Jam from a currant "Pyatiminutka" - recipe

Storing vitamins from the summer, many frost pieces of fruit, berries and vitamin blends, but if there is not a large freezer, you will still have to cook the jam. We will tell you how to cook a jam from a currant "Pyatiminutka" - a real storehouse of vitamin C (in currant jam it is much more than in advertised citrus fruits - about 5 times).

Currant jam

To cook the jam from the currant "Pyatiminutka", use this recipe, calculating the amount of sugar, based on the number of berries.

Ingredients:

Preparation

Naturally, before preserving berries for a long time, they must be carefully sorted, washed well (can be done under warm water) and allow moisture to drain. Currant is no exception. Mine and dry the berries, pouring them onto a paper towel. Next, we make the fill. To this end, pour sugar into the boiling water, making sure that there is no debris or villi in the syrup, which are sometimes found in sugar. Cook the pour until smooth and easy to thicken. We put the berries in our fill, cook them with a weak boil for 5 minutes (that's why the jam is called "Pyatiminutka") and remove it from the fire. If we want to keep the maximum of useful substances, use a sieve to get rid of skins and pits, add citric acid or lemon juice, wait for the boiling and transfer to clean, sterilized jars. We roll it up and let them cool under a warm cloak. If the berries are not wiped, then we wait for the complete cooling of the jam, after that it should be cooked for another 5 minutes according to the same scheme. Cool, add acid or lemon juice, boil for the third time and only then roll. This is done because the skins of berries are cooked longer, so whole berries need longer processing.

Other goodies

Red currant - an excellent raw material, from it jam-five-minute turns out more tenderly than blackcurrant, and vitamins in it no less.

Ingredients:

Preparation

This jam from the currant "Pyatiminutka" turns out to be similar to jelly or confiture. It is tasty and very useful. We sort through the currant, rinse well, cover half of the sugar and leave it for a couple of hours to extract the juice from the berries. Half of the water is boiled and cooked syrup, adding sugar and stirring until it dissolves completely. Berries pour boiling syrup and cook for 5 minutes on the lowest heat, not forgetting to remove the foam. Cool the jam and repeat the procedure. Gelatin soak in warm water and, when it dissolves, slightly warm up and stir until dissolved. We filter necessarily. In the boiling jam, add the solution and warm up almost to a boil, but do not let it boil. Quickly lay out on clean, well-sterilized jars and roll them up. Jam made of white currant "Pyatiminutka" is cooked absolutely the same way.

This jam from the currant can be rolled for the winter, "Five-Minute" is perfectly stored in a cool place, and you can eat immediately, using as a jam for breakfast.

Options

Red or black currant is not the only berry, from which the jam "Pyatiminutka" is cooked. Very delicious is obtained from a hybrid version, which is called yoshta (a cross between currant and gooseberry).

Ingredients:

Preparation

Since the berries are quite large and the skin of them is dense, it is possible to prick each berry with a needle or after 2 boilings to wipe through a sieve. Preparing the jam is easy. Cook the syrup, we lower the berries in it, boil it for 5 minutes, cool it, repeat it twice more. As you can see, boil a jam from a currant - a quick "Five-Minute" simply regardless of the variety.