How to make redcurrant jam for the winter: simple and tasty recipes with photos. Redcurrant confiture – summer mood at any time of the year

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.

Now at silverina1 passes FM "Summer - in a jar!" Season 3" . I sent the jam recipe there.

Contrary to popular belief, you can make jams using gelatin, and the gelatin will retain its gelling properties. Just don’t cook it for a long time, and when using it with very sour berries, you need to maintain the correct proportions of these berries and the gelatin itself. Below are two recipes in which these proportions are selected and the jam turns out thick even without the use of sugar, but only with a sweetener.

The World Health Organization has limited sugar intake to 25 grams per day for women and men,and the American Heart Association softened its position slightly towards men and allowed them to use up to 37.5 grams of sugar per day. With such low standards, there is no question of continuing to consume sugar without harm to health and making jam in the proportion of 1 kg of sugar - 1 kg of berries.
For several years now, instead of such jam, I have been cooking something completely different, namely jam, and I’ll tell you how I do it.

Instead of sugar, I use harmless and very modern sweeteners of natural origin, they are of a new generation, STEVIA or ERYTHRITOL. Stevia is obtained from the Stevia plant (it even grows here in Crimea), and Erythritol is produced from various natural products, in particular, the skin of oranges and red rowan.

I make such jams and jams and package them in the smallest jars. And in our family we treat such jam and preserves as a delicacy and do not eat it in “tablespoons”. It’s good to take, for example, 40-50 grams of this jam and spread it on a piece of home-baked bread in the morning for breakfast.

Recipe No. 1. Blackcurrant jam with gelatin

KBZHU: Calories per 100 g: 57 kcal,
BZHU: 5.0 g, 0.4 g, 6.8 g.

Ingredients:

The weight of one serving is 45 g, the calorie content of a serving is 26 kcal.

Preparation

1. Peel the blackcurrant berries from twigs and dry stalks, rinse, and dry on a paper towel.

Place in a bowl and grind 2/3 of the berries with an immersion blender, or you can crush them with a masher. Add erythritol, gelatin 50 g, mix well, give let the gelatin swell for 20 minutes.

2. Pour the mixture into a metal pan with a thick bottom and heat until boiling, stirring constantly.

Cook for 3-5 minutes, stirring constantly so that all the berries are cooked, at the end add drops of vanilla extract.

Place in the refrigerator; it is in the refrigerator that the jam will harden to a thick jelly. Store in a cool place (cellar) or refrigerator.

This jam turns out very thick, itIt is also good as a layer for a cake or as a spread on bread, as a no-bake layer for shortbread tarts.
It cannot be reheated, for example, when baking yeast pies.

P. S. I accumulate small jars throughout the year, in which I buy either natural yogurt, or some exotic types of the same sugar-free jam or jam. Jars of red caviar and herring in sauce are also good for packaging purposes.

End of cooking:

Recipe No. 2. Redcurrant jam with agar and gelatin

Red currant berries have a very high degree of acidity, almost the highest among all berries, therefore, in order to make jam from them of sufficient thickness that does not lose its properties at room temperature, we need two types of gelling agents.

I had very ripe red currant berries from my garden.

KBJU: Calories per 100 g: 43 kcal,
BZHU: 3.7 g: 0.0 g: 7.0 g.

Ingredients:

This amount of berries is enough for 6 jars of 180 g each.

The weight of one serving is 45 g, the calorie content of a serving is 19 kcal.

We will need a mixer with an immersion attachment.

Preparation

1. Wash the red currant berries, dry them on a paper towel, and remove twigs, leaves and dry stalks.

Place in a bowl and puree the berries using an immersion blender.

Rub through a fine metal sieve, we will be left with 800 grams of berry puree and 300 grams of cake, we don’t need the cake.

Pour 40 g gelatin and 15 g agar-agar with cold water 200 g, leave for 20 minutes. for swelling.

Add erythritol and a mixture of gelling agents to the puree and mix.

2. Pour the puree and solution of gelling substances into a metal pan with a thick bottom and heat until boiling, stirring constantly.

Cook for 1-2 minutes, stirring constantly, add vanilla extract at the end of cooking.

Pour into sterilized jars with a sterilized spoon, close with sterilized lids and turn over, cover with a blanket for 1.5 hours.

Remove the blanket, turn the jars over, and let cool to room temperature.

Place in the refrigerator; it is in the refrigerator that the jam will harden to a jelly state.

You can store this jam at room temperature or in the cellar.

This jam is of medium thickness, itIt is also good as a spread on bread, as an accompaniment to cheesecakes, for serving cottage cheese casseroles, pancakes. It cannot be reheated.

P.S. This version of jam made with agar-agar and gelatin is very inexpensive, since if only agar-agar was used it would require a lot of it due to the high acidity of the berries, and it is very expensive. In addition, the jam according to this recipe has a very interesting structure, not cutable, but slightly soft, plastic; agar-agar alone cannot give such a structure.

HAPPY SWEETS FOR YOU!

I’ll mix everything and leave it to swell:

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(on agar-agar) 215.00 ₽ (weight 150 g)

Raspberry, water, erythritol, pectin, CMC (fiber), acidity regulator - citric acid, stevia extract, sorbic acid.
Nutritional value per 100 g of product: proteins - 0, fats - 0, carbohydrates - 19 g, including erythritol 14 g, dietary fiber 1 g. Energy value per 100 g: 18 Kcal/75 kJ. GOST 31712-2012. Shelf life: 1 year. Store at a temperature of 0 C to 20 C and a relative humidity of no more than 75%. Can volume 167 ml.
Net weight: 150 +-2 gr.

The red currant bush always attracts attention. The bright contrast of green and red beckons you to try what it is. The berries themselves are very juicy, sweet, with a slight pleasant sourness and some special aroma. During the harvest season, all kinds of preparations begin. An excellent and tasty way to extend the life of berries is to make redcurrant jam for the winter.

Benefits of jam

Red currants have many beneficial properties, the main one of which is an excellent antipyretic. Picked berries tend to spoil quickly, so housewives prepare all kinds of preparations for the winter. Jam made from these berries is the best way to eat this berry almost every day. It is used as a sauce for cottage cheese dishes, as a filling for a pie, for topping ice cream, and just as a snack with tea it will come in handy.

Jam is prepared in two ways: cold and hot. The less heat treatment the berry has undergone, the more beneficial properties it will retain.

Which berry to choose

Quite often you can hear that for many housewives the jam did not harden after cooking, but remained liquid. This is influenced by many factors: insufficient sugar, overripe berries, but most often it is the wrong variety of red currant. For a beginner, faced with a choice, it will be quite difficult to choose the “right” currant, but at the market, he will be assured that all currants are excellent for making thick jam.

Large-fruited varieties of red currants are suitable for making jam. Their taste is more intense, their size is slightly larger than that of ordinary berries, and it is they that give that very thick consistency.

It is also believed that it is better to use a slightly unripe berry; it contains the most pectin, a substance that serves as a thickener.

Preparing the berries

Collected or purchased red currants require preliminary preparation, which consists of several stages:

1. To begin with, the berries are cleared of twigs and simultaneously removed from leaves and insects, if any.
2. The sorted berries are washed in a sieve or colander. It is better to use a low-pressure shower or a faucet with a diffuser so as not to crush the berries with the stream of water.
3. The washed red currants are laid out on a sheet for quick drying.

Dishes

It is believed that the best utensil for making hot jam is a wide metal basin. The larger the diameter, the faster the confiture cooks and hardens. Therefore, if you have dishes with a diameter of no more than 26 cm, it would be appropriate to cook no more than 2 kilograms of berries in it at a time.

To store the finished product, it is better to use glass, pre-sterilized containers. The lids used to seal the jars can be nylon or metal, and they must also be sterilized. They are usually boiled for several minutes.

Jam preparation methods and recipes

As mentioned above, the less the berries are subjected to heat treatment, the more nutrients they retain. There are several recipes for making redcurrant jam:

• without cooking;
• “five minutes”;
• classic jam;
• seedless;
• using gelatin.

Each of these methods is good in its own way. Having prepared several options at once, you can use jam for different occasions or choose the one you especially like.

Redcurrant jam without cooking

Currants are very healthy; these small berries contain a huge amount of vitamins. Its use has a beneficial effect on blood vessels, intestines, and heart. It acts as a diaphoretic and anti-inflammatory agent. Therefore, it is so important to preserve all these vitamins in winter, especially if conditions and lack of space in the freezer do not allow this. No-cooking jam is a great way out of this situation.

There is both a simple and more complex recipe for cooking.

For a quick way you will need:

• 2 kg currants;
• 2.2 kg sugar.

1. Prepared currants are twisted through a meat grinder or pureed using a blender.
2. Mix thoroughly with sugar.
3. The finished mixture is placed in sterile jars.

In the same way you can prepare a kind of assorted by mixing red currants with other berries. Black currants, raspberries, and gooseberries are suitable. Here's a simple recipe:

• red and black currants – 0.5 kg each;
• gooseberries – 0.5 kg;
• sugar – 1.7 kg.

Twist all the berries, mix with sugar and place in clean jars. Screw on the lid or use parchment paper secured with an elastic band instead.

For a more complex method It will take a little more time and patience. Ingredients:

• red currants - 500 gr;
• white sugar – 500 gr.

1. The washed and dried berries are placed in a saucepan or basin and crushed using a masher.
2. Next, the finished mass is ground through a sieve.
3. The finished jelly must be mixed with sugar. This must be done until it dissolves, without changing direction. This way the jelly will quickly acquire the desired jelly consistency.
4. The finished jelly jam is poured into pasteurized jars.

Since the berries have not undergone heat treatment, they need to be stored in the refrigerator, on the balcony during the cold season, or in the cellar. A large amount of sugar will prevent the jelly from fermenting or spoiling, but it is still worth checking the jars from time to time for safety.

The finished product can be served with pancakes, pancakes, cheesecakes, spread on a sandwich or eaten just like that.

Five-minute redcurrant jam

This method of preparing red currants is called differently: “five-minute”, “minute”, “instant”. Of course, its preparation time is far from 5 minutes, but it is done quite quickly and simply. In general, even for the slowest housewife the process will not take more than an hour.

You will need:

• currants – 2 kg;
• sugar – 2 – 2.5 kg;
• water – 2 glasses.

Preparation:

1. Mix sugar with water and put on fire.
2. Boil the syrup and dip the prepared berries into it.
3. Put the future jam on the fire and wait for it to boil.
4. After boiling, there are 2 options: to keep the berries intact, the jam must be gently shaken, but not stirred; To obtain a porridge-like consistency, mix it intensively with a wooden spoon.
5. The boiling and stirring procedure is repeated 2 more times.
6. The finished hot jam is poured into warm sterilized jars, sealed and turned over. Cool the sealed jam under a blanket and put it in a dark place.

This classic recipe can be modified to suit your tastes. Instead of regular sugar, use gelling sugar; it contains pectin, which slightly thickens the finished jam. You can also replace some of the sugar with artificial honey. This will give the jam a unique taste and aroma. A vanilla stick, a little cinnamon, and cardamom will add a touch of oriental flavor to the jam.

Classic redcurrant jam

Redcurrant jam prepared according to the classic recipe is a bright and tasty preparation that does not require special storage conditions. This recipe was appreciated by most housewives. It is also prepared in two ways: with and without seeds. The advantages of the first option are less time spent and a minimum of waste, the second is a uniform, delicate consistency.

Redcurrant jam with seeds

The proportions for the future jam recipe must be selected individually. If the berry is quite sweet, you should not fill its taste with a huge amount of sugar; sometimes for 1 kg of berries, 250 g of granulated sugar is quite enough. But those who prefer it sweeter can increase the amount by 1.5 or 2 times.

Cooking method:

1. Pour the peeled and washed red currants into a basin or bowl and cover with sugar.
2. Leave the berries for a day or overnight so that they release enough juice.
3. Place the container with the future jam on low heat and, stirring constantly, skim off the foam.
4. After boiling, boil for 5-7 minutes.
5. Pour the jam into sterilized jars, roll up and put in a dark place.

If after the first boiling the jam turns out to be too liquid, you can repeat the procedure several times, only before each boiling you need to cool it completely.

You can add various fruits and even nuts to this jam, which not only will not spoil it, but will make the taste bright and unusual.

To prepare classic jam, especially in small quantities, you can use a multifunctional device such as a multicooker.

Seedless jam in a slow cooker

You will need:

• red currants – 0.5 kg;
• water – 100 ml;
• sugar – 0.3 kg;
• gelatin – 5 gr.

Cooking method:

1. Place the currants into the multicooker bowl and fill them with water.
2. Set the Cooking or Cereals program with a time of 10 minutes (during this time all the berries should burst).
3. Grind the finished mixture through a sieve. You don’t have to throw away the peels and seeds, but make a compote from them, as they still contain enough flavor.
4. Place the ground berries back into the bowl and add the amount of sugar mixed with gelatin indicated in the recipe.
5. On the Stew program, cook the jam for no more than 25 minutes.
6. Pour the finished jam into a prepared container or cool and eat immediately.

Using gelatin in the recipe will help achieve the desired jelly consistency, especially if there is not enough pectin in the berries.

You can store jam prepared in this way in any dark and warm place and not worry that it will ferment and swell.

Step-by-step recipes for healthy and tasty redcurrant jam

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

128 kcal.

Option 1. Classic redcurrant jam recipe

Red currant is a tasty and very healthy berry. This is a real storehouse of vitamins B, C and provitamin A. You can simply grind the berries with sugar and store them under a nylon lid in the cold, prepare jam or compote, or make delicious jam.

Ingredients

• 150 ml boiled water;
• 700 ml beet sugar;
• red currants - two kilograms.

Step-by-step recipe for redcurrant jam, classic recipe

We pick red currants from the bunches. We tear off the tails, sort through and remove damaged berries. Transfer the selected currants into a colander and rinse, stirring, under running water.

Place the prepared currants in a saucepan, pour in filtered water and place on the burner, turning on moderate heat. Bring to a boil, simmer for a few minutes, and remove from the stove. Grind the boiled berries in a blender, or grind through a sieve if you want to remove all the seeds.

Return the berry puree to the pan and add sugar. Cook the jam over low heat for about forty minutes until it thickens, stirring regularly. Pour the jam into sterile dry jars, roll up the boiled lids and cool, wrapped in a warm cloth.

To make jam, use ripe and slightly unripe berries. They have the highest content of pectin, which will give the treat a thick, jelly-like consistency. You can make a delicious compote or fruit drink from the juices left after grinding the currants. Freeze large currants and make jam from small ones.

Option 2. Quick redcurrant jam recipe

Redcurrant jam, a quick and simple recipe, will allow you to retain maximum benefits. The delicacy thickens quickly, has a beautiful amber color and a refreshing sourness.

Ingredients

• 100 ml boiled water;
• fine beet sugar - kilogram;
• one and a half kilograms of red currants.

How to quickly make redcurrant jam

Separate the currants from the branches. Place undamaged, ripe berries in a colander. Rinse under running clean water, stirring gently. Dry the berries thoroughly. Place the berries in a bowl in which we will cook the jam.

Add water to the currants. Place on the burner, turn on low heat and heat until the currants release their juice. We rub the berries through a fine sieve, or carefully squeeze them through a thick cloth. Pour the juice into a saucepan and bring to a boil.

Add sugar to boiling currant juice, stir and cook for three minutes. Strain the resulting mixture through a sieve again and pour into sterilized dry containers. Seal with lids after boiling them first. We check the tightness and cool, wrapped in a blanket.

If the jam does not thicken for a long time, add more sugar or pectin. It is better to cook jam in a wide saucepan or basin, where the moisture evaporates much faster. A single serving of berries for jam should not exceed four kilograms.

Option 3. Redcurrant jam recipe with lemon

This is an old recipe that has stood the test of time. The taste of the delicacy is rich and the color is bright. Lemon will add freshness. In addition, it contains a large amount of pectin, which makes the jam dense.

Ingredients

• lemon - half;
• six glasses of white granulated sugar;
• four glasses of ripe currants.

How to cook

Pour boiling water over lemon. Dry it and cut off the thin zest. Chop the pulp into small slices, removing all the seeds. Remove currants from the branches, remove damaged and green berries.

Place the lemon slices and currants in a jam bowl. Add fine sugar, stir and set aside for an hour to allow the berries to release their juice. Place the bowl with the berry mixture on the fire and cook over low heat for five minutes from the moment it boils.

When the mixture begins to thicken, place it in sterilized jars. Roll up the lids after boiling them first. Turn the containers over, check the tightness of the closure and leave to cool for a day under a blanket.

To ensure that the jam lasts for a long time and does not become moldy, prepare it only from freshly picked currants. Be sure to skim off any foam that will form during the cooking process.

Option 4. Redcurrant jam recipe in a slow cooker with orange

The jam will be healthier and more flavorful if prepared with the addition of orange. Cooking in a slow cooker allows you to do your own thing while cooking without worrying that the delicacy will burn.

Ingredients

• beet sugar - kilogram;
• two large oranges;
• kilogram of red currants.

Step by step recipe

Pick the currant berries from the bunches. Sort through, removing spoiled and unripe fruits. Place them in a colander and rinse under the tap, stirring gently. Leave for 20 minutes to allow all the water to drain. Grind the currants through a meat grinder.

Wash and rinse oranges with boiling water. Cut them into slices and grind them using a meat grinder. Combine the currant and orange mixture in a multicooker pan. Add granulated sugar and stir.

Place the pan with the contents into the appliance. Turn on the “quenching” program. Set the time to half an hour. Close the lid and leave to cook. Pour boiling jam into dry, sterilized jars and seal with boiled lids. Turn over and cool under a warm blanket.

To check if the jam is ready, run a wooden spoon through the mixture without touching the bottom. If the treat is ready, the edges will not close immediately. You can use the whole oranges or just the pulp. In any case, remove the seeds so that the jam does not taste bitter.

Option 5. Redcurrant jam recipe with cherries

Sweet and sour currant jam is the perfect addition to baked goods. The delicacy is thick, so it can be spread on a bun or bread and served with tea. Thanks to the cherry, the color of the delicacy will turn out to be ruby. Jam can also be used to layer sponge cakes.

Ingredients

• 100 ml spring water;
• 700 g beet sugar;
• 700 g ripe cherries;
• 700 g red currants.

How to cook

Remove the currant berries from the branches. Break off the ponytails. Sort out the cherries and currants, leaving only whole, ripe berries. Remove the pits from the cherries using a special machine or perform the operation manually using a pin. Wash the berries.

Pour the currants into a saucepan and puree them using an immersion blender. Add cherries and continue blending until smooth at high speed. Add sugar and stir.

Place the pan with the berry mixture on the burner and turn on moderate heat. Cook the jam from the moment it boils for half an hour. If you want the treat to be even thicker, increase the cooking time. Wash the jars thoroughly and sterilize them in the oven. Distribute the jam into prepared glass containers and cover with boiled lids. Check the seals by turning the jars upside down. Cool the treat by wrapping it in an old jacket.

You can experiment by adding certain fruits and berries. For aroma, add lemon or orange zest and vanillin to the jam. If you like your jam to have seeds in it, don't strain it through a sieve.

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.