Blackcurrant confiture is very sweet, tasty and fragrant. To cook it, you do not need special skills - even a novice hostess will cope with this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with dried toast and a cup of hot tea. If there are a lot of currants, you can prepare for the future. Jars with currant confiture will be perfectly stored not only in the cellar, but also in the apartment pantry.
To prepare blackcurrant confiture for the winter, prepare all the necessary ingredients. You can not add ginger and cinnamon, without them the confiture will not lose its taste. It's a matter of taste, I just love this combination!
Rinse the currants under running water (this is convenient to do in a colander - the water drains immediately) and sort out unripe berries and debris. Pour in half the sugar and put on low heat.
Constantly stirring the mass, wait until the sugar is completely dissolved. This will not take long, there is enough moisture. Continuing to stir occasionally, cook for 20 minutes.
Remove the saucepan from the heat and smash the berries with a blender.
Grind the whole mass through a fine sieve. Throw away the pulp.
Return the grated mass to the saucepan, add the second part of the sugar and cinnamon. Grate ginger and wrap in a two-layer gauze, tie and put in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.
The readiness of confiture can be checked with a drop: you need to moisten a spoon in a saucepan and drip onto a plate, if the drop does not spread, the confiture is ready. And the marlechka needs to be thrown away, it has already given away all its flavors.
Fragrant, thick, sweet blackcurrant confiture is ready.
Bon appetit. Cook with love.
Think of cold winter evenings - prepare a jar of summer!
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