Blackcurrant and Redcurrant Jam Together: A Step-by-Step Assorted Recipe

In summer cottages, fruit bushes are always given space. Red currants are grown less frequently than black currants, although both types of crops are rich in vitamin C, contain pectins, and organic acids. After the heat treatment of the berries, most of the nutrients are preserved, red and black currant jam is eaten with tea with pleasure, added to pies. In winter, the delicacy protects against colds, saturates with vitamins.

Features of making jam from black and red currants

Many women close different fruits for the winter, they make jams and compotes from the fruits, using their own proven recipe.To prepare jam, red berries can be taken in the same proportion with black currants, in smaller or larger quantities, which determines the color and taste of the mixture.

Essential Products

Jam is prepared in many ways. It acquires a very beautiful shade, it turns out fragrant, if you take:

• 500g red berries;
• 1kg black fruit;
• 2 kilos of sugar.

Currant jam, which is good for children, is closed for the winter, poured into a sterile container.

Ingredients preparation rules

Berries need to be washed, twigs and stalks removed, rinsed with cool water, transferred to a plastic, aluminum bowl or pan.

Beet sugar not only adds sweetness to jam, but also kills microbes, acts as a preservative, prevents the product from turning sour, from bursting the jar.

How to prepare the container?

Boiling jam is poured into small glass containers. They are thoroughly washed with mustard powder or soda, dried and sent to the grate of a gas or electric oven, where they are sterilized for a quarter of an hour. Decontaminate jars:

• microwave;
• in boiling water;
• holding over steam.

After disinfection, the dishes are laid out on a towel with their neck down, which prevents microbes from getting inside. Caps are selected without deformations, disinfected in boiling water.

Cooking process

Pure red and black currants are put together in a bowl or pot, pour some water, choose a large fire. After boiling, the assortment is boiled for 10 minutes, removing the resulting foam.

Pour sugar into the berries, again send the mass to the stove, stirring with a spoon, boil for another quarter of an hour. Transfer hot to disinfected jars.

To make the berries easier to clean from debris, they are put in a colander and dipped in cool water, the floating twigs and stalks are collected. Delicious and fragrant jam is obtained from a kilogram of black and the same amount of red currants and sugar:

1. The berries must be chopped in a meat grinder.
2. Pour the prepared mass into a saucepan.
3. Pour 500 g of sugar into the mixture, after boiling add all the preservative.
4. Cook grated currants for 6 or 7 minutes is enough.

Lay out the delicacy in jars, disinfected in the oven, hermetically sealed with sterile lids. The container with the workpiece is warmed with a terry towel or blanket, turned upside down.

Further storage of treats

Red and black currant jam, to which insufficient sugar was added, covered in non-sterile dishes, hardly half a year, can easily ferment.

Currant jam, cooked according to the rules and proportions, is stored for 3-4 years even at room temperature.

If the mass is too thick, put a couple of grams of citric acid, a little water and boil. Candied jam is added to pies, muffins, cookies, used to make wine.

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