Red Currant Jam
Light, delicate, and pleasantly tart — you won't be able to put it down! And it's easy to make. I'll say it again: currants are a wonderfully wholesome berry, full of vitamins and good-for-you compounds. And since those benefits hold up even under high heat, red currant jam makes a great healthy dessert.
Anya
Recipe author
Red Currant Jam
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
219 kcal
GI:
7
/
0
/
93
- The recipe for red currant jam is a little different from the one for black currant, but it's just as easy. First, prep the berries: pick them over, wash them, and dry them with a clean, dry towel. Blanch the cleaned red currants for three minutes, then crush them until they release their juice. Put the purée in an enameled pot and add the water and sugar. Stir well and cook over low heat until the volume has reduced by half to two-thirds. To check if the jam is done, drop a spoonful onto a saucer — if it doesn't run, it's ready. Ladle the boiling-hot red currant jam into clean, dry jars and seal the lids. Store the sealed jars in a cool, dark place.
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
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