Red currant jam: TOP 10 recipes for the winter at home

The abundance of the harvest of berries allows housewives to be inventive and cook not only the classic versions of jam from red and black currants, but also come up with new ones. A variety of components, their quantity is taken, taking into account the combination of taste indicators of products. It is experimentation with the addition of new ingredients that allows you to get new culinary masterpieces.

Features of making currant jam for the winter

The main feature of jam is the state of jelly. Readiness is checked by a test: put a few drops of the berry mass on a saucer, if it thickens when it cools, the jam is ready.

The amount of sugar is used taking into account the taste of the berries. The more sour, the more sugar.

Preparing the main ingredients

In preparation you need:

• sort out berries, select spoiled, lethargic, crushed ones;
• remove stems, leaves;
• wash, dry fruits;
• red currants need to be washed with twigs, then selected, otherwise some of the juice will be lost.

How to prepare the container?

Canning containers and lids must be clean and sterilized. It is recommended to wash them with soda, sterilize in any convenient way: hold over steam, in the oven, microwave or boil.

How to cook blackcurrant jam at home?

Preparation of various variations of jam is based on classical technology. If desired, you can add different components, taking into account the taste of the products and the preferences of the family.

Classic recipe

This is a basic cooking option that can be used to make other varieties of marmalade. The amount of sugar is taken according to the sweetness of the berries.

Required:

• berries - 1 kilo;
• sugar - 500-550 grams.

Sequence of actions:

1. Pour the berries into a container, crush a little, cover with sugar.
2. When the juice is released, grind through a sieve to remove the seeds, the skin. They can be used for compote.
3. Boil the resulting mass for a quarter of an hour, decompose into banks.

Quick pitted jam recipe

Use the amount of products specified in the classic recipe. For quick cooking, pass the prepared currants through a meat grinder, cover with sugar, cook for a quarter of an hour.

With wine and lemon juice

Spicy aroma and taste of marmalade will please even the most sophisticated gourmet.

Required:

• currant - 1 kilo;
• juice of one lemon;
• sugar - 550-600 grams;
• cinnamon - 15 grams;
• red wine - 250 ml;
• zest of one orange.

Sequence of actions:

1. Pour currants into a container with a thick bottom, cover with sugar, crush, pour in lemon juice, boil for 5-10 minutes. When it cools down a bit, pass through a sieve or chop with a blender.
2. Add grated zest, cinnamon, cook for a quarter of an hour, stirring.
3. Pour in wine, boil for 5 minutes, pour into prepared container.

With plums

For cooking you will need:

• plums - 1.5 kilograms;
• currant - 1.5 kilograms;
• sugar - 2 kilograms.

Cooking scheme:

1. Separate the washed plum from the pits.
2. Combine plums with berries, pass through a meat grinder or chop with a blender.
3. Add sugar, mix, cook for about 40-45 minutes, stirring occasionally.
4. Spread the hot mass into jars.

With apples

Pieces of apples in fragrant marmalade - a wonderful dessert for tea drinking.

Required:

• apples - 650 grams;
• currant - 1 kilo;
• sugar - 1 kilogram;
• juice of half a lemon.

Sequence of actions:

1. Pour currants with sugar, crush, boil for 5 minutes. Rub the slightly cooled mass through a sieve.
2. Apple core, cut into cubes, pour juice.
3. Boil the currant mass for a quarter of an hour, put the apples, cook for another 10 minutes.
4. Spread the hot mass into prepared containers.

With gelatin

Currant contains pectin and tannins, which, when properly prepared, provide jam density. If the hostess doubts that the jam will become thick, you can add gelatin.

Feature of cooking: the number of components indicated in the classic recipe will require 20 grams of gelatin.It must be filled with 50 milliliters of water. 2-3 minutes before the end of the heat treatment, heat the gelatin until completely dissolved, pour into the currants, mix, boil for a minute, lay out hot in jars.

In the slow cooker

This wonderful helper helps save time and effort for the hostess.

Using a classic set of ingredients, you need:

1. Berries pass through a meat grinder or use a blender.
2. Pour the mass into the multicooker bowl, add sugar, mix.
3. Set the "extinguishing" mode for half an hour. Open and stir if necessary.
4. After the beep, put the jam into jars.

Recipes for red currants

Bright transparent jam will not leave indifferent not only children, but also adults. Based on the classic recipe, you can come up with new options for delicacy.

The classic cooking method

The amount of sugar used depends on the acidity of the berries and the taste preferences of the family.

Required:

• currant - 1 kilo;
• sugar - 750-850 grams.

Cooking scheme:

1. Put the berries into a saucepan, crush a little, cover with sugar, boil for 10 minutes.
2. Rub the cooled mass through a sieve. Cook until thickened, about half an hour.
3. Spread into prepared containers.

With vanillin

To make the jam have a pleasant smell of vanilla, it is necessary to add 2-3 grams of vanilla during the preparation according to the classic recipe.

With cherries in a slow cooker

Cherry and currant - a wonderful vitamin tandem. You can grind all the berries with a blender and boil. But it is better to cook with cherry pieces.

Required:

• currant - 1 kilo;
• cherries - 350 grams;
• sugar - 1 kilo.

Sequence of actions:

1. Get a mass without pits and skins from berries, following the classical cooking technology.
2. Separate the cherries from the stone, cut into halves.
3. Pour the mass into the bowl, put the cherries. If desired, you can add 2-3 grams of cinnamon.
4. Set the "extinguishing" mode for half an hour.
5. After the beep, spread the hot jam into the prepared containers.

How to properly store the finished product?

Hermetically sealed jars can be stored in a cool, dark place for up to 2 years. In room conditions, jam is stored for a year.

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