Blackcurrant jam with cherry leaves: 2 best cooking recipes

Useful properties of blackcurrant have been known to mankind since time immemorial. Therefore, the fruit crop is used for cooking jams, preserves, juices, compotes and simply ground with sugar. But if fragrant jam from black or red currant is prepared with young cherry leaves, then the taste and useful properties of the delicacy will increase many times over, and the guests will never guess what kind of jam they were treated to.

Features of making currant jam with cherry leaves for the winter

There are several ways to make currant jam with the addition of young cherry leaves.

In the first case, a decoction of the leaves is prepared separately, and only then ripe berries are added to it.

In the second version, the leaves are boiled together with currants, and then removed from the finished product.

Advice! For a rich and tasty treat, use only high-quality, ripe fruits.

Selection and preparation of products

The choice of berries depends on taste preferences. For jam, both red and black currants are suitable. Before cooking, the fruits are washed, dried, separated from the stalks and sorted for the presence of damaged and rumpled specimens.

Cherry leaves are preferable to collect young ones, they contain the most useful substances and flavors. Before cooking, they are thoroughly washed and dried.

How to prepare containers for the start of the process

To make jam you will need:

Pot for boiling decoction.
Bowl or saucepan with low sides made of stainless steel, Teflon coated or any enamel utensils.
A wooden spatula or spoon works best for stirring.
Sterilized jars or special containers for the finished product.

Aluminum utensils are not suitable for cooking jams, marmalades and marmalades. The already high acidity of berries increases even more when in contact with such basins and pots.

Important! The lower the sides of the dishes, the faster the excess liquid evaporates, and the delicacy becomes thick and viscous.

How to make currant jam with cherry leaves at home

There are no complicated steps in making delicious, homemade, fragrant jam. Therefore, novice hostesses can also cook a delicacy.

Blackcurrant recipe

To make jam according to the first method you will need:

Ripe, sorted berries: 1 kilo.
Cherry leaves: 2 cups.
Sugar corresponds to the number of berries, 1 kilogram. If the fruits are very sour, then the amount of sugar is increased to 1.5 kilograms.
To prepare a decoction, you need 300 milliliters of pure water.

Preparation of delicacies begins with boiling infusion. The leaves are poured with water, brought to a boil and boiled for 10-15 minutes.

Prepared berries are added to the strained, hot broth and boiled for 10 to 15 minutes, then granulated sugar is added and boiled for another 15-20 minutes, periodically removing the resulting foam.

The cooked jam is laid out in carefully sterilized prepared containers and closed.

For the second method, use exactly the same amount of products, only the leaves are boiled together with the berries. And when the product is ready, the cherry leaves are removed from the syrup.

Advice! Hot jam is poured into sterilized containers.

Red currant variant

Red currants are most often used to make compotes, jellies, marmalades. Also, fruits are often added to desserts, dairy products, nectars and juices. But experienced housewives make amazing preserves and jams from redcurrant berries.

To make jam you will need:

Redcurrant 10-12 cups.
Sugar: 13 to 15 cups, depending on the acidity of the berries.
Cherry leaves: 15-20 pieces.
Drinking water in the amount of 1 liter.

The leaves are poured with water, brought to a boil, the pan is covered with a lid and boiled for another 15 minutes. Berries are added to the hot, filtered broth, boiled for 10-15 minutes, granulated sugar is added. On low heat, the jam is boiled for 15-20 minutes, if necessary, removing the resulting foam.

Advice! To prevent redcurrant jam from becoming liquid, 4-5 hours before cooking, the berries are covered with gelatin.

The hot finished product is poured into storage containers.

Storage rules

The rules for storing the finished product depend on the containers used and the method of preservation. If the jam is expected to be stored for a long time, then the cooled, rolled up jars are sent to a dark, cool place. In other cases, currant delicacy is stored on the bottom shelf of the refrigerator.

Currant berry jam will be an excellent help during the period of exacerbation of colds and viral diseases. A large amount of vitamin C, which is part of the fruit, will help to quickly cope with the disease and increase the body's resistance to seasonal diseases.