Blackcurrant confiture

Step-by-step preparation

Cooking time: 20 mins

1. STEP 1

   

   To prepare confiture, prepare the necessary ingredients. Blackcurrants can be used either fresh or frozen. Remove fresh years from twigs and leaves and rinse to remove dirt. Frozen berries must be thawed. You can use a microwave oven for this. After defrosting, do not drain the juice from the berries. It can also be used for cooking. Read all about winter preparations in the article below the steps.

2. STEP 2

   

   Grind the blackcurrant berries using an immersion blender. You can grind them to a homogeneous consistency - in puree. Then the finished product will be more like jam. But maybe only slightly. I like the small pieces of berries to be felt.

3. STEP 3

   

   Add the required amount of sugar to the berry puree. Depending on the sweetness of the berries and your taste, the amount of sugar can be slightly adjusted in any direction. Place the pan on the fire and, while stirring, bring to a boil. Boil the berries for a minute. How to choose a pan, read the article at the end of this recipe.

4. STEP 4

   

   In a separate glass, dissolve starch in cold water.

5. STEP 5

   

   With constant stirring, add starch water into the hot currant mass.

6. STEP 6

   

   Return the pan to the heat and bring to a boil again. Be sure to stir, otherwise the thickening confiture may burn. To avoid the taste of starch in the finished confiture, boil everything together for 1-2 minutes. Due to starch, the mass will become thicker. The thickness can be adjusted by the amount of water. If you need confiture of a more liquid consistency, then during cooking, you can add a little water.

7. STEP 7

   

   Cool the confiture by covering it with a lid or film so that a crust does not form on the surface. and use as intended. Keep in mind that as it cools, it will become a little thicker. This confiture can be sealed in sterilized jars for the winter. Then leave it in a cool place until winter. I use it as a layer for cakes or for serving with pancakes. Help yourself to your health! It turns out very tasty.

Comments on the recipe

Natalia M

18.12.2023

4.5

I’ve made a lot of things from currants, but this is my first time making blackcurrant confiture with added starch. I selected the ripest currants so that there was no sourness. I pureed it with an immersion blender and mixed it with sugar. Cooked for about five minutes until the berry mass clearly darkened. I decided to use corn starch, so I took twice as much. When starch water was introduced, the confiture became whitish in color, but after boiling for a couple of minutes it darkened again. Now the color has become reddish, and the confiture has noticeably thickened. The consistency is unusual, it is not jelly or jelly, something in between. We just drink tea with this fragrant and delicate confiture, but it can really be used in baking. From this amount of products I got 400 ml. confiture. I liked the result, I advise everyone to try it!

julija

18.12.2023

4.7

And we grow a lot of currants, we always prepare them for the winter

Alyona

18.12.2023

4.6

I have a lot of currants at my dacha, so I often make currant confiture, but I didn’t add citric acid. I use black currant for this. I make jelly from red currants.