Redcurrant jam
3 servings
50 minutes
Redcurrant is a sour berry, so do not try to experiment with the amount of sugar.
1
We collect red currant berries, sort them, and wash them well.
- Red currant: 1 kg
2
Take a pot, put it on the fire, and pour water into it. Bring the water to a boil.
- Water: 200 ml
3
Pour the berries with water. Stir, bring to a boil, and cook for 5 minutes on low heat until the berries start to burst and release juice.
- Red currant: 1 kg
- Water: 200 ml
4
We take a pot to cook the jam, place a sieve or strainer with cheesecloth on it. We pour the resulting juice with berries into it.
5
We start to mash the berries. We completely crush them. The sieve or colander has remnants of the berries. The pot has red currant juice.
6
Place the pot on the fire. Add sugar. Mix everything well and bring to a boil. Reduce to low heat, stirring occasionally, and cook for 30 minutes.
- Sugar: 1 kg
7
While the jam is cooking, we prepare the jars and lids. We wash and sterilize them well.
8
The boiling time for the jam has passed. The finished jam is liquid. We pour it into jars. We seal them with screw caps. We place them in a free spot and do not touch them for a day, as the gelling and thickening process will occur. If there is little pectin in the berries, thickening may take longer.