Red currant jam without cooking: 3 best recipes for cooking for the winter

Adult children also like to eat jam. This dessert is available to every family, and when it is prepared with the preservation of all vitamins, it also turns into a he althy treat. One of these desserts is redcurrant jam, cooked without boiling. It turns out sweet, but at the same time it gives out a pleasant sourness. This jam has a translucent texture and a bright, rich color.

Features of making cold redcurrant jam for the winter

Preparing cold jam for the winter is not difficult, which is why it is a success with busy housewives.The cooking technology is such that the jam at the exit is raw, it does not need to be cooked on the stove. In fact, cold jam is a berry mashed with sugar, retaining all the benefits of vitamins.

During storage, the jam becomes thick, like jam, due to the content of pectin - natural "gelatin" in it.

Ingredients for the recipe

To make jam, you need only two ingredients: sugar and berries - red currant.

Proportions are observed according to a specific recipe.

Specific product selection

Berries for raw jam must be chosen ripe and overripe, so the taste of the final product will become more pronounced and bright. Currants before harvesting need to be sorted out from twigs, stalks and bad berries. Then it should be rinsed under cold water and spread out on a towel to dry so that excess water is drained off.

How to prepare the container?

Small jars, about 250-500 milliliters in volume, are best for storing cold jam. These jars are especially convenient to store in the refrigerator.

Preparation of containers, before putting jam into it, consists in washing, sterilization and drying:

1. It is better not to use a chemical detergent, but to opt for laundry soap, or a mixture of soda and mustard powder. You also need to use a new dish sponge.
2. There are several ways to sterilize jars. For example, in a microwave oven: for this, pour water into jars 1-1.5 centimeters from the bottom and heat for 4-5 minutes at a power of 700-800 watts. The lids boil on the stove in a saucepan for 5-7 minutes. When sterilizing in boiling water, jars and lids are placed in a pot of hot water and boiled for 6-7 minutes.Then they are carefully removed and placed upside down to dry.
3. Dry the jam containers on a clean towel until the moisture has completely evaporated.

How to make redcurrant jam without boiling?

The technology for making cold jam is very simple, but, nevertheless, different housewives have different recipes. Consider a few of them:

1. Quick Jam. Pass the prepared berry (1 kilogram) through a meat grinder or chop with a blender, and then mix it with sugar (1.5 kilograms). Stir until complete dissolution of the latter. The jam is ready!
2. "Raw Jam". Berries (1 kilogram) wipe through a sieve, add sugar (2 kilograms). To dissolve sugar, put a container with sweet puree on fire and heat to 50-60 ° C, stirring constantly. Divide jam into jars. After cooling, it will look like jam.
3. "Cold Jam". Rub currants (1 kilogram) through a sieve. Add granulated sugar (1.2 kilograms) and mix thoroughly. The sugar will dissolve within two hours, at which time you can prepare the jars. During this time, mix the berry mass periodically. If foam forms, it must be removed at the end of the process. Pour the puree into jars and sprinkle 1 tablespoon of granulated sugar on top.

How to properly store blanks?

Cooked cold jam should be stored in a cool dark place. The best storage would be a refrigerator, but you can make jars in a deep, cold cellar.

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