Is it possible to digest redcurrant jam. Berry bomb in jars

Redcurrant has not only useful properties, but also has a good gelling ability. Therefore, many housewives often make preparations from it for the winter season, such as jam, jelly or jam. Redcurrant jam has an amazing sweet taste. As a rule, it is used with baked pies, holiday pies or other homemade pastries. Preparing such a treat according to various recipes is quite simple.

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  Features of making jam

  For jam, you can use not only ripe berries. Slightly unripe fruits are much healthier, as they contain large amounts of pectin. Currants are crushed before cooking, pure juice or pitted puree is used. The consistency of the jam has a jelly-like appearance. This usually happens naturally, but sometimes pectin with gelatin is additionally added to obtain the desired density.

  For cooking jam, it is best to choose a stainless steel pan. It will not let the broth burn and will not leave an unpleasant metallic taste.

  A popular way to make jam is without boiling. Such a recipe will save all the vitamins to strengthen the body during the cold period. In this case, it is necessary to follow all the sterilization rules so that the contents of the jar do not deteriorate before winter. Jam containers should be chosen in small sizes (half a liter or 0.33 ml). This will be enough for baking once. If the family is large, then you can prepare liter jars, but no more. You need to roll up the container with treats with metal lids, as well as tight nylon or screw ones.

  Quick Recipe

  Many housewives call this recipe "five minutes". It is relevant for those who do not particularly like to mess with blanks.

  To cook a sweet treat, you will need the following ingredients:

  • Currant berries - 1 kg.
  • Sugar - 800 g.

  

  Step by step cooking

  The washed and peeled berries are whipped in a blender until a homogeneous consistency is formed.

  
  

  Then the resulting slurry is rubbed through a sieve to remove the remaining seeds and skin.

  
  

  Currant puree is transferred to a stainless pan in which jam will be cooked. Then add sugar, mix thoroughly and turn on a quiet fire so that the sweet broth does not burn.

  

  Jam is boiled until the desired thick consistency is formed. During cooking, the jam is periodically stirred with a wooden spatula.

  

  It is necessary to lay out the sweet broth in jars while still hot, since when it cools, the mass will thicken even more.

  

  What can be prepared from gooseberries for the winter - simple and original recipes

  Jam without cooking

  The cooking process in this case must be carried out in special purity. Currants should be thoroughly washed and dried. To make jam, you need to prepare the following products:

  • Berries - 1 kg.
  • Sugar - 2 kg.

  Cooking technique:

  1. 1. The dried berry is crushed with a blender, passed through a sieve.
  2. 2. The puree mass in this recipe is not boiled, but only covered with prepared sugar.
  3. 3. Everything is mixed until it is completely dissolved in jelly.
  4. 4. Next, they are laid out in sterile jars and rolled up.

  Classic recipe

  To make jam, you will need the following ingredients:

  • Red berry - 1 kg.
  • Sugar - 1.5 kg.
  • Water - 1.5 cups.

  Step by step cooking process:

  1. 1. Currants are prepared in advance.
  2. 2. In parallel, put a pot of water on the fire to boil it.
  3. 3. The berry is poured into a colander, and it is placed directly in boiling water for several minutes.
  4. 4. Next, the currants are placed in kitchen utensils, where it is planned to cook jam.
  5. 5. In it, the berry is crushed with a special wooden pestle, water and granulated sugar are added.
  6. 6. Mix all the ingredients well so that the granulated sugar completely melts.
  7. 7. Then a quiet fire is set on the stove and the jam is boiled until a thick mass is formed.
  8. 8. The process of packaging jam in jars is similar to the previous recipe.

Currant jam is an independent delicacy, an ingredient in sweet sandwiches, a great addition to ice cream and any other desserts.

It will find its place in any sweet dish and will surely delight you with its amazing taste.

Currant jams for the winter can be prepared in a variety of ways.

The best of them are collected here!

Currant jam for the winter - general principles of preparation

For jams, you can use black, white and red currants. Sometimes several varieties are mixed. You can add other ingredients. Basically, these are berries that coincide in time of ripening: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and sent to the workpiece. Jam is always brewed.

What is the difference between jam and jam? Both types of blanks consist of berries and sugar. The difference between them is only in consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and seeds is used. The consistency of jam is jelly. It is achieved in a natural way due to the pectin contained in the berries. Sometimes gelatin, pectin are additionally put for the desired consistency. The workpiece is thicker, does not require long cooking.

Currant jam lends itself well to storage. The boiling mass is poured into a sterile container and hermetically sealed. After cooling, they are sent to a cool pantry or to the basement.

Recipe 1: Natural currant jam for the winter

Recipe for natural currant jam, which contains only sugar. Berries for this blank can be used red or black, no difference.

1. We sort through the berries, remove the spoiled currants, tear off the tips and tails. We wash.

2. We put it in a combine or in a bowl, grind it to a puree state along with the bones.

3. Add prescription sugar, put on the stove and start heating. It is important that the grains dissolve before the jam boils.

4. After boiling, boil the workpiece to the desired density, on average about thirty minutes. Stir regularly so that the mass does not burn.

5. We lay out in jars, previously sterilized. We clog. After cooling, we send it to storage in a cool place.

Recipe 2: Redcurrant jam for the winter with gelatin

A variant of a very thick redcurrant jam for the winter, which does not need to be boiled for a long time. A suitable consistency is easy to obtain by adding gelatin, but everything must be done according to the rules.

25 grams of gelatin.

1. We sort, wash the berries and twist through a meat grinder. Or grind in other ways.

2. Combine dry gelatin with prescription sugar, stir.

3. Pour the sugar mixture into the twisted currants. Stir and put in the refrigerator for two hours.

4. We take out, mix again and hold for another four hours.

5. Put the sweet mass on the stove and simmer until boiling, but do not boil. If the grains of sugar have not dissolved, then simply turn off and leave the mass to stand until it cools. Then heat up again.

6. We put hot, but not boiling jam in jars. If the mass boils, then it's okay. It’s just that gelatin will lose its properties, and the workpiece will not turn out thick enough.

Recipe 3: Blackcurrant Jam for the Winter with Orange

To prepare a spectacular and fragrant blackcurrant jam for the winter, you need a juicy orange. Or even a few.

0.3 kg of oranges.

1. Put the currants in a colander, rinse well. Leave for half an hour to drain excess liquid.

2. Grind the berries in a puree with a combine. Or just twist through a meat grinder, but use a mesh with small holes.

3. Add sugar to the berries, set to boil.

4. Remove the fragrant zest from the orange. To do this, simply rub the washed citrus on a fine grater.

5. We clean the whole orange from the remnants of the peel, remove the seeds from the slices and twist the citrus pulp or interrupt in a food processor.

6. After 10 minutes of currant cooking, add an orange.

7. Boil jam with citrus together for 15 minutes.

8. Pour into the required containers, cork. Keep upside down until cool.

Recipe 4: Currant jam for the winter with pectin

A wonderful recipe for red or blackcurrant jam for the winter, which is cooked very quickly. Pectin gives density and the desired consistency. You can buy it in the departments of baking ingredients.

1. We sort out currants. We tear off all the tails. Put in a bowl, take a large pestle and grind. Juice should appear.

2. Pour pectin and put on fire.

3. After boiling, add granulated sugar to the berries. We reduce the fire and hold until the grains are completely dissolved.

4. After boiling, cook the jam for exactly five minutes.

5. We take a clean ladle, sterile jars and pour the workpiece. Seal tightly for later storage. Lids should also be clean.

Recipe 5: Redcurrant Jam for the Winter with Gooseberries

A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, why not harvest them together?

0.6 kg of gooseberries;

0.3 tsp citric acid.

1. We put gooseberries in a saucepan, which we must rinse and dry.

2. We lower the blender and turn the berries into thick juice.

3. Add all the sugar at once and be sure to pour in the water.

4. We put the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.

5. While the gooseberries are being prepared, sort out the currant berries and also puree.

6. Pour red currants and cook together with gooseberries for another quarter of an hour, add citric acid.

7. Jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!

8. We twist the lids, cool, send for storage.

Recipe 6: Ginger Blackcurrant Jam

A variant of an unusually fragrant and rich blackcurrant jam. It can be sealed for the winter if something remains after sampling.

20 grams of ginger;

1. Grind currant berries to gruel, transfer to a saucepan.

2. Add prescription sugar, put on a slow fire. Simmer under the lid until the sand is completely dissolved.

3. As soon as the grains are completely dispersed, you can add fire. Let the jam simmer for 10 minutes.

4. Add finely grated ginger, then pour cinnamon.

5. Boil for about ten more minutes and the fragrant treat is ready!

Recipe 7: Currant Jam in a Multicooker

How to make jam from any currant in a slow cooker. It can be consumed immediately or decomposed into clean containers and sent for storage. The kitchen assistant must have a “multi-cook” program with the ability to independently set the desired parameters.

3 cups of sugar;

150 grams of water.

1. We put the berries washed and freed from twigs in a slow cooker.

2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.

3. We take out the currants, cool and wipe through a sieve. Get the most delicate puree with a minimum amount of waste.

4. We combine the currants with sugar, send it back to the slow cooker.

5. Set the jam program for 20 minutes, this is enough for jam.

6. After the signal, we take out the fragrant mass and use it for its intended purpose. Do not worry about the consistency of the jam, after cooling it will become thicker.

Recipe 8: Currant Jam for the Winter with Cherries

Another option for a very bright and rich currant jam for the winter, which can be prepared from black, red and even white varieties.

1. We immediately remove the seeds from cherries, throw the washed berries into a saucepan.

2. Add pure currants without ponytails and leaves.

3. Pour in half a glass of water, cover and steam for fifteen minutes. Berries should be completely soft. Cool down.

4. Grind the steamed cherries with currants through a sieve. Optionally with small holes.

5. Add sugar to the gentle puree, stir and set to boil.

6. After boiling, we simmer the jam for about ten minutes.

7. Pour into jars and you're done! We seal immediately until the mass has cooled.

In order not to get burned when pouring boiling jam into small jars, the containers are placed on a plate. They hold on to it, and accidentally spilled drops do not stain everything around.

Drops of jam that have fallen on the neck of the jar should immediately be wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will enter the workpiece, the contents of the jar may soon deteriorate.

How to check if the jam will harden or not? You just need to drop a drop of hot mass on a chilled plate. You can immediately lay several dishes in the freezer to make it easier to determine the desired consistency.

Banks need to be corked immediately after laying out the jam, while the workpiece is hot. Covers, key, towels should be at hand.

It is better to add sugar to jam after softening the berries. Otherwise, they will remain hard for a long time, the process of preparing a sweet treat may be delayed.

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 determines the positive effect of berries on the immune system, the digestive tract, and the 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 hermetically sealed.

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 laid out on a paper towel in one layer so that they dry out.

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 all the healing properties of the berry in it are fully preserved. Jam is made from grated raw currants, so 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 put in a cool place and left 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. This can be done by placing them in a cold oven and bringing to a temperature of 200 degrees. This will just take about 20 minutes.

The secret of quick cooking in equal volumes of red currants 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 using kitchen appliances (meat grinder, blender) or manually (using a pusher). Put the water on the fire, and as soon as it boils, put the 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-fruit sauces are perfect for 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 a 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, red currant-based jam with the addition of blackberries and chili peppers will surprise you with an unusual taste and versatility of use.

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 redcurrant jams.

• Slightly unripe berries are more suitable for this dish, 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.
• Due to the high acid content, 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 aromatic 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”.
• You can add a piquant and rich taste to the dish by adding 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 conservation. 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.

Do you like different berry jams? Then you should definitely try the ones we have prepared for you today. Here you will find not one, not two or even three recipes. Choose the one that you like more than others, try and surprise your receptors with something unusual.

Preparing several jars of jam will take you very little time. The maximum is one hour and fifteen minutes. Is it a lot to have such a dessert in your pantry? Yes, and not in a single copy! Get started soon with us.

General principles of preparation

To make jam, you just need to know how to choose currants. It is not difficult at all, you just need to be careful and demanding. After all, you, like the rest, do not want to throw money "down the drain" for the wrong product?

We advise you to buy berries from those who definitely grew them real and natural. Most often these are older people. Their goods can not only be seen, but also smelled, as they say, and touched. Berries should smell good and taste sour. Choose dense, whole and fresh currants, and everything will definitely work out!

Red currant winter jam

Cooking time

calories per 100 grams

The classic version of everyone's favorite redcurrant jam is right in front of you. We will help you prepare it in just a few minutes. It's very simple and delicious.

How to cook:

Tip: instead of blankets, you can use towels, sweaters, sweaters - any warm and voluminous things.

Winter sweet with gelatin

If you prefer thick and jelly-like redcurrant jam, make it according to this recipe. Here we use gelatin to achieve the very desired consistency of currant jam.

How much time - 6 hours and 30 minutes.

What is the calorie content - 191 calories.

How to cook:

1. First sort the berries, removing all twigs and leaves;
2. When only whole and dense ones remain, rinse them with running water;
3. Next, you need to kill into a homogeneous mass in a blender or through a meat grinder;
4. Mix gelatin with sugar and add the crushed mass there;
5. Stir and put in the refrigerator for two hours;
6. When the time has passed, take out the mass, mix and return to the refrigerator for another four hours;
7. After the time has elapsed, transfer the mass to the stove and turn on a low fire;
8. Bring to a boil, but in no case boil, otherwise the gelatin will stop working. If the sugar did not have time to disperse during this time, let the mass cool, then heat it again in the same way;
9. Arrange hot jam in jars, twist and put away “under a fur coat”.

Tip: gelatin can be replaced with agar-agar, pectin and even a small amount of soda.

Berry bomb in jars

Here we combine two types of berries at once - gooseberries and, of course, red currants. Did you know that when you combine sweet and sour, you always end up with something incredibly delicious?

How much time - 55 minutes.

What is the calorie content - 189 calories.

How to cook:

1. Sort the gooseberries to keep only fresh and whole berries;
2. Dry them by laying them on dry napkins or a clean towel;
3. Pour gooseberries into a blender bowl or bowl, mash it with an immersion blender;
4. Pour the mass into a saucepan, pour in water and add sugar;
5. Place on fire, bring to a boil, not forgetting to stir;
6. Boil for fifteen minutes;
7. During this time, sort out currants, remove twigs and get rid of bad berries;
8. When the gooseberries are already preparing for a quarter of an hour, add currants to it;
9. Cook the mass for the same amount of time, not forgetting to stir;
10. Add citric acid, mix and pour into jars.

Tip: You can use honey instead of sugar. You will get a more useful and unusual jam in taste and aroma.

An easy way to make berry treats

If you are always at work, busy all the time and you don’t have enough time for anything, but you still want redcurrant jam, we suggest you cook it in a slow cooker.

What is the calorie content - 162 calories.

How to cook:

1. Sort currants, getting rid of bad berries;
2. Remove the branches, rinse the berries and pour them into the multicooker bowl;
3. Pour in water and cook under the lid for twenty minutes at 100 degrees;
4. After that, pour the contents of the bowl into a bowl, cool;
5. Kill the mass in a blender and then pass through a sieve;
6. Add sugar to the resulting puree, return to the slow cooker;
7. Set twenty minutes in jam mode, then immediately pour it into jars.

Berry delight with cherry

You probably think that if you mix red currants and cherries, you will get not jam, but some incredibly sour mass. You are a little mistaken, because we use sugar just to get real jam from cherries and red berries.

INGREDIENTS	QUANTITY
cherry	1.2 kg
sugar	1.4 kg
currant	0.8 kg

How much time - 1 hour and 10 minutes.

What is the calorie content - 193 calories.

How to cook:

1. Wash the cherries, dry the berries a little;
2. Then sort them out, leaving only whole fruits;
3. Break them into halves, remove the bones;
4. Fold the halves of the berries in a saucepan;
5. Sort currants, throwing out bad berries and twigs with leaves;
6. Pour to the cherry in a saucepan;
7. Pour half a glass of water, put on fire and cook, stirring, for fifteen minutes;
8. During this time, the berries will become soft, they must be cooled;
9. Rub the cooled mass through a sieve to obtain a homogeneous puree;
10. Add sugar to it, mix and place on the stove;
11. Bring to a boil and, stirring, cook for ten minutes;
12. Immediately pour into jars, roll up and turn under blankets.

Tip: the jars must be turned upside down so that the lids do not blow off from the hot air that forms in the layer between the jam and the lid.

Delicate jam as a dessert

In this recipe, we will make pitted redcurrant jam. A real berry delight, in which nothing will stop you from feeling the real taste!

INGREDIENTS	QUANTITY
berries	2 kg
sugar	1.6 kg

How much time - 1 hour and 5 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Sort out the berries, throw away all the bad ones, leave only whole and dense ones;
2. Throw away the twigs and leaves too, pour the currants into a bowl;
3. Rinse it with running water and pour into a blender;
4. Grind until smooth;
5. Pass the resulting mass through a sieve with a spoon or spatula;
6. In the puree, which turned out to be on the back of the sieve, add sugar;
7. Put on minimum heat and cook for seven minutes, stirring;
8. After that, cool the jam, then bring to a boil again;
9. The second time, cook for ten minutes, cool again;
10. The third time, cook for fifteen minutes and immediately pour into small containers.

Tip: If you want a thicker jam, add some gelatin or pectin.

If you are going to put the jam in small jars, we advise you to place them on small plates that you can lift and not burn yourself. In addition, everything that drips past will also not be on a plate.

To get a more unusual taste of jam, add the most common spices to it. It can be vanilla pods, cinnamon, cloves, star anise, nutmeg, cardamom and so on.

If jam gets on the neck of the jar, it must be wiped off so that the lid is evenly light and does not let air through. Otherwise, your jam will spoil very quickly.

To determine what consistency the future jam will have, you need to drop a little on a plate. Due to the fact that it is cold, the jam will immediately return to its normal shape. This is suitable for those who, for example, like thick jams and do not know if they need to add more gelatin or what is already enough. In order for the experiment to be as accurate as possible, you can freeze the plate so that it was even colder.

Honey can be added to jam instead of sugar. The taste will not be the same as usual, but know that this particular taste can be considered natural, like the aroma. But this is only with the condition that the honey is natural.

Such jam is also suitable as a filling for pies, pastries, cakes, dumplings and other flour products. They can fill pancakes or serve with pancakes. Can be added to tea or eaten with a spoon during a cold. Redcurrant jam is a versatile, tasty and healthy product.

You can enjoy fresh red currants at the height of summer. And in order 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, wonderful desserts are obtained in the form of jam, marmalade, preserves, jelly. In combination with any cream, such jam can be a filling for cakes, pastries, a layer for pies and sour cream.

Before you start cooking this delicacy, you should carefully prepare the plucked crop. We sort out the currants, remove the branches, rinse with water. To make the berries burst, boil them for 1-2 minutes in a small amount of water and rub them well through a sieve, discard the skin and seeds. In an enameled bowl, cook berry puree for 20 minutes, add 1 kg of sugar (per 1.5 kg of currants) and, stirring, so as not to burn, boil over low heat until thickened. In the process of cooking, remove the resulting foam. We fill sterilized jars with hot jam, cork them and cover with a blanket until they cool completely. You can make jam without removing the seeds, but simply grind the berries in a meat grinder. In an enamel bowl over low heat, dissolve 0.5 kg of sugar in 250 ml of water. Then pour the currant puree and, mixing thoroughly, boil for 5 minutes. Set aside to cool completely for 2-3 hours. Repeat the procedure 3-4 times until the jam becomes thick. We lay out the hot dessert in jars and cork tightly, covering the top with a warm blanket.

It turns out very tasty currant jam with cherries. The recipe for this dessert is very simple. Boil the red currant berries for 1-2 minutes, then wipe them through a sieve. For 1.5 kg of such berry puree, add 1 kg of sugar and cook over medium heat until the mass becomes thick. After that, add 500 g of cherries and, stirring occasionally, cook until the berries are ready.

The unique taste of jam gives watermelon. Grind 1 kg of currants with 1.5 kg of sugar, add 1 kg of watermelon pulp and cook for 30-40 minutes. Then wipe through a sieve, boil again and put into dry jars. Store in a cool place. According to the same recipe, you can cook jam with bananas. Replace watermelon pulp with 5 bananas. You will get a delicate taste with a banana aroma.

Red currant jam can be used as an independent dessert, it goes well with ice cream, soufflés, cocktails and yogurts. Such jam can be an exquisite addition to confectionery pastries, fruit salads, cottage cheese casseroles, pancakes and pancakes. Delicious, healthy and beautiful jam is easy to make at home.