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Black currants for winter preparations can not only be boiled, but also fried. In the process, the berries seem to be covered with a caramel crust, while maintaining integrity, the resulting dessert looks very attractive. Cooking black currants 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 preheated to the required temperature. The largest and ripe of them quickly burst, juice and sugar are mixed, becoming a syrup. The remaining whole are covered with a crust of caramel. Videos that demonstrate how to make fried blackcurrant jam help to visualize the process.
Its taste is more natural, the acidity characteristic of fresh berries remains. The recipe provides for proportions that differ from traditional ones: to fry black currants, sugar is required three times less than berries. Therefore, there is no cloyingness in the finished dessert, which not everyone likes. Its calorie content is also less than in the "classic" version.
Blackcurrant jam fried in a pan turns out to be quite thick, the syrup is a bit like jelly. Released pectin at high temperatures immediately "grasps" and thickens. The "fried" piece is then very convenient to use as a filling for baking.
For frying, take a sufficiently large cast iron pan (with a diameter of 20 cm). The higher the sides, the better. A wide saucepan, cauldron is also suitable. Before pouring berries on it, you need to heat it well (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.
Blackcurrant five-minute jam in a pan
The technology for making black currant jam, fried in a pan, is extremely simple:
- Sort out the berries, getting rid of "substandard", vegetable and other debris.
- Rinse them in cool running water, pouring them into 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 that cannot be removed by hand to float to the surface. After that, the water is drained.
- Dry on paper or plain towels, clean cloth napkins, changing them several times. Do not fry wet black currants.
- Heat the jam frying pan red hot. Check the temperature by dropping water on it.
- Pour the berries onto the bottom. It is more convenient and faster to fry them in small, approximately equal portions, measuring 3 glasses at a time. Shake the pan lightly, spreading them over the entire bottom.
- Fry for 3-5 minutes on maximum heat, stirring gently 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 black currants. You cannot close the jam with a lid either. The syrup should boil vigorously throughout the entire cooking process. It will be ready in 5-8 minutes, when all the sugar crystals are dissolved.
- Pour the jam into prepared jars.They must be thoroughly washed and sterilized. Close with lids (they are kept in boiling water for 2-3 minutes beforehand).
- Turn the jars of jam with the lid down, wrap, let cool completely. They can be stored not only in the refrigerator, but also in the basement, cellar, closet, on a glassed-in balcony, or in another cool place.
The dessert prepared in compliance with the technology is stored for 2 years
Red currant jelly in a 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, it takes longer to fry the red currants, about 20-25 minutes. Or they increase the amount of sugar, adding it as much as the 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 utensils themselves do not change either. During the preparation of the jam, it is continuously stirred, waiting for all the berries to burst and the sugar is completely dissolved. The finished product is filtered through a sieve and cheesecloth before pouring into cans. Only liquid should get into them, without seeds and cracked skin.
There is no need to turn the jars upside down here - by this moment the jelly has already solidified
Conclusion
Black currant 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 easily. 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 most of the vitamins and other useful substances are retained in them.
