Soviet Cooking

Almost forgotten recipes from past time
Rare Soviet cookbook published 1955 in the USSR

Jam blackcurrant

Jam blackcurrant

Jam blackcurrant
1 kg of berries - 1.5 kg of sugar and 200 ml (about a glass) of water.

Berries to sort, remove the stalk and dry remains of the flower. Berries blackcurrant are thick and dense skin, so they are relatively slowly impregnated with syrup and improper cooking become stiff and wrinkled.
To avoid this, berries advance, before cooking jam should be boiled in water for 3 minutes, then cooled in water and the water drained.
Prepared in this manner berries dipped in boiling syrup and boil with continuous boil for 5-8 minutes, removing the foam. In the future, to make cooking at low boil, watching to not burnt jam.

1 comment:

  1. I think I could do a mixed berries jam with this recipe so that it's more special...thanks!


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