Currant jam. Delicate currant jam "five minutes" Delicious thick blackcurrant jam

Blackcurrant was created to make jam for the winter in 5 minutes. Five minutes is cooked quickly, the dessert is quite thick. If necessary, according to the recipe, you can make jelly without the usual passage of currants through a meat grinder, since the berry contains a large amount of natural thickener - pectin. Jam is made from fresh and frozen berries - all the proposed recipes are suitable for this.

I especially recommend making several jars of thick, jelly-like jam. In winter, thank yourself for your foresight by spreading it on a tea bun. A thick dessert you can use in baking, add to ice cream, make a delicious cocktail.

Blackcurrant - five-minute jam in glasses

Cooking for five minutes, counting the number of berries in glasses is much more convenient - you don’t have to use scales, which not everyone has on the farm. Recipes for 7 and 11 glasses are popular, and I will offer them. First, I give a seven-cup glass known to many housewives.

You will need:

• Berries - 7 cups (about a kilogram).
• Water - 250 ml.
• Sugar - 6 cups (1.2 kg.).

Yield - 4 cans per 0.5 liters.

How to cook a five-minute for the winter:

First of all, wash the berry, remove from the branches, remove the leaves.

Pour 3 cups (600 g of sand) from the total amount of sugar.

Put in a cooking container, I have a saucepan. Boil the syrup by pouring it into the water and bringing to a boil. stir until the sugar dissolves completely.

Drop the berries. At low power, wait until it boils. Stir gently, without crushing the currants - it is advisable to leave the berries whole.

Boil no more than five minutes.

Remove from the burner, add the rest of the sugar.

Stir vigorously until the sweetener is completely dissolved.

Take sterile jars (a prerequisite for long-term storage of the workpiece for the winter), lay out the dessert and roll it up with sterilized iron lids.

Thick jam five minutes - 11 glasses

By cooking according to this recipe, you will get an amazing gelled jam. The jelly-like consistency will allow you to use the dessert in baking pies and burgers, for sandwiches for breakfast.

Take:

• Blackcurrant - 11 glasses.
• Sugar - 11 cups.
• Water - 2.5 cups.

Step by step preparation:

1. Pour currant berries prepared for cooking into a basin. Slowly, over low heat, bring to a boil.
2. Boil for exactly three minutes. Pour in the sugar.
3. Stir well so that the sugar has time to dissolve.
4. Let the blackcurrant mass boil violently.
5. Turn off the fire, immediately pour and roll up under an iron lid, then the jam will be stored without problems all winter.

In the piggy bank of currant recipes:

Blackcurrant five-minute recipe without water

A quick recipe that doesn't require much effort.

• Currant - 1 kg.
• Sugar - 500 gr.

How to weld:

1. Sort and rinse black berries. Be sure to dry to remove excess moisture.
2. Cover with sand and hold for a couple of hours. You can skip this moment, but then start cooking on the smallest fire, slowly warming up the berry so that it gives out juice. Let the berry brew - you can cook faster.
3. Cook boiled jam for 5 minutes. Pour hot into jars and seal.

Jelly - five-minute blackcurrant

The berry is famous for its high content of a natural thickener - pectin. You can prepare jelly-like jam in the same 5 minutes without losing nutrients, excellent taste and qualities, for long-term storage.

You will need:

• Currant - 1 kg.
• Water - 1.5 cups.
• Sugar - 1.5 kg.

How to weld:

1. Dry the clean berries, freed from the branches, by spreading them on a napkin.
2. Place in a saucepan, add water and sugar.
3. Start warming up the mass. Soon the currants will begin to burst and let the juice out.
4. Remove from the burner, let cool slightly and work with a blender, grinding the mass. If you have to pass through a meat grinder, then cool the workpiece completely. Or chop currants immediately, before cooking.
5. Return the jam to the stove, slowly bring to a boil and cook for five minutes. Divide into jars and seal.

Video recipe for cooking a five-minute blackcurrant. Enjoy your winter evenings with a cup of tea with a fragrant dessert.

Blackcurrant is a berry, the benefits of which have been known since ancient times. These berries are just a "vitamin bomb" for the body, because. black currant contains a huge amount of vitamin C, B1, PP, as well as a large number of useful microelements and minerals.

Surprisingly, by eating 2 tablespoons of blackcurrant in any form, a person will provide himself with a daily norm of useful substances of the main series.

Due to the fact that the berries do not contain enzymes that contribute to the destruction of ascorbic acid during long-term storage, blackcurrant can be safely harvested for the winter. It will be just as useful as fresh.

All kinds of compotes, jellies, jams are cooked from blackcurrant, it is frozen, but the most common way of harvesting is jam.

Amazing properties of black currant

Blackcurrant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure a cold in a natural way, and not to buy expensive and not always useful drugs.

Currant not only treats colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.

Surprisingly, blackcurrant is able to increase the effectiveness of antiviral drugs and antibiotics tenfold.

The right choice of berries and their preparation

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red, but much healthier.

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotica, Dubrovskaya, Dobrynya, Izyumnaya and others. It is faster to process a large berry (sort out, wash), so the preparatory process will take much less time.

You should also take into account the thickness of the peel of the berry. For jams and compotes, varieties with thin skins are more suitable, but for freezing, on the contrary, with thick ones.

For jam, a well-ripened currant is taken, it must be carefully cut off from the brushes, removing spoiled and rumpled berries, and put in a colander. Rinse well under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

Grated currants with sugar - perfect jam for the winter

Ingredients

• berries - 1 kg;
• sugar - 1.7 kg.

Cooking

1. Prepare large currant berries as described above. Spread them on a towel and dry thoroughly for several hours.
2. Then pour the currants into a bowl in two handfuls and knead each serving with a pusher.
3. Transfer the berry mass to a clean saucepan, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
4. Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring occasionally throughout the day.
5. When all the sugar has dissolved, the jam should be distributed in dry jars and covered with lids. Such jam should be stored on the shelf of the refrigerator.

Blackcurrant jam

Jam according to this recipe looks more like jam, because. it turns out thick, tasty and very fragrant.

Ingredients

• Blackcurrant - 14 glasses;
• Sugar - 18 glasses;
• water - 3 cups.

Cooking

1. To prepare such a jam, you first need to boil the syrup. In a saucepan, mix water and half the norm of sugar, cook the syrup until transparent.
2. Pour the prepared currants directly into the boiling syrup, boil and boil for five minutes. Turn off the fire and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
3. Pour hot blackcurrant jam into sterile jars, close with sterile nylon lids and store in the cold.

Video recipe for blackcurrant jam.

Double benefit in one jar - jam with honey

This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.

Ingredients

• Black currant berries (frozen or fresh) - 0.5 kg;
• Sugar - 1 cup;
• Honey - 2 teaspoons;
• Drinking water - 1 glass.

Cooking

1. Sort currant berries and wash. Now you need to cook the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
2. As soon as the sugar is completely dissolved, put honey and slowly bring to a boil, remembering to stir.
3. After that, add the prepared currants and cook for 10 minutes, removing the foam. Set the jam aside and let cool.
4. Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then send to a dark and cool storage room.

Blackcurrant and banana blank option

This recipe for blackcurrant jam is quite unusual and very tasty.

For cooking, the following products are needed:

• currant - 0.5 kg;
• granulated sugar - 0.5 kg;
• ripe bananas - 0.5 kg.

Cooking

1. We send the berries and sugar to the blender bowl and beat until the sugar is completely dissolved. Peel and cut bananas into cubes, put them in a blender and beat until smooth.
2. The resulting mass is laid out in sterile jars, closed and stored in the refrigerator.

This fragrant jam has a mousse texture, it is perfectly spread on bread and does not spread. Bon appetit!

Currant-apple jam

Blackcurrant jam itself is very tasty, but if you combine it with apples, the result will exceed all your expectations.

For this recipe you will need:

• Lemon - 1 quarter;
• Sugar - 0.4 kg;
• Apples - 0.3 kg;
• Blackcurrant - 0.3 kg.

Cooking

1. We sort out the currants, wash them and put them in the bowl of a food processor or blender, pour sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
2. My apples, take out the core and cut into slices. Squeeze the juice from a quarter of a lemon and mix with a little water. Pour the prepared apples with this water so that they do not darken.
3. When the currant puree is a little boiled down, pour apples into the pan and cook for a quarter of an hour over low heat.

The finished jam can be poured into sterile jars and stored for the whole winter, or you can eat it right away or serve it with pancakes or pancakes. Bon appetit!

Amazing video recipe

How to store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam is prepared in a quick way or simply rubbed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even at room conditions. But it is better not to take risks and put such conservation in the cellar or basement. Make jam and enjoy your meal!

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it can not only increase immunity, but also regulate the functioning of the intestines, and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach, help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts, while strengthening the protective properties of the body.

OUR RECIPES:

Jam "Pyatiminutka" from blackcurrant

Preparing currant jam is quite simple, the most important thing is to carefully collect small berries, then prepare them. You can do it in a simpler way, buy it on the market, in the summer season, its choice is very large.

You will need:

• sugar, 1.5 kilograms;
• drinking water, 200 ml.

Cooking

1. First you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
2. Rinse the currants, you can do it in a sieve, under water. Spread on a cloth or paper towels to drain the water.
3. At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or pan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
4. Wash prepared jars with lids with soda and sterilize.
5. Add the berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the "Five Minute" boils strongly. In such a short time, currant jam will acquire a beautiful color, and the berries will remain intact.
6. Pour hot jam into jars, close or roll up the lids.
7. Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.

You will need:

• granulated sugar, 1 kilogram;
• black currant, 1 kg.

Cooking

1. Sort the berries, rinse and put on paper towels to dry the water.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will stand out.
3. Pre-prepare lids and jars, wash and sterilize in the oven or over steam, if there are few of them, you can use the microwave.
4. Put the berry mass on the stove, turn on medium power, cook until boiling. You can mix with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
5. Boil until the crystals are completely dissolved, turn off the stove and let cool to a warm state.
6. Boil the jam again and let it cool down.
7. For the third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
8. Turning the jars upside down in them, put them on a bedspread and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you harvest more berries in a season at the same time.

You will need:

• raspberries, 1 kilogram;
• sugar, 1.5 kilograms;
• blackcurrant, 500 grams.

Cooking

• Pour pre-sorted raspberries into an enameled or plastic basin, cover with sugar and leave for about 6 hours to extract juice.
• Prepare currants: separate the leaves and wash the berries. Sprinkle onto a paper towel to absorb all the water.
• Transfer the raspberries with sugar to a large saucepan with a thick bottom, put on the stove, turned on at medium power.
• Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

• Wash jars and lids for jam with soda, sterilize.
• Repeat the previous point again.
• Add currants to the cooled raspberries, boil, cook for 10 minutes.
• Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
• Wrap upside down in a blanket and let cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to cook thick blackcurrant jam

You can prepare jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to achieve the density of currant jam

• Makes the consistency of jam more dense, a little more sugar;
• Currant is distinguished by the ability to give the finished product density. You can cook the berries longer, but watch the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
• If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, the moisture during boiling will evaporate faster.

Blackcurrant jam for the winter - recipe

From black currants, a thick jam is obtained, which consists only of sugar and berries. It holds its shape well, can be used to make sweet pastries or put on a piece of fresh loaf.

You will need:

• blackcurrant, 1 kilogram;
• granulated sugar, 1.5 kilograms.

Cooking

1. Sort the berries, remove small twigs or leaves, rinse well.
2. Pour onto a cloth or paper towel folded in several layers so that all the water is glassed.
3. Combine sugar and currants in a suitable container, grind with a submersible blender or mash with a fork.
4. Put the jars and lids to be sterilized in the oven or in any convenient way.
5. Pour the mixture into a saucepan, bring to a boil on medium heat. Be sure to remove the appeared sweet foam.
6. Boil the jam for 10 minutes, during which time it will begin to thicken.
7. Transfer hot jam into sterile jars, tightly twist or roll up the lids.
8. Put on the bedspread upside down, wrap up. Keep covered until completely cool.

Currant jam without cooking - raw

Blackcurrant is suitable for harvesting for the winter, not only in the form of jam. These berries mashed with sugar are very tasty. This option will reduce the time for preparing vitamins for the future, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.

You will need:

• currant, 1 kilogram.
• sugar, 1 kilogram,
• blender (if available).

It should be said right away that the use of a blender is not mandatory, but in this way the cooking time is reduced, you can grind the berries with a mashed potatoes or a fork.

Cooking

• Place the pre-sorted and washed currants in a deep container, cover with sugar.
• Grind in any convenient way, leave for 20 minutes, until the crystals dissolve.

• If it is supposed to freeze “raw jam”, then pour it into plastic containers and put it in the freezer.
• You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be dry so that the currant does not "ferment".
• Pour the berries grated with sugar into prepared containers, close the lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and a subtle taste.

You will need:

• granulated sugar, 1.2 kilograms;
• sprigs of mint, medium bunch.

Cooking

1. Rinse berries and mint under water; for convenience, you can put it in a sieve.
2. Transfer the currants to the pan, add sugar. Let the juice stand out, it will take 20 minutes.
3. During this time, wash the jars with soda and sterilize.
4. Put the pan with sugar and currants on the stove, turned on at medium power.
5. Stirring occasionally, wait for the jam to boil.
6. Chop the mint leaves and add to the berries.
7. Boil for 10 minutes, transfer to sterile jars, close tightly with lids.
8. Place on a blanket upside down and wrap, cool completely.

The jam is very tasty, unusual, spicy. You will love this jam.

Blackcurrant jam without pits and skins

This recipe is more time consuming compared to the previous options, but for the sake of the result you can work hard. Currant separated from seeds and skins is a truly royal dessert.

You will need:

• black currant, 1 kilogram;
• sugar, 1 kilogram.

Cooking

1. Sort the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
2. Lay out on several layers of paper towels to dry.
3. Using a meat grinder or blender, grind the currants into a puree, then pass it through a sieve. Thus, the bones and skins will not fall into the jam.
4. In an enameled or non-stick pan, send the grated currants.
5. At medium power, stir, bring to a boil, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
7. Pour currant jam into pre-sterilized jars, tighten the lids.
8. Wrap in a blanket, bottom up, leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is prepared no more difficult than from one type of berry.

You will need:

• red currant, 400 grams;
• blackcurrant, 600 grams;
• sugar, 1.7 kilograms.

Cooking

1. Sort and rinse the berries, for convenience, you can do this through a colander.
2. Transfer to a heavy bottomed saucepan and sprinkle with sugar.
3. Leave to form juice for 30 minutes.
4. After this time, put on the stove, turned on at medium power, bring to a boil, remove the foam that appears.
5. Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special sterilization nozzle).
6. Boil the jam for five minutes.
7. Hot, pour it into sterile jars, tighten the lids.
8. Turn all jars upside down, wrap in a blanket, cool completely.

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.

And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.

This delicacy is made simply and quickly. The syrup turns out to be liquidish, but after cooling it becomes thicker.

Ingredients

• 1–1.3 kg of sugar;
• 200–250 ml of water;
• 1 kg of black, red or white currants.

Cooking

Pour sugar into a saucepan and cover with water. Place over medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.

Then put the berries in the pan. Bring the jam to a boil again, stirring occasionally, and cook for 5 minutes.

Unlike the first, this jam is prepared without adding water. It turns out thicker and more uniform.

Ingredients

• 1 kg of black, red or white currant;
• 1-1.3 kg of sugar.

Cooking

Put the berries in a saucepan, sprinkle with sugar and mix. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, stirring constantly, for another 5 minutes. During cooking, remove the foam from the jam.

Dessert from these berries has a bright rich aroma and amazing taste.

Ingredients

• 500 g of black or red currant;
• 500–800 g of sugar;
• 500 g raspberries.

Cooking

Put the currants in a saucepan, lightly crush with a crush and sprinkle with sugar. Stir and leave for 1-2 hours for the berries to release their juice.

Place the saucepan over low heat and, stirring, bring to a boil. Raise the heat slightly and simmer for 10 minutes. Then add the raspberries, stir and cook for another 5-10 minutes.

You can boil the jam longer if you want it to be thicker.

Delicacy with a pleasant sweet and sour taste. You can add a little more sugar if you like.

Ingredients

• 300 g gooseberries;
• 700 g of black or red currant;
• 200 ml of water;
• 1 kg of sugar.

Cooking

Remove stems from gooseberries. Put all the berries in a saucepan and cover with water. Simmer over moderate heat, stirring occasionally, for about 20-30 minutes. Add sugar and stir until it dissolves.

Bring the jam to a boil and cook for about 10 more minutes. You can increase the cooking time to half an hour, then the jam will turn out to be thicker.

This fragrant jam combines currant puree and almost whole cherries.

Ingredients

• 500 g cherries;
• 1 kg of sugar;
• 500 g black, red or white currants;

Cooking

Citrus notes perfectly set off the taste of currant.

Ingredients

• 2 oranges;
• 1 kg of black or red currant;
• 1 kg of sugar.

Cooking

Peel the oranges from the peel and white layer. Cut fruit slices into small pieces. Grind currants in a blender or twist through a meat grinder.

Transfer the puree to a bowl and sprinkle with sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, boil for another 5-7 minutes.

Finally, blackcurrants have ripened this summer! I found a similar recipe in Povarenka, but still I offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They are about taste. Well, it’s up to the hostesses to decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too sharp, not too cloying, which has been tested on all my dear and beloved ones. There are only enough supplies for the season!

Ingredients for "The most delicate currant jam "Five minutes"":

Nutritional and energy value:

Recipe "The most delicate currant jam "Five minutes"":

So! indicated 30 minutes very conditionally, because the cooking process itself is very short, but the preparation of jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure the required portion into a separate bowl - 7 cups of berries and leave it to dry slightly. While the berry dries up, prepare the jars.

According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and before loading the jam, put it in the microwave for a minute, who does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan with water on the fire to be sterilized.

When the preliminary preparation is completed, we can proceed directly to the process.

I choose a 5-liter saucepan with a heavy bottom for such a quantity of ingredients, so that when the berries boil rapidly, our delicious delicacy does not run away from us onto the stove. I prefer stainless steel cooking utensils. And sterility is higher, and does not burn.

I put the pot on high heat. I add 3/4 cup of water. I want to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, we do all measurements with the SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.

When the water boils, gradually (!!! this is important !!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will then gel when it cools down. In this place lies the first secret of a successful jam.

When all the sugar is dissolved, pour in the berry measured in advance with 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will soon begin to caramelize with you, but we don’t need it at all! So!

The whole berry was poured into the actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We don’t leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.

And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and prevent the jam from overflowing. To do this, sometimes you have to lift the saucepan over the fire and shake it slightly so that the foam gathers towards the center, so it is easier to collect it. Do not worry if you do not collect all the foam, this is a manifestation of the boiling of sugar, so when cooling, the tatters will not be in jars. But patience must be shown.

As soon as your jam boils for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here is one more of the secrets - experienced hostesses know this, but I am now turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle "Cold in cold, hot in hot." And another good tip, I have been using it for a long time. The roof, when I fish it out of boiling water, slightly shake it off the water and pour about 1 tbsp. spoons of vodka or something similar in strength, rinse and pour back into the glass to the next cap. And only then I twist the jar filled with hot jam to the very brim. With this approach, your bins will never go bad. And then you can store them simply in a kitchen cabinet or pantry.

I put the jars under a towel until completely cool. There is no beauty photo, because I cooked two portions today, quickly poured it into jars and went to work. And what happened, I present to your judgment. Time spent from the beginning of the preparation of jars to the cleaning of the stove - 1 hour 30 minutes.

I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not sugary syrup. Despite the fact that often blueberries turn out to be watery, but here the result simply pleased me. And what, of course, is important for all housewives, the berry is practically "alive", saving most of its vitamins for our loved ones !!! And the color is a deep ruby! From the bottom of my heart I wish everyone the joy of culinary creativity!