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Chornaya Smorodina S Sakharom
Blackcurrant Conserve
Chornaya Smorodina S Sakharom
The high vitamin C content of blackcurrants contributes to their popularity in the citrus starved Soviet Union, where they are often stirred with sugar and aged for several weeks. Serve this conserve with roast meat for dinner or in a small jam dish with tea.
Ingredients
Blackcurrants
Sugar
Method
The proportions to use are 1 part blackcurrants to 2 parts sugar or less, to taste.
Pick the blackcurrants over, discarding any damaged ones. Wash them and then grind them coarsely together with the sugar in a food processor or mincer. Pack into jars and leave for at least 1 month before eating.
Variation: In one variation, the blackcurrants are left whole. They are mixed with sugar and then left for at least 3 months before serving, so that the sugar can penetrate them completely.
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