Blackcurrant jam
6 servings
30 minutes
Black currant jam is a fragrant treat infused with the spirit of Russian cuisine. Its rich, tart flavor with a hint of acidity perfectly complements the subtle sweetness of thick syrup. The history of this jam dates back centuries when Slavs prepared it in Russian ovens to preserve berries for winter. It not only delights the palate but also offers health benefits—black currants are rich in vitamins and boost immunity. The jam pairs excellently with morning tea, serves as a filling for pies, and is simply a pleasure on a cool winter evening, transporting one to warm summer days. Its vibrant color and thick consistency make it a true decoration for the family table.
1
Clean black currant berries from twigs and dry flower cups, rinse with cold water, then remove any floating dry cups, strain the berries, and let the water drain.
- Currants: 1 kg
- Water: 1 glass
2
Boil a thick syrup, add the prepared berries, bring to a boil, and simmer on low heat for 40-50 minutes.
- Sugar: 1.5 kg
- Currants: 1 kg
