Quick Black Currant Jam

A great recipe for making black currant jam in a hurry. And it's easy to do. A simple "five-minute" black currant jam. Wholesome and delicious!

Recipe author

Servings:

Sugar

Black currants

1.5

Water

300

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 % 57 g

224 kcal

GI: 9 / 0 / 91

This method gives you a fairly thick "five-minute" black currant jam. You can also use it as a filling for buns and pies. Pick over the black currants to remove any debris, then wash them well and let them dry a little (just put them in a sieve or colander and let the water drain). Make a sugar syrup with the sugar and water in a large, preferably enameled pot. Drop the prepared currants into the syrup and cook for five minutes over low heat, stirring occasionally. If you'd rather the berries stay whole and not split, gently shake or swirl the pot instead of stirring. After a short break, once the jam has cooled a little, cook it again for five minutes over low heat. Then repeat the process one more time — so the jam is cooked three times for five minutes each. Pour the hot "five-minute" black currant jam into clean, dry jars and seal the lids. Store the jam in a cool place, out of direct sunlight.

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