Ingredients (10-12 jars of 0.5 liter)
- Ripe Blackcurrants Berries 5 kg
- Sugar 2.5 kg
- For obvious reasons, it is necessary to cook blackcurrant jam in right season. First of all, you need to go to a local market, or a countryside area to buy fresh berries. Prepare sugar, wash jars and lids. By the way, jam it is worth cooking when berries are fresh and ripe, just being collected from bush. If they lay in package for a long time – you will feel the fermentation smell. You should also take into consideration a size of cooking pot or bowl, which must be big. It is very tiring to cook jam in two or three steps.
- First – wash all berries. We have an easy way to do it – pour all berries in a huge bowl and wash with cold water. All garbage, remnants of flowers, peduncles, unripe berries will rise to the top. Remove them. Transfer berries to another bowl. Manually sort them out. Throw out spoiled and rotten, remove all petioles, leaves and stems.
- Peeled and washed berries must be crushed. The easiest way to do it is to use a meat grinder. You need to be careful with high-speed blenders. They can grind currant seeds and destroy them. We use meat grinder. Blackcurrant puree is fairy chopped now. Because it has passed through the meat grinder, now it has smooth, thick structure and color.
- Pour berries puree into a plastic or glass bowl. Add white sugar. Usually, when blackcurrant jam is being boiled, add sugar in same proportion as berries weight. Since our jam is oriented more for grated pie crust and I really want it tastes not super sweet. So we add half of sugar. For each kilogram of berries – a half kilogram of sugar.
- Thoroughly mix puree and sugar. Leave for 20-30 minutes to dissolve sugar. After that, pour our mixture into a cooking pot or bowl. Put it on fire and bring to a boil. Stir it often. When white foam appears, and you see our puree bis started to boil – count 1-2 minutes. Remove from the heat. Don’t over boil it! There are a lot of fruit acids and sugar in jam, which perfectly preserve it.
- We usually store jam in 500-550 ml jars with lids. Jars and lids must be washes and sterilized. Gently fill our jars with boiled berries puree, leaving 1 cm gap to the edge of jar’s top. Blackcurrant jam is quite liquid during boiling process, and it may seem that this is not jam at all. I promise that after cooling down, it will be harden. You can spread it on bread grate pie crust. It won’t flow.
- Jam jars can not be wrapped in a blanket. Just leave them on the table until they cool down. Many people claim that it is necessary to turn the jar into blanket just after you seat the lid on it. It’s up to you. After jars are fully cooled down, store them in pantry.
- When you are planning to bake a pie or have an afternoon tea, just take a jar out of pantry and open it. Maybe we make too many cookies using one jar, but it is definitely enough for two big grated pie crusts. And we don’t like to have blackcurrant jam with tea. Only use it for baking needs.
- On next day, you will notice that blackcurrant jam is thicker. When a jar is turned upside down, jam does not flow out of lid. Blackcurrant contains pectins – even more than apples. Pectin helps to make it jellylike. Opened jam jar should be stored in fridge. However, it will not stand there for a long time.
Homemade blackcurrant jam – a dessert and a main component of grated pie crust