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Royal currant jam
Amber-transparent berries, stuffed with pieces of lemon, fully justify the name of the delicacy "Royal currant jam". No matter what it was like in tsarist times, it is a well-known fact that L.I. Brezhnev's wife personally prepared such a treat.
This jam requires a lot of patience. Unripe currants are freed from seeds through a side incision, and a piece of lemon is inserted into the formed cavity. The jam turns out quite thick, with an incredibly pleasant taste and beautiful color.
Preparation time: 17 hours.
Caloric value: 387 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- currants – 640 g;
- sugar – amount to be determined later;
- lemon – about 150 g;
- purified water – 50 ml;
- mint – a few leaves.
Preparation
- Prepare the ingredients. It is better to take slightly unripe or even green currants. The amount of sugar will be determined once the berries are stuffed with pieces of lemon and weighed.
- Cut off the tails from both sides of the sorted and rinsed berries. Make an incision on one side of the currant and remove the pulp with seeds using a pinhead or a hairpin.
- Cut half a lemon into circles, and then divide them into small squares.
- Insert a piece of lemon into each berry.
- Do this with all the preparations, after which they need to be weighed to accurately calculate the amount of sugar – it is added in equal proportion to the fruits. In this example, the weight of the stuffed preparations was 520 grams. Thus, 520 grams of sugar needs to be measured as well. Place the berries in a small pot or basin (it is easier to cook in a small pot because it can be shaken by the handles to mix the contents without a spoon, without deforming it; this cannot be done with a basin – a spoon is needed for stirring).
- On top, sprinkle half of the measured sugar (in this example – 260 grams).
- Add 50 milliliters of water.
- Place the preparation on the stove over low heat and, after it starts boiling, cook for exactly 5 minutes.
- During the cooking process, shake and rotate the pot several times to help dissolve the sugar. Collect the froth that forms with a spoon.
- Now, the jam needs time to soak and cool. This will take at least 5 hours.
- Then add the second half of the sugar to the pot.
- Place the preparation on the stove over medium heat.
- Foam will start to gather again – it needs to be removed. Boil the jam for 5 minutes and let it cool again for 5 hours.
- For the last, third time, put the preparation on the heat. Add mint leaves (without stems) and boil everything together for another 5 minutes.
- Fill a sterilized jar with the hot jam. In this form, it is still liquid, but after cooling, the mass will become quite thick.
- Screw on the lid, which has been left for a few minutes in boiling water. Turn the jar upside down to ensure the reliability of the seal. Then return it to its original position.
- The royal currant jam is ready. Now, just wait until it cools completely and transfer it to the pantry. The jam will easily last even at room temperature until the next harvest. But most likely, it will be consumed, paired with a cup of tea, much earlier – it is just too delicious and unusual.
Try it, enjoy your meal!
