Spicy currant jam with oranges

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Spicy currant jam with oranges

Ingredients

Black currant 1 kg
Orange 2-3 pcs.
Sugar 1.5KG
Orange zest 1 tbsp. l
Cinnamon 0.5-1 tbsp. l
Carnation 2-3 pcs.
Grated nutmeg 2 pinches

Cooking method

  • - Sort out the black currants, rinse in running water several times with a colander, drain and dry, sprinkling on a cloth or paper.
  • - Fold in a saucepan in which the jam will be boiled, add 500 g of sugar and punch the berry with an immersion blender until it is completely chopped, then add two or three peeled pitted oranges and chop again.
  • Spicy currant jam with oranges
  • - Then add the rest of the sugar and let stand until the sugar dissolves.
  • - Stir and bring to an active boil over medium heat, remove the foam, turn off and let stand until cool.
  • - Then again bring to a boil, add nutmeg, cinnamon, zest and cloves, boil, removing the foam, for five minutes, pour hot into jars and roll up. Jars and lids must be sterile!
  • - Turn the jar upside down, wrap it in newspaper and put it under the blanket until it cools.
  • Try not to spill the jam on the jars so that later the newspaper or blanket does not stick. In this case, just wipe the jar with a wet towel.
  • Do not use spices that you can't stand or like! Especially with nutmeg, don't overdo it!
  • Cook longer for a thicker consistency.
  • Make sure that the cinnamon mixes into the jam, and does not remain a lump.
  • Enjoy your tea and a long warm summer!

Note

Maybe next time I'll add a hot pepper!

ket66
Rada-dms, thanks, I want to try.
Seven-year plan
Olya !!!
With spices - that's what you need !!!!!
I can't even imagine the scent !!!!
We live in a dacha - so from everything there is only currants and sugar!
But I can't miss it, I'll have to go to the city for the rest !!!!
Want !!!! And not for the winter, but right now !!!!!
Rada-dms
ket66, Helen, thank you very much! Then write how you like the recipe, did you like it?


Added Wednesday 13 Jul 2016 8:09 PM

Quote: Seven-year

Olya !!!
With spices - that's what you need !!!!!
The scent can not even imagine !!!!
We live in a dacha - so from everything there is only currants and sugar!
But I can't miss it, I'll have to go to the city for the rest !!!!
Want !!!! And not for the winter, but right now !!!!!
Thanks for looking at the recipe! You know, it's so harmonious for my taste! I clenched my fists to make you like it!
Seven-year plan
A! Here! Forgot to ask!…
And if you just squeeze the orange juice? ... can I? ...
Or do you have to have whole slices?

I'm also thinking of rubbing it through a sieve so that I can get rid of the currant skins ...
What do you think, Olya, will it work out ??? ...

It's just that in your photo it is so smooth ... it seems that it is worn ...
Ledka
Rada-dms, interested in the recipe. Olya, is it not very cloying? If you take 1 kilogram of sugar, is it not enough? How does it taste? I want to cook, and I began to doubt something, I do not like very sweet.
Rada-dms
Ledka, Svetochka, not sugary, but my currants were very sour that year. I think you can turn it down, because currants are cooked one to one!
Ledka
Thank you. The main thing is that it should be good with less sugar.
Rada-dms
Ledka, I close everything in small jars, it turns out to eat two or three times, then they cool down wrapped, also sterilization of a kind! In general, you need to look at how much sugar is used in classic currant jam!
NataliaVoronezh
Ol, do you need to grind the spices? A currant will appear, you will have to do it.
ElenaBK
I was very interested in the recipe. Attach to question NataliaVoronezh,

Quote: Natalia Voronezh
Ol, do you need to grind the spices?
Ledka
Olya, I cooked it. I decided to add sugar to taste. Put a kilogram - sweet. I did not risk less.
Girls, I have ground cinnamon, I rubbed a nutmeg nut, and put a whole clove. Delicious, very unobtrusive aroma of spices. Tried hot, cold should be even better. Thanks for the recipe.
Rada-dms
NataliaVoronezh, ElenaBK, girls, dear! : rose: Thank you for your attention and a good question!
I rubbed the zest, cinnamon powder, I always put the clove whole and then, if you don't want an intrusive taste, I take it out! Good luck !!


Added on Tuesday 19 Jul 2016 03:26 PM

Ledka, Sveta, thank you for writing about the result! It is very pleasant that you were satisfied with it! : a-kiss: Then write how it will be stored, okay? I still have to cook if the currants don't fall before we return. I also want to reduce sugar, as I store it mainly in the refrigerator.

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