Blackcurrant jam
8 servings
30 minutes
Currants and freshly grated ginger root are ideal for winter evenings.
CaloriesProteinsFatsCarbohydrates
802.8
kcal1.3g
grams0.5g
grams196.4g
gramsBlackcurrant
1
kg
Sugar
1.5
kg
Water
1.5
glass
Ginger
15
g
1
Sort the berries and remove the stems. Place the currants in a basin and cover with cold water. Usually, a lot of small debris floats to the surface; remove it.
- Blackcurrant: 1 kg
- Water: 1.5 glass
2
Drain the water and rinse the berries again, place them in a colander, and dry on a towel.
- Blackcurrant: 1 kg
3
Dissolve sugar in water over low heat, bring the syrup to a boil.
- Sugar: 1.5 kg
- Water: 1.5 glass
4
Grate the ginger.
- Ginger: 15 g
5
Once the syrup boils, add the berries and ginger and cook for 5–7 minutes.
- Blackcurrant: 1 kg
- Ginger: 15 g
6
Boil some water in a pot or saucepan, place a flat perforated dish on it, and put jars on top, leaving for 10-15 minutes.
- Water: 1.5 glass
7
Remove the jam from the heat and immediately pour it into sterilized jars.
- Blackcurrant: 1 kg