Currant jam without cooking: 5 recipes for cooking for the winter, storage

One of the sources of vitamins in winter is jam from different currants without cooking. This method of preparation allows you to save the maximum amount of nutrients in it. Each housewife has her own proven recipe for a “live” preparation, so you should familiarize yourself with the intricacies of making jam and the conditions for its further storage.

Features of making cold currant jam for the winter

For the preparation of blanks for the winter, you need to use high-quality raw materials, which guarantees the maximum benefit of the product. In addition, it is important to choose the right utensils during cooking and storage in order to preserve the delicacy without losing its beneficial properties.

Specific selection of berries

To make the jam tasty and fragrant, you need to carefully select the berries. They should be ripe, evenly colored and not showing signs of damage. All green and rotten specimens should be immediately discarded.

The berries must be sorted out, cleaned of the remnants of the stalk. Then thoroughly wash the selected raw materials 2 times, replacing the water. After that, put the berries in a colander, wait for the water to drain, or put on a towel.

Preparation of containers

To prepare raw jam, you need to use enamelware to eliminate the possibility of oxidation. Store the delicacy in glass jars with a volume of 0.5-1 l. Before cooking, all containers must be thoroughly washed with detergent, rinsed several times and dried well.To guarantee the preservation of the jam, the jars should be steamed in a water bath for 10 minutes before laying it, and then cool.

This stage of preparation must be approached responsibly, as poorly washed and dried jars can cause spoilage of jam.

How to make currant jam without boiling?

There are several basic recipes for "live jam". Each of them has its own characteristics of preparation. It is important to follow all these recommendations so that the currant harvest for the winter retains all its useful properties.

Classic recipe

Ingredients (per 2L):

• black currant - 1 part;
• granulated sugar - 1.5 parts.

Procedure:

1. Washed and dried blackcurrants are covered with sugar for 1-2 hours so that the berry releases juice.
2. Cover the basin with gauze to keep insects away.
3. After the time has elapsed, carefully mash the currants with a wooden spoon or crush.
4. Stir the berry mass and leave for 2-3 hours until the sugar is completely dissolved, cover the container with gauze beforehand.
5. Spread dessert into prepared jars, close tightly with nylon lids.

Quick Recipe

Ingredients:

• fresh currant berries - 1 l;
• granulated sugar - 1.6 kg.

Cooking algorithm:

1. Pour the selected berries with sugar, mix.
2. Spin the sweet mixture through a meat grinder, which will speed up the process of dissolving the sugar crystals.
3. Spread the resulting mass into glass jars, cover with lids and refrigerate.
4. After 2 days, when the mixture thickens, pour 2 tbsp. l. granulated sugar.
5. Roll up the jars with lids and take the workpiece to the cellar.

A layer of sugar sprinkled on top of the jam eliminates the likelihood of mold.

With vodka

Ingredients for 2 liters of ready-made jam:

• black currant - 1 part;
• water - ¼ part;
• granulated sugar - 1 ¼ part;
• vodka - 1-2 tbsp. l.

Cooking order:

1. Make parchment mugs slightly larger than the neck of a glass jar.
2. Soak them in vodka first.
3. Sprinkle the prepared berries with 1/3 of the sugar and leave for 2 hours to release the juice.
4. Drain the resulting syrup into an enamel container, add the entire volume of water, heat.
5. Add the remaining sugar, mix, wait for it to dissolve completely, boil for 5 minutes.
6. Pour hot syrup over berries and set aside to cool.
7. Drain, bring to a boil, refill the currants.
8. After 2-3 hours, spread the jam in sterilized jars.
9. Lay the impregnated parchment on top, and fold its edges up.
10. Pour in an additional 1 tsp. vodka.
11. Roll up the jars with lids and take them to a cool place.

Hot syrup and vodka guarantee that whole currants will keep their he alth benefits throughout the winter.

Raw white currant jam

Ingredients:

• white currant -1 part;
• granulated sugar - 2 parts.

Cooking order:

1. Twist the washed and dried berries in a meat grinder.
2. Pour sugar into the berry mass, stirring constantly.
3. Cover the container with gauze and wait 2-3 hours
4. Spread jam into prepared jars, cover with lids.
5. Put them in the refrigerator.

"Live" redcurrant jam

Ingredients:

• red currant - 1 part;
• granulated sugar - 1.5 parts.

Cooking algorithm:

1. Chop the berries thoroughly in a blender.
2. Grate them through a sieve to remove the pits.
3. Add sugar, mix, leave for 2-3 hours
4. After the time has elapsed, mix again, and then arrange in prepared jars.
5. Close with nylon lids, refrigerate.

Terms and conditions of storage

"Live" jam retains its beneficial properties for 12 months from the date of preparation. It should be stored in a cool cellar or refrigerator. Otherwise, the fermentation process will activate inside the cans, and mold will appear. Keeping raw jam longer than 1 year is not recommended.

Recommended