Redcurrant and apple jam for the winter: 3 simple recipes with photos

Apple and redcurrant jam is not only a delicious dessert and versatile pastry filling, but also an excellent antioxidant and source of vitamins. Even after heat treatment, a garden berry retains up to 60% of nutrients.

Features of making jam from currants and apples for the winter

In order for apple and currant jam to have the right consistency and taste good, it is important to follow the cooking rules.

Cooking secrets:

1. Crushed fruit will not turn brown if kept in s alted water.
2. For cooking, it is better to use an enameled container, non-stick cookware or a double bottom.
3. To make the syrup transparent, it is better not to stir the mass with a spoon, but to shake the container slightly.
4. Apple slices during cooking must be carefully immersed in syrup so that they boil well.
5. You can add various fruits to the jam - plums, citrus fruits, garden berries, as well as season with spices - cinnamon, ginger, vanilla.

Adding a small amount of water is allowed if the jam syrup is thick.

Preparation of containers and products

Jam apples can be of any variety, it is better if they are grown in your own garden. Fruits are chosen dense, mature, without visible damage, dents and rot. Grinding of fruit is based on personal preference or recipe directions.

The stalks and the core are removed without fail. It is not recommended to store crushed fruits, as color change occurs.

Currant is selected large, bright red or black. It is better to pluck it with a twig. The harvested crop is washed and dried. It is impossible to store a berry without a refrigerator for a long time. Before cooking, the fruits are sorted, the leaves are removed, the berries are removed from the stalks.

Jam containers are chosen with a volume of 500-700 g. The containers are washed well with a solution of baking soda and sterilized.

Sterilization options:

• hot steam;
• in the oven;
• using a microwave oven;
• in a double boiler or slow cooker.

Processing temperature should be at least 120-150 degrees. Sterilization duration - 10 minutes.

Covers are processed by immersing in boiling water for 3-5 minutes. Do this just before sealing the jam jar.

How to make jam?

Currant is a useful garden berry, in which a lot of vitamins remain even after heat treatment. The quality of the jam depends on the proportions of fruits used for preparation.

Ingredients:

• currant red or black - 400 g;
• sugar - 500 g;
• apples - 500g

Red currant recipe

1. Sort fruits and berries, remove debris, twigs, leaves, rinse well.
2. Pour half a glass of water into a container with berries and send to the fire. You need to cook the mixture for 10 minutes. Remove from heat and let steep for 1-2 hours.
3. Grind the cooled boiled berries with sugar. Add apples.
4. You need to cook the resulting mixture for 10 minutes.
5. Cool the jam and check for viscosity. If it is liquid, continue cooking for another quarter of an hour.

Blackcurrant variant

1. Cut the peeled apples into slices, sprinkle with sugar and let it brew for 1-2 hours.
2. Chop the blackcurrant, add water and cook for 5 minutes.
3. Send the container with fruits to the stove and cook over low heat. After boiling, combine grated berries and apples. Let the mixture brew for 5-6 hours.
4. The final step is to boil the fruit for 10 minutes.

Quick five-minute recipe

1. Red or blackcurrant berries grind with sugar.
2. After boiling, cook the mixture for 3-5 minutes.
3. Chop apples finely and mix with grated berries. Cook for 2 more minutes.
4. Remove the jam from the heat and pour hot into jars.

You can add spices to any recipe, replace red currants with black ones, leave apples in pieces or grind them to a puree state.

Storage and shelf life

If you follow the rules for processing containers and cooking, redcurrant jam with an apple can be stored for up to 3 years. Stand the product in a dark, cool room. Five-minute products are recommended to be kept in the refrigerator, and it is advisable to consume them within six months. The shelf life of the workpiece is 5-6 months.

Don't use sweet preserves with signs of mold or fermentation.

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