Content
Raspberry and blackcurrant jam is a healthy homemade delicacy that, in its pure form, harmonizes perfectly with black tea and warm fresh milk. The thick, sweet product can be used as a filling for pies, a topping for ice cream, and a sauce for fluffy donuts.
Beneficial properties of currant-raspberry jam
The benefits of jam for the human body are determined by its constituent components. Appetizing fresh raspberries and currants contain antioxidants, vitamins C, B, A, PP, calcium, sodium, magnesium, phosphorus and other beneficial substances. After temperature treatment, a portion of the vitamins disappears, but a significant portion remains in the finished jam.
The effect of currant-raspberry jam:
- decreased viscosity of red blood cells, which prevents the formation of blood clots;
- neutralization of the destructive effects of carcinogens after eating fried foods;
- strengthening the immune, endocrine and nervous systems, which promotes calm and good mood;
- helps in the absorption of iron, which increases the elasticity of blood vessels and improves blood quality;
- relief from scurvy, ulcers, anemia and gastritis with reduced acidity;
- normalization of excretion processes in case of problems with stool and digestion;
- prevention of the development of Alzheimer's disease in older people with daily consumption of a small amount of currant-raspberry jam;
- for women, the fight against senile wrinkles on the skin and the opportunity to be treated for colds during pregnancy;
- blocking the growth of malignant tumor cells.
Ingredients for raspberry jam with black currants
High-quality currant jam with raspberries should not be too liquid, moderately sweet, have a long shelf life and a rich aroma of fresh berries. Raspberries are very soft, and currants contain a large amount of pectin, which makes black berry jam thick, like jam. In tandem, the taste and beneficial qualities of berries complement and enhance each other.
Jam components:
- fresh large black currants – 3 kg;
- ripe and sweet raspberries – 3 kg;
- granulated sugar – 3 kg.
Sugar can be adjusted to taste to create a sweet and sour mixture. Lemon juice will help enhance the sourness, and grated ginger or vanilla powder to taste will add piquancy to the currant-raspberry jam.
Recipe for jam with raspberries and blackcurrants
The culinary process of making jam with raspberries and currants is quite simple:
- Tear currant berries from green branches, clear of debris, wash under running water and sprinkle with 1.5 kg of white granulated sugar.
- Do not wash raspberries under running water, otherwise the tender berries will become soggy and take on water. Pour the raspberries into a colander or sieve, immerse them in a bowl of clean, cool water and let sit for 3-5 minutes. In the water, debris and dust will move away from the berries.
- Raise the colander to drain the water, cover the peeled raspberries with granulated sugar and leave for 4 hours or overnight. During this time, the berries will release a large amount of juice.
- During the process, stir the jam 4-5 times with a wooden spoon with a long handle so that the sugar crystals dissolve faster.
- It will take more time to boil currants, since they are denser than raspberries. If you mix the ingredients at once, the raspberries will lose their shape and turn into puree.
- Bring the currants to a boil in a stainless container over low heat, skimming off the sweet and tasty foam. Cook the aromatic jam for 5 minutes so that the mixture does not boil or bubble too much. It is not necessary to constantly stir everything during boiling.
- Pour raspberries with sugar and syrup into boiling currant berries. Wait until the jam boils, without stirring. Do not cook for a long time so that the mass does not lose its rich berry aroma, vitamins and taste of freshness; from the moment of boiling, 5 minutes will be enough.
- Take jars with a volume of 350 ml to 500 ml, sterilize in a convenient way: in the oven at 150 degrees with water poured into 2 fingers or over the steam of a boiling kettle.
- Boil the lids, regardless of what type will be used: screw-on or turnkey.
- Carefully spread the currant jam with raspberries to the top in a sterile container, seal with a key or screw tightly onto the thread.
- Leave the preserved food to cool at room temperature under a blanket or woolen blanket.
- Move the cooled container to a cool and dry cellar, where you can store canned food all winter.
If you cook blackcurrant and raspberry jam according to plan, the taste of the dessert will be moderately sweet, thick, with characteristic notes of fresh fruit.
Calorie content of raspberry and blackcurrant jam
The nutritional value of the finished raspberry-currant jam depends on the method of preparing the dessert and the amount of granulated sugar in the composition. In the classic recipe:
- proteins – 0.5 g/100 g;
- fat – 0.1/100 g;
- carbohydrates – 74 g/100 g.
The calorie content of homemade jam reaches 285 kcal per 100 g of finished delicacy. When adding gooseberries, bananas or red currants, the calorie content increases.
Terms and conditions of storage
The shelf life of currant and raspberry jam depends on the method of preparation and preservation.
- Boiled – in a dark, dry closet or cellar without direct sunlight at a temperature of +20 +25 degrees.
- Raw (no cooking) – in a cold cellar or on the lower refrigerator shelf. Optimum temperature +4 +6 degrees.
Conclusion
Raspberry and blackcurrant jam is a delicious and healthy homemade dessert. It can be served with fluffy cheesecakes and lacy pancakes. Fragrant jam made from currants and sweet raspberries can be easily combined with curd cream, sour milk smoothie or homemade yogurt. The currant berries will remain dense, as if from a bush, the raspberries will not be overcooked and will retain their attractive shape.
