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Raspberry and blackcurrant jam is a healthy homemade delicacy, which in its pure form is in perfect harmony with black tea and warm fresh milk. Thick sweet product can be used as a filling for pies, topping for ice cream and sauce for fluffy donuts.
Useful properties of currant-raspberry jam
The benefits of jam for the human body are determined by the constituent components. Appetizing fresh raspberries and currants contain antioxidants, vitamins C, B, A, PP, calcium, sodium, magnesium, phosphorus and other useful substances. After treatment with temperature, the proportion of vitamins disappears, but a significant part remains in the finished jam.
The impact of currant-raspberry jam:
- a decrease in the viscosity of erythrocytes in the blood, which prevents the formation of blood clots;
- neutralization of the destructive effect of carcinogens after eating fried foods;
- strengthening the immune, endocrine and nervous systems, which contributes to calm and good mood;
- aid in the absorption of iron, which increases the elasticity of blood vessels and improves blood quality;
- relief from scurvy, ulcers, anemia and gastritis with a low level of acidity;
- normalization of excretion processes in case of problems with stool and digestion;
- prevention of the development of Alzheimer’s disease in the elderly with daily consumption of a small amount of currant-raspberry jam;
- for women, the fight against senile wrinkles on the skin and the ability to be treated for colds during pregnancy;
- blocking the growth of cancer cells.
Ingredients for raspberry jam with blackcurrant
High-quality currant jam with raspberries should not be too liquid, moderately sweet, with a long shelf life and a rich aroma of fresh berries. Raspberries are very soft, and currants contain a large amount of pectin, from which black berry jam will turn out to be thick, similar to jam. In a tandem of berries, the taste and useful qualities complement and reinforce each other.
Jam Ingredients:
- fresh large blackcurrant berries – 3 kg;
- ripe and sweet raspberries – 3 kg;
- granulated sugar – 3 kg.
Sugar can be adjusted to taste to make a sweet and sour mass. Lemon juice will help to strengthen the sourness, and grated ginger or vanilla powder will add piquancy to currant-raspberry jam to taste.
Recipe for raspberry and blackcurrant jam
The culinary process of making jam with raspberries and currants is quite simple:
- Currant berries are torn off from green branches, cleaned of debris, washed under running water and covered with 1.5 kg of white granulated sugar.
- Do not wash raspberries under a stream, otherwise the tender berries will become sour and take on water. Pour the raspberries into a colander or sieve, immerse in a bowl of clean cool water and soak for 3-5 minutes. In the water, debris and dust will move away from the berries.
- Raise the colander to glass the water, cover the peeled raspberries with sugar and leave for 4 hours or all night. During this time, the berries will release a large amount of juice.
- In the process, mix 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, as they are denser than raspberries. If you mix the ingredients at once, the raspberries will lose their shape and turn into a puree.
- Bring the currants in a stainless steel container over low heat to a boil, skimming off the sweet and delicious foams. Cook fragrant jam for 5 minutes, so that the mass does not boil much and does not boil. It is not necessary to constantly stir everything during boiling.
- Pour raspberries with sugar and syrup to boiling currant berries. Wait until the jam boils, do not stir. Do not cook for a long time so that the mass does not lose its rich berry aroma, vitamins and the taste of freshness, from the moment of boiling, 5 minutes will be enough.
- Take jars from 350 ml to 500 ml, sterilize in a convenient way: in the oven at 150 degrees with water poured over 2 fingers or over the steam of a boiling kettle.
- Boil the lids, regardless of which type will be used: with a twist or turnkey.
- Carefully spread the currant jam with raspberries to the top in a sterile container, cork with a key or screw tightly along the thread.
- Leave the preservation to cool at room conditions 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 a 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. The optimum temperature is +4 +6 degrees.
Conclusion
Raspberry and blackcurrant jam is an appetizing and healthy homemade dessert. It can be served with fluffy cheesecakes and openwork pancakes. Fragrant currant and sweet raspberry jam is easy to combine with cottage cheese cream, sour milk smoothie or homemade yogurt. Currant berries will remain dense, as from a bush, raspberries will not be digested and will retain an attractive shape.
