11 cups blackcurrant 13 cups sugar. Do you cook such "royal" jam? Video Emerald Gooseberry Jam Royal Jam

24.05.2023 Lenten dishes

Blackcurrant Jelly Ingredients:
Black currant - 11 stack.
Water - 1.5 stack.
Sugar - 13 stack.

Blackcurrant Jelly Recipe:

The proportions of berries, water and sugar are determined by many years of experience - an amazing jam-jelly is obtained.
In order not to get confused in the number of glasses, my mother-in-law and I set aside 1 berry for each glass. If you suddenly get distracted, you can always count the berries - glasses

So, pour 1.5 cups of water into a bowl for jam, pour 11 cups of berries, turn on the stove, bring quickly to a boil and cook for 8-10 minutes after boiling.
Remove from the stove, add 13 cups of sugar, mix well, cool.

After cooling, pour the jam into clean jars, under plastic lids. Jam keeps well in a cool place.

You can make assorted jam, for example: 3 stack. black currant, 3 stack. irgi, 4 stack. raspberries (or other berries)

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Blackcurrant is one of the most useful berries. I bring to your attention a recipe according to which you can save all the useful vitamins of this berry. In this form, you can use it in baking, make compote and just eat it with tea like jam. I mix it with water and give child. Every year I close at least 3 kg. and not a spoon remains

So:
1 kg blackcurrant
2 kg-sugar sand
Peel and rinse the currants. Let the water drain and pass through a meat grinder.
Pour in sugar and mix. Let stand, stirring occasionally and close in jars.

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This is a decades-old way to store vitamins in currants. Everything is stored WITHOUT refrigeration at room temperature. My grandmother always made proportions of 1 cup of pureed currant to 2 cups of sugar - she mixed it right in a three-liter jar. They covered it with parchment, since at that time there were not so many plastic covers)))

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In the refrigerator, though, I have a great one from my favorite blackcurrant, and from gooseberries, raspberries in a 1: 1 ratio. And what does not fit - you have to weld, because. it's safer and not as sweet. For me, not a sweet lover, a dose of 1: 2 is fatal, and a lot of sugar goes away. Here's how I do it: after a meat grinder and mixing with sugar 1: 1, I put the mass on high heat and stir immediately so that

Sugar dissolves and does not stick. When it boils, do not reduce the fire, just stir thoroughly for only 1-2 minutes, otherwise you may suffer from splashes and burning. Then reduce the fire and immediately pour into clean dry jars and cork with tin
rolling lids. So you can store it outside the refrigerator for several years (if it doesn’t burst before). I kept them both in the room and in the warm basement - and nothing. Good luck to everyone, no matter how they do it - everything is fine, living vitamins are great, they will come in handy in winter!

You can grind with a blender and add sugar to the eye and to the freezer !!!

Today I will tell you how to cook delicious and healthy royal jam. I strongly advise you to cook it in the summer, so that in the cold season you can enjoy this delicious food and be healthy. Royal jam will certainly be on the list of the most favorite. Why? You will learn about this by reading the recipes.

So, the basic recipe for royal jam:
6 glasses of black currant;
2 cups red currants;
2 cups raspberries;

13 cups of sugar.

Pass clean berries through a meat grinder. Wash oranges, scald with boiling water, cut so that they fit in a meat grinder (into 4 or more parts) and remove the seeds, if any. Pass prepared oranges through a meat grinder. Add 13 cups of sugar and mix well.

Royal jam can be stored fresh, but then the jars must be kept in the refrigerator. Or you can bring the berry-orange-sugar mixture to a boil, pour it into sterilized jars and close with clean lids. Such jam can be stored both in the cellar and in the pantry, that is, like any other jam.

To sterilize jars, hold empty jars upside down over steam to kill bacteria. Using the same method, you can ensure the sterility of the lids for closing jars, or simply boil them and so hot and twist. The main thing to remember is safety. Remember that the steam is very hot, so keep the lids and jars with a clean, dry towel, and the jars themselves are best kept not in your hand, but put on a sieve or colander.

The basic jam recipe is described above, but no one says that it cannot be changed. Here is the recipe for royal jam, which was prepared this summer:

2 tbsp. blackcurrant;
2 tbsp. strawberries;
3 art. Raspberries;
3 art. redcurrant;
2 oranges (large size);
13 cups of sugar.
Yes, strawberries were added here, from which the jam only benefited. The aroma and taste of this royal jam is difficult to convey. It's just a meal. Each berry gives its own unique taste, which is complemented by the taste of an orange, the zest of which gives a simply colossal effect. Well, you can see that royal jam is healthy by its composition. It's just a vitamin bomb.

More tips for making royal jam:

Berries should be passed through a meat grinder along with sugar. That is, pour a spoonful of sugar, a spoonful of berries and again sugar, berries, and so on until the berries run out. This will allow them to be twisted more carefully. Then pour the remaining sugar into the puree and mix well.
Bring the jam to a boil, which will give a more homogeneous mass without sugar crystals.
When the jam jars have cooled, be sure to sign what kind of jam it is and when it was made (write down the full date, not just the year.
Now you know how to make royal jam. Such a jam is worthy of a true story in the best houses, and since the readers of my blog are the best, then it simply should be in your houses.
I just want to add that this masterpiece of harvesting berries is better to cook in various versions:

Use the basic recipe for royal jam.
Cook according to the recipe with the addition of strawberries.
Add other berries and change the proportion of berries. The main thing is to save the number of oranges, the total number of glasses of berries, and sugar.
Leave some of the jam raw and store in the refrigerator, and bring some to a boil and store like regular sweet preparations.
In a separate notebook with recipes, write down the date of preparation, what was added and in what proportions, whether it was cooked or not. In this case, you do not have to stick a complete recipe for royal jam on each jar, but just the name and date.

The main thing is to know the measure when eating jam. After all, vitamins are good, but excessive consumption of sugar can also harm. Eat it like a delicacy and then, firstly, you will not get tired of it, and, secondly, it will bring benefits, not harm in the form of additional calories.

You will definitely like royal jam, if, of course, you eat sweets. Today I can say that royal jam is the most delicious of those that I have ever eaten and for me it is still in first place among sweet preparations. Cook this yummy in the summer, eat and be healthy. Recipes@Zhenskyesecrets.

First of all, we will prepare our main ingredient - gooseberries. It must be collected in advance, and the berries are needed not overripe, but even a little unripe. We thoroughly wash the gooseberries, get rid of the stalks and leaves, remove the seeds so as not to damage the shape and integrity of the berries.

As for the nuts, we simply peel them and divide them into quarters, put them in a dry deep bowl.

At this stage, we have to spend a lot of time filling the gooseberries with nuts. Choose pieces of walnut that are suitable in size, if necessary, break them into even smaller pieces. Gooseberries stuffed with nuts should look like the one shown in the photo.

Now it's the turn of the syrup. To prepare it, we need a voluminous saucepan, we pour the entire indicated volume of water into it and pour in granulated sugar. Boil the syrup until the sugar crystals are completely dissolved and the water is clear.

Put the gooseberries with nuts in a bowl, pour the ingredients with prepared sugar syrup, leave to infuse for 8-10 hours.

We will add star anise already at the final stage of cooking, but we will prepare it in advance.

After the specified time, we put the basin with gooseberries on the stove, bring to a boil, stir constantly and send a star anise or two to them. Boil for 1-2 minutes and remove from heat, let it brew a little. After that, we remove the star anise, and pour the jam into pre-sterilized jars.

Royal gooseberry jam with walnuts for the winter is ready.

Jam is a traditional dish in Russian cuisine; housewives prefer to cook it in different ways: from one main ingredient (berries, fruits) or from some kind of berry-fruit combination. Recently, as a rule, chefs of expensive restaurants, striving for originality, conduct various experiments, preparing it from nuts, herbs (you won’t surprise anyone with dandelion jam today), from fruit peel (zest). Practice shows that most often the dish that is prepared from ordinary, everyday ingredients turns out to be original.

Today it turns out that we, being in pursuit of the exotic, forget about ours, primordially Russian. Since ancient times, gooseberry jam has been considered a truly royal dish, which is less in demand today and, from this point of view, is significantly inferior, for example, to strawberries or raspberries. Despite the fact that this berry is available in almost every area. But nowadays gooseberries are something inconspicuous, almost a weed.

But in vain, since this berry, like strawberries, is rich in vitamins, but, unlike it, it also contains iron, which is responsible for hemoglobin. Endowed with magnesium and potassium, the gooseberry is useful in the presence of vascular diseases, and also improves the functioning of the circulatory system. Folic acid contained in gooseberries prevents premature aging. And in general, gooseberries improve the functioning of the kidneys and the gastrointestinal tract.

As you can see, the benefits to the human body are significant, moreover, the berry does not lose its beneficial properties when cooked. These circumstances justify the desire of some housewives to resume the original Russian traditions in cooking and use gooseberries for harvesting for the winter. Most often they make jam from it, which was once considered a favorite delicacy of kings.

Royal gooseberry jam with cherry leaves. Gooseberry jam with cherry leaves

Step-by-step recipes for making delicious gooseberry jam with cherry leaves

Option 1. Classic recipe for gooseberry jam with cherry leaves

Gooseberries contain a lot of vitamin C, iron and magnesium. It is recommended to use it for people suffering from vascular diseases. Gooseberry jam, like fresh berries, is an excellent prevention of blood clots.

Ingredients

fine granulated sugar - kilogram;
kilogram of gooseberries;
spring water - half a liter;
three cherry leaves.

Step-by-step recipe for gooseberry jam with cherry leaves

Sort the gooseberries, removing damaged and unripe berries. Cut off the tails and rinse by placing them in a sieve. Leave for a while to drain all the liquid.

Transfer the gooseberries to a thick-walled saucepan. Rinse the cherry leaves and put to the berries. Fill everything with spring water and leave for six hours.

Drain the water, put the gooseberries on a sieve. Pour the berry infusion into a saucepan, add sugar and send to the fire. Bring to a boil, stirring regularly. Reduce heat to low and simmer for five minutes.

Pour the syrup over the berries and leave for three hours. Then drain the syrup, boil separately and combine with gooseberries. Repeat the procedure four times. Pack the delicacy in prepared glass jars, seal tightly and cool, wrapped in a warm cloth.

Boil syrup for jam in an enameled or thick-walled bowl. Remove foam regularly during cooking. Tails can be easily removed with tweezers or nail scissors.

Royal gooseberry jam with oranges. Recipe for royal or emerald gooseberry jam

According to legend, this jam was served at the table of Catherine II. The empress liked its taste and color so much that she gave the cook an emerald ring, the color of the delicacy.

And indeed, despite the somewhat laborious cooking process, the jam turns out to be quite exquisite. I strongly advise you to cook this truly royal treat.

Ingredients:

gooseberries - 1 kg. large green berries;
sugar - 1.2 kg;
cherry leaves - a couple of handfuls (20 grams by weight);
water - 400 ml;
ice cubes (more)

How to make jam - see

Process the gooseberry.
With a sharp small knife, make an incision on the side of the berry.
Take a hairpin, a small manicure spatula, or something else to remove the seeds from the berries.
Divide cherry leaves in half. Set aside one part for now.
Wash the second part of the leaves.
Boil this part of the leaves in water over low heat for 2 to 3 minutes. The decoction should turn green.
Now pour the hot decoction along with the leaves into our prepared berries.
Leave when everything has cooled down - determine the container with the mass in a cold place for 10 - 12 hours, you can overnight.
After this time, divide everything: pour the broth into a separate bowl, discard the berries in a colander, and discard the leaves.
Add sugar to the broth, stir and bring to a boil.
Wash the remaining cherry leaves.
Put the berries and leaves into the boiling syrup.
Boil for about 15-18 minutes. Make sure that the gooseberries become transparent.
Towards the end of the boil, prepare ice water.
As soon as the gooseberries become transparent, immediately turn off the gas and lower the container along with the jam into ice water so that the jam retains its emerald color.
Roll the cooled jam into prepared jars.

Video Emerald Gooseberry Jam Royal Jam

Cherry leaves give a special aroma and taste to the delicacy. To make jam with them you need to take:

Gooseberries - 1 kg;
2-3 branches of cherry leaves;
2 tbsp. water;
1.5 kg of sugar.

This amount of ingredients will take about 3 jars of half a liter to prepare. The berries also need to be sorted, washed well so that only perfect berries remain. Gooseberries can also be de-seeded by making partial cuts and removing the core with a hairpin or a special wire with a loop of aluminum.

After that, we wash the gooseberries again and pour them into the pan. Cherry leaves for royal gooseberry jam are also washed and shifted with berries. The leaves not only give a special flavor, but also retain the emerald green hue of the jam. The ingredients filled with water are left to infuse for 5-6 hours.

Then we drain the water into a separate bowl, and throw the gooseberries into a colander. With infused water, prepare syrup - you need 2 tbsp. per 1 kg of berries. To do this, add sugar to the pan with broth and send the container to the fire. Bring the syrup to a boil at medium temperature, stirring the sugar crystals in the process. When it boils, you need to boil for about 5 minutes on a slow fire already.

We lower the berries into boiling syrup and insist them for about 3-4 hours. We repeat this procedure several times until the jam is ready. Approximately it will take 3-4 boils for 5 minutes. It takes about 4 hours to cool down after each boil. Everything, the delicacy is ready for blockage or tea drinking.

I propose to cook royal gooseberry jam - with vodka and cherry brooms!

Step by step recipe with photo

Delicious gooseberry jam requires special attention. Patient housewives can handle everything, right? We will prepare royal jam for tea - we will surprise guests with its brightness and unusual taste.

Preparing royal gooseberry jam from green berries. Seeds in jam are not allowed, and if you remove them from ripe berries, then one peel will remain. There is an option when royal jam is prepared with nuts inside each “gooseberry”, but I decided not to scare novice cooks with the composition and cooked almost a classic.

So, the recipe for royal gooseberry jam. You will need products from the list.

Cherry "brooms" are cut to the third leaf, filled with water with citric acid and infused.

Then bring to a boil, boil and cool.

Cherry water is poured into a bowl. Sugar, vanilla sugar and vodka join it. The syrup is brought to dissolution, and then to a boil.

At this time, the collected gooseberries are washed with water. It is well cleared of ponytails and seeds. A lobar incision is made with a knife, and the seeds are picked out with nails or a pin.

Gooseberries are poured with hot syrup until the berries are covered and soaked for 2 hours.

Then boil quickly for 10 minutes. The resulting semi-liquid jam is poured into sterile containers. The rest of the royal jam is served with tea for testing. When the gooseberry jam is well infused, the berries will shrivel, and the consistency of the jam will become thicker. The color of royal gooseberry jam varies from delicate yellow-green to yellow with redness.

For most people, jam has been one of their favorite treats since childhood. In childhood, it was often banned, because little sweet teeth did not know the measure, and they could eat it in huge portions. However, now, as adults, even being far from your grandmothers and mothers, you can enjoy this wonderful dessert. And you can cook it yourself, because there is nothing complicated about it. Currant is one of the best berries for making jam. Especially popular is royal currant jam, which has an incredible taste, beautiful appearance and a huge number of useful properties. Useful properties of berries are preserved due to the fact that their heat treatment during the cooking process is short.

What ingredients are required?

In order to cook currant jam royally you will need:

6 glasses of berries

1 glass of fresh water

6 cups granulated sugar

Cooking process.

Berries must be carefully sorted out, cleaned of dirt and debris, and then thoroughly washed. After the first rinse, they must be placed in a colander and rinsed again under running water. Then you need to wait for the excess water to glass and place the currants in a saucepan or bowl in which the jam will be cooked. Add 1 cup of water to a saucepan and bring to a boil. Currants must be boiled over medium heat for five minutes. After, add 6 cups of sugar, mix everything thoroughly, trying not to crush the berries.

Cook the jam for another 15 minutes. After, you need to remove the pan from the heat and let the delicacy cool. It's ready. You can eat the prepared dessert immediately, but if you wish, you can also make stocks for the winter. The uniqueness of this jam lies in the fact that the berries remain practically targets. They look very nice in sugary viscous syrup. In addition, all vitamins are preserved. The jam itself, if properly rolled into jars, having carefully sterilized them, can be stored for 5 years. The truth is hardly anyone can hold out for 5 years.

This is a great solution for those with a sweet tooth and children, because, unlike store-bought sweets, it only benefits the body, saturates it with useful substances and protects against colds, increasing immunity.

Gooseberry jam recipes are varied, each housewife has her own secrets and tricks. The following recipe for gooseberry delicacy without cooking will preserve all the benefits of the fruit and the richness of taste. To make no-boil Royal Jam, you will need:

Gooseberries - half a kilogram.
Two medium oranges.
A little less than a pound of sugar.

The process of the birth of royal delicacy in stages looks like this:

Traditionally, we wash and dry the fruits, cut off the tails from them.
Cut the orange into small slices.
We skip berries and citruses through a meat grinder.
Add sugar to the mixture and stir.
Now the mass should stand for a while so that the sugar is completely dissolved. The optimal time is 3-4 hours.
After that, the royal delicacy can be sent to jars, and jars to the refrigerator shelf.

If you are inspired by recipes, start simple, and after trying your gooseberry masterpiece, you are sure to venture into more laborious variations. Good luck with your sweet experiments!

You won’t surprise anyone with apple jam, but apple jam according to this recipe cannot be compared with any other. Transparent neat apple slices can even serve as a decoration for your cake! And the whole secret is that you need to take a certain variety of apples (ANTONOVKA) and strictly follow very simple rules. I make it every year and THIS jam goes with a bang!! An old proven recipe
Ingredients: (you can take more, it is important to keep the proportions) Apples (ideally antonovka) - 1 kg,
Sugar - 600 g.
So let's get started.
We wash the apples, cut them into quarters, remove the core with seeds and then cut them into slices no more than 5 mm thick.
We pour out the required amount of sugar. Then we take a saucepan or bowl, lay out a layer of apples, sprinkle with sugar, then another layer and again with sugar. And so on until everything is over. The last layer is sugar.
We close the pan with a lid and set it for 8 hours. I don’t advise longer - the top layer of apples can dry out and these dried slices will no longer be filled with syrup - cook them for at least a year (I checked, so take my word for it).
After 8 hours, apples will give so much juice that it will cover them almost entirely. For some reason this really surprised me. But it is clear that berries give a lot of juice, but apples that look so dense. Some kind of miracle! We put the pan on the fire, bring it to a boil, reduce the fire so that there is no intense gurgling and notice the time - exactly after 5 minutes the jam will need to be turned off.
I do not advise interfering with apples, otherwise, while still soft slices can be wrinkled or torn. You can shake the pan lightly (slightly so as not to burn yourself!), you can melt the slices with a silicone spatula. In general, be careful with jam. We leave the jam for 8 hours. Then we put it on fire again, bring it to a boil again, reduce heat again and cook again for 5 minutes. We leave it for another 8 hours (although the third and fourth cooking can be delayed - well-boiled apples in syrup will not deteriorate, so I cooked somewhere after 12-14 hours and everything worked out).
We cook one more time in the mode already familiar to us. And after an eight-hour interval, cook for the fourth time. The last time I cooked not 5, but 7 minutes, thanks to which the jam became amber. Apple slices were already completely transparent. And, most importantly, quite dense. That is, they perfectly kept their shape, as if candied fruit in syrup. This is exactly what I needed and needed! The taste of jam is sweet and sour. Yummy! Definitely worth the time spent on it. I do not recommend experimenting with "high-speed" recipes. Either they are for some mega-advanced culinary experts, or they are far from plausibility.

Royal apricot jam is obtained in the form of whole apricot fruits with seeds inside in a thick viscous syrup. This marvelous fragrant jam will remind you of hot beautiful summer days in winter.

Ingredients:

apricot fruits, ripe, but dense - 4 kg

drinking water - about half a liter

granulated sugar - three or four kilograms

citric acid - one teaspoon

Preparation of royal jam from apricots

Wash the apricots well under running water. Using any wooden stick (you can use a skewer), push the bone out of each fruit. You just need to insert the stick in place of the former stem and push the bone from the back. Thus, the fetus will remain intact.

The bones must be broken and whole kernels removed. It is most convenient to break the bones with a hammer. But you need to do this very carefully so as not to crush the kernels if possible. Insert each nucleolus into an apricot hole. And you do not need to clean the cores from the films. The whole highlight is the bitter taste of almonds.

Prepare a wide enamel pan with a thick bottom. Put apricots in it.

Separately, boil the syrup from water with sugar and citric acid. Pour hot syrup over apricots.

Put a saucepan with fruits on the fire, bring the contents to a boil and remove the foam. Then remove the pan from the heat and put on a wooden board to infuse the jam for 10 hours. It is best to cook in the evening, and insist at night.

Return the pot to the heat and bring the contents to a boil. Remove the pan from the heat and leave to infuse this time for twelve hours.

Repeat the procedure one more time. There are three procedures in total. Three times the jam will be brought to a boil and three times infused. And once - 10 hours and twice - for twelve hours.

Banks need to be thoroughly sterilized, and boil the lids. Pour hot royal apricot jam into glass jars and immediately roll up or screw on the lids. Turn jars over and leave to cool completely. And then refrigerate.

By the way, during cooking, do not stir the jam, as its appearance will deteriorate. You can only shake the pan so that the apricots mix a little.

The readiness of the jam is determined by the translucency and thickness of the syrup.

Before cooking, try apricot nuts. If they are bitter, they can be replaced with almonds or walnuts.

Oh, what a cherry jam ... extraordinary! Incredibly beautiful and incredibly delicious! Really “Royal” cherry jam and worthy to be on the table of the most august persons. Perhaps you and I do not belong to the representatives of the royal family, but we also have the opportunity to treat ourselves to such wonderful cherry jam.

Very tasty, with the aroma of summer cherries, not cloying, with whole berries, such pitted cherry jam will always be a welcome guest during a winter tea party.

Ingredients:

1 kg of cherries;
1 kg of sugar.

* The weight of cherries already prepared is indicated - pitted.

Cooking:

We sort out the cherries, removing the wormy ones, with baked sides, of irregular shape. At the same time, we remove the branches and leaves. My cherries, dropping into a container with plenty of cold water. Then we throw the cherries in a colander so that the water is glass. Remove pits from cherries.

We do this with the help of a special device (there are many on sale) or by hand. To do this, we collect 10-15 berries in a fist and lightly squeeze. Just keep in mind that in this case, the juice splashes in all directions, so when squeezing the cherries, it is best to lower your hand into the bucket - then the juice will remain on the walls of the bucket. The pits are easily removed from crushed cherries.

We shift the cherries into a wide saucepan with a thick bottom, in which we will cook the jam. Sprinkle with sugar so that it covers all the cherries.

Set aside for about 2-2.5 hours, until the sugar acquires a cherry color.

Shake the saucepan with the cherries so that the sugar sinks to the bottom. Do not mix the cherries with a spoon, but only rotate and shake the pan.

We put the pot on the fire. Bring to a boil over medium heat. Then reduce the heat to low and cook for 5 minutes. We take foam. Set aside for 4-5 hours, covered with a towel or lid (from moisture and dust).

We turn the jam upside down, wrap it with a blanket and stand for 12-15 hours - until it cools. After that, we turn the jars over and put them in a permanent storage place, it is possible at room temperature.

Tips & Tricks:

This jam makes quite a lot of syrup. For those who like thick cherry jam, you can put more cherries in jars, and cork the remaining syrup separately. Based on it, you can then make cherry sauce for pancakes, pancakes, cheesecakes, etc.

If you liked the recipe - put stars ⭐⭐⭐⭐⭐, share it on social networks or write a comment with a photo report of the dish you cooked. Your feedback is the best reward for me!

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Marmalade

Ingredients: currants - 7 cups, sugar - 9 cups, water - 3 cups.

It is necessary to sort and wash the berries. Get rid of branches. Dry the currant by spreading it on a towel. Put the dried berries in a saucepan, cover with water and bring to a boil. When the mass boils, add 3 cups of sugar, mix. After the next boil, add sugar again. And then - again. In total - three times three glasses. Mix well and remove foam.

After the third boil, cook marmalade for 2-3 minutes. If you cook longer, the marmalade will not harden! Pour marmalade as quickly as possible into dry sterile jars and close with sterile lids, store in a dark place.

fig

Ingredients: currants - 1 kg, sugar - 500 kg, water - 0.5 cups.

Sort, wash, dry the berries. Pour half a glass of water into a bowl or saucepan. Add sugar and heat. Once the sugar has dissolved, add the berries. Boil the blackcurrant until the jam begins to lag behind the walls of the dish. Be sure to keep an eye on it and stir constantly. Spread the finished fig in a thin layer on a baking sheet covered with parchment, dry.

Figs can be cut into strips, sprinkled with sugar and stored in a cardboard box in the refrigerator. You can cut various figures with a mold and decorate various confectionery products. Ribbons and bows are very beautiful.

Jam

Ingredients: currants - 1 kg, sugar - 600 g.

Sort the berries, rinse under running cool water, put in a colander and let dry a little. Twist the currants in a meat grinder, add sugar, mix, put the mixture of berries and sugar in a saucepan or cauldron, bring to a boil over medium heat, immediately remove from heat and let cool.

Repeat cooking with bringing to a boil three times, and each time after boiling, you need to increase the cooking time after boiling by 2-3 minutes. When cooking jam, constantly stir the berry mass. After all the cooking, pass the still hot currants again through a meat grinder with the smallest holes in the grate.

Again, put the berry mass on the stove in a saucepan, bring to a boil over low heat, immediately pour into small sterilized jars, close with sterile lids after cooling.

Jelly

Ingredients: sugar - 1.5 kg, currants - 1 kg, water - 2 cups.

Sort the berries, remove debris and twigs, rinse and dry on a towel. Weigh to determine the correct amount of sugar. About 700 g of currants are placed in a liter jar.

Put the currants in a basin, pour water at the rate of 1.5-2 cups per 1 kg. Put on fire, bring to a boil and cook for another 15 minutes, removing the foam. Add sugar at the rate of 1.5 kg of sugar per 1 kg of berries, mix, bring to a boil again and cook for another 15 minutes.

The finished jelly becomes thick, hangs on the walls of the pelvis. Pour into sterilized jars and roll up. This jelly can be stored in the pantry.

Currant with sugar without cooking

Ingredients: currants - 1 kg, sugar - 1 kg.

(If you store currants in the refrigerator, take the same amount of sugar as berries. If you put it in the pantry, then there should be twice as much sugar).

Before you chop the berries, you need to carefully sort them out, remove twigs and leaves. Then the currants should be washed under running water, poured onto a towel and dried.

Mix berries and sugar, grind with a blender or twist through a meat grinder. First, store the mixture in a clean enamel pan, covered with a clean towel, in a cool room for two days. Stir occasionally so that the sugar dissolves so that there is no fermentation.

Transfer to sterilized jars, leaving 3-4 cm to the neck. Then add sugar almost to the edge. Close with nylon lids or tie with parchment paper and twine. Put away in pantry or refrigerator.

Five-minute jam

Ingredients: currants - 1 kg, sugar - 1.5 kg.

Sort the berries, remove all small twigs, rinse and dry on a towel.

Transfer the currants to a wide bowl, cover with sugar, mix. Now the berries should give juice, it is better to leave them for 10-12 hours. You can stir occasionally to speed up the process.

After that, transfer the berries to a thick-walled saucepan, bring to a boil and cook for 5 minutes, stirring constantly. Then spread the jam in sterilized jars, roll up, turn over, wrap and let cool completely.

Jelly jam

Ingredients: sugar - 13 cups, currants - 11 cups, water - 1.5 cups.

Pour water into a container for cooking jam, add washed, sorted berries, turn on a strong fire, quickly bring to a boil, boil for 8-10 minutes after boiling.

Next, remove the berries from the heat, add sugar, mix thoroughly and let the jam cool. Pour the prepared blackcurrant jelly into clean jars, cork with plastic lids. Store this jam in a cool place.

Blackcurrant compote with raspberries

Ingredients: currants, water - 1 l, sugar - 1 kg, raspberries - 200 g, lemon balm - 2-3 sprigs, lemon - 1/2 pc.

Sort currants, wash. Blanch in boiling water for 5 seconds, put in prepared three-liter jars, put lemon slices and lemon balm sprigs on top. Prepare syrup: pour sugar, raspberries into water. Bring to a boil and pour over the currants. After aging, drain the syrup, bring to a boil and pour over the berries again. Immediately roll up the jars with a lid.

When cooking, sometimes you have to measure sugar by grams. Ideally, you should use scales, but in reality it is very inconvenient. Therefore, traditionally, the weight of sugar is measured using spoons and glasses.

Our website already has a table, with which you can approximately measure the weight of products with spoons and glasses. But the question often arises: “how to type in a spoon: with a slide or without"," into a glass: to the top or to the rim»?

To resolve these issues, we simply took and weighed granulated sugar in tea And tablespoon, as well as in a standard faceted glass. For clarity, we took photographs so that you can better see both the spoon and the slide of granulated sugar. All images are "clickable" - a click opens an enlarged copy of the image.

Weight of sugar in spoons and glasses

tea room with a slide

Tea spoon sugar " with a slide» weighs 8-9 gram.

Sugar should be collected carefully to get the largest possible slide.

10 g.

Tablespoon sugar " with a slide» weighs 22-24 grams.

To collect such a spoonful of sugar, you need to scoop deeper into the sugar bowl and carefully remove the spoon so as to get the largest possible slide.

* The weight tables show the value: 25 g.

Tablespoon sugar " with a mound» weighs 13-14 gram.

To get this weight, you need to scoop up sugar and shake off excess sugar so that this spoon can be comfortably carried across the table at arm's length or from room to room without spilling a crumb.

Full faceted glass sugar, filled to the brim, weighs 200 gram.

Sugar should be collected flush with the upper edge of the glass: without a slide. To remove it, you can hold a knife or a tablespoon handle over a glass.

* The weight tables show the value: 200 g.

Faceted glass sugar filled evenly to the rim, weighs 160 gram.

Such a weight of sugar can be gained by scooping up 7 full tablespoons “with a slide”.

* The weight tables show the value: 160 g.

In a measuring cup, you can approximately measure any amount of sugar. To do this, the desired weight in grams is multiplied by 1,25 - the result is the required volume of sugar in milliliters. If it is necessary, on the contrary, to convert sugar from milliliters to grams, then the volume must be multiplied by 0.8. We have summarized some correspondences between volume and weight in a table:

* The article indicates the net weight of granulated sugar placed in a glass or spoon.

Results

Collect sugar in tea or tablespoon follows with maximum slide, then its weight will correspond to the table (10 and 25 g). But our measurements showed that in reality a teaspoon holds 1–2 grams less, and a tablespoon less by 2–3 g. For most recipes, this difference is not important, but for a person it is only beneficial. Firstly, it is much more convenient to count with numbers of 10 and 25 g. Secondly, this way you put in and eat a little less sugar, and this will undoubtedly turn out to be beneficial for your health.

IN faceted glass gotta get some sugar without peas, flush with the rim or edge of the glass.

You can measure the desired mass of sugar during cooking with ease and without weights, for this it is enough to use an ordinary glass (faceted, tea), so let's take a closer look at how many grams of sugar are in a glass of sugar (in a 200 ml and 250 ml glass), how many tablespoons of sugar fit in 1 glass and how to measure sugar in grams using a glass.

How many grams of sugar in a 250 ml glass?

In a full faceted glass filled to the brim (to the brim) holds 200 grams of sugar (granulated sugar).

In 1 faceted glass (250 ml), filled to the risk (to the rim) holds 160 grams of sugar.

How many grams of sugar are in a 200 ml glass?

1 full 200 ml glass contains 160 grams of sugar.

One 200 ml glass filled to the rim holds 120 grams of sugar.

How many tablespoons of sugar are in a glass?

The calculation below is relevant for a faceted glass with a volume of 250 ml:

How many tablespoons of sugar are in a faceted glass? 1 full faceted glass holds 10 tablespoons of sugar with a slide or 12.5 tablespoons of sugar without a slide.
How many tablespoons is 1/4 cup sugar? 1/4 cup sugar = about 3 heaping tablespoons of sugar.
How many tablespoons is 1/2 cup sugar? 1/2 cup sugar = 5 heaping tablespoons of sugar.
How many tablespoons is 2/3 cup sugar? 2/3 cup sugar = approximately 8.3 heaping tablespoons of sugar.
How many tablespoons is 3/4 cup sugar? 3/4 cup sugar = approximately 9.3 heaping tablespoons of sugar.