Blackcurrant with orange. Preparing blackcurrant jam for the winter
Calories: Not specified
Cooking time: Not indicated
In a particularly fruitful year for currants, it's time to try new jam recipes with any additives: different berries, fruits, spices. Currant goes well with both raspberries, gooseberries, strawberries, which are familiar to us, and with overseas fruits - oranges, kiwi, banana. Blackcurrant jam with orange for the winter turns out to be very fragrant and thick like jelly. To cook it, you will need the pulp and juice of an orange, and the zest is optional. She, of course, will make the jam even more fragrant, but here you need to focus on your taste - not everyone likes the peculiar tart taste of zest. If you don't mind, add the grated orange zest as soon as the jam begins to boil, so that it has time to soften and release all its flavor. And don't forget to cook in the winter
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Ingredients:
- orange - 1 pc. (small);
- blackcurrant - 1 glass;
- water - 50 ml;
- sugar - 150-200 gr;
orange peel- 0.5 st. l. (optional).
Recipe with photo step by step:
We cut off the berries from the branches, throw out the fallen leaves, garbage. Rinse several times in cold water.
Remove the peel from the orange. If zest will be added, rub first right amount zest through the very fine grater. We cut the pulp into small segments, select the bones.
We shift the currants and orange into a blender. Grind into thick puree with pieces of pulp. You can use a meat grinder or food processor instead of a blender.
Thick fruity berry puree pour into a bowl or saucepan.
Pour in cold water. If you cook a large portion, add water at the rate of 200 ml. per kilogram of berries.
We put the dishes on a low fire. Let's boil. We add sugar to the hot puree, the amount depends on the acid of the currant, so you can increase if necessary.
Cook for five minutes, stirring and collecting foam. Turn off, let it brew, cool to room temperature. The second time, we also cook for five minutes from the moment of boiling. Since the jam is quite thick, do not forget to stir during cooking, otherwise it will quickly stick to the bottom.
Fill with boiling fragrant jam jars, screw on the lids. To prevent the glass from bursting, the jars must be hot, sterilize shortly before filling.
Cooling down, the jam becomes very thick, almost like jelly with pieces of pulp. You can store it at room temperature, it is not necessary to endure in the cold. Good luck with your preparations!
See also other equally interesting
We wash the blackcurrant berries, remove all the leaves and twigs that may accidentally come across. Let the berries lie down for a few minutes in a sieve so that all the water comes off. Even if you have to sort through the berries, then this is easy and simple: we tear off the branches of the berries, throw away the leaves. Blackcurrant berries are often large and easy to peel. Everyone can be involved in such a process, the kids are doing it with special zeal.
Let's rinse the orange hot water but be careful not to burn yourself. You can put an orange in a bowl, pour boiling water for a couple of seconds and immediately take it out with the help of spoons. Washed orange cut in small pieces: pulp with peel. We cut medium-sized so that it is easier to chop.
We shift the berries and fruits into the blender bowl. For convenience, we take a blender with a closed bowl and body so that the spray does not fly around, since such a device is very powerful.
We turn on the blender at high speed and beat the currants with oranges until a thick mass is formed. It is not necessary to puree, it is enough to make a few pulsating revolutions so that the ingredients turn into a porridge-like mass with pieces of fruit. If there is no blender, it is easy to replace it with a conventional manual meat grinder, which is in every home.
Pour the finished fruits into a saucepan, where we will cook jam. Pour in the sugar and stir until the grains are evenly distributed.
Cook the jam for 30 minutes over low heat, stir several times so that the sugar does not burn on the bottom.
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We fill the steamed and cooled jars with jam, there is already an incredible aroma, it is so attractive.
We twist the jars with lids, put them under a blanket and let them cool completely. We put the jars with the lids down to cool, just check for leaks.
In winter, this jam will be an occasion for you to have a delicious homemade tea party, serving this fragrant dessert. Bon Appetite!
IN Lately cook in some countries homemade jam has become a kind of fashion. Jam, of course, can not be called special useful product due to the presence of sugar and due to the fact that a significant part of the nutrients contained in fruits and berries is destroyed in the process heat treatment. However, it should be noted that jam is still one of the most popular traditional methods preserves, jam for tea, definitely healthier than sugar, and, in the end, sometimes you simply want to treat yourself to something special.
Since there is currently no problem to find on sale various fruits from exotic warm countries, there is a tendency to combine in jams local fruits with imported ones. Well, quite an interesting solution, a sort of sophistication to surprise guests and family, a vivid manifestation of culinary creativity. New is always interesting. In addition, jams unexpected flavors may be needed for the preparation of confectionery.
Blackcurrant jam with orange
- black currant - 1 kg;
- oranges - 2 pcs.;
- granulated sugar - 1.5 kg.
First, carefully sort out the berries, remove the leaves that accidentally fell, place in a sieve and rinse cold water, after which we lay it out freely on a napkin. Wash the oranges thoroughly and scald with boiling water, then cut into slices without removing the peel. We choose the bones.
Now we pass the currants and orange slices through a meat grinder. Add sugar and mix thoroughly.
Then you can act in one of the ways, “cold” or “hot”, the first, of course, is preferable, since the maximum of useful substances is preserved, including vitamin C, which is so necessary for the human body.
Cold way. We put the prepared currant-orange mass in sterilized jars, put plastic lids on the jars and store in the refrigerator.
The "hot" method is suitable for those who have a small refrigerator. We heat the prepared mass almost to a boil or keep it in a water bath for 20 minutes. Then we put on or twist the covers. You can simply put the cold mass in jars and sterilize in a basin of water.
To avoid the possible appearance of mold on the surface, we cut out a circle from paper a little larger than the neck of the jar, moisten it with vodka and place it tightly on the surface of the currant jam (then we put on or twist the lid).
Acting in much the same way, you can cook redcurrant jam with raspberries and oranges. The calculation of the ingredients is almost the same as in the first recipe (see above), just take 0.5 kg of currants and raspberries. It is better not to pass raspberries through a meat grinder, but to rub through a sieve.
"Cold" redcurrant jam with oranges and bananas
- red currant - 1 kg;
- granulated sugar - 1-1.5 kg;
- orange - 1 pc.;
- lemon - 1 pc.;
- bananas.
We need jars with a capacity of no more than 750 ml, and better - 0.5 liters each. First, pour over the sorted currants with sugar, mix and let stand. When the currant starts up the juice, add orange juice to the container and mix again. At the bottom of each jar (of course, steam-sterilized), we put slices of peeled banana, sprinkle them with lemon juice and put a mixture of currants with sugar and orange juice on top. Pour sugar on top under the neck of the jar. The sugar needs to form a crust. We put plastic lids on the jars and place them in the refrigerator. If after a week the sugar crust has dissolved, add more sugar.
It is not thought that anyone will prepare such a jam in large quantities, (and for 2-4 cans, most likely, there is a place in the refrigerator), but, thanks to the "cold" method, we will save all the vitamins and others useful material in original fruits and berries. Plus, the banana pieces will keep their shape.
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Cloudberry in its appearance resembles raspberries, but has a special taste and smell. The fruits have orange red color. And today we will tell you how to cook from this healthy berry delicious jam. Read the recipe and get to work!
Raspberries - delicious berry, rich in vitamin C. Compotes, jam, jam, marshmallow are prepared from it. And today we will tell you a few healthy recipes grated raspberries with sugar. Read our tips and create a wonderful treat for the whole family.
Blueberry - useful berry, its use has a beneficial effect on vision and gastrointestinal tract. Jam, jam, compotes are prepared from it, added to pastries. We will tell you in detail how to prepare it with sugar. We read and take notes.
Jam is a thick puree-like mass, which is obtained by boiling berry or fruit puree with the addition of sugar and spices (cloves, cinnamon). And today we will tell you how to make delicious jam from plums for the winter.
Blackcurrant with orange: a step by step recipe
1. At the first stage, the berries should be sorted and washed, the orange should be peeled and cut into slices.
2. We sterilize liter jars, boil the lids. In parallel, we prepare syrup in a saucepan: for 1 liter of water we take about 1 cup of granulated sugar (maybe a little less) and bring to a boil.
3. We fill each sterilized jar with 1/3 blackcurrant berries and slices of orange (half of citrus is enough for a liter jar).
4. Pour the contents of each jar with ready-made syrup, cover with a lid and let stand for 10 minutes.
5. Drain the syrup from the cans back into the pan and bring to a boil again.
6. Pour the syrup into jars again and roll up.
Why boil the syrup twice? This reduces the likelihood that the bank will “take off”.
How to calculate the total amount of ingredients? Take, for example, 6 liter cans. Then the berries will need 2 liters (for 1/3 of each jar). In this case, for the syrup you need: 4 liters of water and 4 cups of sugar (maybe a little less). Oranges will need 3 things.
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Close currant jam with orange according to different recipes
You can make a sweet and sour dessert with your own hands and do not need 
go to the store looking for something special. Thus, currant jam with orange can become special. Orange is often used in the preparation of sweet treats. For greater saturation and flavor, banana, raspberry or lemon are added to the jam.
The usefulness of the main ingredients: currant and orange
Currants are rich in vitamins B, C, E, P, K, as well as carbohydrates, fiber and pectin substances. Thanks to the use of these berries, it strengthens the immune system, gastritis, atherosclerosis, staphylococcus, diphtheria are treated. Tanning elements and essential oils in currants have an anti-inflammatory effect. Orange, on the other hand, provides a soothing, antimicrobial, antiscorbutic effect. Useful substances in it strengthen the immune system, nervous system, establish cardiovascular system, endocrine and digestive. Frequent use This citrus stimulates appetite, raises strength, relieves fatigue, relieves beriberi. Even orange peel permeated useful trace elements. If you combine these two beneficial fruit, then it will work vitamin cocktail, saturated with all the necessary elements for normal human performance. From currants and oranges you can make compote, jam, juice, jam.
Currant jam with orange
To prepare Blackcurrant with Orange jam, you can be guided in two ways: hot or cold. The last method involves short-term storage in the refrigerator under nylon cover. The hot cooking option is calculated for provisions for the winter and is provided below.
To prevent mold from appearing on the surface of the jam during storage, you need to cut a circle with a diameter of 90 mm, soak it with vodka and put it on top of the jam before rolling the lid.
Currant jam with banana and orange
For sweet and delicate taste banana can be added to the jam. In this case, redcurrant will be used. Ready jam from currant with banana and orange is designed for storage in a cold place under a nylon lid.
If it is necessary to preserve jam for the winter, then the jars with it should be sterilized for 15-20 minutes before twisting. Then tightly cork with tin lids. You just need to know that with this method, the bananas will lose their shape and turn into a puree.
Currant jam with raspberry and orange
Currant is so versatile in taste that it can be combined with many other fruits and berries. Assorted sweet dishes are quite unusual and tasty. You can cook jam: currant, raspberry, orange. Raspberries will add some sweetness to the dessert. In addition to its wonderful taste, it is very useful. Its use helps to improve the functioning of the intestines, prevents the formation of blood clots, and normalizes blood clotting.
White currant jam with orange
White currants are more resistant to cold and fungal infections than black currants. Otherwise, white berries are as useful as their black and red relatives. For those who do not like rich sour taste, it is better to give preference white variety and make whitecurrant jam with orange. The recipe below provides for the preparation of sweets without long-term storage.
- Wash 2 oranges and remove the peel.
- 1 kilogram of white currant, cleaned of debris and rinsed.
- Grind the prepared ingredients on a blender and add 1.5 kilograms of sugar.
- Arrange the resulting puree in jars, pour 1 tbsp on top. a spoonful of sugar and tightly close the nylon lid.
- Wash 1 kg of currants, add 1.5 kg of sugar and grind in a blender.
- Peel 1 orange and 1 lemon. Cut into small pieces.
- Place all ingredients in a saucepan and boil for 15 minutes.
- Pour into jars, place round paper on the surface of the jam and let cool.
- Cork with a nylon lid or cover with a film of polyethylene.
- Black currant - one kg.
- Water - one liter.
- Sugar - one and a half kilograms.
- Prepare the berry for cooking: sort it out, pinch off the tails (with them, by the way, such a hassle that sometimes I just ignore this procedure).
- Boil a liter of water, and blanch the berry in a colander for 3-5 minutes, and put it aside for now, putting it in a bowl.
- In the remaining water from blanching, put the sugar and let it boil.
- When the syrup begins to boil, fold the berry and cook for five to seven minutes, no more. Then set aside the jam, let it cool down a bit.
- Repeat the cooking procedure several times, three or four times will be enough, then pour into jars. I store under a nylon cover.
- Berry - one kg.
- Sugar - 1.2 kg. (if the berry is too sour, then increase the amount of sand to one and a half kg.).
- Water - 1.3 cups.
Allergy sufferers who react sharply to coloring natural substances, it is better to use white varieties of currants, and not red and black.
Currant jam with orange and lemon
Among the ingredients of this currant jam you can add a lemon or change the orange for a lemon. Currant jam with orange and lemon turns out to be pleasantly sour and is stored for a very long time due to the presence of citric acid in its composition.
When there is no lemon, and you want to get the desired taste, then it is replaced with citric acid.
How to store jam?
There are two ways to store currant orange jam: short-term and long-term. Temporary, designed to store jam under a nylon lid in a cool place. Usually, this place is the refrigerator. In this option, the ingredients are ground and sealed in their raw form. All vitamins and microelements, so necessary for the body, are stored here. Long term storage provides for the conservation of currant jam under tin cover. In this case, the components require processing hot temperature. You can boil the ingredients in a saucepan or sterilize them in jars for 15-20 minutes. With such processing, some of the vitamins will be lost, but the main part will remain, so in winter, having uncorked a jar of jam, you can saturate your body with useful substances and get a lot of pleasure from unsurpassed sweet and sour taste. Recipes for currant jam with orange will help you properly prepare and store provisions for a long time.
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Blackcurrant jam for the winter - five-minute recipes, jelly, without cooking, with orange
July 19 is the day when blackcurrant jam began to be made in the villages of Russia. On this day, the peasants celebrated the Day of Yeremey, and it was believed that by this time the berry had gained strength, taste and was filled with healing properties. Let's not deviate from native traditions, and prepare a delicacy for every taste: a five-minute, thick, jelly, with red currant and orange. You can do without cooking, and in a slow cooker.
Blackcurrant jam for the winter
This currant variety has been considered the most popular berry for several centuries. winter harvest, and there are so many recipes for its preparation that it became incredibly difficult to figure it out. In my opinion, the priority in choosing them should be least loss vitamins during the processing of berries. Plus, saving time, which is infinitely important for us, busy girls.
Currant jam - a simple recipe
The easiest cooking recipe blackcurrant jam. It cooks amazingly quickly and stands well through the winter without seaming.
For cooking you will need:
Blackcurrant jam - a simple classic recipe
Cooking recipe step by step:
- Wash the berries, remove the tails and pass it through a meat grinder, work with a blender. It is permissible to chop the berries with a crush, but this is a more troublesome option. I read in some recipes that beforehand, currants are blanched for several minutes. I do not do this, but you decide for yourself whether you will or not. It is more convenient and faster for me to pour boiling water over it, and the result is the same.
- Add sugar, stir well and arrange in jars, preferably sterilized.
- Currant berries - one kg.
- Sugar - one and a half kg.
- Make syrup first: dissolve granulated sugar in boiling water and boil for a couple of minutes.
- We put the berry into the boiling syrup, add a spark and wait for the jam to boil.
- Lower the heat and cook the delicacy for exactly five minutes. Further, without wasting time, pour and engage in seaming.
- Sugar - one and a half kg.
- Prepare the berries for cooking jam, put in a bowl, sprinkling them with sugar. Now let stand for three hours so that the sugar dissolves in the juice allocated by the berry.
- Stir and set the mode "Extinguishing", "Cooking jam" in the unit. Time - 1 hour. Jam is laid out in jars immediately after the end of the process.
- black currant - 1 kg;
- oranges - 2 pcs.;
- granulated sugar - 1.5 kg.
- red currant - 1 kg;
- granulated sugar - 1-1.5 kg;
- orange - 1 pc.;
- lemon - 1 pc.;
- bananas.
From blackcurrant - five minutes
The main advantage of the five-minute is not a large number of the time spent on cooking, and vitamins, and this is a weighty argument in favor of the recipe, will be preserved perfectly.
How to cook five minutes:
Blackcurrant jam in a slow cooker
Don't want to stand by the stove with a ladle? Get the multicooker to work. Many have a special function for making jam. And if yours does not have it, put it on another, suitable mode.
Recipe for cooking in a slow cooker:
Share, my dear, recipes for making blackcurrant jam for the winter, together we will make a big book of blanks. I propose latest recipe, video. With love… Galina Nekrasova.
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Currant jam with oranges
Recently, in some countries, cooking homemade jam has become a kind of fashion. Jam, of course, cannot be called a particularly useful product due to the presence of sugar and due to the fact that a significant part of the nutrients contained in fruits and berries is destroyed during heat treatment. However, it should be noted that jam is still one of the most popular traditional methods of preservation, jam for tea is definitely healthier than sugar, and, in the end, sometimes you simply want to treat yourself to something special.
Since at present there is no problem to find various fruits from exotic warm countries for sale, there is a tendency to combine local fruits with imported ones in jams. Well, quite an interesting solution, a sort of sophistication to surprise guests and family, a vivid manifestation of culinary creativity. New is always interesting. In addition, jams with unexpected flavors may be needed for the preparation of confectionery.
First, we carefully sort out the berries, remove the leaves that accidentally fell, place them in a sieve and rinse with cold water, after which we lay them out freely on a napkin. Wash the oranges thoroughly and scald with boiling water, then cut into slices without removing the peel. We choose the bones.
Now we pass the currants and orange slices through a meat grinder. Add sugar and mix thoroughly.
Then you can act in one of the ways, “cold” or “hot”, the first, of course, is preferable, since the maximum of useful substances is preserved, including vitamin C, which is so necessary for the human body.
Cold way. We put the prepared currant-orange mass in sterilized jars, put plastic lids on the jars and store in the refrigerator.
The "hot" method is suitable for those who have a small refrigerator. We heat the prepared mass almost to a boil or keep it in a water bath for 20 minutes. Then we put on or twist the covers. You can simply put the cold mass in jars and sterilize in a basin of water.
To avoid the possible appearance of mold on the surface, we cut out a circle from paper a little larger than the neck of the jar, moisten it with vodka and place it tightly on the surface of the currant jam (then we put on or twist the lid).
Acting in much the same way, you can cook redcurrant jam with raspberries and oranges. The calculation of the ingredients is almost the same as in the first recipe (see above), just take 0.5 kg of currants and raspberries. It is better not to pass raspberries through a meat grinder, but to rub through a sieve.
"Cold" redcurrant jam with oranges and bananas
We need jars with a capacity of no more than 750 ml, and better - 0.5 liters each. First, pour over the sorted currants with sugar, mix and let stand. When the currant starts up the juice, add orange juice to the container and mix again. At the bottom of every jar 
(of course, steam-sterilized) lay the slices of peeled banana, sprinkle them with lemon juice and put a mixture of currants with sugar and orange juice on top. Pour sugar on top under the neck of the jar. The sugar needs to form a crust. We put plastic lids on the jars and place them in the refrigerator. If after a week the sugar crust has dissolved, add more sugar.
I don’t think that anyone will prepare such jam in large quantities (and for 2-4 cans, most likely, there will be a place in the refrigerator), but thanks to the “cold” method, we will save all the vitamins and other useful substances in the original fruit -berries. Plus, the banana pieces will keep their shape.
Blackcurrant with orange - "vitamin" for the winter
The first thing I prepare in the summer is blackcurrant with orange and lemon, grated with sugar. I have a variation of such a "vitamin" - blackcurrant with sugar. But orange and lemon add a sophisticated touch to it. winter treat. There is one drawback in this option - you need to eat it before the new year. Otherwise, the zest gives too much flavor to the currant. But that's just for my taste.
So I make sure to make 1 serving of this jam and put it in the refrigerator. For cheesecakes, cereals, cottage cheese or yogurt - this jam is ideal. It is not only tasty, but also very healthy because of the high dose of vitamin C. The main thing is to buy good blackcurrants. Dry, not crushed, but ripe and fragrant.
Ingredients:
- 1 kg blackcurrant
- medium orange
- 1 lemon
- 1.5-2 kg of sugar
- Wash currants. Sort, remove all spoiled berries. Remove ponytails. Scatter the blackcurrant paper towels and let dry.
- Wash orange and lemon. Orange cut into pieces. Lemon is best divided into zest and pulp. very often the white peel under the zest is bitter and then it will spoil the taste of the jam. Therefore, either choose thin-skinned lemons. Or, if the lemon is thick-skinned, taste it. If necessary, remove the zest separately, peel white layer and leave the pulp.
- Pass blackcurrant, orange, zest and pulp of a lemon (or a whole lemon) through a meat grinder.
- Add sugar, mix well. Regarding the amount of sugar. If you are going to eat jam quickly - you can add just one kilogram of sugar. So the jam will be more useful. But if you are going to store it for a long time - add one and a half kilograms. If you decide to put it in the cellar, it is better to add sugar up to two kilograms.
- Leave the mixture at room temperature for a day. During this time, you need to mix the ingredients for several times so that the sugar dissolves well. Then we pour everything into jars. Jars do not need to be sterilized. just wash and dry well. We put in the refrigerator for a day. During this time, the jam will thicken. Then sprinkle the jam in each jar with sugar. We make a uniform layer of half a centimeter. So it will be stored longer and mold will not form. If you pour sugar immediately, and not keep it in the refrigerator, then the jam will be liquid and all the sugar will sink. Cover with lids and store in the refrigerator or cold cellar.
- blackcurrant - 2 kg.
- sugar - 2.5 kg.
- blackcurrant - 1 kg.
- oranges - 2-3 pcs.
- honey - 1.5 kg.
- blackcurrant - 1.5 kg.
- the berries are evenly distributed in the syrup;
- rub a drop of jam between your fingers, it should stretch.
- apples - 0.5 kg.
- lemon - 1 pc.
- raspberries - 0.5 kg.
- sugar - 1.5 kg.
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Cooking:
Such raw jam blackcurrant with orange is perfect for desserts, fermented milk products. I often use it in winter for drinks, for soaking cakes. for example, diluting it with water, you get an excellent impregnation for biscuit in a wedding cake. Or you can prepare a mousse layer for the cake. The main thing is to show your imagination and your jam will definitely not stagnate in the refrigerator!
Preparing blackcurrant jam for the winter
It is very important to prepare blackcurrant jam for the winter. Blackcurrant contains a lot of vitamin C, which is so lacking in winter.
Blackcurrant jam without heat treatment
Blackcurrant jam without heat treatment allows you to preserve the taste and aroma of berries. This distinguishes it from other types of conservation. The dense structure of the dessert, similar to jelly, allows you to serve it simply with tea or use it as a filling for sweet dishes.
Required Ingredients:
Rinse the currants thoroughly under running water. Separate all twigs and leaves. Then put the berries in a deep bowl and chop with a blender. If not, then a regular meat grinder will do. In the resulting mass, put all the sugar according to the recipe and mix. Cover the dish with future jam and leave it like this for about a day. Stir occasionally. It is important to remember that the sugar must be completely dissolved.
Thoroughly rinse the container in which the currant will be stored. To do this, use detergent or baking soda. Sterilize dishes for 5-7 minutes.
Put the jam into the prepared container and sprinkle 1 centimeter of sugar on top. close plastic lids.
Store the jam in a dark place, pantry or cellar where it is cool. You can serve it immediately or after the onset of cold weather, when there is a lack of vitamin C in the body.
If you do not have a cool dark place at home, and there is no room in the refrigerator, then store the jam at room temperature. To do this, add not one and a half, but two kilograms of sugar.
The process of preparing such a jam is a real dream of the hostess. Everything is prepared extremely simply, and the result is truly amazing. And also due to the lack of heat treatment in the berries, all useful components. In this way, you will keep the taste and aroma of berries throughout the year.
To protect your health throughout the year, as well as to improve immunity, we advise you to also prepare blackcurrant compote for the winter.
Blackcurrant jam with orange
This unusual jam replenish stocks of your blanks with something original. Its taste is unusual, with pleasant notes of orange. The dessert looks as unusual as it tastes unusual.
Cooking process:
Berries should be carefully sorted out, freed from twigs and leaves. Then place the currants in a sieve and rinse under running water. Lay them out loosely on a towel and let dry. At this time, rinse the oranges and scald them with boiling water to wash off any industrial coating on the fruit. Cut them along with the peel. Now take out the bones.
Scroll dried currants and oranges through a meat grinder or chop with a blender. Add sugar to the resulting mixture and mix thoroughly.
Now there are two ways to further process. The "cold" method is preferable, because it allows you to save all the vitamins, necessary for a person. To do this, place the scrolled mixture in sterilized jars, close the lid and put it in the refrigerator. In the cold, jam can be stored long time. At the same time, it retains all useful elements and vitamins, such as potassium, iron, vitamins of group B, P, K, E, C. And also currant contains folic acid useful for expectant mothers.
If you do not have the opportunity to store the dessert in the cold, then the "hot" method is preferable. In this case, we also place the jam in sterilized jars, after which we place them on water bath and bring almost to a boil for 20 minutes. Then immediately close the lid.
Put a circle of paper soaked in vodka on the jam. So mold will not form on the surface.
Blackcurrant jam with honey
Jam has long been made with cane sugar in India, then sugar was brought to Egypt. In Rus', this method of harvesting became widespread only in the 19th century, when the production of sugar from sugar beet. Before that, all sweet preparations were made using honey.
In this way, the freshness and benefits of berries have been preserved since ancient times. Indeed, in addition to sweetness and preservation of the beneficial properties of berries, honey can enrich it even more. useful elements. Everyone knows the property of honey to preserve products. Such blanks can hardly be called jam, because in this case there is no heat treatment.
Proportions for jam:
The process of making blackcurrant jam with honey:
Rinse the currants and clean from all twigs and leaves. Dry on a towel. Then chop the berries in any way convenient for you. Our ancestors did this with a wooden pestle. Add honey to the resulting mass and mix thoroughly. Leave the workpiece in the sun for several hours. decompose honey mixture to banks. Cover them with wax paper or paraffin paper. Top tie and send to cool place for storage. This method allows you to save blackcurrant until the next harvest.
During storage, the mass may delaminate into its components. But honey acquires a distinct taste and aroma of currants.
You can also cook such a delicacy in a hot way by placing jars of jam in a water bath. But this method is not common and is not recommended. After all, at 50 degrees everything beneficial features honey is destroyed.
Different varieties of honey will give different taste qualities jam. Therefore, the owner has big choice how to diversify regular blanks. At the same time, you don’t have to worry about the safety of the dessert, because honey, for all its benefits and taste, perfectly preserves food.
Classic blackcurrant jam
Years for classic jam it is preferable to collect in warm, dry weather, because after rain they are oversaturated with moisture. The jam will be too runny. This jam is suitable for tea, and as a filling for many sweet dishes. Depending on the variety, the jam may thicken on its own, making it similar to jam. Let's get started.
How to cook?
Rinse the currants and clean from twigs and leaves. Put currants in an enamel pan, alternating with sugar. The dishes are needed precisely enameled, as soon as this does not oxidize the jam. Leave the berries in a warm place for several hours until they give the juice.
Put the blackcurrant on the most slow fire for about an hour, so more will stand out more juice and the sugar will dissolve. After that, make the fire stronger, boil for about 30 minutes. Then remove the jam from the heat and transfer to sterilized jars. roll up metal lid. The jam is ready. It can be stored for two years in a dark place.
If you want jam with berries one to one, then they cook it in a different way. First you need to boil the syrup from all the sugar according to the recipe, adding a little water. Then in hot syrup put blackcurrant berries. The first ten minutes the fire should be very weak. In this way, excessive foam formation can be avoided. Then the fire is gradually increased. Be sure to remove the foam with a slotted spoon. If this is not done, then it will quickly turn sour.
There are several ways to check the readiness of jam:
Blackcurrant jam with apples
Apple and blackcurrant jam is a great combination of taste and health benefits. This jam will great addition for pastries and desserts in the winter cold.
Ingredients:
Rinse currants in running water and clean from leaves and twigs. Also wash the apples thoroughly. Blackcurrants need to be crushed to a puree state, a meat grinder or a blender is suitable for this. Mix berry puree with sugar. Put the resulting mass on fire and heat for several minutes, until the sugar is completely dissolved.
At this time, peel the apples from the skin and seeds. Carefully cut them into even slices. Depends on cutting apples appearance and taste qualities of delicacies. Put the apples in the water lemon juice. It allows you to keep the appearance of apples, they will not darken.
After the currants have boiled, add the prepared apples to the mixture. Boil the dessert for ten minutes.
At this time, thoroughly wash the storage container. There are several ways to sterilize it.
You can also use classic way. When using it, the jars are placed on a sieve over boiling water with the neck down. The procedure takes 10-15 minutes. For these purposes, you can use the oven. Place the jars in a cold oven upside down and preheat to 150 degrees. In this form, they should warm up for about 15 minutes.
Pour the hot jam into the prepared jars and roll up the lid. In this form, the jam will be stored for a long time.
If after cooking you have extra apples, then you can cook from them apple jam, according to one of the recipes published on the site.
Blackcurrant jam with raspberries
Raspberries and black currants have excellent taste and a number of vitamins. Thanks to them healing properties, such jam perfectly helps to treat colds and reduce fever.
Blackcurrants and raspberries ripen at about the same time. Therefore, this recipe is popular. Add berries as per your preference. different proportions. Raspberries give sweetness, and blackcurrants sourness.
What will be needed?
Wash the berries. Raspberries need to be washed carefully. To prevent the berries from falling apart, put them in a sieve and lower them into a container of cold water. Then free the raspberries from the sepals. Rinse the currants under running water and peel the twigs.
Put in enamelware raspberries with some sugar. After a while, when the raspberries give juice, add the currants and the remaining sugar. Wait for the currant to release juice too.
Put the mixture on fire and wait for it to boil. Warm up ten minutes. Skim off foam as you go. Stir the jam only with a wooden spatula. Then let the dessert cool for a few hours. Then back to the fire. Do this 3-4 times. In the last step, bring the jam to readiness. You can check this by dropping the mixture on a saucer. The drop should not spread. You can add a few grams of citric acid to the pan, it will keep your jam for a long time.
Remove from heat and transfer hot jam to warm jars. Now you can act in two ways. You can immediately seal the jars or cover them loosely with a lid and send them to a pot of heated water for pasteurization. Leave dessert at room temperature until completely cooled. and then put away in a cool dark place.
If you prefer redcurrant berries, then especially for you we have prepared a selection of redcurrant juice recipes that are easy to prepare and very good for immunity.
We will be happy to answer any of your questions in the comments.
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Blackcurrant with orange slices. Recipe with step by step photos
In our family, they have not prepared pureed blackcurrant for a long time. classic recipe. And although the preparation is slightly different, we add orange slices to make the currants sweeter. And the orange zest in the grated currant is saturated with its juice and becomes like small sweets.
2. We load the currants and orange slices into the capacity of the food processor, carefully grind everything into a homogeneous mixture
3. Place the ground currants in a deep enameled pan and cover with sugar
Homemade dogwood preparations for the winter, jam recipe Homemade dogwood preparations for the winter, jam recipe Homemade dogwood preparations for the winter are very diverse. This is not only jam, but also compote, jelly, marmalade, there are also salty dishes. Dogwood processing products have medicinal properties(V […]
We present to your attention the recipe healthy treats for the whole family.
This is the first thing to prepare from the summer. Great for cereals, cheesecakes, cottage cheese or just yogurt. It can also be used in winter for drinks, for soaking cakes. Show a little imagination and this jam will definitely not stagnate in the refrigerator. It can safely be called ideal. After all, it is not only insanely tasty, but also incredibly useful because of a large number vitamin C. Its aroma is simply crazy. Save the recipe, cook with pleasure and eat healthy!
Required Ingredients
- Black currant - 1 kg
- Medium orange - 1 pc.
- Lemon - 1 pc.
- Sugar - 1.5-2 kg
Starting the process
- First of all, we wash the currant well, sort it out and remove the spoiled berries. Don't forget to remove the tails. Then lay it out on paper towels and let it dry.
- Cut the orange into slices, and divide the lemon into zest and pulp. Make sure that the lemon is thin-skinned beforehand, as the white skin under the zest is bitter and can spoil the taste of the jam. If it is still present, then be sure to clean it.
- Using a meat grinder, we pass blackcurrant, orange, zest and lemon pulp through it.
- Then add sugar and mix well. If you want to use the jam immediately, then add only 1 kg of sugar. And if you are going to store it for a long time and put it in the cellar - 1.5-2 kg.
- Leave the mass for a day at room temperature. Mix the ingredients several times. We do this in order to dissolve sugar well.
- After that, we pour everything into banks. They do not need to be sterilized, just wash and dry well. Then we send jars of jam for a day in the refrigerator. It should thicken.
- After the required time has elapsed, we take them out and sprinkle more sugar in each jar. You should make a uniform layer of half a centimeter. We do this so that it can be stored longer and mold does not form in it. Then cover with lids and store in the refrigerator or in a cold cellar.
You may also like the recipe of which you will find on our Recipe Ideas website.
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