Black currant jam

As we all know jam preserves the vitamins of berries and fruits. Black currant contains carbohydrates, pectin substances, cellulose and such vitamins as B, P, E, K and C. By the way eating this black currant conserve is an easy way to elevate emotion on a cold evening and to cast back our mind to a sunny summer.


  • 1 kg black currant
  • 2 glasses of water
  • 1.5 kg sugar


Wash black currants and cut out the pedicles. Place the ingredients in an enameled pan. Pour them with water and add 700 g of sugar. Stir everything properly. Boil the jam over medium heat for 15 minutes. Then leave it for 8 hours. Next add 800 g of sugar and boil the jam over low heat till done. Pour the hot jam in the heated dry jars, cork them up hermetically. Cool the jars but don’t turn them over.

Enjoy your meal!

Tip! You can use red or white currants instead of the black ones. You may combine various kinds of currants as well. In that case the jam will have a peculiar tint.

Do you have a favorite Ukrainian recipe for blackcurrant preserve? If so, please let us know in the comments below or write us an e-mail.