Short description
Preparation description:
Fragrant jam will become thick when cooling, gelling, which is why silt is loved. With a minimum of cooking, it retains a maximum of vitamins and minerals, which means more benefits. Store jam in a cool place.
Prepare the indicated ingredients. The calculation of ingredients is indicated for a capacity of 500 ml.
Pour the currant berries into a deep container, fill with water and rinse thoroughly, removing the tails.
Pour the currants into a cauldron, pan or ladle with a non-stick bottom. Place it on the stove, turning on moderate heat. Cover the container with a lid so that the berries do not splash the juice around. Simmer for approximately 8-10 minutes.
Pour in the sugar and stir. Simmer for approximately 5 minutes.
Scald the jar and lid with boiling water. Turn off the heat and taste the jam.
Pour the blackcurrant silt into the jar and immediately screw on the lid using the threads or seam wrench. As it cools, the jam will gel and thicken. Keep it in the pantry.
Blackcurrant silt
Preparation description:
Fragrant jam will become thick when cooling, gelling, which is why silt is loved. With a minimum of cooking, it retains a maximum of vitamins and minerals, which means more benefits. Store jam in a cool place.
Prepare the indicated ingredients. The calculation of ingredients is indicated for a capacity of 500 ml.
Pour the currant berries into a deep container, fill with water and rinse thoroughly, removing the tails.
Pour the currants into a cauldron, pan or ladle with a non-stick bottom. Place it on the stove, turning on moderate heat. Cover the container with a lid so that the berries do not splash the juice around. Simmer for approximately 8-10 minutes.
Pour in the sugar and stir. Simmer for approximately 5 minutes.
Scald the jar and lid with boiling water. Turn off the heat and taste the jam.
Pour the blackcurrant silt into the jar and immediately screw on the lid using the threads or seam wrench. As it cools, the jam will gel and thicken. Keep it in the pantry.