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Blackcurrant for preparations for the winter can not only be boiled, but also fried. In the process, the berries seem to be covered with a crust of caramel, while maintaining integrity, the resulting dessert looks very attractive. Cooking blackcurrant in a pan is much faster than “classic” jam. The technology is extremely simple, even a novice cook can easily master it.
How to fry currants and sugar in a pan
The berries are quickly fried in a “dry” frying pan heated to the required temperature. The largest and ripest of them quickly burst, juice and sugar are mixed, becoming a syrup. The remaining ones are covered with a crust of caramel. Videos showing how to make fried blackcurrant jam help to visualize the process more clearly.
Its taste is more natural, the sourness characteristic of fresh berries is preserved. The recipe provides for proportions that differ from traditional ones: to fry blackcurrants, sugar is required three times less than berries. Therefore, in the finished dessert there is no cloying, which not everyone likes. It also has less calories than in the “classic” version.
Blackcurrant jam fried in a pan turns out to be quite thick, the syrup is a bit like jelly. The released pectin at a high temperature immediately “seizes” and thickens. The “fried” billet is then very convenient to use as a filling for baking.
For frying, take a fairly large cast-iron pan (with a diameter of 20 cm or more). The higher its sides, the better. A wide stewpan, cauldron is also suitable. Before pouring berries on it, it must be well heated (the optimum temperature is 150-200 ° C). It is easy to check this – a drop of water that has fallen to the bottom evaporates instantly, without even having time to hiss.
Five-minute blackcurrant jam in a pan
The technology for making pan-fried blackcurrant jam is extremely simple:
- Sort the berries, getting rid of “non-standard”, vegetable and other debris.
- Rinse them in cool running water, falling asleep in a colander in small portions. Or you can briefly fill them with water in a large container so that the liquid covers it completely. It takes 3-5 minutes for debris particles that cannot be removed manually to float to the surface. After that, the water is drained.
- Dry on paper or ordinary towels, clean cloth napkins, changing them several times. You can not fry wet blackcurrants.
- Heat a frying pan red hot. Check the temperature by dropping water on it.
- Pour the berries to the bottom. It is more convenient and faster to fry them in small approximately equal portions, measuring 3 cups at a time. Shake the pan lightly, distributing them all over the bottom.
- Fry for 3-5 minutes at maximum heat, gently stirring with a spatula. During this time, the largest berries should crack and give juice.
- Pour a glass of sugar in a thin stream.
- Without stopping stirring and without reducing the heat, continue to fry the blackcurrant. The jam cannot be closed with a lid either. Syrup during the entire process of its preparation should boil intensively. It will be ready in 5-8 minutes, when all the sugar crystals have dissolved.
- Pour the jam into pre-prepared jars. They need to be thoroughly washed and sterilized. Close the lids (they are previously kept in boiling water for 2-3 minutes).
- Turn jars of jam upside down, wrap, let cool completely. You can store them not only in the refrigerator, but also in the basement, cellar, pantry, on a glazed balcony, or in another cool place.
A dessert prepared in compliance with the technology is stored for 2 years
Redcurrant jelly in a frying pan
Red and white currants can also be fried in a pan, making preparations for the winter. But jelly is most often prepared from the first, so the technology is slightly different. To thicken the syrup even more, you need to fry the red currants longer, about 20-25 minutes. Or increase the amount of sugar by adding it as much as berries. They are prepared for frying in a pan, as described above.
“Raw materials” are sorted out, getting rid of leaves, twigs, other debris, then the currants must be thoroughly washed
The requirements for the utensil itself also do not change. In the process of preparing the jam, it is continuously stirred, waiting until all the berries burst and the sugar is completely dissolved. The finished product, before being poured into jars, is filtered through a sieve, gauze. Only liquid should get into them, without seeds and bursting skin.
There is no need to turn the jars upside down here – by this time the jelly is already solidifying
Conclusion
Blackcurrant in a pan is an original and very tasty homemade preparation. Compared to traditional jam, this dessert for the winter can be prepared very quickly and simply. No additional ingredients other than berries and sugar are required. Covered with a crust of caramel, they look very presentable. Heat treatment takes a minimum of time, so they retain most of the vitamins and other useful substances.