Do you like various berry jams? Then you definitely need to 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 best than the rest, try and surprise your receptors with something unusual.

Cooking a few cans of jam will take you quite a bit of time. The maximum is one hour and fifteen minutes. Is it a lot to get such a dessert in your pantry? Yes, and not in a single copy! Proceed soon with us.

General principles of cooking

To make jam, you simply must know how to choose currants. This is not at all difficult, you just need to be careful and demanding. After all, you, like the rest, do not want to throw money away, for inappropriate goods?

We advise you to buy berries from those who have definitely grown them real and natural. Most often these are elderly people. They can not only see the goods, but also smell, as they say, and touch. The berries should smell good and their taste should be sour. Choose dense, whole and fresh currants, and everything will work out!

Winter jam from red currant berries

Time for preparing

calories per 100 grams

How to cook:

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

Gelatin Winter Sweetness

If you like thick and jelly-like red currant jam, cook it according to this recipe. Here we use gelatin to achieve the desired consistency of currant jam.

How much time - 6 hours and 30 minutes.

What is calorie - 191 calories.

How to cook:

1. Sort the berries first, removing all the branches and leaves;
2. When only whole and dense remain, rinse them with running water;
3. Next, you need to kill in 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 passes, remove the mass, mix and return to the refrigerator for another four hours;
7. At the end of time, transfer the mass to the stove and turn on a low fire;
8. Bring to a boil, but in no case boil, otherwise the gelatin will stop working. If the sugar did not manage to disperse during this time, allow the mass to cool, then heat it again in the same way;
9. Arrange the hot jam in the banks, twist and remove "under the fur coat".

Tip: gelatin can be replaced with agar-agar, pectin and even a small amount of soda.

Berry bomb in banks

Here we combine two types of berries at once - gooseberries and, of course, red currants. Do you know that when sweet and sour are combined, you always get something incredibly tasty?

How long is 55 minutes.

What is the calorie content - 189 calories.

How to cook:

1. Gooseberry to sort, to keep only fresh and whole berries;
2. Dry them by laying them on dry napkins or a clean towel;
3. Pour gooseberries into a blender bowl or bowl, punch it in mashed pot with a submersible blender;
4. Pour the mass into a saucepan, pour 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 currant, remove the twigs and get rid of the bad berries;
8. When the gooseberry is already preparing for a quarter of an hour, pour currants to it;
9. Boil the mass for the same amount of time, not forgetting to stir;
10. Add citric acid, mix and pour into jars.

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

Easy way to make berry treats

If you’re always working, all the time busy and you don’t 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 currants, getting rid of bad berries;
2. Remove the branches, rinse the berries and pour them into the bowl of the multicooker;
3. Pour in water and cook under the lid 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 mashed potatoes, return to the slow cooker;
7. Set twenty minutes in jam mode, then immediately pour it into banks.

Berry Delight with Cherry

You probably think that if you mix red currants and cherries, you get not jam, but some incredibly acidic mass. You are a little mistaken, because we use sugar just 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 through them, leaving only whole fruits;
3. Disassemble them in half, remove the bones;
4. Fold the halves of the berries in a stewpan;
5. Go through the currant, throwing bad berries and twigs with leaves;
6. Pour into a cherry in a saucepan;
7. Pour in half a glass of water, put on fire and cook, stirring, for fifteen minutes;
8. During this time, the berries will become soft, they must be cooled;
9. Rub the cooled mass through a sieve to get a smoothie;
10. Add sugar to it, mix and place on the stove;
11. Bring to a boil and, stirring, cook for ten minutes;
12. Immediately pour into banks, roll up and turn under the covers.

Tip: the jars must be turned upside down so that the lids are not torn 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 cook pitted redcurrant jam. A real berry pleasure, in which nothing will hinder to feel the real taste!

How much time - 1 hour and 5 minutes.

What is calorie - 201 calories.

How to cook:

1. To sort the berries, throw away all the bad ones, leave only whole and dense;
2. Throw branches and leaves, pour 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 using a spoon or spatula;
6. In the puree, which turned out to be on the back of the sieve, add sugar;
7. Put on minimal 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 a little gelatin or pectin.

If you are going to roll jam in small jars, we advise you to place them on small plates that can be lifted and not burned. In addition, everything that drips past will also not be on the plate.

To get a more unusual taste of jam, add the most ordinary spices to it. It can be vanilla pods, cinnamon, cloves, star anise, nutmeg, cardamom and so on.

If jam gets on the neck of the can, wipe it 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 on the plate. Due to the fact that it is cold, jam will immediately take its usual form. This is suitable for those who, for example, love thick jams and don’t know if they need to add more gelatin or if they already have enough. In order to make the experiment as accurate as possible, you can freeze the plate that it was even colder.

In jam, you can add honey instead of sugar. The taste will not turn out as usual, but know, this particular taste can be considered natural, like aroma. But this is only with the condition that honey is natural.

Such a 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. You can add to tea or eat with a spoon during a cold. Redcurrant jam is a versatile, tasty and healthy product.

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

The recipes for such a treat are quite simple, for the preparation of confiture you can also combine currants with other berries or fruits.

Red currant is very tasty and healthy, but its distinguishing feature is its good gelling ability, which makes excellent jellies, marmalades and jams even without using all kinds of thickeners. The necessary consistency of the dessert will provide the pectins that are part of.

Redcurrant confiture has a slightly sweet pleasant taste, bright aroma and color. It is tasty as a dessert for tea, and as a filling for pies, pies, tarts.

Redcurrant jam - general principles of preparation

To make confiture it is not necessary to use only ripe berries, you can also take a little immature, in which the pectin content is even higher.

Before cooking, red currants should be cleaned of twigs, leaves and other debris, and washed. Unlike black currants, red peels are thinner, berries are softer, so you should work with it carefully so as not to mash. Currants should not be collected in bulk buckets and washed with large quantities, 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 taste of metal, as is the case when cooked in aluminum pans. Also, confiture can be prepared without cooking, so the berry will retain more useful substances in the treat.

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

1. Confiture of red currant

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

Ingredients:

A kilogram of red currant;

700-800 grams of granulated sugar.

Cooking method:

1. Remove the currant from the twigs, rinse, trim the tails.

2. Put the currants into the blender bowl, chop.

3. Rub the resulting mass through a fine sieve so that seeds and peel do not get into the confiture.

4. Transfer the currant puree into a large stainless steel pan.

5. Pour the berries with sugar, mix.

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

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

2. Confiture with red currants and cherries

Ingredients:

1.5 kg of red currant;

500 grams of sweet cherries;

A kilogram of sugar.

Cooking method:

1. Put the peeled and washed currant berries in a large bowl.

2. Pour boiling water over the currant for two to three minutes, then immediately drop it onto a sieve and grind.

3. Rinse the cherry as well, remove the seeds. Without blanching, grind the cherries in a blender, but not to a puree state, pieces should remain, which will give the confiture a special taste.

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

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

6. As soon as the confiture reaches the desired consistency, put the prepared sweet cherry, cook for another 5-7 minutes.

7. Thoroughly mix the finished treat, place in sterilized jars and roll up.

3. Confiture of red currant and raspberry

Ingredients:

A kilogram of currants;

A kilogram of raspberries;

One and a half kilograms of sugar.

Cooking method:

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

2. Grind the berries through a sieve, put the resulting mashed potatoes in a large enameled pan.

3. Put granulated sugar to the currant, bring the mass to a boil, not forgetting to stir constantly.

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

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

6. After boiling again and for three minutes of slow languishing, put whole raspberries in the prepared confiture.

7. Stew again, continuously stirring the mass, about 5 minutes, then remove the saucepan from the heat.

8. Put the red currant confiture into sterilized jars, roll it up.

9. After the dessert has cooled, put it in storage.

4. Confiture of red currant with strawberries

Ingredients:

One kg of red currant;

700 g of strawberries;

300 ml of water;

1.2 sugar.

Cooking method:

1. Peel red currants from twigs, leaves. Rinse under running water, put in a bowl.

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

3. Rinse the strawberries, peel the stalks and mash to a puree condition.

4. Mix strawberry puree with currant mass, pour sugar. Shuffle.

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

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

7. Place the hot jam in sterilized jars, roll up. Once the treat has cooled, remove the jars with the workpiece for storage.

5. Confiture of red currant and watermelon

Ingredients:

A kilogram of watermelon pulp;

A kilogram of currants;

A kilogram of sugar.

Cooking method:

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

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

3. Bring the resulting aromatic berry mixture to a boil, reduce heat to a minimum.

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 banks, turn upside down. Once the jam has cooled, you can remove the workpiece for further storage in any cool place.

6. Confiture of red currant with oranges without cooking

Ingredients:

Two oranges;

1 kg of currant;

1.2 kg of sugar.

Cooking method:

1. Rinse well-scrubbed and peeled currants by putting them in a colander. Fold on a large kitchen towel, let the berries dry.

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

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

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

5. Thoroughly mix the raw confiture again, place it in clean, sterilized, cooled jars.

6. Cover the jars with lids, put the dessert in storage in the refrigerator.

7. Confiture of red currant with tangerines

Ingredients:

0.5 kg of currant;

0.5 kg of peeled tangerines;

Zhelefiks bag;

A kilogram of sugar;

5 grams of citric acid.

Cooking method:

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

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

3. Put the prepared currants in a small saucepan, add two tablespoons of sugar, citric acid and zhelefiks. 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 pan, add sugar, boil for about three minutes.

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

7. Place the confiture in the prepared container, close the lids. After cooling, refrigerate.

8. Confiture of red currant 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. Pound the prepared currant berries in any convenient way to a pulp consistency.

2. Put this mass on a plate, add sugar, simmer over low heat, stirring, until the sand dissolves.

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

4. Add cinnamon and ginger, mix.

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

So that the process of making the jam does not drag out, do not put granulated sugar in a bowl with whole berries. It is better to first pass the currants through a meat grinder or chop with a blender.

When pouring hot confiture into jars, there is a chance to get burned and stain everything around. Therefore, it is recommended to put the jar on a large flat plate.

If at the time of filling the jar you stained the neck, wipe the drops with a dry cloth, otherwise the lid will not close smoothly and tightly. And this can lead to air ingress, which will cause damage to the product.

Roll up the jars should be still hot confiture. Keep the necessary equipment on hand.

It is best to cool the workpiece upside down.

Serve redcurrant jam with fresh buns, toast with butter, pancakes, pancakes. Add the blank to the pies, eat just like that with hot and aromatic tea. Confiture 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 jam and jams from it are very amateur because of the abundance of small seeds, which even with prolonged cooking remain hard. In addition, after heat treatment, most of the nutrients are lost. Therefore, I prefer to make redcurrant 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 workpiece 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, focus on your taste, put as much sugar as you see fit. According to the recipe, red currant jam without cooking is sweet and sour and not very thick.

Ingredients:

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

How to make redcurrant jam without cooking

Before picking the berries from the branches, several times we wash the currants in cold water. We collect water in a bowl or kitchen sink, lower the currants and gently agitate with a palm. We take out, drain the water, repeat another two or three times until the berries are clean. We put the currants in a colander to make the glass water.

Separate the berries from the twigs. If you get crushed or slightly sodden from the water - we don’t throw them away, we will chop the currants anyway.

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

Grind the currants with sugar into a thick, almost uniform mash. If the bones are poorly milled and interfere, you can wipe the mashed potatoes 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 the crushed currants with sugar into jars and immediately tightly twist.

Confiture and jams in Russian cuisine are not so common for the reason that they usually require gelling compositions, 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? Not at all! After all, there is a mass of fruits and berries with a high content of pectin substances, therefore, when cooking, the product is naturally gelled. Red currant also belongs to this type of berries.

Few people like to cook redcurrant jam, peel and hard seeds thoroughly spoil the taste of this jam, but the confiture and raw jelly are excellent, and no special additives are needed, just traditional sugar.

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

Stages of preparation:

Ingredients:

Redcurrant juice (freshly squeezed) 2 cups, sugar 2 cups.

Bright fragrant sweet and sour redcurrant jam - a drop of summer that will warm you on cold and gray days.

A versatile and useful homemade preparation, such a jam is a real lifesaver for any occasion or season. A jar of homemade redcurrant jam can be a pleasant little gift or a sign of attention. A drop of jam will enrich the taste of desserts and pastries, decorate the simplest toast or cereal for breakfast. Follow the example of famous chefs and add a little redcurrant jam when baking meat or poultry in creamy meatball sauce - an amazing result is guaranteed.

Spend a few minutes cooking jam today and keep the bright taste and aroma of fresh berries for a long time!

Before you cook redcurrant jam for the winter, prepare the ingredients on the list.

Rinse and dry the currants. Sort 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 the berry puree with an equal amount of sugar and mix. If the berries are acidic, the amount of sugar can be increased to 1.5 kg per 1 kg of berries. If desired, you can additionally add a little water, usually not more than 100-120 ml per kilogram of berries.

Bring the mixture to a boil over low heat.

Stirring and removing the resulting foam, boil the jam 1/2 or 1/3 over low heat. As a rule, 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 decrease by half. If desired, the finished jam can be additionally filtered through a sieve to remove bones.

Pour the hot currant jam into sterilized jars and tightly close with boiled lids.

Turn the cans over and wrap until cool.

Red currant jam for the winter is ready. Have a nice tea party!

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