Black and red currant jam - a recipe for the winter. Redcurrant jelly jam

The ripening period is not long and you need to have time to prepare as many different goodies and benefits from this berry as possible. We recommend recipes for preparing aromatic food for the winter currant jam. This delicacy can be made either hot or cold without cooking, or you can also use a slow cooker to prepare it.

How to make seedless redcurrant jam - a recipe for the winter

Ingredients:

red currant juice – 4 cups;
granulated sugar - 4 cups.

Preparation

To make redcurrant jam without seeds, it is logical to get rid of them. To do this, place the pre-washed red currants in a suitable container and blend them using an immersion blender. You can also use a stationary blender bowl for this purpose, if available. Now we place the chopped berries in portions on a sieve and grind them, separating the seeds along with the skins and obtaining currant juice in pure form. This is what we will use next to make jam. We measure required quantity product and add to it granulated sugar. For a glass of juice, take a glass of sweet crystals.

Place the container with the workpiece on the stove burner over moderate heat and heat, stirring continuously, until it boils. Now reduce the heat to the lowest possible setting and cook the jam until it becomes a non-spreading drop, periodically skimming the foam that forms from the surface.

Once the desired texture is achieved, pass the jam through a strainer and pour it while still hot into sterile, dry jars. We seal the containers hermetically and place them under a blanket until they cool completely.

Making redcurrant jam for the winter without cooking

Ingredients:

red currant – 750 g;
granulated sugar – 1.5 kg.

Preparation

To prepare redcurrant jam for the winter without cooking, rinse the berries with cool water and chop them in any convenient way. in an accessible way. You can use a blender or meat grinder for this purpose. If desired, you can later use the entire mass along with the seeds and skins. But we still recommend not to be lazy and grind it through a sieve to get a clean puree. Now mix the product with granulated sugar and stir the mixture until all the sweet crystals are completely dissolved. This will take a lot of time, but the result is worth it. Once the desired homogeneous result is achieved, place the sweet berry mixture in sterilized dry jars and cover nylon covers and place it on the refrigerator shelf for storage.

Raspberry and redcurrant jam in a slow cooker

Ingredients:

red currant – 750 g;
raspberries – 750 g;
– 2 pinches;
granulated sugar – 1.5 kg.

Preparation

Initially, rinse the raspberries and currants with cool water and place them in the container of the multi-device. Add purified water so that it barely covers the contents and turn on the device in the “Multi-cook” mode with a temperature of 160 degrees for ten minutes. After this, grind the berry mass through a sieve, throw out the hard component, return the puree to the multi-pan and cook in the same mode for another twenty minutes, while reducing the temperature to 140 degrees.

After time, add sugar and citric acid, mix and cook in the same program for another forty minutes. When ready, put the prepared raspberry-currant jam into sterile and dry glass jars, seal them tightly with lids, boil them first and put them under a blanket to cool.

Very fragrant, bright and delicious jam from red currant - great option vitamin preparation for the winter. There are many recipes for making jam from this healthy berries, including raw confiture without cooking and quick jam in a slow cooker. But we want to invite you to try more traditional version one of the most simple ingredients, which result in an incredibly tasty and healthy treat.

Redcurrant jam - step-by-step recipe at home

Thanks to the fact that this currant jam agar is included, 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 cook 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.

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 instructions:

We clean the berries from the branches, place them in the bowl of a food processor and grind them to a thick puree.
Add the required amount of sugar to the resulting mass.
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.
In a deep bowl, mix agar and clean cold water, leave the mixture for 30-40 minutes.
Pour the resulting jelly mass into a saucepan and bring to a boil, stirring constantly with a whisk.
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.
Spilling ready jam with red currants and agar in heated containers, carefully seal. We wrap the inverted container with a blanket. We wait 4-5 hours and send it for storage to the appropriate place.

For lovers of berries, preparations from them and sweets homemade baked goods A real find will be redcurrant confiture.

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 they also distinctive feature is a good ability to gel, thanks to which it produces 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.

Redcurrant confiture is slightly sweet good 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 a large number, 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. You can also prepare confiture without cooking, so the delicacy will retain more useful substances berries.

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 large saucepan from stainless steel.

5. Add sugar to the berries and stir.

6. Cook the confiture over low heat, stirring continuously, until thickened. Consider when choosing the right consistency that as it cools, the currants 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, there should be pieces left that will add confiture special taste.

4. Pour granulated sugar into the currant puree and stir.

5. Place the currant mass on low fire, 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. Ready treat Mix well, place in sterilized jars and seal.

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, put the resulting puree into 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, 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 into the mixture boiled water, stirring, 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 a consistency 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. Follow up berry puree to a boil, immediately place 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 at any time. 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 and cut them 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 the 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 jellyfix. 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. Hold necessary equipment at 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 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.

Imagine a berry that can be used in folk medicine, in cosmetology, in cooking. Everyone who gardens knows it, especially housewives who love to pamper their family with something tasty in the winter.

It is incredibly beautiful, juicy, healthy and very tasty. Important place This berry is a popular choice in the diet for those who want to be healthy. What is this? Red currant!

We will draw your attention to delicious, healthy recipes redcurrant jam, which we can prepare at home.

Many housewives think that it is difficult to prepare it because it will take a lot of time. But you will see for yourself how possible and easy everything is. First, let's find out why red currants are so beneficial.

Beneficial properties of red berries

The presence of this berry in our diet will help improve appetite and good intestinal function. Red currant has a choleretic effect and helps treat dermatitis, colitis and eczema.

The plant contains the substance oxycoumarin, which increases blood clotting. Great content Iron in currants helps increase hemoglobin, which has a positive effect on the health of our blood vessels, and potassium normalizes the functioning of the heart muscle.

Currant - excellent remedy for the prevention of osteoporosis, iron deficiency anemia, and heart disease. This wonderful berry helps strengthen the immune system, has a diaphoretic and antipyretic effect.

Except medicinal properties, the plant is successfully used in cosmetology. With many other components, masks are made from the berries for the face, body and hair.

What is the difference between jam and regular jam?

Redcurrant jam is a jelly-like mass. In jam, where we usually want to see fruits and berries whole, in jam, on the contrary, everything should be completely boiled. The juice is boiled with sugar to a jelly state.

When boiled, the delicacy should be thick, and when we spread it on the loaf, it should not spread. You can use redcurrant jam at your discretion: as a filling for pies, someone might want to fill cakes or waffle rolls with it.

What berries can you use to make a delicacy?

There is a misconception that very ripe, crushed berries are used to make jam.

But this is not true, such berries have very low content pectin and it is impossible to prepare a thick and tasty jelly-like dessert from them.

Therefore, it would be correct to use ripe or slightly unripe berries.

We invite you to review interesting recipes making redcurrant jam.

Quick ripe currant jam

Very aromatic and pleasant to the taste quick jam from red currant, maximum nutrients are retained, thickens quickly, has a unique, pleasant-tasting sourness and a very beautiful amber color.

Ingredients:

Step-by-step recipe with photos:

Don't panic if it doesn't work out. Add a little sugar and boil again, we get a thick dessert. There are plant varieties with low pectin content. Stores sell pectin or sugar with pectin. Apply these tips and you will have an excellent delicacy.

Classic recipe for the winter

This recipe, beloved by many, will help without any effort. special effort Make redcurrant jam for the winter at home. This extraordinary dish, as a rule, surprised everyone with its unusual taste.

The recipe is very easy, never be afraid to cook something new and start creating, then cooking will become your favorite pastime.

Ingredients:

Ripe currants - 1 kg;
Sugar - 1.5 kg;
Water - 2 glasses.

Description of jam preparation:

Wash and dry the berries thoroughly;
When the water boils, lower it into the water for 2 minutes, remove it from the container, and grind it with a mortar;
Place the ground berries in a container, gradually add sugar and add water. Stir occasionally, cook everything over low heat until fully cooked;
When the contents are reduced by half and thicken, we see that the jelly is ready;
For the winter we transfer the prepared currant jam to sterile jars, cover with lids and sterilize (1 liter - 15 minutes, 0.5 liter - 10 minutes). This dessert can be stored at home.

Using this simple method, you can make preparations for the winter; such a delicacy will always be loved by your loved ones.

Cooking method in a slow cooker

Ingredients:

Red currants - 1 kg;
Sugar - 500-700 gr.

How to make redcurrant jam for the winter in a slow cooker:

Peel the berries from the branches, wash well, cook for 1-2 minutes, grind well, then place in a multicooker container;
Mix the berries and sugar well and pour into a container;
Set the multicooker to the “Baking” mode, wait until the jam boils, then set the multicooker to the “Stewing” mode, cook for 40 minutes;
After 15 minutes, mix the mixture thoroughly.
Pour the finished delicacy into jars and roll up.

How to make redcurrant jelly for the winter without cooking

Properly prepared jelly for the winter without cooking is a source of various vitamins and flavors. This product is a good support in autumn and winter, because it is prepared without the use of heat treatment.

Ingredients:

Currant juice - 1 liter;
Sugar - 5 glasses.

How to cook:

We take only ripe and clean berries;
Extract the juice from the berries using a juicer or meat grinder, then add sugar;
Mix the sugar with the berries, it is important that the sugar melts completely.

Our jelly-like jam from ripe red currants is ready for the winter! Transfer the prepared jelly into clean, previously prepared sterile jars, preferably small ones, and sterilize in a water bath for twenty minutes.

Uncooked jelly is good for colds. In just a few seconds you can prepare a healthy, vitamin-rich fruit drink from our delicacy.

Note to the hostess

If you want red currant jam for the winter to be beautiful in appearance and have the correct consistency, you need to cook it in a special container. Wide basins or pans are better suited for cooking, where the moisture will evaporate faster.

It is important to note: the smaller the portion, the easier it is to cook and mix. We use no more than four kilograms at a time. It is very important to consider the required amount of sugar.

If you add too much sugar, it will spoil the taste of the berries, so the ratio of sugar to fruit should be less.

To prevent the jelly from burning to the bottom, it must be stirred constantly. Make sure that it boils slightly, for this you need to regulate the heat, it is important to monitor the temperature.

You can check if currant jam is ready like this:

Run a wooden spoon through the mixture, touching the bottom, but the edges should not close immediately;
Fill a spoon with treats, cool and turn upside down. If it drips from the spoon, boil it some more; if it falls off the spoon, it’s ready;
Pour into dessert dish, if the jam does not spread, everything worked out.

Bon appetit!

Dear friends, today my post is about how to prepare red currants for the winter. I have already talked on my website about how to make and cook compote from it, but today we will prepare delicious and thick jam.

Red currants are not as popular as black currants, which is due to their taste qualities. It is more sour, with tart notes. Few people like to feast on it fresh. I also don’t really like eating this berry from the bush, but I like absolutely everything prepared from it for the winter. But how useful it is.

It contains large quantities fructose, various acids, vitamins C and R. B winter time, during influenza epidemics and colds it will not give up its place even to raspberries. Since it has remarkable antifever, diaphoretic, diuretic and anti-inflammatory properties, it perfectly improves immunity.

Red currant is an excellent natural healer, there is no other way to say it. So if this grows on your site wonderful berry be sure to prepare it for future use. And it doesn’t matter what you prepare - wine or jam - it will all be tasty and healthy.

How to make redcurrant jam for the winter without cooking

To make beautiful redcurrant jam, you need to make sure that there are no seeds in it, in any case, I like it better without them. Therefore, I offer you a recipe for seedless redcurrant jam.

We will prepare it in two versions - without cooking, the so-called “cold method” and we will cook it a little. I don’t think it’s necessary to say that jam will be more valuable and healthier without cooking. It is clear that it will retain both ascorbic acid and magical properties will be clearly expressed.

We will start preparing redcurrant jam by washing the berries without removing them from the branches. Place it on a towel in a thin layer and let it dry for at least 12 hours. Thanks to the branches, they will be as if in the air, which will allow the moisture to evaporate faster. In addition, the currants themselves will not spoil.

Through a juicer, but it can become clogged with seeds and peels. The color is not particularly saturated.
Grind through a meat grinder and rub through a sieve or squeeze through cheesecloth. Although there is an opinion that you should never use metal to make jam using a cold method - the juice will not gel, you can only use wooden objects. Of course, there is some truth here, however, many people manage to get excellent jelly using metal devices.
Grind with a blender and then separate the seeds from the juice and pulp, as described above. But there is a small nuance here. The blender may grind some of the seeds, causing the jam to have a somewhat cloudy appearance.
Mash the berries with a wooden masher or your hands and then grind or squeeze through a thin but strong cloth.

Add sugar to the resulting mass at the rate of 1 kg and 250 g per 1 liter of juice. Now it is important to mix everything well until the sugar is completely dissolved. If this process goes badly, the jam can be heated a little, but only a little. It’s important for us to save everything beneficial properties. I did not heat it, but simply kneaded it for 10 minutes, and the sugar completely dissolved.

We close the jam with lids and immediately put it in storage. I read a lot about how to store it. Some prefer to store it in the refrigerator, while others claim that grated berries are good at room temperature. But I still don’t like to take risks, so I store everything that I grind fresh in the refrigerator, and when frost sets in, I put it in the cellar.

How to make redcurrant jam for the winter

We will cook redcurrant jam for five minutes. It cooks quickly, which is what won me over. The recipe is given for 1 kg of berries, so I do not guarantee that if you use several kilograms at the same time, your jam will thicken, so cook each kilogram separately. I had 3.5 kg, I processed it in one hour.

So, let's prepare redcurrant jam. To do this, you need to wash the berries well; we will not remove them from the branches. IN in this case This is a completely unnecessary activity. Pour 1 kg of berries and 1 kg of sugar into a saucepan. We are waiting for the juice to come out a little. In time it is approximately 10 minutes.

Next, put on the fire and bring to a boil. Without turning down the gas, cook and stir constantly. How long does it take to cook redcurrant jam? The name “five-minute” speaks for itself - 5 minutes from the moment of boiling, and no more.

As soon as the time is up, pour the mixture into a sieve and grind it. The peel, seeds and twigs should remain at the bottom, everything else should flow down. The color of such jam will be darker than freshly ground jam because the sugar high temperature It's getting dark.

While the jam is hot, pour it into the prepared ones. I already told you how to sterilize them in one of my posts. There, my blogger friends shared how they do it. Many housewives recommend before rolling up the jars tin lids, let the contents cool first, but I roll it up right away while the jam is hot. Then I wrap it well with some warm blanket until it cools completely. Such preparations can be stored both in the cellar and at room temperature.

The thickness of the jam depends not only on the type of currant, but also on the weather conditions under which the berry ripened. There are varieties with low pectin content, so they gel very poorly. I won’t tell you their names because I couldn’t find such information on the Internet. I’ve also heard that berries from the same bush gelled perfectly one year, making almost marmalade, but the next year it just came out thick syrup. Apparently, the weather also affects the amount of pectin in currants. In addition, you need to take into account that overripe berries also gel poorly.

Ruby redcurrant jam is a warm memory of summer that will warm you up in the cold of winter. Don't miss the moment to stock up on summer colors and fill your home with them cold winter. After all, this is not only wonderful medicine, which can be put into tea, but also an excellent confectionery addition. It is added to creams, soufflés, and cocktails. This jam can add a sophisticated touch to ice cream.

Regular cottage cheese will take on a completely different taste if you add redcurrant jam to it. I'm not even talking about casseroles, dumplings, cheesecakes, pancakes, pancakes and porridges; it will perfectly complement and enhance the taste of these wonderful dishes.

I wish everyone Bon appetit, creative success in the kitchen and many new delicious recipes. Good luck!

I wish everyone happiness, Natalia Murga