Confiture - thick jam from whole berries, fruits or jam from them. They simmer the sweet mass for more than half an hour with minimal heating, boiling until the necessary density. If you cook more than 3 kg of confiture, then increase its time of languishing. But if there is no free time, then you can buy Zhelfiks or Confiturku (loose thickeners based on pectin) and add them after boiling the mass, then boil for 3-4 minutes and put them in sterilized jars. Read the term for the preparation of confiture with the addition of such an ingredient on the packaging - they may vary!

Ingredients

You need 0.5 liter capacity:

• 400 g of red currant
• 250 g granulated sugar

Cooking

  1. Red currants, apples and plums contain the largest amount of pectin, therefore, blanks of them gel themselves by long-term stewing. Also, when creating red currant confiture, there is no need to add citric acid - the berry itself is sour. Be sure to taste it before creating a blank to determine the rate of granulated sugar. The approximate calculation is 1: 1, but if the taste of the berry is sour, then it is best to use 1: 1.5. Put the acquired or plucked red currants in a deep bowl, fill with water. We rinse several times and pour water, separate the berries from the twigs.

  2. Pour the berries in a saucepan or cauldron, add sugar there too. Place the container on the stove, bringing its contents to a boil under high heat.

  3. Then reduce the heat and simmer for about 30-40 minutes, so that part of the liquid evaporates. From time to time we will stir it with a silicone or wooden spatula.

  4. As soon as the jam thickens, check its readiness and turn off the heat.

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

1. Free red currants from twigs and petioles, sort out, wash well and dry on a paper towel.
2. 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.
3. Remove the pan from the stove, cool slightly and wipe the currants through a kitchen sieve so that the cake remains separate.
4. 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.
5. Boil for half an hour, regularly removing the foam formed on the surface.
6. 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

1. Remove branches and leaves from red currants, wash the berries well, dry them and turn into a smoothie using a blender.
2. 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.
3. Do not leave the pan and constantly stir the berry mass so that it does not stick to the bottom and does not burn.
4. 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

1. 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.
2. Twist the currants through a meat grinder twice, and then grind the resulting mashed potatoes through a sieve to make the mass completely homogeneous.
3. 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.
4. 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

1. 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.
2. Wipe the dried fruits through a kitchen sieve and put the resulting mashed potatoes in a multi-cooker bowl.
3. 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.
4. 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.
5. 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.

How to cook a delicious redcurrant jelly jam, this article will tell you - a detailed recipe with a photo.

No matter how much we like jam with whole or grated berries, you still sometimes want to treat yourself to jelly jam.

Mother Nature herself tells us to make jam from redcurrant, because she laid so much natural gelling substance - pectin in the currant that we do not need any gelatin or agar-agar.

If you think that cooking redcurrant jam is difficult, this recipe will refute all your fears!

The main thing is to have a colander with a fine sieve and an hour of free time ...

This recipe in photographs can be viewed in this video in video format with music, in less than 1.2 minutes.

Redcurrant jam - recipe with photo

Ingredients

•   red currant - 1 kg;
•   sugar - 1 kg;
• water - 0.5 cups.

COOKING SEQUENCE

Recipe:

  1. Wash red currants well under running water and remove any bad clusters or individual spoiled berries. Allow excess liquid to drain, prepare an enameled basin or, in extreme cases, a stainless steel pan. Do not use dishes made of aluminum or an unknown metal - the currant is quite acidic, and therefore can give an unpleasant aftertaste when interacting.

  2. Washed, without excess liquid, put the currants in a basin in a minimum heat. If the currant immediately gives the juice - you can not add water. Currants, harvested in dry weather or not too juicy, usually “require” the addition of at least half a glass of clean water in order for juice to stand out “more fun” and the cooking process to begin.

3. Boil the currants in their own juice for about 10-15 minutes. Throw in a colander with a fine sieve and a spoon into the broth, wipe through the sieve all the "steamed" currants. You may need to specifically purchase a fine-mesh colander for these purposes, so that the currant bones are separated from the pulp and not get into the jam. But then, to eat a homogeneous, smooth currant jam without picking out the bones from the teeth - charm is so nice!

  4. After all the manipulations, a small slide of currant seeds will remain on the sieve - this means that you have done a good job!

5. In the basin, you will find ruby \u200b\u200bcurrant puree, which is already ready for cooking.   Add sugar to the currant puree, stir and place on the stove. Cook the jam for about 15 minutes over low heat, stirring occasionally. Then, as usual, pour into dry, sterilized jars and seal.

After complete cooling, the jam will become jelly and elastic.

Fruits and berries

Description

Ingredients

Steps

It is worth paying attention to the fact that picking currants for making confiture at home is recommended along with twigs. This is necessary so that when harvesting currants, the fruits remain whole and juicy.



When the required number of berries is collected, they will need to be very carefully sorted out from unnecessary components, such as leaves, twigs, as well as bugs and spiders.



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



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



The pulp that remains in the sieve can be discarded, but it will be better if it is added to the resulting currant juice. Thus, currant confiture will not be transparent in color, but rather will acquire a rich expressive red color. However, first you need 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 granulated sugar, after which you need to mix everything thoroughly and move it to the stove. Cook the treat until all the sugar has dissolved. Then the hot dessert must be poured into sterile jars, after which you need to give it time to solidify.



Bright and rich redcurrant jam for winter is ready. Bon Appetit!

Red currant has not only beneficial properties, but also has a good gelling ability. Therefore, many housewives often make preparations for the winter season, such as jam, jelly or jam. Redcurrant jam has an amazing sweet taste. As a rule, it is used with baked pies, holiday cakes or other homemade cakes. To prepare such a treat according to various recipes is quite simple.

• Show all

    Features of making jam

  For jam, you can use not only ripe berries. Slightly unripe fruits are much healthier, since they contain pectin in large quantities. The currants are ground before cooking, using pure juice or seedless purees. The consistency of jam has a jelly-like appearance. Usually this happens naturally, but sometimes pectin with gelatin is added to obtain the desired density.

  For jam cooking, it is best to choose a stainless steel pan. It will not allow the broth to burn and will not leave an unpleasant metallic taste.

  A popular way to cook jam is without cooking. This recipe will preserve all the vitamins to strengthen the body in the cold period. In this case, it is necessary to follow all sterilization rules so that the contents of the jar do not deteriorate before winter. Containers for jam should be selected in small sizes (half-liter or 0.33 ml). This will be enough at once for baking. If the family is big, then you can prepare liter cans, but not more. You need to roll up containers with refreshments with metal lids, as well as tight nylon or screw.

    Quick recipe

  Many housewives call this recipe "five minutes." It is relevant for those who do not particularly like to mess around with blanks.

  For cooking sweet treats, you will need the following ingredients:

  • Currant berries - 1 kg.
  • Sugar - 800 g.

  

    Step by step cooking

  The washed and peeled berries are beaten in a blender until a uniform consistency is formed.

  
  

  Then the resulting slurry is rubbed through a sieve to remove the remaining seeds and peel.

  
  

  Currant puree is transferred to a stainless pan in which jam will be cooked. Then sugar is added, mixed thoroughly and a quiet fire is turned on so that the sweet broth does not burn.

  

  Jam is boiled until the desired thick consistency is formed. During cooking, jam periodically stirred with a wooden spatula.

  

  It is necessary to lay out the sweet broth in jars while still in a hot state, as the mass thickens even more when it cools.

  

  What you can cook with gooseberries for the winter - simple and original recipes

    Jam without cooking

  The cooking process in this case should be particularly clean. Currants should be thoroughly washed and dried.   To prepare jam, you need to prepare the following products:

  • Berries - 1 kg.
  • Sugar - 2 kg.

  Cooking Technique:

  1. 1. Dried berries are crushed using a blender, passed through a sieve.
  2. 2. The puree mass in this recipe is not boiled, but only covered with prepared sugar.
  3. 3. All mix until it is completely dissolved in jelly.
  4. 4. Next, lay out on sterile jars and roll up.

    Classic recipe

  To make jam, you will need the following components:

  • Red berry - 1 kg.
  • Sugar - 1.5 kg.
  • Water - 1.5 cups.

  Step-by-step cooking process:

  1. 1. Currants are prepared in advance.
  2. 2. At the same time, put a pot of water on the fire to boil it.
  3. 3. The berry is poured into a colander, and it is placed directly in boiling water for several minutes.
  4. 4. Next, the currants are placed in the kitchen utensils, where it is planned to cook jam.
  5. 5. In it, the berry is crushed with a special wooden pestle, add water and granulated sugar.
  6. 6. All ingredients are thoroughly mixed so that the granulated sugar melts completely.
  7. 7. Then a quiet fire is set on the stove and the jam is cooked until a thick mass is formed.
  8. 8. The process of packing jam in jars is similar to the previous recipe.