Blackcurrant jam with oranges
10 servings
40 minutes
Black currant jam with oranges is a vibrant blend of sour and sweet, where black currant adds richness and orange brings freshness and a hint of citrus bitterness. This recipe originates from Russian cuisine, where jam has always been a special treat, adorning winter tea gatherings and warming on cold days. It can be enjoyed as a standalone dessert, used in baking, or served with pancakes and fritters. The orange peel adds aroma and zest, deepening the flavor. The simplicity of preparation allows for maximum vitamin retention, while storage versatility makes it convenient to use. It's not just a sweetness but a drop of summer sunshine sealed in a jar, ready to offer comfort and warmth any time of the year.
1
Sort the black currants. Wash the oranges thoroughly, cut into wedges, and remove the seeds. Pass the currants and oranges with the peel through a meat grinder. Add sugar. Mix everything well until the sugar dissolves.
- Blackcurrant: 1 kg
- Oranges: 2 pieces
- Sugar: 1.5 kg
2
You can proceed in two ways:
3
Place in sterilized jars, close with lids, and store in the refrigerator. TIP: For better storage, cut a circle from paper slightly larger than the jar's neck, moisten it with vodka, and tightly place it on the jam's surface, then immediately close the jar with a plastic lid. No mold will threaten our preparation! If you want to do the same with hot jam, let it cool before placing the alcohol-soaked paper and closing the jar.
4
If there is not enough space in the fridge, you can heat the jam almost to boiling, immediately remove it from the heat, pour it into sterilized jars, and seal.