Redcurrant jam recipe. Redcurrant confiture – summer mood at any time of the year

You can enjoy fresh red currants at the height of summer. And to enjoy the taste of these berries all year round, you should not only freeze them, but also cook them by boiling them with sugar. Thus, we get wonderful desserts in the form of jam, marmalade, marmalade, jelly. In combination with any cream, such jam can be a filling for cakes, pastries, a layer for pies and sour cream.

Red currant jam can be consumed as an independent dessert; it goes well with ice cream, soufflé, cocktails and yoghurt. This jam can be a delicious addition to confectionery baking, fruit salads, cottage cheese casseroles, pancakes and pancakes. Tasty, healthy and beautiful jam can be easily prepared at home.

Step-by-step recipes for healthy and delicious jam red currant

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

0 gr.

Carbohydrates

128 kcal.

Option 1. Classic redcurrant jam recipe

Red currants are delicious and very healthy berry. This a real treasure trove vitamins B, C and provitamin A. The berries can simply be ground with sugar and stored under nylon cover 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 most high content pectin, which will give the treat a thick, jelly-like consistency. From the pomace left over after grinding the currants, you can prepare delicious compote or fruit drink. Large berries Freeze the currants and make jam from the 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 and has a beautiful amber and 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. Not damaged ripe berries place in a colander. Rinse under running water 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 old recipe, time-tested. The taste of the delicacy is rich and the color is bright. Lemon will add freshness. In addition, it contains a large number of pectin, which will make 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. Pour in granulated sugar, 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 become 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 flavor, add lemon or lemon juice to the jam. orange zest, vanillin. If you like your jam to have seeds in it, don't strain it through a sieve.

Fruits and berries

Description

Ingredients

Steps

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



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



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



After five minutes currant berries It will be necessary to rub them through a fine sieve, thereby obtaining freshly squeezed currant juice from them.



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



Next, you need to add granulated sugar to the resulting mass, after which you need to mix everything thoroughly and move it to the stove. Cook the treat until all the sugar has dissolved. Then hot dessert It is necessary to pour it into sterile jars, after which you need to give it time to harden.



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

Bright fragrant sweet and sour jam made from red currant - a drop of summer that will warm you on cold and gray days.

Versatile and useful home preparation, such jam is a real lifesaver for any occasion or time of year. Jar homemade jam red currant can be a nice little gift or token of attention. A drop of jam will enrich the taste of desserts and baked goods, and will decorate the simplest toast or porridge for breakfast. Follow the example of famous chefs and add a little redcurrant jam when roasting meat or poultry. cream sauce for meatballs - a delicious result is guaranteed.

Take a few minutes to make jam today and save bright taste and aroma fresh berries for a long time!

Before you make redcurrant jam for the winter, prepare the ingredients according to the list.

Wash and dry the currants. Sort and separate the berries from the branches.

Grind the berries in a way convenient for you - in a blender, mortar or by rubbing through a sieve.

Mix berry puree with an equal amount of sugar and stir. If the berries are sour, the amount of sugar can be increased to 1.5 kg per 1 kg of berries. If desired, you can additionally add a little water, usually no more than 100–120 ml per kilogram of berries.

Bring the mixture to a boil over low heat.

Stirring and removing the resulting foam, reduce the jam by 1/2 or 1/3 over low heat. Typically, the process takes 25–40 minutes.

The finished jam will thicken and take on a deep ruby ​​color, and the volume of the mixture will decrease by half. If desired, the finished jam can be further strained through a sieve to remove the seeds.

Pour hot currant jam into sterilized jars and seal tightly with boiled lids.

Turn the jars over and wrap until cool.

Redcurrant jam is ready for the winter. Happy tea drinking!

The jam turns out thick, aromatic and sweet, with a slight sourness. Due to the natural gelling properties of red currants, as the jam cools, it will become thicker, acquiring the consistency of a soft jelly. Jam is undemanding temperature conditions, jars with the workpiece can be stored at room temperature.

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 do not need to cook for a long time and when using it together with very sour berries must be observed correct proportions 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’ve 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, these can be 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 bread homemade baked goods 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 or 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 grams 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 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, itgood also 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, alimentary fiber 1 gr. 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.