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Blackcurrant jam

Blackcurrant jam

Currants are cleaned of impurities and washed well, well.

Put them in a saucepan with the sugar on top and leave them in the fridge overnight.

Boil on the fire for an hour, an hour and a half until it reaches the desired consistency.

I left it thicker because that's how we like it.

Add the lemon juice towards the end.

Drop the sample on the cold plate and, when the grain remains, it is ready.

Put hot in hot sterilized jars and also.

Put the lid on and put the lids down for 10 minutes, then put them between the towels to cool.

Labels are placed and stored in the pantry.

Good appetite!


Blackcurrant jam

Clean the black currants of impurities and tails. Put them in a sieve, wash under running cold water and let drain. Transfer them spread on a clean towel and let them dry.

Meanwhile, place the water (500 ml) in a high-walled glazed bowl and simmer the sugar, stirring, until the sugar melts. Froth the syrup. Add another 200 ml of cold water and froth again when it boils.

Continue boiling until the syrup is well bound, take the bowl off the heat and test by placing a few drops on a flat, cold plate. If it does not change shape, the syrup is bound. If you do not get this result, continue cooking for a few more minutes and try again.

Add the blackcurrants, leave for 1 hour, then transfer the pot to the right heat to boil for 30 minutes, stirring occasionally. Extinguish the fire, cover the bowl with a clean towel and leave it for 8-10 hours or better until the next day, in the pantry, in a cooler place, during which time the fruits will leave all the juice in the syrup.

Put the pot on low heat, and when the jam boils, turn on high heat and boil until the syrup binds well. Fragrance the jam with vanilla sugar and let it boil for a few more minutes. Put the dish covered with a towel in the pantry again for another 10-12 hours.

Put cold jam in sterilized, dry jars, close tightly, label and place them where they will be stored until consumption.

Note:
Whoever opts for the option of putting hot jam in jars, these, after sealing, will be left overturned on the lid, until completely cooled, then labeled in the pantry.
Blackcurrant jam is a jam that cannot be missed in the housewives' pantry. It has an unmistakable taste, it is very aromatic and especially delicious.

It is the kind of jam that is enjoyed with pleasure, but also very suitable for the preparation of cakes, pies, rolls, etc.


When you have time, for more details about this shrub with its miraculous fruits, culinary and medical uses, read the material in the food guide on our website:


Description

GENERAL PRESENTATION:
Blackcurrant jam Bun de Tot revives the authentic recipe with 100% natural ingredients, and brings closer the fresh flavor of blackcurrants. Sweetened with grape juice and with a content of 70g fruit / 100g, Bun de Tot jam is ideal for a healthy breakfast, a light snack between meals or a delicious dessert. WHY GOOD? When we feel like something good, everything always reminds us of the unforgettable sweet taste of fragrant childhood sweets, delicious cakes and steaming pies & # 8230 Cranberry jam is the healthiest choice for your sweet appetite: & # 8211 No added flavors, no E & # 8211 100% fruit, blackcurrants picked and carefully sorted & # 8211 0% ADDED SUGAR. Grape juice that replaces sugar is nutritious, easy to assimilate by the body, rich in resveratrol (a powerful antioxidant) & # 8211 preserved by easy pasteurization & # 8211 authentic recipe & # 8211 Taste All Good.

INGREDIENT:

Blackcurrants & # 8211 minimum 70% grape juice with pulp 35% & # 8211 concentrated by gentle evaporation in vacuo at 60 ° C, citrus peel pectin. Prepared with 70 g of fruit per 100 g of finished product


Description

GENERAL PRESENTATION:
Bun de Tot black currant jam revives the authentic recipe with 100% natural ingredients, and brings closer the fresh flavor of black currants. Sweetened with grape juice and with a content of 70g fruit / 100g, Bun de Tot jam is ideal for a healthy breakfast, a light snack between meals or a delicious dessert. WHY GOOD? When we feel like something good, everything always reminds us of the unforgettable sweet taste of fragrant childhood sweets, delicious cakes and steaming pies & # 8230 Cranberry jam is the healthiest choice for your sweet appetite: & # 8211 No added flavors, no E & # 8211 100% fruit, blackcurrants picked and carefully sorted & # 8211 0% ADDED SUGAR. Grape juice that replaces sugar is nutritious, easy to assimilate by the body, rich in resveratrol (a powerful antioxidant) & # 8211 preserved by easy pasteurization & # 8211 authentic recipe & # 8211 Taste All Good.

INGREDIENT:

Blackcurrants & # 8211 minimum 70% grape juice with pulp 35% & # 8211 concentrated by gentle evaporation in vacuo at 60 ° C, citrus peel pectin. Prepared with 70 g of fruit per 100 g of finished product


Cereals with yogurt, blackcurrant jam and blackberries

A tasty and healthy breakfast! Vasile Spinu, Executive Chef at Lux Divina, Event Center, shows us how we can reinvent breakfast to have a delicious start any day! The delicious jams and jams of Bun de Tot find their place in the most "miam, miam" culinary creations.

ingredients

  • Cereal muesli 120g
  • Yogurt 80g
  • Blackcurrant jam 2-3 tbsp
  • Blackberry jam 2-3 tablespoons
  • Decor: blueberries, raspberries, mint

Method of preparation

Two types of jam are used for this dessert, blackcurrants and blackberries. Of course from the Good of Everything range from Dacia Plant, jams without dyes, preservatives or sugar. They are sweetened with grape syrup, so that our dessert is 100% tasty and healthy.

Use a glass jar to create a layered breakfast that looks sensational!

Put a layer of cereal muesli, then add a layer of yogurt, being careful not to soil the edge of the jar.

Then add the fruits, currants and blueberries and then repeat again, adding new layers.


Handmade blackcurrant jam

The black currant jam retains the delicious and intense aroma of fragrant, well-ripened fruits. The jam can be served as such for breakfast, or it can be used to prepare cakes and to garnish puddings, ice cream, etc.

blackcurrants, sugar, acidifier, citric acid

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CHARACTERISTICS

Blackcurrants are a symbol of vitality and longevity.

Currant jam has a beneficial contribution for the body, because currants contain vitamins B, C and nutrients iron, calcium, potassium, phosphorus being a real storehouse of nutrients.

STORAGE CONDITIONS

Store in a cool, dry place.

After opening, store in the refrigerator.

The products presented on PAPILIO.RO can be delivered anywhere in Romania. SUPREMA-FOOD SRL reserves the right to confirm orders before honoring them by contacting you directly.
For orders up to 129 lei, the delivery fee is 18 lei (including VAT), up to 4 kg / package, for the localities located in the coverage area of ​​the courier company.
The delivery of the products will be free for orders that exceed the value of 129 RON (including VAT) within the limit of 4 kg / package, for the localities located in the coverage area of ​​the courier company.
! If the weight of the package exceeds 4 kg, the delivery fee will be specified at the end of the order, after entering your delivery address.

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Olesia cake with coconut and black currants

Today we make a delicacy that I ate a few years ago and that for various reasons I kept postponing, the Olesia cake with coconut and black currants.

Fragile dough and generous coconut filling, blackcurrant and blueberry jam, crispy on the outside and fluffy on the inside with a contrast of tastes and flavors that you can't stop eating.

Very easy to prepare with simple ingredients and accessible to all, but so tender and tasty with a moist interior that at first glance resembles the filling of sweet cheese, but all day is a combination of coconut with yogurt, cream, all complemented with red fruits.

I kept postponing it and I don't know why, but it's her turn and I'm a little sorry I haven't done it yet.

Originally, the cake is Polish, only with the tender dough and the coconut composition, served with red fruit jam, but I thought it was good to have fruit inside, both for the marbled appearance and for the taste. I received the recipe from Olesia, and on this occasion I said that the name of the cake is also welcome.

Stay tuned for the list of ingredients, but also for the simple way of preparation and you will surely fall in love with it.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

Ingredients for the dough:

  • 380 g 000 type flour
  • 100 g caster sugar
  • 5 yolks
  • 250 g diced cold butter
  • A pinch of salt
  • 5 g baking powder
  • 150 g jam of blackcurrant / cherry / blueberry / etc is important to be thick

Ingredients for the filling:

  • 5 egg whites
  • 1 pinch of salt
  • 500 g fermented cream with 20% fat
  • 500 g Greek yogurt with 10% fat
  • 200 g grated coconut
  • 200 g caster sugar
  • 50 g of potato starch
  • 1 teaspoon vanilla extract
  • 5 g of baking powder
  • 200 g red currants / cherries / blueberries / cherries or any fruit in a quantity to cover the top of the cake
  • 30 g powdered sugar on top

How to prepare the dough:

In a bowl put the flour with cold butter and salt, knead quickly enough to obtain a sandy composition.

Add the yolks, baking powder, sugar and continue to knead, enough to bind the composition and get a bound dough. Don't worry anymore because you develop gluten and the dough will not come out tender.

Put the dough in a cold foil for at least 2 hours.

Preheat the oven to 180 degrees Celsius.

Wallpaper an oven tray with 25/30 cm baking paper.

Divide the dough into 2 equal parts and spread one between 2 baking sheets with a size of 25/30 cm and then put it in the pan. We keep the rest of the dough in the freezer this time while we take care of the filling.

Preparation for the filling:

In a bowl we will put the yogurt, cream, sugar, starch, vanilla extract, coconut, baking powder and mix until we get a homogeneous composition, and the sugar is melted.

Beat the egg whites with the salt powder until they harden like a meringue.

Gradually incorporate the egg white foam into the coconut foam and mix with a silicone spatula with light movements from bottom to top.

Distribute the jam evenly over the dough, leaving 1.5-2 cm from the edge without the jam.

Pour the coconut composition over the dough and level.

We distribute the currants or fruits of our choice on the entire surface of the cake.

Grate the remaining piece of dough over the fruit and flatten it slightly, just enough to level it a little.

Bake for an hour. Leave it for another 10 minutes in the tray in which it was baked and then transfer it to a grill to cool.

That was, simple, good and tasty, increase your work and be useful!


Blackcurrant jam

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

Consumption of black currants reduces fatigue, muscle inflammation increases visual acuity decreases uric acid and cholesterol is useful for people suffering from arthritis, rheumatism, gout facilitates digestion releases the body of waste and toxins regulates premenopausal disorders improve blood circulation.

Blackcurrants contain retinol as the main vitamin along with vitamin E (tocopherol and ascorbic acid (vitamin C). The most important minerals are phosphorus, calcium and magnesium, they are very low in saturated fat.

The jelly is prepared at room temperature in a bain-marie system, in concentrated apple juice.

Composition: black currants, concentrated apple juice.

No hazelnuts, No yeast, No gluten, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No garlic, No sugar


How to prepare assorted berry jam

About these were the proportions of fruit used for this jam: 1/3 raspberry, 1/3 blackberry and 1/3 red, white and black currants.

I placed the sugar in a large pot, with higher walls, along with water and lemon juice. Lemon juice has an anti-sugaring role and retains the beautiful color of the fruit (except for the white currants that are colored when boiled from blackberries and blueberries).

I boiled the pot over high heat and watched the syrup closely. I was careful not to caramelize and I stirred constantly. When the syrup boiled for 5 minutes (timed from the moment it boils in the table) I did the test with the drops on the plate & # 8211 they kept their bean shape.

How much does a jam boil?

I added all the berries at once and mixed them carefully, so as not to crush them. I reduced the fire under the pan a bit and always collected the foam formed on the surface. The jam swells when boiled so it should not be left unattended!

After 15 minutes of boiling, I extinguished the fire under the pan and covered it with a wet and squeezed kitchen towel. I let it cool until it reached room temperature.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

How much is a syrup, a jam or a jam boiled? The simplest and most correct is to use a confectionery thermometer and to follow its gradations: at 105 C the jam stage is reached and we can stop boiling. Yes, all water sugar solutions will have the same consistency and concentration at 105 C but it will take more or less until we reach this stage, depending on the water content of the fruit. My thermometer can be purchased here.


Darinne blackcurrant jam, 360g

& copy 2021 Darinne Distribution. All rights reserved. Crafted by MAMUT Digital.

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Black currant jam without boiling & # 8211 an amazing treat in record time! I'm already making jam just this way!

We present you a recipe for currant jam without boiling. By avoiding the cooking process, you will keep all the vitamins and microelements so necessary in the cold period of the year. Thus, the jam becomes much more delicious and healthier. To add extra flavor and taste, we urge you to combine currant with orange. As a result, you will get a particularly aromatic sweetness, with an intense and pleasant taste.

INGREDIENTS

METHOD OF PREPARATION

1. Wash the currants. Pick them and remove the damaged fruit.

2. Put the currants and orange (including the peel) through the meat grinder. You can also use a food processor.

3. Mix the puree obtained with the sugar. Leave the pot at room temperature for a few hours. Stir periodically so that all the sugar dissolves.

4. Pour the jam into sterilized jars and close them with lids. Keep the jam in a cool place. It is best to keep it in the refrigerator.

Note:For extra flavor, you can add a few cloves and aniseed stars to the jam bowl. Remove them before pouring the jam into jars.