Simple Currant Jam for Winter
There's a little piece of summer in every spoonful of this jam! This simple currant jam for winter is a recipe anyone can follow. Thanks to the high pectin content in red currants, they're easy to turn into a delicious, jelly-like red jam. Kids especially love it for its bright berry flavor and unusual texture.
Kiriena
Recipe author
Simple 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 %
50 g
199 kcal
GI:
10
/
0
/
90
- Sort through the currants. Rinse them under cold running water and let them drain in a colander so the excess water runs off. 2. Tip the washed red currants into a large pot. Separately, boil a cup of clean water and pour it into the pot with the currants. Set it on the stove and cook the berries over low heat for about 5 minutes — the heat will make them burst and release their juice, which is the base for the jam. 3. Pass the loose berry mixture through a fine sieve, separating the currant juice from the skins and seeds. Press the leftover pulp with a spoon to squeeze out the remaining juice. 4. Pour the currant juice back into the large pot and add all the sugar. Stir with a spoon to dissolve the sugar in the juice. Set the pot on the stove and bring it to a boil over medium heat. Then lower the heat to a minimum and cook the jam for 15 minutes from the time it boils, stirring constantly and making sure the sugar fully dissolves. In that time about 1/3 of the liquid will evaporate and the mixture will thicken. Don't boil the jam too hard — too high a temperature and a vigorous boil break down the gelling compounds in red currants. 5. Wash the glass jars well with detergent and rinse them with boiling water, then sterilize them over steam and boil the lids in a pot for 5 minutes. 6. After 15 minutes of cooking, take the pot off the heat and pour the currant jam into the prepared clean jars. Seal them with lids and stand them upside down on the floor. Wrap the jars in something warm and leave them until they cool. Once cool, store them in a dark, cool place for up to a year. Happy canning!
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
- Red currant - 39 kcal/100g
Similar recipes
Related and additional categories: