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.
CaloriesProteinsFatsCarbohydrates
368.9
kcal0.9g
grams0.3g
grams89.3g
grams1
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.