How to make jam, jam and red currant jam. Black and red currant jam - a recipe for the winter

19.10.2019

Imagine a berry that can be used in traditional medicine, in cosmetology, in cooking. Everyone who is engaged in gardening knows her, especially the hostesses who love to pamper their home with something tasty in the winter.

It is incredibly beautiful, juicy, healthy and very tasty. This berry occupies an important place in the diet of those who want to be healthy. What is it? Red currant!

We will draw your attention to delicious, healthy recipes redcurrant jam that we can cook with you at home.

Many hostesses think that it is difficult to cook it, because it will take a lot of time. But you will see for yourself how everything is possible and easy. And first, let's find out why red currant is so useful.

Useful properties of red berries

The presence of this berry in our diet will help improve appetite, good bowel function. Red currant has a choleretic effect, helps to treat dermatitis, colitis and eczema.

The plant contains the substance oxycoumarin, thanks to which blood clotting increases. The high content of iron in currants helps to increase hemoglobin, which has a positive effect on the health of our blood vessels, and potassium normalizes the functioning of the heart muscle.

Currant is an excellent remedy for the prevention of osteoporosis, iron deficiency anemia as well as heart disease. This wonderful berry helps to strengthen the immune system, has a diaphoretic and antipyretic effect.

Except medicinal properties, the plant is successfully used in cosmetology. With many other components, masks for the face, body and hair are made from berries.

What is the difference between jam and regular jam?

Redcurrant jam is a jelly-like mass. Jam, where we usually want to see fruits and berries whole, in jam, on the contrary, everything should be completely boiled. The juice is boiled with sugar to a jelly state.

When boiling, the delicacy should be thick, and when we spread it on a loaf, it should not spread. You can use redcurrant jam at your discretion: as a filling in pies, someone will want to fill cakes or wafer rolls with it.

What berries can be used to make a delicacy?

There is a misconception that very ripe, crushed berries are used in the preparation of jam.

But this is not true, such berries have a very low pectin content and it is impossible to prepare a thick and tasty jelly-like dessert from them.

Therefore, it will be correct to use ripe or slightly unripe berries.

We suggest moving on to the consideration of interesting recipes for making redcurrant jam.

Quick jam from ripe currants

Very fragrant, pleasant to the taste fast redcurrant jam, useful substances are retained to the maximum, thickens quickly, has a unique sour taste and a very beautiful amber color.

Ingredients:

Step by step recipe with photo:

Don't panic if it doesn't work. Add a little sugar and boil again, we get a thick dessert. There are varieties of plants with a low content of pectin. Stores sell pectin or sugar with pectin. Apply these tips, you will get an excellent delicacy.

Classic winter recipe

This recipe, loved by many, will help without applying special efforts make redcurrant jam for the winter at home. This unusual dish, as a rule, surprised everyone with its unusual taste.

The recipe is very easy, never be afraid to cook something new and start creating, then cooking will become your favorite pastime.

Ingredients:

Ripe currant berries - 1 kg;
Sugar - 1.5 kg;
Water - 2 glasses.

Jam Description:

The berries are thoroughly washed and dried;
When the water boils, dip in water for 2 minutes, remove from the container, grind with a mortar;
We put the grated berries in a container, gradually add sugar and add water. Stir occasionally, over low heat, everything is cooked until fully cooked;
When the contents are reduced by 2 times and thicken, we see that the jelly is ready;
We transfer the prepared currant jam for the winter into sterile jars, cover with lids and sterilize (1 liter - 15 minutes, 0.5 liter - 10 minutes). This dessert can be stored at home.

Using this simple method, you can make preparations for the winter, such a delicacy will always be loved by your loved ones.

Multicooker cooking method

Ingredients:

Redcurrant - 1 kg;
Sugar - 500-700 gr.

How to make redcurrant jam for the winter in a slow cooker:

Peel the berries from the branches, wash well, cook for 1-2 minutes, grind well, then put them in the multicooker container;
Mix the berries with sugar well and pour into a container;
Set the multicooker to the "Baking" mode, wait until the jam boils, then set the multicooker to the "Stewing" mode, cook for 40 minutes;
After 15 minutes, mix the mass thoroughly.
Pour the finished delicacy into jars and roll up.

How to make redcurrant jelly for the winter without cooking

Properly prepared jelly for the winter without cooking is a source of a variety of vitamins and flavors. This product is a good support in autumn, winter, because it is prepared without the use of heat treatment.

Ingredients:

Currant juice - 1 liter;
Sugar - 5 glasses.

How to cook:

We take only ripe and clean berries;
We squeeze the juice from the berries using a juicer or a meat grinder, then add sugar;
We mix sugar with berries, it is important that the sugar melts completely.

Our jelly-like jam from ripe red currants for the winter is ready! We shift the prepared jelly into clean, previously prepared sterile jars, preferably small ones, sterilize in a water bath for twenty minutes.

Unboiled jelly is good to use for colds. In just a few seconds, you can cook a healthy, vitamin fruit drink from our delicacy.

Note to the owner

If you want the jam from red currant berries for the winter to turn out beautiful in appearance and the right consistency, you need to cook it in a special bowl. Better for cooking wide basins or pans where the moisture will evaporate faster.

It is important to consider: the smaller the portion, the easier it is to cook and mix. At one time, we use no more than four kilograms. It is very important to take into account the required amount of sugar.

If too much sugar is added, it will spoil the taste of the berries, so the ratio of sugar to fruit should be less.

To prevent the jelly from burning to the bottom, it must be constantly stirred. Make sure that it boils lightly, for this you need to regulate the fire, it is important to monitor the temperature.

Currant jam for readiness can be checked as follows:

Run a wooden spoon over the mass, touching the bottom, while the edges should not close immediately;
Fill a spoon with treats, cool and turn upside down. If it drains from the spoon - boil it again, fell off the spoon - it is ready;
Pour into a dessert dish, if the jam does not spread - everything worked out.

Bon appetit!

Red currant - unpretentious shrub. The culture has a high yield, so the berries are not only eaten fresh, but also harvested for the winter. Due to the high content of pectin, the red currant berry mass gels well without the addition of any thickeners. Experienced housewives use this when preparing redcurrant confiture for the winter. This process is so simple that even a novice cook can handle it.

Cooking features

Cooking delicious redcurrant confiture is easy. There is enough pectin in the berry so that it can acquire the desired consistency without the addition of gelling ingredients. However, without knowing a few points, the dessert may not work.

For the preparation of confiture, not only ripe currants are suitable, but also slightly unripe ones: it contains even more pectin.
Before cooking, the currants should be sorted out and washed well. At the berries thin skin Therefore, they cannot be washed under high pressure of water. It is better to pour currants into a basin with clean water and rinse. If the berry is too dirty, the procedure can be repeated 2-3 times.
After washing, branches are torn off from the currant, the berry itself is dried. It will dry faster if it is laid out on a towel that absorbs moisture well.
If you want to get confiture that has a delicate texture, currants must be rubbed through a sieve. This is the only way to prevent bones and pieces of skin from getting into the dessert.
Grinding currants through a sieve will be easier if they are pre-blanched for several minutes in boiling water or chopped with a blender.
After cooling, redcurrant confiture will become much thicker. This must be taken into account when determining when to remove the dessert from the heat. If a drop of goodies does not spread over the saucer, then it is ready.
Confiture should be poured hot into pre-sterilized jars, sealed with metal lids, which were previously boiled. This will ensure the safety of the dessert for a long time.

The storage conditions for redcurrant confiture can vary, but most often it stands well at room temperature.

A simple recipe for redcurrant confiture

Composition (per 1.5 l):

red currant - 1 kg;
sugar - 1 kg.

Cooking method:

Sort the currant, rinse, let it dry.
Remove branches.
Place the berries in a blender and puree. You can grind currants with a meat grinder.
Mix the berry mass with sugar, put on a slow fire.
Cook until the currant puree thickens sufficiently. Foam may appear on the surface. It is desirable to remove it, but you should not throw it away: it is tasty and will be a pleasant addition to tea.
Sterilize the jars, prepare suitable lids for them.
Fill jars with confiture, roll up.

After cooling, the jars of red currant confiture can be removed to the pantry, where they can be stored for the required time. Confiture will not spoil for at least 12 months.

Seedless red currant confiture

Composition (per 1–1.25 l):

red currant - 1 kg;
sugar - 0.8 kg;
water - 150 ml.

Cooking method:

Place the sorted, washed, peeled currants in a basin, fill with water.
Put on the stove. Bring to a boil over high heat, simmer for 2-3 minutes.
Rub the berries through a sieve.
Mix currant juice with sugar, put on the stove.
Bringing to a boil, cook over low heat for 10 minutes. Remove from heat, let stand for 2-3 hours, covered with a thin cloth.
Repeat the procedure 2-3 times until the currant juice jelly acquires the consistency of confiture.
Pour the confiture into sterilized jars, seal them tightly.

The confiture prepared according to this recipe is stored in a cool room, but even at room temperature it will not deteriorate for a long time.

Redcurrant confiture with raspberries

Composition (per 2.5 l):

red currant - 1 kg;
raspberries - 1 kg;
sugar - 1.5 kg.

Cooking method:

Wash the currant, let it dry, remove the branches.
Dip raspberries for 15 minutes in cool water mixed with a little salt.
Drain the water, rinse the berries, dry, divide into 2 parts.
Rub one part of the raspberry through a sieve.
Grind currants with a blender, wipe through a sieve, place in an enamel basin.
Bring currant puree to a boil, add raspberry puree, stir.
Boil until the berry mass acquires a consistency thick enough for confiture. Remove foam as needed.
Add whole raspberries, stir with a spatula being careful not to damage the raspberries.
Cook over low heat for 5 minutes.
Distribute the confiture into prepared jars, roll them up, wait until they cool down.

Confiture stands well at room temperature, but feels much more comfortable in a cool room.

Step-by-step recipes for healthy and delicious redcurrant jam

2018-08-09 Natalia Danchishak

Grade
prescription

511

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

carbohydrates

30 gr.

128 kcal.

Option 1. Redcurrant jam classic recipe

Redcurrant is a tasty and very healthy berry. This is a real storehouse of vitamins B, C and provitamin A. You can simply grind the berry with sugar and store it under a nylon lid in the cold, prepare jam or compote, or cook delicious jam.

Ingredients

150 ml of boiled water;
700 ml of beet sugar;
redcurrant - two kilograms.

Step-by-step recipe for redcurrant jam classic recipe

We cut off the red currant from the bunches. We cut off the tails, sort out and remove the damaged berries. We shift the selected currants into a colander and rinse, stirring, under running water.

Place the prepared currants in a saucepan, pour in filtered water and put on the burner, turning on moderate heat. Bring to a boil, boil for a few minutes, and remove from the stove. We grind the boiled berries in a blender, or grind through a sieve if we want to remove all the bones.

Return the berry puree to the pan, add sugar. Cook the jam over low heat for about forty minutes until it thickens, stirring regularly. Pour the jam into sterile dry jars, roll up with boiled lids and cool, wrapped in a warm cloth.

To make jam, use ripe and slightly unripe berries. They have the highest content of pectin, which will make the delicacy a thick, jelly-like consistency. From the squeeze left after grinding the currant, you can cook a delicious compote or fruit drink. Freeze large currant berries, and cook jam from small ones.

Option 2. A quick recipe for redcurrant jam

Redcurrant jam, a quick and easy recipe, will allow you to save the maximum benefit. The delicacy thickens quickly, has a beautiful amber color and refreshing sourness.

Ingredients

100 ml of boiled water;
fine beet sugar - kilogram;
one and a half kilograms of red currants.

How to quickly make redcurrant jam

We separate the currants from the branches. Not damaged ripe berries put in a colander. Rinse under running water clean water, stirring gently. Dry the berries thoroughly. We place the berries in a basin in which we will cook jam.

We add water to the currant. We send it to the burner, turn on a small heating and warm it up until the currant gives up the juice. We wipe the berry through a fine sieve, or carefully squeeze it through a dense cloth. Pour the juice into a saucepan and bring to a boil.

Add sugar to boiling currant juice, mix and cook for three minutes. We filter the resulting mixture again through a sieve, pour it into sterilized dry containers. We cork with lids, after boiling them. We check the tightness and cool, wrapped in a blanket.

If the jam does not thicken for a long time, add more sugar or pectin. Jam is best prepared in a wide saucepan or basin, where moisture evaporates much faster. A single serving of berries for jam should not exceed four kilograms.

Option 3. Redcurrant jam recipe with lemon

This is an old recipe that has stood the test of time. The taste of the delicacy is rich, and the color is bright. Lemon will add freshness. In addition, it contains a large number of pectin, thanks to which the jam will turn out dense.

Ingredients

lemon - half;
six glasses of white granulated sugar;
four glasses of ripe currants.

How to cook

Pour boiling water over lemon. Dry it and cut off the thin zest. Crumble the pulp into small slices, removing all the seeds. Remove currants from the branches, remove damaged and green berries.

Place the lemon slices and currants in a jam bowl. Pour in fine sugar, mix and set aside for an hour so that the berries release juice. Put the basin with the berry mass on the fire and simmer for five minutes from the moment of boiling.

Pour the mixture that begins to thicken into sterilized jars. Roll up the lids, after boiling them. Turn the containers over, check the tightness of the closure and leave to cool for a day under a blanket.

In order for the jam to stand for a long time and not become moldy, cook it only from freshly picked currant berries. The foam that will form during the cooking process, be sure to remove the foam.

Option 4. Redcurrant jam recipe in a slow cooker with orange

Jam will turn out healthier and more aromatic if it is prepared with the addition of an orange. Cooking in a slow cooker allows you to go about your business while cooking, without worrying that the delicacy will burn.

Ingredients

beet sugar - kilogram;
two large oranges;
kilogram of red currant.

Step by step recipe

Tear currant berries from brushes. Sort through, removing spoiled and unripe fruits. Place them in a colander and rinse under the tap, stirring gently. Leave for 20 minutes so that all the water is glass. Grind currants through a meat grinder.

Wash and pour oranges in boiling water. Cut them into slices and chop with a meat grinder. Combine the currant and orange mass in a multicooker pan. Pour in sugar, stir.

Place the saucepan with the contents in the appliance. Turn on the extinguishing program. Set the time to half an hour. Close the lid and leave to cook. Pour boiling jam into dry sterilized jars, roll up with boiled lids. Turn over and cool under a warm blanket.

To test if the jam is done, run a wooden spoon over the jam without touching the bottom. If the delicacy is ready, the edges will not close immediately. Oranges can be used whole or just the pulp. In any case, remove the stones so that the jam does not taste bitter.

Option 5. Redcurrant jam recipe with cherries

Sweet and sour currant jam is the perfect addition to pastries. The delicacy is thick, so it can be spread on a bun or bread and served with tea. Thanks to the cherry, the color of the delicacy will turn out to be ruby. Jam can also be used to layer biscuit cakes.

Ingredients

100 ml of spring water;
700 g of beet sugar;
700 g of ripe cherries;
700 g of red currant.

How to cook

Remove currant berries from the branches. Cut off the ponytails. Sort cherries and currants, leaving only whole, ripe berries. Remove the pits from the cherries using a special machine or perform the operation manually using a hairpin. Wash the berries.

Pour the currants into a saucepan and grind to a puree with an immersion blender. Add cherries and continue to grind until smooth at maximum speed. Add sugar and stir.

Put the pan with the berry mass on the burner and turn on moderate heat. Boil the jam from the moment of boiling for half an hour. If you want the treat to be even thicker, increase the cooking time. Wash the jars well, sterilize in the oven. Spread the jam in prepared glass containers, roll up with boiled lids. Check the tightness by turning the jars over. Cool the treat by wrapping it in an old jacket.

You can experiment by adding certain fruits and berries. For flavor, lemon or orange zest, vanillin are put in jam. If you like to feel the bones in the jam, do not grind it through a sieve.

Consider in this article how to cook red currant jam for the winter, detailed step by step recipes with photos.

Highly delicious berry red currant, which is an indispensable source of vitamins. It contains a lot of B vitamins and provitamin A. Red currant berries are well preserved in the freezer frozen, they are ground with sugar, stored in the refrigerator under a nylon lid, and jams and jams are also cooked. Today we'll just talk as make delicious jam for the winter (quick).

when cooking, you should always remove the foam, otherwise the jam may turn sour;
dishes for cooking must be taken with a thick bottom and a large evaporation surface; basins or bowls are suitable for this;

Important! Can't take aluminum cookware, oxidation occurs in it and the taste can be spoiled. Moreover, oxidation products can adversely affect health.

ordinary spices, which are in the arsenal of many housewives, will help to get a more unusual taste. It can be cinnamon, vanilla, star anise, nutmeg and cardamom;
The consistency of jam can be determined by dropping it onto a cold plate. The jam will instantly take its shape. So you can understand whether it is worth adding gelatin or not, if you want to get a thicker consistency;
you can add natural honey to the jam. The taste will be slightly unusual, but natural, like the aroma.

Classic thick jam for the winter

For cooking, you need to take:

1 kg of sugar;
1 kg of berries.

The whole process takes 75 minutes. In 100 grams of the finished product there will be 187 kcal.

Step by step cooking process:

gently rinse the berries under a thin stream of water so as not to damage them;
sort out, selecting garbage, branches and damaged berries;
prepared fruits are poured into a container and put on a minimum fire. If the juice begins to stand out immediately, then you can not add water. If the berries are dense enough, then you can pour in 0.5 cups of clean water so that the juice extraction process goes faster and the cooking process begins;
currants are boiled in their own juice for 10-15 minutes, after which it must be thrown into a colander with a fine sieve and rub the berries through it with a spoon. This is done so that the bones are separated from the pulp, remain in the sieve, and the jam is homogeneous and tender;
sugar is added to the grated puree, mixed thoroughly, put on fire. Cook jam over low heat, stirring constantly, for 10-15 minutes;
pour hot jam into dry, sterilized jars and roll up.

When the jam has completely cooled, it will become elastic, like jelly.

Watch the video! Red currant jelly

Currant recipe with gelatin

To achieve a thick consistency of jelly-like jam, many housewives add gelatin.

For cooking you will need:

2 kg of berries;
1.4 kg of sugar;
25 g gelatin.

In time, the entire preparation will take 6.5 hours. The calorie content of the finished product is 191 kcal per 100 gr.

Cooking process:

Advice! You can replace gelatin with agar-agar, pectin.

"Berry bomb" in jars

In that recipe with photo red currant and gooseberry are successfully combined. The sour-sweet taste of the finished product is incredibly tasty and will please all the sweet tooth.

Would need:

1 kg of sugar;
0.6 kg of gooseberries;
0.65 kg of currants;
150 ml of water;
5 g citric acid.

The whole process will take 55 minutes. The finished product will have 189 kcal per 100g.

How to cook:

Advice! You can use honey instead of sugar. Then get the maximum useful product with unusual taste.

Easy recipe in a slow cooker

If there is no free time, and you want to cook jam very, very much, then you can use the slow cooker.

Would need:

1 kg currant;
600 g of sugar;
150 ml of water.

It will take the whole process 70 minutes, 100 g of finished jam will have 162 kcal.

Cooking:

currants are carefully sorted out, bad berries, twigs and debris are removed;
prepared berries are poured into the multicooker bowl;
pour in water and cook at a temperature of 100 degrees under the lid for 20 minutes;
pour into a container, wait until the berries have cooled;
grind the resulting mass in a blender and grind through a sieve;
add sugar to the resulting berry puree, place the whole mass back into the multicooker bowl;
in the “Cooking” mode (not present in all models), if not, then “Extinguishing” cook for 20 minutes, then pour hot into jars.

Watch the video! Recipe for making redcurrant jelly in a slow cooker

Jam without boiling

You will need:

1 kg currant;
1.2 kg of sugar.

Cooking:

The berries are scrolled in a meat grinder along with sugar, this is important. With this process, the juice stand out much stronger.
Leave the grated fruits for 3 hours at room temperature, stirring occasionally. The main thing is that the sugar is completely dissolved.
After that, put on fire, bring to a boil, but do not boil. Hot such jam is poured into sterilized jars and twisted for the winter.

Currant jam is a favorite delicacy of many people. It can be served with tea, eaten with a spoon, added to pastries, used for pancakes and pancakes. This is a tasty, healthy, versatile product that is easy to prepare according to different recipes. You can add spices or other berries to make a familiar taste sparkle with new bright flavors!

Watch the video! Red currant jelly without cooking.

In contact with

Berry or fruit jelly is a truly versatile product - it is added to cakes, cocktails, ice cream. And as an “independent” dessert, this delicacy has long gained popularity among children and adults. After all, redcurrant jelly is not only healthy, but also low-calorie, which means it is great for diet lovers. Prepare for the winter a few jars of this bright beautiful delicacy and in the cold season you will be reliably provided with vitamins. Our step by step recipe with a photo will make the harvesting process as clear and simple as possible. Try and enjoy the taste!

Redcurrant Jelly Ingredients:

red currant - 1 kg
sugar - 1 kg
water - small cup

Step-by-step description for harvesting redcurrant jelly:

Berries need to be sorted out, cleaned of debris and rinsed under running water. We measure out 200 ml of water and put on fire until it boils. Then we put the currants in boiling water and cook for five minutes over low heat, not forgetting to stir constantly. As soon as the berries begin to burst and release juice, it's time to shoot.
We wipe the boiled currant through a sieve, which we put over a bowl or other container. If there is a lot of pomace left in the sieve, it can be used to make compote or make homemade wine.
Pour the squeezed juice into a large saucepan, add sugar and put on medium heat. Bring to a boil and cook for 15 minutes, without closing the lid - to evaporate excess liquid (about 1/3 of the original volume). During cooking, the juice should not "boil" in order to avoid the destruction of gelling substances.
Pour the finished hot jelly into pre-sterilized jars and roll up. Until completely cooled, the jars must be turned upside down, and then taken to the pantry. As a result, currant jelly turns out to be a thick, “festive” bright red color. And what a flavor!

Redcurrant jam without cooking - a recipe for harvesting for the winter

Currant jam without cooking completely retains its excellent taste and healing properties. In winter, it is enough to take a spoonful of such a wonderful remedy every day and the body will receive an excellent vitamin “charge”. Toasts or pancakes with redcurrant jam will be an excellent breakfast that will not only fill you up, but also cheer you up. Discover a piece of summer - use our recipe for making jam for the winter!

The necessary ingredients for making currant jam for the winter:

red currant berries - 1 kg
granulated sugar - 2 kg

Redcurrant jam recipe step by step:

Wash currants thoroughly and dry.
Prepare berry puree - using a meat grinder or blender.
To obtain a more uniform consistency, the mass must be rubbed through a sieve.
Add sugar to the resulting mixture and stir until it is completely dissolved.
We lay out currant jam in sterilized jars and close with nylon lids. Such a blank is stored until winter only in the refrigerator. Fast, tasty and healthy!

A simple recipe for red currants for the winter without sugar

Among the many seasonal preparations for the winter, frozen berries are very popular. Red currants placed in the freezer are sure to come in handy in winter for making pies, pastries, and cooking compote from fresh berries. If you have blueberries ideal option will be frozen without sugar assorted berries. Treat yourself to "live" vitamins - our recipe is extremely simple and fast!

Ingredients for harvesting for the winter without sugar:

redcurrant - how much to eat

Step-by-step description of the sugar-free redcurrant recipe for winter:

We clean the berries from twigs and leaves. Rinse under running water and leave to dry.
Plastic vessels, containers and other containers are ideal as storage containers. For this purpose, even simple plastic bags are used. We lay out the dried berries in clean bowls and place the stocks in the freezer.

Now in winter you will always have healthy fresh berries at hand, which will only have to be thawed and put into action. And thanks to drying, the berries will turn out whole and will be easily separated from each other.

Redcurrant for the winter with sugar - a recipe for jam in a slow cooker

Making redcurrant jam in a slow cooker will take only a few minutes, and the result will surprise and delight even the most demanding gourmets. In addition, due to the short heat treatment, the berries retain a significant part of the nutrients. Berry jam with added sugar for the winter is prepared according to simple recipe- it is only important to study the operating modes of the multicooker.

The list of ingredients for the recipe for currant jam in a slow cooker:

red currant - 0.5 kg
sugar - 1 cup

Step-by-step guide to making redcurrant jam for the winter:

We clean freshly picked berries from twigs, wash, dry.
Using a juicer, squeeze the juice from the currant.
Then we measure the amount of juice with an ordinary glass and add sugar - the proportions are equal.
Place a bowl with juice and sugar in a slow cooker. To get jam, set the "Soup" or "Stew" mode - the choice of the appropriate function is carried out depending on the model of the kitchen appliance.
After 30 minutes, pour the finished jam into jars that need to be rolled up and put to cool. We store in a cool place.

Red currant preparation for the winter - video recipe

Delicious redcurrant jelly is not at all difficult to prepare - the video shows the whole process in detail.

Redcurrant for the winter will perfectly fill the seasonal deficiency of vitamins and trace elements. There are many recipes for making red currants - traditional jams with and without sugar, jams, jellies, frozen berries without boiling. Amazingly tasty and healthy treat!