Tasty plus useful - currant jam

Currant is one of the most useful berries,growing on the Russian expanse, as they contain a high content of vitamins C and P. In addition, it has the ability to saturate the human body with a variety of useful substances (such as, for example, pectins).

Therefore, every landlady must know howpreparing a jam of currants, recipes of which there are innumerable, with a variety of ingredients and additives. Traditionally, currant jam is made from red, or from black fruits, but in the market there is an opportunity to buy more golden and white varieties. They have a small flaw - an inexpressive color, so it is better to combine them with other varieties. At the output, we get the ideal for the color and useful properties of currant jam. Consider, for example, two simple recipes.

Jam made of red currant

You need one kilogram of sugar, one kilogram of red currant, for flavor you can add vanillin.

Before you make a currant jam"Five-minute" (very quick cooking), you need to carefully prepare the berry. It should be sorted out, and remove the stems. Then wash the currant well, and wait until the water drains. Then the red currant is covered with sugar, and they stand for some time - in order for it to start the juice. If you want the process to move faster, put the berry on the stove on a weak fire.

When currants let the juice, you need on low heatbring it to a boil. The currant jam is cooked very quickly - enough 5-7 minutes until the sugar dissolves completely. Jam constantly need to stir. Red currant berries tend to deform during cooking, in this regard, when the jam is ready, it must be well filtered.

If you want to give more intensivetaste, and keep all its useful properties, the berries need to be wiped through a sieve. Due to its unique properties (high acid content), currant is a fairly good preservative, so you just need to wash the cans and beat them with boiling water - after that, the currant jam can be safely poured. After the end of the process, the banks should be allowed to cool down, and hide them in a cool place. Because of the high content of red currant pectin, jam, after a while will turn into a beautiful and delicious jelly.

Thanks to the wonderful aroma and taste, jam fromred currants everywhere are used as an additive to tea, and also make refreshing drinks from it. In baking all kinds of confectionery, jam will serve as a perfect filling. The currant jam is along with raspberry jam a good anti-inflammatory and antipyretic agent, which in folk medicine is widely used to combat colds.

Jam from white currant

If you want to cook this kind of delicacy,you need to proceed as follows. Berries need to be washed, dried, and covered with sugar, in calculation - one liter of berries per one liter of sugar. Leave for eight hours in a cool place. Sugar, which remained, you need to mix with water and cook the sugar syrup. Then we put in it the berries of white currant and the juice that separated them. Cook on low heat until ready. We spread the ready and hot jam in dry, sterilized, heated jars and finally roll it with sterile lids. Then we need to put the lid down, and wrap it up properly. White currant jam is ready for use!

As you can see, simple recipes, sugar and berriesare taken in the ratio of one to one, but if you are a sweet tooth, then you can simply use more sugar, for example, take one and a half kilograms of sugar for one glass of currant, and your life will turn into a sweet tale!