Cream of red currant

Currant, both red and black, is a beautiful, beloved berry. It makes delicious compotes, jellies, juices, marmalades. However, many agree that especially this berry is good in jams, jams and jams. To cook them, strangely enough, is extremely simple - even a young, inexperienced mistress can master the preparation of such jam, moreover, she will cope with the task perfectly. It should be mentioned that such a delicacy undoubtedly brings huge benefits to the human body: for example, red currant jam, like berry itself, contains a large number of vitamins C, B1, P, PP, and carotene. This makes such a delicacy an indispensable assistant in strengthening immunity, especially in the cold season.

So, consider the recipe for this delicious treat.

Recipe: red currant jam

To prepare a dish you need a kilogram of currant red, one and a half kilograms of sugar, water in the amount of four hundred milliliters.

First you need to take a colander. It should not be plastic, it's best to use metal. In it, it is necessary to put the berries of red currant, previously peeled from leaves, twigs and cuttings. Berries need to be rinsed thoroughly with cold water.

Water should be heated in a wide saucepan, then put a colander in it with berries for about five minutes. This is necessary in order for them to bite.

After that, the red currant is poured from the colander into the enamel pan, in which they are pressed with a pestle (in the absence of this it is possible to use an ordinary table spoon). The resulting mixture pours out all the prepared sugar, and then poured with water.

Pour the saucepan with billet to a light fire, and then stir constantly. The mixture should boil approximately twice so that in the end does not remain liquid.

Banks intended for storing jam should be prepared as follows: wash them, heat over steam, and then dry. In these jars, another hot red currant jam is placed, and then the jars are closed with lids intended for roll-up and also prepared.

You can not forget to sterilize the banks: sterilization of five hundred milliliters should take ten minutes, and thousands - fifteen. Then the banks roll up.

The red currant jam is ready. In order to keep anything irreparable during storage until the winter time with jars and the delicacy itself, they should also be stored correctly: in a dry, cool room (the cellar is ideal, or, for lack of it, a glazed balcony).

The black currant jam is cooked according to a similar recipe, only two kilograms are taken from sugar per kilogram of currant.

When preparing such delicacies, one of the main tasks is to properly prepare berries, and do not neglect it. The jam will turn out gentle and soft only if the currant (both red and black) is perfectly mature - strongly immature berries will be worse to boil and choke, and also give an extra sourness, spoiled and overripe on the contrary, are heavily digested and can give the dish unnecessary Smack. The ideal option - strong and slightly unripe berries.

Another tip to the housewives is to note: if your plans do not include long storage of jam, and you are going to serve it on the table almost immediately, you should simply lay it out in clean jars and not roll it up.

Gem from the currant is a really delicious treat. It is used for food with tea, spreading on bread or baking, some eat a snack with tea. Many say that the tea itself gets delicious, if you add jam instead of sugar to it - the original taste and utility of the drink will appeal to many.

The main thing is to make a dish with love, and then it will necessarily turn out delicious and bring a lot of pleasant to your household and guests.