Do you like different berry jams? Then you should definitely try the ones that we have prepared for you today. Here you will find not one, not two, or even three recipes. Choose the one that you like the most, try and surprise your receptors with something unusual.

Making a few jars of jam will take you very little time. Maximum one hour and fifteen minutes. Is it a lot to get such a dessert in your pantry? Moreover, not in a single copy! Get started soon with us.

General cooking principles

To make jam, you just have to know how to choose currants. It's not difficult at all, you just need to be attentive and demanding. Do you, like the rest, do not want to throw money "down the drain" for an unsuitable product?

We advise you to buy berries from those who have definitely grown them real and natural. Most often they are elderly people. They can not only look at the goods, but also smell, as they say, and touch. The berries should smell good and taste sour. Choose a dense, whole and fresh currant and you will definitely succeed!

Winter jam of red currant berries

Time for preparing

calorie content per 100 grams

How to cook:

Tip: instead of blankets, you can use towels, sweaters, sweaters - any warm and voluminous things.

Winter sweetness with added gelatin

If you prefer thick and jelly redcurrant jam, use this recipe. Here we use gelatin to achieve the desired consistency of currant jam.

How much time - 6 hours and 30 minutes.

What is the calorie content - 191 calories.

How to cook:

1. First sort the berries, removing all the twigs and leaves;
2. When only whole and dense remain, rinse them with running water;
3. Next, you need to interrupt into a homogeneous mass in a blender or through a meat grinder;
4. Mix gelatin with sugar and add the chopped mass there;
5. Stir and refrigerate for two hours;
6. When time has passed, take out the mass, mix and return to the refrigerator for another four hours;
7. After the time has passed, transfer the mass to the stove and turn on low heat;
8. Bring to a boil, but under no circumstances boil, otherwise the gelatin will stop working. If the sugar did not have time to disperse during this time, let the mass cool down, then heat it again in the same way;
9. Arrange the hot jam in jars, twist and remove "under a fur coat."

Tip: gelatin can be replaced with agar-agar, pectin and even a little baking soda.

Berry bomb in cans

Here we will combine two types of berries at once - gooseberries and, of course, red currants. Did you know that when sweet and sour are combined, something incredibly delicious always comes out?

How much time is 55 minutes.

What is the calorie content - 189 calories.

How to cook:

1. Sort the gooseberries to keep only fresh and whole berries;
2. Dry them by placing them on dry napkins or a clean towel;
3. Pour the gooseberries into a blender bowl or bowl, punch them into mashed potatoes with a hand blender;
4. Pour the mass into a saucepan, pour in water and add sugar;
5. Put on fire, bring to a boil, not forgetting to stir;
6. Cook for fifteen minutes;
7. During this time, sort out the currants, remove the twigs and get rid of bad berries;
8. When the gooseberry is already cooking for a quarter of an hour, add currants to it;
9. Cook the mass for the same amount of time, not forgetting to stir;
10. Add citric acid, stir and pour into jars.

Tip: You can use honey instead of sugar. You will get a more useful and unusual jam in taste and aroma.

An easy way to make berry treats

If you are all the time at work, all the time busy and you do not have enough time for anything, but you still want red currant jam, we suggest you cook it in a slow cooker.

What is the calorie content - 162 calories.

How to cook:

1. Sort out the currants, getting rid of bad berries;
2. Remove the twigs, rinse the berries and pour them into the multicooker bowl;
3. Pour in water and cook covered for twenty minutes at 100 degrees;
4. After that, pour the contents of the bowl into a bowl, cool;
5. Kill the mass in a blender and then pass through a sieve;
6. Add sugar to the resulting puree, return to the slow cooker;
7. Set twenty minutes in jam mode, then immediately pour it into the jars.

Berry delight with cherries

You probably think that if you mix red currants and cherries, you get not jam, but some incredibly sour mass. You are a little mistaken, because we use sugar just in order to get real jam from cherries and red berries.

How much time - 1 hour and 10 minutes.

What is the calorie content - 193 calories.

How to cook:

1. Wash the cherries, dry the berries a little;
2. Then sort them out, leaving only whole fruits;
3. Disassemble them into halves, remove bones;
4. Fold the halves of the berries in a saucepan;
5. Sort out the currants, throwing out bad berries and twigs with leaves;
6. Pour into a saucepan with cherries;
7. Pour in half a glass of water, put on fire and cook, stirring occasionally, for fifteen minutes;
8. During this time, the berries will become soft, they need to be cooled;
9. Rub the cooled mass through a sieve to obtain a homogeneous puree;
10. Add sugar to it, mix and place on the stove;
11. Bring to a boil and, stirring occasionally, cook for ten minutes;
12. Pour into jars immediately, roll up and turn under blankets.

Tip: the jars must be turned over so that the lids are not ripped off by the hot air that forms in the layer between the jam and the lid.

Delicate jam as dessert

In this recipe, we'll make pitted red currant jam. A real berry pleasure, in which nothing prevents you from feeling the real taste!

How much time - 1 hour and 5 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Sort out the berries, throw away all the bad ones, leave only whole and dense ones;
2. Throw out the twigs and leaves, pour the currants into a bowl;
3. Rinse it with running water and pour into a blender;
4. Grind until smooth;
5. Pass the resulting mass through a sieve with a spoon or spatula;
6. Add sugar to the puree on the back of the sieve;
7. Put on low heat and cook for seven minutes, stirring occasionally;
8. After that, cool the jam, then bring to a boil again;
9. Cook for the second time for ten minutes, cool again;
10. The third time, cook for fifteen minutes and immediately pour into small containers.

Tip: If you want a thicker jam, add some gelatin or pectin.

If you are going to roll the jam into small jars, we advise you to place them on small plates that you can pick up without getting burned. In addition, everything that drips by will also not be on the plate.

For a more unusual taste of jam, add the most common spices to it. These can be vanilla pods, cinnamon, cloves, star anise, nutmeg, cardamom, and so on.

If jam gets on the neck of the jar, wipe it off so that the lid is evenly light and does not let air through. Otherwise, your jam will go bad very quickly.

To determine what consistency the future jam will have, you need to drip a little onto a plate. Because it is cold, the jam will immediately return to its normal shape. This is suitable for those who, for example, like thick jams and do not know if more gelatin needs to be added or if there is already enough. In order for the experiment to be as accurate as possible, you can freeze the plate so that it was even colder.

You can add honey instead of sugar to the jam. The taste will not be the same as usual, but be aware that this particular taste can be considered natural, as well as the aroma. But this is only on condition that the honey is natural.

This jam is also suitable as a filling for pies, pastries, cakes, dumplings and other flour products. They can be filled with pancakes or served with pancakes. Can be added to tea or eaten with a spoon during colds. Red currant jam is a versatile, tasty and healthy product.

For lovers of berries, preparations from them and sweet homemade baked goods, a real find will be red currant confiture.

The recipes for such a delicacy are quite simple; to make jam, you can also combine currants with other berries or fruits.

Red currants are very tasty and healthy, but their distinguishing feature is their good gelling ability, which makes them great jellies, marmalades and confiture, even without using all kinds of thickeners. The required consistency of the dessert will be provided by the pectins included in the composition.

Red currant confiture has a slightly sweetish pleasant taste, bright aroma and color. It is also tasty as a dessert for tea, and as a filling for pies, pies, tarts.

Red currant jam - general cooking principles

To make confiture it is not at all necessary to use only ripe berries, you can also take slightly unripe berries, in which the pectin content is even higher.

Before cooking, red currants should be cleaned of twigs, leaves and other debris, and rinsed. Unlike black currants, the red skin is thinner, the berries are softer, so you should work with it carefully so as not to wrinkle. The currants should not be collected in large buckets and washed with a large amount, the berries will be crushed, the juice will flow out.

Use stainless steel containers for cooking, the confiture does not burn in them, as in enameled containers, and does not acquire a metallic taste, as it happens if you cook in aluminum pots. Also, the jam can be prepared without boiling, so more nutrients of the berry will be preserved in the delicacy.

It is necessary to roll up the confiture in sterilized jars; all the equipment required for preparation should be just as clean and sterile.

1. Red currant jam

If you don't like to mess around with preparations for a long time, then this express recipe is for you. Here you do not need to evaporate the water, pre-blanch the berries, it is enough to peel the currants and boil them with sugar.

Ingredients:

A kilogram of red currant;

700-800 grams of granulated sugar.

Cooking method:

1. Remove the currant berries from the twigs, rinse, cut the tails.

2. Put the currants in a blender bowl, chop.

3. Grind the resulting mass through a fine sieve to prevent seeds and skins from getting into the jam.

4. Transfer the currant puree to a large stainless steel pot.

5. Cover the berries with sugar, stir.

6. Simmer the jam over low heat, stirring continuously, until thickened. Consider, when choosing the right consistency, that when the currant cools down, it will become even thicker.

7. Pour hot jam, roll up. Cool at room temperature.

2. Confiture with red currants and cherries

Ingredients:

1.5 kg of red currants;

500 grams of cherries;

A kilogram of sugar.

Cooking method:

1. Put the peeled and washed currants in a large bowl.

2. Pour boiling water over the currants for two to three minutes, then immediately fold them onto a sieve and grind.

3. Wash the cherries in the same way, remove the seeds. Without blanching, chop the cherries in a blender, but not to a puree state, pieces should remain, which will give the jam a special taste.

4. Pour granulated sugar into the currant puree, mix.

5. Put the currant mass on low heat, cook, stirring occasionally, until thickened.

6. As soon as the jam gets the desired consistency, put the prepared cherries, cook for another 5-7 minutes.

7. Mix the prepared delicacy well, put it in sterilized jars and roll up.

3. Red currant and raspberry jam

Ingredients:

A kilogram of currants;

A kilogram of raspberries;

One and a half kilograms of sugar.

Cooking method:

1. Separate the red currant berries from the twigs, wash and dry slightly.

2. Grind the berries through a sieve, put the resulting puree in a large enamel saucepan.

3. Put granulated sugar to the currants, bring the mass to a boil, remembering to stir constantly.

4. Sort out the raspberries and divide into two parts, grind one through a sieve, and do not touch the other yet.

5. As soon as the currants boil, add the currant puree to the pan.

6. After boiling again and three minutes of slow simmering, put whole raspberries into the jam.

7. Simmer for more, stirring continuously for about 5 minutes, then remove the saucepan from heat.

8. Arrange the red currant jam in sterilized jars, roll up.

9. After the dessert has cooled, put it away for storage.

4. Red currant jam with strawberries

Ingredients:

One kg of red currant;

700 g strawberries;

300 ml of water;

1.2 sugar.

Cooking method:

1. Peel the red currant from twigs, leaves. Rinse under running water, place in a bowl.

2. Mash the currants with a potato crush or hand blender.

3. Rinse the strawberries, peel and mash until puree.

4. Mix the strawberry puree with the currant mass, cover with sugar. Stir.

5. Leave the mixture for 2.5-3 hours to completely dissolve the sugar.

6. Pour boiled water into the mass, stirring occasionally, cook over low heat until thickened.

7. Spread the hot jam in sterilized jars, roll up. As soon as the treat has cooled down, put the jars with the blank for storage.

5. Red currant and watermelon jam

Ingredients:

A kilogram of watermelon pulp;

A kilogram of currants;

A kilogram of sugar.

Cooking method:

1. Rinse the currants, put them in a saucepan and sprinkle with granulated sugar.

2. Add the pulp of the watermelon to the berries, grind the whole mass until the consistency of a thick paste. This can be done with a wooden spatula.

3. Bring the resulting fragrant berry mixture to a boil, reduce heat to low.

4. Cook the jam, stirring occasionally, for 20 minutes.

6. Grind the cooled mass through a sieve.

7. Bring the berry puree to a boil, immediately place in sterilized jars.

8. Roll up the cans, turn upside down. As soon as the jam has cooled, you can remove the preform for further storage in any cool place.

6. Red currant jam with oranges without cooking

Ingredients:

Two oranges;

1 kg of currants;

1.2 kg of sugar.

Cooking method:

1. Rinse well-sorted and peeled currants in a colander. Place on a large tea towel and let the berries dry.

2. Rinse oranges thoroughly, cut into large pieces without peeling. Remove the seeds carefully, being careful not to squeeze out the juice.

3. Twist both oranges and currants in a meat grinder through a fine wire rack.

4. Mix the fruit and berry mass with sugar. Stir, wait a few hours to completely dissolve the sugar.

5. Stir the raw confiture thoroughly again, place in clean, sterilized cooled jars.

6. Cover the jars with lids, store the dessert in the refrigerator.

7. Red currant jam with tangerines

Ingredients:

0.5 kg of currants;

0.5 kg of peeled tangerines;

Zhelefix bag;

A kilogram of sugar;

5 grams of citric acid.

Cooking method:

1. Rinse the washed and peeled red currants in cold water.

2. Peel the tangerines, remove the white membranes, cut the pulp into small cubes.

3. Place prepared currants in a small saucepan, add two tablespoons of sugar, citric acid and zhelefix. Stir, bring to a boil.

4. When the currant mass has cooled, grind it through a sieve.

5. Transfer the berry puree back to the saucepan, cover with sugar, simmer for about three minutes.

6. Add the pulp of the tangerines, stir well, remove the pan from heat.

7. Place the jam in the prepared container, close the lids. After cooling, put in the refrigerator.

8. Red currant jam with ginger and cinnamon

Ingredients:

A kilogram of sugar;

A kilogram of currants;

A teaspoon of ground cinnamon;

25 grams of grated ginger.

Cooking method:

1. Grind prepared currant berries in any convenient way until the consistency of gruel.

2. Put this mass in a plate, add sugar, simmer over the slowest heat, stirring occasionally, until the sand dissolves.

3. After the sugar is completely mixed with the currants, slightly increase the heat, simmer for 5-7 minutes.

4. Add cinnamon and ginger, stir.

5. Cook everything together for another 10 minutes, pour hot into sterilized jars.

To prevent the process of making the jam, do not put granulated sugar in a bowl with whole berries. It is better to first pass the currants through a meat grinder or grind with a blender.

When pouring hot jam into jars, there is a possibility of scalding and staining everything around. Therefore, it is recommended to place the jar on a large flat plate.

If at the time of filling the can you get dirty on the neck, wipe off the drops with a dry napkin, otherwise the lid will not close evenly and tightly. And this can lead to the ingress of air inside, which will provoke damage to the product.

The jars should be rolled up while the jam is still hot. Keep essential inventory close at hand.

It is best to cool the workpiece upside down.

Serve red currant confiture with fresh rolls, toast with butter, pancakes, pancakes. Add the preparation to the pies, eat just like that with hot and aromatic tea. The jam is stored throughout the year, so you can enjoy the delicacy both on sunny summer days and on cold winter evenings.

Fresh red currants are very tasty and healthy. But preserves and jams made from it are quite for everybody's taste because of the abundance of small seeds, which remain hard even with prolonged cooking. In addition, after heat treatment, most of the nutrients are lost. Therefore, I prefer to make red currant jam for the winter according to one very simple recipe without cooking, grinding it with sugar or in the form of jam.

The berry retains its natural taste and aroma, does not lose its usefulness, and as a bonus, you save a lot of time and effort. The only drawback of such a blank is that it must be stored on a shelf in the refrigerator or in a cool basement. If you put more sugar, then the berry puree will thicken, and will resemble jelly.

And if the consistency is not important for you, be guided by your taste, add as much sugar as you see fit. According to the recipe, red currant jam without cooking turns out to be sweet and sour and not very thick.

Ingredients:

• red currant - 300 gr;
• sugar - 250 gr.

How to make red currant jam without boiling

Before picking the berries from the twigs, wash the currants several times in cold water. We collect water in a bowl or kitchen sink, lower the currants and lightly stir with the palm of your hand. We take out, drain the water, repeat two or three more times until the berries are clean. Place the currants in a colander to drain the water.

Separate the berries from the twigs. If you come across crumpled or slightly sour from water, we do not throw them away, we will still chop the currants.

We transfer the currants to a blender, add sugar. Instead of a blender, you can use a meat grinder, skip the currants once, and then add sugar.

Grind the currants with sugar into a thick, almost homogeneous puree. If the seeds are not ground well and will interfere, you can rub the puree through a sieve.

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Pour the currant puree into a bowl, leave for 30-40 minutes until the sugar is completely dissolved. To make the process go faster, mix several times.

We take small jars, 200-250 ml each. Be sure to sterilize, boil the lids. Pour chopped currants with sugar into jars and immediately tighten them tightly.

Confitures and jams in Russian cuisine are not so widespread for the reason that gelling compounds are usually needed for their preparation, for example, pectin or agar-agar. Until recently, it was impossible to buy them from us.

Does this mean that confiture or jam is not available to us? Far from it! After all, there is a lot of fruits and berries with a high content of pectin substances, therefore, when cooking, the product naturally gelates. This type of berries also includes red currants.

Few people like to cook red currant jam, the skin and hard seeds thoroughly spoil the taste of this jam, but confiture and raw jelly are great from it, and no special additives are required, just traditional sugar is enough.

I usually cook from red currants and confiture, and raw jelly. It is not only delicious with tea, I am more attracted by the possibilities of this product as an additive to meat and poultry. Sauces are obtained - you can not imagine tastier. I even, that my relatives and friends have long appreciated.

Cooking steps:

Ingredients:

Red currant juice (freshly squeezed) 2 cups, sugar 2 cups.

Bright aromatic sweet and sour red currant jam - a drop of summer that will warm you on cold and gray days.

A versatile and useful homemade preparation, this jam is a real lifesaver for any occasion or season. A jar of homemade red currant jam can be a nice little gift or token of attention. A drop of jam will enrich the taste of desserts and pastries, decorate the simplest toast or porridge for breakfast. Follow the lead of famous chefs and add some redcurrant jam to meat or poultry, or to a creamy meatball sauce - guaranteed delicious results.

Take a few minutes to make jam today and keep the bright taste and aroma of fresh berries for a long time!

Before making the red currant jam for the winter, prepare the ingredients as listed.

Rinse and dry the currants. Go through and separate the berries from the twigs.

Grind the berries in a way convenient for you - in a blender, mortar or rubbing through a sieve.

Mix berry puree with equal amount of sugar and stir. If the berries are sour, the amount of sugar can be increased to 1.5 kg per 1 kg of berries. If desired, you can add a little extra water, usually no more than 100-120 ml per kilogram of berries.

Bring the mixture to a boil over low heat.

While stirring and skimming off the resulting foam, boil the jam 1/2 or 1/3 over low heat. Typically, the process takes 25-40 minutes.

The finished jam will thicken and acquire a deep ruby \u200b\u200bcolor, and the volume of the mixture will be halved. If desired, the finished jam can be additionally filtered through a sieve to remove the seeds.

Pour hot currant jam into sterilized jars and seal with boiled lids.

Turn the cans over and wrap until cool.

Red currant jam for the winter is ready. Enjoy your tea parties!

The jam turns out to be thick, aromatic and sweet, with a slight sourness. Due to the natural gelling properties of red currants, the jam will become thicker as it cools, acquiring a soft jelly consistency. Jam is undemanding to temperature conditions, jars with a blank can be stored at room temperature.