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 very little of your time. The maximum is 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 is 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. Their goods can not only be viewed, but also sniffed, as they say, and touched. 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

Cooking time

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 remains, 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 crushed 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 elapsed, transfer the mass to the stove and turn on low heat;
8. Bring to a boil, but in no case boil, otherwise the gelatin will stop working. If the sugar did not have time to disperse during this time, let the mass cool, 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 not even big amount 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 the puree with an immersion blender;
4. Pour the mass into a saucepan, pour in water and add sugar;
5. Place 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, remembering to stir;
10. Add citric acid, stir and pour into jars.

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

An easy way to make berry treats

If you are at work all the time, are busy all the time 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 for 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 the 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 get 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 a dessert

In this recipe, we will 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 away 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. In the puree that turned out to be on the back of the sieve, add sugar;
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. For 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, it must be wiped off so that the lid is evenly light and does not allow air to pass 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 you should know 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.

Currant jam is an independent delicacy, an ingredient in sweet sandwiches, an excellent addition to ice cream and any other desserts.

It will find its place in any sweet dish and will certainly delight you with its amazing taste.

Currant jams for the winter can be prepared in a variety of ways.

The best of them are collected here!

Currant jam for the winter - general principles of preparation

For jams, you can use berries of black, white and red currants. Sometimes several varieties are mixed. Other ingredients can be added. Basically, these are berries that coincide in time of ripening: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and sent to the blank. Jam is always brewed.

What is the difference between jam and jam? Both types of harvesting consist of berries and sugar. The difference between them is only in consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and seeds is used. The consistency of the jam is jelly. It is achieved naturally due to the pectin contained in the berries. Sometimes, for the desired consistency, additional gelatin and pectin are added. The workpiece is thicker, does not require long cooking.

Currant jam lends itself well to storage. The boiling mass is poured into sterile dishes and hermetically sealed. After cooling down, they are sent to a cool pantry or to the basement.

Recipe 1: Natural winter currant jam

Recipe for natural currant jam, which contains only sugar. Berries for this blank can be used red or black, no difference.

1. We sort out the berries, remove the spoiled currants, tear off the tips and tails. We rinse.

2. Put in a food processor or in a bowl, chop until puree with seeds.

3. Add the prescription sugar, put it on the stove and start heating. It is important that the grains dissolve before the jam boils.

4. After boiling, boil the workpiece to the desired density, on average about thirty minutes. Stir regularly so that the mass does not burn.

5. We put in jars, previously sterilized. We seal up. After cooling, we send it to storage in a cool place.

Recipe 2: Red currant jam for the winter with gelatin

A variant of a very thick red currant jam for the winter, which does not need to be cooked for a long time. It is easy to get the right consistency by adding gelatin, but everything must be done according to the rules.

25 grams of gelatin.

1. We sort out, wash the berries and twist them through a meat grinder. Or we grind it in other ways.

2. Combine dry gelatin with prescription sugar, stir.

3. Pour the sugar mixture into the twisted currants. Stir and refrigerate for two hours.

4. We take out, mix again and keep for another four hours.

5. Put the sweet mass on the stove and simmer until boiling, but do not boil. If the sugar grains have not dissolved, then simply turn off and leave the mass to stand until it cools. Then we heat it up again.

6. Put hot, but not boiling jam in jars. If the mass boils, then it's okay. It's just that the gelatin will lose its properties, and the workpiece will not turn out thick enough.

Recipe 3: Blackcurrant jam for the winter with orange

To make a spectacular and aromatic blackcurrant jam for the winter, you need a juicy orange. Or even a few.

0.3 kg of oranges.

1. Put the currants in a colander, rinse well. We leave for half an hour to drain excess liquid.

2. Grind the berries in mashed potatoes with a combine. Or just twist it through a meat grinder, but use a mesh with small holes.

3. Add sugar to the berries, set to cook.

4. Remove the aromatic zest from the orange. To do this, simply rub the washed citrus on a fine grater.

5. We clean the whole orange from the remnants of the peel, remove the seeds from the slices and twist the citrus pulp or interrupt in a food processor.

6. After 10 minutes of boiling the currants, add the orange.

7. Boil the citrus jam together for 15 minutes.

8. Pour into the required containers, seal. We keep it upside down until it cools down.

Recipe 4: Currant jam for the winter with pectin

A wonderful recipe for red or black currant jam for the winter, which is cooked very quickly. Pectin gives the density and the desired consistency. You can find it in the baking ingredients section.

1. We sort out the currants. We tear off all the tails. Put in a bowl, take a large pestle and grind. Juice should appear.

2. Add pectin and put on fire.

3. After boiling, add granulated sugar to the berries. We reduce the heat and keep until the grains are completely dissolved.

4. After boiling, cook the jam for exactly five minutes.

5. We take a clean ladle, sterile jars and pour the blank. We seal hermetically for later storage. The lids must also be clean.

Recipe 5: Red currant jam for the winter with gooseberries

A variant of an interesting red currant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, why not harvest them together?

0.6 kg of gooseberries;

0.3 tsp citric acid.

1. We put the gooseberry berries in a saucepan, which we must wash and dry.

2. Put down the blender and turn the berries into thick juice.

3. Add all the sugar at once and be sure to pour in water.

4. Put the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.

5. While the gooseberries are being prepared, sort out the currant berries and also puree.

6. Pour red currants and cook together with gooseberries for another quarter of an hour, add citric acid.

7. The jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!

8. We tighten the lids, cool, send for storage.

Recipe 6: Blackcurrant Jam with Ginger

A variant of an unusually aromatic and rich blackcurrant jam. It can be sealed for the winter if something remains after the sample has been taken.

20 grams of ginger;

1. Grind the currant berries until gruel, transfer to a saucepan.

2. Add prescription sugar, set on low heat. Simmer under the lid until the sand is completely dissolved.

3. As soon as the grains are completely dispersed, you can turn up the heat. Let the jam simmer for 10 minutes.

4. Add finely grated ginger, then add cinnamon.

5. Boil for about ten more minutes and the aromatic delicacy is ready!

Recipe 7: Currant jam in a slow cooker

A method of making jam from any currant in a slow cooker. It can be consumed immediately or placed in clean containers and sent for storage. The kitchen assistant must have a multi-cook program with the ability to independently set the required parameters.

3 cups of sugar;

150 grams of water.

1. We put the washed and freed from the branches berries in a multicooker.

2. Fill in 150 ml of water and set for 20 minutes at a temperature of 100 degrees.

3. We take out the currants, cool and rub through a sieve. You will get the most delicate puree with a minimum amount of waste.

4. Combine the currants with sugar, send them back to the slow cooker.

5. We set the jam program for 20 minutes, this is enough for jam.

6. After the signal, we take out the fragrant mass and use it as directed. Do not worry about the consistency of the jam, after cooling it will become thicker.

Recipe 8: Currant jam for the winter with cherries

Another option for a very bright and rich currant jam for the winter, which can be prepared from black, red and even white varieties.

1. We immediately remove the seeds from cherries, put the washed berries into a saucepan.

2. Add pure currants without tails and leaves.

3. Pour in half a glass of water, cover and steam for about fifteen minutes. The berries should be completely soft. Cool it down.

4. Grind the steamed cherries with currants through a sieve. Optional with fine holes.

5. Add sugar to the delicate puree, stir and cook.

6. After boiling, simmer the jam for about ten minutes.

7. Pour into jars and you're done! We seal it immediately, until the mass has cooled down.

In order not to burn yourself when pouring boiling jam into small jars, the containers are placed on a plate. They hold on to it, and accidentally spilled drops do not stain everything around.

Drops of jam that have fallen on the neck of the jar should be immediately wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will get into the workpiece, the contents of the can may soon deteriorate.

How to check if the jam is frozen or not? You just need to drop a drop of hot mass on a chilled plate. You can immediately put several vessels in the freezer to make it easier to determine the desired consistency.

The jars should be sealed immediately after the jam, while the workpiece is hot. Covers, wrench, towels should be at hand.

It is better to add sugar to jam after softening the berries. Otherwise, they will remain firm for a long time, the process of preparing a sweet treat itself may be delayed.

Red currant is an unpretentious shrub. The crop has a high yield, so the berries are not only eaten fresh, but also harvested for the winter. Due to the high pectin content, red currant berry mass is well gelled without adding any thickeners. Experienced housewives take advantage of this when preparing red currant confiture for the winter. This process is so simple that even a novice cook can handle it.

Cooking features

Cooking delicious red currant confiture is easy. There is enough pectin in the berry so that it can acquire the desired consistency without adding any gelling ingredients. However, without knowing a few points, the dessert may not work.

• For the preparation of confiture, not only ripe currants are suitable, but also slightly unripe ones: it contains even more pectin.
• Before cooking, the currants should be sorted out and rinsed well. The berries have a thin skin, so you cannot wash them under high pressure of water. It is better to pour the currants into a bowl of clean water and rinse. If the berry is too dirty, the procedure can be repeated 2-3 times.
• After washing, the twigs are torn off the currants, the berry itself is dried. It dries faster when laid out on a moisture-wicking towel.
• If you want to get a confiture that has a delicate consistency, the currants must be grated through a sieve. This is the only way to prevent seeds and pieces of skin from getting into the dessert.
• It will be easier to grind the currants through a sieve if it is pre-blanched in boiling water for several minutes or chopped with a blender.
• After cooling, the red currant jam will become much thicker. This must be taken into account when determining when to remove the dessert from the heat. If a drop of delicacy does not spread over the saucer, then it is ready.
• You need to pour the confiture hot on pre-sterilized jars, close hermetically with metal lids, which were previously boiled. This will ensure the preservation of the dessert for a long time.

Storage conditions for red currant jam can vary, but most often it works well at room temperature.

A simple recipe for red currant jam

Composition (for 1.5 l):

• red currant - 1 kg;
• sugar - 1 kg.

Cooking method:

• Sort out the currants, rinse, let them dry.
• Remove the twigs.
• Place the berries in a blender bowl and puree. You can also grind currants using a meat grinder.
• Mix the berry mass with sugar, put on low heat.
• Cook until the currant puree is thickened enough. Foam may appear on the surface. It is advisable to take it off, but you should not throw it away: it is delicious and will be a pleasant addition to tea.
• Sterilize the jars, prepare suitable lids.
• Fill the jars with jelly, roll up.

After cooling, the jars of red currant confiture can be put into the pantry, where they can be stored for the required time. The jam will not spoil for at least 12 months.

Seedless red currant jam

Composition (for 1-1.25 l):

• red currant - 1 kg;
• sugar - 0.8 kg;
• water - 150 ml.

Cooking method:

• Put the sorted, washed, peeled currants into a basin, fill with water.
• Place on the stove. Bring to a boil over high heat, boil for 2-3 minutes.
• Rub the berries through a sieve.
• Mix currant juice with sugar, put on the stove.
• After bringing to a boil, simmer for 10 minutes. Remove from heat, let stand for 2-3 hours, covered with a thin cloth.
• Repeat the procedure 2-3 times until the currant juice jelly acquires the consistency of jam.
• Pour the jam into sterilized jars, seal them hermetically.

The confiture prepared according to this recipe is stored in a cool room, but even at room temperature it will not deteriorate for a long time.

Red currant jam with raspberries

Composition (for 2.5 l):

• red currant - 1 kg;
• raspberries - 1 kg;
• sugar - 1.5 kg.

Cooking method:

• Wash the currants, let them dry, remove the twigs.
• Dip the raspberries in cool water mixed with a little salt for 15 minutes.
• Drain the water, rinse the berry, dry it, divide into 2 parts.
• Rub one part of the raspberries through a sieve.
• Chop the currants with a blender, rub through a sieve, place in an enamel bowl.
• Bring the currant puree to a boil, add the raspberry puree, stir.
• Cook until the berry mass acquires a consistency thick enough for jam. Skim off the foam as needed.
• Add whole raspberries, stir with a spatula, being careful not to damage the berries.
• Simmer for 5 minutes.
• Distribute the confiture over the prepared jars, roll them up, wait for them to cool.

The jam is good at room temperature, but it feels much more comfortable in a cool room.

For lovers of homemade baking, a real find will be red currant jam. Anyone can give a recipe for the winter, I do it with gelatin, in a slow cooker, without cooking at all, in the traditional way, I like to combine it with other berries or fruits.

In general, red currants, in addition to their special usefulness, are distinguished by a good gelling ability, therefore, such as jelly, jam or confiture, it is a pleasure to make from it. You can do without any thickeners at all, the pectins that make up the red berry will provide the necessary consistency.

Red currant jam has a pleasant sweetish taste, especially for those who do not like too much sweets. Baked pies or large holiday pies are very tasty with it.

How to make red currant jam

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

Berries must be cleaned of debris and washed before cooking. 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. You cannot keep it filled with water or in a colander for a long time, otherwise the lower berries will choke and the juice will begin to flow out.

Stainless steel dishes are ideal for cooking jam, they do not burn as much as enameled ones, and there will be no metallic aftertaste as after aluminum. Hostesses often like to cook jam without boiling, because all vitamins are preserved in it. But for such a preparation, sterility must be especially observed so that our jam does not deteriorate without waiting for winter.

I personally choose small jars for jam. Half a liter or even 0.33 ml is absolutely enough to be enough for one baking meal. Of course, if the family is large, you can take liter ones, but not more. You can close the jam not only with metal caps with seaming, tight nylon or screw.

Red currant, jam recipes

Cooking red currant jam, quick recipe

For him we will take:

• Kilo of red currant berries
• 0.8 kilograms of sugar

How we will make such a jam:

This, one might say, "accelerated" recipe for those who do not like to tinker with blanks for a long time. Have you noticed that the recipe is missing water? This means that the time for evaporation is reduced, and we also cancel blanching here.

We grind the washed and already without tails with a blender and quickly rub this gruel through a sieve to remove the skin and seeds. We transfer the resulting currant puree to a stainless bowl, in which we will cook the jam. We immediately pour the message of sugar into it, mix it well and turn on a not too strong light so that nothing is fried by chance.

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 will thicken even more, take this into account. It should be packaged hot and cooled at room temperature.

Red currant jam for the winter, without cooking

As I already said, for this recipe you need to observe special purity, the berry must be thoroughly washed and dried. Extra moisture is not needed here.

We will need:

• Kilo of red currant berries
• Two kilos of sugar

How we will cook:

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.

Traditional recipe for red currant jam

For him we will take:

• Kilo berries
• One and a half kilos of sugar
• One and a half glass of water

How to cook:

We prepare the berry as always. 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.

Now you can turn on a low heat and start making jam. We cook it until it thickens, then we pack it in sterile jars.

Red currant jam in a slow cooker

We will take:

• Kilo berries
• A pound of sugar

How to make delicious red currant jam:

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. We pack the ready-made jam in jars.

Red currant jam with orange

For this recipe, we'll take:

• Kilo of red currant berries
• A couple of medium oranges
• One and a half kilos of sugar

How we will cook:

We wash and sort the berries, as always, remove the green and overripe ones. Wash the oranges and peel them, cut them into pieces and take out the seeds. Mix everything together and grind until puree with a blender.

Pour sugar into this mass and mix, let it stand for a couple of hours just in the room until all the sugar has dissolved. After that, we put it in sterile jars and send it to the shelf of the refrigerator.

Red currant jam, video

Confiture is a thick jam made from whole berries, fruits, or jam made from them. They simmer the sweet mass for more than half an hour on minimal heating, boiling it down to the required thickness. If you are cooking more than 3 kg of jam, then increase its simmering time. But if there is no free time, then you can buy "Zhelfix" or "Confiture" (loose thickeners based on pectin) and add them after boiling the mass, then boil for 3-4 minutes and put in sterilized jars. Read the preparation time for jam with the addition of such an ingredient on the package - they may differ!

Ingredients

You will need a container for 0.5 liters:

• 400 g red currant
• 250 g granulated sugar

Preparation

1. Red currants, apples and plums contain the largest amount of pectin, so the workpieces from them gell up on their own with prolonged languishing. Also, when creating red currant jam, there is no need to add citric acid - the berry itself is sour. Be sure to taste it before creating a blank in order to determine the rate of granulated sugar. The approximate calculation is 1: 1, but if the taste of the berry is sour, then it is best to use 1: 1.5. Put the purchased or plucked red currants in a deep bowl, fill with water. Rinse several times and salt the water, separate the berries from the twigs.

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

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

4. As soon as the confiture thickens, check its readiness and turn off the heating.