Blackcurrant "Marmalade" — Just Water and Sugar
This blackcurrant marmalade will delight sweet tooths of all ages! It couldn't be simpler. In my opinion it's not really marmalade, just a fairly thick jam—but I won't argue with the name of the recipe.
Anya
Recipe author
Blackcurrant Marmalade — Just Water and Sugar
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 %
55 g
217 kcal
GI:
7
/
0
/
93
- The ingredients are measured in cups for simplicity. I only bought a kitchen scale recently, and my struggles weighing ingredients without one knew no bounds—so this currant marmalade recipe is great for anyone without a scale. It's all simple and comes together fast. Sort the blackcurrants, wash them, and pat them dry with a clean, dry towel. Then cover the currants with water, and once the mixture comes to a boil, add three cups of sugar. At each of the next two times it returns to a boil, add another three cups of sugar. Skim off any foam that forms on the surface. Cook the marmalade for 2–3 minutes. While it's still hot, spoon the blackcurrant marmalade into clean, dry jars and close them with lids. Store at room temperature, away from sunlight. If you overcook the mixture, it won't set into marmalade at all—so stick strictly to 3 minutes. To keep the marmalade from setting in the pot while you fill the jars, keep the heat as low as possible and work quickly. And don't change the proportions of the ingredients.
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
- Black currant - 38 kcal/100g
- Fresh-frozen black currant - 44 kcal/100g
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