Scarlet clusters of berries at the height of summer signal that it is time to get ready for winter, stock up on vitamins to strengthen immunity, a natural and very tasty cold medicine. Red currant has long been used in cosmetology, official and traditional medicine. All its useful properties, literally, are overshadowed by vitamin C with a pronounced sour taste of berries. In addition to the main vitamin responsible for the health of the entire human body, a group of macroelements - potassium, calcium, magnesium and phosphorus, which needs to be regularly replenished, is powerfully represented in red currant.

In a word, red currant is a necessary berry preparation for the winter. But the hostesses, still, have the question every summer: how else can you cook redcurrant jam if all the tried and tested recipes are already tired, and you want a tasty and healthy variety?

In the culinary notebook there are only 2-3 recipes of redcurrant jam, and you are lost, what to do with a rich harvest of berries? Together we will solve this problem together. Among the recipes offered below, there will certainly be at least one new and interesting option.

The content of the article:
  1. Basic principles of making red currant jam

Basic principles for making red currant jam

Culinary properties of red currant

In addition to the biochemical composition that benefits the health of the family, every housewife must also know the culinary properties in order to use them in cooking.

Speaking about redcurrant berries and jam, one should pay attention to the high acid content, primarily ascorbic acid, which not only forms the taste of dessert, but also has preservative properties. It is known that vitamin C oxidizes very quickly in air, dissolves in water, and each subsequent heat treatment leads to its complete destruction.

But why then does the sour taste persist in redcurrant jams? Partly ascorbic acid is stored in products due to its combination with calcium and magnesium. Both red elements are present in redcurrant.

But, given the daily need for a powerful immunomodulator, which is involved in all biochemical processes of the body, it is advisable to preserve vitamin C using the right heat treatment methods. It's time to make the first conclusion:

Fresh berries or redcurrant juice must be subjected to rapid heat treatment. Dip the currants in boiling syrup. Ready jam immediately cork.

Red currants are rich in pectin. Surely, many housewives noticed the gelling properties of the berry during the preparation of jelly. Pectin helps to eliminate toxins from the body, and its binding properties can minimize the sugar content in the vitamin preparation.

About Sugar and Jam Harvesting Technology

Separately, I need to say a few words about the sugar content in sweet preparations. This product, on the one hand, is necessary as a preservative that suppresses the vital activity of yeast and other microorganisms. But he, however, has a destructive effect on the human body with excessive use.

The old method, where the ratio of sugar to fruit raw materials should be the same or even the amount of sugar increased from one and a half to two times, was invented exclusively for those conditions when grandmothers kept jam in the cellars, and jars were corked with newspapers or rags, bandaged with twine. By the way, in those days sugar was an expensive and scarce product, so jams and jams were considered the most expensive and delicious delicacy.

Refrigerators, gas stoves and other "benefits of civilization" everywhere appeared in the second half of the last century. This greatly facilitated the housewives process of preserving and storing food. But the traditions and recipes of grandmothers are still alive. In addition, modern housewives do not find time to look into the history of cooking to discover an interesting fact: there is a fundamental difference between jam and jam.

The technology for making jams came to us from the West. Jam is a jelly-like product from whole or crushed berries, boiled in sugar, with the addition of agar-agar or pectin. The word "jam" indicates the British origin of the dessert. By the way, English women do not abuse sugar in the preparation of jams, and in their recipes there are often proportions of ingredients that tend to favor fruits and berries.

The technology for making jam is based on a different principle. A mandatory requirement is the integrity of the berries and the transparency of the syrup, and such a consistency can be achieved only with a high concentration of sugar.

The technology for the preparation of jams allows you to reduce the laying of a non-useful product. However, this, as always, is a matter of taste.

In conclusion of the theoretical part - a few tips that will help make winter stocks not only tasty, but also as useful as possible:

• To prepare the perfect currant jam, it is best to use slightly unripe berries: the pectin content in them is much higher.
• Redcurrant jam always turns out to be very tasty, but, if desired, it can be varied and made more original by replacing 30-40% of the berries with raspberries, cherries or gooseberries.
• You can increase the calcium content in redcurrant jam to better preserve vitamin C using a combination of berry juice or mashed potatoes with almonds, poppy seeds, sesame seeds. Of the berries and fruits, oranges and other citruses, gooseberries, peaches, strawberries, grapes or raisins, black currants are suitable.
• A large amount of magnesium contains all types of nuts, dried fruits, which will create an excellent flavor combination with red currants.
• A variety of flavors can be obtained using spicy herbs that complement the vitamin and mineral composition of jam. These are: mint, thyme, oregano, rosemary, cinnamon. A lot of calcium and magnesium is found in agar-agar, which will also significantly reduce cooking time and the amount of sugar in jam.
• If you collect red currants for jam in your area, remember that its leaves are no less useful than the berries themselves, and they can be used to make jam.

The classic recipe for red currant jelly

Let's start with the traditional way of making jam. In this recipe, water was added in order to preserve more vitamin C: as mentioned above, by lowering the berries in boiling water, this effect can be achieved. Such jam can be prepared in a slow cooker by preparing mashed potatoes in advance and combining it with sugar. Just select the correct mode so that the cooking temperature does not exceed 100 ° C.

Ingredients:

• Redcurrant 2 kg
• Water 200 ml
• Sugar 2 kg

Cooking:

1. Go through the currant: remove all the spoiled berries and stalks. Rinse under running water, fold in a colander so that the glass has excess water.
2. Boil a glass of water and blanch the berries until soft.
3. Knead the berries at the same time with a wooden spoon to make more juice stand out.

Advice!Use stainless steel cookware. Aluminum containers are not suitable for cooking jam, due to the rather high acidity of currants, which, when interacted with this metal, can give an unpleasant aftertaste.

• Stir the sugar in the resulting currant puree, and put on simmer. Control the temperature, mix the jam so as not to burn. Turn off the finished jam after 30-40 minutes. Pour into pre-prepared sterilized jars and seal.

If the currant was harvested in dry weather, it may not be very juicy and may not produce juice at first. In this case, it is necessary to add a glass of water into it.

Redcurrant jam without cooking

Another favorite recipe is fresh berries, grated with sugar. However, it will be necessary to store “raw jam” only on the top shelf of the refrigerator. So, prepare the place in advance.

Ingredients:

• Red currant 1.5 kg
• Sugar 1.8 kg

Cooking:

1. Remove the stalks and leaves. Rinse the currants under running water. Do not wet the berries for a long time, as they have a thin skin and can become sour. Dry the currant by spreading the berries in a thin layer on a cotton towel.
2. Roll through a meat grinder with sugar. Its addition during the grinding process will enhance the release of juice.
3. Stir the sugar and set the crushed berries to infuse at room temperature for 3 hours. Make sure the granulated sugar is completely dissolved.
4. Place the jam in dry, sterile jars, cover the neck with parchment, and top with a lid. Keep in the refrigerator.

Quick recipe for red currant jam

20 minutes, taking into account the time for preparing the berries! Such a recipe will appeal to every business woman. Only sterilize jars and lids and preheat in the oven in advance, while jam is being cooked.

Ingredients:

• Redcurrant 1.5 kg
• Sugar 1.5 kg

Cooking:

1. Prepared currants. grind with a blender.
2. Add sugar to the resulting puree.
3. Put the mass on medium heat and cook until thick. With an equal amount of sugar and berries, it is enough that the sugar dissolves.
4. Put the jam in sterilized jars and roll up the lids.

Culinary Trick!Add a pinch of table salt to the jam. Sodium ions will retain ascorbic acid, and the contrast of salt and sugar improves the taste of any sweet dessert.

If there are those in the family who are contraindicated in consuming large amounts of acid, you can use water so that redcurrant juice is not too concentrated. There is no doubt in the benefits of such a currant - the remaining minerals and vitamins will not go anywhere.

Ingredients:

• Redcurrant 2 kg
• Granulated Sugar 3 kg
• Water 800 ml

Cooking:

1. Prepare mashed potatoes from prepared berries.
2. Transfer the berry puree to boiling water.
3. Add sugar after 5 minutes.
4. Boil, stirring with a wooden spatula to sample a drop. The volume of jam at the end of cooking will decrease by about a third.
5. Pour hot jam into cans.

The meaning of the recipe is to harvest a berry mix. Therefore, in addition to blackberries, currants can be combined with raspberries, blueberries, gooseberries, with all berries that ripen with currants.

The combination of berries gives a completely new taste of jam, which compares favorably with a single-component composition. The proportions of berries can be selected arbitrarily, but pay attention to the juice content in the berries, and if necessary, add more sugar or use thickeners.

Ingredients:

• Currant red 1 kg
• Lemon juice 4 tbsp. l
• Salt 2 pinches

Cooking:

1. Sort and rinse the blackberries and currants under running water. Mix the berries in a saucepan. Add lemon juice, sugar and salt.
2. Bring to a boil and cook, stirring often for 15-20 minutes, or until the temperature of the mixture reaches 105 ° C.
3. While the jam is boiling, prepare the jars. Put hot jam in them and twist.

Advice!Berry blanks can be stored in cold or at room temperature, depending on the technology of preparation and preservation, but be sure to keep the cans in a dark place, because in the light, even after heat treatment, the enzymes continue to work, and they change the biochemical properties of the finished dessert. Under the influence of sunlight vitamins are destroyed.

Redcurrant and blackberry jam with chili

Berry and fruit jams are often used as sauces. They are especially suitable for meat dishes: it is believed that acidic components contribute to better absorption of meat protein. Jam and sauce have a similar consistency, and the sweet and sour taste of berry jam with spiciness is an ideal addition to meat. Jam with an unusual spicy taste is a fashionable trend and a good addition to sandwiches for breakfast, pizza, shawarma.

Ingredients:

• Powdered Sugar 1.6 kg
• Currant, red 2 kg
• Blackberry 2 kg
• Packaged Pectin Powder 20 g
• Fresh green chili pepper 2 pcs.
• Red chili pepper 1 pc.
• Salt to taste

Cooking:

1. Stir pectin with 200 g sugar in a bowl and let stand a little.
2. Pass the blackcurrant through the juicer. Chop the pepper finely.
3. Add the pectin mixture and prepared pepper to the resulting currant-blackberry juice. Bring to a boil and boil for 1 minute.
4. Remove from heat and pour in the remaining sugar. Bring back to the fire. Boil jam until sugar is completely dissolved.
5. Turn off the hotplate and stir for another 5 minutes until the bubbles and foam have gone.
6. Put jam on sterilized jars and cork.

Redcurrant and gooseberry jam

Redcurrant and gooseberry are botanical relatives with almost identical culinary properties. The difficulty in cooking is only the process of preparing the berries, since it is necessary to remove all unnecessary. A refreshing addition - fresh mint leaves, which can be replaced with a citrus aroma or other notes of taste.

Ingredients:

• Gooseberry 750 g
• Redcurrant 750 g
• Mint to taste
• Sugar 1.5 kg

Cooking:

1. Remove the stems from the currant and wash it. Gooseberries for jam is better to take slightly nedosemy. It also needs to be sorted out, washed, cut off the stalks and inflorescences.
2. Put the berries in a blender bowl and chop. Add fresh mint leaves.
3. Combine the finished puree with sugar, mix. If desired, you can add some of the berries in mashed potatoes in their entirety.
4. Reduce heat to a minimum and add sugar. Bring to a boil and cook for another 20-30 minutes, removing the foam.
5. Check availability. To do this, put a teaspoon of jam on a platter and let it cool. If wrinkles appear when you click on it, then it is ready. If necessary, cook another 5-10 minutes.
6. Put the jam in the jars and spin them.

Red currant jam with figs

If there was not enough time to cook red currant jam immediately after harvesting, and the berries had to be frozen, then this is for the best. At the end of summer or in the first half of September, a berry ripens, which replaces sugar in currant jam, or very little is needed. Figs are not inferior to currants in the content of pectin and valuable substances. If you add a light juniper aroma and astringency to these components, then in winter you can not be afraid of colds and epidemics of influenza.

Ingredients:

• Sugar 1.2 kg
• Currant red, frozen 1.5 kg
• Figs 500 gr.
• Water 300 ml
• Juniper berries 7-10 pcs.

Cooking:

1. Boil water and dissolve sugar in it. Cook the syrup until golden brown over low heat.
2. Punch the currant with a blender to a puree consistency, adding juniper.
3. Pour the mashed potatoes into the syrup, mix and continue cooking at minimum temperature.
4. Sort figs by selecting ripe berries without damage. Peel, wash and slice.
5. As soon as the currant jam thickens and does not spread on the saucer, put figs in it. Boil another 20 minutes.
6. Remove the jam from the stove, put in jars, twist and wrap.

It is necessary to store jam without sterilization in a cool room, at a humidity level of not more than 70%.

Ideas for making redcurrant jam are not exhausted. The proposed recipes can be reviewed and corrected to your liking. It is important not to forget about the correct ratio of berry raw materials, liquid and sugar, as well as the rules for preserving and storing winter preparations.

There are few people who do not like the gentle sweet and sour redcurrant jam. There are many recipes for its preparation - cold and hot, with the addition of water, raspberries, cherries, spices. It is difficult to choose the best recipe until you try several dishes prepared in different ways.

Culinary properties and calorie content

All this determines the positive effect of berries on the immune system, gastrointestinal tract, cardiovascular system. However, such effects will appear only if the red currant jam is cooked very quickly, in other words, the “correct” recipe should involve minimal heat treatment.

It is important to remember that the “ascorbic acid” is rapidly oxidized in air, therefore, after short-term cooking, the jam should be immediately laid out in jars and closed tightly.

Currants have a lot of acids of organic origin, which determines the sour taste of jam. In some cases, you have to add sugar, focusing on your taste. At the same time, one should not forget that granulated sugar acts as a natural preservative, therefore, its significant reduction (compared with the amount required in the recipe) can lead to spoilage of blanks.

At the same time, abusing sugar can negate the benefits of jam.There is a misconception that when cooking classic jam, the ratio of berries and sweetener should be 1: 1 or even 1: 1.5. However, similar proportions hold true for jam recipes where the berries should remain whole. This can be achieved only using sweet concentrated syrup.

There is no need to preserve berries in jam, which means that the amount of sugar should be less. It does not fulfill the function of preserving the structure of berries, but only provides the sweetness of taste and the effect of conservation.

By the way, the presence of pectin in berries is convenient not only from a culinary point of view, in the body it acts as a “broom”, freeing it from toxins and toxins.

The calorie content of the dish depends on the amount of sweetener and cooking technologybut an average of 244 kcal per 100 grams. If we talk about "raw" jam, then this figure is slightly higher, since sugar is usually added to it more.

The best recipes

Before you start talking about how to make jam, you should familiarize yourself with the technology for preparing berries. First of all, they need to be sorted out, removing rotten and cracked. Despite the fact that the jam involves grinding the raw materials, it is better not to use currants with damaged skin. It is subject to putrefactive processes and fermentation, and a violation of the integrity of the skin is the entrance gate for pathogenic bacteria.

Suitable berries are washed, removing brushes, dirt, leaves. After that, the berries are discarded in a colander, and then laid out on a paper towel in one layer so that they dry out.

Check if the jam is ready, a simple test will help. You need to drip a small amount on a plate. If cooling, the jam does not spread, liquid does not run from under it, the dish is ready.

Classic jam

This winter harvest recipe is one of the most affordable and popular; it allows you to save almost all the healing components of the berry. The jam is tender, the structure is similar to the consistency of soufflé.

You will need:

• 2 kg of red currant;
• 2 kg (you can slightly less - 1700 grams) of sugar;
• glass of water.

Bring the water to a boil and drop the berries. Wait for them to burst, releasing juice. You can speed up the process by crushing them with a wooden spatula. Do not stand the currant for too long in boiling water, 2-3 minutes is enough.

Grated currant jam

The value of this dish is that it is cooked without cooking, and therefore all the healing properties of the berries in it are fully preserved. Jam is made from grated raw currants, therefore it should be stored only in the refrigerator, on the top shelf (temperature should not be lower than 1 degree), and then no more than 3-4 months.

Ingredients:

• one and a half kilograms of berries;
• 1.8 kilograms of granulated sugar.

Pre-prepare the berries, and then pass through a meat grinder (fine wire rack). It is recommended at the same time to fill in sugar, since its presence will enhance juice formation.

After this, the composition should be placed in a cool place and left for 3-5 hours until the sugar is completely dissolved.

If you do not do this and immediately remove the jam in the jars, there is a high probability of fermentation of the composition.

After the specified time, the jam needs to be mixed again and laid out in previously sterilized banks. Then you need to cover the neck of the container with parchment, and put a nylon cover over it.

Quick jam

This recipe will appeal to those who do not like to spend a lot of time at the stove. The whole process will take no more than 20-30 minutes, provided that the jars are sterilized at the same time as the dessert is cooked. This can be done by placing them in a cold oven and bringing to a temperature of 200 degrees. It just takes about 20 minutes.

The secret of fast cooking in an equal volume of redcurrant and sugartherefore, the dissolution of the latter requires less time. So, you should take 1 or 1.5 kg of currant and sweetener.

Wash, dry and punch the berries with a blender until mashed. Put on fire and add granulated sugar. Boil until thickened for 20-25 minutes, then put in banks and roll up.

Jam on the water

Using water when cooking jam will reduce the concentration of acids in the berries, so this dish is suitable even for those who suffer from ulcers or gastritis. Of course, if you do not use it when exacerbating these ailments. Do not worry about vitamins and minerals, their amount will remain the same.

Ingredients:

• 2 kg of red currant;
• 800 ml of water;
• 3 kg of granulated sugar.

Pure the berries prepared in advance using the kitchen equipment (meat grinder, blender) or manually (by means of a crush). Put water on the fire, and as soon as it boils, lay out the berry puree. After 5 minutes, add sugar and cook until tender.

Redcurrant and raspberry jam

As already mentioned, red currants go well with raspberries. You can use both the usual red berry and blackberry.

The total number of berries and the ratio should remain 1: 1, however, the proportions of the berry component may be different.

Ingredients:

• 1 kg of berries (together - currants and raspberries);
• 1 kg of sugar.

Pure the berries, put on the fire and introduce the sweetener. Cook for 15-20 minutes until thickened. Put it in banks.

Jam sauce

Berry and fruit sauces are perfect for meat dishes, not only emphasizing their taste, but also helping to better digest them.

Redcurrant jam is perfect for the role of sauce - it has the right consistency and sweet and sour taste combined with meat.

However, a small speck here does not hurt.

It will shade the taste of currants if jam is still used as a dessert and spread on toast or baguette. In a word, redcurrant jam with the addition of blackberries and chili peppers will surprise you with its unusual taste and versatility.

You will need:

• 2 kg of red currant and blackberry;
• 1.5 kilograms of powdered sugar;
• 1 pod of red and green chili peppers;
• 20 g of pectin (sold as packaged powder);
• a pinch of salt.

From the berries you need to squeeze the juice by passing them through a juicer. Pectin is mixed with 200 g of powder and introduced into the resulting juice with constant stirring of the latter.

Chili needs to be freed from seeds and chopped. Bring to the juice and put the latter on fire for a minute. After pour in the remaining sugar and return the dish to the fire again. Cook until tender, stirring constantly.

As soon as this happens, the jam is removed from the stove, continuing to mix for a couple of minutes. Then the foam is removed and laid out in banks.

Jam in the slow cooker

The use of this "assistant" simplifies the cooking process somewhat, since the unit controls the set temperature.

Ingredients:

• 2 kg of berries;
• 1 kg of sugar;
• 2 glasses of water.

Put the prepared berries in a bowl, add water and simmer until soft. The mode used is “Extinguishing”. Currants should start to burst and let the juice - do not hold it anymore, immediately remove.

Berries need to be discarded on 2-3 times folded gauze and squeezed juice. Pour it back into the bowl, add sugar and cook for an hour in the same program. It is not necessary to close the lid, because in a slow cooker the dish must be mixed.

Jam according to this recipe turns out to be tender, pitted, but dense enough, reminiscent of a thick jam in consistency.

Experienced housewives always have a few secrets that allow you to get special redcurrant jams.

• For this dish, slightly unripe berries are more suitable, since they contain more pectin. It is good if they are collected immediately, as they turn red.
• Do not soak the berries in water or direct a powerful stream at them during washing. The skin of the berries is thin and may be damaged.
• Due to its high acid content, currant jam should only be cooked in enamel-coated dishes. Upon contact with the metal, berries may oxidize, which will negatively affect the taste of jam. All metal blades, spoons and pushers should be replaced with wooden ones.
• It is worth noting that redcurrant jam will get a pleasant aftertaste when combining berries with all kinds of nuts. Such an additive, in addition, will enrich the dish with magnesium.
• In jam, you can put spices and aromatic medicinal herbs - mint, thyme, currant leaves, cloves, cinnamon, rosemary. Using mint, vanilla and fresh berries gives jam a refreshing, “summer” taste. If you put cloves, cinnamon, ginger to it, then the dish will turn out to be more tart, rich, “winter”.
• You can add a spicy and rich taste to the dish by adding a pinch of salt at the end of cooking. It will not be felt in the finished jam, but it will enhance the taste of berries and sweetener.
• The consistency of the jam does not provide for turning the cans at the end of the preservation. In addition, when a sour dish comes in contact with the metal surface of the lids, oxidation may occur.
• Due to the large temperature difference of the cans after preservation, they can explode. To ensure uniform and slow cooling of the hot jam spilled on the banks, you can wrap them in an old blanket. In this form, they are left until the workpiece cools down, after which they are removed to the main storage location.

See how to make redcurrant jam in 20 minutes in the next video.

Dear friends, today is my post on how to prepare red currants for the winter. I already talked on my site about how to make and cook stewed fruit from it, but today we will prepare delicious and thick jam.

Red currants are not as popular as black currants because of its taste. It is more acidic, with tart notes. Few people enjoy it fresh. I also do not really like to eat this berry from the bush, but here I like absolutely everything from the winter. But how useful it is.

It contains a large amount of fructose, various acids, vitamins C and R. In winter, during the period of influenza epidemics and colds, it will not give way even to raspberries. Since it has remarkable anti-febrile, diaphoretic, diuretic and anti-inflammatory properties, it perfectly enhances immunity.

Redcurrant is an excellent natural healer, and there is no other way to say. So if this wonderful berry grows on your site, be sure to procure it for the future. And it doesn’t matter what you procure - wine, or jam - all this will be tasty and healthy.

How to make redcurrant jam for the winter without cooking

To make a beautiful redcurrant jam, you need to make sure that there are no seeds in it, in any case I like it better without them. Therefore, I offer you a seedless redcurrant jam recipe.

We will cook it in two versions - without cooking, the so-called "cold method" and cook a little. To say that without cooking jam will be more valuable and more useful, I think, is not necessary. It is clear that ascorbic acid will remain in it, and its magical properties will be pronounced.

We begin the preparation of redcurrant jam by washing the berries without removing them from the twigs. We lay out on a towel in a thin layer and let it dry for at least 12 hours. Thanks to the branches, they will be, as it were, in the air, which will make it possible to evaporate moisture faster. In addition, the currants themselves will not deteriorate.

1. Through a juicer, but it can clog with bones and skin. The color is not very saturated.
2. Grind through a meat grinder and grind through a sieve or squeeze through cheesecloth. Although there is an opinion that in any case it is impossible to use metal to prepare jam in a cold way, the juice will not gel, only wooden objects can be used. Of course, there is some truth here, however, many manage to get beautiful jelly using metal devices.
3. Grind with a blender and then separate the seeds from the juice and pulp, as described above. But there is a small nuance. The blender can grind part of the seeds, because of which the jam will have a somewhat cloudy appearance.
4. Mash the berries with a wooden flea or hands and then rub or squeeze through a rare but strong fabric.

Add sugar to the resulting mass at the rate of 1 kg and 250 g per 1 liter of juice. Now it is important to mix everything well, until the sugar is completely dissolved. If this process goes badly, jam can be heated a little, but only a little. It is important for us to preserve all the useful properties. I did not heat, but simply knead for 10 minutes, and the sugar completely dissolved.

We close the jam with lids and immediately put it in storage. I read a lot about how to store it. Some people prefer to keep it in the refrigerator, while others claim that the grated berry is well worth it at room temperature. But I still don’t like to take risks, so I keep everything that I grind freshly in the refrigerator, and lower it into the cellar when frost sets in.

How to cook redcurrant jam for the winter

We will cook red currant jam - five minutes. He is preparing quickly, which is why he won my favor. The recipe is given for 1 kg of berries, so I can not guarantee that with the simultaneous use of several kilograms your jam will thicken, so cook each kilogram separately. I had 3.5 kg, I processed them in one hour.

So, we cook red currant jam. To do this, you need to wash the berries well, we will not remove them from the branches. In this case, this is absolutely not necessary. Pour 1 kg of berries and 1 kg of sugar in a saucepan. We are waiting for the juice to come out a little. In time it is about 10 minutes.

Next put on fire, bring to a boil. Without reducing the gas, cook and stir constantly. How to cook red currant jam? The name "five-minute" speaks for itself - 5 minutes from the moment of boiling, and no more.

As soon as time is up, pour the mass onto a sieve and grind it. At the bottom there should be a peel, seeds and twigs, drain everything else down. The color of this jam will be darker than freshly grated because sugar darkens at high temperature.

While the jam is hot pour it into the prepared. How to sterilize them I already told in one of my posts. There, my friends, bloggers shared how they do it. Many housewives recommend, before rolling up the tin lids, first let the contents cool, but I roll it right away while the jam is hot. Then I wrap it well with some warm blanket until it cools completely. Such blanks can be stored both in the cellar and at room temperature.

The density of jam depends not only on the variety of currants, but also on weather conditions under which the berry ripened. There are varieties with a low pectin content, so they are gelled very poorly. I won’t tell you their names, because I couldn’t find such information on the Internet. I also heard that the berries from the same bush gelled perfectly in one year, almost marmalade was obtained, and the next year there was just a thick syrup. Apparently, the weather also affects the amount of pectin in the currant. In addition, it must be taken into account that overripe berries are also slightly gelled.

Ruby redcurrant jam is a warm memory of the summer that will warm you in the winter cold. Do not miss the moment to stock up on summer colors and fill them with your house in the cold winter. After all, this is not only a wonderful medicine that can be put in tea, but also an excellent confectionery supplement. It is added to creams, soufflés, cocktails. Such a jam can betray an exquisite touch of ice cream.

Ordinary cottage cheese will acquire a completely different taste if you add red currant jam to it. I'm not talking about casseroles, dumplings, cheesecakes, pancakes, pancakes and cereals, it will perfectly complement and enhance the taste of these wonderful dishes.

I wish you all bon appetit, creative success in the kitchen and many new delicious recipes. Good luck

I wish everyone happiness, Natalya Murga

Hello dear guests of our delicious blog!

Today we are making jam from a wonderful vitamin berry, red currant.

We have selected simple and proven recipes for you.

Simple redcurrant jam

A very tasty and simple recipe that even a novice hostess can handle!

You can call it jam without boiling. With this method of cooking, the berries of the currant remain intact.

Ingredients

• Redcurrant - 500 g
• Sugar - 500 g

Cooking

We’ll rinse the berry and get rid of the twigs. We fill it with sugar and mix.

Leave for 4 hours to let the currant juice.

If the berry does not let the juice, warm it on the stove for 1-2 minutes and leave to continue to infuse.

We put the pan on maximum heat and, gently stirring, bring the contents to a boil.

As soon as the berry boils - remove from the stove.

Remove the protruding foam with a spoon.

Pour our jam into sterilized jars and close.

The jam is done! It turns out to be very bright, tasty and sweet.

Redcurrant jam 5 minutes for the winter

Another very quick recipe. This jam is cooked for only 5 minutes!

Ingredients

• Red currant - 1 kg
• Water - 200 ml
• Sugar - 1 kg

Cooking

We clean the berry from debris and stalks, gently rinse and lay out to dry on a paper towel.

While it dries, prepare a syrup from water and sugar. To do this, place sugar in a pan and pour water.

Bring to a boil and cook for 5 minutes on low heat, it is necessary that the sugar has completely melted and the syrup becomes transparent.

When he is ready, we fill our currants there.

Cook for another 5 minutes, not forgetting to remove the foam, and then pour into sterile jars. Fast and tasty!

Fast cooking red currant jam without boiling

If you do not want to heat the currants and lose valuable vitamins, then this is the recipe for you.

Ingredients

• Redcurrant - 1 kg
• Sugar - 1.5 kg

Cooking

In this recipe, you can adjust the amount of sugar to your liking.

If you do not like very sweet - put less.

For this jam, pick the ripe berry

Clean it from twigs and rinse. Dry on a paper towel.

Grind the prepared berry in a blender or pass through a meat grinder.

Mix the grated berry with sugar, stir until it is completely dissolved.

Then place the sweet mass in sterilized jars. Keep this jam in the refrigerator.

An interesting recipe! Orange gives the red currant a delicious citrus note.

A wonderful seedless jam for the winter to drink with tea for long evenings, wrapped in a warm blanket.

Cooking

See in the video recipe:

Thick redcurrant jam in a slow cooker

It is very convenient to cook jam using modern technology. Everything turns out very easy and simple!

Ingredients

• Red currant - 1 kg
• Sugar - 1 kg

Cooking

Prepared, pre-washed and cleaned of debris and stalks, place the berry in the crock-pot bowl.

Pour it with sugar, stirring gently so as not to crush the berries. Leave for an hour to give the currant juice.

When this happens, set the Extinguishing mode to 50 minutes. While the jam is boiling, periodically remove foam from it.

For lovers of berries, red currant marmalade will be a great option for preparing for the winter or filling for baking. Its preparation is very simple, and most importantly, that beneficial properties are preserved. Red currant has a peculiarity - it is well gelled, because it contains a large number of pectin substances.

How to make red currant confiture?

To make a delicious currant confiture, you need to take into account some nuances:

1. Before you cook red currant confiture, you need to pick the berries. You do not need to take ripe fruits alone, you can use unripe ones, they contain even more pectin substances.
2. To start, the berries must be thoroughly washed. Do not press hard, because currants have a thin skin and juice can leak.
3. To quickly dry the berries, you need to lay them on a dry towel. Then you need to squeeze the juice out of them, the easiest option with a juicer.
4. Then an equal proportion of sugar is added to the juice, a ratio of 1: 1.
5. The preparation is put on fire, a small amount of water is added, and is prepared until the sugar is completely dissolved.
6. Currants are boiled until the moment when there is no trace on the surface on the spoon.
7. Red currant confiture is ready, when it cools, it will become even thicker. It must be laid hot in sterilized jars and rolled up with a tight lid. If the jam is made correctly, it will be gelled.

Redcurrant jam - winter recipe

The jelly delicacy, which will become indispensable on cold evenings, is a red jam. In order not to harm the fruits of currant, it breaks off along with branches, during the preparation of their ingredients they are thrown away. 300 ml of sweets will come out of the indicated amount of components.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg.

Cooking

1. Rinse the berries and send with a small amount of water to bask on a small fire.
2. When 5 minutes have passed, the berries are removed from the heat and rubbed through a sieve. The pulp is thrown out or added to the resulting juice.
3. In a 1: 1 ratio add sugar. The resulting mass is mixed, and put on the stove until the sugar is completely dissolved.
4. The hot mixture is poured into jars and thickened during the storage of redcurrant jam.

Currant confiture with gelatin

It is very simple to make redcurrant confiture with gelatin, just 3 ingredients are used to make it. Currant berries are peeled and washed, all water must leave them. Confiture has a sweet and sour taste and rich red color. It can be used as an additive to tea or as a filling for gourmet dishes.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg;
• gelatin - 1 sachet.

Cooking

1. In a pan with boiled water, place the berries and boil for 1 minute.
2. Then cool the currants and chop the third part. Strain the juice from the rumpled berries, this liquid is mixed with the rest of the berries and put on fire.
3. Boil for 5 minutes and cool.
4. Add gelatin and bring to a boil again.
5. At the end of cooking, add sugar and boil for another 5 minutes.
6. Pour jelly-like dessert into sterilized jars.

Currant jellyfish confiture

In order to make redcurrant confiture very quickly, the recipe may include the addition of jellyfix. This pectin-based substance significantly speeds up the cooking process, with its help you can make a jelly-like dessert extremely quickly. At the same time, there is no doubt that the jam is really gelled.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg;
• jellyfix - 2 tbsp. l .;
• water - 10 ml.

Cooking

1. Add water to swell water.
2. Rinse the berries, sort and cover with sugar.
3. Put on a small fire and boil for several minutes after boiling.
4. After cooling the berries, turn them into a puree-like consistency.
5. Add the jellyfix, put on fire until boiling. Pour hot jam of ripe red currant into jars and roll up.

Red and white currant confiture

It is extremely interesting to cook currant confiture, the recipe of which includes the addition of white berries. Both of these types can be used in equal proportions. By the number of pectin substances, the white berry is not inferior to its red relative. At the end of the cooking process, the confiture will also have a jelly-like consistency.

Ingredients:

• black currant - 0.5 kg;
• white currant - 0.5 kg;
• sugar - 1 kg.

Cooking

1. Rinse the berries, punch with a blender, squeeze the juice.
2. Add sugar and put on fire until it is completely dissolved.
3. Pour hot confiture from white and red currants into sterilized jars, seal with a lid and turn over.

Red and black currant confiture

Another popular way is to make currant confiture, a winter recipe for which involves the use of two types of berries: black and red. It is not inferior in its useful properties to confiture made from any one type, and acquires unusual and rich taste.

Ingredients:

• black currant - 0.5 kg;
• white currant - 0.5 kg;
• sugar - 1 kg.

Cooking

1. Wash the berries, squeeze the juice out of them.
2. Attach the sand and keep on fire until it dissolves.
3. Place jams on the banks.

Currant and raspberry confiture

So that the cooked delicacy has an even larger list of healing properties, raspberries can be added to it. The recipe for how to do is very fast and will allow you to get an incredibly tasty dish. Confiture preserves its properties and taste for 1 year, so it can be safely harvested for the winter.

Ingredients:

• raspberries - 500g;
• currant - 200g;
• gelatin - 15 g;
• sugar - 800 g.

Cooking

1. Rinse the berries and combine them. Make a puree mass.
2. Gelatin and 2 tbsp. l add sugar to the berry mass.
3. Put on fire and bring to a boil, then add all the sugar. Hold for several minutes on fire and set to cool.
4. Pour into banks.

Redcurrant confiture in a slow cooker

Mulvarka can facilitate many processes in the kitchen. It can be cooked red without gelatin, using only berries and sugar in the usual ratio of 1: 1. If the hostess wants to get sourness, then you can take a little less sugar. cook a treat with the appliance lid open.