Red currant jam for the winter: a simple recipe and 17 cooking methods

Summer is the season for harvesting. Each hostess tries to make tasty and he althy treats for her relatives. One of the most popular berries is currant. Nature generously endowed her with vitamins, acids and antioxidants, which are very useful for the human body. You can make delicious jams from this berry. We offer you simple recipes for redcurrant jam for the winter.

Features of making redcurrant jam

To make the jam tasty, you need to know how to properly prepare the currants, and in which dishes it is better to cook.

How to select and prepare raw materials

A good, ripe currant should have a pleasant smell and a sour taste. Choose whole and firm berries, because only from them you can make a delicious confiture.

Having chosen the raw material, it must be properly prepared. The procedure involves:

1. Cleaning berries from twigs, insects and leaves.
2. Washing raw materials in a colander or sieve under gentle water pressure.
3. Spreading pure currants on a sheet to dry quickly.

Preparation of containers

It is best to cook hot confiture in a wide metal basin. Choose a container with a large diameter - this will speed up the cooking and setting of the jam.

If you have a basin with a diameter of up to 26 cm, it is more convenient to cook a maximum of 2 kg of currants at a time in it.

Store the finished product in pre-sterilized glass jars. Capron or metal caps are suitable for capping. They also need to be sterilized - for this it is enough to boil for a few minutes.

How to make redcurrant jam

We invite you to get acquainted with the most delicious and original recipes.

Classic recipe

To prepare a delicacy, pour 1 kg of currants into a colander and dip in boiling water for a couple of minutes. Pour the steamed berries into a container, crush and pour 1.5 kg of sugar, then pour one and a half glasses of water. Stir until the mass becomes homogeneous. Then put the jam on a slow fire and cook until it thickens.

Fast five-minute method

Already from the name it is clear that the jam according to this recipe should be made no more than 5 minutes. Mix 500 g of currants and 200 g of sugar in a saucepan, boil for 5 minutes over low heat. Roll ready jam into jars.

The 5-minute recipe is good because you can immediately put the jam on the table and eat it with pancakes or ice cream.

Stoneless

Pour 1 kg of currants with water, boil a little on a strong flame. After the berries, grind and pass through a sieve. Add 800 g of sugar to the resulting mass, boil for 10 minutes. Wait until it cools down, boil again. Repeat the procedure three times. After the last boil, pour the jam into jars prepared and sterilized for storing the workpiece.

From pectin juice

Another recipe for a quick and delicious seedless currant jam. Squeeze a kilogram of berries with a press. Mix the resulting juice with 700 g of sugar, mix and boil for five minutes. Add a teaspoon of pectin to it and boil for a few more minutes.

No cooking

Pass 1 kg of red currants and 1.2 kg of sugar through a meat grinder. Leave to infuse for three hours. During this time, stir it several times. When the sugar has completely melted, bring the jam to a boil. Immediately after that, pour the jam into glass jars and close the lids.

With cherries

What could be better than spreading delicious jam on crispy toast? This recipe allows you to make a blank with a unique summer taste. 1.5 kg of currants crush a little with a crush and cook until it thickens well. Throw 1 kg of sugar, boil for a couple of minutes. Add 0.5 kg of peeled cherries and boil until tender.

With cherries

Cherry and currant jam takes a long time to cook, but it turns out so tasty that you definitely won't regret the time spent. Ready-cooled jam resembles jelly in its structure. It tastes slightly sour, making it the perfect pie filling.

0.5 kg of currants scroll in a meat grinder, pour into a saucepan, pour 150 ml of water and cook until thick. Do the same with 1 kg of peeled cherries.Then pour 0.75 kg of sugar into the cherry puree and cook for 15 minutes. Combine two fruit purees in one pot and cook for 15 minutes.

With lemon

Put a kilogram of currants in a saucepan, sprinkle with a kilogram of sugar, add the juice of 1 large lemon and leave for 3 hours. Then bring to a boil over low heat, boil for 10-12 minutes and set aside for 9 hours. Then bring to a boil again and you can pour into jars.

With gooseberries

This jam has an amazing berry flavor that everyone will love.

3 kg of gooseberries and 1.5 kg of currants crush with a crush, grind through a sieve. Mix currant juice with 2 kg of sugar and bring to a boil. Add gooseberries, bring to a boil again. Boil for 20 minutes on minimum heat.

With blackberries

This jam has an original taste. Combine 1 kg of currants and blackberries in a saucepan, add lemon juice, a pinch of s alt and 500 g of sugar. Bring to a boil and simmer for 20 minutes.

With watermelon

This confiture has an amazing taste and aroma. Make juice from 0.6 kg of currants, mix with 200 g of sugar. Grind 0.6 kg of watermelon pulp with a blender and boil for several minutes. Dissolve 25 g of starch in water, gradually pour into boiling confiture. Pour into jars as usual.

With blackberries and chili

According to this recipe, you can prepare a very tasty sauce for meat. Mix separately 20 g pectin and 200 g sugar. Pass through the press 2 kg of currants and blackberries. Finely chop a couple of chili peppers. Add pepper, a mixture of pectin and sugar to the berry juice, boil for a couple of minutes. Add 1.4 kg of sugar to the mass and cook until it is completely dissolved.

With figs

This currant jam is not only delicious, but also very he althy. Make sweet syrup. Grind 1.5 kg of currants with 7 juniper berries. Combine syrup with berry puree and boil. Add 500 g chopped figs and cook for 20 minutes.

With agar-agar

Do you like marmalade? Then we suggest you cook it yourself.

Description of cooking:

1. Pour a kilogram of currants into a deep container, add boiled water, cover and boil on a low flame for 10 minutes.
2. After grind the berries. Mix the resulting juice with 500 g of sugar and cook for an hour, not forgetting to remove the film in time.
3. Throw 2 teaspoons of agar-agar into the mixture, stir well and boil for a few minutes to thicken it.
4. Line a deep baking sheet with parchment paper and pour in the jam.
5. When it has cooled to room temperature, refrigerate.
6. Frozen marmalade is ready to eat.

Through juicer

This delicious jam recipe is easy to make.Pass a kilogram of currants through a juicer. Pour 1.2 kg of sugar into the juice and stir to dissolve it. Pour the juice into jars and refrigerate overnight. After 24 hours, it will turn into jelly. You need to store the workpiece in the refrigerator.

In the bread maker

You can make delicious currant confiture in an ordinary bread machine. Pour 1 kg of berries into a deep container, crush with a crush and grind through a sieve. As a result, about 250 ml of juice will come out. Pour it into a bread machine and sprinkle evenly with sugar. Set the Jam program and turn on the device. It will do the rest on its own.

In the slow cooker

Pour a kilogram of washed currants into a multicooker mold and fill with water. On the “Cooking” mode, simmer it for several minutes so that the berries soften. After draining the water, crush the currants with a crush and wipe through a sieve to get rid of the skin and seeds.Pour pure juice into a slow cooker, add 400 g of sugar and turn on the “Extinguishing”. After 10 minutes, the jam is ready.

Further storage of confiture

Store blanks in a cool place where the sun does not fall. A cellar or cool pantry would be ideal.

If you make jam correctly and keep the storage conditions, it will last 2-3 years.

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