Redcurrant confiture (step by step recipe with photo). Redcurrant confiture - summer mood at any time of the year

Best Recipes in order to prepare healthy and fragrant redcurrant jam!

We offer a simple option for harvesting red currants for the future - red currant jam for the winter, step-by-step instruction will help you to do all the processes quickly and correctly. The jam is obtained practically without heat treatment, it is cooked for no more than five minutes, so that the berries can fully preserve all their value. If desired, for the first few minutes of cooking, the berries can be pureed with an immersion blender, then something like jam will turn out.

• red currant - 300 g,
• sugar - 300 g.

To prepare currants, the most difficult thing in working with red currants is to peel them from the twigs, since the berries are small and easy to crush already in the process of peeling. Therefore, you need to carefully cut off all the red berries. Put the berries in a deep bowl, pour water, dry leaves will immediately float to the surface, which were not taken into account. Wash currants. Leave in a sieve so that all the water is glass. Then transfer the currants to a bowl or pan.

Pour in sugar. Add a little vanilla sugar if you like.

Very gently mix the berries with sugar so that each currant is covered with sugar. Now put the container in a dark place for 8 hours. It is convenient to do this procedure in the evening, and in the morning the matter remains small - quickly boil and roll up the jam.

After the specified time, the sugar dissolved, the currant gave a little juice. Now transfer the berries to a container for the stove. Also at this stage, jars and lids should already be sent for sterilization.

Boil currants after boiling for exactly five minutes, no more is needed.

Immediately spread the berries along with the syrup in jars. You can store in the refrigerator for up to a month, or roll up and store until winter.

Put hermetically tightened jars in a secluded place in a position upside down, additionally insulate.

A day later, remove the redcurrant jam from the blanket or blanket, or what was insulated, and send the jars to the basement.

Recipe 2: the best five-minute redcurrant jam

• red currant - 1 kg .;
• sugar - 1.5 kg .;
• water - 150 ml.

If jam can be made from any berries, even from overripe, then for this recipe it is better to choose fresh, freshly picked, slightly unripe. Such berries will remain intact during cooking.

So, we are harvesting, we are trying to have less garbage - twigs, leaves.

By the way, redcurrant belongs to a rare category of berries that can stay fresh for quite a long time in the refrigerator compartment. So if you don’t have time to harvest immediately after harvesting, you can leave it in the refrigerator for 3-4 days.

We cut off the berries from the branches, soak in cold water to remove garbage. Then rinse under a tap with cold water.

Cooking sugar syrup. Pour granulated sugar, pour water, bring to a boil over low heat. Boil until the foam subsides - about 3-4 minutes.

Cool the syrup a little, put the currants in a bowl for cooking, pour hot syrup.

Cook in 3 doses - each time bring to a boil over low heat. Then boil for 5 minutes, remove from the stove. Cool to room temperature and heat again and boil. If there is no time for cooking in several steps, you can cook once for 30 minutes, but in this case, many berries will boil and the color will not be bright.

You can’t mix the mass, you need to shake the basin so that the foam collects in its center.

Preparing a container for conservation. Thoroughly washed jars and lids are rinsed with boiling water, dried in an oven at a temperature of 150 degrees for 10 minutes.

We lay out the finished redcurrant jam in jars, after cooling, close the lids or parchment folded in several layers for baking.

Store in a dry and dark place.

Recipe 3: Delicious Redcurrant Jam with Fruit

I like the color and taste of redcurrant. Here we will take it as a basis. Add bananas, apples, apricots to the jam. You can take any fruits you have available or take advantage of my offer. The ratio of fruits and berries, determine yourself. How much sugar you add to the jam depends on the acidity of the berries, fruits, and of course your taste. So that the jam does not digest, and so that it has a jelly consistency, add pectin or a jelly mixture. How much pectin you add depends on what you want.

• Red currant - 1 kg.
• Banana - 1 pc.
• Large apple - 1 pc.
• Apricot - to taste.
• Sugar - 1 kg.
• Water - 100 ml.
• Pectin - 20 grams.

Rinse and dry the currant.

Wash banana, peel and cut into pieces.

Rinse the apple, dry it and cut into pieces.

Rinse the apricots, pat dry, remove the pit and cut into pieces.

Remove twigs from currants.

Pour the currants into a saucepan and crush a little.

Add banana slices to currants and mix.

Then add apple slices and mix.

Add apricot pieces and stir.

Add 0.5 kg of sugar, water to fruits and mix.

Bring fruit to a boil.

We will need pectin or a gelling mixture to thicken the jam.

Mix the remaining sugar and pectin.

Add sugar with pectin to the jam, mix, bring to a boil, cook the jam for 10 minutes, constantly removing the foam.

We lay out the hot jam in prepared jars and roll up or twist the lids.

Red currant jam with fruits turned out beautiful in color, very tasty with a pleasant aroma of currants and fruits with a jelly consistency. Bon appetit and good luck!

Recipe 4: zucchini jam with red currants (with photo)

Unusual redcurrant jam can be prepared for the winter. Zucchini plays the main role in this jam, and redcurrant adds a pleasant sourness and unique color. The jam turns out to be tender, not cloyingly sweet and somewhat reminiscent of jam in consistency.

• Zucchini 1 kg;
• Red currant 400 grams;
• Sugar 1 kg.

Necessary products: zucchini, currants, sugar.

Wash the currants, peel the twigs, dry on a towel. Remove the skin from the zucchini, cut into small pieces.

In a blender (you can use a meat grinder), chop the zucchini and currants. If desired, you can additionally rub the mass through a sieve to remove currant seeds.

Pour in sugar, mix well and put on a slow fire. The mass must be stirred frequently so that the sugar is completely dissolved and the jam does not burn.

Bring the zucchini jam to a boil, let it boil for 5-10 minutes. Then, at intervals of 12 hours, repeat the procedure 2 more times. Let the jam cool completely and pour into sterile jars. Close the lid. Store in a cool place.

Recipe 5, step by step: jam for the winter from apples and currants

The scarlet pulp of the currant gives the apple jam an amazing color and a unique tart shade. The abundance of vegetable fiber increases it beneficial features. The taste of the finished product depends on the ratio of fruits.

High-quality jam is prepared without adding water. In order for the fruits covered with sugar to release the juice as soon as possible, the dishes with them should be shaken from time to time. You can put it on fire even with a small amount of liquid: gradual heating will greatly speed up the process.

Boiling in several steps will achieve a jelly-like consistency of the product.

For a 0.5 l can:

• 300 g red currants
• 2-3 ripe apples
• 200 g granulated sugar

We clean the red currant berries from the bunches and rinse in water. Let's pour them into a cauldron or a saucepan - the dishes must have a non-stick bottom so that the workpiece cannot burn!

We also wash the apples in water and cut them into quarters, removing the cores with seed pods from them. Cut each part into small cubes and pour into a container.

Add granulated sugar and gently mix everything. Some chefs advise leaving berries and fruits in sugar for 1-2 hours so that they have time to release the juice, but the apple slices will darken and become unattractive in appearance during this time, so we will immediately place the container on the stove and bring to a boil. Then reduce the heat and continue to boil the jam until the apple cubes soften.

As soon as they become soft, but do not lose their shape, our jam is completely ready! Be sure to sterilize the jars over steam or scald them with boiling water along with the lids.

Pour the jam with pieces of apples into a jar with a ladle and immediately cork it with a tin lid, and then roll it up with a key for preservation. If you have jars and lids with threads, then just screw them all the way.

We will check the preservation for strength by turning the jar on its side, and send it to the pantry or to the balcony until it cools completely, and then transfer it to the cellar or basement.

This jam is just wonderful in harmony with sand dough- cook pies, baskets, etc. with it. Such fragrant pastries will surely scatter from the dish in an instant!

Recipe 6: tender currant jam with lemon (step by step)

• Red currant - 700 grams
• Lemon - ½ part
• Sugar sand 350-400 grams

Put the currants in a colander and rinse under running water. Let the water drain and then free the berries from the twigs. Pour the berries into a bowl and sprinkle with sugar.

We turn on the submersible blender and grind the currants together with sugar. As a result, we get such a bright colorful mixture that you immediately want to try.

But, we leave it and start preparing the second participant in our amazing redcurrant jam. We wash the lemon very well under the stream warm water, because we will apply it together with the skin. Then cut off half and cut into pieces. Place in a blender bowl and grind into a paste.

The result is sent to the currant-sugar mass.

And then we pour it directly into the container in which our redcurrant jam with lemon will be prepared. We put it on medium heat.

We do not depart, but, armed with a wooden spoon, stir the future jam. Very soon, foam will appear on it, which we immediately carefully collect in a cup.

After removing the foam, let our jam boil for literally 5-7 minutes and turn off the fire.

By this time, a sterile jar and a sterile lid have already been prepared (steam over steam). We shift the hot contents of the saucepan into a hot jar, immediately roll up the lid.

An exquisite delicacy - redcurrant jam with lemon will wait for its time on the shelf. And in winter you will appreciate its sweet and sour taste!

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:

1. 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.

   

2. 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.

   

3. 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.

   

4. 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:

1. Wash currants thoroughly and dry.
2. Prepare berry puree - using a meat grinder or blender.
3. To obtain a more uniform consistency, the mass must be rubbed through a sieve.
4. Add sugar to the resulting mixture and stir until it is completely dissolved.
5. 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:

1. We clean the berries from twigs and leaves. Rinse under running water and leave to dry.
2. 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:

1. We clean freshly picked berries from twigs, wash, dry.
2. Using a juicer, squeeze the juice from the currant.
3. Then we measure the amount of juice with an ordinary glass and add sugar - the proportions are equal.
4. 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.
5. 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 cooking. Amazingly tasty and healthy treat!

Hello dear guests of our delicious blog!

Today we are preparing jam from a wonderful vitamin berry, red currant.

We have selected simple and proven recipes for you.

Simple redcurrant jam Minutka

A very tasty and simple recipe that even a novice hostess can handle!

You can call it jam without cooking. With this cooking method, currant berries remain intact.

Ingredients

• Red currant - 500 g
• Sugar - 500 g

Cooking

We wash the berries and get rid of the twigs. Sprinkle it with sugar and mix.

Leave for 4 hours for the currant to let the juice out.

If the berry does not allow juice, heat it on the stove for 1-2 minutes and leave to infuse further.

We put the pan on the maximum fire and, stirring gently, bring the contents to a boil.

As soon as the berry boils - remove from the stove.

We remove the protruding foam with a spoon.

Pour our jam into sterilized jars and close.

The jam is ready! It turns out very bright, tasty and sweet.

Red currant jam 5 minutes for the winter

Another very quick recipe. This jam is cooked in just 5 minutes!

Ingredients

• Red currant - 1 kg
• Water - 200 ml
• Granulated sugar - 1 kg

Cooking

We clean the berry from debris and stalks, gently rinse and lay out to dry on a paper towel.

While it dries, prepare a syrup of water and sugar. To do this, put sugar in a saucepan and pour water.

Bring to a boil and cook for 5 minutes over low heat until the sugar has completely melted and the syrup becomes clear.

When it is ready, we put our currants there.

Cook for another 5 minutes, not forgetting to remove the foam, then pour into sterile jars. Fast and tasty!

Quick redcurrant jam without cooking

If you do not want to expose the currant heat treatment and lose valuable vitamins, then this is the recipe for you.

Ingredients

• Red currant - 1 kg
• Sugar - 1.5 kg

Cooking

You can adjust the amount of sugar in this recipe to your liking.

If you do not like very sweet - put less.

For this jam, choose the ripest berry

Clean it of twigs and rinse. Dry on paper towel.

Grind the prepared berry in a blender or pass through a meat grinder.

Mix the grated berry with sugar, stir until it is completely dissolved.

Then place the sweet mass in sterilized jars. Store this jam in the refrigerator.

Interesting recipe! Orange gives red currants a delicious citrus note.

A wonderful pitted jam for the winter to drink with tea for long evenings, wrapped in a warm blanket.

Cooking

Watch the video recipe:

Thick redcurrant jam in a slow cooker

It is very convenient to make jam using modern technology. Everything is very easy and simple!

Ingredients

• Red currant - 1 kg
• Granulated sugar - 1 kg

Cooking

Prepared, pre-washed and cleaned of debris and stalks, place the berry in the multicooker bowl.

Pour it with sugar, stirring gently so as not to crush the berries. Leave for an hour so that the currant gives juice.

When this happens, set the "Extinguishing" mode for 50 minutes. While the jam is cooking, periodically remove the foam from it.

Very fragrant, bright and tasty redcurrant jam is an excellent option for vitamin harvesting for the winter. There are many recipes for making jam from this healthy berry, including raw confiture without cooking and quick jam in a slow cooker. But we want to invite you to try a more traditional version of the simplest ingredients, which result in an incredibly tasty and healthy treat.

Redcurrant jam - a step by step recipe at home

Due to the fact that agar is included in this currant jam, it turns out to be rich and thick. Such a natural thickener is very useful for the human body, so jam with agar can be consumed even by vegetarians and small children. By the same principle, you can cook thick jam from black or white currants. But in this case, the amount of sugar must be adjusted at your discretion or, if you wish, replace refined sugar with liquid molasses.

On a note! Making incredibly delicious redcurrant jam according to this recipe is very simple. If you prefer berry mixes, we recommend adding strawberries or raspberries to the recipe. The ratio of berries should be 1:1, and the amount of sugar should be increased to 400 grams.

Required Ingredients:

• red currant - 500 gr.
• agar - 2 tsp
• water - 100 ml.
• refined sugar - 300 gr.

Step-by-step instruction:

1. We clean the berries from twigs, put them in a bowl food processor and grind them to a thick puree.
   
2. We introduce the required amount of sugar into the resulting mass.
   
3. Mix thoroughly. Leave for 30-50 minutes so that the sugar is completely dissolved in the mass. We send the currant blank into a deep saucepan and cook for 23-26 minutes over low heat.
   
4. In a deep bowl, mix agar and clean cold water, leave the mass for 30-40 minutes.
   
5. Pour the resulting jelly mass into a saucepan and bring to a boil, stirring constantly with a whisk.
   
6. Add the liquid mass with agar to the chopped currants, cook for another 3-5 minutes, constantly stirring the workpiece. We make sure that the mass does not start to boil.
   
7. Pour the finished jam with red currant and agar into heated containers, carefully cork. We wrap the inverted container with a blanket. We wait 4-5 hours and send it in storage to the proper place.
   

Fresh red currants are very tasty and healthy. But jams and jams from it are very popular because of the abundance of small seeds, which remain hard even with prolonged cooking. In addition, after heat treatment, most of the nutrients are lost. Therefore, I prefer to make redcurrant jam for the winter according to one very simple recipe without boiling, grinding it with sugar or in the form of jam.

The berry retains its natural taste and aroma, does not lose its usefulness, and as a bonus, you save a lot of time and effort. The only drawback of such a blank is that it must be stored on a shelf in the refrigerator or in a cool basement. If you put more sugar, then the berry puree will thicken, and will resemble jelly.

And if the consistency is not important for you, be guided by your taste, put as much sugar as you see fit. According to the recipe, redcurrant jam without cooking is sweet and sour and not very thick.

Ingredients:

• red currant - 300 gr;
• sugar - 250 gr.

How to make redcurrant jam without boiling

Before picking the berries from the branches, wash the currants several times in cold water. Collect water in a bowl or kitchen sink, lower the currant and lightly shake it with the palm of your hand. We take out, drain the water, repeat two or three more times until the berries are clean. We place the currant in a colander to glass the water.

We separate the berries from the branches. If we come across crushed or slightly sour from the water, we don’t throw them away, we’ll chop the currant anyway.

We shift the currants into a blender, add sugar. Instead of a blender, you can use a meat grinder, skip the currants once, and then add sugar.

Grind currants with sugar into a thick, almost homogeneous puree. If the bones are poorly ground and interfere, you can rub the puree through a sieve.

What delicious food can be cooked quickly? See ideas on our Instagram:

Pour the currant puree into a bowl, leave for 30-40 minutes until the sugar is completely dissolved. To speed up the process, stir several times.

We take small jars, 200-250 ml each. Be sure to sterilize, boil the lids. Pour the chopped currants with sugar into jars and immediately twist hermetically.

Currant jam is stored without cooking only in the refrigerator, at room temperature it will turn sour. Set aside one shelf for useful blanks- and in winter you will have a delicious addition to various desserts and a vitamin treat. Bon Appetit!