Black currant is considered one of the most useful berries. This glory is due to, in particular, the high content of vitamin C. Ascorbic acid does not tolerate heat - under the influence of high temperature, it is destroyed. When cooking traditional blackcurrant jam berries are boiled, because of which they lose some of their valuable properties. Wanting to cook for the winter is not just delicious, but also a healthy dessert, many housewives opt for black currant jam, which is made without cooking berries.
Cooking Features
The process of making blackcurrant jam in a cold way is even easier than cooking dessert according to traditional recipes. Knowing a few moments will allow you to get the desired result.
- Before using black currant for preparing raw jam, it is necessary to sort out, throwing away the spoiled and unripe berries, rinse under running water and dry. Some hostesses do not attach much importance to the last action, and in vain. The tap water that has entered the preform will make it more watery and will promote the reproduction of pathogenic microorganisms, which is why the dessert risks deteriorating quickly.
- To dry the berries faster, they are poured on a towel that absorbs moisture well.
- Aluminum dishes are not suitable for making berries dessert. When coming into contact with acids, this material forms harmful substances. When cooking jam in a hot way, many housewives ignore this prohibition, since berries rarely burn in aluminum cookware. When cooking jam in a cold way, the risk of using aluminum utensils is not justified.
- Blackcurrant jam will quickly deteriorate if the cans are not cleaned or sterilized. The lids are also boiled. It is advisable to use metal covers of any configuration that ensure tightness. If necessary, the dessert can be covered with plastic lids.
Raw black currant jam should be stored in the refrigerator. Some recipes allow dessert to be stored in a cool room, but it will not spoil in the refrigerator for a longer time.
The classic recipe for blackcurrant jam without cooking
Composition (2 liters):
- black currant - 1 kg;
- sugar - 1, 5 kg.
Method of preparation:
- Pick the berry, rinse it and pour it on a towel so that the currant dries faster. Be sure to remove the twigs.
- Pour sugar into the currants, let it stand for 1-2 hours at room temperature, so that it runs out the juice. Cover the container with gauze for this time to prevent insects from entering the treat.
- Remember the berry with a masher or a wooden spoon.
- Stir and refrigerate.
- The next day, when the sugar is completely dissolved, prepare the jars by which you will lay out the dessert, and the lids suitable for them.
- Spread the dessert in cans, close them tightly.
The dessert cooked according to this recipe can only be stored in the refrigerator.
Quick recipe for blackcurrant jam without cooking
Composition (for 2, 5 l):
- black currant - 1 kg;
- sugar - 2 kg.
Method of preparation:
- Pick through the black currants, wash, dry, remove the twigs.
- Grind the berries with a blender or meat grinder.
- Put the berry puree in a bowl in thin layers, each layer peppered with sugar.
- Stir berry mass.
- Sterilize the jars and their lids.
- Spread the jam over the prepared jars, cork them.
It is necessary to store the jam made in a fast way in the refrigerator, despite the large amount of sugar used. The consistency of this version of sweet currant billet resembles jam.
Blackcurrant jam without cooking with vodka
Composition (2 liters):
- black currant - 1 kg;
- water - 0, 25 l;
- sugar - 1, 25 kg;
- vodka - 20 ml.
Method of preparation:
- Prepare parchment circles in advance, with a diameter slightly larger than the neck of a jar. Fold the edges upwards. Saturate the parchment with vodka.
- Sort through, wash black currants. Remove the twigs. Wait until the berry dries.
- Fill the berry with sugar in the amount of 0.5 kg, cover with gauze, leave for 2-3 hours. During this time, the currant will make juice, sugar dissolves in it.
- Drain the syrup into a separate container, add a glass of pure water to it. Heat over low heat.
- Pour sugar and stirring in glasses, boil syrup. After complete dissolution of sugar, it is necessary to continue cooking for 5 minutes.
- Fill the currants with hot syrup. Leave for a few hours until the syrup has cooled.
- Scete the syrup, bring to a boil, pour the berries over it. Leave for another 2-3 hours.
- Sterilize the jars, fill them with jam. Place vodka-soaked parchment on top and pour vodka over a teaspoon.
- Roll up the cans and store them in a cool place.
According to this recipe, only syrup has to be cooked, the berries themselves are not cooked. Due to this, there are more vitamins in dessert than in traditional jam. Unlike other raw preserves, this dessert is stored much better, you can even do without a refrigerator.
Blackcurrant jam made without cooking can be used in the same way as traditional one. But taking it for the preparation of sweet pastries is inexpedient - the beneficial properties that were preserved when cooking jam for the winter will be lost during baking pies or other sweets in the oven.
