Now at silverina1 passes FM "Summer - to the bank!" Season 3 " . I sent the jam recipe there.

Contrary to popular belief - using gelatin, you can cook jams, and gelatin will retain its gelling properties. Just do not need to cook for a long time and when using it together with very sour berries, you must observe correct proportions these berries and the gelatin itself. Below are two recipes in which these proportions are selected and the jam is thick even without the use of sugar, but only with a sweetener.

The World Health Organization has limited the consumption of sugar to 25 grams per day for women and men,and the American Heart Association in relation to men softened their position a little, and allowed them to use up to 37.5 grams of sugar per day. With such low rates, there can be no question of using sugar as before without harm to health and cooking jam in a proportion of 1 kg of sugar - 1 kg of berries.
For several years now I have been cooking instead of such a jam - something completely different, namely, jam, and how I do it - I'll tell you.

Instead of sugar, I use harmless and very modern natural sweeteners, they are of the new generation, STEVIA or ERITRITOL. Stevia is obtained from the Stevia plant (it grows even in our Crimea), and Erythritol is produced from various natural products, in particular, such can be the skin of oranges, red mountain ash.

I cook such preserves and jams and fill them in the smallest jars. And we in our family treat such jam and preserves as a delicacy and do not eat it with "tablespoons". It is good to take, for example, 40-50 g of such jam and spread on a piece of bread homemade baked goods in the morning for breakfast.

Recipe number 1. Blackcurrant jam on gelatin

KBZHU: Cal-ty per 100 g: 57 kcal,
BJU: 5.0 g, 0.4 g, 6.8 g.

Ingredients:

- 1000 gr black currant, peeled
- 50 grams of free-flowing gelatin
- 150 grams of erythritol or sugar, you can take 50 grams of sugar and 25 crushed table. stevia

Total: 1200 gr

The weight of one portion is 45 g, the calorie content of a portion is 26 kcal.

Preparation

1. Peel the black currant berries from twigs and dry stalks, rinse, dry on a paper towel.

Fold in a bowl and grind 2/3 of the berries with an immersion blender, or you can grind them with a crush. Pour in erythritol, gelatin 50 g, mix well, give swell the gelatin for 20 minutes.

2. Pour the workpiece into a metal pan with a thick bottom and heat until boiling, stirring constantly.

Cook for 3-5 minutes, stirring constantly, so that all the berries are boiled, at the end add a drop of vanilla extract.

Put in the refrigerator, it is in the refrigerator that the jam will solidify to a state dense jelly... Store in a cool place (cellar) or refrigerator.

This jam turns out to be very thick, italso good as a cake layer or as a spread on bread, as a no-bake layer for shortbread tarts.
It cannot be reheated, for example, when baking yeast cakes.

P. S. I accumulate small jars throughout the year, in which I buy or natural yoghurt, or some exotic species the same sugar-free jam or jam. Jars of red caviar, herring in sauce are also good for packaging.

Gelatin swells in the berry mixture:

End of cooking:

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Recipe number 2. Red currant jam on agar and gelatin

Red currant berries have a very high degree of acidity, almost the highest among all berries, therefore, in order to make jam of sufficient density from them, which does not lose its properties at room temperature, we need two types of gelling agents.

I had red currant berries very ripe, from my garden.

KBZHU: Cal-ty per 100 g: 43 kcal,
BJU: 3.7 gr: 0.0 gr: 7.0 gr.

Ingredients:

- 1100 gr of red curry, peeled from twigs
- 40 grams of free-flowing gelatin
- 15 g agar agar
- 150 grams of erythritol or sugar, you can take 50 grams of sugar and 25 tablets. stevia
- 200 gr of water
- 2 drops liquid extract stevia with vanilla or grain scent 1/2 natural vanilla pod

This amount of berries is enough for 6 jars of 180 grams.

The weight of one portion is 45 g, the calorie content of a portion is 19 kcal.

We need a mixer with a submersible nozzle.

Preparation

1. Rinse red currant berries, dry on a paper towel, peel off twigs, leaves and dry stalks.

Place in a bowl and grind the berries with an immersion blender.

Rub through a fine metal sieve, we will have 800 gr berry puree and 300 g of cake, we do not need cake.

Pour gelatin 40 g and agar-agar 15 g cold water 200 g, leave for 20 minutes. for swelling.

Pour erythritol, a mixture of gelling substances into the puree, mix.

2. Pour mashed potatoes and a solution of gelling substances into a metal saucepan with a thick bottom and heat until boiling, stirring constantly.

Cook for 1-2 minutes, stirring constantly, add vanilla extract at the end of cooking.

Pour into sterilized jars with a sterilized spoon, close the same sterilized lids and turn over, cover with a blanket for 1, 5 hours.

Remove the blanket, turn over the jars, let cool until room temperature.

Put in the refrigerator, it is in the refrigerator that the jam will solidify to a jelly state.

You can store this jam at room temperature or in the cellar.

This jam turns out to be of medium density, itas good as a spread on bread, as an accompaniment to cheesecakes, for serving curd casseroles, pancakes. It cannot be reheated.

P. S. This version of jam on agar-agar and gelatin is very budgetary, since using only agar-agar it would be required a lot due to the high acidity of the berries, and it is very expensive. In addition, the jam according to this recipe has a very interesting structure, not cutting, but slightly soft, plastic, agar-agar alone cannot give such a structure.

UNHARMING SWEETS TO YOU!

I will mix everything and leave it to swell:

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Also on our blogs you can read the posts:

(on agar-agar) RUB 215.00 (weight 150 g)

Raspberry, water, erythritol, pectin, CMC (fiber), acidity regulator - citric acid, stevia extract, sorbic acid.
Nutritional value per 100 g of product: proteins - 0, fats - 0, carbohydrates - 19 g, including erythritol 14 g, alimentary fiber 1 gr. Energy value per 100 g: 18 Kcal / 75 kJ. GOST 31712-2012. Expiration date: 1 year. Store at a temperature of 0 C to 20 C and a relative humidity of no more than 75%. The volume of the can is 167 ml.
Net weight: 150 + -2 gr.

For lovers of homemade sweets for tea, red currant jam will be a real find. There are different jam recipes, with and without gelatin, in a slow cooker, without cooking at all, traditional recipe... You can combine red currants with other berries and it turns out very tasty too.

In general, red currants, in addition to their special benefits, have a good gelling ability, therefore, preparations for the winter, such as jelly, jam or jam, are very easy to make from it. You can do without any thickeners at all, the pectins that are part of the red berry will provide the necessary consistency to your treat.

Red currant jam has a pleasant sweetish taste, he especially likes those who do not like too much sweets. Delicious with him baked pies or large birthday cakes for tea.

To make jam, it is not necessary to choose only ripe berries, you can also take slightly unripe ones, by the way, they contain the most pectins.

Before cooking, berries must be cleaned of debris and rinsed well. Unlike black currants, red currants are softer, their skin is thinner, so in order not to crush it, you need to wash it more carefully. It is forbidden long time keep it filled with water or in a colander, otherwise the lower berries begin to choke and juice will begin to flow out of them.

Stainless steel dishes are ideal for making jam, they do not burn as well as enamelled ones, and do not give a metallic taste like aluminum. Many people like to cook jam without boiling, because all vitamins are most preserved in it. But for such a preparation, sterility must be carefully observed so that your jam does not deteriorate before the onset of winter.

For storing ready-made jam, it is better to take small jars. Half a liter or even 0.33 ml is absolutely enough to be enough for one baking meal. Of course, you can take liter, but not more. It is not necessary to roll up the lids, you can use screw caps.

Red currant jam recipes

Red currant jam, quick recipe

For making a quick recipe currant jam you only need sugar and red currant berries, in the amount of:

• Granulated sugar - 1 kg

Jam preparation method:

This quick recipe is for those who do not like to tinker with blanks for a long time. There is no water in this recipe This means that the time for evaporation is reduced, and blanching is also not needed.

We wash the red currant berries well and cut off all the tails, then grind with a blender and immediately rub through a sieve to remove the skin and seeds. The resulting currant puree put it in a stainless bowl, in which we will cook the jam. we pour all the sugar there at once, mix them thoroughly and put on slow fire so as not to burn.

This is how we cook our jam while stirring continuously with a wooden spatula or spoon. We cook until it boils down to the state we need. You will see the jam begin to thicken. By the way, when it cools down in jars, it thickens even more, take this into account. It should be packaged hot and cooled at room temperature.

Red currant jam recipe for tea without boiling

For this recipe, special purity must be observed, the berry must be thoroughly washed and dried. Excess moisture must be avoided.

Ingredients:

• Red currant berries - 1 kg
• Granulated sugar - 2 kg

Method of making jam without boiling:

Already dried berries need to be grated with a blender into a puree mass. Then we do everything as in the first recipe, that is, we wipe it (mass) through a sieve. But only we will not cook it, but pour sugar and mix everything until it completely dissolves. It remains to spread it out in sterile jars and close tightly. Everything!

We are waiting for the most delicious, healthy red currant, will delight you in winter with its taste, and if you still brew a cup good tea, the pleasure will be generally incomparable!

Traditional recipe for red currant jam

Ingredients:

• Red currant - 1 kg
• Granulated sugar - 1.5 kg
• Water - 300 ml

Cooking method:

Of course, peel and rinse the berries. We put the water in a saucepan to boil, and put the berry in a colander and put it in boiling water for two minutes right in it. We put the currants into the dishes where we plan to cook the jam.

Crush the blanched berries with a wooden pestle, add water and add sugar, stir to melt all the sugar.

You can now turn on a low heat and start making the jam. Cook it until it thickens, then just transfer it to sterile jars and let it cool at room temperature.

Red currant jam in a slow cooker

You can cook jam not only in saucepans, standing at the stove. We present to your attention, the fourth recipe for red currant jam, which is made in a slow cooker .

To make jam, we need:

• Red currant berries - 1 kg
• Granulated sugar - 0.5 kg

How to cook delicious jam red currant in a slow cooker:

Pour the washed berry with water and extinguish for two minutes. Then we knead it with a wooden crush and put it in the multicooker bowl. Add sugar, stir, close the lid and set an hour in stewing mode. Ready jam we pack in cans. Simple and without standing at the stove!

Choose the recipe for red currant jam you like and prepare a tasty and healthy treat for the winter.

Step-by-step recipes for different red currant confiture with sugar and raspberries, orange

2018-07-21 Marina Vykhodtseva

Grade
recipe

3218

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

0 gr.

0 gr.

Carbohydrates

37 gr.

148 kcal.

Option 1: Classic red currant jam

Confiture is a jelly-like delicacy. It can be prepared from different berries and fruits by prolonged boiling or adding gelatin, pectin, agar-agar, zhelfix. But there is a berry that itself is perfectly gelatinous - red currant. It is from it that jams and jellies are most often prepared at home in order to enjoy an amazing delicacy in winter and replenish the body with vitamins.

Ingredients

• 1 kg of red currant;
• 70 ml of water;
• 500 g of sugar.

A step-by-step recipe for a classic jam

We sort out the red currants, tear off the berries from the branches, remove all the leaves and pour into a colander. Rinse under running water several times. Let the droplets drain, then pour the currants into a saucepan and pour a little water. We put on the stove, cover and steam. Usually berries very quickly reach softness, ten minutes is enough. After that, remove the currants from the heat.

We need to rub the berries through a sieve, extract the juice with the pulp. To do this, it is advisable to cool the currants a little. Pour the finished juice into a saucepan and add sand. It is advisable to weigh the amount of the resulting liquid in order to add sugar in a 1: 1 ratio, then we will get the right jam.

We put a saucepan with sugar and currant juice on the stove, slowly heat up and boil until the sand is completely dissolved. No grains should remain, otherwise they will settle to the bottom of the can and crystallize as a plate.

We prepare the cans: rinse with soda to degrease, rinse thoroughly, then heat over steam or in the oven, in microwave oven... Pour hot jam and roll up immediately. The lids are also processed, they need to be doused with steam or filled with boiling water.

Turn the rolled currant juice. We leave it in this position until it cools down, and then we take it out into the cold, you can lower it into the cellar. With cooling and storage, the juice thickens, turns into wonderful jam Red.

It is believed that red currant confiture can be stored well even without additional heating. But there are no guarantees that natural and pure sugar was caught, there may be impurities in it that will spoil the workpiece. That is why it is recommended to step back from traditional rules, bring the juice with sand to a boil, only then pour into jars.

Option 2: A quick recipe for red currant jam

For this jam, red currant juice is used. You can just pee the right amount when preparing a drink for the winter. Or we specially drive the berries through a juicer.

Ingredients

• 1 liter of red currant juice;
• 1.8 kg of sugar.

How to quickly make currant jam

Pour the juice into a bowl convenient for stirring or into a small bucket. Take a clean spoon or spatula. We fill in parts granulated sugar and stir until all grains are completely dissolved. You cannot pour out all the sugar at once.

Gradually, the juice will begin to thicken and turn into jelly. If this does not happen, this happens when using very sour berries, then add some more sugar. But it also has to dissolve completely. If it doesn't work, then put it on the stove and slightly heat it up.

We pour the confiture into clean and dry jars, roll it up, put it out in the cold, where it will cool down completely. You can't keep the jam in a warm place, it will disappear. But you can't freeze either, after thawing the liquid will leave.

Raw blanks that are not subjected to any heat treatment require cleanliness. It is necessary to thoroughly rinse the currants, dry them, use only sterile jars. Specifically for this recipe we take Fresh Juice until he had time to acidify, nothing foreign got into the workpiece.

Option 3: Boiled red currant jam

There are many ways of making red currant confiture, you can always choose the most suitable and convenient option for yourself. Here's a recipe with cooking. For him you need a saucepan or basin, but with a thick bottom. You also need a good metal sieve through which you can rub the berries.

Ingredients

• 2 kg of red currants;
• 0.8 kg of sugar.

How to cook

We wash the red currants, let the berries stand in a colander, remove all the leaves and twigs. Then pour into a bowl and crush with a pestle, as far as possible. Or we twist it through a meat grinder, you can chop it with a combine, but not to a state of puree.

We shift the currants in parts into a sieve, decant the juice and wipe the berries. We immediately remove the cake and discard it.

Add granulated sugar to the strained liquid, put everything on the stove, start heating and dissolving. When boiling, foam should appear, since the berries are raw, we must catch it all. At the same time, while the confiture is being prepared, we process the jars, sterilize over steam or in the oven.

After boiling, we cook the confiture over low heat for about 20 minutes, after which it can be packaged and rolled up. Banks with currant jam turn it over, keep it in this position for a day, then you can put it in the refrigerator or take it out to a cool room.

It is very important to fill the jars with confiture to the top so that there are no voids left. If suddenly during filling the edge of the neck gets dirty, then you need to immediately wipe it with a dry and clean napkin, otherwise the lid will not close tightly.

Option 4: Fragrant red currant and raspberry jam

Very beautiful, delicious, incredible fragrant option jam. Red currants ripen at the same time as raspberries, which allows them to be used together.

Ingredients

• 400 g of currants;
• 250 g raspberries;
• 500 g of sugar.

Step by step recipe

Wash the currants, pour into a saucepan, add pure raspberries to it and immediately add granulated sugar. Mash all this a little with a spoon, cover, leave for an hour to extract juices.

We put the berries on the stove, make the strongest fire, stir. Along with the first bubbles, foam will begin to appear, which needs to be collected. After that, we boil the berries for seven minutes and remove from heat.

Do not cool the berries. Immediately put a small strainer on a sterile jar, spread the raspberries and currants with a spoon, begin to wipe the hot mass. We immediately remove the bones and skins that will remain, put a new portion of hot berries in a strainer and wipe again.

As soon as the jar is full, wipe the edges with a napkin, put on the lid, and roll it up. We put it in a cool place, after about a day the jam will begin to thicken.

It is believed that red currant confitures finally become thick, reaching a consistency in two months, which is why they are often cooked for the winter.

Option 5: Red currant jam with citrus

In this recipe, red currant jam is made with the addition of oranges. But in exactly the same way, tangerines, grapefruits, but not lemons can be used in a delicacy. Currant itself is very sour, this citrus can only spoil the taste.

Ingredients

• 1.5 kg of currants;
• 2 oranges;
• 800 g sugar.

How to cook

We sort and wash the berries, send them to a sieve to remove excess water, then pour into a saucepan, in which we will steam the red currants. We wash the oranges, cut off the zest, add to the currants and add a little water, literally a third of a glass. Cover, set to simmer, cook until soft, then cool.

There is time to prepare the oranges. We remove the white crust, disassemble it into slices, peel each of the white film, and break the pulp itself into small pieces.

Wipe the cooled currants. Cake together with orange peel throw it away. Season the resulting puree with orange slices with sugar, set to cook.

Cooking the confiture over low heat for half an hour after boiling, then pour it into the jars, if it is winter harvesting... Or we cool and put in the refrigerator, use for desserts, serve with buns, fresh bread, toast.

In order not to burn yourself and not to stain anything around while unfolding the jam, you need to put the jar in a plate, hold it on it.

Hello! Today I have prepared for you great selection different recipes for making red currant jam. This berry ripens earlier than black, although it is slightly inferior in quantity nutrients... But on the other hand, there is a lot of pectin in the fruits, so red currants can be prepared without cooking.

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

Therefore, there is a place for currant jam in every family. By the way, other berries can be added to these fruits, for example, or. Well, this is not for everybody. I offer technologies without additional ingredients.

On a note! Red currants contain a large amount of vitamin C, so this berry itself is considered an excellent preservative. So, sterilization of cans under this delicacy optional. You can just rinse the containers well and pour over them with boiling water.

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

If you are a lover of not sweet treats, then adhere to a 1: 1 ratio in the ingredients. If you love sweet option then increase the amount of sugar.

Ingredients:

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

Cooking method:

1. First, sort out the debris and separate the berries from the branches. Then fill with clean water.

2. Rinse the fruit gently and discard in a colander for a few minutes to drain all excess water.

3. Now take no a large pot or a saucepan, lay out the berries and cover them with the required amount of water. Put on high heat.

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

5. When the brew has completely boiled, cook it for 5 minutes, while the fire does not turn down, the consistency should actively boil. Please note that the mass will begin to thicken, so stir the contents periodically so that nothing burns.

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

6. After the expiration of the time, the hot treat should be immediately packaged in sterile jars and rolled up.

Cook red currant jelly

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

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

Ingredients:

• Red currant - 3 kg;
• Sugar - 3 kg.

Cooking method:

1. Fruits must be sorted out, removed leaves, bad berries and separated from twigs, stalks. Then take a bowl and pour cold water into it, put the currants into it and shake the contents a little. Then fold it on a sieve and rinse the berries under running water, then set aside time to drain all the water.

2. Take a large saucepan and transfer the prepared fruit to it.

4. Close the saucepan tightly with a lid and put on high heat. Wait for the mass to boil and reduce the heat. After 30 minutes of boiling, the volume should be significantly reduced.

As a result, the berries should boil well, and a lot of juice should appear in the pan.

6. Now in small portions the berries need to be grated through a sieve. And do it carefully in order to squeeze out all its useful substances from the currant as much as possible.

7. You should have a berry puree like this.

Cook compote from the remaining cake!

8. Add sugar to the puree and stir well to completely dissolve the sugar. Place the pot on the stove again.

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

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

Cooking jam in 5 minutes according to step-by-step instructions

Well, this is probably the most popular and classic version cooking dessert. It is simple and allows you to store the workpieces for a fairly long period.

Ingredients:

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

Cooking method:

1. Measure out the correct amount of sugar. Wash the berries and remove debris, twigs, leaves.

2. Transfer the fruits to a saucepan and cover with sugar. Mix the two ingredients thoroughly.

4. Place the pan on medium fire, bring to a boil and simmer for 5 minutes. Stir the brew periodically.

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

How to cook red and black currant jam for the winter

Here's a quick and delicious recipe. And it is also very beautiful in appearance, not a recipe, of course), but the preparation itself. Try it, you won't regret it!

Ingredients:

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

Cooking method:

1. Fill the berries with cold water, rinse. Then remove debris and stalks so as to keep the fruit intact. Transfer the currants to a colander and rinse again under running water. Leave it on for a while, letting excess water drain.

2. Transfer the berries to a saucepan, in which you will cook the treat, and add a little water, put on high heat. As soon as the mass boils, reduce the heat and stir the contents, cook for 10 minutes.

4. Everything is ready. Put the dessert in sterile jars and roll up.

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

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

When cooking according to the following technology, currants retain all their vitamins and benefits to the maximum.

Thick red currant jam "Pyatiminutka"

Here's another way to preserve all the vitamins by quickly processing the berries. And from a given amount of ingredients, 1 liter of tasty and fragrant jelly... Also, the workpiece is stored for a long time.

Ingredients:

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

Cooking method:

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

2. Then boil the syrup. Pour sugar into a saucepan and pour a glass of water. Put the contents on fire and while stirring the mass, bring it to a boil. The sugar should be completely dissolved.

3. Now gently pour the berries into the boiling syrup and stir gently.

4. The brew should boil and increase in volume. Therefore, after boiling, reduce the heat and boil everything for 5 minutes.

To prevent the jam from "running away", during the cooking process, the edges of the pan can be greased in advance with olive or vegetable oil.

5. A foam forms on the surface, be sure to remove it.

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

Grated currants with sugar - the best recipe without boiling and sterilizing

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

Ingredients:

• Red currant
• Sugar

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

Cooking method:

1. Sort out the fruits and wash. It is best to remove all twigs.

2. Chop the prepared berries by hand, or chop them in a blender. And then squeeze through cheesecloth to get just the juice.

Measure products not by weight, but by volume!

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

Cooking currant jam with gelatin

I also want to propose to cook you real confiture. Just add gelatin and the fancy red dessert is ready. Everything is very simple and delicious!

Ingredients:

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

Cooking method:

1. Sort the berries and rinse, then dry.

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

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

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

Red currant jam for the winter with cooking

By tradition, I can't help but throw you a video with a detailed explanation of the preparation of the treat. After all, reading is good, but seeing everything with your own eyes is even better! And I will open little secret, for a change you can add to berry mixture nuts, honey, or vanillin.

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

I wish you all the best in your culinary career! Don't forget to write comments and share recipes on social networks.

Hello subscribers and friends!

So they waited, today again I want to please you with unusually simple and delicious recipes one sweet and sour charm. It will go about jam from currant berries. In previous releases, we have already touched on this issue, but only cooked.

I don’t know about you, but I cannot imagine my cellar without this blank. After all, it will not be difficult to make it. Moreover, when there are proven recipes and a step-by-step description of the entire work.

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

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

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

I also really like mixing morsiki and inviting guests to my place, no one will refuse such a drink either. And if you also dilute it not with ordinary water, but with gases, then in general it will be awesome flying away! It turns out like two in one and cool aromatic delicacy for an afternoon snack and, if diluted with water, an excellent vitamin drink.

Before starting to describe all the steps of the work, it is worth noting that currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just like that, always pour hot tea and gently pick up this delicacy with a spoon. It with slight sourness and many vitamins, will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can easily stir up. It is this cake that is smeared with such a treat.

Have fun gatherings and have a great and awesome free time! And let this jam take a respectable place in your cellar on the shelf.

Now a few words about the preparation itself, this recipe is designed so that the jam will be boiled without water and additional sterilization, this will help it to become denser in consistency.

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

We need:

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

Stages:

1. Take the black "beads", how they look magical on a plate, of course I mean currants. Inspect it for a moment of rotten or spoiled berries. Then wash the berries using a small colander.

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

2. Then, using any electrical device, twist the black berries. This can be done easily using a blender or meat grinder. The result is a lush mass.

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

3. Next, squeeze this mixture through cheesecloth folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with it, since you will have to grind the berries with a spoon.

4. Squeeze out all the juice, and discard the cake in another container.

5. And now we make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the stove to medium heat. As the mass boils, reduce by a small one. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see before your eyes that the jam will begin to thicken, but the desired consistency you will only see when it cools down. In a spoon, it will seem to hold on. It's easy to check if you put a drop on the edge of a plate and let sit for a couple of minutes. If the consistency does not suit you, cook for another 10-15 minutes.

7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening). Due to the fact that the jam will be hot and the jar, respectively, too, the lids themselves will easily be tightly attracted to the neck. Wait until it cools completely and send the blanks to the basement for storage.

Five-minute recipe, like black currant jelly

Well, we continue cooking, and this time we take the old recipe, which has been tested by time and the experience of all hostesses. After all, the color of such a delicacy is black-sided, the taste is rich, and if you also add lemon, you will feel a refreshing effect.

The lemon in this delicacy is not accidentally added, because it contains large quantities pectin, and it is due to this that the jam turns out to be dense. If you cook it without lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage in glasses, so I think it will be more familiar for many hostesses.

We need:

• currants - 4 tbsp.
• sugar - 6 tbsp.
• lemon - 0.5 pcs. (optional, without it it works great too)

Stages:

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

Rinse the currants in running water and sort if you come across unripe and tight green berries.

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

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

3. As you can see, the mixture begins to puff and thicken before our eyes. Pour this five-minute hot into the jars and cover with lids with a special seaming key.

4. It is advisable to then turn the containers upside down and check for leaks. You can also put it under a blanket to let the heat dissipate evenly. Store in a cool place such as a refrigerator.

5. And then, at any opportunity, eat this magnificent dessert, drink tea. Good mood and excellent preparations!

Video on how to make currant jam for the winter

If you want to strengthen your immunity, then go ahead and as they say with the song. And to make it more fun to hum, you can also watch a film in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even in the country, you can immediately cook such a miracle if a multicooker is suddenly at hand.

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

Look at the result, as if the hostess put gelatin or pectin in it for density. Do not believe me, turn on the button, I wish you good luck!

How to cook black and red currant juice confiture

Well, there is probably nothing more beautiful when berries of different shades are taken, this option also flatters me. The color scheme does not suffer from this, but on the contrary becomes only more beautiful. In addition, each variety of such a berry has its own advantages, and when we mix them together, it turns out gorgeous! And the benefits of this, only more at times.

We need:

• black and red currants in any proportions - 2 kg
• sugar - 3 kg
• water - 2 l
• lemon juice - 1 tsp

Stages:

1. Wash black and red berries in a bowl or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove all unnecessary items.

2. Fill the berries with sugar (take only half of the total amount prescribed in the ingredients) and bring to a boil, and this work should be done exclusively over low heat. As soon as the mass has boiled, you can immediately turn it off and pour it into the jars (only then, you need to pour the sugar all at once), or you can go the other way.

3. Using a sieve, grind with a spoon or with a special machine, scroll the berries so that all the juice merges from them, and comes out without pits and skins. Squeeze well, the pulp can then be used in pies or cooked from it.

4. Add the remaining granulated sugar and stir. Pour in a couple of spoons lemon juice to give a small citrus note.

5. And again, as you guessed, bring the jam to bubbling and bubbles. Once this happens, cook for another 5-10 minutes. It is possible and a little longer, so that it does not come out too liquid.

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

Do not forget to leave some treats for yourself in a vase, so that today you can try this cool dessert and treat your grandmother or mommy. Bon Appetit!

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

Red currant jam without pits and skins - a recipe for the winter

In principle, the previous version was also exactly like that, because the confiture was made mainly from syrup, but this one will be made from red currants and no lemon will be added.

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

It is important that the fruits are just plucked, and not stand for a couple of days in a bucket, this will only harm ready meal, the jam will surely turn sour and mold.

Well, if you have any questions, my dear guests and friends, write your notes below, I will be happy to answer them.

We need:

• red currant - 500 g
• sugar - 500 g

Stages:

1. Soak the berries in water, all twigs and sticks will come up. Remove them, or rather strain through a colander.

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

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

4. Now take a hand blender and turn it on, mash, whisk in a puree.

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

During the cooking process, foam will form, remove it with a slotted spoon.

It is not at all necessary for the mass to cool down, directly in a boiling form, put it in well-washed jars and cork clean lids... Move upside down and wrap in a fur coat. Let it cool for one day, and then lower it into the cellar for long-term storage... Nice blanks!

Grated red currant with sugar without cooking

A great option for those who are for healthy image life. After all, it is such a charm, which is not served at all by cooking, that preserves vitamin C. And it, as you know, helps us protect ourselves from viral infections.

We need:

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

Stages:

1. Rinse the berries under the stream cold water... Then drain the liquid into a sink.

2. Transfer the fruits to a blender bowl or food processor and twist together with sugar. You can use the Soviet method, crush it with a crush. You will immediately see that a lot of sweet syrup came out.

3. In this form, pour into jars and refrigerate or freezer... Of course, such a jam cannot be stored for a long time in the refrigerator, but it will stand for 1-1.5 years in the freezer.

If you are making a blank for a freezer, then it is better to take food plastic containers, and not glass vessels, because they can crack at sub-zero temperatures.

4. Do not forget to try what came of it all. Very tasty and aromatic, with tea it is the most, if there is still fresh bread on the table or some

Recipe for currant jam with gelatin step by step

And again, another option that deserves your attention. Look at the picture, how this mixture attracts, it looks charming. Because this variation uses a jelly-like element, be sure to try cooking!

We need:

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

Stages:

1. Take a red currant and measure exactly 1 kg on a scale. And be sure to wash, mash it with a potato grinder or any electrical appliance, for example, use a meat grinder or juicer. The blender breaks berries perfectly, and there is no trace of the peel and bones.

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

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

4. Pour into jars, which you should sterilize together with the lids, and do not forget about the funnel and ladle.

5. Screw the lids back on and cool to room temperature. The workpiece is ready for the winter! Eat to your health!

That's all for me. I wish you to find from this collection suitable recipe and it has become your favorite and verified. Be sure to cook jam or currant preserves and treat everyone with joy! Bon Appetit!

I wish everyone a sunny day and a great weekend! Bye.

Best regards, Ekaterina Mantsurova