Secrets of cooking the perfect currant jam

Summer is the time of berries and fruits; it is during this period that thrifty housewives are engaged in harvesting for the winter. The special pleasure gives the preparation of various jams, the aroma of which spreads throughout the house, attracting sweet teeth. Currant in this list is given one of the main places. A huge plus is that in the composition of this berry, in the process of heat treatment, practically all useful substances remain.

Useful berry

Currant is rich in vitamins C and E. Eating only 30-40 berries a day, you can completely cover the daily need for them. The composition also contains very valuable phytoncides capable of combating various viruses and bacteria (even the influenza virus), as well as supporting the immune system in the winter. Therefore, as soon as you feel unwell, take a jar of jam and eat with pleasure, or make compote.

In addition, currant helps to normalize the digestive system, and improves the metabolism at the cellular level.

Its beneficial properties are known even in the prevention of malignant tumors, Alzheimer's disease and successful recovery after various surgical interventions.

Delicious blanks

Currant jam - an excellent dessert, as well as a convenient and delicious filling for all kinds of baking. Even the beginner can cook it, the main thing is to do everything in the right order. To get started, prepare everything you need.

  1. Enumerate the berries, removing rotten, spoiled, green, as well as twigs and leaves.
  2. Prepare the right cookware. Ideal - a small stainless steel bowl.
  3. Rinse and dry currants.

Jam in 5 minutes

This is the most simple and affordable recipe, which will master even the busiest housewife, because it will take very little time. First of all, prepare the necessary products:

  • black currant - 1 kg;
  • sugar - 1.5 kg;
  • water - 1 tbsp.

Water and half the total amount of granulated sugar mixed and wait until it boils. After that, put the berries, give a boil, cook for 5 minutes. Pour the rest of the sugar, let it dissolve, distribute to the banks and roll.

If you want the berries to not lose their attractive appearance, hold in boiling water a few minutes before cooking.

Traditional option

The classic jam recipe, which was always treated to grandmothers in the village, is a little different from the 5-minute recipe. For him you will need:

  • currants - 1 kg;
  • sugar - 1.5 kg;
  • water - 125 ml.

In an enamel container, bring water to a boil, pour out the berries and cook for 10 minutes. Add sugar, mix and wait until it boils again. No more cooking, immediately pour into the banks and roll up under the metal covers.

Such a jam can be stored for a long time, and what is especially pleasing is that it will be perfectly preserved even at room temperature.

Raw jam

Those who like the natural taste, it is recommended to prepare a "live" jam. Prepare:

  • currants - 1 kg;
  • sugar - 1.5 kg;
  • orange - 1 pc.

Berries fall asleep sugar and let stand for 3 hours. Orange together with peel chop in a blender. Next, you need to turn into a homogeneous mass and berries. Then connect and let stand for 3-4 hours. After that, spread out on sterilized jars, close with capron lids. Store dessert must be in the refrigerator.

Currant Jelly

This delicacy will appeal to those who love pancakes and chandeliers, to which jam-jelly will be a great addition. It does not spread and is very convenient for preparing various baking. Prepare:

  • currants - 1 kg;
  • sugar - 6 st .;
  • water - 600 ml.

Put berries in a basin and cover with water, let simmer for 10-15 minutes. Add sugar, and again wait until it boils, stirring occasionally. Distribute in banks and roll up.

The correct jelly consistency is easy to notice, it begins to thicken and stick to the walls. Instead of black berries, you can safely take red currants, but consider that, as a rule, it requires a little more sugar.

A few simple tips

To understand that your currant jam was successful, you should pay attention to a few points.

  1. In well cooked jam, there can be no trace of undissolved sugar.
  2. The color of the syrup should be translucent, non-caramelized.
  3. The readiness of jam can be traced by its consistency - syrup, if it is dropped on a saucer, should not spread, and the berries should be evenly distributed without emerging. If the jam is not thickened during cooking, cook a few more minutes.

Currant jam - a delicacy that will appeal to both a cup of tea and a glass of milk.It will bring particular benefit in the winter to support the body's defenses against various viruses.

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