Black currant jelly jam for winter

Step-by-step cooking

1. Step 1:

   

   How to cook jam-jelly from black currant for the winter? First of all, prepare the banks, everything else will not take much time. Wash the cans with baking soda, then rinse well under running water. Wet put in a cold oven with the neck down, place the lids next to it. Turn on the oven at 150 ° C, after reaching the set temperature, sterilize the cans 0.5 l - 10 minutes, 1L - 15 minutes. For other methods, read the link under the recipe.

2. Step 2:

   

   Clean the currant from twigs, leaves, remove the spoiled berries. Rinse it under cool running water. It is more convenient to do this in a colander. Then let the water drain, leaving the berries in it for a while.

3. Step 3:

   

   Put the berries in a large bowl. Sprinkle them with sugar, mix. If the berry is sour or forest, you can add sugar (I had enough sweet).

4. Step 4:

   

   Punch the currant with an immersion blender, it greatly speeds up the grinding process. If this is not the case, first chop the berry in a meat grinder, and then stir in the sugar. Pour the mass into a suitable cooking dish — enameled or stainless steel. A copper basin is ideal, but it is quite a rare thing. Do not take aluminum dishes — metal can oxidize.

6. Step 5:

   

   Put the jam on the stove. Warm up the mass first on a small heat, after the sugar has completely dissolved, increase the heat to medium and let it boil. Be sure to remove the foam from the surface and mix for uniform heating. It will take about 3 - 5 minutes to cook, it is not necessary to cook longer. Jam will be perfectly stored all winter, but at the same time it will remain not only tasty, but also useful.

7. Step 6:

   

   The foam will be thick and dark. Sometimes it is not even very visible, but it must be removed.

8. Step 7:

   

   Pour the hot jam into warm, dry, sterilized jars. Screw them with sterile lids, turn them over and let them cool. Store the jam in a cool place. If you are not cooking it for the winter, then let the jam cool down without covering the jar (the jam will gel very quickly), then cover with any sterile lid and store in the refrigerator.