Currant jam for the winter
6 servings
40 minutes
Quick currant jam - the so-called five-minute jam - has its advantages: it is less sweet, more lively and retains more vitamins. But such quick jam is unlikely to last until the end of winter. Therefore , it is also worth making a couple of jars of classic, thick jam, more like jam, it is guaranteed to please you until the first days of spring.
Calories368.9kcal
Proteins0.9grams
Fats0.3grams
Carbohydrates89.3grams
1
Wash the currants, remove the stems.
- Currants: 500 g
2
Put the berries in a basin or wide pot and lightly mash with a pestle.
3
Pour in water, place on heat, bring to a boil and simmer, stirring, for 20 minutes.
- Water: 200 ml
4
Add sugar and pour in lemon juice.
- Sugar: 500 g
- Lemon juice: 1 tablespoon
5
Cook on low heat for another 15-20 minutes until the jam thickens.
6
Remove from heat, distribute into sterilized jars, and cover with boiled lids.
