Pyatiminutka blackcurrant jam retains maximum useful properties berries, it turns out aromatic, with a pleasant jelly consistency. We offer several variations of recipes for this preparation.
How to make jam-jelly “Five Minute” from black currants - a recipe for the winter
Ingredients:
- black currant – 2.2 kg;
- granulated sugar – 2.4 kg;
- purified water – 220 ml.
Preparation
This recipe for making jam results in an incredibly appetizing jelly-like consistency with an amazing fresh taste. To implement it, we sort out the fresh currants, free them from stems and leaf impurities if necessary, and wash them thoroughly under running water. After this, place the berries in a container suitable for making jam, pour a little water into it and place the container on the stove burner with moderate heat. From the moment of the first signs of boiling, boil the workpiece for exactly five minutes, after which we add the amount of granulated sugar required by the recipe and stir until the sweet crystals completely dissolve.
Now pour the “Pyatiminutka” blackcurrant jelly jam into dry containers in advance, seal with sterile caps and place in a suitable place for storage.
Recipe for delicious thick blackcurrant jam “Five Minutes” through a meat grinder
Ingredients:
- – 1.7 kg;
- granulated sugar – 1.7 kg.
Preparation
First, rinse the berries with cool running water, let them drain and dry them additionally on a towel. Next, we pass the prepared blackcurrants through a meat grinder or beat with a blender to a puree-like texture. We place berry puree In a container suitable for cooking the delicacy, add granulated sugar, stir and set to cook on the stove burner.
Continuously stir the contents of the pan until the sugar crystals are completely dissolved, let it boil and cook at barely noticeable signs of boiling for five minutes.
Let's take care of the container for the jam in advance. We wash the glass jars and sterilize them with any in a convenient way, and also boil the lids for five minutes. Pour the prepared currant jam “Pyatiminutka” into prepared containers, seal and place under a warm coat or blanket until it cools completely.
Pyatiminutka jam from black and red currants
Ingredients:
- black currant – 750 g;
- red currant – 750 g;
- granulated sugar – 1.5 kg;
- purified water – 110 ml.
Preparation
We sort out both black and red currants, remove the stems, wash them thoroughly and put them in a saucepan. Pour some water into it and place the container on the stove over moderate heat. After boiling completely, boil the berry mass for a couple of minutes and then grind it through a strainer. Place the resulting currant puree in a saucepan, add granulated sugar, let it boil again, stirring continuously to avoid burning, and boil for five minutes.
Pour the finished Pyatiminutka jam into sterile dry glass jars, seal them with hermetically sealed lids and let cool to room temperature under a warm blanket.
“Pyatiminutka” blackcurrant and raspberry jam
Ingredients:
- black currant – 2.1 kg;
- raspberries – 700 g;
- granulated sugar – 3 kg;
- purified water – 550 ml.
Preparation
Cook from water and two kilograms of granulated sugar sugar syrup, mix the ingredients in a saucepan and heat, stirring, until it boils and all the sugar crystals dissolve. Rinse the raspberries and currants with cool water and let them drain. Place the berries in a jam jar and pour hot syrup over them. Place the container with the workpiece on the stove burner, let it boil, skim off the foam and boil for five minutes. Immediately turn off the heat, add the remaining sugar, stir the jam until it is completely dissolved and pour the delicacy into dry, sterile jars. We seal them tightly and place them under a warm blanket to cool and self-sterilize.
Blackcurrant is a storehouse of vitamins. Save them for the winter by preparing them very delicious jam according to recipes from our selection!
- Blackcurrant - 11 cups
- Sugar - 14 glasses
- Water - 2 glasses
Sort out the blackcurrants, rinse and let the water drain.
Pour 2 cups of water and 7 cups of sugar into a saucepan.
Boil the syrup - the sugar should completely dissolve.
Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.
Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!
Recipe 2: jelly-like blackcurrant jam (with photo)
Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed simply in its pure form.
- Ripe black currants – 2 kilograms;
- 2 kilograms of granulated sugar.
You need to carefully sort the berries, select all the leaves, twigs and stalks.
Wash the currants warm water from dirt and dust.
Spread a towel on the table and pour berries onto it in several layers and leave until completely dry.
Then pour the currants into a large cup and, using a masher, you need to thoroughly mash all the berries.
After crushing, put the entire mixture on a sieve and wipe thoroughly.
The remaining currant pulp can be thrown away or left for preparing other dishes.
Cover the container with a lid and bring to a boil over medium heat.
Then cover everything with a lid and leave to cook for about 10 minutes.
After this, open the lid, put on medium heat and boil for 5 minutes. Stir everything, it is advisable to use a wooden spoon for stirring.
Remove the container with jam from the heat and leave to stand at room temperature about 2 hours.
After this, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.
Meanwhile, sterilize the jars and lids.
Pour the jam into jars and close with nylon lids.
Can be stored in any cool, dark place or in the refrigerator.
Recipe 3: how to make thick blackcurrant jam with spices
The spiced jam turns out to be very aromatic and takes on a new, completely different taste. Anise, cinnamon and cloves give currants an oriental note, making the winter sweet not only healthy, but also very original.
In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and, during heat treatment, “give” them to the currants.
Berries for confiture should be firm, ripe and sweet. This will help you make the perfect jam.
- black currants (500 grams);
- granulated sugar (400 grams);
- cloves (3-4 pcs.);
- cinnamon (¼ tsp);
- anise (¼ tsp);
- water (150 ml).
Making aromatic syrup: pour sweetener into a saucepan and add the necessary norm water.
Add spices: cloves, cinnamon and anise.
Cook the sweet preparation for 12 - 15 minutes (after boiling). Let it sit for 2 - 3 hours.
We prepare the blackcurrant fruits and place them in aromatic syrup. We can first strain it to extract the clove and anise seeds.
Cook the oriental currant jam for 22-25 minutes.
Pour the hot berry mass into previously prepared containers and seal. This jam can be stored for at least 7-10 months.
Recipe 4: five-minute blackcurrant jam (step by step)
Due to the thick structure of the jam, it can be used to fill dumplings or sweet baked pies. Just imagine what kind of cake you can make in winter - cut the sponge cake in half, layer it with curd cream and put jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such a delicious treat. In a word, if you have enough currants, jam simply must be on the shelf of your bins.
- currants – 0.5 kg.,
- sugar – 0.5 kg.
Pick a currant bush, or buy already picked berries at the market. Place all the currants in a large bowl/basin, add water. You can see that dry leaves and twigs have floated to the surface; they need to be carefully removed. Rinse the currants again in a sieve.
Now take a kitchen blender or meat grinder, place all the berries into the technique and puree.
Place the chopped currants in a bowl or saucepan and simmer for about three minutes. If desired, rub through a sieve, but to ensure that different-sized pieces of berries remain in the jelly, it is enough to go through it well with an immersion blender.
Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil from the moment of boiling for exactly five minutes. In the process, remove the foam that will appear on the surface of the berries.
The currant mixture turns out to be quite thick; when it hardens, it will be even thicker.
Divide the five-minute mixture into sterile jars. You can store it in the refrigerator, or you can seal the jars with a key and cool them under a blanket. Then move it to the cellar and leave it until winter.
Recipe 5, simple: healthy live jam - blackcurrant and raspberry
This recipe does not require cooking blackcurrant and raspberry jam. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.
- 2 kg black currants;
- 2 kg raspberries;
- 2-3 kg of granulated sugar.
Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl in large quantities water, and collect the floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.
Wash the raspberries.
Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.
Add the remaining granulated sugar.
Stir the raw jam until the sugar crystals are completely dissolved.
Make jars and lids sterile. Load the cooled jars with raw currant-raspberry jam and close the lids.
After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to great content pectin in black currants.
Recipe 6, step by step: jam with orange and currants for the winter
A very unusual way of making jam is presented below. Why is he interesting? Firstly, the list of ingredients for this jam includes orange. And secondly, this is a recipe for jam that doesn’t need to be cooked!
- 1 kg currants;
- 1.5 kg sugar;
- 1 orange.
Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.
Then grind it together with the peel using a meat grinder or blender.
Repeat the same steps with currants.
Then combine fruit and berry puree, add sugar and mix. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.
After the sugar has dissolved, put the jam in jars and roll up.
Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.
Recipe 7: how to make delicious jam with currants and gooseberries
This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment berries and the addition of orange, which I want to tell you about today.
Both varieties of jam have a thick, jelly-like consistency. Allows you to preserve natural color and aroma fresh berries, and the combination of berries black currant and gooseberries give unusual and so pleasant taste that it’s simply impossible to tear yourself away from the jam.
- Black currant – 1 kg
- Gooseberries – 0.5 kg
- Sugar – 1.5 kg
- Orange - 0.5-1 pcs. (taste)
Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix the berries in equal quantities.
The proportions of sugar for making “live” jam from gooseberries and currants are classic - 1:1 or 1:1.5, while the total weight of the berries should be taken into account. For the version of jam with the addition of orange, you can use a little less sugar and add it to your taste.
Wash the berries, dry them, sort them. Remove stalks and sepals.
Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I don’t do this.
To prepare a version of jam with orange, additionally pour boiling water over the orange, cut into slices and remove the seeds. Add to berries and chop.
Mix berry puree with sugar.
As the sugar dissolves, the mixture will become increasingly silky, glossy, and jelly-like.
“Live” currant and gooseberry jam is ready.
Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.
Place the jam into sterilized jars.
Sprinkle 1-2 tbsp of “live” jam on top. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and proliferation of bacteria. Seal the jars with sterilized lids, either plastic or metal.
Turn over the jars of hot jam and wrap them until they cool completely.
Blackcurrant and gooseberry jam is ready.
Store “live” jam in a cool room, cellar or refrigerator. Heat-treated gooseberry and currant jam can be stored at room temperature.
Five-minute blackcurrant jelly is a delicious homemade treat that flies out of the jar instantly. My currant harvest is very rich, and I make my favorite jam in the form of jelly every year. It turns out incredibly tasty and beautiful, thick, it can even be used as a layer between biscuits. And for morning toast - this is something, and even with a cup of aromatic coffee - a pleasure!
To prepare five-minute blackcurrant jam-jelly for the winter, prepare the products according to the list.
First of all, prepare the currants - sort and inspect, wash in cool water.
Place the currants in a saucepan or saucepan in which you cook preserves and preserves. Pour literally 50-70 ml of water into the bottom so that the currants steam faster.
Place the saucepan on the stove, boil the currants under the lid for 2-3 minutes. During this time, the berries will release a lot of juice and completely steam.
Now take a sieve and strain the juice and currant pulp. You don’t have to throw away the cake; you can make compote from it. Return the grated juice and pulp to the pan.
Add sugar and gelling mixture to the juice. Such mixtures are sold in spice departments; mine is called “Confiturka”. Stir and return to the stove.
From the moment it boils, cook the currant jelly for five minutes over high heat, stirring constantly. Remove any foam that will form with a slotted spoon.
Place the jelly into sterile jars. It will not be very thick right away, but after cooling and steeping it will acquire the desired consistency. Of course, pre-wash the jars with baking soda, rinse and sterilize, and do the same with the lids.
Roll up or screw the lids on the jars and place them upside down. Cover with a blanket and leave for a day. For the winter, transfer the five-minute blackcurrant jelly to a cool place and store it out of direct sunlight.
When I carefully wiped the last rolled up jar currant jam with the amusingly straightforward title “Five Minutes” and turned it upside down, suddenly I was interested in the question of universal injustice. Wrapping a blanket around a tasty killer for the waist, I thought: “That’s why, in order to prepare five-minute jam for the winter, you need to squirm under a spreading bush for two hours? And then another hour to separate each fragrant year from the branches? If only it were possible to pick berries just as quickly. Then such currant jam could be called “Five Minutes Squared”. “Yes, it’s unfair,” I summed up, rubbing my stiff lower back. But I made this quick currant jam, I make it, and I will make it. Here. So the recipes from my notebook are at your disposal!
Blackcurrant jam “Pyatiminutka” (simple recipe)
This is the easiest recipe for making five-minute jam from aromatic and healthy black currants. Stock up on berries, sterilize the jars and go! To conquer sweet, healthy preparations!
Required ingredients:
- currant berries – 1 kg;
- sugar – 1.5 kg;
- water - ½ cup.
Preparation:
Sort the currant berries. Remove branches and rinse. Place in a colander and let them dry. Pour granulated sugar into an enamel bowl (basin or pan). Pour in clean water. Place on the burner and let the syrup boil. Gently add the berries to the syrup without splashing it. Let the future currant jam boil again. Keep the container on the fire for another 5 minutes. Remove from stove. Distribute hot currant jam “Pyatiminutka” into half-liter jars. The container for storing jam must be well sterilized. Roll up the lids washed with baking soda and boiled for 10 minutes.
Advice . To prevent the currants from losing their original appearance while preparing the five-minute jam, dip them in boiling water for a couple of minutes in advance. Drain in a colander. Use the berries when all the water has drained.
Blackcurrant jam-jelly “Pyatiminutka”
Especially for modest fans and ardent fans of delicate currant jelly in jars. You put a rosette with such jam on the table, and you don’t need any more decoration. Yes, and protect your fingers, spoons and tongues from uncontrolled licking and swallowing!
Ingredients for making jam:
- currants – 12 glasses;
- sugar – 15 glasses;
- water – 1 glass.
How we will prepare five-minute blackcurrant jam for the winter:
You cannot violate the proportions specified in the recipe. If you increase or decrease the amount of currants, then proportionally change the amount of granulated sugar and water. Sort the berries. Remove twigs and tails. Rinse and drain in a colander. Blend the currants into a homogeneous mass with a blender or food processor.
Transfer the resulting puree into a bowl for making jam. Pour water into the berries. Add half the sugar. Place the future currant jam-jelly on high heat. Wait for it to boil. Dim the fire. Set a timer for 5 minutes. Or just time it. Turn off the burner and add the remaining sand. Mix well until all the sugar grains have dissolved.
Pour hot blackcurrant jam-jelly “Five Minute” into jars. For convenience, use a ladle. Cover the container with the contents with paper (napkin or towel) and leave for an hour at room temperature. Seal the jars with a seaming machine. Five-minute currant jelly is ready to be sent for storage.
“Five Minute” currant jam (recipe for a slow cooker)
While picking currants, I thought it would be nice to “plow” my “multi-horse”. Involve, so to speak, in the preparation of currant jam. And then it stands, you know, idle, its chrome side glistening. No sooner said than done! Written results of making five-minute blackcurrant jam are in front of you.
List of products for quick currant jam:
- black currants – 8 cups;
- sugar – 10 glasses;
- water – 2 glasses.
Detailed recipe for five-minute blackcurrant jam:
Sort the berries, removing all twigs and leaves. Rinse. Place clean berries in a bowl. Add sugar. Leave at room temperature until juice appears. This takes approximately 6 hours. Transfer the berries along with the juice into the multicooker bowl. Select the "Multi-cook" program. Temperature – 110-120 degrees. Time – 10 minutes. It will take approximately 5 minutes for the jam to boil. And 5 minutes directly to prepare the treat. Do not close the lid during cooking. Pour the prepared currant “Five Minute” into clean jars. Roll up and turn upside down until completely cool. And then put the jam in the refrigerator for long-term storage until winter.
Redcurrant jam “Pyatiminutka”
A sweet and sour delicacy of transparent ruby color... This five-minute jam simply has no place in a dusty cellar or dark pantry. But otherwise, the harvest simply will not have a chance to “survive” until winter. So get ready and try to forget about it. At least for a month or two.
Grocery list:
- red currant berries – 1 kg;
- sugar – 1.5 kg;
- water – 300 ml.
Preparation:
Rinse the berries. Remove all debris. To get rid of water, drain the berries in a colander. Let it sit. At this time, start preparing the syrup. Mix sugar with water. Bring the syrup to a boil. Dip the berries into it. Let it boil again. From the moment of boiling, time it for 5 minutes. Turn off the fire.
Stir. Be careful if you want to preserve beautiful whole berries in syrup. Or intensively, if you plan to prepare five-minute currant jelly for the winter. You can even mash the berries with a potato masher for uniformity. Return the jam to the burner. Bring to a boil again and cook for another 5 minutes.
Distribute the finished jam into sterilized glass containers. Roll up with clean boiled lids. Store in a cool place.
Five-minute jam from red currants with honey
The recipe is unusual. You can’t prepare a lot of this delicacy. Well, it is not necessary. Save a small jar of this “delicious” currant jam for special occasion. To put the delicacy on the table with a solemn look and readiness to accept praise. Ready? Write down the recipe.
Ingredients:
- red currant – 800 g;
- honey (artificial) – 800 g;
- water - 2 glasses.
Subtleties of preparation:
Dissolve artificial honey in two glasses of water. Place on low heat. When the honey dissolves, increase the heat intensity. Bring honey syrup to a boil. Natural honey cannot be heated, so use artificial honey. Wash the berries, sort them, separate them from the stems. Stir red currants into honey syrup. Stir. After boiling again, cook the jam for 5 minutes. There is no need to stir, but do not forget to skim off the foam. Distribute the five-minute jam into dry, sterile jars up to the shoulders. Seal tightly with clean nylon lids or roll up with a key for preservation.
Don't lose the recipes! Sweet preparations to you!
When I carefully wiped the last rolled up jar of currant jam with the amusingly straightforward name “Five Minutes” and turned it upside down, suddenly I was occupied with the question of universal injustice. Wrapping a blanket around a tasty killer for the waist, I thought: “That’s why, in order to prepare five-minute jam for the winter, you need to squirm under a spreading bush for two hours? And then another hour to separate each fragrant year from the branches? If only it were possible to pick berries just as quickly. Then such currant jam could be called “Five Minutes Squared”. “Yes, it’s unfair,” I summed up, rubbing my stiff lower back. But I made this quick currant jam, I make it, and I will make it. Here. So the recipes from my notebook are at your disposal!
Blackcurrant jam“Five Minute” (simple recipe)
This is the easiest recipe for making five-minute jam from aromatic and healthy black currants. Stock up on berries, sterilize the jars and go! To conquer sweet, healthy preparations!
Required ingredients:
- currant berries - 1 kg;
- sugar - 1.5 kg;
- water - ½ cup.
Preparedtion: Sort the currant berries. Remove branches and rinse. Place in a colander and let them dry. Pour granulated sugar into an enamel bowl (basin or pan). Pour in clean water. Place on the burner and let the syrup boil. Gently add the berries to the syrup without splashing it. Let the future currant jam boil again. Keep the container on the fire for another 5 minutes. Remove from stove.
Distribute hot currant jam “Pyatiminutka” into half-liter jars. The container for storing jam must be well sterilized. Roll up the lids, washed with baking soda and boiled for 10 minutes.
Advice. To prevent the currants from losing their original appearance while preparing the five-minute jam, dip them in boiling water for a couple of minutes in advance. Drain in a colander. Use the berries when all the water has drained.
Blackcurrant jam-jelly “Pyatiminutka”
Especially for modest fans and ardent fans of delicate currant jelly in jars. You put a rosette with such jam on the table, and you don’t need any more decoration. Yes, and protect your fingers, spoons and tongues from uncontrolled licking and swallowing!
Ingredients for making jam:
- currants - 12 glasses;
- sugar - 15 glasses;
- water - 1 glass.
How we will prepare five-minute blackcurrant jam for the winter: You cannot violate the proportions specified in the recipe. If you increase or decrease the amount of currants, then proportionally change the amount of granulated sugar and water. Sort the berries. Remove twigs and tails. Rinse and drain in a colander. Blend the currants into a homogeneous mass with a blender or food processor. Transfer the resulting puree into a bowl for making jam. Pour water into the berries. Add half the sugar. Place the future currant jam-jelly on high heat. Wait for it to boil. Dim the fire. Set a timer for 5 minutes. Or just time it. Turn off the burner and add the remaining sand. Mix well until all the sugar grains have dissolved. Pour hot blackcurrant jam-jelly “Five Minute” into jars. For convenience, use a ladle. Cover the container with the contents with paper (napkin or towel) and leave for an hour at room temperature. Seal the jars with a seaming machine.
Five-minute currant jelly is ready to be sent for storage.
“Five-minute” currants (recipe for a slow cooker)
While picking currants, I thought it would be nice to “plow” my “multi-horse”. Involve, so to speak, in the preparation of currant jam. And then it stands, you know, idle, its chrome side glistening. No sooner said than done! Written results of making five-minute blackcurrant jam are in front of you.
List of products for quick currant jam:
- black currants - 8 glasses;
- sugar - 10 glasses;
- water - 2 glasses.
Detailed recipe for five-minute blackcurrant jam:
Sort the berries, removing all twigs and leaves. Rinse. Place clean berries in a bowl. Add sugar. Leave at room temperature until juice appears. This takes approximately 6 hours. Transfer the berries along with the juice into the multicooker bowl. Select the "Multi-cook" program. Temperature - 110-120 degrees. Time - 10 minutes. It will take approximately 5 minutes for the jam to boil. And 5 minutes directly to prepare the treat. Do not close the lid during cooking. Pour the prepared currant “Five Minute” into clean jars. Roll up and turn upside down until completely cool. And then put the jam in the cold for long-term storage until winter.
Redcurrant jam “Pyatiminutka”
A sweet and sour delicacy of transparent ruby color... This five-minute jam simply has no place in a dusty cellar or dark pantry. But otherwise, the harvest simply will not have a chance to “survive” until winter. So get ready and try to forget about it. At least for a month or two.
Grocery list:
- red currant berries - 1 kg;
- sugar - 1.5 kg;
- water - 300 ml.
Preparation: Rinse the berries. Remove all debris. To get rid of water, drain the berries in a colander. Let it sit. At this time, start preparing the syrup. Mix sugar with water. Bring the syrup to a boil. Dip the berries into it. Let it boil again. From the moment of boiling, time it for 5 minutes. Turn off the fire. Stir. Be careful if you want to preserve beautiful whole berries in syrup. Or intensively, if you plan to prepare five-minute currant jelly for the winter.
You can even mash the berries with a potato masher for uniformity. Return the jam to the burner. Bring to a boil again and cook for another 5 minutes. Distribute the finished jam into sterilized glass containers. Roll up with clean boiled lids. Store in a cool place.
Five-minute jam from red currants with honey
The recipe is unusual. You can’t prepare a lot of this delicacy. Well, it is not necessary. Save a small jar of this “delicious” currant jam for a special occasion. To put the delicacy on the table with a solemn look and readiness to accept praise. Ready? Write down the recipe.
Ingredients:
- red currant - 800 g;
- honey (artificial) - 800 g;
- water - 2 glasses.
Subtleties of preparation:
Dissolve artificial honey in two glasses of water. Place on low heat. When the honey dissolves, increase the heat intensity. Bring honey syrup to a boil. Natural honey cannot be heated, so use artificial honey. Wash the berries, sort them, separate them from the stems. Stir red currants into honey syrup. Stir. After boiling again, cook the jam for 5 minutes. There is no need to stir, but do not forget to skim off the foam. Distribute the five-minute jam into dry, sterile jars up to the shoulders. Seal tightly with clean nylon lids or roll up with a key for preservation.
Don't lose the recipes! Sweet preparations to you!
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