From all grades of currant, black has the most high color, saturated aroma and fine a little astringent flavor. On the last researches of scientists, regular consumption of these berries helps to prevent Alzheimer's disease. The season of blackcurrant comes in June-July, but if you attend to its preparation in time, then you will be able to regale on useful fruits at all seasons of the year.
Choose large smooth ripe fruits without wrinkles, wormholes and other defects. Remove them from branches, clean from leaves and garbage. Wash out a baking plate a stream of cold flowing water. Consider that it is much more difficult to clean damp berry therefore it is worth adhering to such operations procedure. On each kilogram of berry prepare 500 ml of water, one kilogram of sugar and 10 grams of unsalted butter.
Take a simple porcelain saucer and put it in the deep freeze or in the coldest cold storage bay. The saucer is required to you later, for definition of readiness of jam.
Put berries in a wide deep pan, fill in with water bring to the boil and you cook on slow fire about 20 minutes. It is necessary for you that the rigid thin skin on berries became gentle, and liquid was practically evaporated entirely. This important step can't be passed as after addition of sugar the skin on fruits won't be softened any more and berries won't absorb sweet. Nobody expects to meet in jam the fruits which aren't saturated with juice, and firm kruglyashka in syrup. When berries are softened, accurately pour sugar. Brush away the grains which settled on pan walls in jam by means of a spoon, otherwise they crystallize, can even burn and spoil taste to all food. You cook blackcurrant on slow fire within 15-20 minutes, constantly stirring slowly with a wooden spoon or a scapula, before full dissolution of crystals of sugar. Don't forget about what sugar can settle on a bottom. When berries cook already in syrup, increase fire to maximum, having previously once again cleaned pan walls from the stuck sweet. You boil about 10 minutes. Get the cooled saucer from the fridge and drip on it jam. Touch the cooled-down drop a finger. If jam quickly stiffened, and on its surface wrinkles were formed, delicacy is ready. If isn't present, you cook about 5 more minutes and again repeat experiment with a saucer. As soon as you define readiness of jam put in it oil. Mix. The kindled desi helps to be created to a steady skin which can be removed a simple skimmer. Keep in mind that foam doesn't influence storage or taste of jam in any way, just without it it looks more esthetic. If you don't want to spend on it time, then you can pass this step. Cool a little and pour jam on the hot sterilized banks. Cover a neck with wax paper and roll up. Blackcurrant jam is served on rye toasts, with various cheeses, have with it tea, added to pies, cakes, cakes, etc.