Raspberry jam with currant is not only tasty, but also extremely useful, because these two berries are the richest source of all kinds of vitamins. For a recipe for raspberry-currant jam, a large amount of sugar is not required: due to the small acidity of the currant berries, the prepared workpiece for the winter from raspberries acquires an unusual, spicy, sour-sweet taste and a bright aroma. To make jam, you can combine raspberries with both black and red currants. The recipe for delicious blackcurrant jam with raspberries suggests the following ingredients:

• berries of black currant and raspberry;
• drinking water;
• sugar.

How to make raspberry jam with black currant for the winter

To conjure over the creation of gourmet jam, you need to start with the process of sorting berries - a simple, but, unfortunately, time-consuming one. You can sort out raspberries first. Then you need to take sugar and divide its mass in half. Half the sugar is poured into a container with raspberries, after which the berries need to be stopped for ten hours (best of all - overnight) for the raspberries to give juice. With the first appearance of the juice, the raspberries are mixed and sent to the fire for further cooking. As soon as the first signs of boiling appear, the fire on the stove is reduced and in this state raspberries are boiled for another 5 minutes. Next, the berries are removed from the heat and set to cool. While the raspberries are freezing, add the second half of the sugar mass to it and mix the whole contents. After that, the pan is put on the stove again on a large fire and brought to a boil, then the fire can be reduced and the raspberries are boiled “at an easy pace” for 5 minutes, after which it is allowed to cool . While the "preparation" of raspberry jam cools, you can finally deal with currants, namely: wash and clean it from excess garbage. For a few minutes, the berries of black currant should be left in a colander so that the glass has excess water. And, finally, the final stage: half-prepared raspberry jam should be put on fire again and add the currant. Stir the berries and boil for 10 minutes. After that, the finished raspberry and blackcurrant jam is poured into sterilized clean jars. It remains only to carefully roll up the cans with lids and leave to be stored in a dark and cool place.

Raspberry jam with red currant for winter recipe

  Currants are not only black, but also red, respectively, and lovers for such a variety can also be found. It is for them that the following recipe is intended.

Making red currant jam with raspberries involves the following ingredients:

• raspberries and red currants - 1 kg;
• sugar - 1.3 - 1.5 kg.

Processing red currants is a bit more complicated. First, currants must be washed under a stream of cool water, after separating small berries from the stems. After the “bathing”, the berries should drain from the residual water, then they can be squeezed in an electric juicer or rubbed through a sieve to get rid of small bones. You should get a berry puree, which is diluted with sugar, mix thoroughly and put in a saucepan on a fire, bringing to a boil. To make the finished raspberry jam with red currant turned out completely seedless, you must also rub the raspberries through a sieve. Part of the berries, however, can be left intact. Grated raspberries are added to the boiling currant mass and boiled for 2-3 minutes. Then whole berries are added, and everything boils together - at the same time, do not forget to stir the jam periodically. The berry puree will boil quickly, already somewhere at a boiling point of 104.5 degrees the heating stops. Currant-raspberry puree is poured into pre-sterilized cans for seaming for the winter (it is best to roll the jam in small, half-liter jars), and again sterilize in boiling water for 15 minutes - and only then finally roll it up for the winter. Now you definitely will not stay in the winter without a sweet treat. Delicious pies and bon appetit!

Many housewives love to cook assorted jam. Jam is especially tasty when mixing sweet and sour berries. Raspberries and red currants are perfect for each other. From one raspberry, of course, delicious jam, but it turns out to be too sweet. Therefore, when we add sour berries of red currant to raspberries, we get an amazing taste of jam. Sweet, fragrant raspberries add sweetness and aroma to the jam, and red currants add their sour note.

Products for raspberry jam with red currant:

• raspberries - 300 g;
• red currant - 200 g;
• sugar - 500 g.

We take fresh, ripe and undamaged fruits of raspberries and red currants for jam. Discard spoiled berries immediately.

Cooking

We sort through raspberries. We look closely at each berry so that small insects that can sit on raspberry berries do not get into the jam along with raspberries. Now wash the raspberries.

Advice!  Raspberries are washed very carefully, as it has delicate fruits that are easy to damage. Therefore, raspberries cannot be substituted under a stream of water.

We do this: pour clean water into a bowl, drop the berries there. Lightly wash the berries in a bowl of water, and then drain the water. We place red currants with sprigs in a colander. Substitute a colander with currants under a stream of water, wash the berries in a colander.

Pour raspberries with sugar. Grind raspberries with sugar with a wooden spoon.

We chop the currant from the twigs.

Pour the rest of the sugar into the berries of red currant. Grind red currants with sugar. Place the currant mixture with sugar in a container for cooking jam. We put the dishes with the berry mass on medium heat, bring to a boil. Then add the raspberry mixture with sugar.

Cook raspberry and redcurrant jam for 5 minutes, removing foam with a wooden spoon. Pour raspberry jam with currants into pre-sterilized jars. Sealed jam in jars.

Turn the jars of jam upside down, set them aside to cool. Raspberry and redcurrant jam is ready.

Red and black currants blend perfectly with raspberries. The combination of these two types of berries allows you to get the original taste of jam, rich in all necessary vitamins. The beneficial properties of summer berries in winter are especially valuable. In winter, the combination of raspberries, black and red currants will help strengthen the immunity of an adult and a child, will cure colds and will be a great substitute for store desserts. And such a fragrant dish is prepared quite quickly and simply.

Classic raspberry and currant jam for the winter

The standard recipe involves the use of the same proportions of the berry:

Take 1 glass of blackcurrant and raspberry;
  you will also need 1 cup of sugar.

The cooking process is reduced to several stages:

1. First, all raw materials are sorted and cleaned of debris, tailings, with a leaf. Then the whole berry is washed. Before cooking, they are dried for 1-2 hours. However, raspberries should not be washed, it is simply poured with water, and then it is carefully decanted.
2. Prepared berries without ramming are placed in an enameled pan or bowl, if you have increased the number of components.
3. Pour half of the sugar squeak on top and let the berries stand until the juice is released. This usually takes 6 hours.
4. From the remaining sugar and water, boil the syrup over medium heat. Once the mixture begins to boil, remove and cool.
5. The syrup is poured to the berries, and the future jam is put on medium heat. After boiling, reduce power to a minimum and cook for 45 minutes, eliminating the foam.

As soon as time is running out, take sterilized jars and spread the jam on them. It should cool naturally at room temperature, but it is better to store sweetness in the cellar.

Royal Orange Recipe

Fragrant jam with sourness and a hint of citrus aroma is prepared from the following products:

Take 6 glasses of ripe black currant;
  2 cups raspberries and the same amount of red currant;
  in addition, they also choose their favorite fruit, orange (two large);
  for optimal sweetness, 13 cups of sugar will be needed.

Prepare the "Royal" jam as follows:

1. After the berries are washed and picked, they are passed through a meat grinder.
2. Oranges are poured with boiling water, eliminate the bones, cut into 8 parts, and also twist.
3. Then put the whole gruel in a large bowl and pour it with sugar.
4. Let stand for about an hour, after which everything is thoroughly stirred.
5. Put on a medium-power fire and bring to the bubbles, then immediately remove and lay out in sterile jars.

This jam is well stored in a dark pantry or cellar.

Original jam currant raspberry

Jam is a foreign find, and it doesn't differ much from jam, but the technology of its preparation is still different. To prepare a healthy jam from currants and raspberries you will need:

650 g of pure raspberries;
  350 g of black currant are taken on this part;
  sugar will need almost 1 kg;
  1 g of vanillin should also be added to the recipe.

Cooking:

1. After peeling, currants are poured over with hot but not boiling water, and allowed to lie in it for about 5 minutes.
2. Raspberries are washed, but nothing more is done with it.
3. Then, both berries are combined in a container and passed through a blender or meat grinder.
4. Then they are transferred to a pan and sprinkled with sugar.
5. Leave the mixture to stand for 30 minutes.
6. Mix everything well - sugar grains should not be visible. Once again, leave the future jam for 3-4 hours.
7. Then the mixture of components is placed on the stove and boiled until boiling. Remove the foam, let it boil for 5 minutes and cool. Repeat the procedure 3 times.
8. Once the jam is ready, it is transferred to prepared jars.

Jam is well stored in any dark place, does not require a refrigerator.

Raspberry Jam with Red Currants

Red currant will be an excellent alternative for making a very beautiful and fragrant jam. For him you need to take:

250 g of raspberries and 100 g of selected red currants;
  the optimal amount of sugar is 250 g;
25 ml of vodka and 50 ml of filtered water will also be required.

Cooking procedure:

1. Raspberries are transferred to a bucket, washed gently and 50 ml of water is added to it, after which they are boiled.
2. As soon as the mixture with raspberries begins to boil, reduce the heat and cook the jam for 5 minutes.
3. The resulting composition must be filtered through a sieve and wiped, then again pass through cheesecloth. It turns out about 1 cup of clear liquid.
4. Pour water over raspberry juice into a stewpan, add sugar and boil again.
5. Peeled red currants are added to the finished raspberry syrup, the mixture is boiled for 5 minutes.
After the specified time, raspberry-currant jam is laid out in jars and rolled up. Store in the cellar.

Currant and raspberry jam for the winter without cooking

Fragrant and tasty option for long-term storage in the refrigerator - jam without cooking. All fruits are simply ground with sugar. And most importantly - all vitamins are stored in them. For cooking, you must accurately observe the proportions:

It will take 1 kg of berries;
  they need to take 2 kg of sugar.

Everything is thoroughly crushed in a blender or meat grinder with sugar and placed in sterile containers. Banks are closed and stored in the refrigerator. This is the only way to protect fresh jam from fermentation processes.

Any jam that combines raspberries and currants has high benefits and nutritional value. If desired, you can add any citrus notes and spices, including nutmeg or cocoa powder. However, one should not dive into the experiments with the head, since the abundance of additional components can cross out the main thing - the taste of the summer berries themselves.

To combine currants and raspberries in one treat is a very good solution. Raspberries will give such a delicacy an incomparable taste and aroma, and currants will bring sourness and the usual jam will be completely different. Below we will tell you some recipes for cooking and raspberries.

Raspberry Jam with Currants

Ingredients:

• raspberries - 10 glasses;
• currant - 4 cups;
• sugar - 10 glasses;
• citric acid - 6 g.

Cooking

First, wash the berries and leave to dry. And we start making jam, pour raspberries in the jam cooking container and pour sugar on top (6 cups), then wait for the juice to appear, then add the currant and pour the remaining sugar on top. We turn on the stove and put our pan with berries, as soon as the ingredients begin to boil, we stand for ten minutes. Remove the foam from the jam and add citric acid. Gently mix the finished jam with a wooden spatula, pour it into jars, cover with lids, leave the finished jam in the apartment for a day, and then put it in the cellar or refrigerator.

Currant jam with raspberries

Ingredients:

• blackcurrant - 6 glasses;
• raspberries - 2 glasses;
• sugar - 7 glasses;
• water - 2 glasses.

Cooking

Pour water into a saucepan, let it boil, add black currants, then raspberries and bring the mass to a boil, add sugar gradually in one glass and mix. Bring our ingredients to a boil and cook for 45 minutes. After that, pour our jam on and roll the lids.

Gooseberry, currant and raspberry jam

Ingredients:

• red currant - 1 kg;
• raspberries - 2 kg;
• gooseberry - 1 kg;
• sugar - 3 kg.

Cooking

I wash the berries well and remove the stalks and tails. Grind raspberries with a blender, and leave the whole gooseberries and currants. We spread the berries in a large saucepan, pour over sugar and cook for 30-35 minutes on very low heat, stir occasionally. Pour the hot mixture into jars and close with sealed lids. Cool completely, store in the cellar.

Blackcurrant, raspberry and gooseberry jam

Ingredients:

• blackcurrant - 7 glasses;
• gooseberry - 3 glasses;
• raspberries - 2 glasses;
• water - 1 cup;
• granulated sugar - 15 glasses.

Cooking

We wash the berries, remove the stalks and tails, dry. Pour the finished berries with water, wait until it boils, pour 8 glasses of sugar, let it boil again, boil for five minutes. Turn off the fire, pour in more sugar, stir. Cool and pour into prepared containers.

Ingredients:

• black currant - 6 glasses;
• red currant - 2 cups;
• raspberries - 2 glasses;
• orange - 2 pcs.;
• sugar - 13 glasses.

Cooking

Wash and dry currants. We sort the raspberries, remove the spoiled, but not mine. My oranges. Berries and fruits are passed through a meat grinder, add sugar, mix. Let the mass stand until sugar is melted. We spread the jam in a container, cover with lids and store in a cool place.

Redcurrant and raspberry jam

Ingredients:

As promised, I set out the recipe for my jelly. In principle, it can be used to cook different options - only from one berry (raspberry, red or black currant) or blended. Of the blends, I like jelly from red and black currants (1: 1), red, white and black currants (2: 1: 1,5), red or black currants and summer apples (2: 1) most of all. This is a natural product, no gelatins or jellyfishes. Only berries and sugar. Moreover, if stored in a refrigerator or rolled up under a lid, the amount of sugar can be reduced by a quarter.
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I do not use either a juicer, or a blender, or a slow cooker. Yes, they speed up the process, but the delicate berry comes in contact with the metal parts and vitamin C is destroyed. Therefore, I have a saucepan with perfect enamel, the spoon is wooden, and instead of a sieve, a gauze bag. This is an old way, but it is he who preserves the vitamin composition of berries as much as possible.

So. Yesterday night I cooked raspberry-currant jelly.

2.5 liters of raspberries and 1.5 liters of red currants were carefully sorted, stacked in an enameled saucepan low and with a wide bottom, 250 ml of water was added. I put the pan on a very weak fire of a gas stove, covering the comfort with a divider. As soon as juice began to be extracted from the berries, but the liquid had not yet boiled, removed the pan from the stove and quickly transferred the mass to a gauze bag. She squeezed the juice with her hands (my poor hands!), Poured it into the pan. If you can not determine the volume by eye, then it is better to measure the amount of juice. For each liter of juice, add 600 g of granulated sugar, stir well and bring to a boil over low heat. Stir constantly with a wooden spoon. Take off the resulting foams with her - a very tasty product, I tell you! In total I cook jelly on low heat for 30 minutes, stirring constantly.

An important point. The more berries you have, the wider the bottom of the pan should be. When cooking jelly, the filling height of the pan should not exceed 10 cm so that the liquid warms up more evenly. If you do not want to follow all these rules, you will have to use more sugar.

I prepare jars in advance and they do not exceed 500 ml (this is important!). Clean, calcined in the oven with screw caps, which boiled in advance. I quickly spread hot jelly without traces into jars and cover it with a gauze napkin. Until the jelly has completely cooled, until its surface is torn with a film, it is impossible to cover with lids! But I also do not immediately cover the cooled jelly with lids. First, cut out the diameter of the neck of a circle of baking paper, moisten them in good cognac or rum, shake off excess moisture, put the mug on jelly and only then close the lids. After a day, I clean the jars either in the refrigerator or in the basement.

It is stored perfectly. There is no mold or moisture on the surface, because everything is done quickly, cleanly, and does not close hot, which means that condensation does not accumulate on the surface, well, cognac is not for the sake of aroma, but disinfection. By the way, my grandmother did not cover the jelly with lids at all. She cooked it for 40 minutes, poured it into clay pots, and after the jelly cooled down and a film appeared on the surface, she simply tied the neck with a cotton napkin soaked in plum brandy and dried. True, she did not have raspberries and currants, and a huge amount of jelly was prepared from plums, apples and grapes.

By the way, do not throw the gauze bag with the marquees directly into the trash. Pour water into the pan where the jelly was boiled and left a little on the walls, bring to a boil, lower the bag with squeezes for 2-3 minutes, add sugar to taste and you will have a tasty drink. Well, the rest of the cognac, you know, do not pour the same.