Blackcurrant keeps up, and hostesses hurry to prepare it for the future including to cook jam. It turns out transparent, beautiful color and very dense as this berry contains a lot of pectin.
It is required to you
- - blackcurrant;
- - sugar;
- - banks.
Instruction
1. Fill in black currant with water. You will see how a lot of small garbage will emerge. Then drain water and touch berries. Tear off the remained fruit stems, remove rotten and crushed. Again fill in with water and then merge. Miss blackcurrant via the meat grinder. Add to the turned-out puree on 1 kg 1.5 kg of sugar. If you love sourish jam, put in equal quantity.
2. Mix berry weight with sugar and put on fire. You cook on the smallest mode until thick, constantly stirring slowly. It is possible to check readiness if to take a little hot jam and to drip on a plate. If in the cooled-down look the drop doesn't spread, remove from fire and immediately begin to display on banks which sterilize in advance. Also don't forget and about covers - they have to be boiled.
3. Impose hot jam in banks and twirl covers. At the same time don't touch inside both cans, and covers. Everything has to be sterile. Turn banks with currant jam upside down and cover with something that heat in them remained longer. As soon as they cool down, remove to that place where you will store currant jam, and it not necessarily has to be the fridge. Such way of jam making allows to hold it at the room temperature a long time.