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Currant jam is an independent delicacy, an ingredient in sweet sandwiches, a great addition to ice cream and any other desserts.
It will find its place in any sweet dish and will surely 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 black, white and red currants. Sometimes several varieties are mixed. You can add other ingredients. Basically, these are berries that coincide in time of ripening: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and sent to the workpiece. Jam is always brewed.
What is the difference between jam and jam? Both types of blanks 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 jam is jelly. It is achieved natural way due to the pectin contained in the berries. Sometimes gelatin, pectin are additionally put for the desired consistency. The workpiece is thicker, does not require long cooking.
Currant jam lends itself well to storage. The boiling mass is poured into a sterile container and hermetically sealed. After cooling, they are sent to a cool pantry or to the basement.
Recipe 1: Natural currant jam for the winter
Recipe for natural currant jam, which contains only sugar. Berries for this blank can be used red or black, no difference.
1. We sort through the berries, remove the spoiled currants, tear off the tips and tails. We wash.
2. We put it in a combine or in a bowl, grind it to a puree state along with the bones.
3. Add prescription sugar, put 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 lay out in jars, previously sterilized. We clog. After cooling, we send it to storage in a cool place.
Recipe 2: Redcurrant jam for the winter with gelatin
A variant of a very thick redcurrant jam for the winter, which does not need to be boiled for a long time. A suitable consistency is easy to obtain by adding gelatin, but everything must be done according to the rules.
25 grams of gelatin.
1. We sort, wash the berries and twist through a meat grinder. Or grind in other ways.
2. Combine dry gelatin with prescription sugar, stir.
3. Pour the sugar mixture into the twisted currants. Stir and put in the refrigerator for two hours.
4. We take out, mix again and hold for another four hours.
5. Put the sweet mass on the stove and simmer until boiling, but do not boil. If the grains of sugar have not dissolved, then simply turn off and leave the mass to stand until it cools. Then heat up again.
6. We put hot, but not boiling jam in jars. If the mass boils, then it's okay. It’s just that gelatin will lose its properties, and the workpiece will not turn out thick enough.
Recipe 3: Blackcurrant Jam for the Winter with Orange
To prepare a spectacular and fragrant 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. Leave for half an hour to drain excess liquid.
2. Grind the berries in a puree with a combine. Or just twist through a meat grinder, but use a mesh with small holes.
3. Add sugar to the berries, set to boil.
4. Remove the fragrant 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 currant cooking, add an orange.
7. Boil jam with citrus together for 15 minutes.
8. Pour into required containers, cork. Keep upside down until cool.
Recipe 4: Currant jam for the winter with pectin
A wonderful recipe for red or blackcurrant jam for the winter, which is cooked very quickly. Pectin gives density and the desired consistency. You can buy it in the departments of baking ingredients.
1. We sort out currants. We tear off all the tails. Put in a bowl, take a large pestle and grind. Juice should appear.
2. Pour pectin and put on fire.
3. After boiling, add granulated sugar to the berries. We reduce the fire and hold 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 workpiece. Seal tightly for later storage. Lids should also be clean.
Recipe 5: Redcurrant Jam for the Winter with Gooseberries
A variant of an interesting redcurrant 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 gooseberries in a saucepan, which we must rinse and dry.
2. We lower the blender and turn the berries into thick juice.
3. Add all the sugar at once and be sure to pour in the water.
4. We 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. Jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!
8. We twist the lids, cool, send for storage.
Recipe 6: Ginger Blackcurrant Jam
A variant of an unusually fragrant and rich blackcurrant jam. It can be sealed for the winter if something remains after sampling.
20 grams of ginger;
1. Grind currant berries to gruel, transfer to a saucepan.
2. Add prescription sugar, put on a slow fire. Simmer under the lid until the sand is completely dissolved.
3. As soon as the grains are completely dispersed, you can add fire. Let the jam simmer for 10 minutes.
4. Add finely grated ginger, then pour cinnamon.
5. Boil for about ten more minutes and fragrant delicacy already done!
Recipe 7: Currant Jam in a Multicooker
How to make jam from any currant in a slow cooker. It can be consumed immediately or decomposed into clean containers and sent for storage. The kitchen assistant must have a “multi-cook” program with the ability to independently set the desired parameters.
3 cups of sugar;
150 grams of water.
1. We put the berries washed and freed from twigs in a slow cooker.
2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.
3. We take out the currants, cool and wipe through a sieve. Get the most delicate puree with a minimum amount of waste.
4. We combine the currants with sugar, send it back to the slow cooker.
5. 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 for its intended purpose. 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, throw the washed berries into a saucepan.
2. Add pure currants without ponytails and leaves.
3. Pour in half a glass of water, cover and steam for fifteen minutes. Berries should be completely soft. Cool down.
4. Grind the steamed cherries with currants through a sieve. Optionally with small holes.
5. Add sugar to the gentle puree, stir and set to boil.
6. After boiling, we simmer the jam for about ten minutes.
7. Pour into jars and you're done! We seal immediately until the mass has cooled.
In order not to get burned 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 immediately be wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will enter the workpiece, the contents of the jar may soon deteriorate.
How to check if the jam will harden or not? You just need to drop a drop of hot mass on a chilled plate. You can immediately lay several dishes in the freezer to make it easier to determine the desired consistency.
Banks need to be corked immediately after laying out the jam, while the workpiece is hot. Covers, key, towels should be at hand.
It is better to add sugar to jam after softening the berries. Otherwise, they will remain hard for a long time, the process of preparing a sweet treat may be delayed.
Let's talk about what to cook from red and black currants for the winter?
Red currant or black currant jam can be used as an independent dessert, it also goes well with ice cream, soufflés, cocktails and yoghurts. Such jam can be an exquisite addition to confectionery, fruit salads, cottage cheese casseroles, fritters and pancakes. Delicious, healthy and beautiful jam is easy to make at home.
How to make delicious red and black currant jam
Redcurrant jam for the winter
Redcurrant is one of the most common berries in our country. From it you can cook very tasty and healthy compote, fruit drink, jam, and it also makes excellent jam with a bright beautiful color.
Compound:
Red currant - 1 kg
Granulated sugar - 1 kg
Water - 1 glass
Cooking:
Rinse currant berries, sort, remove twigs.
Put them in an enamel pan, pour water and let it boil. Remove from fire immediately.
Grind the currant through a sieve. Squeezes can not be thrown away.
Pour sugar into the puree and put on medium heat. Boil until the volume decreases by 2 - 2.5 times and the drop spreads over the plate. Don't forget to take off the foam.
Pour the finished jam into sterile jars and close the lid.
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 its pure form, it will fly away with a bang.
Bon appetit!
On a note
The remaining squeezes from grated currants through a sieve can be poured with water, add sugar to taste and a few drops lemon juice. Put on fire, let it boil, and then strain. It turns out delicious juice.
Bon appetit!
Currant jam with orange in a slow cooker
We will add oranges to this currant jam, and together with the zest. So the jam will turn out more fragrant, and most importantly - healthier.
Compound:
Berries of red or black currant - 1 kg
Large oranges - 2 pcs.
Sugar - 1 kg
We prepare jam from red or black currants and oranges in a slow cooker as follows:
We pick the berries from the brushes and rinse in a colander under the tap. After 20 minutes, when water drains from them, grind in a meat grinder or blender.
We wash and pour oranges with boiling water and also pass through a meat grinder. Together with currants, we send it to the form of a multicooker.
Add granulated sugar and set the "Extinguishing" mode.
Cooking jam from currants and oranges in a slow cooker for 30-35 minutes. While the jam is still boiling, pour it into sterile jars and cork.
Bon appetit!
Redcurrant jam for the winter recipe with cherries
It turns out very tasty currant jam with cherries.
Compound:
500 g cherries
1.5 kg redcurrant
1 kg sugar
Cooking:
The recipe for this dessert is very simple.
Boil the prepared red currant berries for 1-2 minutes.
Then we rub them through a sieve.
For 1.5 kg of such 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 on prepared jars and close the lids. Bon appetit!
On a note
Do not use aluminum containers, as harmful substances are released during oxidation.
Redcurrant jam for the winter with watermelon
Compound:
1 kg red currant
1 kg watermelon pulp
1 kg sugar
Cooking:
Currants prepare, sort out. Watermelon cut into pieces.
Then rub the currants well with sugar and add 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.
Arrange the jam in jars and close the lids. Store in a cool place.
According to the same recipe, you can cook jam with bananas. Replace watermelon pulp with 5 bananas. It turns out delicate taste with banana flavor. Bon appetit!
Advice
Freeze large currant berries and then use them in pastries, compotes, kissels and yogurts in winter.
Redcurrant and cherry jam
Nice and unique jam. Sweet and sour jam is ideal for sandwiches: it is thick, which means it does not spread or drip. To get a festive version of a sandwich, you need to cut into thin squares biscuit cake, spread it with jam and sprinkle with grated dark chocolate. Currants and cherries are within the same colors so the color of the jam will be a deep ruby. The blank can become the basis for any sweet sauces, mousses and berry creams.
Compound:
Red currant - 700 g
Cherry - 700 g
Sugar - 700 g
Water - 100 ml.
Cooking:
For jam take the most ripe berries.
Cherries and currants are washed, unripe fruits are thrown away.
Take out the cherry pits. This operation can be performed manually or using a mechanical pitting machine. Currant berries are removed from the branches.
Red currants are poured into a saucepan. Initially, they take the same amount of two types of berries. When the cherries are pitted, the red currants will have a quantitative advantage. This is justified, since cherries always have a more “aggressive” taste that overwhelms all other components.
Put cherry berries. If a previously unnoticed bone is accidentally caught, it can damage the blender nozzle.
Raw jam is whipped with a blender, the mode is maximum.
Add sugar, stir, put on fire.
Jam is boiled for 30 minutes at a moderate boil. A significant part of the liquid will evaporate, the jam will become thick. Specified time - standard version boiling point for long term storage. If you want to get a super thick jam, you can increase the time.
Ready hot jam is poured into sterilized jars. As the jam cools, the density will increase. Banks roll up. Turn over for 2 minutes to check the tightness of the seam.
Redcurrant and cherry jam can be stored for one year.
You will get a bright, thick, juicy and insanely delicious jam. Bon appetit!
Redcurrant jam for the winter video recipe
Bon appetit!
Currant jam for the winter "Assorted berries"
Composition of currant jam for the winter in 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
Cooking:
Wash and process the berries.
Put the berries in a saucepan and add half the norm of all 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.
Put to cook for 30 minutes, constantly removing the foam.
Prepare jars, pour boiling water over them. Upon completion of cooking, immediately pour the jam into jars and close the lids.
Jam is best stored in a cool place. Bon appetit!
Blackcurrant jam. Easy winter recipe
Compound:
1 kg blackcurrant
1.5 kg sugar
0.5 tbsp water
Cooking:
Sort the berries, wash, pour into a bowl for cooking. Slightly crush with a crush and pour water.
Pour 700 g of sand.
Put on fire. Bring to a boil and cook, stirring and skimming off the foam, for 15 minutes. Set aside for 8 hours.
Then we add 800 g of sugar, bring to a boil and cook until cooked in one go.
If the jam is ready, then foaming is significantly reduced and a drop from a spoon on a clean, dry dish holds its shape perfectly.
We lay out in sterilized jars, let the “crust” form and cork.
The jam turned out very thick, fragrant and beautiful! And how delicious with pancakes and pancakes. Bon appetit!
Blackcurrant jam for the winter. no boil jam recipe
Compound:
Blackcurrant and sugar in a ratio of 1:1.2 (for 1 container of blackcurrant puree - 1.2 containers of sugar)
Cooking:
Sort the blackcurrant, remove twigs, leaves and other debris. Rinse under running water and lay out in one layer on sheets covered with a clean cloth. Let the berries dry.
Depending on the quantity, pass the berries through a meat grinder or chop with a blender.
Measure blackcurrant puree with a suitable container, measuring or simple glass, jar, etc.
Put in a bowl and add sugar, for 1 container of puree - 1.2 containers of sugar. Stir until the sugar is completely dissolved in several steps.
Arrange the jam in dry sterile jars. Close with a circle of baking paper or parchment, close with a polyethylene lid or a 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.
Blackcurrant is a natural antiseptic, so it is well stored even without heat treatment, preserving all the vitamins. Bon appetit!
I hope the recipes for preparing black and red currant jam 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 sunny summer and get a lot of fun and benefit! I wish you a pleasant tea!
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Do you like different berry jams? Then you should definitely try the ones we have prepared for you today. Here you will find not one, not two or even three recipes. Choose the one that you like more than others, try and surprise your receptors with something unusual.
Preparing several jars of jam will take you very little time. The maximum is one hour and fifteen minutes. Is it a lot to have such a dessert in your pantry? Yes, and not in a single copy! Get started soon with us.
General principles of preparation
To make jam, you just need to know how to choose currants. It is not difficult at all, you just need to be careful and demanding. After all, you, like the rest, do not want to throw money "down the drain" for the wrong product?
We advise you to buy berries from those who definitely grew them real and natural. Most often these are older people. Their goods can not only be seen, but also smelled, as they say, and touched. Berries should smell good and taste sour. Choose dense, whole and fresh currants, and everything will definitely work out!
Red currant winter jam
Time for preparing
calories per 100 grams
The classic version of everyone's favorite redcurrant jam is right in front of you. We will help you prepare it in just a few minutes. It's very simple and delicious.
How to cook:
Tip: instead of blankets, you can use towels, sweaters, sweaters - any warm and voluminous things.
Winter sweet with gelatin
If you prefer thick and jelly-like redcurrant jam, make it according to this recipe. Here we use gelatin to achieve the very desired consistency of currant jam.
How much time - 6 hours and 30 minutes.
What is the calorie content - 191 calories.
How to cook:
- First sort the berries, removing all twigs and leaves;
- When only whole and dense ones remain, rinse them with running water;
- Next, you need to kill into a homogeneous mass in a blender or through a meat grinder;
- Mix gelatin with sugar and add the crushed mass there;
- Stir and put in the refrigerator for two hours;
- When time will pass, get the mass, mix and return to the refrigerator for another four hours;
- After the time has elapsed, transfer the mass to the stove and turn on a low fire;
- 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;
- Arrange hot jam in jars, twist and put away “under a fur coat”.
Tip: gelatin can be replaced with agar-agar, pectin and even a small amount of soda.
Berry bomb in jars
Here we combine two types of berries at once - gooseberries and, of course, red currants. Did you know that when you combine sweet and sour, you always end up with something incredibly delicious?
How much time - 55 minutes.
What is the calorie content - 189 calories.
How to cook:
- Sort the gooseberries to keep only fresh and whole berries;
- Dry them by laying them on dry napkins or a clean towel;
- Pour gooseberries into a blender bowl or bowl, mash it with an immersion blender;
- Pour the mass into a saucepan, pour in water and add sugar;
- Place on fire, bring to a boil, not forgetting to stir;
- Boil for fifteen minutes;
- During this time, sort out currants, remove twigs and get rid of bad berries;
- When the gooseberries are already preparing for a quarter of an hour, add currants to it;
- Cook the mass for the same amount of time, not forgetting to stir;
- Add citric acid, mix 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 always at work, busy all the time and you don’t have enough time for anything, but you still want redcurrant jam, we suggest you cook it in a slow cooker.
What is the calorie content - 162 calories.
How to cook:
- Sort currants, getting rid of bad berries;
- Remove the branches, rinse the berries and pour them into the multicooker bowl;
- Pour in water and cook under the lid for twenty minutes at 100 degrees;
- After that, pour the contents of the bowl into a bowl, cool;
- Kill the mass in a blender and then pass through a sieve;
- Add sugar to the resulting puree, return to the slow cooker;
- Set twenty minutes in jam mode, then immediately pour it into jars.
Berry delight with cherry
You probably think that if you mix red currants and cherries, you will get not jam, but some incredibly sour mass. You are a little mistaken, because we use sugar just to get real jam from cherries and red berries.
| INGREDIENTS | AMOUNT |
|---|---|
| cherry | 1.2 kg |
| sugar | 1.4 kg |
| currant | 0.8 kg |
How much time - 1 hour and 10 minutes.
What is the calorie content - 193 calories.
How to cook:
- Wash the cherries, dry the berries a little;
- Then sort them out, leaving only whole fruits;
- Break them into halves, remove the bones;
- Fold the halves of the berries in a saucepan;
- Sort currants, throwing out bad berries and twigs with leaves;
- Pour to the cherry in a saucepan;
- Pour half a glass of water, put on fire and cook, stirring, for fifteen minutes;
- During this time, the berries will become soft, they must be cooled;
- Rub the cooled mass through a sieve to obtain a homogeneous puree;
- Add sugar to it, mix and place on the stove;
- Bring to a boil and, stirring, cook for ten minutes;
- Immediately pour into jars, roll up and turn under blankets.
Tip: the jars must be turned upside down so that the lids do not blow off from 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 redcurrant jam. A real berry delight, in which nothing will stop you from feeling the real taste!
| INGREDIENTS | AMOUNT |
|---|---|
| berries | 2 kg |
| sugar | 1.6 kg |
How much time - 1 hour and 5 minutes.
What is the calorie content - 201 calories.
How to cook:
- Sort out the berries, throw away all the bad ones, leave only whole and dense ones;
- Throw away the twigs and leaves too, pour the currants into a bowl;
- Rinse it with running water and pour into a blender;
- Grind until smooth;
- Pass the resulting mass through a sieve with a spoon or spatula;
- In the puree, which turned out to be on the back of the sieve, add sugar;
- Put on minimum heat and cook for seven minutes, stirring;
- After that, cool the jam, then bring to a boil again;
- The second time, cook for ten minutes, cool again;
- The third time, cook for fifteen minutes and immediately pour into small containers.
Tip: if you want more thick jam, add some gelatin or pectin.
If you are going to put the jam in small jars, we advise you to place them on small plates that you can lift and not burn yourself. In addition, everything that drips past will also not be on a plate.
To get a more unusual taste of jam, add the most common 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 jar, it must be wiped off so that the lid is evenly light and does not let air through. Otherwise, your jam will spoil very quickly.
To determine what consistency the future jam will have, you need to drop a little on a plate. Due to the fact that it is cold, the jam will immediately return to its normal shape. This is suitable for those who, for example, love thick jams and does not know if more gelatin needs to be added or if what 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.
Honey can be added to jam instead of sugar. The taste will not be the same as usual, but know that this particular taste can be considered natural, like the aroma. But this is only with the condition that the honey is natural.
Such jam is also suitable as a filling for pies, pastries, cakes, dumplings and other flour products. They can fill pancakes or serve with pancakes. Can be added to tea or eaten with a spoon during a cold. Redcurrant jam is a versatile, tasty and healthy product.
Red currant has not only useful properties, but also has a good gelling ability. Therefore, many housewives often make blanks out of it for winter time year, such as jam, jelly or marmalade. Redcurrant jam has an amazing sweet taste. As a rule, it is used with baked pies, holiday pies or other homemade pastries. Prepare this meal various recipes pretty simple.
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Features of making jam
For jam, you can use not only ripe berries. Slightly unripe fruits are much healthier, as they contain pectin in huge number. Currants are crushed before cooking, pure juice or pitted puree is used. The consistency of the jam has a jelly-like appearance. This usually happens naturally, but sometimes pectin with gelatin is additionally added to obtain the desired density.
For cooking jam, it is best to choose a stainless steel pan. It will not let the broth burn and will not leave an unpleasant metallic taste.
A popular way to make jam is without boiling. Such a recipe will save all the vitamins to strengthen the body during the cold period. In this case, it is necessary to follow all the sterilization rules so that the contents of the jar do not deteriorate before winter. Jam containers should be chosen in small sizes (half a liter or 0.33 ml). This will be enough for baking once. If the family is large, then you can prepare liter cans, but no more. You need to roll up the container with treats with metal lids, as well as tight nylon or screw ones.
Quick Recipe
Many housewives call this recipe "five minutes". It is relevant for those who do not particularly like to mess with blanks.
To cook a sweet treat, you will need the following ingredients:
- Currant berries - 1 kg.
- Sugar - 800 g.
Step by step cooking
The washed and peeled berries are whipped in a blender until a homogeneous consistency is formed.
Then the resulting slurry is rubbed through a sieve to remove the remaining seeds and skin.
Currant puree is transferred to a stainless pan in which jam will be cooked. Then add sugar, mix thoroughly and turn on a quiet fire so that the sweet broth does not burn.
Jam is boiled until the desired thick consistency is formed. During cooking, the jam is periodically stirred with a wooden spatula.
It is necessary to lay out the sweet broth in jars while still hot, since when it cools, the mass will thicken even more.
What can be prepared from gooseberries for the winter - simple and original recipes
Jam without cooking
The cooking process in this case must be carried out in the utmost purity. Currants should be thoroughly washed and dried. To make jam, you need to prepare the following products:
- Berries - 1 kg.
- Sugar - 2 kg.
Cooking technique:
- 1. The dried berry is crushed with a blender, passed through a sieve.
- 2. The puree mass in this recipe is not boiled, but only covered with prepared sugar.
- 3. Everything is mixed until it is completely dissolved in jelly.
- 4. Next, they are laid out in sterile jars and rolled up.
Classic recipe
To make jam, you will need the following ingredients:
- Red berry - 1 kg.
- Sugar - 1.5 kg.
- Water - 1.5 cups.
Step by step cooking process:
- 1. Currants are prepared in advance.
- 2. In parallel, put a pot of water on the fire to boil it.
- 3. The berry is poured into a colander, and it is placed directly in boiling water for several minutes.
- 4. Next, the currants are placed in kitchen utensils where you plan to make jam.
- 5. In it, the berry is crushed with a special wooden pestle, water and granulated sugar are added.
- 6. Mix all the ingredients well so that the granulated sugar completely melts.
- 7. Then a quiet fire is set on the stove and the jam is boiled until a thick mass is formed.
- 8. The process of packaging jam in jars is similar to the previous recipe.
You can enjoy fresh red currants at the height of summer. And to enjoy the taste of these berries all year round, you should not only freeze them, but also cook them by boiling with sugar. Thus, wonderful desserts are obtained in the form of jam, marmalade, preserves, jelly. In combination with any cream, such jam can be a filling for cakes, pastries, a layer for pies and sour cream.
Before you start cooking this delicacy, you should carefully prepare the plucked crop. We sort out the currants, remove the branches, rinse with water. To make the berries burst, boil them for 1-2 minutes in a small amount of water and rub them well through a sieve, discard the skin and seeds. AT enamelware Cook berry puree for 20 minutes, add 1 kg of sugar (per 1.5 kg of currants) and, stirring so as not to burn, boil over low heat until thickened. In the process of cooking, remove the resulting foam. We fill sterilized jars with hot jam, cork them and cover with a blanket until they cool completely. You can make jam without removing the seeds, but simply grind the berries in a meat grinder. In an enamel bowl over low heat, dissolve 0.5 kg of sugar in 250 ml of water. Then pour the currant puree and, mixing thoroughly, boil for 5 minutes. Set aside to cool completely for 2-3 hours. Repeat the procedure 3-4 times until the jam becomes thick. We lay out the hot dessert in jars and cork tightly, covering the top with a warm blanket.
Red currant jam can be used as an independent dessert, it goes well with ice cream, soufflés, cocktails and yogurts. Such jam can be an exquisite addition to confectionery, fruit salads, cottage cheese casseroles, pancakes and pancakes. Delicious, healthy and beautiful jam is easy to make at home.
