White Currant Jam: 2 Simple Step-by-Step Recipes for Winter Cooking

Fruit and berry jams, prepared in the form of a homogeneous mass without pits and peel, are an excellent delicacy, used to add to pastries, cereals, cottage cheese, yogurts, tint and flavor butter cream. Jams made with small stones and skins are good for the intestines and are rich in fiber. Consider recipes for jams from fragrant white currant, which is a valuable vitamin berry.

Subtleties of cooking whitecurrant confiture for the winter

White currant is a variety of red currant. It is rich in vitamins C and P, it contains a lot of organic acids, trace elements and minerals.Pureed white currant jam, pitted, amber-yellow in color, fragrant, has a harmonious berry taste. The pulp of the berries contains pectin, thanks to which the mass gels independently, regardless of heat treatment.

Pay attention! Whitecurrant pairs in flavor and texture with kiwi, oranges and pineapples, while pears and apples overwhelm the berry flavor in the jam.

Whitecurrant confiture can be prepared in different ways:

• passing through a screw juicer or a special machine to free from seeds and peel;
• grinding whole berries in a blender;
• grinding berries through a metal sieve.

In all cases, sugar is added, taken by volume in equal proportions with berry raw materials or a little more. Depending on the planned shelf life, jam is boiled or closed in jars without heat treatment.

How to choose the right raw material?

When buying berries in the market or in the store, first of all, pay attention to the stalks. In freshly picked berries, they are green, while in stored ones they are yellow-brown, dried. If you plan to make jelly without seeds, then choose large berries, they have more juice and pulp. High-quality raw materials are clean, without dirt stains and small plant debris.

Preparation of containers

For currant jam, glass jars with a volume of 0.3-0.5 liters, with glass lids and a locking mechanism, are suitable. You can close the jam with polyethylene or metal lids. For well-boiled jam that will be stored in the refrigerator, coffee jars with plastic lids will do.

The container inside is cleaned with baking soda with a brush, washed under running water, scalded with boiling water. If hot jam or jelly is to be poured without hot processing, jars and lids are sterilized by boiling for 7-10 minutes.

How to make currant jam at home

So, we figured out that there can be several options for harvesting currant jam for the winter. Consider traditional and modern ways.

Traditional recipe

According to the traditional recipe, the berries are ground through a sieve, sugar is added to the pulp without seeds and peel, and the mixture is boiled for 20-30 minutes.

Required products:

• white currant - 1 kilo;
• boiled water - 1 cup;
• sugar - 1 kilo.

Well-washed berries free from twigs, dry slightly on a soft cloth, put in a saucepan, pour boiled water and put on fire. Heat for 7-10 minutes to facilitate peeling.

Grate the berries through a sieve.Pour the separated juice with pulp with sugar, bring to a boil and cook over low heat until tender. If you need a thicker jam, the cooking time is increased to 40 minutes. When hot, the blank is poured into jars, corked, wrapped to save heat for 24 hours.

Option for multicooker

In a slow cooker, the cooking process is accelerated by high temperature and rapid boiling.

Pay attention! The lid of the multicooker must be closed during the jam cooking process, otherwise the dish may flow over the edges of the bowl.

Required products:

• white currant - 800 grams;
• water - 80 grams;
• sugar - 1 kilo.

Put the berries washed and removed from the branches into a bowl, pour water, close the lid and set the multicooker to the "multi-cook" mode with a temperature of 100 degrees for 20 minutes.

After the time has passed, allow the raw material to cool and grind through a sieve. Pour the grated juice back into the bowl, cover with sugar, cover with a lid. Set the mode "jam", time - 25 minutes.

Pour hot jam into jars, cork, keep warm during the day.

Jam without boiling

Pass peeled and washed berries and fruits through an auger juicer or a machine that is used to make tomato puree.

Required products:

• white currant - 1 kilo;
• kiwi - 3-4 pieces;
• orange - 1 piece;
• sugar - 1 kilo.

Pour sugar into the finished juice, stir the mixture well with a blender, arrange in jars, cork, put in the refrigerator.

Storing treats

Jam that has undergone long-term heat treatment can be stored on the mezzanine or in the space under the windowsill for 1 year. Billets with minimal heat treatment or without cooking are stored in the refrigerator for 3-4 months. For longer storage, the jars are put in the freezer.

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