Red Currant Jam in Syrup
This remarkable jam won't leave you indifferent! You know that old song — "train-car chatter is just the usual thing, and you feel like talking"? I once had a long journey for work — a long business trip, in other words. My seatmate was the loveliest woman, a real busybody, on her way to see her grandchildren in Surgut. We got to chatting and found common ground: the dacha. She loved working in the garden, while I loved gathering the harvest. "Such a shame it's winter — I adore red currants, I could eat them forever," I sighed. "Well, what's stopping you — here, help yourself!" And with that, my companion set a jar of clear, ruby-red jam on the table. I confess, half that jar ended up in me. Here's the recipe for that wonderful red currant jam.
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- Make a syrup from the sugar and water, and strain it through several layers of cheesecloth. Red currants are a very delicate berry, so don't blanch them — just rinse them in cool water. Put the currants in a preserving pot and pour the syrup over them while it's still hot. Wait 10 hours, then cook the jam in a single round. All that's left is to prep your jars, ladle in the boiling jam, seal them, turn them upside down, and let them cool. Share your recipes — food brings people together, and there are so many kind, warm-hearted folks around.
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
