Hello my name is Black Currant

Taste: tart and earthy when raw; sweet when dried

#Black currants have special health properties.
In traditional folk medina, the fruit is used in infections of the upper respiratory tract, as well as arthritis and rheumatism.
#On the other hand, black currant juice helps in the treatment of migraines, gastrointestinal problems and general exhaustion of the body.
#Blackcurrant also includes B vitamins, vitamin A, biotin, folic acid and minerals such as magnesium, calcium, potassium and iron. It also contains microelements and organic acids: lutein, tannins, iodine, manganese and boron, as well as essential oils and pectins.
#An infusion of blackcurrant leaves, which will cleanse the body of toxins, has a diuretic and bactericidal effect, can be easily prepared at home. All you need to do is pour a glass of hot water over a tablespoon of dried leaves and let it brew for 10 minutes. This tea should be drunk 2-3 times a day.
#The properties of blackcurrant have also found their application in cosmetics. Currant fruit and leaf extracts can now be found in many products available on the market. Fruit extracts, present in the composition of face creams, guarantee in-depth hydration of the skin and alleviate irritation caused by sunlight or acne.

Recipe for currant jam

These small black or dark blue balls allow you to prepare real currant delicacies in the kitchen. You can make, for example, delicious jam. We will need 2 kilograms of black currants, 40 grams of sugar and 100 ml of water. Cleaned currant must first be stewed, covered, for 30 minutes until it releases juice.

After this time, uncover the pot and simmer the blackcurrant over low heat, stirring it frequently. After 1.5 hours, turn off the gas and leave the blackcurrant to cool overnight. The next day, cook it again and add sugar in batches. Cook for another 1.5 hours, being careful that the jam does not burn. When it's ready, put it into jars and close it tightly.