You will need
  • Jam of black currants
  • - 3 cups black currant;
  • - 4 cups of granulated sugar;
  • - 2 cups of water.
  • Jam of red currant
  • - 6 cups of red currant;
  • - 2 cups of sugar.
  • The black currant syrup
  • - 3 cups black currant;
  • - 2 cups of water;
  • - 1 ¼ cups of sugar;
  • - 1 stick of cinnamon.
Since both black and red currants contain a lot of pectin, a classic jam from these berries is not obtained, but without additional generousi substances can cook a great jam. For the treatment of select berries at the peak of ripeness. If it's black currants , they seem to be dry, solid and rich black glossy color. Red currants should be bright, white and almost transparent, pink, with a distinct tint. All hybrids of red currants when ripe constitute bloodshot elastic juice of berries, which are easily separated from the stalk.
Before cooking the berries must be separated from bunches, the black currant with the aid of small scissors to cut the "tail". It can also pinch off with your thumb and forefinger. Place the berries in a colander and rinse with boiled warm water.
Jam of black currants

Because the "skin" of the black currant is dense enough, before cooking it should be mitigated. Place the berries in a saucepan, pour two cups of water and bring to a boil, reduce heat and simmer about 10 minutes. Remove from heat, let the pot cool and leave the berries in water overnight or for 8-12 hours.
To the berries in a saucepan add sugar, return them to the oven and again bring to boil. Simmer for 2-3 minutes over high heat, stirring constantly, until the sugar is completely dissolved. Turn off the heat, remove the foam and let the jam 5-minute "rest".
Place jam in sterilized jars, close the lids for canning, roll them up and down, with the help of special forceps in a pot of boiling water. Simmer for 5 minutes. Get canned jam and allow banks to cool on a clean dry towel.
Jam of red currant

Red currants are much less black and seed it as much, if not more. To get a beautiful jam, remove them.
Mix the currants and sugar in a large saucepan and put on medium heat. The berries will burst, jam to bubble and foam. Once that happens, reduce the heat to minimum and cook the jam until it reduced in volume approximately two times. Allow it to cool.
Wipe the semi-finished product through a fine sieve. The resulting mass is put again on the fire and wait until volume reduced in half. Allow the jam to cool and place in sterilized jars. Can.
Black currants can be frozen or dry, like blueberries, strawberries and many other berries. Do the same with the red smartai and its hybrids cannot. She doesn't tolerate any drying or freezing. Black currant can make syrup, which the West decided to add in alcoholic and non-alcoholic drinks or use as a sauce for pancakes or ice cream. This syrup stored in the refrigerator up to two weeks.
The black currant syrup

Boil water, add sugar, stir and reduce heat to medium. When the sugar is completely dissolved, add the berries and cinnamon. Cook for about 5 minutes on low heat.
Let the mixture cool slightly, remove the cinnamon and put the berries in a fine sieve, place it over your juice container. Wipe the berries are not necessary, but you need to gently push them with a spoon until then, until the top will not remain a single pulp. The resulting syrup pour into glass bottles.