cooking altogether and just stir until all the sugar dissolves. Spoon it into jars and store in the fridge.
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Step 6:
And that's it! Fresh, fragrant blackcurrant jam for winter is ready! Pack it into clean, dry jars and seal them with lids. There's no need to sterilize, but if you do sterilize the jars, you can seal them airtight and keep them in a cellar or a dark pantry.
- Blackcurrant jam for winter is a wonderful, wholesome treat. Blackcurrants are a treasure trove of vitamins, so try not to subject them to long heat treatment, and skip it entirely if you can. You could, for instance, freeze the berries — research shows that frozen, they hold four times as much vitamin C as fresh.
- An important note: if your blackcurrants are juicy on their own, it's better not to add water — their own juice will be plenty. Adding water makes the jam runnier.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
- Blackcurrants - 38 kcal/100g
- Fresh-frozen blackcurrants - 44 kcal/100g
