White Currant Jam for Winter
The taste of fragrant summer in a jar of white currant jam!
Verunchik
Recipe author
White Currant Jam for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
49 g
192 kcal
GI:
14
/
0
/
86
- Strip the white currants from their stems, wash them, and dry them on a paper towel (a regular kitchen towel works too). Use a juicer to extract the juice; if you don't have one yet, press the currants through a sieve. About 2 kg of currants yields roughly 1–1.3 liters of juice. Pour the juice into the pot you'll cook the jam in, add the sugar, stir, and set over medium heat. As soon as the jam comes to a boil, lower the heat as far as your stove will go and cook for 30 minutes, stirring now and then and skimming off the foam. Pour the hot jam into sterilized jars and seal them. Cool under a blanket and store in a cool place.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- White currant - 38 kcal/100g
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