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Blackcurrant jelly-five-minute for the winter with glasses

0
3993
Kitchen World
Calorie content 155.1 kcal
Portions 3 l.
Cooking time 60 minutes
Proteins * 0.7 g
Fats * 0.3 g
Carbohydrates* 37.6 gr.
* per 100 gr. product
Blackcurrant jelly-five-minute for the winter with glasses
Content

From the black currant, cooked by the "Five Minute" method, a fairly thick jelly is obtained even without crushing the berries, since it contains a lot of natural pectin. The recipe for cooking currant jam in glasses has been known for a long time and is still used today, because it is convenient. The ratio of glasses of currants, water and sugar is different, because the texture of the jelly depends on the amount of sugar. This recipe uses 8 cups of currants, 12 cups of sugar and 2 cups of water, that is, a ratio of 1: 1.5.

Ingredients

Cooking process

step 1 out of 7
The currants, cleared of debris and stalks, are well washed under running water and left in a colander for a couple of minutes to drain excess liquid.
step 2 out of 7
In a bowl for making jam, two glasses of pure water are poured and six glasses of sugar are dissolved in it. The syrup is brought to a boil.
step 3 out of 7
Eight glasses of pure currants are poured into the boiled syrup, everything is mixed and the jam is brought to a boil. All foam is removed from the surface with a slotted spoon.
step 4 out of 7
Boil the jam over low heat, just to boil a little, exactly 4 minutes from the start of the boil.
step 5 out of 7
Then, after 4 minutes, the remaining six glasses of sugar are poured into the jam, everything is mixed until it is completely dissolved and the jam is cooked for another 1 minute.
step 6 out of 7
Hot jam is poured into pre-sterilized dry jars and immediately sealed hermetically with sterile lids.
step 7 out of 7
After cooling, the jam takes on the consistency of thick jelly. This currant dessert keeps well at home temperature.
Happy and tasty preparations!

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