​Similar articles​​Jam made from gooseberries alone contains a lot of seeds, so half the amount of berries required in the recipe is boiled with a small amount of water and rubbed through a sieve. The resulting puree is evaporated for 5-10 minutes, then the remaining berries and sugar are added according to the recipe. It is very good to add raspberries, berries or blackcurrant puree to gooseberries, which enhance the aroma.​ ​BLACKCURRANT JAM.​ Ripe berries are washed and the sepals are removed. Large, irregularly shaped berries are cut into two or four parts, covered with half the amount of sugar required by the recipe, and left until next day. Then add the rest of the sugar and cook the jam over low heat.​

You will need

1. • ​After boiling, cook the jam for 15 minutes. Remove any foam that appears.
2. ​Thaw, place in a blender and puree. Add 1.5 cups of sugar per glass of puree. Place in a saucepan, bring to a boil and simmer over low heat for half an hour, stirring and skimming.​

Instructions

• ​. Blackcurrant jam (method 4)​ ​1 kg black currants, 500 g sugar.​​First method: Wash and sterilize the jars in which you will store the product. Sort through the blackcurrants. Remove the stems. Rinse the berries in cold water and pour into a cooking basin. The container for making jam should have low walls and a wide bottom.​
• ​Continue to cook the jam for 10-15 minutes, stirring occasionally.​
• ​currants​
• ​Jam​
• ​Recipe:​
• ​Most suitable for making jam ripe berries. They are washed, the stalks are removed and boiled in a small amount of water (100-150 g of water per 1 kg of berries) until softened, then add sugar according to the recipe and cook until tender.​
• Jam made from stale strawberries does not gel well. In this case, you can prepare a combined jam from strawberries, gooseberries and black currants, and you can add whole berries or puree them. This jam gels well, since currants contain a lot pectin substances, it is enriched with vitamin C, has good color and taste. The ratio of berries and sugar remains the same as for strawberry jam. Of the total number of berries, half should be strawberries, and the other half should be gooseberries and currants.​
• ​The jam is ready, pour it into your favorite pasteurized jars and roll up the lids.​
• ​Tell me the recipe.​
• ​1 kg of black currants, 1.5 kg of sugar, 2 glasses of water.​

KakProsto.ru

​Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours. After this, put on low heat and cook until done in one go or 2-3 times, interrupting cooking for a few minutes.​

You will need

1. • Mash the currants slightly so that the berries are better saturated with sugar. Add sugar and leave for several hours.​
2. ​Prepare the jars. To do this, rinse them thoroughly, pour boiling water over them, dry them and, if necessary, heat them in hot oven. If you are not going to store the jam for a long time, then you can simply put it in clean jars.​
3. ​. It is not recommended to use overripe or spoiled berries for making jam; it is better to give preference to strong and slightly unripe berries.​

Instructions

• ​is a very appetizing jelly-like mass made from berries or fruits. This great tea additive can be bought in the store, but in reality there is nothing tastier than jam, prepared at home. So, how to make jam from black
• ​CURRANT-STRAWBERRY JAM.​
• Currant jam is rough due to the large number of seeds. To make its consistency more tender, you can rub half the amount of berries through a sieve, add the rest of the berries to the puree, boil for 2-3 minutes until the berries soften, add sugar according to the recipe and boil until tender.​
• ​Recipe:​
• ​For jam, unlike preserves, the berries are taken in crushed form; after preparing the jam, a homogeneous mass in the form of jelly is obtained. But unlike jelly, there are berries.​
• ​This year the recipe was like this (every year I try something new):​
• ​Pour the berries into a cooking bowl, crush lightly, add water and 800 g of sugar. Bring to a boil over low heat, cook for 15 minutes and set aside in a cool place for 8-10 hours. Then add the rest of the sugar and cook until tender.​

KakProsto.ru

Is it possible to make jam from frozen blackcurrants? If yes, can you tell me how?)) Thank you in advance)))

Victor

Blackcurrant jam (method 2)
​When the berries give juice, place the dish on low heat and cook until done in one go, interrupting the cooking for a few minutes 2-3 times.​
​Pour the jam into jars and, without covering, leave for a day so that it can cool. Then cover and store in a cool, dark place.​

​Then rinse the berries thoroughly and remove dirt and debris. It is better to rinse the berries through a sieve.
​currants​
​Boil the currant puree over high heat, add the washed strawberries, boil the mass well while stirring continuously, then add sugar and cook until tender.​

​Recipe:​
​RASPBERRY JAM.​
​Heat crushed berries and sugar in a ratio of 1 to 1.5 until homogeneous mass so that the sugar melts. When hot, pour into jars and seal tightly with screw caps.​

​I washed the sorted currant berries (from leaves, twigs, dry berries and various kaki), poured them into a basin, added water and cooked the berries until they burst. Some berries remained intact and floated up, I crushed them too, boiled them for 5 minutes, then passed the whole mass through cheesecloth (the seeds and peels remained), then added sugar to the rest and cooked the jam until it was ready. regular jam so as not to roll up.​
​Exactly like fresh, add sugar and let defrost, and then cook​
​1 kg of black currant berries, 500 g of sugar, 1/2 cup of water.​

Mantis

​Immediately after cooking, place the jam hot into sterile jars, pasteurize and seal.​

British Queen

​You will get bright, thick, juicy and incredibly tasty jam.​

Ethanol C2H5OH

​Place the berries in a saucepan and mash them thoroughly with a wooden spoon until they release juice.​

* JULIA *

​Ingredients: 1 liter of black or red currant puree, 1 kg of strawberries, 1.2 kg granulated sugar.Other recipes:​

Valery Yanovich

​APPLE JAM.​

How to make currant jam?

​Raspberries, if they are wormy or damaged by pests, are lowered for 1-2 minutes in salt water(20 g of salt per 1 liter of water), which is then drained. After sorting and removing the stems, the berries are covered with half the amount of sugar required in the recipe and left for 5-6 hours. The released juice is drained, the rest of the sugar is added to it, and boiled for 5 minutes. This syrup is poured over the prepared raspberries and cooked until tender.​

Sacred

​Blackcurrant jam or jelly is prepared like this. For three glasses of water, seven glasses of sugar, boil, add 11 glasses of peeled currants, cook for thirty minutes, turn off and gradually add another seven glasses of sugar, dissolve, and that’s it, ready.​

​Currants come in red, black and white varieties, at least that’s the only one I’ve seen on sale.​

Dixie

​It's possible. As Mantis wrote.​

​Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, skimming off the foam.​

​Second method Prepare jars and black currants as described in step No. 1. Prepare syrup at the rate of 1 kg of sugar per 0.5 liter of water. Place the berries in the syrup and cook until thickened. There is no need to add pectin to blackcurrant jam, since the berries contain enough of it. To give special taste and add 0.5 tsp of aroma. tartaric or citric acid.​

Jam is a jelly-like mass. Unlike jam, the fruits in jam are soft, boiled, and the syrup does not separate from the berries. In addition to the fact that this product is extremely tasty, it is also rich in vitamin C.​

​Pour 1 kilogram of granulated sugar over the blackcurrants, mix thoroughly, place over medium heat and cook for 25-30 minutes. To prevent the jam from burning, you need to stir it constantly.​

​granulated sugar - 2 kilograms;​

nlo

JAM is whole or chopped fruits and berries, boiled with sugar to a jelly-like state. Jam is considered well prepared,...Read more...​

​The sorted apples are washed, cored, cut into slices, and boiled in 10% sugar syrup for 10-15 minutes. Then add the rest of the sugar required by the recipe and cook the jam until ready.​

-Natasha-

​To raspberry jam was more tender, you can remove the seeds (grains) from the berries. To do this, half the amount of berries provided for in the recipe, raw or scalded, is rubbed through a fine sieve. The pureed berries are boiled for 5 minutes, then the remaining berries and sugar according to the recipe are added to them and boiled until tender.​

Yuran6

Jam can be made from red currants. It must first be washed, sorted out of leaves and twigs, let it boil, cook a little, and rub through a colander. Add sugar to the resulting juice and pulp, and close it in jars, boiling.​

bolshoyvopros.ru

Jam - Russian Recipes

​Jam recipe from black currant:​​It is possible, just like from fresh berries.​ Blackcurrant jam (method 3)

​Third method: Pour the currants into a cooking bowl and lightly crush them. Add water and 800 g sugar. Bring the mixture to a boil over low heat. Cook for 15 minutes. Leave in a cool place for 8-10 hours. Then add the rest of the sugar and cook until done.​

​1 kg of black currant berries;​ ​Remove the berries from the heat and place in a cool place for about 10 hours.​​blackcurrant - 1 kilogram.​

​From fruits and berries that ripen at the same time, you can prepare a beautiful and delicious compote assorted, i.e. canned fruits and...More...​

​Recipe:​

​Raspberries contain little pectin, so they gel poorly. Best Jam it turns out if you add apples or blackcurrant puree (mashed blackcurrants) to raspberries. The apples are cored, cut into small cubes and boiled together with raspberries.​ ​Recipe:​​700 gr. black currants (rinse them and discard all leaves, etc.) pour into a basin or pan (which is suitable for heating), pour 300 ml. water and cook until boiling for 15 minutes. Mix the berries a little.​

​Jam is made from two components - berries and sugar. And a third component is added to the jam - various jelly-forming substances. For example, pectin. The result is a thick jelly-like mass.​

1 kg of black currants, 200 g of sugar. Fourth method Steam the currants in a saucepan with a lid and rub through a sieve. Prepare sugar syrup from 0.5 liters of water and 500 g of sugar. Pour blackcurrant puree into it and cook for 15-20 minutes. Then add the remaining sugar and cook until tender.​ ​1 kg of sugar;​

​Put the cooled mass back on medium heat, stir and add another 1 kilogram of sugar.​​First, select the berries that will be used to make jam. At this stage, you need to pay attention to the degree of ripeness​ ​Recipe: BLACKCURRANT JAM. In recent years, interest in blackcurrant jam has decreased significantly. And well cooked...​

​GOOSEBERRY JAM.​ ​Recipe:​​STRAWBERRY JAM.​

​Continue to cook the berries, but reduce the heat, gradually add 900 grams. sugar and stir constantly. Squeeze the juice of half a lemon.​

» Making jam

​But I don’t make jam from frozen currants - when necessary, I take it out a little and grind it in a blender with sugar - and eat it like that, or for fruit drinks, jelly. And vitamins, in my opinion, are better preserved this way than boiled

» Assorted compote

​Pour the berries into a cooking bowl, mash, cover with sugar and boil under the lid for 20-25 minutes. Pack hot. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes.​

Blackcurrant jam for the winter is one of our family’s favorite desserts, because it’s so nice to open another jar of jam early on a Saturday morning, serving it with freshly baked pancakes or pancakes, especially when you don’t need to rush anywhere and you can thoroughly enjoy the taste of this aromatic berries. That is why during the blackcurrant harvesting season I fill any containers with it as much as possible, but I prefer to preserve jams in 200-gram jars. baby food. No, not at all because I don’t have cans, but because my family are also “cool noses”! They open the jar, try it once and don’t want it anymore, and the remaining half of the preparation has to be incorporated into pies or, in the worst case, disposed of. And a 200 g jar is just enough for three of us “for one sitting” - about 7-8 pancakes.

However, it’s your choice - preserve blackcurrant jam for the winter in any container, the main thing is that it tastes good to you!

So, let's prepare the blackcurrants, sugar and start cooking!

Wash the berries in water, removing long cuttings, if any. Then pour the entire mass of currants into a saucepan, cauldron or pan with a non-stick bottom.

Add granulated sugar. This year there was a lot of rain in June, so the berries taste sour and watery. That is why I do not add citric acid or lemon juice. Gently mix all the contents of the saucepan and place it on the stove, heating it to a boil. Sugar must dissolve.

As soon as this happens, grind the hot mass with an immersion blender or pour it into the bowl of a food processor, turning it into a puree. Be careful as the mixture is hot and may splash around. After chopping, heat the jam again for 5 minutes.

Place hot jam into jars that have been steamed or heated in the oven and immediately screw the lids on or seal them using a seaming wrench.

Be sure to check the seal for tightness by turning the jars upside down or on their sides. If you can’t hear the whistling of incoming air, it means that the blackcurrant jam prepared for the winter has turned out great.

Let it cool and then transfer it to the pantry. As it cools, the blackcurrant jam will become thicker due to gelling.

Such preparations are incredibly pleasing to the eye, especially when the pantry is filled to the brim with them!

Have a nice winter!

The difference between jam and preserves is the absence whole berries, as well as the complete connection of the syrup with them. Confiture is a variety of this delicacy, but has a more jelly-like consistency. It is not the fruits themselves that are boiled down in the jam, but the puree from them. These even small differences lead to the fact that the preparation technology is different for each delicacy. Currants are more acidic, so you will need a lot of sugar for cooking. If you want to store ready dessert before winter, be sure to sterilize it by boiling jars of it in a pan of water for about 20 minutes.

Currants contain fruit acids that interact with copper and aluminum, causing finished product may even be hazardous to health. For this reason, take stainless steel or at least enameled cookware. The only disadvantage of the latter is the burning of the product. To make blackcurrant jam, you will need a freshly harvested crop, which must be cleared of branches, leaves and bad fruits. Unlike strawberries and raspberries, in these recipes you can wash the berries under running water, because whole specimens are not needed for jam.

How to make currant jam according to the classic recipe

Among the many recipes currant jam There is the classic one, which is old and tried and true. The ingredients you will need are the following:

• currants – 1 kg;
• water – 0.5 tbsp.;
• granulated sugar – 1.2 kg.

To prepare classic jam from currants, you need to follow the instructions described below:

1. Place the berries in a deep saucepan, fill them with water and keep on the fire for 5 minutes until softened. The fruits give juice, so the mass turns out to be liquid.
2. Using a wooden spoon or pestle, mash the washed currants until they release their juice.
3. Pour 0.5 cups of water into an enamel or aluminum container and add the berries there.
4. Cook the mixture over medium heat, stirring with a wooden spatula to prevent it from burning.
5. In 10 minutes. Start adding sugar in small portions. Continue stirring with a spatula.
6. When all the sugar has been poured out, bring the mixture to a boil.
7. Reduce the heat to low and keep the treat on the stove for another half hour. Check readiness by dropping a couple of drops on a saucer. They should not spread. Or try rubbing a little jam between your fingers - the finished product will not leave a residue or stick.
8. Sterilize jars over steam bath or use the oven for this. Boil the lids in water for about 10 minutes. Dry everything.
9. Distribute the blackcurrant jam among the containers and roll up the lids.
10. Cover the upside-down jars with a blanket or blanket.

How to make seedless jam

To make seedless blackcurrant jam, you will have to tinker a little longer. But you will get a perfectly transparent delicacy with a pleasant color and taste. The ingredients needed are still the same:

• berries – 1 kg;
• granulated sugar – 0.7 kg.

The proportions of the sweet ingredient can be varied depending on the sweetness of the berries and your personal preferences. To make blackcurrant jam, follow these steps:

1. Process the harvest again - remove debris, petals and tails, rinse thoroughly.
2. Use a meat grinder or blender to process the fruits into a puree.
3. Take a strainer and grind the resulting liquid mass through it. This is necessary to remove the seeds.
4. Connect berry puree with sugar, cook over low heat for about 7 minutes. Leave to stand overnight.
5. In the morning, cook for 10 minutes, and then 15 minutes, but in the evening.
6. Place in sterilized jars and seal with lids.

How to make jam in a slow cooker

Today, a multicooker has become a good assistant for any housewife. It can be used not only for main dishes or baking. It is easy to make preparations in it, for example, blackcurrant jam for the winter. You will need to take about 1 kg. Other ingredients are:

• lemon acid- at the tip of the knife;
• sugar – 1.3 kg;
• pectin – 20 grams;
• water – 0.1 l.

First, prepare the harvested crop by clearing its branches, petals and other debris. Only then proceed with the recipe steps:

1. Place the berries at the bottom of a separate pan, add a third of the specified volume of sugar, and grind everything with a blender. If you want to get rid of the seeds, additionally grind the puree through a sieve.
2. Send the liquid mass to the bottom of the multi-cooker bowl, add pectin, cook for 5 minutes, setting the “Soup” or “Stew” mode.
3. Pour in the remaining amount of sugar and stir. Continue cooking for about 20 minutes.
4. Roll the finished treat into sterilized jars.

Some multicookers have “Multicook” and “Jam” modes. They are also used to make jam. You need to darken it first berry mass 20 minutes using “Multipovar”, then grind through a sieve and cook for 20 minutes. already in “Jam” mode. The availability of such functions should be clarified in the instructions for the device. In any case, you can always prepare blackcurrant jam in a slow cooker using the “Soup” or “Stew” mode.

Gooseberry and blackcurrant jam

Recipes with black currants don’t end there. In addition to this berry, others are also used. An interesting addition to it would be gooseberries. Then the list of ingredients includes the following items:

• currants – 1 kg;
• gooseberries – 0.5 kg;
• sugar – 1 kg.

Sort out the collected fruits from debris, tear off the stems and rinse. Then start cooking:

1. Skip berry ingredients through a meat grinder or process with a blender.
2. Add sugar to the resulting mass and put on fire.
3. After the first boil, cook for about 10 minutes.
4. Cool, boil the mixture again, but keep it on the fire for 15 minutes.
5. Place the finished treat into sterilized jars and seal with lids.

Video: how to make currant jam

Blackcurrant confiture is very sweet, tasty and aromatic. To prepare it, you don’t need any special skills - even a novice housewife can handle this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with toast and a cup of hot tea. If you have a lot of currants, you can prepare them for future use. Jars of currant jam They will be perfectly stored not only in the cellar, but also in the apartment pantry.

To prepare blackcurrant confiture for the winter, prepare everything necessary ingredients. You don’t need to add ginger and cinnamon; without them, the confiture will not lose its taste qualities. It's a matter of taste, I just love this combination!

Rinse the currants under running water (it’s convenient to do this in a colander - the water drains right away) and sort out any unripe berries and debris. Add half the sugar and put on low heat.

Stirring the mixture constantly, wait until the sugar is completely dissolved. You won't have to wait long for this, there is enough moisture there. Continuing to stir occasionally, cook for 20 minutes.

Remove the saucepan from the heat and puree the berries using a blender.

Grind the entire mass through a fine strainer. Throw away the cake.

Return the ground mixture to the saucepan, add the second part of the sugar and cinnamon. Grate the ginger and wrap it in a two-layer gauze, tie it and put it in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.

You can check the readiness of the confiture with a drop: you need to moisten a spoon in a saucepan and drop it on a plate; if the drop does not spread, the confiture is ready. And the gauze needs to be thrown away, it has already given up all its aromas.

Fragrant, thick, sweet confiture black currant is ready.

Bon appetit. Cook with love.

Think about cold ones winter evenings- prepare a jar of summer!

Every housewife tries to make as much as possible out of it. Blackcurrant jam turns out delicious, I also have my own recipe for the winter, not even one, because I grow this berry in large quantities and I try to prepare a variety of desserts.

There are many more options for currant jam homemade baked goods. Even the famous “Kiss of the Negro” cannot do without it. I'm not even talking about cheesecakes, pies, pies, bagels, you can list a lot.

With this jam you can just drink tea and get a boost of vitamins, vitamin C, by the way, there is more in black currants than in lemons themselves. It works out very well, just have time to write down the recipes.

How to make blackcurrant jam

Currant berries are not as sweet as raspberries or strawberries, so they require more sugar; they also release juice more heavily, so they require more time to extract the juice.

Currants also contain large amounts of fruit acids. They are undoubtedly useful for us, but unsuitable saucepans oxidize quickly. Copper and aluminum quickly interact with acids and the resulting product is not at all healthy, quite the opposite. Therefore, choose stainless steel saucepans, or, as a last resort, enamel ones, just remember that everything in them burns quickly.

To make jam, we will need freshly picked currants, we need to sort them out, remove twigs, leaves, timid or bad berries, and tear off the tails. Only after this, rinse well. Unlike raspberries and strawberries, which are delicate berries, currants can be washed under running water without fear of crushing them. In addition, the integrity of the berries in the jam will still be compromised.

Blackcurrant jam recipes

Like other berries, currants black jam can be prepared in the simplest and most in the usual way, and in a slow cooker, and in a bread maker. In addition, the berry is perfectly complemented by other, garden and forest fruits, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother cooked such jam in a large basin on the stove.

For him we will take:

• A kilo of black currants
• One and a half kilos of sugar

How to make blackcurrant jam:

I never put a lot of sugar in currants; I like it when the sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berries in a blender and mix them with sugar. I set the temperature to medium to quickly bring to a boil. Then I lower the temperature to a minimum and skim off the foam. Slowly gurgle the berries on the stove for 10 minutes, then let them cool overnight.

I repeat this process a couple more times, adding a slow boil time of five minutes. In fact, it doesn’t take long to cook this jam. After the last cooking, it is ready and hot, put into jars.

Currant jam with pectin, recipe for the winter

Many people are wary of thickeners, and for good reason. Indeed, thanks to pectin, starch, gelatin or gelatin, the time heat treatment, which means almost all vitamins are preserved.

What you need for jam:

• One and a half kilos of berries
• Kilo of sugar
• Pectin packet (20 grams)

How to make currant jam with pectin:

We prepare the berries, sort them, wash them and let them drain. excess water. Then pour a third of the sugar into it, using an immersion blender, grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, reduce the heat, skim off the foam, pour in the pectin and remaining sugar. Cook for twenty minutes at low temperature, then place the jam while hot in sterile, dry jars.

Blackcurrant jam, seedless recipe

Here you will have to tinker a little, just a little, but the result will be a very beautiful, transparent jam.

For it you need to take:

• A kilo of currants
• 0.7 kilo sugar

How to make this jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry and your tastes. You can take more.

I grind the already prepared, washed berries with a blender or pass them through a meat grinder. It turns out liquid aromatic puree, this is what we need to rub through a sieve so that all the seeds and remnants of the skin remain there.

Mix the finished mass with sugar and cook at low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and let the jam cool overnight. In the morning I heat it up again and cook for 10 minutes. And again I leave it until the evening. The third time I cook it for 15 minutes and put it in jars. It cools in jars, but in open ones, only then I roll it up.

Blackcurrant jam in a slow cooker

Making currant jam in a slow cooker is easier than the usual way, because you don’t have to stand and watch so that, God forbid, it doesn’t burn or run away.

We will need:

• Liter jar of currants
• Two and a half glasses of sugar

How to make jam in a slow cooker:

We pass clean and selected berries through a meat grinder or grind them with a blender. Some people prefer to simmer and only then rub through a sieve, but I think this is a long process and using kitchen assistants is much more convenient and faster.

I also rub the resulting puree through a sieve with a wooden spatula so that my jam turns out transparent, without seeds.

Then I pour it into a multicooker bowl and add sugar. I set it to stewing mode and close the lid. The jam will be ready in 20 minutes, because currants have a lot of their own natural thickeners, pectin. Next ready hot product I put them in small jars and close them.

Blackcurrant and raspberry jam, recipe for the winter

Everyone will like this jam. In addition, it is very useful; it is an excellent help during colds. My children love to make this jam and drink it like compote.

For it you will need:

• One and a half kilos of currants
• Kilo of raspberries
• One and a half kilos of sugar

How we will cook:

All the berries need to be sorted and washed, and the water should be allowed to drain well. We immediately pour both currants and raspberries into the container where the jam will be cooked and add half the sugar. Leave for five hours in a cool place so that the berries give juice and the sugar begins to melt.

After some time, grind the berries into puree, add the second half of the sugar and set to cook. Cook in one serving until thickened, this is about 35-40 minutes, do not forget that you need to remove the foam. Pour the prepared jam into jars and close.

Blackcurrant jam with gooseberries

All housewives often like to make this kind of jam. The sour currants are offset by the sweet taste of gooseberries and the result is very tasty.

We will take:

• A kilo of currants
• Half a kilo of gooseberries
• Kilo of sugar

How to cook:

We sort the berries and tear off the stems. Grind everything with a blender or scroll through a meat grinder. Mix the resulting mass with sugar and set to cook. The first time after it boils, cook for 10 minutes. Then it cools down to room temperature. The second time it is cooked for 15 minutes and immediately put into jars.

Blackcurrant jam, video recipe