Redcurrant jelly jam is a delicious recipe. How to make delicious redcurrant jam for the winter
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
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.
Very fragrant, bright and tasty redcurrant jam is an excellent vitamin preparation for the winter. There are many recipes for making jam from this healthy berry, including raw confiture without cooking and quick jam in a slow cooker. But we want to offer you to try a more traditional version of the simplest ingredients, which as a result give an incredibly tasty and healthy treat.
Redcurrant jam - a step-by-step recipe at home
Due to the fact that the composition of this currant jam includes agar, it turns out to be rich and dense. Such a natural thickener is very useful for the human body, so jam with agar can be consumed even by vegetarians and young children. By the same principle, you can cook a thick jam of black or white currant. But in this case, the amount of sugar must be regulated at its discretion or, if desired, replace the refined liquid molasses.
On a note! Making an incredibly delicious redcurrant jam with this recipe is very simple. If you prefer berry mixes, it is recommended to add strawberries or raspberries to the recipe. The ratio of berries should be 1: 1, and the amount of sugar must be increased to 400 grams.
Essential Ingredients:
- red currant - 500 gr.
- agar - 2 tsp
- water - 100 ml.
- refined - 300 gr.
Step-by-step instruction:
- We clean the berries from twigs, put them in a bowl of a food processor and grind them to a state of thick mashed potatoes.
- Enter the required amount of sugar into the resulting mass.
- Mix thoroughly. Leave for 30-50 minutes to completely dissolve the sugar in the mass. We send the currant billet to a deep saucepan and cook for 23-26 minutes on low heat.
- In a deep bowl, mix agar and clean cold water, leave the mass for 30-40 minutes.
- We pour the resulting jelly mass into a stewpan and bring to a boil, constantly stirring it with a whisk.
- Add the liquid mass with agar to the chopped currants, cook for another 3-5 minutes, constantly mixing the workpiece. We make sure that the mass does not begin to boil.
- We pour the finished jam with red currants and agar into the heated containers, carefully clog. We turn the inverted container with a plaid. We wait 4-5 hours and ship to the appropriate place for storage.
You can enjoy fresh red currants at the height of summer. And to enjoy the taste of these berries all year round, you should not only freeze them, but also cook by boiling with sugar. Thus, wonderful desserts are obtained in the form of jam, jam, jam, jelly. In combination with any cream, this jam can be a filler for cakes, pastries, a layer for pies and sour cream.
Before proceeding with the preparation of this treat, you must carefully prepare the harvested crop. We sort out the currant, remove the branches, rinse with water. In order for the berries to burst, we boil them for 1-2 minutes in a small amount of water and wipe them well through a sieve, discard the skin and bones. In enameled dishes, cook the berry puree for 20 minutes, add 1 kg of sugar (per 1.5 kg of currant) and, stirring so as not to burn, cook over low heat until thickened. In the process of cooking, remove the resulting foam. Fill sterilized jars with hot jam, cork them and cover with a blanket until they cool completely. You can make jam without removing the seeds, but simply grind the berries in a meat grinder. In enameled dishes over low heat, dissolve 0.5 kg of sugar in 250 ml of water. Then pour the currant puree and mix thoroughly, boil for 5 minutes. Set aside to cool completely for 2-3 hours. Repeat the procedure 3-4 times until the jam becomes thick. We put the hot dessert in jars and tightly cork, covering with a warm blanket.
Redcurrant jam can be used as an independent dessert, it goes well with ice cream, soufflé, cocktails and yoghurts. Such a jam can be an elegant addition to pastry baking, fruit salads, cottage cheese casseroles, pancakes and pancakes. Delicious, healthy and beautiful jam is easy to make at home.
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. 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.
For winter, redcurrant jam recipes are offered to be made in several ways. You can cook jam in a traditional pan or use a more progressive, convenient slow cooker. Or to cook a juicy vitamin treat at all without cooking, just grinding the berries with sugar. All options are good in their own way and do not require serious efforts and a lot of free time from the hostess. The sweet preservation is very tasty and fragrant, it is perfectly stored until winter in a cool room and pleasantly paints frosty days with shades of bright, warm summer.
Delicious redcurrant jam with gelatin - a recipe with a photo for the winter
Redcurrant jam prepared for the winter according to this recipe with a photo turns out to be very sweet, rich and aromatic. The gelatin which is a part gives to a product marmalade consistency and pleasant density. Thanks to these qualities, the dessert is suitable not only for self-consumption with hot drinks, but also for use as a juicy fruit filling for a variety of homemade pastries, for example, yeast cakes, biscuit rolls and shortbread cakes.
Essential Ingredients for Gelatin Winter Currant Jam Recipe
- red currant - 1 kg
- filtered water - ½ l
- sugar - 1 kg
- gelatin - 50 g
- freshly squeezed lemon juice - 2 tbsp.
Step-by-step instructions on how to make red currant jam and edible gelatin for the winter
How to make homemade redcurrant jam for the winter - step by step instructions and video
In order not to hurt in the winter and maintain immunity at the proper level, in the summer you must definitely make healthy berry rolls, for example, juicy, sweet and sour-red currant jam. On frosty days, it will saturate the body with the necessary vitamins and strengthen the health of adults and children. The recipe is not difficult and contains a step-by-step explanation of the process, a photo of the resulting dish and video instructions. Having at hand such a valuable crib, not only an experienced housewife, but also a novice cook, just trying her hand at making homemade preserves, can easily prepare a tasty and healthy treat.
Essential ingredients for homemade currant jam for the winter
- red currant - 1.5 kg
- sugar - 1.5 kg
- water - 300 ml
Step by step recipe for delicious redcurrant jam
- Free red currants from twigs and petioles, sort out, wash well and dry on a paper towel.
- Pour water into an enameled pan, put on the stove and bring to a boil over medium heat. When the liquid begins to boil intensively, pour in the berries, reduce the heat by half and cook for 10-15 minutes. During this time, the fruits will crack and begin to secrete natural juice.
- Remove the pan from the stove, cool slightly and wipe the currants through a kitchen sieve so that the cake remains separate.
- Pour the resulting fruit puree into a bowl or pan, put on a fire, pour in granulated sugar, mix very well and bring to a boil.
- Boil for half an hour, regularly removing the foam formed on the surface.
- Pour hot jam into sterile jars, roll up metal lids, turn upside down, wrap in a warm bath towel and leave to cool. For winter storage, take it to the cellar or pantry.
Thick redcurrant jam - recipe with photo and detailed instructions
So that red currant jam has a thick consistency, it must be done without water. The amount of sugar used in the recipe should be half the weight of the berries themselves. Cooking dessert will take almost an entire hour, moreover, on a small fire and not for a minute leaving the stove. Only with this treatment option, the maximum amount of liquid will evaporate, and the berry mass will not burn out and thicken to the desired level.
Essential ingredients for a recipe for thick redcurrant berry jam
- red currant - 1 kg
- sugar - 1.5 kg
Step-by-step instructions on how to cook thick jam with red currant for the winter
- Remove branches and leaves from red currants, wash the berries well, dry them and turn into a smoothie using a blender.
- Pour sugar into the berry mass, mix thoroughly and send to the stove. Bring to a boil, reduce heat to a minimum and boil so that the sugar is completely dispersed in the fruit juice. This usually takes about 45 minutes.
- Do not leave the pan and constantly stir the berry mass so that it does not stick to the bottom and does not burn.
- When the volume of the product in the pan decreases by about 1/3 and the jam is well compacted, spread with a spoon on sterilized jars, cork with lids, turn over and cool, covering with a blanket on top. Store in a cool, dry place where the sun does not penetrate.
A recipe with a photo of how to cook redcurrant jam without cooking
The beauty of redcurrant jam, cooked without cooking, is that the berries are not subjected to heat treatment and retain the maximum amount of their beneficial substances and vitamins. Due to the large amount of sugar included in the recipe, the treat does not spoil, does not turn sour and does not wander, perfectly "surviving" in the cool, darkened place until the winter season, and pleases with a pleasant sweet taste, marmalade texture and pronounced fresh aroma.
Essential ingredients for cooking without boiling redcurrant jam
- red currant - 1 kg
- granulated sugar - 2 kg
Step-by-step instructions for a recipe for red currant jam
- Free red currants from leaves and twigs, remove spoiled fruits to the side, and thoroughly wash the good berries in running water and dry on a clean kitchen towel.
- Twist the currants through a meat grinder twice, and then grind the resulting mashed potatoes through a sieve to make the mass completely homogeneous.
- Pour sugar into a berry puree with a thin stream and stir actively with a wooden spoon or spatula until the sugar granules are completely dissolved in the fruit juice.
- When the jam acquires a thick, dense consistency, pack it in sterilized jars, seal it with plastic lids and place it in a refrigerator or cellar for storage.
Redcurrant jam in a slow cooker - recipe with photo for the winter
To make red currant jam in a slow cooker for the winter is a very simple task and not at all time-consuming. The hostess only needs to prepare the berries, grind them through a sieve to a puree condition, combine with sugar, place in the unit bowl and activate the necessary programs. Household appliances will do the rest. The main thing is not to forget from time to time to stir the jam in the cooking process. Otherwise, it will burn and acquire an unpleasant specific taste.
Essential ingredients for harvesting for the winter in a multicooker currant jam
- red currant - 1 kg
- sugar - 800 g
Step-by-step instructions for a recipe for red currant jam cooked in a multicooker
- Free red currant from leaves and twigs, sort it out by removing spoiled berries, wash it very carefully and throw it in a colander so that the excess glass liquid as quickly as possible.
- Wipe the dried fruits through a kitchen sieve and put the resulting mashed potatoes in a multi-cooker bowl.
- Pour granulated sugar, mix gently, cover tightly with a lid, set the “Baking” program in the control menu and bring the semi-finished product to a boil.
- When the surface of the fruit and sugar mass begins to actively bubble, activate the "Extinguishing" mode and cook for 45 minutes. Every 10-15 minutes, lift the lid and stir the jam so that it does not burn.
- At the end of the set time, put the hot treat on dry sterilized cans, roll up tin lids and cool to room temperature. Store in a cool, darkened place, protected from direct sunlight.
