Currant Jelly-Jam for Winter
Currants are a wonderful berry, and jam made from them is a real treat! Currants gel beautifully, so for anyone who loves home canning, this recipe is a real find. Making currant jelly-jam doesn't take much time, since it doesn't need long cooking. Let's get started.
Leo
Recipe author
Currant Jelly-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 %
40 g
159 kcal
GI:
8
/
0
/
93
- Pour about 6 cups (1.5 liters) of water into an enameled pot. Bring it to a boil and add the berries. You can use either red or black currants — just don't mix them. Wash the berries well first. Boil the currants for about two minutes. Then add all the sugar, stir well, and bring back to a boil. Cook for another 3 minutes to finish. If you prefer a clear jelly, strain the currant mixture through a colander to remove the berries. This jam keeps well without canning, so once it cools, pour it into clean jars and cover with plastic lids. This recipe makes about three 0.8-quart (0.8 L) jars. Winter teatime gets a lot brighter when you open a jar of currant jelly-jam. Enjoy!
Caloric content of the products possible in the composition of the dish
- Currant - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Water - 0 kcal/100g
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