Hello subscribers and friends!

So we waited, today I want to please you again with unusually simple and tasty recipes of one sweet-sour charm. It's about currant jam jam. In previous releases, they have already touched on this issue, but only cooked it.

I do not know about you, but I cannot imagine my cellar without this blank. After all, it will not be difficult to make it. Especially when there are proven recipes and a phased description of the entire work.

I want to remind you that currants are black, red and even white. But, it is exactly white, where I live I have not met. If you ask me which one tastes better, then in my opinion these varieties are all good in their own way. But the delicacies of them are different in taste, the one that is dark black, it always tastes sweeter than red or white. The red tint is peculiar, not everyone likes it, it is softer or something. What are your impressions, share, please, if it is easy ?!

As for the cooking itself, in principle, taking as a basis any recipe, you will certainly be able to close the jars using any type of currant.

And what will happen next, you can boil jelly for your favorite household, add to ice cream and even lubricate the tops or

I still like to mix morsiki and invite guests to my place; nobody will refuse such a drink either. And if you do not dilute it with ordinary water, but with gases, it will generally be awesome to fly away! It turns out like two in one and a great aromatic delicacy at the mid-morning 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 the currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just pour hot tea and gently spoon it with a spoon. It is with a little sourness and a lot of vitamins, will help you remember the wonderful moments of summer. And if you call your friends and girlfriends into your house, you can easily stir up everything. This is the cake smeared with such a treat.

Have fun and enjoy your free time and have a great time! And may such a jam take a respected place in your room on the shelf.

Now a few words about the preparation itself, this recipe is designed for the fact that the confiture will cook without water and additional sterilization, this will help it to become more dense in texture.

Usually everywhere in all culinary sources they write that the proportions of granulated sugar in the jam goes one to one, but you can put a little less, so that there is more sourness. If you want sweeter, then do not depart from the basic recommendations. I personally do generally 1 to 1.5, so as not to be sour.

We will need:

• black currant - 1 kg
• sugar - 800 g (with a slight sourness, or you can take 1.5 kg - it will turn out great)

Stages:

1. Take the black "beads", how they look magically on a platter, of course, I mean currants. Inspect it at the time of rotting or spoiled berries. Then wash the berry using a small colander.

Important! If the berries are collected a lot, then do the work in parts, do not immediately need to wash the currants in full in a large basin.

2. Then use any electrical device to twist the black berries. This is done easily using a blender or meat grinder. Get lush weight.

Please note! You must achieve such a result, all the fruits must completely burst like balloons.

3. Next, this mixture should be squeezed through gauze, folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with it, as it is necessary to grind all the berries with a spoon.

4. Squeeze out all the juice and fold the cake into another container.

5. And now from the currant juice we make jam, which will look like jelly. To do this, add sugar to the liquid. And put on the stove medium fire. As the mass boils, turn it down a little. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see in your eyes that the jam will begin to thicken, but you will see the desired consistency only when it cools down. In the spoon, it will be like to hold on. It is easy to check if you drip on 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 it with a clean ladle over sterile jars and close with metal caps twist (or self-tightening). Due to the fact that the jam will be hot and the bank, respectively, too, the lid itself is easily tightly pulled to the neck. Wait for complete cooling and send the blanks to the basement for storage.

Five minute recipe, like black currant jelly

Well, we continue cooking, and this time we take the old recipe, which is tested by the 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 delicacy is not accidentally added, because it contains a large amount of pectin, and it is due to this jam is obtained dense. If you cook without a lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage with glasses, so I think it’s more usual for many hostesses.

We will need:

• currant - 4 tbsp.
• sugar - 6 tbsp.
• lemon - 0.5 pcs. (optional, it goes great too)

Stages:

1. Do the preparatory work. Pour boiling water over lemon and rub zest on a fine grater. And the softness, removing all the bones, chop into small cubes.

Also rinse the currants in running water and sort out if unripe and taut green berries come across.

2. Then add sugar, stir and let stand for about 30-60 minutes and let the juice. Then boil the resulting mass in a basin for five minutes. This should be done only over low heat so that the jam does not stick to the walls.

Experiment. I usually still cook it this way, I do not wait five minutes, but as soon as I see that the sugar has melted completely, I immediately turn off the fire and pour it into jars.

3. As you can see, the mixture in the eyes begins to puff and become thicker. Pour this five-minute hot-dip into the cans and cover them with a special sealing key.

4. It is advisable then to turn the container to the top bottom and check for tightness. You can also put under the blanket to heat evenly left. Store in a cool place, such as in a refrigerator.

5. And then at any opportunity eat this magnificent dessert, drink tea. Have a good mood and excellent blanks!

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 so that it was more fun to hum, you can also watch a movie in which everything is available and clearly shown. Such a cheat sheet will help out everywhere and always, even at a dacha, you can immediately cook such a miracle, if a multicooker suddenly appeared at hand.

I recommend for viewing, because the method of cooking is completely different, ready-made jam is filtered through a colander, and only then a super delicacy is made from it. It turns out several visits, but this does not mean that it is overly complex. All this is done instantly.

See how it came out, as if the hostess put gelatin or pectin in it for density. Do not believe, turn on the button, I wish you good luck!

How to cook confiture from the juice of black and red currants

Well, there is probably nothing more beautiful, when the berries are taken in different shades, this option flatters me too. The color scheme does not suffer from this, but on the contrary becomes only more beautiful. In addition, each variety of this berry has its advantages, and when we mix them together, it turns out great! And the benefits of this, but 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 look closely at the time of bad or rotten fruit. Remove all unnecessary.

2. Pour the berries with sugar (take only half of the total amount that is written in the ingredients) and bring to a boil, and this work should be done only over low heat. As soon as the mass boils, you can immediately turn it off and pour it over the cans (only then, you need to pour out the sugar all at once), but you can go the other way.

3. Using a sieve, mash with a spoon or a special machine scroll the berries to merge with them all the juice, and came out without stones and skins. Squeeze well, the pulp can then be used in pies or cook from it.

4. Add leftover sugar and stir. Pour in a couple of tablespoons of lemon juice to add a small citrus note.

5. And again, as you guessed, bring the jam to boiling and bubbles. As soon as this happens, cook for another 5-10 minutes. It can be a little longer to not too liquid.

5. Prepack in sterilized glass containers, preferably take half a liter or liter jars. Cover and allow to cool at room temperature.

Do not forget to leave a little delicacy in your little vase so that today you can try this great dessert and treat your grandmother or mommy. Enjoy your meal!

It looks divine, what say? Cool isn't it?

Red currant jam without stones and skins - a recipe for winter

In principle, the previous version was also this way, because confiture was made mainly from syrup, but this one would be made from red currant and lemon would not be added.

I hope that with this instruction, even if you are a beginner, you will definitely be able to cope. The main thing is to find a bigger bucket of berries, I think you can cope with it if you have your garden, or go to the market, to the market and buy it from the grannies.

It is important that the fruits are just torn off, and not stand in a bucket for a couple of days, it only hurts the finished dish, the jam will then sour and covered with mold.

Well, if you have questions, my dear guests and friends, write notes below, I will gladly answer them.

We will need:

• red currant - 500 g
• sugar - 500 g

Stages:

1. Soak the berries with water, all the twigs and sticks will pop up. Remove them, and better strain through a colander.

2. Here they are bright beads, donated by nature itself.

3. Now put them in the container, in which you will make the confiture. This may be a ladle or a small saucepan, as well as an enamel basin.

4. Now take the immersion blender and turn it on, pound, beat in a puree.

6. Now the most important work, heat the stove to medium mode, move the saucepan and boil after bubbles appear for about 5-10 minutes. I do not advise it anymore, since the longer you cook, the less vitamins and nutrients are stored.

In the process of cooking foam will be formed, remove it with a slotted spoon.

It is not at all necessary for the mass to cool down, put it in a well-washed jars and fill up with clean lids. Move upside down and wrap in a fur coat. Allow to cool for one day, and then lower into the cellar for long-term storage. Pleasant blanks!

Faded red currant with sugar without cooking

A great option for those who are for a healthy lifestyle. After all, it is such a delight that does not serve boiling at all, preserves vitamin C. And he, as you know, helps us defend ourselves against viral infections.

We will need:

• red and black currant - 1 kg
• granulated sugar - 1.2 kg

Stages:

1. Rinse the berries under cold running water. Then drain the fluid into the sink.

2. Move the fruit into a cup of blender or food processor and twist together with the sugar. You can use the Soviet method, crush tolkushkoy. Immediately see that a lot of sweet syrup stood out.

3. It is in this form that 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 stand for 1-1.5 years.

If you are doing the preparation for the freezer, it is better to take food plastic containers, rather than glass vessels, because they can split at sub-zero temperatures.

4. Do not forget to try what came of it all. Very tasty and fragrant, with tea it’s the most, if there are fresh breads on the table or some

Currant Jam Recipe with Gelatin Steps

Again, another option that deserves your attention. Look at the picture, as this mixture attracts, it looks fascinating. Because in this variant jelly-like element is used, be sure to try to cook!

We will need:

• sugar - 1 kg
• currant syrup is ready (see how to make it below) - 1 kg
• gelatin

Stages:

1. Take a red currant 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 juicer. Excellent blender breaks the berries, and from the rind and bones there is no trace.

2. Through the kitchen sieve wipe the mixture. The cake should come out almost dry. From 1 kg of cake meal came 300 g, and 700 g of juice. Add sugar and gelatin to syrup. Stir. Let the gelatin stand and swell for a couple of minutes.

3. Place on the stove and simmer on low heat. As soon as the liquid boils immediately turn off.

4. Pour into cans that you sterilize in advance with the lids, and do not forget about the funnel and ladle.

5. Screw on the caps and cool to room temperature. The billet is ready for winter! Eat on health!

I have it all. I wish you to find a suitable recipe from this collection, and it has become your favorite and tested. Be sure to boil jam or currant jam and treat everyone with joy! Enjoy your meal!

I wish you all a sunny day and a great weekend! Until.

Sincerely, Ekaterina Mantsurova

Talk about what to cook from red and black currants for the winter?

Red currant or black jam can be used as a stand-alone dessert, not bad it also goes well with ice cream, soufflé, cocktails and yogurt. Such a jam can be an exquisite addition to pastry baking, fruit salads, cottage cheese casseroles, pancakes and pancakes. Delicious, healthy and beautiful jam is easy to make at home.

How to make delicious red and black currant jam

Red currant jam for winter

Red currant is one of the most common berries in our country. From it you can make very tasty and healthy compote, fruit drink, jam, as well as it makes an excellent jam with a bright beautiful color.

Composition:
  Red currant - 1 kg
  Sugar - 1 kg
  Water - 1 cup

Cooking:

  Rasp currant berries, sort, remove the twigs.

  Put them in an enamel saucepan, add water and let them boil. Immediately remove from heat.

  Pereteret currants through a sieve. Squeezes can not throw away.

  Pour sugar in puree and put on medium heat. Boil until the volume decreases 2-2.5 times and the drop will not spread on the plate. Do not forget to remove the foam.

  Pour the finished jam over sterile jars and close the lid.

  Cooled jam can be eaten immediately and can be left until winter.

Jam can be served with tea, ice cream, cottage cheese and of course in its pure form, it will fly away with a bang.

Enjoy your meal!

On a note
  The remaining wrinkles from the grated currant can be filled with water through a sieve, add sugar to taste and a few drops of lemon juice. Put on the fire, boil, and then strain. It turns out delicious juice.

Enjoy your meal!

Currant jam with orange in a slow cooker

In this currant jam, we add oranges, and with the zest. So the jam will be fragrant, and most importantly - healthier.

Composition:
  Berries of red or black currant - 1 kg
  Large oranges - 2 pcs.
  Sugar - 1 kg

Prepare jam of red or black currant and oranges in a slow cooker as follows:

We pick berries from brushes and in a colander we wash under a tap. After 20 minutes, when water runs out of them, grind in a meat grinder or blender.
  My boiling water and oranges and also skip through a meat grinder. Together with the currant we send in the form of a multicooker.

  Add sugar and set the mode "Quenching".
  Cooking jam from currants and oranges in a slow cooker for 30-35 minutes. While the jam is still boiling, pour it into sterile jars and cork.

Enjoy your meal!

Red currant jam for the winter recipe with sweet cherry

Very tasty it turns out currant jam with sweet cherry.
  Composition:
  500 g sweet cherry
  1.5 kg of red currant
  1 kg of sugar

Cooking:
  The recipe for making such a dessert is very simple.

1-2 minutes boil the prepared red currant berries.

Then wipe them through a sieve.

At 1.5 kg of this berry puree, add 1 kg of sugar and cook over medium heat until the mass becomes thick. After that add 500 g cherries and, occasionally stirring, cook until berries are ready.

Put the jam on prepared banks and close the lids. Enjoy your meal!

On a note
  Do not use aluminum containers, as during oxidation, harmful substances are released.

Red currant jam for the winter with watermelon

Composition:
  1 kg of red currant
  1 kg of watermelon pulp
  1 kg of sugar
  Cooking:

  Prepare currant, bust. Watermelon cut into pieces.

  Then rub the currants well with sugar and add the watermelon pieces.
  Mix everything, put on the fire and cook for 35 minutes. Slightly cool the resulting mass, rub through a sieve and bring to a boil.

  Arrange the jam in jars and close the lids. Store in a cool place.
  For the same recipe, you can make jam with bananas. Replace the watermelon flesh 5 bananas. The result is a delicate taste with a banana flavor. Enjoy your meal!

Board
  Freeze large berries of currant and then use them in baking, compotes, jelly and yogurt in winter.

Red currant and cherry jam

Nice and unusual jam. Sweet and sour jam is ideal for sandwiches: it is thick, which means it does not spread and does not drip. To get a festive version of the sandwich, you need to cut a thin sponge cake into small squares, spread it with jam and sprinkle with grated dark chocolate. The berries of currant and cherry are within the same color range, so the color of the jam will be deep ruby. Preparation can be the basis for any sweet sauces, mousses and berry creams.
  Composition:
  Red currant - 700 g
  Cherries - 700 g
  Sugar - 700 g
  Water - 100 ml.

Cooking:

  For jam take the most ripe berries.

  Cherries and currants are washed, discard undersized fruit.

  Take out the cherry stones. This operation can be performed manually or use a mechanical punching machine. Currant berries are removed from the twigs.

  Red currants are poured into the pan. Initially, take the same number of two types of berries. When the cherries are left without stones, red currants will have a quantitative advantage. This is justified, since the cherry is always more “aggressive” taste, overwhelming all other components.
Put cherry berries. If you accidentally fall unnoticed bone, it can damage the blender nozzle.

  Raw jam whipped with a blender, the mode - the maximum.

Add sugar, stir, put on fire.
  The jam is boiled for 30 minutes at a moderate boil. Much of the liquid will evaporate, the jam will become thick. The indicated time is a standard boiling point required for long-term storage. If you want to get super thick jam, time can be increased.

  Ready hot jam is poured into sterilized jars. As the jam cools, the density will increase. Banks roll up. Turn over for 2 minutes to check the tightness of seaming.
  Red currant and cherry jam can be stored for one year.

  You will get a bright, thick, juicy and incredibly delicious jam. Enjoy your meal!

Red currant jam for the winter video recipe

Enjoy your meal!

Currant jam for the winter "Assorted Berry"

The composition of the currant jam for the winter glasses:

1 cup black currant plus 1.5 cups sugar
  2 cups raspberry plus 2 cups sugar
  2 cups blueberries plus 2 cups sugar
  2 cups strawberries plus 2 cups sugar

Cooking:

  Wash and treat the berries.

  Put the berries in the pan and add half the norm of all the sugar.

  Put on the stove and cook for 10 minutes, constantly removing the foam.
  After cooking, hold for 12 hours. Then pour the syrup into a separate bowl.

  Berry pereteret blender, add the remaining sugar and pour the merged syrup.

  Put to cook for 30 minutes, constantly removing the foam.

  Cook jars, pour them with boiling water. Upon completion of cooking, immediately pour the jam into jars and close the lids.

  Jam is best kept in a cold place. Enjoy your meal!

Black currant jam. A simple recipe for winter

Composition:
  1 kg of black currant
  1.5 kg of sugar
  0.5 tablespoons of water

Cooking:

  Take the berries, wash them, put them in the cooking pot. Slightly put down tolkushkoy and pour water.

  Pour 700 g of sand.

  Put on the fire. Bring to a boil and cook while stirring and removing the foam for 15 minutes. Set aside for 8 hours.

  Then we pour 800 g of sugar, bring it to a boil and finish cooking it in one portion.
  If the jam is ready, then foaming is significantly reduced and a drop from a spoon on a clean, dry dish holds the shape perfectly.

  We put it into sterilized jars, let it form a “crust” and cork.

Jam turned out very thick, fragrant and beautiful! And how delicious with pancakes and pancakes. Enjoy your meal!

Black currant jam for the winter. Jam Recipe without Cooking

Composition:
Black currant and sugar in a ratio of 1: 1.2 (for 1 container of black currant puree - 1.2 containers of sugar)

Cooking:

  To sort a black currant, to remove branches, leaflets and other garbage. Rinse under running water and lay in one layer on sheets covered with a clean cloth. Let the berry dry.

  Depending on the quantity, mince the berries or chop with a blender.
  Black currant puree to measure the appropriate capacity, measuring or simple glass, can, etc.

Put in a bowl and add sugar, for 1 container of mashed potatoes - 1.2 containers of sugar. Stir to dissolve sugar in several stages.

  Arrange the jam in dry sterile jars. Cover with baking paper or parchment paper, cover with plastic cap or dry sterile screw cap.

  Store jam in a cool dry place. For very long storage, you can put a thin layer of sugar on top of the jam.

Black currant is a natural antiseptic, so it is well stored without heat treatment, preserving all the vitamins. Enjoy your meal!

I hope the recipes for making jam from black and red currants from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. Opening a currant jam jar on a cold winter day, you will inhale the aroma of sunny summer and get a lot of pleasure and benefit! I wish you a pleasant tea!

If you liked the article, and was useful for you, share it on social networks. Social networking buttons are at the top and bottom of the article. Thanks, come for new recipes to my blog more often.

Hello! Today, I have prepared for you an excellent selection of different recipes for making red currant jam. This berry ripens before black, though slightly inferior in the number of useful substances. But then there is a lot of pectin in the fruit, so you can prepare red currants without cooking.

I also like the fact that the berries are quite sour and therefore the winter treat can be used not only as a dessert for tea, but also to make stuffing for or spread on toast, as well as soak biscuit rolls.

Therefore, currant jam there is a place in every family. By the way, other berries can be added to these fruits, for example, or. Well, this thing is an amateur. I offer technology without additional ingredients.

On a note! Red currant contains large amounts of vitamin C, so this berry itself is considered an excellent preservative. Thus, the sterilization of cans for this delicacy is not required. You can simply rinse the container well and pour it over with boiling water.

Keep in mind that red berries are not stored for long. Therefore, after harvesting, do not hesitate with the cooking process. And in preparing the product do not damage the delicate texture of the fruit.

If you are not a fan of sweet treats, then in the ingredients, keep a 1: 1 ratio. If you like the sweet version, then increase the amount of sugar.

Ingredients:

• Red currant - 500 gr .;
• Water - 100 ml;
• Sugar - 500 grams.

Cooking method:

1. First, take the berry from the garbage and separate from the twigs. Then fill with clean water.

2. Rinse the fruit gently and flip it in a colander for a few minutes to drain any excess water.

3. Now take a small saucepan or stew pot, put the berries and fill them with the right amount of water. Put on a strong fire.

4. As soon as the water begins to boil, add sugar and stir the mass until the sugar is completely dissolved.

5. When the brew fully boils, boil it for 5 minutes, do not reduce the fire, the consistency should be actively boiling. Please note that the mass will begin to thicken, so periodically mix the contents so that nothing burns.

If foam will form on the surface, be sure to remove it.

6. At the expiration of the time hot delicacy should be immediately packaged in sterile jars and rolled up.

  Cook red currant jelly

At the very beginning of the story, I noted that the fruits of this berry contain a large amount of pectin. Therefore, it is very easy to cook jelly or get real currant jam.

Try to close the jars not with ordinary lids, but with several layers of parchment. So, during storage, the moisture will evaporate, and the currant marmalade will remain in the banks. Which then can be easily cut into cubes.

Ingredients:

• Red currant - 3 kg;
• Sugar - 3 kg.

Cooking method:

1. Fruits need to sort, remove the leaves, bad berries and separated from the twigs, peduncles. Then take a bowl and pour cold water into it, put currants into it and overwrite the contents a little. Then fold it in a sieve and rinse the berries under running water, then take the time to glass all the water.

2. Take a large pot and put the prepared fruit into it.

4. Close the pot tightly with a lid and put on a strong fire. Wait for the mass to boil and reduce the heat. After 30 minutes of cooking, the volume should decrease significantly.

As a result, the berries should be well boiled soft, and a lot of juice will appear in the pan.

6. Now small portions of berries need to grind through a sieve. And do it carefully to squeeze out all its useful substances from a currant as much as possible.

7. You should have this berry puree.

From the remaining cake cook compote!

8. In the puree, add sugar and mix well, so that the sugar is completely dissolved. Place the pot on the stove again.

9. After boiling cook a delicacy for 15-20 minutes. In the process of cooking do not forget to remove the foam and stir the contents of the pan.

10. Prepare jars: rinse them in baking soda solution, rinse with boiling water and sterilize over steam, or dry in an oven at 130 degrees. Boil lids. Pour hot jelly into prepared warm jars, close and cool. Put in storage space.

  Cooking jam in 5 minutes by step-by-step instructions.

Well, this is probably the most popular and classic version of cooking dessert. It is simple and allows you to store blanks for a long time.

Ingredients:

• Red currant - 500 gr .;
• Sugar - 200 grams.

Cooking method:

1. Measure out the right amount of sugar. Wash berries and remove garbage, twigs, leaves.

2. Put the fruit in a saucepan and add sugar. Mix these two ingredients thoroughly.

4. Put the pot on medium heat, bring to a boil and boil for 5 minutes. Stir the brew periodically.

5. Pour hot treats into sterile jars and roll up, or you can immediately serve to the table.

  How to cook jam for the winter of red and black currants

And here is a quick and tasty recipe. And still very beautiful in appearance, not a recipe of course), but the blank itself. Try it, you will not regret!

Ingredients:

• Black currant - 500 gr .;
• Red currant - 500 gr .;
• Sugar - 2 kg.

Cooking method:

1. Pour berries with cold water, rinse. Then remove debris and stalks so as to preserve the integrity of the fruit. Put the currants in a colander and rinse again under running water. Leave for a while, letting the excess water flow away.

2. Put the berries in the pan, in which you will cook the treat, and add a little water, put on a strong fire. As soon as the mass boils, reduce heat and stir the contents, boil for 10 minutes.

4. Everything is ready. Dessert spread in sterile jars and roll up.

  Video recipe for making jam with whole berries in a slow cooker

Well, if you are lazy and do not want to stand at the stove, even 20 minutes, then try to cook a treat in a slow cooker. In this device, all the berries will remain intact.

When cooking using the following technology, currant retains all its vitamins and benefits to the maximum.

  Dense red currant jam "Five minutes"

Here is another way to preserve all the vitamins due to the quick processing of the berries. And from this amount of ingredients it turns out 1 l of tasty and fragrant jelly. Also, the workpiece is stored for a long time.

Ingredients:

• Water - 200 ml;
• Berries - 3 tbsp .;
• Sugar - 800 grams.

Cooking method:

1. First of all, free the berries from twigs, leaves and debris.

2. Then boil the syrup. Put sugar in a saucepan and pour a glass of water. Put the contents on the fire and stir the mass continuously, bring it to a boil. Sugar should be completely dissolved.

3. Now gently pour the berries into the boiling syrup and gently mix them.

4. Brew will have to boil and increase in volume. Therefore, after boiling, reduce the heat and boil everything for 5 minutes.

So that the jam does not “run away”, in the process of cooking, the edges of the pan can be pre-lubricated with olive or vegetable oil.

5. On the surface you will form a foam, it must be removed.

If you want to get a delicacy without berries, then after pouring the jam into the jars, wait 5 minutes and they will pop up. Next, remove them and roll covers. Get thick jam without berries.

  Rubbed currants with sugar - the best recipe without cooking and sterilization

Well, of course, the coolest option is when the berries are not subjected to any heat treatment, and everything is prepared in a cold way. But do not forget that the amount of sugar will have to be increased at times.

Ingredients:

• Red currant
• Sugar

To find out the right amount of food, read the entire cooking method to the end.

Cooking method:

1. The fruits are sorted and washed. It is best to remove all the twigs.

2. Cement the prepared berries manually, or grind in a blendar. And then squeeze through cheesecloth to get only the juice.

Measure products not by weight, but by volume!

4. Now allow time for the sugar to completely dissolve. Once this happens, pour the syrup into the jars and close the lids. Such treats can be stored until spring, but only in a refrigerator or a cold basement, cellar.

  Cooking currant jam with gelatin

I also want to offer you to cook a real confiture. Just add the gelatin and the unusual red dessert is ready. Everything is very simple and tasty!

Ingredients:

• Currant - 1 kg;
• Sugar - 1 kg;
• Gelatin - 1 bag.

Cooking method:

1. Berry picked and rinse, then dry.

3. Cool the consistency and chop the third part of the berries (or all the berries). Then strain through gauze or juice sieve. Mix it with the rest of the berries and put it on fire again. Boil the mass for 5 minutes and cool again.

4. Then add the gelatin and bring to a boil. Add sugar, mix well and cook for another 5 minutes.

5. Pour the resulting jelly into sterilized jars and close the lids. Cool and store in a cool place.

  Red currant jam for the winter with cooking

By tradition, I can not throw you a video with a detailed explanation of cooking treats. After all, reading is good, but seeing everything with your own eyes is even better! And I will reveal a little secret, for a change, you can add nuts, honey or vanillin to the berry mix.

So, red currant jam is in demand for a very long time and it's a sin not to prepare it in winter. Agree that a couple of jars everyone can cook. After all, there is nothing complicated. The only thing I repeat once again, do not forget to remove the foam during cooking, otherwise the dessert will not transparent and can ferment.

I wish you all good luck in the culinary field! Do not forget to write comments and share recipes on social networks.

Fruits and berries

Description

Ingredients

Steps

It is worth paying attention to the fact that cutting off currants for homemade confiture is recommended together with sprigs. This is necessary so that when harvesting the currants the fruits remain whole and juicy.



When the required amount of berries is collected, they will need to be very carefully selected from unnecessary components, such as leaflets, twigs, as well as bugs and spiders.



After that, the selected currants should be washed very well, after which it should be poured with a small amount of water and sent to simmer on low heat for five minutes.



After five minutes, the currant berries will need to be rubbed through a fine sieve, thereby obtaining fresh squeezed currant juice.



The pulp that remains in the sieve can be discarded, but it would be better if it is added to the resulting black currant juice. Thus, currant confiture will not be a transparent color, but, on the contrary, will acquire a rich, expressive red color. However, it is first necessary to determine the exact amount of freshly squeezed berry juice, so that later, starting from its displacement, calculate the required amount of granulated sugar. The correct proportions in this case are 1: 1.



Next, in the resulting mass, you need to add sugar, then you need to mix everything well and move it to the stove. Boil delicacy should be until all sugar is dissolved. Then hot dessert should be poured into sterile jars, after which you need to give it time to freeze.



Bright and rich confiture of red currant for the winter is ready. Enjoy your meal!

Confitures and jams in Russian cuisine are not so common for the reason that they usually require gelling agents, such as pectin or agar-agar. Until recently, it was impossible to buy them from us.

Does this mean that confiture or jam is not available to us? By no means! After all, there is a mass of fruits and berries with a high content of pectic substances, therefore, when cooked, the product is naturally gelled. Red currant also belongs to such type of berries.

Few people love to cook red currant jam, the skin and hard seeds thoroughly spoil the taste of this jam, but the jam and raw jelly are excellent, and no special additives are required, just traditional sugar is enough.

I usually cook red currant and jam, and raw jelly. This is not only delicious with tea, I am more attracted to the possibilities of this product as an additive to meat and poultry. Sauces are obtained - you can not imagine a better taste. I even, that my relatives and friends have long appreciated.

Stages of cooking:

Ingredients:

Red currant juice (freshly squeezed) 2 cups, sugar 2 cups.