Redcurrant - preparations for the winter of healthy sweet berries. Preparations for the winter from black and red currants

Preparations for the winter from red currants are rarely made in the form of jam. The reason is the ability of this berry to gel. Although even under this condition there are recipes for jam. They can be eaten just like that or diluted to get a fruit drink. How to make redcurrant jam? Check out the tips and recipes below.

Red currant preparations

This berry is one of the most common. A variety of desserts are prepared from it, such as jam or jam-jelly, compotes, confiture, jam or jam. This allows you to save the harvested crop until winter, because it will not lie fresh for a long time. Redcurrant is no less beneficial than blackcurrant. Especially a lot of vitamin C in it, which is why it is used for bleeding, fever, as a diuretic and diaphoretic. To make redcurrant jam for the winter, you must first harvest the crop correctly and on time, and then prepare it.

How to choose berries for currant jam for the winter

These berries overripe quickly, which makes them soft. It is necessary to collect them on time and immediately make blanks. The crop must be sorted out, removing the stalks, husks, leaves and other debris. It is better to do this with gauze or a fine sieve. A few branches can be left, but then there is a risk that the jam will not last so long. Processing must be carried out very carefully so as not to touch the soft skin. It is not worth keeping the fruits in water for too long, you need to rinse them and lay them out in one layer on a napkin to let the liquid drain.

Preparing jars for canning

To roll up redcurrant jam for the winter period, you need to lay it out in sterilized glass jars. To do this, they are heated in the microwave or oven. In addition to this option, there is a method of sterilization over steam. Simultaneously with this procedure, you need to do the same with the covers. Only here for sterilization it is necessary to boil water. Then the lids are placed in it for a few seconds. This must be done immediately before the seaming itself.

Redcurrant recipes for the winter

An essential ingredient in any jam is sugar. Its quantity depends on the specific method of preparation. In recipes for blanks with such a berry, sugar may be required a little more, because this berry has sourness. The optimal ratio is 1:1.5. Although for those who like a more sour taste, you can take sugar and berries in a 1: 1 ratio. It is important to observe the cooking time. In traditional recipes for currant jam, it does not last more than 15 minutes. There are also faster ways of cooking, for example, without cooking at all. This and other options are shown below.

How to cook redcurrant jam 5-minute

The easiest among the redcurrant jam recipes for the winter is Five Minute. Here, the delicacy undergoes a very short heat treatment, so a little more sugar is required. The list of required ingredients is as follows:

• sugar - 1.5 kg;
• water - 1 glass;
• berries - 1 kg.

Cooking delicacies is carried out in several stages:

1. Syrup preparation. To do this, bring water to a boil, add sugar and cook until this ingredient is dissolved.
2. Introduction of berries. After the syrup boils, fruits are added, after which the delicacy is boiled for 5 minutes, while stirring constantly.
3. rolling. The finished delicacy is poured into sterilized jars, tightly closed with lids.

Currant jam without cooking

Of all the methods for making currant jam, this one can be considered the simplest, because the stage of heat treatment of berries is excluded here. For this reason, a different amount of granulated sugar will be required so that the finished product can be stored longer. The calorie content is higher than that of ordinary jam. The list of ingredients looks like this:

• granulated sugar - 2 kg;
• currant - 1 kg.

Preparing the delicacy is very simple. For this you need:

1. Sort the harvested crop, wash and dry, then grind with a meat grinder or blender. You can instead grind through a sieve. Squeeze the cake, because the juice remains in it.
2. Pour granulated sugar to the puree, stir the mass with a wooden spoon until the sweet ingredient is completely dissolved.
3. Arrange berry puree in jars, roll up with sterile lids.

This cooking method is also called "cold jam", due to the fact that there is no heat treatment of products. Here you can use the usual crush, rather than a meat grinder or blender. The latter device is not recommended for use, because part of the vitamin C is destroyed because of it. “Cold jam” can not only be rolled into jars, but also stored in the freezer until winter.

Red currant jelly

The next method is original, because the result is not just jam, but jam in the form of jelly. It turns out very tasty due to the fact that pectin is contained in red currant. This substance is responsible for the ability of this berry to gel. For jelly you will need:

• water - 1 glass;
• sugar and the berries themselves - 1 kg each.

You can cook jam-jelly according to the following instructions:

1. Put the berries in an enamel pan, pour water into them.
2. Bring the mass to a boil, cook for about 2 minutes, grind through a sieve.
3. Add granulated sugar to the puree, again put the pan on a slow fire for about half an hour.
4. Distribute a hot delicacy in pre-sterilized jars, roll up and send to a cool place.

This method of making currant jam in the form of jelly can be made even more original. To do this, you just need to add other interesting ingredients, such as apples, nuts, vanillin, honey, or even bananas. As a result of such experiments, you can get an even more fragrant and tasty delicacy that will surely fall in love with both children and adults.

Recipe for currant jam with gooseberries

According to this recipe, you can make assorted jam. An addition here is gooseberries, which are no less useful for the body. For cooking, you will also need dense elastic berries, preferably slightly unripe. They also need to be cleaned of excess debris, stalks and twigs. Then it remains only to rinse and dry the berries. The number of ingredients should be as follows:

• currants and gooseberries - 750 g each;
• water - 625 ml;
• granulated sugar - 1.5 kg.

Instructions on how to cook redcurrant jam for the winter look like this:

1. Place all washed fruits on the bottom of an enameled container, pour in the same water.
2. Place on fire, cook for half an hour, while kneading the berries.
3. After boiling, reduce the intensity of the fire to a minimum, add sugar.
4. Stirring, cook until the sand is completely dissolved.
5. Pour the finished product into sterile jars, roll up, put in a cooler place.

Video: how to make redcurrant jam in a slow cooker

Harvesting red currants for the winter- this is a great opportunity to treat yourself to vitamins in the winter cold. You can cook jam, jam, marmalade, fruit drink, compote, wine, jelly and many other various dishes. Let's look at all these recipes in more detail.

Red currant recipes

Red currant jelly blanks.

Sugar, currant juice - one glass each

How to cook:

Grind the berries, squeeze the juice out of them, mix it with sugar. To make the syrup faster, warm it up a little on the stove. Pour the finished mass into jars, cover with parchment or plastic lids, store in a cool place.

Morse is ready.

Sort the currant, let it dry, put it in a colander, put it in a pot of boiled water to cover the berries with water. Warm up the fruits for two minutes, mash, wipe through a colander with a spoon or a wooden pestle, add berry broth, boil, roll into a glass container.

Red currant preparations

You will need:

Sugar - 550 g
- redcurrant - 1 kg

How to cook:

Steam the fruits under the lid, adding a small amount of water until softened, grind through a sieve, mix with sugar, boil until the marmalade weighs 1 kilogram. Cut the frozen mass into pieces, sprinkle with sugar, pack in a box, put each layer with parchment paper.

Required products:

Yeast - 120 g
- raisins - 120 g
- sugar - 520 g
- red currant - 2 kilograms
- boiled water - 5 liters

Cooking:

Wipe the washed currant through a sieve, boil the juice, add cooled boiled water with granulated sugar, stir with dissolved yeast, leave warm for one night. The next day, pour the resulting mixture into bottles, put a few raisins in them. Cork the bottles with evaporated corks, place in a cool place in a horizontal position.

Delicious red currants

Ingredients:

Carnation
- cinnamon
- sugar - ½ kg
- water - 1 liter

Cooking:

Rinse currants together with twigs, place in jars. Boil the filling from water, sugar, cloves and cinnamon, cool, pour over the fruits, cork with lids, store in a cold place.

Currant ketchup.

Ingredients:

Currant berries - 2 kg
- wine vinegar - 255 ml
- sugar - 1 kilogram
- pepper - a teaspoon
- ground cloves - 2 teaspoons
- cinnamon - a tablespoon

Cooking:

Free the berries from the stems, place in an enamel bowl, grind, add the remaining ingredients, cook with constant stirring, remove the foam to get a thick broth. Pour the ketchup into a glass container, seal well. For concentration, you can also use plain vinegar.

You will need:

Sugar - 520 g
- red currant - 1 kilogram

How to cook:

Rinse the fruits, dry, mash with a pestle, squeeze the juice. Pour sugar in small portions with continuous stirring. Once the sugar has dissolved, place the jelly in jars and store in a cool place.

Option number 2.

Required products:

Water - one glass
- currant - 1 kilogram
- sugar - 1.5 kilograms

How to cook:

Sort the fruits, wash, put in a saucepan, pour in water, heat, stir until the water spreads. Cool the berries, crush, squeeze the juice. Pour sugar, boil, cook for 5 minutes, pour into prepared jars. Once the jelly has cooled, close the container of parchments, store in a cool room.

Red currant preparations: juice

Required products:

Sugar - 255 g
- currant - 1 kilogram

Cooking:

Put the prepared fruits in clean containers, sprinkle with sugar, seal tightly, sterilize for five minutes.

natural option.

Prepare the berries, put them in washed jars, fill with boiled water, the temperature of which is 80 degrees, pasteurize the container with a capacity of 0.5 liters for 20 minutes, and with a capacity of 1 liter - at a temperature of 90 degrees.

Homemade red currants.

Compote.

Ingredients:

Sugar - 520 g
- water - one liter

How to cook:

Peel the berries from the stalks, rinse, put in prepared jars, pour with chilled syrup, sterilize for three minutes.

It turns out very tasty and

Ingredients:

piece of cinnamon
- carnation
- allspice
- redcurrant

For marinade:

Sugar - 750 g
- water - 1 liter
- vinegar - 120 g

Cooking:

Put the berries in clean containers, add spices, pour hot marinade, sterilize the jars for 3 minutes.

Currant jam without cooking.

Ingredients:

Sugar - 2 kg
- currant - 1 kg

Cooking:

Sort the currants, wash, dry, twist in a meat grinder until mashed, add sugar, stir it all with a wooden spoon. Transfer the berry puree to sterile jars, close with sterilized polyethylene lids, store in the refrigerator. Similarly, it is also done redcurrant preparation without sugar.

Jellied jam.

Ingredients:

Water - one glass
- berries, sugar - 1 kilogram each

How to cook:

Prepare the fruits, pour them into an enamel bowl, pour in some water, turn on the fire, bring to a boil, cook for a couple of minutes, grind through a sieve. Pour sugar into the puree, boil for half an hour over moderate heat after boiling. Pour hot into a sterile container, seal.

You will need:

Walnuts - 1.5 kg
- honey - 1 kilogram
- sugar, apples, black and red currants - 500 g each

Cooking:

Pour water into the prepared berries, put on the stove. As soon as they soften, wipe it through a sieve. Boil syrup from sugar and honey, dip nuts and apple slices into it, boil, add berry puree, boil for an hour over moderate heat, pack, roll up.

Currant-banana puree.

Required products:

Sugar - 620 g
- bananas - 5 pieces
- currant juice - 1 liter

Pour berry juice into an enameled container, add sugar. Soften the bananas to a puree state, bring to a boil, reduce the heat, leave for 40 minutes. In finished form, pack in jars, roll up.

Required products:

Berry puree - 1.5 kilograms
- pitted cherries - 520 g
- granulated sugar - 1 kg

Cooking:

Dip the berries in boiling water, boil for a couple of minutes, wipe through a sieve. You should have 1.5 kg of puree. Pour sugar into it, put on medium heat, cook until thickened. Put the cherries, boil the jam until the berries are ready with occasional stirring, put in sterile jars, cork.

Try such an original blank as.

Variant of jam with red watermelon.

Ingredients:

Pulp of red currant and watermelon - 1 kilogram each
- sugar - 1.5 kg

Cooking:

Grind the berries with granulated sugar, put pieces of watermelon pulp, put on fire, boil, boil for half an hour, rub through a sieve, pack in a dry, sterilized container.

In equal quantities, take currant fruits and sugar. Rinse the berries, wash, dry, crush with a wooden pusher, rub through a sieve, add granulated sugar, stir, boil until thickened over medium heat. Put the thickened jam in a container, sterilized in advance, roll up.

Variant of jam with oranges.

Separate the fruits from the branches, sort, wash well, discard in a colander, let the liquid drain. Rinse oranges, cut into small pieces together with the peel, pass through a meat grinder. Grind currants with a meat grinder until mashed. Transfer all this to a basin or saucepan along with oranges, pour in the sweet mixture, leave for half an hour. After the specified time, boil for another 5 minutes, stir. Jam can not be boiled, but packaged raw.

It turns out very tasty.

Red and white currant blanks.

We're making juice.

You can make juice with or without sugar. However, the option made only from berries turns out to be quite sour. But, if you suffer from diabetes, then it is best to use this cooking option. Such juice can also be used to acidify various dishes, instead of vinegar for canning, for making homemade drinks. Another preparation method is as follows: pour 100 ml of boiling 45% syrup into hot sterile bottles, add natural hot juice (90 degrees) to the upper neck, seal tightly with caps. Juice must be preserved by pasteurization or hot filling. In the first case, the workpiece is bottled, heated to 90 degrees, pasteurized for 8-10 minutes (container with a capacity of ½ liter). In the second case, the juice is heated in an enamel bowl to the same temperature, and then it is bottled. At the end of the bottle you need to cork.

We hope that from the whole variety of blanks offered, you have chosen the one that suits your taste preferences. However, you should not stop your choice on only one of them. Your family and friends will surely appreciate their special taste.

In our country, there is another culture that grows in almost every garden plot, and which is honored by both old and young - this is red currant. We will tell you about what redcurrant preparations are in the article: the best recipes for jams, jellies and frosts, with and without sugar, with and without cooking, have been collected for you.

Red currant - the queen of taste

The scarlet berry, like its closest relatives (chokeberry and white currant), is considered a wonderful ingredient for preparing a huge amount of all sorts of goodies:

• amazing jams with healing properties;
• ruby jelly with a unique aroma;
• saturated compotes;
• fragrant jams;
• flavored juices.

Red currant contains almost as much vitamin C as lemon

Red currant tastes somewhat different from traditional black currant: it has a pleasant sourness, so gardeners mostly grow this unpretentious crop for canning purposes. In addition, the berry, due to its composition, gels well during the harvesting process, so you can easily get thick jams and marmalade from it without resorting to special gelling additives.

Gourmets take note! The sour scarlet berry is often added to custards for cakes and other pastries, adding a fresh taste. From it you can cook unusual fruit soups, puddings and other desserts.

Redcurrant - a powerful vitamin cocktail

The fruits of this scarlet berry, whether fresh currant or canned, have an incredible healing effect that is not inferior to raspberries. Only a baby has not heard of this. The content of organic acids, fructose, vitamins A, P and C in this berry exceeds their amount in chokeberry culture, and a wide range of B vitamins has a truly healing effect on the body - the culture is often used as an effective diuretic, diaphoretic, anti-febrile and hemostatic agent, protects from strokes.

From red currants, you can cook not only jams, but also juices, fruit drinks and compotes

Regular consumption is also recommended for those suffering from diabetes and gout, because the berry normalizes metabolic processes and activates all the body's defenses. Summarizing the above, we can conclude: fresh fruits, like canned red currants, are an amazing natural healer that relieves the symptoms of flu and colds, improves general condition and increases immunity (for this purpose, the use of currants is especially recommended by doctors in the off-season).

If redcurrant grows in your garden plot, but you have never harvested it for the winter, then we highly recommend trying it! You definitely won’t have to regret this, because redcurrant preparations for the winter do not take much time and do not require special forces from you, and there are a great many interesting recipes with and without boiling.

Attention! The main feature of the preparation of currant jams and preserves is that preservation is not complete without rubbing through a sieve. This will allow those who do not really like to find them in the finished product to no longer think about the skin and bones.

If you prefer maximum benefits with a minimum of effort, we recommend trying the cold-preserved currant jam recipe without resorting to heat treatment.

"Cold" jam

The cooking recipe provides for the use of fresh fruits and sugar (ratio 1:2). To begin with, the berries are sorted out, carefully washed, dried and crushed using a meat grinder (it can be a blender). If you have a wooden spoon or spatula on your household, great! It will come in handy for mixing grated berries with sugar. The berry mass must be stirred until the sugar is completely dissolved. The finished puree is transferred to clean jars and sealed with lids. It is better to store such a product only in the refrigerator.

Cold jam has a lot of poles: from ease of preparation to preservation of vitamins

Ruby jelly jam

To prepare a delicious dessert, you will need freshly picked berries, sugar (1: 1 ratio), water (200 ml). Sorted and washed currants are placed in a container, filled with liquid, brought to a boil and boiled for 2-3 minutes. Then the mass is rubbed through a sieve. Sugar is poured into the currant puree and boiled for 20-30 minutes, after which the mass is poured into sterilized jars and hermetically sealed.

Red currant jam is a dessert that boosts the immunity of the whole family during the cold season

Of course, there are many recipes for jams from fresh currant berries with the addition of sugar, honey, apples, vanillin, walnuts - each of these components can make the currant delicacy more interesting, and its taste more vivid and unexpected.

Amazing walnut-honey currant jam

To prepare the treat, you will need the following ingredients:

• red currant fruits;
• apples;
• sugar (0.5 kg);
• natural honey (1 kg);
• walnut (300 g).

The berries of the red currant are sorted, washed, placed in a bowl, filled with water, and then slightly boiled. The softened fruits are ground through a sieve or crushed with a blender. The resulting mass is set aside for a while, and syrup is prepared from granulated sugar and natural honey. Then it is boiled, apple slices, crushed nuts are added. All this mass is brought to a boil, currant puree, which we have already prepared, is poured into it, and continues to boil for about 1 hour.

You can add any nut whose taste you like to currant and nut jam

Attention! Remember the need for constant stirring, make sure that the jam does not burn! Engage in conservation with love and warmth!

The finished treat (otherwise it cannot be called) is laid out in jars and hermetically sealed.

As you have noticed, there is nothing supernatural in the cooking technology and recipe, but what an unusual taste culinary perfection will have! You can't even imagine! It is not a shame to serve such a dessert for a festive tea party with pastries and ice cream!

Purple Currant Jam

For harvesting, stock up on freshly picked berries (2 kg), cherries (1 kg) and sugar (1 kg).

Puree is made from currant fruits, sugar is added, the resulting mass is boiled until thickened. The remaining fruits are washed, sorted, pitted and transferred to the berry mixture. The mass is boiled again until cooked. When cooking, the jam must be stirred, and at the end put into jars and cork.

Do not be too lazy to rub the jam through a sieve - the dish will be unusually tender

No less unusual taste is obtained from watermelon-currant jam.

Watermelon-currant jam

To prepare such an unusual jam, you will have to stock up on watermelon pulp (1 kg), fresh currant berries (1 kg) and sugar (1.5 kg).

Sorted and washed berries are ground with sugar, crushed watermelon pulp is added. The mass is placed on the stove and boiled. You are provided with an aroma in the kitchen, it remains to show your willpower and cook the jam until cooked - and this is about 30 minutes. The boiled mixture is rubbed through a sieve and packaged in sterilized jars. It is recommended to store the currant miracle in the refrigerator.

Currant juice

To make the juice rich and fragrant, you will need freshly picked berries (3 kg), sugar (0.5 kg) and water (1.5 l). Currant fruits are moved, washed, filled with water and boiled for about 10 minutes. Then we take gauze and filter. It's time to add all the sugar and bring the strained juice to a boil.

Currant juice will be loved by all members of your family

You don’t need to boil for a long time: 2-3 minutes is enough, after which the hot juice is poured into three-liter bottles and sealed with lids. You can store such a drink for a long time, but whether it will work out or be drunk by the household in the fall is another question!

Freezing red currants

You can freeze a berry for the winter using two methods:

Method number 1 (without sugar). Fresh berries are sorted, washed and dried. The berries are laid out in a single layer on a baking sheet and placed in the freezer. Then they are transferred to bags and returned to the refrigerator again, but for long-term storage.

You can use frozen currants in winter for any dishes, as you would with fresh berries.

Method number 2 (with sugar). Sorted currants sprinkled with sugar are crushed with a blender, packed in containers and sent to the freezer.

Of course, all these goodies can be bought in the store. But why, if you can cook many unusual recipes for the winter at home with love and care for your loved ones? Culinary inspiration for you!

How to make redcurrant jam: video

Red currant blanks for the winter: photo

This is the berry that grows in almost every garden in our country. What can you not boil from this sour, pleasant berry. From red currants, as well as from cherries or cherries, jam, jelly, jam, jam, compotes and all that come out. With all this, you can then stuff pies, dumplings, bake pies.

We underestimate the redcurrant, preferring blackcurrant more. Meanwhile, it is no less useful, and preparations for the winter from it are just as tasty, even original, since red currants have their own flavors and qualities, especially gelling. Let the berry be a little sourer than its black sister, in winter it is simply irreplaceable. Tea with fragrant jam, a piece of fresh loaf with jam, a glass of pleasant compote, a plate of diet fruit soup- what could be better in winter, when these delicious and, by the way, healthy twists only remind us of summer.

Yes, and it would not hurt to talk about its benefits. After all, there are a lot of useful things in red currant. Therefore, it is popular for fevers, for bleeding, it is used as a diaphoretic and diuretic, for diabetes and gout.. It is highly valued for its quality to boost immunity.

Freezing red currant - how to freeze berries correctly?

If you do the right thing with this beautiful berry, then you can prepare it not only in canned form. The first option is freezing. To preserve currants in this way, you do not need to do so much. The first is to sort out so that rotten or green specimens do not come across. Do you remove twigs and leaves? It's up to you. I do not clean, because in winter it is a pleasure to see a cluster of currants. Yes, and brew it all with boiling water - how to return to the summer. We wash the berries. Be sure to dry it, and only then put it in a bag or, if the refrigerator is spacious, in a container.

Currant ready to freeze

How to candied red currants - a recipe for candied berries

No less enjoyable treat. Open the jar and the scent is all over the house! A very fragrant berry. In this case, the currant must be removed from the branches before being washed under running water. Because it will be a ready-made product that you can eat with a spoon, put in tea. After rinsing under running water and removing all unnecessary, we will fill the currants in proportion - 1 kilogram of berries per one and a half kilograms of sugar. We do everything gradually: a layer of berries - a layer of sugar, a layer of berries - a layer of sugar, and so on - until we use everything. Usually I prepare sterilized jars and lids in advance so that they are dry and cool, so I put berries in them, quite lightly tamping with a spoon. We store in the refrigerator.

candied currant

Compote and fruit drink from red currant - we make sweet drinks right!

By the way, currants can also be dried, but this is troublesome, because I never do this. But to close the compote with her participation - yes, I practice. Why my berries, I tear them off the branches, wash them again and put them in sterilized jars at the rate of berries for a third of the jar, the rest is syrup. But, as with cherries and cherries, there are several ways to twist. I will tell you about a few that I have already practiced myself. You can pour syrup (sugar - according to preferences, if you like sweet compote, then put one and a half times more per liter of water if you put it when preparing regular compote), and immediately close it, but you need to store such compote in the cold.

Pour boiling water into a jar

This tart taste and aroma will be even brighter if you pour syrup twice, let the berries stand for the first time, and twist everything the second time. You can sterilize compote, which will have a minimum of sugar. You can boil water with sugar, dip currants into it, putting it in a colander. Then hold for five minutes in boiling water, leave under the lid for the same amount of time. After we crush the berries, strain from the pulp and close. It will be incredibly delicious! By the way, from a currant, say, from a frozen or candied one, a chic fruit drink is also obtained. The color is simply incomparable, and the taste is even more incredible!

Morse ready

Red currant jelly

Yes, yes, currant berries have a marvelous quality - to gel. Therefore, taking advantage of the moment, we will prepare redcurrant jelly for the winter. But it will be difficult to resist and not eat all this, beware! So, we clean the berries from twigs and leaves, rinse well under water. Sprinkle with sugar and mix thoroughly. Then it is desirable for us to press the currants with a spoon in a sieve or in any other device convenient for you. So she will let the juice go faster.

While the mass is standing, and we have 10-15 minutes, we will prepare jars and lids, they must be sterilized and dry. See that the juice has gone and the sugar is melting? We mix everything and send it to the gas. But cook over high heat and only 5 minutes, actively mixing sugar with berries. As soon as the foam appears, it must be removed. In a word, after 5 minutes we will remove everything from the heat and, when it cools slightly, rub it through a sieve. Bring the squeezed to a boil, pour into jars and twist. By the way, a great jelly is obtained if you do not boil it - sprinkle the berry with sugar, let it release the juice, squeeze it out as much as possible. Keep refrigerated. The yummy is incredible! By the way, if you cook for diabetics, you can add fructose.

Red currant jelly

Redcurrant jam - we cook a delicacy for the winter wisely!

Currant jam recipes are also enough. There is also a quick one, when everything is ground with sugar (2 kg per 1 kg of berries), laid out in dry sterilized jars and stored in the cold. It is possible, after washing the sorted berries and drying them, grind them in a blender or through a sieve. But first, pour sugar into the mass, mix until it dissolves completely and the juice comes out.

Redcurrant let juice

After that, in hot form, we decompose into sterile jars and close with plastic lids. We store in the refrigerator. And now - to the traditional recipe, with cooking. It will take a kilogram of sugar per kilogram of berries and a glass of water. This will be a gelled jam. Put the clean berries in an enamel bowl, pour in water and boil for two minutes. Wipe, add sugar and cook for half an hour. This jam must be hot rolled up with lids.

Jelly currant jam

There is an easier recipe. Mix a kilogram of currants with two kilograms of sugar. The berry itself will not give juice, therefore we remember it with sugar and send it to the fire. As soon as it boils, cook for 10 minutes, constantly stirring the jam. Then you need to pour the jam into jars. Since there is a lot of sugar, you can store the jam under a plastic lid, but in a cold place, you can tighten the lids as usual. Jam, when infused, will be incredibly tasty. This is an excellent preparation for pies, pies and so on. Instead of sugar, you can add honey to currant jam, and cook almost the same way as with sugar. You can add various fruits and berries that have already ripened, and even a banana, nuts, to currants, preparing jams, marmalade, jam and similar dishes. In winter, you will be glad that you were not too lazy to pick a berry and make not so much of everything!

Fragrant delicacy and medicine in one bottle. Somewhere this can be said about red currants. After all, no matter what you cook from it, there will be benefit and pleasure. At least for tea, serve it in a bowl, and drink it with a bite when you have a cold or in the winter cold. At least spread it on a fresh bun. At least add it to dessert or compote.

Yes, the most useful thing is to freeze or grind currants with sugar, making the so-called raw jam, i.e. without cooking. But not everyone has that much space in the fridge. That's why I offer this recipe.

Fast. Relatively simple. If desired, red currants for the winter can simply be ground with sugar and boiled a little. In any case, the preparation turns out to be healthy and tasty.

Time for preparing: 50 minutes

Complexity: medium

Ingredients:

red currant - 500 g

sugar - 600 g

Cooking

I bought the berries this time from my hands. Currant was - one to one.

But I had to deal with these cheerful green cuttings and leaves. First, I washed everything first in several waters.

And then she freed the berries from all that was superfluous. At this stage, one could add sugar and grind or crush the berry, wait for the juice to flow, or add water. But this time I had a different idea. I got by without water. I ground the berries in parts in a blender.
I ground each serving for 1.5-2 minutes, until a completely homogeneous mass was obtained.

And then I put everything together and put sugar. First 500.
Then I mixed it well and sent it to the stove. After boiling, the fire was reduced and did not leave the stove, because the jam must be stirred endlessly.

In parallel, she took up the sterilization of jars and lids.

So, while cooking currants, I realized that there was not enough sugar. I added another 100 g, brought it to a boil and ... I repeat that I did not leave the stove for all these 15 minutes. It took 7 minutes to boil and the rest to cook. I constantly stirred this mass so as not to burn, and removed the foam.

I was struck this time by the currant. I knew about her gelling qualities, but this time she outdid herself. It turned out straight pure water jelly. But I did not burden myself with such labors (grind through a sieve). And after 15 minutes she poured this fragrant boiling mass into prepared jars. Closed tightly with lids. In this form, having cooled down, red currants will also stand in the apartment for the winter (preferably in a dry place and, if possible, cooler).

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