March 10, 2011

Black Currant Jam (Preserving Pectines)

The food industry produces a huge variety of jams and canned berries and fruits, but what's better than an unbelievably tasty homemade jam that is full of natural vitamins!

  • 2.2 lb (1 kg) black currants
  • 1 cup (200 ml) water
  • 1.5 lb (600 g) granulated sugar
  1. Wash the berries, put them in a large enameled pan, add water (1 cup water for each 2.5 lb black currants), heat until 170F (70C).
  2. Beat the mixture with an electric mixer.
  3. Add sugar and boil on low heat 10-15 minutes (skimming the foam with a spoon).
  4. While the jam is still hot, pour it into glass jars and seal with plastic lids (make sure everything is sterilized).

1 comment:

Yona said...

Best Jam Ever!