Redcurrant jam for the winter. How to make redcurrant jam
Now at silverina1 passes FM "Summer - to the bank!". Season 3 " . i sent a jam recipe there.
Contrary to popular belief - with the use of gelatin, you can cook jams, and gelatin will retain its gelling properties. Just do not need to cook for a long time and when using it together with very acidic berries, you must observe the correct proportions of these berries and gelatin itself. Below are two recipes in which these proportions are selected and the jam is thick even without sugar, but only with a sweetener.
World Health Organization has limited sugar intake to 25 gr per day for women and for men,and the American Association of Cardiology towards men softened their position a bit and allowed them to useup to 37.5 grams of sugar per day. With such small norms, there can be no question that, without harm to health, still consume sugar and boil jam in a proportion of 1 kg of sugar - 1 kg of berries.
For several years now I have been cooking instead of such jam - quite another, namely jam, and I will tell you how I do it.
Instead of sugar, I use harmless and very modern sweeteners of natural origin, they are a new generation, STEVIA or ERITRITOL. Stevia is obtained from the Stevia plant (it grows even in our Crimea), and Erythritol is produced from various natural products, in particular, the skin of oranges, red mountain ash can be.
I make such jam and jams and put them in the smallest jars. And we treat such jam and jam in our family as a treat and don’t eat it with “tablespoons”. It’s good to take, for example, 40-50 grams of such jam and spread on a piece of homemade bread for breakfast in the morning.
Recipe number 1. Blackcurrant jam on gelatin
KBZhU: Calories per 100 g: 57 kcal
BJU: 5.0 gr., 0.4 gr., 6.8 gr.
Ingredients:
- 1000 g blackcurrant, peeled- 50 grams of loose gelatin
- 150 grams of erythritol or sugar, you can take 50 grams of sugar and 25 crushed tablets. stevia
Total: 1200 gr
The weight of one serving is 45 g, the calorie content of the serving is 26 kcal.
Cooking
1.
Peel the berries of black currant from twigs and dry stalks, rinse, dry on a paper towel.
Fold in a bowl and with a submersible blender, grind 2/3 of the berries, or you can crush them with a crush. Pour erythritol, gelatin 50 g, mix well, give swell gelatin for 20 minutes.
2. Pour the workpiece into a metal pan with a thick bottom and heat until boiling, stirring constantly.
Cook for 3-5 minutes, stirring constantly, so that all the berries are boiled, at the end add drops of vanilla extract.
Put in the refrigerator, it is in the refrigerator that the jam will harden to a state of dense jelly. Store in a cool place (cellar) or refrigerator.
This jam is very thick, heit is also good as a layer for cake or as a spread on bread, as a layer without baking for shortcrust tarts.
Reheating, for example, when baking yeast pies, it is not subject.
P. S.Small jars accumulate in me all year long; in them I buy either natural yogurt or some exotic types of the same sugar-free jam or jam. Also suitable for packaging are jars of red caviar and herring in sauce.
Gelatin swells in a berry mixture:
End of cooking:
Recipe number 2. Redcurrant jam on agar and gelatin
Red currant berries have a very high degree of acidity, almost the highest among all the berries, therefore, to make them jam thick enough, not losing their properties at room temperature, we need two types of gelling substances.
The berries of red currant were very ripe from my garden.
KBZhU: Calories per 100 g: 43 kcal
BZhU: 3,7 gr: 0,0 gr: 7,0 gr.
Ingredients:
- 1100 g of red currant, peeled from twigs- 40 grams of loose gelatin
- 15 g agar-agar
- 150 grams of erythritol or sugar, you can take 50 grams of sugar and 25 tablets. stevia
- 200 g of water
- 2 drops of liquid stevia extract with the smell of vanilla or grains 1/2 pod of natural vanilla
This amount of berries is enough for 6 jars of 180 g.
The weight of one serving is 45 g, the calorie content of the serving is 19 kcal.
We need a mixer with a submersible nozzle.
Cooking
1.
Rinse the berries of red currant, dry on a paper towel, peel from twigs, leaves and dry stalks.
Fold in a bowl and crush the berries with a hand blender.
Rub through a small metal sieve, we will have 800 g of mashed berry and 300 g of cake, we do not need cake.
Pour gelatin 40 g and agar-agar 15 g cold water 200 g, leave for 20 minutes. for swelling.
Pour erythritol in mashed potatoes, a mixture of gelling substances, mix.
2. Pour the mashed potatoes and a solution of gelling substances into a metal pan with a thick bottom and heat until boiling, stirring constantly.
Cook for 1-2 minutes, stirring constantly, add vanilla extract at the end of cooking.
Pour into sterilized jars with a sterilized spoon, close also with sterilized lids and turn over, cover with a blanket for 1, 5 hours.
Remove the blanket, turn the jars over, allow to cool to room temperature.
Put in the refrigerator, it is in the refrigerator that the jam will harden to a jelly state.
You can store such jam at room temperature or in the cellar.
This jam turns out medium density, heit’s also good as a spread on bread, as an accompaniment to cheesecakes, for serving cottage cheese casseroles, pancakes. It cannot be reheated.
P. S. This option of jam on agar-agar and gelatin is very budgetary, since if you only use agar-agar, it would be very demanding because of the high acidity of the berries, and it is very expensive. In addition, the jam according to this recipe has a very interesting structure, not cutting, but slightly soft, plastic, one agar-agar cannot give such a structure.
Harmful to you sweets!
Mix everything and leave to swell:
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Also in our blogs you can read the posts:
(on agar) ₽ 215.00 (weight 150 g)
Raspberries, water, erythritol, pectin, CMC (fiber), acidity regulator-citric acid, stevia extract, sorbic acid.
Nutritional value per 100 g of product: proteins - 0, fats - 0, carbohydrates - 19 g, including erythritol 14 g, dietary fiber 1 g. Energy value per 100 g: 18 Kcal / 75kJ. GOST 31712-2012. Expiration date: 1 year. Store at a temperature of 0 C to 20 C and relative humidity not more than 75%. The can volume is 167 ml.
Net weight: 150 + -2 gr.
So the red currant blossomed in my garden, I harvested all kinds of preparations for the winter from it for many decades. And not just because they like the berry, it is very useful, and some goodies only come from it. What a fragrant compote, the family drinks a can in one evening. And jelly unimaginably shimmering in the sun, from no other berries this will not work.
Some argue which of the currants is healthier, black or red. Yes, they are all good in their own way, their composition is different and the effect on the body, too. But both are useful.
Redcurrant has the property of lowering blood sugar, which is very necessary for diabetics. She is also a good diaphoretic and diuretic. It can remove toxins and toxins from the body. Well, and, of course, vitamins that are passed on to all products made with soul and love for the long winter.
- 1 Redcurrant for the winter, recipes
- 1.1 Redcurrant jelly
- 1.2 "Live" redcurrant jam without cooking
- 1.3 Redcurrant jam
- 1.4 Redcurrant jam
- 1.5 Redcurrant jam
- 1.6 Redcurrant juice
- 1.7 Redcurrant compote
- 1.8 Redcurrant jam with apples
- 1.9 Frozen Red Currants
Red currants for the winter, recipes
Personally, I know a lot of redcurrant recipes. I have a rather large area for bushes. But I try to use recipes with minimal or no heat treatment. The taste is taste, but I want to keep more vitamins that we need so much in the winter.
There are many recipes for which the berry needs to be chopped. With modern kitchen helpers, this is not a problem, but I still prefer to wipe through a sieve or squeeze the juice through gauze, it somehow tastes better.
Redcurrant jelly
Yes, it is with this recipe that you need to start, because it is from redcurrant that jelly is best obtained. The berry is gelled superbly without any additives.
We will need:
- Kilo berries
- Kilo sugar
- Half liter of water
How to make redcurrant jelly:
We wash the berries thoroughly and choose twigs, remove the tails. We put it in a container and fill it with water, turn on the average temperature and bring to a boil, just before the moment when the water begins to beat with a key. Remove from the stove and set the colander to another saucepan, where we will drain the liquid and wipe the juice. In order to achieve clean juice without getting pits and skins, take a fine sieve and a wooden spoon. The berry already visited in boiling water is very easily wiped. We wipe the juice in the water where it was boiled.
Separately, we cook marlechka, folded four times, to squeeze the cake well. In our saucepan, we will get pure juice in which you need to pour all the sugar at once and put on fire, first set the average temperature, then, after boiling, reduce and cook for half an hour.
When time passes the jelly can be poured into jars, take small, not more than half a liter. On top of the jelly, you can pour a teaspoon of sugar or put parchment. When cooling, the jars do not need to be turned over.
"Live" redcurrant jam without cooking
Such jam is stored only in the refrigerator, so there is not much to do. But what is the use of one jar open in winter, how many vitamins !!!
What will be needed:
- Kilo berries
- Two kilos of sugar
How to cook live vitamins:
We, as always, at the beginning of the berry need to sort out everything. Here it is impossible to prevent the entry of unripe fruits or already ripe berries, just carefully remove all the tails. Then you need to properly drain the water and dry the berry.
We sterilize all the items that we will use to make this jam, you can just scald it with boiling water.
We scroll the berries in a meat grinder, it’s easier for me to chop the blender. Then carefully wipe it through a sieve to remove all the bones. Pour sugar into the resulting juice. Yes, you still need to squeeze the cake, there remains a lot of juice. Stir sugar with a wooden spatula or spoon until completely dissolved. Then we spread the jam in sterile dry jars and put it in the refrigerator.
Redcurrant jam
If jelly can be added as a filling to cakes and pastries from shortcrust pastry, then red currant jam is simply great in a homemade holiday cake.
To prepare it, we take:
- Kilo of currant
- One and a half kilos of sugar
- Half liter of water
How to make jam:
Jam, though it’s longer to cook than jelly, is a bit easier. We also thoroughly rinse the sorted berry and leave it in a colander. Boil some water in a saucepan and in the same colander let the berries drop for a couple of minutes for blanching. Then pour it into the container where the jam will be cooked until cooked, and trample with a wooden pestle, or you can knead it with a wooden spoon.
Pour water into the berry mass and immediately fill the whole sugar. We begin to cook, the process will be long, you need to boil more than twice. Then you need to check that the drop does not spread. Then it will be ready. It remains to lay out in jars. You can store it just at home.
Redcurrant jam
We will need:
- Kilo berries
- Kilo sugar
How to make redcurrant jam:
We sort the berries and wash them under a tap in a colander, leave them for a while so that the glass water. But do not leave it for more than half an hour, the lower berries will begin to choke.
We pour the berries into a stainless container and immediately fall asleep with the entire volume of sugar. let’s stand for a couple of hours, no longer needed, currants give juice very quickly.
Transfer the container to the stove and bring to a boil while stirring, boil just a couple of minutes, this is enough for red currant. Immediately pour everything into jars and can be stored under nylon covers, if they are tight.
Redcurrant jam
Jam is made almost the same as jelly, only the mass is thicker, due to prolonged boiling. It is very convenient to store jam, a refrigerator is not required, and homemade cakes with it are very tasty.
What is needed for jam:
- Kilo red currant
- Kilo sugar
How to cook jam from red currant:
For jam, you can take and ripened, mashed berries. we sort it out, wash it and remove the water, you can sprinkle it on a towel in one layer to dry. Then crush the berry with a wooden pestle. If you do not like the bones in the jam, you can also rub through a sieve.
We mix the berry mass with sugar immediately in the cooking bowl and begin to cook. First, you can set the average temperature until everything boils. But then you definitely need to reduce and cook already at the very minimum, you have to cook for a long time until you reach the desired consistency. Usually the jam is ready when it starts to exfoliate from the walls of the pan. Jam, as well as jam can be stored in an ordinary cabinet in the kitchen.
Redcurrant juice
Natural and fragrant, everyone likes it without exception. It cooks quickly and is well stored.
What is required:
- Three kilo berries
- Paul kilo of sugar
- One and a half liters of water
How to make juice:
We sort through the berries, but the branches can be left, it will be more fragrant, and they do not interfere. Pour water in a saucepan and cook for about 10 minutes. Then you need to strain the berries and rub through a sieve, you can squeeze through cheesecloth, it turns out better. Pour sugar into the juice and let it boil over low heat for five minutes. Pack in jars.
Redcurrant compote
I’m always closing a lot of redcurrant compote, because we start drinking it before the winter, but as soon as the banks cool.
What we will need:
- Berry
- Sugar
How to cook:
My berries are pretty good. I don’t break the tails for the compote, on the contrary, I try to rip more with grapes, they look so beautiful. I make compote only in three-liter jars. Fill with berries a third, maybe a little more. I measure the amount of water, just pour cold water into a jar of berry and then pour it into a saucepan.
For each three-liter jar I add one and a half glasses of sugar, boil the syrup, it should boil for about five minutes until it becomes transparent. and immediately pour boiling into berries, at the very neck so that there is no air left in the jars. I roll it up, flip it over the lids and wrap it in a warm blanket.
Whatever you say, it’s very convenient to make jam like this. Some generally cook all the jam only in the slow cooker.
What is required:
- Two kilo berries
- One and a half kilos of sugar
How to cook:
Rinse the berry, remove all debris and allow to dry. Then we fall asleep in a bowl with sugar and let stand until the juice begins to appear and the sugar melts. Stir with a wooden spoon and in the quenching mode we cook for 20 minutes with the lid closed. Immediately lay out in jars.
Redcurrant jam with apples
We will need to prepare:
- Kilo berries
- Paul kilo of apples
- One and a half kilos of sugar
- Lemons half a teaspoon
How to cook:
The berry needs to be washed, removed all the garbage and put it out to dry in one layer. The apples must be freed from the core and peel, cut into small cubes and, so as not to darken, hold for half an hour in water with citric acid. Then also drain the water from them and allow to dry if possible.
You need to pour sugar into the water and boil the syrup, then pour dried apple slices into it and cook for ten minutes. Then pour the berries there and only bring to a boil. Allow to cool, at the end put again on the stove and cook until it is ready. Pack in jars.
Frozen Red Currants
Of the ingredients you will need only a clean berry without garbage, preferably dried and of good ripeness.
How to cook:
Sort the berry itself, wash and spread on a towel in one layer. Wait for it to dry. Then lay out in containers or bags and immediately place in the refrigerator, in the freezer. You can store such a berry until the next season, if you do not defrost it. You can cook stewed fruit out of it in winter, eat just with sugar, add to the fillings.
Currant jam - an independent delicacy, an ingredient in sweet sandwiches, a great addition to ice cream and any other desserts.
He will find his place in any sweet dish and will surely delight you with an amazing taste.
Currant jams for the winter can be prepared in a variety of ways.
The best of them are collected here!
Currant jam for the winter - general principles of preparation
For jams, you can use berries of black, white and red currants. Sometimes several varieties are mixed. Other ingredients may be added. Basically, these are ripening berries: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and sent to the workpiece. Jam is always boiled.
What is the difference between jam and jam? Both types of preparations consist of berries and sugar. The difference between them is only in consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and stones is used. Jelly jam consistency. It is achieved in a natural way due to the pectin contained in the berries. Sometimes, for the desired consistency, gelatin and pectin are additionally put. The workpiece is thicker, does not require long cooking.
Currant jam is well stored. The boiling mass is poured into sterile dishes and hermetically sealed. After cooling, they are sent to a cool pantry or to the basement.
Recipe 1: Natural currant jam for the winter
The recipe for natural currant jam, which contains only sugar. The berries for this harvest can be used red or black, no difference.
1. We sort the berries, remove the spoiled currants, tear off the tips and tails. We rinse.
2. Put in a combine or in a bowl, grind to a state of mashed potatoes along with the seeds.
3. Add prescription sugar, put on the stove and start warming up. It is important that the grains dissolve before the jam boils.
4. After boiling, boil the workpiece to the desired density, an average of about thirty minutes. Stir regularly to prevent the mass from burning.
5. We lay out in jars previously sterilized. Cork up. After cooling, we send it to a cool place for storage.
Recipe 2: Winter Redcurrant Jam with Gelatin
A variant of a very thick redcurrant jam for the winter, which does not need to be boiled for a long time. A suitable consistency is easily obtained by adding gelatin, but everything must be done according to the rules.
25 grams of gelatin.
1. We sort, wash the berries and twist through a meat grinder. Or grind in other ways.
2. Combine dry gelatin with prescription sugar, stir.
3. Pour sugar mixture into twisted currants. Stir and refrigerate for two hours.
4. We take out, mix again and hold for another four hours.
5. Put the sweet mass on the stove and simmer until boiling, but do not boil. If the sugar grains do not dissolve, then just turn it off and leave the mass to stand until it cools. Then reheat.
6. We put hot, but not boiling jam in jars. If the mass boils, then it's okay. Just gelatin will lose its properties, and the workpiece will not work out thick enough.
Recipe 3: Blackcurrant jam for the winter with an orange
To prepare a spectacular and fragrant blackcurrant jam for the winter, you need a juicy orange. Or even a few.
0.3 kg of oranges.
1. Put the currants in a colander, rinse well. Leave for half an hour to drain excess fluid.
2. Grind the berries in a puree harvester. Or simply twist through a meat grinder, but use a mesh with small holes.
3. Add sugar to the berries, set to boil.
4. Remove the aromatic zest from the orange. To do this, just rub the washed citrus on a fine grater.
5. We clear all the orange from the remnants of the peel, remove the seeds from the slices and twist the flesh of citrus or interrupt in the combine.
6. After 10 minutes of cooking currants, add the orange.
7. Boil jam with citrus together for 15 minutes.
8. Pour into the necessary containers, cork. Until cooling, we maintain in an inverted position.
Recipe 4: Winter currant jam with pectin
A wonderful recipe for red or black currant jam for the winter, which is cooked very quickly. The density and the desired consistency gives pectin. You can buy it in the departments of baking ingredients.
1. We sort out the currant. All tails are torn off. Put in a bowl, take a large pestle and grind. Juice should appear.
2. Pour pectin and set on fire.
3. After boiling add sugar to the berries. Reduce the fire and hold until the grains are completely dissolved.
4. After boiling, cook the jam for exactly five minutes.
5. Take a clean ladle, sterile jars and pour the workpiece. Hermetically sealed for subsequent storage. The covers should also be clean.
Recipe 5: Redcurrant jam for the winter with gooseberries
A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, why not harvest them together?
0.6 kg of gooseberries;
0.3 tsp citric acid.
1. Put in a saucepan gooseberry berries, which are sure to be washed and dried.
2. Lower the blender and turn the berries into thick juice.
3. Add all the sugar at once and be sure to pour in the water.
4. Put the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.
5. While preparing gooseberries, we sort through the berries of currant and also mashed.
6. Pour redcurrant and cook with gooseberries for another quarter hour, add citric acid.
7. The jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!
8. We twist the lids, cool, send to storage.
Recipe 6: Blackcurrant Jam with Ginger
A variant of an unusually fragrant and rich blackcurrant jam. It can be corked for the winter if something remains after taking the sample.
20 grams of ginger;
1. Rub the currant berries to the pulp, transfer to a saucepan.
2. Add prescription sugar, put on low heat. Tomim under the lid until the sand completely dissolves.
3. Once the grains have fully dispersed, you can add fire. Let the jam boil for 10 minutes.
4. Add finely grated ginger, then pour cinnamon.
5. Boil for another ten minutes and the fragrant delicacy is ready!
Recipe 7: Currant Jam in a Multicooker
A method of making jam from any currant in a slow cooker. It can be consumed immediately or put in clean containers and sent for storage. The kitchen assistant should have a “multi-cook” program with the possibility of an independent task of the necessary parameters.
3 cups sugar;
150 grams of water.
1. The washed and freed from the twigs berries stack in a slow cooker.
2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.
3. We take out the currants, cool and wipe through a sieve. You will get the most gentle mashed potatoes with a minimum amount of waste.
4. Combine the currants with sugar, again sent to the slow cooker.
5. Set the jam program for 20 minutes, this is enough for jam.
6. After the signal, we get the aromatic mass and use it for its intended purpose. Do not worry about the consistency of jam, after cooling it will become thicker.
Recipe 8: currant jam for the winter with cherries
Another variant of a very bright and saturated currant jam for the winter, which can be prepared from black, red and even white varieties.
1. At cherries, immediately remove the seeds, throw off the washed berries in a saucepan.
2. Add pure currants without ponytails and leaves.
3. Pour half a glass of water, cover and steam for about fifteen minutes. The berries should become completely soft. Cool down.
4. Grind steamed cherries with currants through a sieve. Optional with small holes.
5. Add sugar to the smoothie, stir and set to boil.
6. After boiling jam, simmer for about ten minutes.
7. Pour into jars and you're done! Cork immediately until the mass has cooled.
So that when pouring boiling jam into small jars not to get burned, the containers are placed on a plate. They hold on to it, and accidentally spilled drops do not dirty everything around.
Drops of jam that fell on the neck of the can immediately need to be wiped with a clean cloth. Otherwise, the lid will lie unevenly, air will enter the workpiece, the contents of the jar may soon deteriorate.
How to check if jam is frozen or not? You just need to drop a drop of hot mass on a chilled plate. You can immediately put several dishes in the freezer, so that it is easier to determine the desired consistency.
Banks need to be clogged immediately after laying out the jam, while the workpiece is hot. Covers, key, towels should be at hand.
Add sugar to jam better after softening the berries. Otherwise, they will remain solid for a long time, the process of preparing a sweet treat can drag on.
Red currant has not only beneficial properties, but also has a good gelling ability. Therefore, many housewives often make preparations for the winter season, such as jam, jelly or jam. Redcurrant jam has an amazing sweet taste. As a rule, it is used with baked pies, holiday cakes or other homemade cakes. To prepare such a treat according to various recipes is quite simple.
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Features of jam making
For jam, you can use not only ripe berries. Slightly unripe fruits are much healthier, since they contain pectin in large quantities. The currants are ground before cooking, using pure juice or seedless purees. The consistency of jam has a jelly-like appearance. Usually this happens naturally, but sometimes pectin with gelatin is added to obtain the desired density.
For jam cooking, it is best to choose a stainless steel pan. It will not allow the broth to burn and will not leave an unpleasant metallic taste.
A popular way to cook jam is without cooking. This recipe will preserve all the vitamins to strengthen the body in the cold period. In this case, it is necessary to follow all sterilization rules so that the contents of the jar do not deteriorate before winter. Containers for jam should be selected in small sizes (half-liter or 0.33 ml). This will be enough at once for baking. If the family is big, then you can prepare liter cans, but not more. You need to roll up containers with refreshments with metal lids, as well as tight nylon or screw.
Quick recipe
Many housewives call this recipe "five minutes." It is relevant for those who do not particularly like to mess around with blanks.
For cooking sweet treats, you will need the following ingredients:
- Currant berries - 1 kg.
- Sugar - 800 g.
Step by step cooking
The washed and peeled berries are beaten in a blender until a uniform consistency is formed.
Then the resulting slurry is rubbed through a sieve to remove the remaining seeds and peel.
Currant puree is transferred to a stainless pan in which jam will be cooked. Then sugar is added, mixed thoroughly and a quiet fire is turned on so that the sweet broth does not burn.
Jam is boiled until the desired thick consistency is formed. During cooking, jam periodically stirred with a wooden spatula.
It is necessary to lay out the sweet broth in jars while still in a hot state, as the mass will thicken even more when it cools.
What you can cook with gooseberries for the winter - simple and original recipes
Jam without cooking
The cooking process in this case should be particularly clean. Currants should be thoroughly washed and dried. To prepare jam, you need to prepare the following products:
- Berries - 1 kg.
- Sugar - 2 kg.
Cooking Technique:
- 1. Dried berries are crushed using a blender, passed through a sieve.
- 2. The puree mass in this recipe is not boiled, but only covered with prepared sugar.
- 3. All mix until it is completely dissolved in jelly.
- 4. Next, lay out on sterile jars and roll up.
Classic recipe
To make jam, you will need the following components:
- Red berry - 1 kg.
- Sugar - 1.5 kg.
- Water - 1.5 cups.
Step-by-step cooking process:
- 1. Currants are prepared in advance.
- 2. At the same time, put a pot of water on the fire to boil it.
- 3. The berry is poured into a colander, and it is placed directly in boiling water for several minutes.
- 4. Next, the currants are placed in the kitchen utensils, where it is planned to cook jam.
- 5. In it, the berry is crushed with a special wooden pestle, add water and granulated sugar.
- 6. All ingredients are thoroughly mixed so that the granulated sugar melts completely.
- 7. Then a quiet fire is set on the stove and the jam is cooked until a thick mass is formed.
- 8. The process of packing jam in jars is similar to the previous recipe.
Hello subscribers and friends!
So they waited, today again I want to please you with unusually simple and tasty recipes for one sweet and sour charms. It will be about currant jam. In previous releases, this issue was already addressed, but only cooked.
I don’t know about you, but I can’t imagine my cellar without this blank. After all, to make it is not difficult. Especially when there are proven recipes and a phased description of the whole work.
I want to remind that currants are black, red and even white. But, it’s white, where I live I haven’t met. If you ask me which is tastier, then in my opinion these varieties are all good in their own way. But the goodies from them turn out different in taste, the one that is dark black it always tastes sweeter than than, red or white. The red shade is peculiar, not everyone likes it, it is more tender than that. What are your impressions, please share, if it’s easy ?!
As for the cooking itself, in principle, taking any recipe as a basis, you can certainly close the jars using any kind of currant.
And what will happen next, you can cook for your favorite household jelly, add to ice cream and even grease the tops or
I still like to mix morsiks and call guests to myself, no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then it will be awesome! It turns out like two in one and a cool aromatic treat for an afternoon snack, and if diluted with water, an excellent vitamin drink.
Before you begin to describe all the steps of the work, it is worth noting that currant jam is a dish that will always be a great dessert on your table.
After all, you can just like that, always pour hot tea and gently spoon this delicacy with a spoon. It with a small acidity and many vitamins will help you remember the wonderful moments of summer. And if you call friends and girlfriends into your house, you can easily stir up. It is this cake that is smeared with such a treat.
Have fun gatherings and have a great and amazing free time! And let this jam take a respected place in your cellar on the shelf.
Now a few words about the preparation itself, this recipe is designed for the confiture to be boiled without water and additional sterilization, this will help it to become more dense in consistency.
Usually everywhere in all culinary sources they write that the proportion of granulated sugar in the jam goes one to one, but you can put a little less so that there is more acidity. If you want, sweetheart, then do not deviate from the basic recommendations. I personally do generally 1 to 1.5, so as not to become acidic.
We will need:
- black currant - 1 kg
- granulated sugar - 800 g (with a slight acidity, or you can take 1.5 kg - it will turn out cool)
Stages:
1. Take the black "beads", how they look magically on a plate, of course I mean currants. Inspect it for rotten or spoiled berries. Then wash the berry using a small colander.
Important! If a lot of berries are picked, then do the work in parts, you do not need to immediately wash the currants in full in a large basin.
2. Then use any electrical appliance to twist the black berries. This is easy to do using a blender or meat grinder. Get a lush mass.
Please note! You must achieve this result, all the fruits must completely burst, like balloons.
3. Next, this mixture should be squeezed through cheesecloth, folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with, as you will have to rub the berries with a spoon.
4. Squeeze out all the juice, and push the cake into another container.
5. And now we make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the medium mode of fire on the stove. As the mass boils, reduce to a small one. It is recommended to cook for about half an hour and stirring every 3-5 minutes.
6. You will see before your eyes that the jam will begin to thicken, but you will only see the desired consistency when it cools down. In a spoon, he will seem to hold on. This is easy to check if you drip onto the edge of the plate and wait a couple of minutes. If the consistency does not suit you, cook another 10-15 minutes.
7. And then pour clean cleaners over sterile jars and cover with metal twist lids (or self-twisting). Due to the fact that the jam will be hot and the jar, respectively, too, the lids themselves easily fit tightly to the neck. Wait until it cools completely and send the workpieces to the basement for storage.
Recipe Five-Minute Like Blackcurrant Jelly
Well, we continue cooking, and this time we take the old recipe, which is tested by time and experience of all the hostesses. After all, the color comes out of such a delicacy is black-bordered, the taste is saturated, and if you add lemon, you will feel a refreshing effect.
Lemon in the composition of this treat is not accidentally added, because it contains a large amount of pectin, and it is due to this that the jam turns out to be dense. If you cook without lemon, it will turn out a little thinner, but maybe you don’t even notice the difference.
This time I want to prescribe the dosage in glasses, so I think it will be more familiar for many hostesses.
We will need:
- currant - 4 tbsp.
- sugar - 6 tbsp.
- lemon - 0.5 pcs. (optionally, without him, it also works fine)
Stages:
1. Conduct preparatory work. Pour boiling water over the lemon and grate the zest on a fine grater. And the flesh, having removed all the bones, chop into a small cube.
Rinse currants in running water and sort out if you come across unripe and tight green berries.
2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let the juice. Then boil the resulting mass in a bowl for five minutes. This should only be done over low heat so that the jam does not stick to the walls.
Experiment. I usually cook like that, I don’t wait five minutes, and as soon as I see that the sugar has melted completely, I immediately turn off the fire and pour it into cans.
3. As you can see, the mixture on the eyes begins to puff and becomes denser. Pour such hot five minutes into cans and cover with lids with a special sealing key.
4. It is advisable then to turn the containers up to the top and check for leaks. You can also put under the blanket so that the heat evenly leaves. Store in a cool place, such as a refrigerator.
5. And then, at any opportunity, eat this magnificent dessert, drink tea. Have a good mood and excellent workpieces!
Video on how to make currant jam for the winter
Want to strengthen your immunity, then go ahead and as they say with the song. And to make it more fun to hum, you can also watch a movie in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even in the country, you can immediately cook such a miracle if you suddenly have a crock-pot on hand.
I recommend it for viewing, because the cooking method is completely different here, the finished jam is filtered through a colander, and only then a super treat is made from it. It turns out several visits, but this does not mean that it is super complicated. All this is done instantly.
Look, what was the result, as if the hostess put gelatin or pectin in it for density. Do not believe me, turn on the button, good luck!
How to cook black and red currant juice confiture
Well, there is probably nothing more beautiful when berries of different shades are taken, this option also flatters me. The color scheme does not suffer from this, but on the contrary it only gets more beautiful. In addition, each variety of this berry has its own advantages, and when we mix them with each other, it turns out gorgeous! Yes, and the benefits of this, only more at times.
We will need:
- black and red currants in any proportions - 2 kg
- sugar - 3 kg
- water - 2 l
- lemon juice - 1 tsp
Stages:
1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove all unnecessary.
2. Pour the berries with sugar (take only half of the total amount that is prescribed in the ingredients) and bring to a boil, and this work should be done exclusively over low heat. Once the mass has boiled, you can immediately turn it off and pour it into jars (only then, you need to pour out the sugar all at once), or you can go the other way.
3. Using a sieve, rub with a spoon or a special machine, scroll the berries so that all the juice merges from them, and come out without stones and skins. Squeeze well, the pulp can then be used in pies or cooked from it.
4. Add the remaining sugar and stir. Pour a couple of spoons of lemon juice to give a little touch of citrus.
5. And again, you guessed it, bring the jam to bubbling and bubbles. Once this happens, cook another 5-10 minutes. It is possible and a little longer so that it does not come out too liquid.
5. Pack on sterilized glass containers, preferably take half liter or liter jars. Cover and allow to cool at room temperature.
Do not forget to leave a little goodies in your vase to try this cool dessert today and treat your grandmother or mommy. Bon Appetit!
It looks divine, what do you say? Cool, isn't it?
Seedless redcurrant jam and skins - winter recipe
In principle, the previous version was just the same, because the confiture was made mainly from syrup, but this one will be made from red currant and no lemon will be added.
I hope that with this instruction, if you are a beginner, be sure to handle it. The main thing is to find a larger bucket of berries, I think you can handle this if you have your own garden, or go to the market, the bazaar and purchase from grannies.
It is important that the fruits are just ripped off, and not stand in a bucket for a couple of days, this will only harm the finished dish, the jam will then turn sour and moldy.
Well, if you have questions, my dear guests and friends, write notes below, I will be happy to answer them.
We will need:
- red currant - 500 g
- sugar - 500 g
Stages:
1. Soak the berries with water, all twigs and sticks will pop up. Take them away, but rather strain through a colander.
2. Here they are bright beads donated by nature itself.
3. Now place them in a container in which you will make jam. This can be a bucket or a small saucepan, as well as an enameled basin.
4. Now take a hand blender and turn it on, mash, whisk in a puree.
6. Now the most responsible work, heat the stove to medium mode, move the saucepan and cook after the appearance of bubbles for about 5-10 minutes. I do not recommend it anymore, as the longer you cook, the less vitamins and nutrients are retained.
During cooking, foam will form, remove it with a slotted spoon.
It is not necessary for the mass to cool down, just put it in boiling form in well-washed jars and plug it with clean lids. Move upside down and wrap in a fur coat. Allow to cool for one day, and then lower it into the cellar for long-term storage. Pleasant blanks!
Grated red currants with sugar without cooking
A great option for those who are for a healthy lifestyle. After all, it is such a charm, which is not served at all, that preserves vitamin C. And, as you know, it helps us protect ourselves from viral infections.
We will need:
- red and black currants - 1 kg
- granulated sugar - 1.2 kg
Stages:
1. Rinse the berries under a stream of cold water. Then drain the liquid into the sink.
2. Transfer the fruits to a cup of a blender or food processor and twist together with sugar. You can use the Soviet method, crush the pusher. You will immediately see that a lot of sweet syrup has stood out.
3. In this form, pour into jars and put in a refrigerator or freezer. Of course, such a jam can not be stored for a long time in the refrigerator, but in the freezer it will completely stand for 1-1.5 years.
If you are making a blank for the freezer, then it is better to take food plastic containers, rather than glass vessels, because they can crack at freezing temperatures.
4. Do not forget to try what came of it all. It’s very tasty and fragrant, with tea it’s the most if there is fresh bread on the table or some
Step by step recipe for currant jam with gelatin
Once again, another option that deserves your attention. Look at the picture how this mixture beckons, it looks charming. Because this option uses a jelly-like element, be sure to try cooking!
We will need:
- sugar - 1 kg
- currant syrup is already ready (see how to make it below) - 1 kg
- gelatin
Stages:
1. Take red currants and measure exactly 1 kg on the scales. And be sure to wash, mash it with a potato masher or any electric appliance, for example, use a meat grinder or a juicer. The blender breaks the berries perfectly, and there is no trace of the skin and bones.
2. Wipe the mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of cake berries came 300 g, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let stand and swell gelatin for a couple of minutes.
3. Place on a stove and simmer over low heat. As soon as the liquid boils, turn it off immediately.
4. Pour into jars that sterilize in advance with the lids, and also do not forget about the funnel and the cooker.
5. Screw the lids on and cool to room temperature. Harvesting is ready for the winter! Eat for health!
That’s all for me. I wish you to find a suitable recipe from this collection, and it will become your favorite and trusted. Be sure to cook jam or currant jam and treat everyone with joy! Bon Appetit!
I wish you all a sunny day and have a great weekend! Until.
Sincerely, Ekaterina Mantsurova
