Currant jam for the winter - for taste and health! Recipes for various jams from red and black currants for the winter. Redcurrant jam

Summer is in full swing, which means that in addition to vacations, rest and long summer walks, we still have work to do - stock up on the summer harvest for the winter. and I’ve already stocked up, now it’s the turn of currants.

How do you prepare red currants for the winter? The easiest and fastest way is to freeze the berries and use the currants in winter when cooking compotes and as a filling for dumplings and pies. You can make redcurrant jam; this is also a fairly simple and quick way to prepare it. Also, many people grind currants with sugar and then store them in this raw form in the refrigerator until needed. But personally, my freezer is already filled to the brim with cherries and strawberries, so I decided not to freeze the currants. I was thinking about the possibility of making redcurrant jam, because I really love sweet sandwiches with butter and various jams, but after much deliberation I decided on jam.

And now, after all the manipulations of making redcurrant jam, I can safely say that this jam is tastier and more beautiful than all the summer preparations combined. I was captivated by the taste of currant jam. It is moderately sweet, while redcurrant jam has distinct sour notes. You can see in the photo that the jam turns out to be absolutely transparent, bright red in color. The consistency of currant jam is quite thick, jelly-like, and does not spread. At the same time, jam is not at all similar to jam, since jam is more viscous, and jam, although it holds its shape, is not at all viscous, but incredibly delicate. Well, the most pleasant “bonus” is that you will not find grains and skins from berries in the jam, as, for example, in preserves.

Cooking time: 60 minutes

Ingredients for a 0.5 l jar:

• 700 g red currants
• 400 g sugar

How to make redcurrant jam

Before preparing redcurrant jam, it should be thoroughly washed to remove dust and sand.

We sort out the currants and remove the cuttings, and place the berries themselves in a deep bowl with fairly high sides.

As already mentioned, jam is made without skins and grains, so we will have to get rid of them. Don’t rush to think that this is such a difficult task. In fact, this process can be described in one phrase - extracting juice from currants.

Using an immersion blender, puree the red currants. We obtain the juice separately and the grains and skins separately.

Now you should separate the currant juice from everything else. There are several ways to do this, I will tell you about the two main ones. It is most common to grind the currant mass through a fine sieve. Thick currant juice accumulates in the pan under the sieve, and dry cake remains in the sieve.

Another popular way to get rid of skins and grains is to pass the juice through gauze folded in 3-4 layers. Thus, the juice seeps through the gauze, and the cake remains in it.

And this is the same currant cake. He gave away all the juice. It’s up to you to decide what the future fate of the cake is. You can freeze it and then, in winter, cook compote or jelly from it.

But this is what the previous manipulations were done for. This is currant juice with pulp, but without grains and skins.

Measure and add 400 g of sugar to the pan with currant juice.

Place the pan on the stove and cook the redcurrant jam over low heat for 30 minutes. During this time, the sugar will dissolve in the juice and syrup will form. At first the jam will bubble slightly and foam. I did not remove the foam; it subsequently settled and merged with the main mass. Over time, the jam will begin to thicken slightly, but this cannot be seen with the naked eye. But there are indirect signs of jam thickening. These are bubbles from boiling, it is by them that you can determine whether the jam is ready or not. When the bubbles become larger and acquire a glossy shine, the currant jam is ready.

Very aromatic, bright and tasty red currant jam is an excellent option for vitamin preparation for the winter. There are many recipes for making jam from this healthy berry, including raw jam without cooking and quick jam in a slow cooker. But we want to invite you to try a more traditional version made from the simplest ingredients, which result in an incredibly tasty and healthy treat.

Redcurrant jam - step-by-step recipe at home

Due to the fact that this currant jam contains agar, it turns out rich and thick. This natural thickener is very beneficial for the human body, so jam with agar can be consumed even by vegetarians and small children. Using the same principle, you can make thick jam from black or white currants. But in this case, the amount of sugar must be adjusted at your discretion or, if desired, replace refined sugar with liquid molasses.

On a note! Making incredibly delicious redcurrant jam using this recipe is very simple. If you prefer berry mixes, we recommend adding strawberries or raspberries to the recipe. The ratio of berries should be 1:1, and the amount of sugar should be increased to 400 grams.

Required ingredients:

• red currants - 500 gr.
• agar - 2 tsp.
• water - 100 ml.
• refined sugar - 300 gr.

Step-by-step instruction:

1. We clean the berries from the branches, place them in the bowl of a food processor and grind them to a thick puree.
   
2. Add the required amount of sugar to the resulting mass.
   
3. Mix thoroughly. Leave for 30-50 minutes until the sugar is completely dissolved. Place the currant mixture in a deep saucepan and cook for 23-26 minutes over low heat.
   
4. In a deep bowl, mix agar and clean cold water, leave the mixture for 30-40 minutes.
   
5. Pour the resulting jelly mass into a saucepan and bring to a boil, stirring constantly with a whisk.
   
6. Add the liquid mass with agar to the chopped currants, cook for another 3-5 minutes, constantly stirring the mixture. Make sure that the mixture does not start to boil.
   
7. Pour the prepared jam with red currants and agar into heated containers and carefully seal. We wrap the inverted container with a blanket. We wait 4-5 hours and send it for storage to the appropriate place.
   

Fruits and berries

Description

Ingredients

Steps

It is worth paying attention to the fact that It is recommended to pick currants for preparing confiture at home along with twigs. This is necessary so that when picking currants, the fruits remain whole and juicy.



When the required number of berries has been collected, they will need to be very carefully sorted from unnecessary components, such as leaves, twigs, as well as bugs and spiders.



After this, the selected currants should be rinsed very well, after which they should be filled with a small amount of water and simmered over low heat for five minutes.



After five minutes, the currant berries will need to be rubbed through a fine sieve, thereby obtaining freshly squeezed currant juice from them.



The pulp that remains in the sieve can be thrown away, but it will be better if it is added to the resulting currant juice. Thus, the currant confiture will not be transparent in color, but, on the contrary, will acquire a rich, expressive red color. However, first you need to determine the exact amount of freshly squeezed berry juice, so that later, based on its volume, you can calculate the required amount of granulated sugar. The correct proportions in this case are 1:1.



Next, you need to add granulated sugar to the resulting mass, after which you need to mix everything thoroughly and move it to the stove. Cook the treat until all the sugar has dissolved. Then the hot dessert must be poured into sterile jars, after which it must be given time to harden.



Bright and rich red currant confiture is ready for the winter. Bon appetit!

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

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

Red currants are very tasty and healthy, but their distinguishing feature is their good gelling ability, which makes them excellent jellies, jams and jams, even without the use of all kinds of thickeners. The pectins included in the dessert will provide the necessary consistency to the dessert.

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

Redcurrant confiture - general principles of preparation

To prepare confiture, it is not at all necessary to use only ripe berries; you can also take slightly unripe ones, which have an even higher pectin content.

Before cooking, red currants should be cleared of twigs, leaves and other debris and rinsed. Unlike black currants, red currants have a thinner skin and the berries are more tender, so you should work with them carefully so as not to crush them. Currants should not be collected in bulky buckets and washed in large quantities; the berries will be crushed and the juice will leak out.

Use stainless steel containers for cooking; confiture does not burn in them, as in enamel containers, and does not acquire a metallic taste, as happens when cooking in aluminum pans. Confiture can also be prepared without cooking, so the delicacy will retain more of the beneficial substances of the berry.

The confiture must be rolled into sterilized jars; all equipment required for preparation must be equally clean and sterile.

1. Redcurrant confiture

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

Ingredients:

A kilogram of red currants;

700-800 grams of granulated sugar.

Cooking method:

1. Remove the currants from the branches, rinse, and trim the stems.

2. Place the currants in a blender bowl and chop.

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

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

5. Add sugar to the berries and stir.

6. Cook the confiture over low heat, stirring continuously, until thickened. When choosing the right consistency, keep in mind that as the currants cool, they will become even thicker.

7. Pour the confiture hot and roll it up. Cool at room temperature.

2. Confiture with red currants and cherries

Ingredients:

1.5 kg of red currants;

500 grams of cherries;

A kilogram of sugar.

Cooking method:

1. Place peeled and washed currants in a large bowl.

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

3. Rinse the cherries in the same way, 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 and stir.

5. Place the currant mass over low heat, cook, stirring, until thickened.

6. As soon as the confiture reaches the desired consistency, add the prepared cherries and cook for another 5-7 minutes.

7. Mix the finished treat thoroughly, place in sterilized jars and roll up.

3. Redcurrant and raspberry confiture

Ingredients:

A kilogram of currants;

A kilogram of raspberries;

One and a half kilograms of sugar.

Cooking method:

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

2. Grind the berries through a sieve and place the resulting puree in a large enamel pan.

3. Add granulated sugar to the currants, bring the mixture to a boil, remembering to stir constantly.

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

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

6. After boiling again and simmering for three minutes, add whole raspberries to the jam being prepared.

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

8. Place red currant confiture into sterilized jars and roll up.

9. After the dessert has cooled, store it.

4. Redcurrant confiture with strawberries

Ingredients:

One kg of red currants;

700 g strawberries;

300 ml water;

1.2 sugars.

Cooking method:

1. Remove branches and leaves from red currants. Rinse under running water and place in a bowl.

2. Mash the currants with a potato masher or immersion blender.

3. Rinse the strawberries, remove the stems and mash until pureed.

4. Mix strawberry puree with currant mass, add sugar. Stir.

5. Leave the mixture for 2.5-3 hours until the sugar is completely dissolved.

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

7. Place the hot confiture into sterilized jars and roll up. As soon as the delicacy has cooled, remove the jars with the preparation for storage.

5. Redcurrant and watermelon confiture

Ingredients:

A kilogram of watermelon pulp;

A kilogram of currants;

A kilogram of sugar.

Cooking method:

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

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

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

4. Cook the confiture, stirring from time to time, for 20 minutes.

6. Grind the cooled mass through a sieve.

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

8. Roll up the jars and turn them upside down. As soon as the confiture has cooled, you can remove the workpiece for further storage in any cool place.

6. Redcurrant confiture with oranges without cooking

Ingredients:

Two oranges;

1 kg currants;

1.2 kg sugar.

Cooking method:

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

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

3. Grind both oranges and currants in a meat grinder through a fine sieve.

4. Mix the berry-fruit mixture with sugar. Stir and wait several hours for the sugar to completely dissolve.

5. Mix the raw confiture thoroughly again and place it in clean, sterilized, cooled jars.

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

7. Redcurrant confiture with tangerines

Ingredients:

0.5 kg currants;

0.5 kg of peeled tangerines;

A packet of jellyfix;

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 pulp into small cubes.

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

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

5. Place the berry puree back into the pan, add sugar, and boil for about three minutes.

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

7. Place the jam into the prepared containers and close with lids. Once cooled, place in the refrigerator.

8. Redcurrant confiture with ginger and cinnamon

Ingredients:

A kilogram of sugar;

A kilogram of currants;

A teaspoon of ground cinnamon;

25 grams of grated ginger.

Cooking method:

1. Grind the prepared currants in any convenient way to a paste consistency.

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

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

4. Add cinnamon and ginger, stir.

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

To prevent the confiture preparation process from taking longer, do not put granulated sugar in a bowl with whole berries. It is better to first pass the currants through a meat grinder or grind them in a blender.

When pouring hot confiture into jars, there is a risk of getting burned and staining everything around. Therefore, it is recommended to place the jar on a large flat plate.

If you get the neck of the jar dirty while filling it, wipe off the drops with a dry cloth, otherwise the lid will not close evenly and tightly. And this can lead to air getting inside, which will cause spoilage of the product.

The jars should be rolled up while the confiture is still hot. Keep the necessary equipment on hand.

It is best to cool the workpiece upside down.

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

Redcurrant jam is tender and aromatic. It makes very tasty pies, pies, and various desserts. And the most important thing is that red currant jam is also incredibly healthy!

The easiest redcurrant jam recipe

Ingredients:

• Water – 2 glasses;
• Red currants - 1 kg;
• Sugar - 1.5 kg.

Per 100 g of unprocessed product:

• Proteins – 1.2 g;
• Carbohydrates – 60 g;
• Fats – 0.4 g;
• Calorie content – ​​250 Kcal.

Preparation
We sort out the red currant berries, tear off the branches, rinse under running water, and blanch in a colander for a couple of minutes in boiling water. Then carefully crush the berries with a pestle and carefully transfer them to the pan. The contents, adding sugar and water, mix thoroughly again, and set to simmer over low heat until tender. Stir constantly until the jam is reduced to a volume 2.5 times less than it was. Then put a drop of syrup on the dish and check the readiness. If the jam does not spread, it is ready. Place the boiling jam into sterilized, clean jars. Then cover with lids and let sterilize for 15 minutes. Then we roll up the cans and, turning them upside down, wrap them in a small blanket. IMPORTANT!!! We turn the jars back when the jam has not yet completely cooled, because the jam will thicken very much and will not sink to the bottom of the jar. After this, let it stand until it cools completely.

Second recipe
Preparation
We carefully sort out the red currants and wash them. Then crush the berries well with a pestle and put them in a saucepan. Add half the amount of sugar and water to it. Mix well and cook over moderate heat for 15 minutes. Then remove the jam from the stove and let it cool for 6-7 hours. Then add the remaining sugar to the pan, mix and put on the stove again over low heat. Cook, stirring from time to time, until fully cooked. Place the hot jam into sterilized jars. Cover with lids and let cool. Store in the refrigerator. But it’s better to roll it up right away so as not to fill the refrigerator with jars.

Recipe
Ingredients:

• red currants – 1 kg;
• strawberries – 700 g;
• sugar – 1 kg.

Preparation
We clean the currants from the stalks, wash them thoroughly under running water, and knead them well. Then wash the strawberries, remove the stems and mash until pureed. Then mix the strawberries and currants, add sugar, and leave for 2.5 hours. After they have stood, add 0.5 liters of water and cook over low heat until tender. Place the hot jam into sterilized jars, roll it up, turn it upside down and wait until it cools down.

Redcurrant and watermelon jam

Jam recipe
Ingredients:

• watermelon pulp, cut into pieces – 1 kg;
• red currants – 1 kg;
• sugar – 1 kg.

Preparation
We sort through and wash the currants. Then put it in a wide saucepan and mix with sugar. Add watermelon pulp. Grind everything thoroughly until a thick paste is formed using a pestle or wooden spatula. Place the resulting mixture on low heat and bring to a boil. Cook for 40 minutes. Then let it cool for half an hour. We rub everything through a sieve and bring to a boil again. Pour hot jam into jars for preservation. Further actions are as in previous recipes.

Jam recipe

Ingredients:

• sugar 1.3-1.5 kg;
• red currants 1 kg;
• raspberries 1 kg.

Preparation
We sort out the red currant berries, separate them from the bunches, wash them in running water, wait for the water to drain and rub them through a sieve. Add 1.4 - 1.5 kg of sugar to the resulting puree, mix well and put on moderate heat, stirring, bring to a boil. Divide the prepared raspberries into two parts: rub smaller fruits through a colander or sieve. Add mashed raspberries to currant puree with sugar. Mix thoroughly and cook. After a couple of minutes, add the remaining whole berries there. And continue cooking, stirring the mass. After boiling, cook for 2-3 minutes and remove. Pour the jam into sterilized half-liter jars and set to sterilize for 15 minutes. Then we roll it up.

Redcurrant jam with oranges

First recipe

Ingredients:

• red currants – 1 kg;
• oranges – 2 pcs.
• granulated sugar – 1.2 kg.

Preparation

We sort the currants, rinse them under running water, and lightly dry them. We wash the oranges, and use the coarse mode. Grind currants and oranges in a meat grinder or blender. Mix the resulting puree with sugar and stir it well. Until the sugar is completely dissolved. Or leave the jam for 2 hours in a warm place. During this time, the sugar will dissolve well. Place the jam, ready in its raw form, into dry, sterilized jars and cover with plastic lids. Store the jam in a cool place.

Second recipe

Ingredients:

• peeled oranges - 400g;
• red currant – 0.5 kg;
• citric acid - 5g;
• sugar - 1 kg;
• jellyfix - 1 sachet.

Preparation
Wash the currants and remove the branches. Remove all the white membranes from the orange slices and finely chop the pulp. Place the currants in an enamel pan, add jellyfix, 2 tbsp. spoons of sugar, citric acid.

Bring the mixture to a boil and rub through a sieve. Place it back into the pan and add the remaining sugar. Boil for 3 - 4 minutes. Add the orange pulp, mix well and remove from heat.

Pour the jam into dry, sterilized jars.

Bon appetit!!!

For more information, watch the video.