Blackcurrant jam with apples together. Blackcurrant and apple jam

Fragrant, beautiful in appearance and very, very tasty! We are talking about a vitamin delicacy that every hostess can cook in her kitchen - blackcurrant and apple jam. The ensemble of these fruits gives an excellent result - jam from them contains a lot of useful vitamins and minerals. In the cold season, when there is a season of colds and infectious diseases, such a sweet "medicine" should be present on every table, because currants and apples are rich in vitamins C, A, D, glucose, and iron.

At home, making blackcurrant and apple jam is not difficult at all if you use our recipes.

Blackcurrant and apple jam: a classic recipe

Product set:

• 1 kg of ripe apples;
• 1 kg of blackcurrant berries;
• 6 large glasses (200 ml each) of sugar;
• 500 ml of water.

Cooking instructions

Wash apples in running water, cut off the damaged areas on them, remove the core. We sort out the currants, cut off the dry tips, wash. Grind apples and berries through a meat grinder. Pour sugar, water to the fruit and berry mass and mix. When all the sugar has melted, pour the workpiece into a saucepan with a thick bottom and set to boil over low heat. After half an hour from the start of boiling, turn off the jam and leave to harden for several hours. Next, bring the workpiece to a boil again, stir all the time, not allowing it to burn. When the jam reaches your desired density, turn off the fire. Pour the jam into sterile jars and close. For long-term storage, we cork the workpiece with metal caps. If the jam will be consumed immediately, then you can save it in the refrigerator under a nylon lid.

Blackcurrant and apple jam with citrus fruits

The notes of citrus fruits present in the delicacy, the recipe for which is presented below, give it a special piquancy. And there are more vitamins in such a jam.

Product set:

• 300 g of blackcurrant;
• 300 g of sweet apples;
• 1/4 pc. lemon
• 1/4 pc. orange;
• 2 leaves of fresh mint;
• 500 g sugar.

Cooking instructions

All fruits are washed and dried on a towel. Cut apples into small slices. We clean the currants from dry tips and pass through a meat grinder, grind citrus fruits with it. Pour fruit puree into a saucepan, dissolve sugar in it. Bring the workpiece to a boil, cook for 5 minutes, and lay the apples. On low heat, cook the jam for a quarter of an hour, constantly stirring it. Before turning off the fire, add mint leaves to the delicacy. Pour the jam into a glass sterile container, cork.

We offer today to prepare a very tasty blackcurrant confiture, a recipe for the winter with apples is simple and interesting. Its texture is very thick, soft and silky. Apples, due to the content of pectin, will make our delicacy thick. Already at the end of cooking, the consistency will be visible, and after cooling it will become even thicker and more dense. Such confiture can be used to fill wind pies, it can be used as a filling for a shortbread pie, it can also be added to morning cereals, cheesecakes, pancakes or pancakes.

- black currant - 300 g,
- apples - 3 pcs.,
- sugar - 300 g.




We choose apples of any variety, we decided to give preference to a mixed composition - apple-pear. We wash the apples under a stream of cool water, wipe dry. We cut each apple lengthwise into two parts, cut out the seeds and partitions. Leave the apple skin in place. Now we cut the apples into arbitrary pieces, so that they fit into the hole in the meat grinder.




We sort out the currants, put the selected berries in a bowl, fill it with cool water, remove the floating leaves and dry twigs. We drain the water, dry the berries.




Now we need a meat grinder and a blender, first we skip currants and apples in a meat grinder, select a mesh with the smallest holes. We shift the crushed mass into a blender bowl, beat at high speeds. As a result, we get a homogeneous thick puree. This puree can be frozen in portion molds.




We shift the currant and apple puree into a saucepan with thick walls.




Pour the measured amount of granulated sugar. We mix everything, send it to the stove. Based on your taste preferences, you can add your favorite spices to the berry-fruit puree.




Having set the average heating of the burner, cook the jam for about 12-15 minutes. We make sure that our delicacy does not boil much, we also stir it several times to avoid burning. The jam changed a little in color, thanks to the currant it became a rich dark color, the consistency turned out to be thick. In order to be 100% sure that the jam is smooth, we pierce it with an additional submersible blender. After this process, boil the jam for another minute.




We prepare jars for confiture in advance - we wash them thoroughly, sterilize them over steam or in the oven. Boil the lids in boiling water for five minutes. We lay out the hot jam in jars, tightly tighten the lids, cool upside down under a blanket. Put the rest of the jam in a bowl, take a sample after cooling. We store the workpiece in a closet or pantry.




Enjoy your meal!

No less delicious

For the first time, Irina Chadeeva brought the Gost marshmallow recipe to the Runet. Tireless and creative Instagram food bloggers popularized the marshmallow and brought it to the masses. Probably, one of the founders of the fashion for marshmallows was the homemade confectioner from Moldova, Yulia Rodnichi (@juilasika). I think that it was the photogenic form of her marshmallows (roses) and endless experiments with flavors and colors that allowed this dessert to take its rightful place in the arsenal of self-taught pastry chefs.


The recipe for marshmallows according to Chaydeika remained the most common until the hand of the professional confectioner Nina Tarasova touched the recipes. It was she who improved it by minimizing the amount of sugar, and also adjusted the cooking technology. It used to be, due to its denseness and ignorance of the rules for using agar-agar (the main ingredient in marshmallows), everyone spent time soaking it. But ... about everything in due time.

In this publication I give Nina's recipe, which I now always use. Marshmallow is tender, springy, with the perfect balance of sweetness. Therefore, let it be stored here as an example of an ideal recipe.

You will need:
250 g puree (in this case it is a mixture of 150 g apple puree and 100 g black currant puree)
350 g sugar (1)
50 g sugar (2)
8-9 g agar-agar
150 g water
1 protein

Process:

Classic marshmallows are made from applesauce. Perhaps it’s worth starting your acquaintance with homemade marshmallows with apple, classic. It is more stable due to the high content of pectin and therefore the result will be more predictable (100% will harden).
Sour or sweet and sour apples are best suited for making marshmallows, this will achieve a more harmonious taste. It was the homemade apple marshmallow that pleasantly surprised me with the aroma and taste of a real garden apple, which you will not hear in a purchased counterpart.

Dyes can be used to play with marshmallow color. But in my opinion, this is rather boring, besides, the key benefit of homemade marshmallows is its naturalness, so the dyes should be natural. Almost any berries and fruits can be used as the basis for puree, berry puree can be used both by itself and mixed in any proportions with apple puree. This is where we enter the path of experiments with color and tastes.
This recipe used a mixture of apple and currant puree. Apple-berry mixes can be taken as a training mix if you are not completely confident in your abilities and do not risk venturing into experiments with pure flavors (only cherry, only currant, etc.)

You can make your own applesauce by baking apples in the oven or microwave. Separate the baked apple pulp with a spoon and pierce with a blender, wipe through a sieve.
Boil the frozen currant until the berries soften, rub through a sieve. Boil the resulting mass, the puree should turn out to be quite thick, I think that in terms of consistency it turns out to be a little thicker than baby fruit puree in the package.

Put the apple-currant mix in a deep form for whipping. Ideally, the form should be metal or glass, well washed. Pour the protein into it and begin to beat until the mass turns pale. If you make marshmallows only from applesauce, the mass will become almost snow-white. In the case of currant mix, juicy burgundy puree will acquire a more delicate shade. As for the consistency, by this point the mass should already be strong and well whipped.

In a saucepan, heat sugar (1) with water. Mix sugar (2) with agar-agar. When the temperature of the sugar syrup reaches 80 degrees, pour in the agar-agar mixed with sugar (2). Mix well to dissolve the agar-agar. Stirring constantly, bring the syrup to 110 degrees.

As soon as the temperature of the syrup has reached the required level, remove the saucepan from the heat and constantly whisking the berry-protein mixture, pour the syrup in a thin stream. The whipping speed can be medium and higher, since the mass is already quite dense, and it will be difficult for the mixer to cope with whipping at low speeds. As the mass thickens, increase the whipping speed. When choosing a container for whipping, keep in mind that as a result, the mass will almost triple, so it is preferable to use a deep bowl so that you do not have to collect the marshmallow mass along the walls of the kitchen.

Even from one serving of marshmallow mass ingredients, a lot is obtained, so you can experiment with the shape from the heart.
So, we transfer the well-whipped, still warm marshmallow mass into a pastry bag with a nozzle and place the marshmallow on parchment or a silicone mat. Agar-agar freezes at 40 degrees, so you should not hesitate to deposit marshmallows.

The next day, tired of the long wait, remove the marshmallows from the rug, glue the halves and roll in powdered sugar.
Zephyr is ready! You can try!

While summer pleases us with ripe fruits, the season of home-made preparations lasts. Every skilled hostess tries to roll up as many different pickles, compotes, salads, sauces and, of course, jams as possible. If the classic versions of sweet jam and marmalade are already waiting in the pantry, and you are thinking about what else to please your family on a cold winter evening, then this recipe is for you.

Delicious redcurrant and apple jam turns out to be very fragrant and thick. The sweetness of the berries, diluted with fruit acid, creates a truly unique and inimitable composition of taste. This jam is the perfect complement to a cup of tea, a bun or pancakes. Currant and apple dessert can also be used to create homemade cakes. Since the jam is quite thick, it is perfect as a filling for pies, pies, bagels or croissants.

Ingredients

• Redcurrant - 400 g;
• Apples - 500 g;
• Sugar - 500 g;
• Water - 0.5 tbsp.

Cooking

To begin with, red currants must be sorted out from twigs, leaves and spoiled berries. Next, the fruits should be placed in a colander and rinsed under high pressure with cold water. Alternatively, if you have blackcurrant, make this jam from it.


Place the redcurrants in a saucepan and add half a glass of water. Put the container with the berries on medium heat and boil them for 5-10 minutes. It will take you quite a bit of time for the red currant to let the juice out. To speed up this process, you can use a potato masher. Press the berries with the device right during cooking.


Let the currants cool slightly (10 minutes), and then rub them through a large metal sieve into a clean container.


Add sugar to currant mass and mix well.


Peel the apples and then cut the flesh into slices. Any kind of fruit is suitable for making jam. By the way, their number can also be varied at your discretion.

Send apple slices to currants. Send the pan with the fruit mass back to the stove. Cook the mixture over low heat for 10 minutes.


Remove the saucepan from the stove. Grind its contents with an immersion blender, turning the mass into a homogeneous puree.


Put the pot of jam back on the fire (the flame should be below average), and boil the dessert for another 10 minutes. Leave the treat for one hour, and then check how thick it becomes. If you want to achieve a more viscous consistency of the dessert, boil the jam again.


Sterilize pre-washed jars in the oven for 10 minutes at a temperature of 100 degrees. Pour the lids with which you will roll up the container with the workpiece for a few minutes with boiling water. Distribute the finished jam from apples and currants into sterile jars, filling them up to the very neck. Close containers well with lids. After the dessert is infused, it will turn out even thicker, thanks to the gelling properties of apples and currants.


Jars of jam should be cooled by wrapping them in a blanket, and then moved to storage in a dry and darkened room.

Bon appetit and the most delicious winter with an unforgettable aroma of summer fruits!

Blackcurrant is a fragrant and very useful berry. It contains many useful vitamins, after eating a spoonful of fragrant jam from this berry, you will fill your body with strength and energy for a long time.
Blackcurrant jam with apples, the recipe with a photo of which I offer you, turns out to be very tasty, its pleasant smell and delicate taste in the cold winter season will remind you of a warm summer. To prepare this delicacy, you do not need to be a professional, you just need to have on hand the ingredients from which a sweet delicacy is prepared. If you are interested in the recipe for making blackcurrant and apple jam, you can cook it right now, and I, in turn, will help you with step-by-step photos in order to make it easier for you to make delicious and very fragrant jam.
The ingredients for making delicacies are the most common, but I think they are clear from the name. These are apples and black currants. Naturally, to make it sweet, and possibly thick (if you like it), you also need to add granulated sugar to it.
So, about the number of ingredients in detail:
- 250 grams of blackcurrant (fresh, if the season; or frozen, if the berry is out of season),
- 1 cup of sugar,
- 2 or more apples.

Recipe with photo step by step:

Wash blackcurrants. Then remove all ponytails. Despite the fact that this procedure is long - it is mandatory if you want the banks to stand all winter.
Put the washed berries in a container.




First wash the apples, then peel them, cut them and put them on the blackcurrant.




Pour granulated sugar to the products.




Boil blackcurrant and apple jam over moderate heat. 10-15 minutes will be enough. If you like the jam to be thick, then cook it longer.






Arrange the finished jam in jars, tighten them with lids