Hello subscribers and friends!

So they waited, today I again want to please you with unusually simple and tasty recipes for one sweet and sour charm. It will go about jam from currant berries. In previous issues, 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 it will generally be awesome! 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 carefully 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 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. You will get a lush mass.

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

3. Next, this mixture should be squeezed 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 fold the cake into 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. This is easy to check if you put a drop on the edge of the plate and wait 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.

It is not by chance that lemon is added to this delicacy, because it contains a large amount of 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 don't 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 become thicker 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 place it under a blanket to help heat evenly escape. 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 suddenly appeared 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 into it for thickening. 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 berries has its own advantages, and when we mix them together, it comes 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 cup 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 is drained from them, and it 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 juiceto give a little 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 you can try this cool dessert today and treat your grandmother or mommy. Enjoy your meal!

It looks divine, what can 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 jam 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 jam. This can be a ladle or a small saucepan, as well as an enamel bowl.

4. Now take the 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 advise any more, because the longer you cook, the less vitamins and nutrients persists.

Foam will form during the cooking process, 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 retains 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 cold running 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 out 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 the 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 also do not forget about the funnel and ladle.

5. Screw the lids back on and refrigerate until 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 recipeand it has become your favorite and verified. Be sure to cook jam or currant preserves and treat everyone with joy! Enjoy your meal!

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

Best regards, Ekaterina Mantsurova

Let's talk about what to cook from red and black currants for the winter?

Red currant or black jam can be used as an independent dessert, it also goes well with ice cream, soufflés, cocktails and yoghurts. This jam can be a delicious addition to pastry baked goods, fruit salads, curd casseroles, pancakes and pancakes. Delicious, healthy and beautiful jam is easy to make at home.

How to make delicious red and black currant jam

Red currant jam for the winter

Red currant is one of the most common berries in our country. It can be used to make delicious and useful compote, fruit drink, jam, as well as it turns out great jam with bright beautiful color.

Composition:
Red currant - 1 kg
Granulated sugar - 1 kg
Water - 1 glass

Preparation:

Rinse the currant berries, sort out, remove the twigs.

Put them out in an enamel pot, add water and let it boil. Remove from heat immediately.

Rub the currants through a sieve. Squeezes can not be thrown away.

Pour sugar in mashed potatoes and put on medium fire... Cook until the volume decreases 2 - 2.5 times and the drop spreads over the plate. Do not forget to remove the foam.

Pour over ready jam on sterile jars and close the lid.

The cooled jam can be eaten immediately and can be left until winter.

Jam can be served with tea, ice cream, cottage cheese and of course in pure form he will fly away with a bang.

Enjoy your meal!

On a note
The remaining extracts from the grated currants can be poured through a sieve with water, sugar to taste and a few drops of lemon juice. Put on fire, let it boil, and then strain. It turns out a delicious fruit drink.

Enjoy your meal!

Currant jam with orange in a slow cooker

We will add oranges to this currant jam, together with the zest. This will make the jam more aromatic and, most importantly, healthier.

Composition:
Red or black currant berries - 1 kg
Large oranges - 2 pcs.
Sugar - 1 kg

Cooking jam from red or black currants and oranges in a slow cooker as follows:

We pick berries from the brushes and rinse in a colander under the tap. After 20 minutes, when the water drains from them, grind in a meat grinder or blender.
We wash and pour boiling water over oranges and also pass through a meat grinder. Together with the currants, we send them to the form of a multicooker.

Add granulated sugar and set the "Quenching" mode.
Cooking currant and orange jam in a slow cooker for 30-35 minutes. While the jam is still boiling, pour it into sterile jars and seal it.

Enjoy your meal!

Red currant jam for the winter recipe with cherries

Currant jam with cherries turns out very tasty.
Composition:
500 g cherries
1.5 kg red currant
1 kg sugar

Preparation:
The recipe for such a dessert is very simple.

Boil the prepared red currants for 1-2 minutes.

Then we wipe them through a sieve.

For 1.5 kg of this berry puree add 1 kg of sugar and cook over medium heat until the mass becomes thick. After that, add 500 g of cherries and, stirring occasionally, cook until the berries are ready.

We spread the jam over the prepared jars and close the lids. Enjoy your meal!

On a note
Do not use aluminum containers, as harmful substances are released during oxidation.

Red currant jam for the winter with watermelon

Composition:
1 kg of red currant
1 kg of watermelon pulp
1 kg sugar
Preparation:

Prepare the currants, sort out. Cut the watermelon into pieces.

Then grind the currants well with sugar and add the pieces of watermelon.
Mix everything, put on fire and cook for 35 minutes. Cool the resulting mass slightly, rub through a sieve and bring to a boil.

Put the jam in jars and close the lids. Store in a cool place.
Using the same recipe, you can make jam with bananas. Replace the watermelon pulp with 5 bananas. It will turn out delicate taste with banana flavor. Enjoy your meal!

Advice
Freeze large currant berries and then use in baked goods, compotes, jelly and yoghurts in winter.

Red currant and cherry jam

Nice and unusual jam. Sweet and sour jam is ideal for sandwiches: it is thick, which means it does not run or drip. To obtain holiday option sandwich, you need to cut into thin squares biscuit cake, spread with jam and sprinkle with grated dark chocolate. Currant and cherry berries are within the same color range, so the color of the jam will be deep ruby. The blank can be the basis for any sweet sauces, mousses and berry creams.
Composition:
Red currant - 700 g
Cherries - 700 g
Sugar - 700 g
Water - 100 ml.

Preparation:

For jam, take the ripe berries.

The cherries and currants are washed, and the unripe fruits are discarded.

Take out cherry pits... This operation can be done manually or using a mechanical punching machine. Currant berries are removed from the twigs.

Pour red currants into a saucepan. Initially take the same number two types of berries. When cherries are pitted, red currants will have a quantitative advantage. This is justified, since cherries always have a more "aggressive" taste, overwhelming all other components.
Lay cherry berries... If an unseen bone is accidentally caught, it can damage the blender attachment.

Beat raw jam with a blender, the mode is maximum.

Add sugar, stir, put on fire.
The jam is boiled for 30 minutes at a moderate boil. Much of the liquid will evaporate and the jam will become thick. The time shown is the standard boil required for long-term storage... If you want to get super thick jam, the time can be increased.

Ready hot jam is poured into sterilized jars. As the jam cools, the density will increase. Banks are being rolled up. Turn over for 2 minutes to check the tightness of the seaming.
Redcurrant and cherry jam can be stored for one year.

You will get bright, thick, juicy and insane delicious jam... Enjoy your meal!

Red currant jam for the winter video recipe

Enjoy your meal!

Currant jam for the winter "Assorted berry"

Composition of currant jam for the winter with glasses:

1 glass black currant plus 1.5 cups of sugar
2 cups raspberries plus 2 cups sugar
2 cups blueberries plus 2 cups sugar
2 cups strawberries plus 2 cups sugar

Preparation:

Wash and process the berries.

Put the berries in a saucepan and add half the total sugar.

Put on the stove and cook for 10 minutes, constantly removing the foam.
After cooking, stand for 12 hours. Then drain the syrup into a separate bowl.

Grind the berry with a blender, add the remaining sugar and pour over the drained syrup.

Leave to cook for 30 minutes, constantly skimming off the foam.

Prepare jars, pour boiling water over them. Upon completion of cooking, immediately pour the jam into jars and close with lids.

It is best to store jam in a cool place. Enjoy your meal!

Blackcurrant jam. A simple recipe for the winter

Composition:
1 kg black currant
1.5 kg sugar
0.5 tbsp of water

Preparation:

Sort the berries, wash, pour into the cooking bowl. Crush a little with a crush and add water.

Add 700 g of sand.

Put on fire. Bring to a boil and cook, stirring and skimming for 15 minutes. Set aside for 8 hours.

Then add 800 g of sugar, bring to a boil and cook until cooked in one go.
If the jam is ready, foaming is significantly reduced and a drop from a spoon onto a clean, dry dish keeps its shape perfectly.

We put it in sterilized jars, let the "crust" form and seal.

The jam turned out to be very thick, fragrant and beautiful! And how delicious it is with pancakes and pancakes. Enjoy your meal!

Blackcurrant jam for the winter. Jam recipe without cooking

Composition:
Black currant and sugar in a ratio of 1: 1.2 (for 1 container of black currant puree - 1.2 containers of sugar)

Preparation:

Sort out black currants, remove twigs, leaves and other debris. Rinse under running water and lay in a single layer on sheets covered with a clean cloth. Let the berry dry.

Depending on the quantity, mince the berries or grind with a blender.
Measure black currant puree in a suitable container, measuring or a simple glass, jar, etc.

Put in a bowl and add sugar, for 1 container of mashed potatoes - 1.2 containers of sugar. Stir until the sugar is completely dissolved in several steps.

Arrange the jam in dry sterile jars. Cover with a circle of baking paper or parchment, close with a plastic lid or dry sterile screw cap.

Store jam in a cool dry place. For very long storage, you can pour a thin layer of sugar on top of the jam.

Black currant is a natural antiseptic, therefore it can be stored well even without heat treatment, retaining all vitamins. Enjoy your meal!

I hope the recipes for making jam from black and red currants from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. Opening a jar of currant jam on a cold winter day, you will inhale the aroma of a sunny summer and get a lot of pleasure and benefits! I wish you a pleasant tea drinking!

If you liked the article and turned out to be useful to you, share it on social networks. Buttons social networks are at the top and bottom of the article. Thank you, check out my blog more often for new recipes.

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 terms of the amount of 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 toast, 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 an amateur's business. I offer technologies without additional ingredients.

On a note! Red currant contains a large number of vitamin C, so this berry itself is considered an excellent preservative. So, sterilization of cans under this delicacy not required. You can just rinse the containers well and pour boiling water over them.

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 optionthen 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 is completely boiling, cook it for 5 minutes, while the heat is not reduced, 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 with 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 into it cold water, 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 everything 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 the 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 the right amount Sahara. 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 saucepan over medium heat, 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

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

Ingredients:

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

Cooking method:

1. Pour the berries cold water, rinse. Then remove debris and stalks so that the fruit remains 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 berries will remain intact.

When cooked 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 treat without berries, then after pouring the jam into jars, wait 5 minutes and they will pop up. Next, remove them and roll up the lids. Receive thick jam without berries.

Grated currants with sugar - the best recipe without cooking and sterilization

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 completely dissolve. Once this happens, pour the syrup into jars and close the lids. Such a treat can be stored until spring, but only in the refrigerator or cold basement, 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 good luck in the culinary field! Don't forget to write comments and share recipes on social networks.

Fruits and berries

Description

Ingredients

Steps

It is worth paying attention to the fact that it is recommended to cut off currants for making jam at home together with twigs... This is necessary so that when picking currants, the fruits remain whole and juicy.



When required amount berries will be 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 currants should be washed very well, after which it should be poured with a small amount of water and sent to simmer over low heat for five minutes.



After five minutes currant berries it will be necessary to rub through a fine sieve, thereby obtaining fresh currant juice from them.



The pulp that remains in the sieve can be thrown away, but it will be better if you add it to the resulting currant juice. Thus, currant jam will not transparent color, on the contrary, it will acquire a rich expressive red color. However, you must first determine the exact amount of freshly squeezed berry juice, so that later, starting from its displacement, calculate the required amount of granulated sugar. Correct proportions in this case 1: 1.



Next, you need to add granulated sugar to the resulting mass, after which you need to mix everything well and move it to the stove. Cook the delicacy until all the sugar dissolves. Then hot dessert must be poured into sterile jars, after which you need to give it time to harden.



Bright and rich red currant confiture is ready for the winter. Enjoy your meal!

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 are a lot of fruits and berries with high content pectin substances, therefore, when cooking, the product naturally gelled. This type of berries also includes red currants.

Few people like to cook red currant jam, the peel and hard seeds thoroughly spoil the taste of this jam, but the confiture and raw jelly it turns out wonderfully, 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.