Cold blackcurrant jam
12 servings
30 minutes
Cold black currant jam is a traditional treat of Russian cuisine that preserves the taste of summer in every spoonful. Unlike cooked jam, it is made without heat treatment, allowing maximum vitamin retention. Currants are crushed and mixed with sugar and then given time to turn into a thick, aromatic jelly. Its deep, rich flavor with a slight tartness makes it an ideal addition to morning toast, yogurt or pastries. It’s not just a delicacy but a whole story—a way to preserve the summer harvest at home when each jar is filled with sunny days and memories of warm evenings. Its healing properties and richness in vitamin C and antioxidants make it not only tasty but also beneficial. The jam is served chilled to enjoy its freshness and velvety texture.
1
Sort the currants and wash them.
- Blackcurrant: 1 kg
2
Pass the currants through a meat grinder with a medium grate and mix with sugar.
- Blackcurrant: 1 kg
- Sugar: 1.3 kg
3
Let it sit for 12 hours — the mixture will thicken and resemble jelly.
4
Divide into jars, store in the refrigerator.
