How to make redcurrant jam for the winter: simple and tasty recipes with photos. Step-by-step instructions for the redcurrant jam recipe. Jam on the water

Ecology of consumption: Food and recipes: Red currant is another berry that can be seen in almost every garden in our country. From it, like from blackcurrant, you can prepare tasty and healthy jam for the winter, as well as jam-jelly, jam and other desserts, which we will talk about in this article.

Red currant is another one of the year that can be seen in almost every garden in our country. From it, like from blackcurrant, you can prepare tasty and healthy jam for the winter, as well as jam-jelly, jam and other desserts, which we will talk about in this article.

Many gardeners grow not only black currants on their plots, but also red currants - a berry that is just as healthy, but has slightly different taste properties. This type of currant is much more sour than black currant, so in most cases it is grown specifically for harvesting for the winter. And because of its greater ability to gel compared to blackcurrant, not only jam, but also jelly and marmalade are often prepared from this berry.

Interestingly, in Germany, red currants are most often used as a filling for cakes in combination with meringue or custard, and in Scandinavian countries - as a component of puddings and fruit soups.

Both this berry itself and any preparations made from it are very useful: red currants contain organic acids, fructose, vitamins C and P. In folk medicine since ancient times, it has been used as a hemostatic, diaphoretic, antifever, diuretic, it also improves metabolism in diabetes and gout.

From this we conclude– various preparations from this berry will be an excellent natural healer that will treat colds and flu, relieve symptoms of the disease and improve general condition, and they can also be eaten during the off-season to increase immunity.

RECIPES OF REDCURRANT PREPARATIONS FOR THE WINTER: JAMS, JAMS, JELLIES, JAM

If you have never made jam from this berry, but it grows on your property, we strongly recommend you try it! This is no more difficult than with other berries, and in general, making any jam is not such a troublesome task.

A distinctive feature of red currant jam is that during cooking, the berries are most often ground through a sieve to remove the skin and seeds, which not everyone likes if they are present in the final product.

Let's look at recipes for red currant preparations, a wide variety of ways to prepare this berry for the winter in the form of desserts.

RECIPE FOR REDCURRANT JAM WITHOUT COOKING

You will need: 2 kg sugar, 1 kg red currants.

How to make cold currant jam: Sort the berries, rinse, dry, grind in a meat grinder, or chop with a blender, rub through a sieve, add sugar to the puree. Stir the mixture with sugar using a wooden spoon until it is completely dissolved. Place the berry puree in sterilized jars, close with sterile plastic lids, and store this jam in the refrigerator.

RECIPE FOR REDCURRANT JAM-JELLY

You will need: 1 kg of sugar and red currants, 1 glass of water.

How to make red currant jelly: Prepare the berries, pour them into an enamel container for making jam, add water, turn on the heat, bring to a boil, cook for 1-2 minutes, then immediately grind through a sieve. Add sugar to the puree and cook over moderate heat for half an hour after boiling. Pour the jam-jelly hot into sterile jars and roll up.

Of course, interesting jam recipes exist for red currants - jam from this berry can be made with the addition of vanillin, apples, honey, nuts and even bananas.

RECIPE FOR HONEY-NUT REDCURRANT JAM

You will need: 1 kg of honey, 500 g of sugar, apples, red and black currants, apples, 1.5 cups of walnuts.

How to make currant jam with honey: Prepare the berries, cover them with water and place on the stove; when they soften, rub through a sieve. Boil syrup from liquid honey and sugar, add apples and nuts cut into thin slices into it (they must first be chopped), bring to a boil, add berry puree, simmer over moderate heat for an hour, stirring occasionally. Place the hot jam into sterile jars and roll up.

RECIPE FOR CURRANT-BANANA JAM

You will need: 1 liter of red currant juice, 600 g of sugar, 5 bananas.

How to make jam from currants and bananas. Pour the berry juice into an enamel container for making jam, add sugar and mashed bananas, bring to a boil over medium heat, reduce heat and cook for another 40 minutes. Hot jam is put into jars and rolled up.

As you can see, it’s nothing complicated, but how unusual this jam turns out to be! It can be served to guests for tea or on a festive table - for any occasion. However, we promised to dwell not only on different recipes for redcurrant jam, but also on recipes for jams and marmalade made from this wonderful berry.

REDCURRANT JAM RECIPE

You will need: 1.5 kg of redcurrant puree, 500 g of pitted cherries, 1 kg of sugar.

How to make redcurrant jam. Place the berries in boiling water, boil for 1-2 minutes, then rub through a sieve. The resulting puree should be 1.5 kg, add sugar, put on medium heat and cook until thick, then add cherries, boil the jam until the berries are ready, stirring occasionally, put in sterile jars and roll up.

This might interest you:

RECIPE FOR REDCURRANT JAM

You will need: 1 kg of red currants and sugar.

How to cook: Prepare the berries, rinse, dry, crush with a wooden masher, then rub through a sieve, add sugar to the puree, stir, cook the jam over medium heat until thickened, stirring occasionally with a wooden spoon. Place the thickened jam into jars, having previously sterilized them, and roll them up.

So red currants bloomed in my garden; I have been collecting all kinds of preparations for the winter from them for many decades. And not just because I like the berry, it is very healthy, and some goodies come only from it. What a fragrant compote, the family drinks a jar in one evening. And the jelly shimmers unimaginably in the sun; no other berry can produce this.

Some argue which currant is healthier, black or red. Yes, they are all good in their own way, their composition differs and so does their effect on the body. But both are useful.

Red currants have the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and waste from the body. Well, and, of course, vitamins, which are transferred to all products made with soul and love for a long winter.

• 1 Red currants for the winter, recipes
  • 1.1 Redcurrant jelly
  • 1.2 “Live” redcurrant jam without cooking
  • 1.3 Redcurrant jam
  • 1.4 Redcurrant jam
  • 1.5 Redcurrant jam
  • 1.6 Redcurrant juice
  • 1.7 Redcurrant compote
  • 1.8 Redcurrant jam with apples
  • 1.9 Frozen red currants

Red currants for the winter, recipes

Personally, I know a lot of redcurrant recipes. I have a fairly large area set aside for bushes. But I try to use recipes with minimal or no heat treatment. The taste is delicious, but I want to preserve more of the vitamins that we so need in winter.

There are many recipes that require chopping the berries. With modern kitchen aids this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, it somehow turns out tastier.

Redcurrant jelly

Yes, this is the recipe you need to start with, because red currants make the best jelly. The berry gels perfectly without any additives.

We will need:

• Kilo berries
• Kilo of sugar
• Half a liter of water

How to make redcurrant jelly:

We wash the berries thoroughly and select the branches and remove the tails. pour it into a container and pour water into it, turn on medium heat and bring to a boil, just until the water starts to flow. Remove from the stove and place a colander on another saucepan, where we will drain the liquid and strain the juice. In order to achieve clean juice without getting any seeds or skins, use a fine sieve and a wooden spoon. Berries that have already been in boiling water can be wiped very easily. We rub the juice into the water where it was boiled.

Separately, prepare a piece of gauze, folded in four to squeeze out the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put it on the fire, first set the temperature to medium, then, after boiling, reduce it and cook for half an hour.

When time has passed, the jelly can be poured into jars, take small ones, no more than half a liter. You can sprinkle a teaspoon of sugar on top of the jelly or put parchment on it. There is no need to turn the jars over when cooling.

“Live” redcurrant jam without cooking

This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar opened in winter, how many vitamins!!!

What you will need:

• A kilo of berries
• Two kilos of sugar

How to prepare live vitamins:

As always, at the beginning we need to sort out all the berries. Here we must not allow unripe fruits or already overripe berries to enter; we also carefully remove all the tails. Then you need to thoroughly drain the water and dry the berries.

Let's sterilize all the items that we will use to make this jam; you can simply scald it with boiling water.

We grind the berries in a meat grinder; I find it easier to grind them with a blender. Then we thoroughly rub it through a sieve to remove all the seeds. Pour sugar into the resulting juice. Yes, you still need to squeeze out the cake, there is a lot of juice left there. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we put the jam into sterile dry jars and put it in the refrigerator.

Redcurrant jam

If jelly can be added as a filling to cakes and pastries made from shortcrust pastry, then redcurrant jam is simply magnificent in a homemade holiday pie.

To prepare it we will take:

• A kilo of currants
• One and a half kilos of sugar
• Half a liter of water

How to make jam:

Cooking jam, although it takes longer than jelly, is somewhat easier. We also thoroughly rinse the sorted berries and leave them in a colander. Boil some water in a saucepan and put the berries in the same colander for a couple of minutes to blanch. Then pour it into the container where the jam will cook until ready, and trample it with a wooden pestle, or you can knead it with a wooden spoon.

Pour water into the berry mass and add sugar all at once. Let's start cooking, the process will be long, you need to boil it more than twice. Then you need to check that the drop does not spread. Then it will be ready. All that remains is to put it into jars. You can simply store it at home.

Redcurrant jam

We will need:

• A kilo of berries
• Kilo of sugar

How to make redcurrant jam:

We sort the berries and rinse them under the tap in a colander, leaving them there for a while so that the water drains. But don’t leave it like this for more than half an hour, the lower berries will begin to choke.

Pour the berries into a stainless steel container and add the entire amount of sugar at once. let it sit for a couple of hours, no more is needed, the currants release their juice very quickly.

Transfer the container to the stove and bring to a boil while stirring, boil for just a couple of minutes, this is enough for red currants. We immediately pour everything into jars and can be stored under nylon lids if they are tight.

Redcurrant jam

Jam is made in almost the same way as jelly, only the mass is thicker due to prolonged boiling. The jam is very convenient to store, no refrigerator is required, and homemade baked goods with it turn out very tasty.

What you need for jam:

• A kilo of red currants
• Kilo of sugar

How to make red currant jam:

For jam, you can also use overripe, bruised berries. we sort it out, wash it and remove the water, you can spread it on a towel in one layer to dry. Then crush the berry with a wooden pestle. If you don’t like the seeds in the jam, you can also rub it through a sieve.

Mix the berry mass with sugar immediately in a cooking container and start cooking. First, you can set the temperature to medium until everything boils. But then you definitely need to reduce it and cook at the lowest setting; you will have to cook for a long time until you achieve the desired consistency. The jam is usually ready when it begins to peel away from the sides of the pan. Jam, like jam, can be stored in a regular kitchen cabinet.

Redcurrant juice

Natural and aromatic, everyone without exception likes it. Prepares quickly and stores well.

What you will need:

• Three kilos of berries
• Half a kilo of sugar
• One and a half liters of water

How to make juice:

We sort the berries, but you can leave the twigs, it will be more fragrant, and they don’t interfere. Fill a saucepan with water and cook for about 10 minutes. Then you need to strain the berries and rub them through a sieve, you can squeeze them through cheesecloth, it turns out better. Pour sugar into the resulting juice and let it simmer over low heat for five minutes. Pack into jars.

Redcurrant compote

Well, I always put away a lot of redcurrant compote, because we don’t start drinking it until winter, but as soon as the jars have cooled down.

What we will need:

• Berry
• Sugar

How to cook:

Wash the berries thoroughly. I don’t cut off the tails for compote; on the contrary, I try to pick more from the bunches, they look so beautiful. I make compote only in three-liter jars. I fill it by a third with berries, maybe a little more. I measure the amount of water, simply pour cold water into the jar with the berries and then pour it into the pan.

For each three-liter jar I add one and a half glasses of sugar, cook the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling water into the berries, up to the neck, so that there is no air left in the jars. I roll it up, turn it over onto the lids and wrap it in a warm blanket.

Whatever you say, it’s very convenient to make jam this way. Some generally prepare all the jam only in a slow cooker.

What you will need:

• Two kilos of berries
• One and a half kilos of sugar

How we will cook:

You need to wash the berries, remove all debris and let them dry. Then we pour it into the bowl along with the sugar and let it sit until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook in simmer mode for 20 minutes with the lid closed. Immediately put into jars.

Redcurrant jam with apples

For preparation we will need:

• Kilo berries
• Half a kilo of apples
• One and a half kilos of sugar
• Lemons half a teaspoon

How to cook:

The berries need to be washed, all debris removed and laid out to dry in one layer. The apples need to be freed from the core and peel, cut into small cubes and, to prevent them from darkening, kept for half an hour in water with citric acid. Then drain the water from them too and let them dry as much as possible.

You need to add sugar to the water and boil the syrup, then add dried apple pieces into it and cook for ten minutes. Then pour the berries in there and just bring to a boil. Let it cool, at the end put it back on the stove and cook until it’s ready. Pack into jars.

Frozen red currants

The only ingredients you will need are clean berries without debris, preferably dried and of good ripeness.

How to cook:

Sort the berries themselves, wash them and spread them on a towel in one layer. Wait until it dries. Then put it into containers or bags and immediately place it in the refrigerator or freezer. You can store such berries until next season, provided you do not defrost them. You can make compotes from it in winter, eat it simply with sugar, or add it to fillings.

The owner and her family members are always very pleased to have jars of homemade preserves. If you are looking for berry jam recipes for the winter, then try making redcurrant jam (jam). This is a wonderful dessert that can be used as an independent dish or as a filling for baked goods. There are many recipes for making this delicious jam. Check out the best of them.

How to make redcurrant jam

The berry is rich in pectin, so it is easy to make confiture from it, even without using thickeners. Before use, the currants are sorted and washed. Then it is ground, placed in a stainless steel container, other ingredients are added and boiled for some time. There are recipes for jam without heat treatment. The finished product is poured into sterilized jars and closed.

Redcurrant jam recipes

There are many methods for making jam from this variety of berries. In addition to currants, jam may contain other fruits: gooseberries, oranges, cherries, watermelon. There are recipes for confiture with and without cooking. By using any of the instructions you will read below, you will receive a homemade product that is excellent in taste and quality and looks amazing in the photo.

Classic redcurrant jam recipe

• Cooking time: 4 hours.
• Number of servings: 8 persons.
• Calorie content of the dish: 289 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.

The following recipe is time-tested and for many years millions of housewives have been making currant jam using it. Jam sealed in this way will delight you all winter. Natural jam is suitable both for independent consumption and for adding to various desserts. The recipe is very simple, you don’t need anything other than fresh red currants, granulated sugar and water.

Ingredients:

• ripe red currants – 2 kg;
• water – 4 glasses;
• sugar – 3 kg.

Cooking method:

1. Rinse well, dry the berries, remove the branches.
2. Boil the water. Dip the berries in it for a couple of minutes. Remove and puree using a mortar.
3. Place the grated berries in a saucepan and place on low heat. Gradually add water and sugar in small portions.
4. When the contents of the pan have reduced by half, remove it from the stove. Pour the liquid into half liter jars. Cover with sterile lids.
5. Sterilize for 10 minutes, roll up.

In a slow cooker

• Cooking time: 1.5 hours.
• Number of servings: 12 persons.
• Calorie content of the dish: 275 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.

A small amount of confiture can be prepared in a slow cooker if you have this kitchen appliance. The cooking process is very simple and does not take much time, it will only take an hour and a half. You will not need to monitor whether the heat on the stove is too high or whether the jam is burning. Find out how to make currant jam in a slow cooker correctly.

Ingredients:

• red currants – 2 kg;
• water – 0.4 l;
• sugar – 1 kg.

Cooking method:

1. Sort the berries and wash them. Place in a multicooker container and add water.
2. Cook on the “Stew” mode until boiling.
3. Pour the resulting mass through a sieve into a large bowl and wipe the berries.
4. Pour the pure juice back into the multicooker. Pour in the sugar. Cook the jam on “Stew” for half an hour from the moment it boils, without closing the lid. Stir occasionally and skim off the foam.
5. Pour the hot syrup into sterilized, clean jars and seal tightly.

Cold way

• Cooking time: 1 hour.
• Number of servings: 12 persons.
• Calorie content of the dish: 305 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Most recipes involve cooking currant jam. However, there is one harvesting method in which the berries cannot be heat treated. Firstly, cooking this way is much faster, and secondly, red currants retain the maximum amount of nutrients and vitamins without being exposed to high temperatures. Learn how to make cold jam.

Ingredients:

• red currants – 2 kg;
• sugar – 4 kg.

Cooking method:

1. Rinse thoroughly, sort the berries, and dry.
2. Twist them through a meat grinder, puree them with a blender or rub through a fine sieve.
3. Add 4 kilograms of sugar to the resulting mass. Stir until all the grains are dissolved.
4. Place the hot jam into sterilized jars and cover with plastic lids. Once completely cooled, store refrigerated.

Redcurrant jam with gelatin

• Cooking time: 1 hour.
• Number of servings: 12 persons.
• Calorie content of the dish: 318 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Red currant jam with gelatin turns out thick, rich and viscous. The jam has a jelly-like consistency, a bright aroma, and a rich sweet taste. Due to its thickness, jam can be eaten not only as an independent dish, but also used as a filling for homemade baked goods. Jam goes especially well in yeast pies, shortbread cakes, rolls, and pastries.

Ingredients:

• red currants – 2 kg;
• freshly squeezed lemon juice – 4 tbsp. l.;
• filtered water – 1 l;
• gelatin – 100 g;
• sugar – 2 kg.

Cooking method:

1. Dissolve gelatin in a small amount of warm water. Leave for 20-25 minutes for swelling.
2. Sort, wash, dry the berries.
3. Grind the currants through a sieve. Place in an enamel pan and fill with water. Bring to a boil.
4. Turn down the heat. Cook the berry juice without stopping stirring for 10 minutes.
5. Strain the mixture through cheesecloth folded in several layers.
6. Add sugar, pour lemon juice, stir.
7. Place on the stove. Bring to a boil, skim off the foam, add gelatin.
8. Cook, stirring. When the gelatin is completely dissolved, pour the currant syrup into sterilized jars. Roll up the lids. When the jelly-like jam has cooled completely, put it in a cool place.

With orange

• Cooking time: 75 min.
• Number of servings: 12 persons.
• Calorie content of the dish: 218 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: above average.

Jam with oranges and currants of rich red color turns out to be very original in taste, with a slight sourness. Berries and citrus fruits go surprisingly well together. If you doubt this, just try making confiture one day using the following recipe. You will get an amazing dessert that can be used for any baking.

Ingredients:

• red currants – 1 kg;
• citric acid – 10 g;
• oranges – 0.8 kg;
• gelatin – 1 tbsp. l.;
• sugar – 2 kg.

Cooking method:

1. Sort and wash the currants.
2. Peel the oranges. Remove all veins and membranes. Grind the pulp.
3. Place the berries in an enamel pan. Add gelatin, 4 tablespoons of sugar, citric acid.
4. Bring to a boil, grind the currant mass through a sieve.
5. Pour the thick juice into the pan, add the rest of the sugar. Boil for three minutes.
6. Add oranges. Mix thoroughly. Remove the pan from the stove.
7. Pour the jam into sterilized jars and seal.

With watermelon

• Cooking time: half an hour.
• Number of servings: 6 persons.
• Calorie content of the dish: 216 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Jam with watermelon pulp and ripe red currants is very tasty and even a photo with its image awakens anyone’s appetite. Making this jam is very simple and you can eat it almost immediately. After trying confiture for the first time, you are guaranteed to want to roll up more jars for the winter to enjoy its amazing taste and aroma all year round.

Ingredients:

• red currant – 0.6 kg;
• water – 60 ml;
• watermelon – 0.6 kg;
• corn starch – 25 g;
• sugar – 0.2 kg.

Cooking method:

1. Sort out the ripe berries and wash. Grind.
2. Pour currant juice without pulp into a saucepan and add sugar. Place on the stove.
3. Peel the watermelon and remove seeds. Grind with a blender.
4. After the sugar has completely dissolved, pour the watermelon puree into the pan. Cook for 5 minutes.
5. Dissolve starch in cold water. Pour into the boiling jam in a thin stream.
6. Pour the jam into sterilized jars and seal tightly. Cool at room temperature and then refrigerate.

With cherry

• Cooking time: 55 min.
• Number of servings: 15 persons.
• Calorie content of the dish: 316 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

Red currants and cherries go well together, and you can see this for yourself if you prepare aromatic confiture from these berries. It is perfect for sandwiches and biscuits. The jam turns out to be very beautiful in color, ruby, which is clearly visible even in the photo. Learn how to make jam with cherries and large red currants.

Ingredients:

• juicy red currants – 1.4 kg;
• sugar – 1.4 kg;
• cherries – 1.4 kg.

Cooking method:

1. Sort and wash all the berries. Remove the pits from the cherries.
2. Pour the currants into the pan. Add cherries. Puree the berries with a blender at maximum speed.
3. Add sugar. Stir and place on the stove.
4. Bring the currant puree to a boil. Cook for half an hour over moderate heat.
5. Pour the jam into sterilized jars and seal.

With ginger

• Cooking time: 45 min.
• Number of servings: 12 persons.
• Calorie content of the dish: 295 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: medium.

If you put ginger in currant jam, you will be surprised at how much the taste will change; it will become several times more interesting and piquant. Ground cinnamon is also added to this jam. The dessert has a delicious aroma. The consistency of the jam is jelly and viscous. Toast with it will be a wonderful breakfast for you or your children.

Ingredients:

• large red currants – 2.2 kg;
• cinnamon – 1 tsp;
• sugar – 2.2 kg;
• ginger – 40 g.

Cooking method:

1. Grind the sorted and washed currants through a sieve.
2. Pour the puree into the pan and add sugar. Place on low heat.
3. From the moment of boiling, cook for 10 minutes.
4. Add grated ginger and vanilla. Stir.
5. Cook the jam for another 10 minutes, then remove from heat and pour into jars.

With gooseberries

• Cooking time: 45 min.
• Number of servings: 10 persons.
• Calorie content of the dish: 253 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Difficulty of preparation: low.

Gooseberries are a very tasty and healthy berry that goes well with red, ripe currants and is suitable for making jam. The jam turns out to be moderately sweet and has a pleasant light sourness. Both adults and children will enjoy jam made from gooseberries and red currants. It is easy to prepare and you will definitely cope with the process.

Ingredients:

• ripe red currants – 1 kg;
• sugar – 2 kg;
• gooseberries – 3 kg.

Cooking method:

1. Wash and dry the berries. Remove the ovary and cuttings.
2. Crush the gooseberries in a separate container.
3. Rub the currants through a sieve. Mix it with sugar.
4. Place on medium heat. Bring to a boil, continuously stirring the jam.
5. Add gooseberries.
6. Constantly stirring the jam, cook for 20 minutes over low heat. Skim off the foam periodically.
7. Remove the pan from the heat. Pour into sterilized jars and seal.

Video

Bright aromatic sweet and sour red currant jam is a drop of summer that will warm you on cold and gray days.

A universal and useful homemade product, this jam is a real lifesaver for any occasion or time of year. A jar of homemade redcurrant jam can be a nice little gift or token of appreciation. A drop of jam will enrich the taste of desserts and baked goods, and will decorate the simplest toast or porridge for breakfast. Follow the example of famous chefs and add a little redcurrant jam when roasting meat or poultry to a creamy meatball sauce - a delicious result is guaranteed.

Take a few minutes to prepare the jam today and preserve 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.

Wash and dry the currants. Sort and separate the berries from the branches.

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

Mix berry puree with an equal amount of 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.

Stirring and removing the resulting foam, reduce the jam by 1/2 or 1/3 over low heat. Typically, the process takes 25–40 minutes.

The finished jam will thicken and take on a deep ruby ​​color, and the volume of the mixture will decrease by half. If desired, the finished jam can be further strained through a sieve to remove the seeds.

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

Turn the jars over and wrap until cool.

Redcurrant jam is ready for the winter. Happy tea drinking!

The jam turns out thick, aromatic and sweet, with a slight sourness. Due to the natural gelling properties of red currants, as the jam cools, it will become thicker, acquiring the consistency of a soft jelly. Jam is undemanding to temperature conditions; jars with the preparation can be stored at room temperature.

For lovers of home baking, red currant jam will be a real find. I can give anyone a recipe for the winter, I make it with gelatin, in a slow cooker, without cooking at all, in the traditional way, I like to combine it with other berries or fruits.

In general, red currants, in addition to their special usefulness, are distinguished by their good ability to gel, so making things like jelly, jam or confiture from it is a pleasure. You can do without any thickeners at all; the pectins included in the red berries will provide the necessary consistency.

Redcurrant jam has a pleasant sweetish taste, especially for those who don’t like too much sweets. Baked pies or large holiday pies are very tasty with it.

How to make redcurrant jam

To make jam, it is not necessary to select only ripe berries; you can also take slightly unripe ones; by the way, they contain the most pectin.

Berries must be cleared of debris and washed before cooking. Unlike black currants, red currants are more tender, their skin is thinner, so in order not to crush them, they need to be washed more carefully. You cannot keep it submerged in water or in a colander for a long time, otherwise the lower berries will choke and the juice will begin to flow out.

Stainless steel utensils are ideal for making jam; they do not burn as much as enameled ones, and there will be no metallic taste like aluminum ones. Housewives often like to make jam without cooking, because it preserves all the vitamins. But for such preparation it is necessary to especially observe sterility so that our jam does not spoil before winter.

Personally, I choose small jars for jam. Half a liter or even 0.33 ml is absolutely enough for one baking. Of course, if the family is large, you can take liter ones, but no more. You can cover jam not only with metal lids with a seam, tight nylon or screw ones.

Redcurrant, jam recipes

Making redcurrant jam, quick recipe

For him we will take:

• A kilo of red currants
• 0.8 kilo sugar

How to prepare this jam:

This, one might say, “accelerated” recipe is for those who do not like to tinker with preparations for a long time. Did you notice that there is no water in the recipe? This means the time for evaporation is reduced, and we also cancel blanching here.

We grind the washed and tailless berries with a blender and quickly rub this pulp through a sieve to remove the skin and seeds. Transfer the resulting currant puree into a stainless container in which we will cook the jam. immediately pour some sugar into it, mix well and turn on the heat not too strong so that nothing gets fried by accident.

This is how we cook our jam with continuous stirring with a wooden spatula or spoon. Cook until it boils down to the desired state. You will see the jam begin to thicken. By the way, as it cools in the jars, it will thicken even more, take this into account. It should be packaged hot and cooled at room temperature.

Redcurrant jam for the winter, without cooking

As I already said, for this recipe you need to maintain special cleanliness; the berries must be thoroughly washed and dried. There is no need for excess moisture here.

We will need:

• A kilo of red currants
• Two kilos of sugar

How we will cook:

Already dried berries need to be ground in a blender into a puree mass. Then we do everything as in the first recipe, that is, we rub it (the mass) through a sieve. But we won’t cook it, but add sugar and mix everything until it completely dissolves. All that remains is to put it in sterile jars and close.

Traditional redcurrant jam recipe

For him we will take:

• Kilo berries
• One and a half kilos of sugar
• One and a half glasses of water

How to cook:

We prepare the berries as always. We put water in a saucepan to boil, and put the berries in a colander and put them directly into boiling water for two minutes. We throw the currants into the bowl where we plan to make jam. Crush the blanched berries with a wooden pestle, add water and pour in sugar, stir until all the sugar melts.

Now you can turn on low heat and start making jam. Cook it until it thickens, then pack it into sterile jars.

Redcurrant jam in a slow cooker

We will take:

• Kilo berries
• Half a kilo of sugar

How to make delicious redcurrant jam:

Pour the washed berries with water and simmer for two minutes. Then knead with a wooden masher and place in the multicooker bowl. Add sugar, stir. Close the lid and set it to simmer for an hour. We pack the finished jam into jars.

Redcurrant jam with orange

For this recipe we will take:

• A kilo of red currants
• A couple of medium oranges
• One and a half kilos of sugar

How we will cook:

As always, we wash and sort the berries, removing green and overripe ones. Wash and peel the oranges, cut them into pieces and remove the seeds. Mix everything together and grind until pureed in a blender.

Pour sugar into this mass and mix, let it sit in the room for a couple of hours until all the sugar has dissolved. Then we put it in sterile jars and put it on the refrigerator shelf.

Redcurrant jam, video