Raspberry and currant jam: simple recipes for the winter with photos and videos

Preparing for the winter is one of the ways to preserve food until spring. And jam from raspberries and currants, black or red, is a he althy and tasty product that is loved by all adults and children without exception. So how do you prepare this delicious dessert and keep it until winter?

Recommendations for making raspberry and currant jam

To make the product really tasty, it must be cooked correctly, observing all the proportions of fruits and sugar. Usually, housewives use a 1: 1 ratio (one kilogram of sugar per kilogram of fruit).But this proportion may differ depending on the acidity and resistance to long-term storage (raspberry jam can ferment if the proportion is wrong, and redcurrant jam will be sour, so you need more sugar).

Here are a couple more secrets:

If debris remains in the product, the berries must be washed and dried: for this, clean fruits are laid out on a towel and allowed to soak in water.
When cooking, choose non-rusty, clean, preferably aluminum containers.
Sometimes you need to stir the mixture while cooking, and a wooden spoon is best for this.
To keep the berries whole, it is better to stir the mixture by shaking the pan, but make sure that the syrup does not burn.
In the process of cooking, a foam forms on the surface, which must be constantly removed.
Pour hot or cold prepared mixture into sterile jars. There are two popular sterilization methods: over steam and in the oven.
The lids should also be boiled.
When filling jars, make sure that there is no water left in them, otherwise the product will become moldy.
Berries should be taken fresh, all the same size, without rotting and black spots.

Which raspberry to choose

Raspberries for jam are selected according to the following indicators:

Harvested in dry weather.
Raspberries should be of medium ripeness: neither underripe nor overripe. Unripe jam will not turn out fragrant, but if it is overripe, then the fruits will boil soft, and jam will turn out.
When bought from the market, they are washed under running cold water before cooking.
If raspberry beetle larvae are found in raspberries, a s alt solution will help get rid of them. For cooking, you need a liter of water and a tablespoon of s alt.The mixture is stirred until dissolved and the fruits are lowered into it so that the solution covers them by one centimeter. The berries are kept in the solution for about 15 minutes, after which the larvae that have floated to the surface are removed with a spoon. Then rinsed under a slow stream of cold water.
Before cooking, rotten, wrinkled or dried fruits are removed. Compote or mousse is then prepared from them.

How best to choose currants

If you decide to cook blackcurrant jam, then the following tips will help you choose it:

Black currants should be black, green or red will not work, as the unripe berries will not make fragrant jam. Overripe fruits are also unsuitable for the preparation of a quality product, so when harvesting, you need to select berries of medium ripeness.
After harvesting, the fruits are sorted out, removing the stalks, debris, rotten or overripe.
Berries bought at the market are washed under cold running water.
Select carefully, trying not to break the integrity of the shell.
For cooking red currant jam, fruits of medium ripeness are also selected and used immediately - otherwise the berries will overripe, and the jam will not work. They sort it out manually or with gauze - in this case, the skin, bones and all debris will be removed, and jam will come out during cooking.

Jam Recipes

So, we selected high-quality berries, prepared them, and start cooking. To make the jam really tasty and he althy, you need to choose the right recipe. Consider several options for preparing a fruit and berry product for the winter using different devices.

Easy winter recipe

To make raspberry and currant jam for the winter, you need the following ingredients:

1 kilogram of raspberries;
1 kilogram of currants;
2.4 kilograms of sugar.

Before cooking, the berries are prepared. Pour raspberries and currants together into a cooking container. Cover with sugar on top and leave the container until the sugar dissolves and syrup forms. Then the container with the future jam is placed on medium heat until it boils. Boil for about 5 minutes and reduce the heat.

Simmer for another 20-25 minutes over low heat, stirring gently so that the mixture does not burn to the bottom of the container.

In the process of cooking, the resulting foam is removed. After the container is removed from the heat and allowed to stand for 5-10 minutes. During this time, jars and lids are sterilized.

The prepared mixture is poured into sterile jars, corked with lids and allowed to cool in the room. Store cooked jam in a cool dark place in winter. Usually this is a cellar or cellar.

Raspberry-currant jam “Five minutes”

“Five Minute” is prepared in such a short time to keep all the useful vitamins and minerals in it. For cooking you will need:

1.6 kilograms of black currant;
0.4 kilograms of raspberries;
2.9 kilos of sugar;
300 grams of water.

Preparation: the fruits are prepared, poured into a cooking container and half of the total amount of sugar is added there. Add water and put on fire, bring to a boil and cook for 6 minutes. Remove from heat, add the remaining amount of sugar and stir until completely dissolved. Pour into sterile jars and seal.

Raspberry and currant jam in a slow cooker

To cook in a slow cooker, you will need berries, sugar and a multi-glass. For one serving take:

9 glasses of currants;
3 cups raspberries;
14 cups of sugar;
1.5 cups of drinking water.

Cooking:

Pour the peeled and prepared raspberries with half the sugar and leave on the table to form a syrup.
Turn on the slow cooker, put the raspberries into the bowl and set the baking mode. Close and cook for 5 minutes, the jam should boil. After 5 minutes, pour out the rest of the sugar and continue cooking for another 5 minutes.
At this time, prepare the currants and fall asleep to the raspberries. Set the "extinguishing" program for 60 minutes. Pour the finished product into sterile jars and close with lids.

Currant and raspberry jam without cooking

To make currant and raspberry jam without cooking you will need:

1 kilogram of raspberries;
2 kilos of blackcurrants;
4 kilos of sugar.

Berries to sort, wash and dry. Then pass through a meat grinder or chop in a blender. Sprinkle with sugar and mix thoroughly. Wait until the sugar dissolves. Pour the finished product into sterile jars and close with lids.

Store in a cool place out of direct sunlight.

Assorted currant, raspberry and gooseberry jam

This jam is prepared as follows:

They take raspberries, currants, gooseberries, the proportions may be different. Sort and wash if necessary. Then all the berries are mixed, rubbed through a sieve or twisted through a meat grinder.If the bones interfere, you can strain through several layers of gauze. The resulting mixture is weighed. The amount of sugar is determined in the proportion of kilograms per kilogram of berries.
Sugar is added to the berries and put on a slow fire. Bring to a boil and cook for 5-10 minutes.
You can cook this recipe without boiling: then half a kilogram of berries is added to a kilogram of sugar.
Prepared jam is poured into sterile jars and rolled up with lids.

Storage Features

Depending on the method of preparation, jam is stored in different ways: boiled - in the cellar or underground. Without cooking - also in the cellar or refrigerator. The air temperature should not rise above 5 degrees. From time to time, you need to inspect the jars to see if a fungus has appeared. If it appears, such jam is spoiled and unfit for food. You can store yummy all winter.