Currant jam for the winter - for taste and health! Recipes for various jams from red and black currants for the winter. How to make redcurrant jam

19.10.2019

Summer is in full swing, which means that in addition to vacations, rest and long summer walks, we still have work to do - stock up summer harvest for the winter. and I already stocked up, now it's the turn of the currant.

How are red currants harvested for the winter? The lightest and fast way- freeze berries and use currants in winter when cooking compotes and as a filling for dumplings and pies. You can cook redcurrant jam, this is also a fairly simple and quick way to prepare it. Also, many grind currants with sugar and then store it in such a raw form in the refrigerator until required. But personally, my freezer is already full to the brim with cherries and strawberries, so I decided not to freeze currants. I thought about the possibility of making redcurrant jam, because I really like sweet sandwiches with butter and various jams, but after much thought I chose jam.

And now, after all the manipulations for making redcurrant jam, I can safely say that this jam is tastier and more beautiful than all summer preparations combined. I was captivated by the taste of currant jam. It is moderately sweet, with sour notes clearly expressed in redcurrant jam. You can see in the photo that the jam turns out to be absolutely transparent, bright red. The consistency of currant jam is quite thick, jelly-like, does not spread. At the same time, jam does not look like jam at all, since jam is more viscous, and while holding its shape, jam is not at all viscous, but incredibly tender. Well, the most pleasant “bonus” is that in jam you will not find grains and skins from berries, as, for example, in jam.

Cooking time: 60 minutes

Number of servings - 500 ml

Ingredients per 0.5 l can:

700 g red currant
400 g sugar

How to make redcurrant jam

Before making redcurrant jam, it should be thoroughly washed from dust and sand.

We sort out the currants and remove the cuttings, and send the berries themselves into a deep bowl with fairly high sides.

As already mentioned, jam is prepared without skins and grains, so we will have to get rid of them. Do not rush to think that this is such a difficult task. In fact, this process can be described in one phrase - extracting juice from currants.

Using an immersion blender, we interrupt the red currant. We get juice separately and separately grains and skins.

Now you should separate the currant juice from everything else. There are several ways to do this, I will talk about two main ones. It is most common to grind the currant mass through a fine sieve. Thick currant juice accumulates in a pan under a sieve, and dry cake remains in a sieve.

Another popular way to get rid of skins and grains is to pass the juice through gauze folded in 3-4 layers. Thus, the juice seeps through the gauze, and the cake remains in it.

And this is the same currant cake. He gave all the juice. What is the fate of the oil cake is up to you. You can freeze it and then, in winter, cook compote or jelly from it.

And here is what the previous manipulations were done for. This is currant juice with pulp, but without grains and skins.

We measure and add 400 g of sugar to the currant juice in a saucepan.

We send the pan to the stove and cook the redcurrant jam over a minimum heat for 30 minutes. During this time, the sugar will dissolve in the juice and a syrup will form. At first, the jam will boil slightly and foam. I did not remove the foam, later it settled and connected with the main mass. Over time, the jam will begin to thicken slightly, but this is impossible to notice with the naked eye. But there are indirect signs of jam thickening. These are bubbles from boiling, it is from them that you can determine whether the jam is ready or not. When the bubbles become larger and acquire a glossy sheen, the currant jam is ready.

There are few people who do not like delicate sweet and sour redcurrant jam. There are many recipes for its preparation - in a cold and hot way, with the addition of water, raspberries, cherries, spices. It's hard to choose the best recipe until you've tried several dishes cooked in different ways.

Culinary properties and calories

All this determines the positive effect of berries on the immune system, the digestive tract, and the cardiovascular system. However, such effects will appear only on the condition that the redcurrant jam is prepared very quickly, in other words, the “correct” recipe should involve minimal heat treatment.

It is also important to remember that “ascorbic acid” quickly oxidizes in air, therefore, after short-term cooking, the jam must be immediately laid out in jars and hermetically sealed.

There are many acids of organic origin in currants, which causes the sour taste of jam. In some cases, you have to add sugar, focusing on your taste. At the same time, we must not forget that granulated sugar acts as a natural preservative, so a significant decrease in it (compared to the amount required in the recipe) can lead to damage to the blanks.

At the same time, abusing sugar can negate the benefits of jam. There is an erroneous opinion that when cooking classic jam, the ratio of berries and sweetener should be 1: 1 or even 1: 1.5. However, similar proportions are valid for jam recipes, where the berries must remain whole. This can be achieved only by using a sweet concentrated syrup.

There is no need to keep the berries in the jam, which means that the amount of sugar should be less. It does not perform the function of preserving the structure of the berries, but only provides a sweet taste and a preservation effect.

By the way, the presence of pectin in berries is convenient not only from a culinary point of view, it acts as a “broom” in the body, freeing it from toxins and toxins.

The calorie content of the dish depends on the amount of sweetener and cooking technology., but on average it is 244 kcal per 100 grams. If we talk about "raw" jam, then this figure is slightly higher, since more sugar is usually added to it.

Best Recipes

Before you start talking about how to make jam, you should familiarize yourself with the technology for preparing berries. First of all, they need to be sorted out, removing rotten and cracked ones. Despite the fact that jam involves grinding raw materials, it is better not to use currants with damaged skins. It is subject to putrefactive processes and fermentation, and a violation of the integrity of the skin is the entrance gate for pathogenic bacteria.

Suitable berries are washed, removing brushes, dirt, leaves. After that, the berries are discarded in a colander, and then spread on paper towel one coat to dry.

To check if the jam is ready, a simple test will help. It is necessary to drop a small amount of it on a plate. If, when cooling down, the jam does not spread, liquid does not run from under it, the dish is ready.

classic jam

This recipe for harvesting for the winter is one of the most affordable and popular, it allows you to save almost all the healing components of the berry. The jam is tender, the structure is similar to the consistency of a soufflé.

You will need:

2 kg of red currant;
2 kg (maybe a little less - 1700 grams) of sugar;
glass of water.

Bring water to a boil and add berries. Wait until they start to burst, releasing juice. You can speed up the process by pressing them down with a wooden spatula. Do not soak the currants in boiling water for too long, 2-3 minutes is enough.

Grated currant jam

The value of this dish is that it is prepared without cooking, and therefore everything healing properties berries in it are fully preserved. Jam is made from grated raw currants, so it should be stored only in the refrigerator, on the top shelf (the temperature should not be lower than 1 degree), and then no more than 3-4 months.

Ingredients:

one and a half kilograms of berries;
1.8 kilograms of granulated sugar.

Berries pre-prepare, and then pass through a meat grinder (fine grate). It is recommended to add sugar at the same time, since its presence will enhance juice formation.

After that, the composition should be put in a cool place and left for 3-5 hours until the sugar is completely dissolved.

If this is not done and immediately put the jam in jars, there is a high probability of fermentation of the composition.

After the specified time, the jam must be mixed again and laid out in pre-sterilized jars. Then you need to cover the neck of the container with parchment, and put a nylon lid on top of it.

Quick Jam

This recipe will appeal to those who do not like to spend a lot of time at the stove. The whole process will take no more than 20-30 minutes, provided that the jars are sterilized simultaneously with the cooking of the dessert. This can be done by placing them in a cold oven and bringing to a temperature of 200 degrees. This will just take about 20 minutes.

The secret of quick cooking in equal volumes of red currants and sugar, so the dissolution of the latter takes less time. So, you should take 1 or 1.5 kg of currants and a sweetener.

Wash the berries, dry them and puree with a blender. Put on fire and add granulated sugar. Boil until thickened for 20-25 minutes, then arrange in jars and roll up.

Jam on the water

The use of water when cooking jam will reduce the concentration of acids in the berries, so this dish is suitable even for those who suffer from ulcers or gastritis. Of course, if you do not use it during the exacerbation of these ailments. Do not worry about vitamins and minerals, their amount will remain the same.

Ingredients:

2 kg of red currant;
800 ml of water;
3 kg of granulated sugar.

Puree berries prepared in advance with kitchen appliances(meat grinder, blender) or manually (using a pusher). Put the water on the fire, and as soon as it boils, put the berry puree. After 5 minutes, add sugar and cook until tender.

Redcurrant and raspberry jam

As already mentioned, redcurrant goes well with raspberries. You can use both the usual red berry and blackberry.

The total number of berries and the ratio should remain 1:1, however, the proportions of the berry component may be different.

Ingredients:

1 kg of berries (together - currants and raspberries);
1 kg of sugar.

Puree the berries, put on fire and add a sweetener. Cook 15-20 minutes until thickened. Distribute to banks.

jam sauce

Berry and fruit sauces are great with meat dishes, not only emphasizing their taste, but also helping to better digest them.

Redcurrant jam is perfect for the role of a sauce - it has the right consistency and a sweet and sour taste combined with meat.

However, a little point here does not hurt.

It will also set off the taste of currants if the jam is still used as a dessert and spread on toast or a baguette. In a word, red currant-based jam with the addition of blackberries and chili peppers will surprise you with an unusual taste and versatility of use.

You will need:

2 kg of red currant and blackberry;
1.5 kilograms of powdered sugar;
1 pod of red and green chili peppers;
20 g pectin (sold as a packaged powder);
a pinch of salt.

From the berries you need to squeeze the juice by passing them through a juicer. Mix pectin with 200 g of powder and add to the resulting juice with constant stirring of the latter.

Chili must be freed from seeds and crushed. Add to the juice and put the latter on the fire for a minute. Then add the remaining sugar and return the dish to the fire again. Cook until tender, stirring constantly.

As soon as this happens, the jam is removed from the stove, continuing to stir for another couple of minutes. Then the foam is removed and laid out in jars.

Jam in a slow cooker

The use of this "assistant" somewhat simplifies the cooking process, since the unit controls the set temperature.

Ingredients:

2 kg of berries;
1 kg of sugar;
2 glasses of water.

Put the prepared berries in a bowl, pour water and simmer until soft. The mode used is "Extinguishing". The currant should begin to burst and release juice - do not hold it any longer, immediately remove it.

Berries need to be thrown back on gauze folded 2-3 times and squeezed out the juice. Pour it back into the bowl, add sugar and cook for an hour in the same program. It is not necessary to close the lid, because the dish must be stirred in the slow cooker.

Jam according to this recipe turns out to be tender, pitted, but quite dense, resembling thick confiture in consistency.

Experienced housewives always have a few secrets that allow you to get special redcurrant jams.

Slightly unripe berries are more suitable for this dish, as they contain more pectin. It is good if they are collected as soon as they turn red.
Do not soak the berries in water or direct a powerful jet at them during washing. The skin of the berries is thin and can be damaged.
Due to the high acid content, currant jam should only be cooked in enameled dishes. Upon contact with metal, oxidation of the berries is possible, which will negatively affect the taste of the jam. All metal spatulas, spoons and pushers should be replaced with wooden ones.

It is worth noting that redcurrant jam will get a pleasant aftertaste when combined with berries with all kinds of nuts. Such an additive, in addition, will enrich the dish with magnesium.
In jam, you can put spices and fragrant medicinal herbs- mint, thyme, currant leaves, cloves, cinnamon, rosemary. The use of mint, vanillin and fresh berries gives the jam a refreshing, "summer" taste. If you put cloves, cinnamon, ginger to it, then the dish will turn out to be more tart, rich, “winter”.
You can add a piquant and rich taste to the dish by adding a pinch of salt at the end of cooking. It will not be felt in the finished jam, but will enhance the taste of the berries and sweetener.
The consistency of jam does not provide for turning over the jars after conservation. In addition, when a sour dish comes into contact with the metal surface of the lids, oxidation can occur.
Due to the large temperature difference, the cans may explode after preservation. To ensure uniform and slow cooling of hot jam poured into jars, you can wrap them in an old blanket. In this form, they are left until the workpiece cools down, after which they are removed to the main storage location.

For information on how to make redcurrant jam in 20 minutes, see the following video.

Red currants - 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 take advantage of 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.

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 fully 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!

Bright fragrant sweet and sour redcurrant jam - a drop of summer that will warm you on cold and gray days.

A versatile and healthy homemade jam, this jam is a real lifesaver for any occasion or season. A jar of homemade redcurrant jam can be a nice little gift or a sign of attention. A drop of jam will enrich the taste of desserts and pastries, decorate the simplest toast or porridge for breakfast. Follow the example of celebrity chefs and add some redcurrant jam when roasting meat or poultry, in cream sauce for meatballs - a delicious result is guaranteed.

Take a few minutes to make jam today and keep the bright taste and aroma of fresh berries for a long time!

Before you make redcurrant jam for the winter, prepare the ingredients according to the list.

Rinse the currant and dry it. Sort and separate the berries from the twigs.

Grind the berries in a way convenient for you - in a blender, mortar or rubbing through a sieve.

Mix berry puree with equal amount sugar and stir. If the berries are sour, the amount of sugar can be increased to 1.5 kg per 1 kg of berries. If desired, you can additionally add a little water, usually no more than 100-120 ml per kilogram of berries.

Bring the mixture to a boil over low heat.

While stirring and removing the resulting foam, reduce the jam by 1/2 or 1/3 over low heat. As a rule, the process takes 25-40 minutes.

The finished jam will thicken and become a deep ruby color, and the volume of the mixture will be reduced by half. If desired, the finished jam can be additionally strained through a sieve to remove the seeds.

Pour hot currant jam into sterilized jars and seal tightly with boiled lids.

Turn jars over and wrap until cool.

Redcurrant jam for the winter is ready. Happy tea!

The jam is thick, fragrant and sweet, with a slight sourness. Due to the natural gelling properties of redcurrant, as it cools, the jam will thicken and become soft jelly. Jam is undemanding to temperature conditions, jars with the workpiece can be stored at room temperature.