Currant jam with vanilla
4 servings
120 minutes
Blackcurrant jam with vanilla is a true embodiment of Russian traditions in making sweet preserves. Blackcurrant, known for its rich, slightly tart flavor, combined with aromatic vanilla transforms into a delicate, velvety jam with subtle spicy notes. Historically, such jams were made in villages where housewives prepared berries for the long winter months each season. This jam pairs perfectly with fresh bread, pancakes, and pastries and can also be a wonderful filling for pies. The light tartness of blackcurrant is balanced by the sweetness of sugar and the softness of vanilla, creating a harmonious taste that brings warmth and comfort to the home.
1
Wash the currants, remove the stems.
- Currants: 500 g
2
Put the berries in a pot, crush them a little with a masher, and pour in water.
- Currants: 500 g
- Water: 1 glass
3
Bring to a boil, reduce the heat, and cook, stirring, for 20 minutes.
4
Gradually add sugar, then add lemon juice. Cut the vanilla pod, scrape out the seeds, and add them to the pot.
- Sugar: 500 g
- Lemon juice: 2 teaspoons
- Vanilla pod: 1 piece
5
Stir until the jam thickens.
6
Distribute into sterile jars.
