Blackcurrant with sugar for the winter
My Telegram channel - https://t.me/vpoiskahvkusa
We're making blackcurrants with sugar, or blackcurrant jam without cooking. This jam recipe isn't particularly original, but to ensure it lasts until spring, you'll need to follow the process. Blackcurrants with sugar are prepared without cooking and will keep well even at room temperature, but it's best kept refrigerated. This blackcurrant jam with sugar recipe for the winter requires minimal effort. And as a reward for your efforts, you'll receive fragrant jam made from fresh berries.
Ingredients:
Blackcurrants – 1 kg
Sugar – 1.5 kg
This amount of ingredients yields 2.0 liters of jam.
Sterilize the jars and lids beforehand to ensure proper storage of our jam. It's easiest to pour this type of preserve into small jars. Sort the berries, removing any spoiled fruit, leaves, and small debris. Rinse the berries thoroughly under the tap, using a sieve or colander to drain completely.
Place the blackcurrants in a suitable container and cover with sugar.
Using a potato masher, mash the blackcurrants and sugar. Leave some berries whole, but mash the rest. Cover the container with a lid. Leave the jam at room temperature for two days, stirring occasionally 2-3 times a day. As the sugar dissolves, the jam will thicken and gel. You will notice changes each time you stir. Eventually, the sugar will completely dissolve, and the jam will become thick, with a very rich color and aroma. Next, pour the blackcurrant and sugar jam into dry, sterile jars.
Fill the jars to the top with sugar. This sugar will then soak up the currant juice, forming a kind of sugar lid that will prevent the jam from fermenting. Close the jars with the blackcurrant lids. It's best to store this jam in a dark place; at room temperature is fine, but away from heat sources.
That's it, our blackcurrant and sugar jam is ready for the winter!
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