Redcurrant jam for the winter step by step. Redcurrant jam without cooking recipe with photo
Hello subscribers and friends!
So we waited, today again I want to please you with unusually simple and delicious recipes one sweet and sour delight. It's about currant jam. In previous issues, this issue has already been raised, but only cooked.
I don’t know about you, but I can’t imagine my cellar without this blank. After all, it will not be difficult to make it. Especially when there are proven recipes and step by step description all work.
I want to remind you that currants are black, red and even white. But, it is white, where I live I have not met. If you ask me which is tastier, then in my opinion these varieties are all good in their own way. But the delicacies from them turn out to be different in taste, the one that is dark black, it always tastes sweeter than red or white. The red shade is peculiar, not everyone likes it, it is more tender or something. What are your impressions, please share, if it's easy?!
As for the cooking itself, in principle, taking any recipe as a basis, you will certainly be able to close the jars using any variety of currant.
And what will happen later, you can cook jelly for your beloved household, add to ice cream and even lubricate the tops or
I still really like mixing morsiks and inviting guests to my place, no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then in general it will be awesomely awesome! It turns out like two in one and cool fragrant delicacy for an afternoon snack and if diluted with water, an excellent vitamin drink.
Before starting to describe all the steps of work, it is worth noting that currant jam This is a dish that will always be on your table as an excellent dessert.
After all, you can just like that, always pour hot tea and carefully scoop this delicacy with a spoon. It with a little sourness and a lot of vitamins will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can generally stir up with ease. It is this shortcake that is smeared with such a treat.
Arrange fun gatherings and spend great and awesome free time! And let this jam take a respected place in your cellar on the shelf.
Now a few words about the preparation itself, this recipe is designed for the confiture to be cooked without water and additional sterilization, this will help it become denser in consistency.
Usually everywhere in all culinary sources they write that the proportions granulated sugar it goes one to one in jam, but you can put a little less so that there is more sourness. If you want sweeter, then don't deviate from basic recommendations. I personally do generally 1 to 1.5, so as not to turn sour.
We will need:
- black currant - 1 kg
- granulated sugar - 800 g (with a slight sourness, or you can take 1.5 kg - it will turn out great)
Stages:
1. Take black “beads”, how magical they look on a plate, of course, I mean currants. Inspect it for rotten or spoiled berries. Then wash the berry using a small colander.
Important! If a lot of berries are collected, then do the work in parts, you do not need to immediately wash the currants in in full in a large pelvis.
2. Then, using any electrical device, twist the black berries. This is easy to do using a blender or meat grinder. Get a lush mass.
Please note! You must achieve such a result, all the fruits must completely burst, like balloons.
3. Next, this mixture should be squeezed through gauze folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with it, since you will have to grind the berries with a spoon.
4. Squeeze out all the juice, and discard the cake into another container.
5. And now we make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the fire to medium on the stove. As the mass boils, reduce by a small amount. It is recommended to cook for about half an hour and stirring every 3-5 minutes.
6. You will see before your eyes that the jam will begin to thicken, but desired consistency you will see only when it cools down. In a spoon, he will seem to hold on. This is easy to check if you put a drop on the edge of the plate and wait a couple of minutes. If the consistency does not suit you, cook for another 10-15 minutes.
7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening). Due to the fact that the jam will be hot and the jar, respectively, too, the lids themselves will easily be tightly attracted to the neck. Wait for it to cool completely and send the blanks to the basement for storage.
Recipe Five-minute, like blackcurrant jelly
Well, we continue cooking, and this time we take an old recipe that has been tested by time and the experience of all hostesses. After all, the color turns out to be such a black-burgundy delicacy, the taste is rich, and if you add lemon, you will feel a refreshing effect.
It is not by chance that lemon is added to this delicacy, because it contains a large number pectin, and it is due to this that the jam is dense. If you cook without lemon, it will turn out a little thinner, but you may not even notice the difference.
This time I want to prescribe the dosage in glasses, so I think it will be more familiar for many hostesses.
We will need:
- currant - 4 tbsp.
- sugar - 6 tbsp.
- lemon - 0.5 pcs. (optional, it works fine without it too)
Stages:
1. Swipe preparatory work. Pour boiling water over the lemon and grate the zest fine grater. And the softness, removing all the bones, chop into a small cube.
Rinse currants in running water and sort through if unripe and tight green berries come across.
2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let the juice. Then boil the resulting mass in a bowl for five minutes. This should be done only on low heat so that the jam does not stick to the walls.
Experiment. I usually still cook like this, I don’t wait five minutes, but as soon as I see that the sugar has melted completely, I immediately turn off the heat and pour it into jars.
3. As you can see, the mixture in front of your eyes begins to puff and become thicker. Pour this five-minute hot into jars and cover with lids with a special seaming key.
4. It is advisable to then turn the containers upside down and check for leaks. You can also put it under a blanket so that the heat evenly leaves. Store in a cool place such as a refrigerator.
5. And then, at any opportunity, eat this magnificent dessert, drink tea. Have a good mood and excellent preparations!
Video on how to make currant jam for the winter
If you want to strengthen your immunity, then go ahead and, as they say with the song. And to make it more fun to hum, you can also watch a movie in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even in the country you can immediately cook such a miracle if you suddenly have a multicooker at hand.
I recommend watching, because the cooking method is completely different here, ready jam it is filtered through a colander, and only then a super delicacy is made from it. It turns out several visits, but this does not mean that it is super difficult. All this is done instantly.
Look at the result, as if the hostess put gelatin or pectin in it for density. Do not believe me, turn on the button, I wish you good luck!
How to cook confiture from black and red currant juice
Well, there is probably nothing more beautiful when berries of different shades are taken, this option also flatters me. The color scheme does not suffer from this, but on the contrary, it only becomes more beautiful. In addition, each variety of such a berry has its own advantages, and when we mix them together, it comes out great! Yes, and the benefits of this, only more at times.
We will need:
- black and red currants in any proportions - 2 kg
- sugar - 3 kg
- water - 2 l
- lemon juice - 1 tsp
Stages:
1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove everything superfluous.
2. Pour the berries with sugar (take only half of the total amount prescribed in the ingredients) and bring to a boil, and this work should be done exclusively on low heat. As soon as the mass boils, you can immediately turn it off and pour it into jars (only then, you need to pour the sugar all at once), or you can go the other way.
3. Using a sieve, grind the berries with a spoon or a special machine so that all the juice drains from them and it comes out without seeds and skins. Squeeze well, the pulp can then be used in pies or boiled from it.
4. Add the remaining granulated sugar and stir. Pour in a couple of spoonfuls lemon juice to give a little hint of citrus.
5. And again, as you guessed, bring the jam to seething and bubbles. Once this happens, cook for another 5-10 minutes. It can be a little longer so that it does not come out too liquid.
5. Pack in sterilized glass containers, preferably take half a liter or liter jars. Cover with lids and let cool to room temperature.
Do not forget to leave some treats for yourself in a vase so that today you can try this cool dessert and treat your grandmother or mommy. Bon appetit!
It looks divine, what do you say? Cool, isn't it?
Seedless and skinless redcurrant jam - a recipe for the winter
In principle, the previous version was also just that, because the confiture was made mainly from syrup, but this one will be made from red currants and lemon will not be added.
I hope that it is with this instruction, even if you are a beginner, be sure to cope. The main thing is to find a large bucket of berries, I think you can handle this if you have your own garden, or go to the market, to the bazaar and buy from grannies.
It is important that the fruits are just picked, and not stand in a bucket for a couple of days, this will only hurt ready meal, then the jam will definitely turn sour and become covered with mold.
Well, if you have any questions, my dear guests and friends, write notes below, I will be happy to answer them.
We will need:
- red currant - 500 g
- sugar - 500 g
Stages:
1. Soak the berries with water, all twigs and sticks will float. Remove them, but rather strain through a colander.
2. Here they are bright beads, donated by nature itself.
3. Now place them in a container in which you will make confiture. It can be a ladle or a small saucepan, as well as an enamel bowl.
4. Now take an immersion blender and turn it on, grind it, beat it into a puree.
6. Now the most important work, heat the stove to medium mode, move the saucepan and cook after bubbles appear for about 5-10 minutes. I don’t advise anymore, because the longer you cook, the less vitamins and useful substances is saved.
During the cooking process, foam will form, remove it with a slotted spoon.
The mass does not have to cool down at all, put it straight in boiling form into well-washed jars and cork clean lids. Move upside down and wrap in a fur coat. Let it cool for one day, and then lower it into the cellar for long-term storage. Happy preparations!
Grated red currant with sugar without boiling
An excellent option for those who healthy lifestyle life. After all, it is precisely such a charm, which is not served at all, that preserves vitamin C. And, as you know, it helps us protect ourselves from viral infections.
We will need:
- red and black currant - 1 kg
- granulated sugar - 1.2 kg
Stages:
1. Rinse the berries under running cold water. Then drain the liquid down the sink.
2. Transfer the fruit to the bowl of a blender or food processor and blend with the sugar. You can use the Soviet method, crush with a crush. You will immediately see that a lot of sweet syrup stands out.
3. In this form, pour into jars and refrigerate or freezer. Of course, such jam cannot be stored in the refrigerator for a long time, but in the freezer it will stand for 1-1.5 years.
If you are making a blank for the freezer, then it is better to take food plastic containers, and not glass vessels, because they can break at sub-zero temperatures.
4. Do not forget to try what came out of it all. It is very tasty and fragrant, it is the most with tea, if there is still fresh bread or some kind of bread on the table.
Recipe for currant jam with gelatin step by step
And again, another option that deserves your attention. Look at the picture, how this mixture beckons, it looks charming. Because this version uses a jelly-like element, be sure to try cooking!
We will need:
- sugar - 1 kg
- ready-made currant syrup (see how to make it below) - 1 kg
- gelatin
Stages:
1. Take a red currant and measure exactly 1 kg on the scales. And be sure to wash, mash it with a potato masher or any electrical appliance, for example, use a meat grinder or juicer. The blender breaks the berries perfectly, and there is no trace of the peel and bones.
2. Pass the mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of cake berries came out 300 g, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let stand and swell the gelatin for a couple of minutes.
3. Put on the stove and simmer over low heat. Switch off immediately as soon as the liquid boils.
4. Pour into jars, which are sterilized in advance along with lids, and also do not forget about the funnel and ladle.
5. Replace lids and refrigerate until room temperature. Preparation is ready for the winter! Eat for health!
That's all for me. I wish you found from this collection suitable recipe, and it has become your favorite and proven. Be sure to cook jam or currant jam and treat everyone with joy! Bon appetit!
I wish you all a sunny day and a great weekend! Bye.
Sincerely, Ekaterina Mantsurova
Very fragrant, bright and delicious jam redcurrant - great option vitamin preparation for the winter. There are many recipes for making jam from this useful berry, including raw confiture without cooking and quick jam in a multicooker. But we want to invite you to try more traditional version of the most simple ingredients, which as a result give an incredibly tasty and healthy delicacy.
Redcurrant jam - a step by step recipe at home
Due to the fact that this currant jam agar is included, it turns out saturated and thick. Such a natural thickener is very useful for the human body, so jam with agar can be consumed even by vegetarians and small children. By the same principle, you can weld thick jam from black or white currant. But in this case, the amount of sugar must be adjusted at your discretion or, if you wish, replace refined sugar with liquid molasses.
On a note! Making incredibly delicious redcurrant jam according to this recipe is very simple. If you prefer berry mixes, then recommends 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 currant - 500 gr.
- agar - 2 tsp
- water - 100 ml.
- refined sugar - 300 gr.
Step-by-step instruction:
- We clean the berries from the branches, put them in the bowl of a food processor and grind them to a thick puree.
- We introduce into the resulting mass required amount Sahara.
- Mix thoroughly. Leave for 30-50 minutes so that the sugar is completely dissolved in the mass. Sending currant billet into a deep saucepan and cook for 23-26 minutes over low heat.
- In a deep bowl, mix agar and pure cold water, leave the mass 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 workpiece. We make sure that the mass does not start to boil.
- Pour the finished jam with red currant and agar into heated containers, carefully cork. We wrap the inverted container with a blanket. We wait 4-5 hours and send it in storage to the proper place.
Confitures and jams are not so common in Russian cuisine for the reason that gelling compounds, such as pectin or agar-agar, are usually needed for their preparation. Until recently, it was impossible to buy them from us.
Does this mean that confiture or jam is not available to us? By no means! After all, there are a lot of fruits and berries with great content pectin substances, so when cooking the product naturally gelled. Red currants also belong to this type of berry.
Few people like to cook redcurrant jam, the peel and hard seeds thoroughly spoil the taste of this jam, but confiture and raw jelly it turns out wonderfully, and no special additives are required, just traditional sugar is enough.
I usually cook with red currants and marmalade and raw jelly. Not only does it taste good with tea, I'm more attracted to the potential of this product as an addition to meat and poultry. Sauces are obtained - you can’t imagine tastier. I even that have long been appreciated by my relatives and friends.
Cooking steps:
Ingredients:
Red currant juice (freshly squeezed) 2 cups, sugar 2 cups.
There are few people who do not like delicate sweet and sour redcurrant jam. There are many recipes for its preparation - in a cold and hot way, with the addition of water, raspberries, cherries, spices. It's hard to choose the best recipe until you've tried several dishes cooked in different ways.
Culinary properties and calories
All this causes positive action berries on immunity, gastrointestinal tract, cardiovascular system. However, such effects will appear only on the condition that the redcurrant jam is prepared very quickly, in other words, the “correct” recipe should involve minimal heat treatment.
It is also important to remember that “ascorbic acid” quickly oxidizes in air, therefore, after short-term cooking, the jam must be immediately laid out in jars and sealed tightly.
There are many acids of organic origin in currants, which causes the sour taste of jam. In some cases, you have to add sugar, focusing on your taste. At the same time, we must not forget that granulated sugar acts as a natural preservative, so a significant decrease in it (compared to the amount required in the recipe) can lead to damage to the blanks.
At the same time, abusing sugar can negate the benefits of jam. There is an erroneous opinion that when cooking classic jam, the ratio of berries and sweetener should be 1: 1 or even 1: 1.5. However, similar proportions are valid for jam recipes, where the berries must remain whole. This can be achieved only by using a sweet concentrated syrup.
There is no need to keep the berries in the jam, which means that the amount of sugar should be less. It does not perform the function of preserving the structure of the berries, but only provides a sweet taste and a preservation effect.
By the way, the presence of pectin in berries is convenient not only from a culinary point of view, it acts as a “broom” in the body, freeing it from toxins and toxins.
The calorie content of the dish depends on the amount of sweetener and cooking technology., but on average it is 244 kcal per 100 grams. If we talk about "raw" jam, then this figure is slightly higher, since more sugar is usually added to it.
Best Recipes
Before you start talking about how to make jam, you should familiarize yourself with the technology for preparing berries. First of all, they need to be sorted out, removing rotten and cracked ones. Despite the fact that jam involves grinding raw materials, it is better not to use currants with damaged skins. It is subject to putrefactive processes and fermentation, and a violation of the integrity of the skin is the entrance gate for pathogenic bacteria.
Suitable berries are washed, removing brushes, dirt, leaves. After that, the berries are discarded in a colander, and then spread on paper towel one coat to dry.
To check if the jam is ready, a simple test will help. It is necessary to drop a small amount of it on a plate. If, when cooling down, the jam does not spread, liquid does not run from under it, the dish is ready.
classic jam
This recipe for harvesting for the winter is one of the most affordable and popular, it allows you to save almost all the healing components of the berry. The jam is tender, the structure is similar to the consistency of a soufflé.
You will need:
- 2 kg of red currant;
- 2 kg (maybe a little less - 1700 grams) of sugar;
- glass of water.
Bring water to a boil and add berries. Wait until they start to burst, releasing juice. You can speed up the process by pressing them down with a wooden spatula. Do not soak the currants in boiling water for too long, 2-3 minutes is enough.
Grated currant jam
The value of this dish is that it is prepared without cooking, and therefore everything healing properties berries in it are fully preserved. Jam is made from grated raw currant, therefore, it should be stored only in the refrigerator, on the top shelf (the temperature should not be lower than 1 degree), and then no more than 3-4 months.
Ingredients:
- one and a half kilograms of berries;
- 1.8 kilograms of granulated sugar.
Berries pre-prepare, and then pass through a meat grinder (fine grate). It is recommended to add sugar at the same time, since its presence will enhance juice formation.
After that, the composition should be placed in cool place and leave for 3-5 hours until the sugar is completely dissolved.
If this is not done and immediately put the jam in jars, there is a high probability of fermentation of the composition.
After the specified time, the jam must be mixed again and laid out in pre-sterilized jars. Then you need to cover the neck of the container with parchment, and put a nylon lid on top of it.
Quick Jam
This recipe will appeal to those who do not like to spend a lot of time at the stove. The whole process will take no more than 20-30 minutes, provided that the jars are sterilized simultaneously with the cooking of the dessert. You can do this by placing them in cold oven and brought to a temperature of 200 degrees. This will just take about 20 minutes.
Secret quick cooking in an equal volume of red currant and sugar, so the dissolution of the latter takes less time. So, you should take 1 or 1.5 kg of currants and a sweetener.
Wash the berries, dry them and puree with a blender. Put on fire and add granulated sugar. Boil until thickened for 20-25 minutes, then arrange in jars and roll up.
Jam on the water
The use of water when cooking jam will reduce the concentration of acids in the berries, so this dish is suitable even for those who suffer from ulcers or gastritis. Of course, if you do not use it during the exacerbation of these ailments. Do not worry about vitamins and minerals, their amount will remain the same.
Ingredients:
- 2 kg of red currant;
- 800 ml of water;
- 3 kg of granulated sugar.
Puree berries prepared in advance with kitchen appliances(meat grinder, blender) or manually (using a pusher). Put the water on the fire, and as soon as it boils, put berry puree. After 5 minutes, add sugar and cook until tender.
Redcurrant and raspberry jam
As already mentioned, redcurrant goes well with raspberries. You can use both the usual red berry and blackberry.
The total number of berries and the ratio should remain 1:1, however, the proportions of the berry component may be different.
Ingredients:
- 1 kg of berries (together - currants and raspberries);
- 1 kg of sugar.
Puree the berries, put on fire and add a sweetener. Cook 15-20 minutes until thickened. Distribute to banks.
jam sauce
Berry and fruit sauces are great with meat dishes, not only emphasizing their taste, but also helping to better digest them.
Redcurrant jam is perfect for the role of a sauce - it has the right consistency and sweet and sour taste combined with meat.
However, a little point here does not hurt.
It will also set off the taste of currants if the jam is still used as a dessert and spread on toast or a baguette. In a word, redcurrant-based jam with the addition of blackberries and chili peppers will surprise unusual taste and versatility of application.
You will need:
- 2 kg of red currant and blackberry;
- 1.5 kilograms of powdered sugar;
- 1 pod of red and green chili peppers;
- 20 g pectin (sold as a packaged powder);
- a pinch of salt.
From the berries you need to squeeze the juice by passing them through a juicer. Mix pectin with 200 g of powder and add to the resulting juice with constant stirring of the latter.
Chili must be freed from seeds and crushed. Add to the juice and put the latter on the fire for a minute. Then add the remaining sugar and return the dish to the fire again. Cook until tender, stirring constantly.
As soon as this happens, the jam is removed from the stove, continuing to stir for another couple of minutes. Then the foam is removed and laid out in jars.
Jam in a slow cooker
The use of this "assistant" somewhat simplifies the cooking process, since the unit controls the set temperature.
Ingredients:
- 2 kg of berries;
- 1 kg of sugar;
- 2 glasses of water.
Put the prepared berries in a bowl, pour water and simmer until soft. The mode used is "Extinguishing". The currant should begin to burst and release juice - do not hold it any longer, immediately remove it.
Berries need to be thrown back on gauze folded 2-3 times and squeezed out the juice. Pour it back into the bowl, add sugar and cook for an hour in the same program. It is not necessary to close the lid, because the dish must be stirred in the slow cooker.
Jam according to this recipe turns out to be tender, pitted, but quite dense, resembling thick confiture in consistency.
Experienced housewives always have a few secrets that allow you to get special jams from redcurrant.
- For this dish slightly unripe berries are more suitable, as they contain more pectin. It is good if they are collected as soon as they turn red.
- Do not soak the berries in water or direct a powerful jet at them during washing. The skin of the berries is thin and can be damaged.
- Because of high content acids, currant jam should only be cooked in enameled dishes. Upon contact with metal, oxidation of the berries is possible, which will negatively affect the taste of the jam. All metal spatulas, spoons and pushers should be replaced with wooden ones.
- It is worth noting that redcurrant jam will get a pleasant aftertaste when combined with berries with all kinds of nuts. Such an additive, in addition, will enrich the dish with magnesium.
- In jam, you can put spices and fragrant medicinal herbs- mint, thyme, currant leaves, cloves, cinnamon, rosemary. The use of mint, vanillin and fresh berries gives the jam a refreshing, "summer" taste. If you put cloves, cinnamon, ginger to it, then the dish will turn out to be more tart, rich, “winter”.
- Give the dish a spicy and rich taste you can add a pinch of salt at the end of cooking. It will not be felt in the finished jam, but will enhance the taste of the berries and sweetener.
- The consistency of jam does not provide for turning over the jars after conservation. In addition, when a sour dish comes into contact with the metal surface of the lids, oxidation can occur.
- Due to the large temperature difference, the cans may explode after preservation. To ensure uniform and slow cooling of hot jam poured into jars, you can wrap them in an old blanket. In this form, they are left until the workpiece cools down, after which they are removed to the main storage location.
How to make redcurrant jam in 20 minutes, see the following video.
Currant jam is excellent workpiece for the winter, because this berry has more vitamin C than lemons, so you are guaranteed health support in the cold season. This jam is good for baking - pies, bagels, puffs, and no one will refuse to just drink tea with jam. Children will certainly appreciate this delicacy, because they are real sweet tooth. Therefore, we suggest you make currant jam from red or black currants for the winter, and “Popular about Health” will share the recipes.
To prepare healthy jam currant - black, red, choose the right dishes. aluminum pan not suitable - it oxidizes, since the berries contain a lot of acid. If there is an enameled container at home or one made of stainless steel, take it.
Another recommendation concerns the ratio of berries and sugar. Since both varieties of currants are quite acidic, more sugar will be needed than for cooking sweet treats from other fruits - strawberries, raspberries or gooseberries. The optimal ratio of sugar and berries is 1:1.5. That is, they put more sugar than currants. If you are not against sourness, then use the standard proportions - 1: 1.
If you like uniform, clear jam, then after chopping the fruits, wipe them thoroughly through a sieve. All the seeds, the remnants of the skin will settle on top, and you will cook jam from the tender pulp of the berries.
jam recipes
Black currant jam
Ingredients: black currant - 1 kg; sugar - 1.5 kg.
Berries should be thoroughly washed, simultaneously choosing spoiled ones. Then lay them out on a clean towel to dry. Do you have a blender? Then you will not spend a lot of time processing fruits. Just turn them into a puree at high speed. You can also use a meat grinder. But in the first case, the consistency finished product will become more tender.
Pour the mass into a saucepan. Next, add sugar. Mix well. Now you can turn on the fire, only its intensity should be below average, otherwise the berry mass will burn from below. Constantly stir the future jam, and when the boiling process begins, remove the foam. Cook the jam for exactly 5 minutes, then turn off the stove. When the mass has cooled, bring it to a boil again. Continue cooking for 5 minutes. After cooling, repeat the process. That is, we cook currant jam three times for 5 minutes. Prepare jars and lids - sterilize them. Seal hot jam.
Black currant jam with pectin
Ingredients: a bag of pectin - 20 g; black currant - 1 kg; sugar - 1.3 kg.
After washing the fruits, be sure to let them dry. Then place the raw materials in a saucepan, combine with a third part of granulated sugar. Using an ordinary immersion blender, turn the berries into puree, transfer the gruel to the pan, turn on the fire. After boiling, remove the foam and pour the remaining sugar. Boil for 10 minutes, stirring. Add pectin and keep the burner on for another 5 minutes. Pour the treat into pre-sterilized containers and roll up.
Red currant jam for the winter
Recipe 1
Red currant - 1 kg; sugar - 1.5 kg.
After washing the fruits and sorting them out, pass through a meat grinder. Now we need a medium sieve. Grind the mass to get rid of the seeds and remnants of the skin of the berries. Mix the resulting tender mass with sugar, send to the stove. Turn on a small fire. Constant stirring will prevent the bottom from burning. Remove the foam during the boiling process. Boil redcurrant jam for 10 minutes. Let it cool completely. The next day, repeat the ten-minute boil again. The delicacy is ready if its drop holds its shape. Pour the hot mass into jars, roll up.
Recipe 2
Ingredients: red currant - 800 g; green apples - 500 g; sugar - 1.5 kg, water - 100 ml.
Sort the berries, wash them and dry them. Peel the skin off the apples and remove the cores. Put the pan on the stove, pour water into it, wait for it to boil. Now we send apples and berries there. Stir contents constantly. After 5 minutes, a lot of juice is formed, and the skin of the berries will burst and become soft. Turn off the fire and send the mass to the sieve. Our task is to separate the pulp from unnecessary components - currant seeds and skins. We put the mashed berry-fruit mass on fire, add sugar, boil. Cooking time on low heat - 30 minutes.
Constant stirring will contribute to faster boiling of the product, it will thicken better. In the meantime, sterilize the container with lids. To determine readiness, simply take a small amount of product and put on a plate. Treats don't spread? This means that it has already boiled down enough, it can be poured into containers and corked. After twisting the container, turn it over and leave it in this position to cool. From above it is recommended to wrap the jars with a blanket.
Jam from black or red currant berries can be cooked by any housewife, it's simple. The main thing is to bring it to a thick state. This is possible in two ways - long-term boiling or three short-term cooking, followed by cooling. By the way, you can combine two types of currants at once - red and black, you get an excellent mix. Experiment, but stick to the basic principles of making jam, that's the whole secret.
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