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

Redcurrant jam - step-by-step recipe at home

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

On a note! Making incredibly delicious redcurrant jam using 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 currants - 500 gr.
• agar - 2 tsp.
• water - 100 ml.
• refined sugar - 300 gr.

Step-by-step instruction:

1. We clean the berries from the branches, place them in the bowl of a food processor and grind them to a thick puree.
   
2. Add the required amount of sugar to the resulting mass.
   
3. Mix thoroughly. Leave for 30-50 minutes until the sugar is completely dissolved. Place the currant mixture in 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 mixture 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 mixture. Make sure that the mixture does not start to boil.
   
7. Pour the prepared jam with red currants and agar into heated containers and carefully seal. We wrap the inverted container with a blanket. We wait 4-5 hours and send it for storage to the appropriate place.
   

For the winter, recipes suggest making redcurrant jam in several ways. You can cook jam in a traditional saucepan or use a more advanced, convenient slow cooker. Or prepare a juicy, vitamin-rich treat without cooking at all, simply grinding the berries with sugar. All options are good in their own way and do not require serious effort or a lot of free time from the hostess. The sweet preservation turns out to be very tasty and aromatic, is perfectly stored until winter in a cool room and pleasantly colors frosty days with shades of bright, warm summer.

Delicious redcurrant jam with gelatin - recipe with photos for the winter

Redcurrant jam prepared for the winter according to this recipe with photo turns out very sweet, rich and aromatic. The gelatin included in the composition gives the product a marmalade consistency and pleasant density. Thanks to these qualities, the dessert is suitable not only for consumption on its own along with hot drinks, but also for use as a juicy fruit filling for a variety of homemade baked goods, such as yeast pies, sponge rolls and shortbread cakes.

Necessary ingredients for the recipe for winter currant jam with the addition of gelatin

• red currants – 1 kg
• filtered water – ½ l
• sugar – 1 kg
• gelatin – 50 g
• freshly squeezed lemon juice – 2 tbsp

Step-by-step instructions on how to make jam from red currants and edible gelatin for the winter

How to make redcurrant jam for the winter at home - step-by-step instructions and video

To avoid getting sick in the winter and maintain your immune system at the proper level, in the summer you need to make healthy berry jams, for example, juicy, sweet and sour red currant jam. On frosty days, it will saturate the body with essential vitamins and strengthen the health of adults and children. The recipe is not difficult and contains a step-by-step explanation of the process, a photo of the resulting dish and video instructions. Having such a valuable cheat sheet at hand, not only an experienced housewife, but also a novice cook who is just trying her hand at making home preserves can easily cope with preparing a tasty and healthy delicacy.

Necessary ingredients for homemade currant jam for the winter

• red currants – 1.5 kg
• sugar – 1.5 kg
• water – 300 ml

Step-by-step instructions for a delicious redcurrant jam recipe

1. Remove the red currants from branches and petioles, sort them, wash them well and dry them on a paper towel.
2. Pour water into an enamel pan, place on the stove and bring to a boil over medium heat. When the liquid begins to bubble intensely, add the berries, reduce the heat by half and cook for 10-15 minutes. During this time, the fruits will crack and begin to release natural juice.
3. Remove the pan from the stove, cool slightly and rub the currants through a kitchen sieve so that the pulp remains separate.
4. Pour the resulting fruit puree into a bowl or pan, put on fire, add granulated sugar, mix very well and bring to a boil.
5. Boil for half an hour, regularly skimming off any foam that forms on the surface.
6. Pour the hot jam into sterile jars, roll up with metal lids, turn upside down, wrap in a warm bath towel and leave until completely cooled. Place it in a cellar or pantry for winter storage.

Thick redcurrant jam - recipe with photos and detailed instructions

In order for redcurrant jam to have a thick consistency, it must be made without water. The amount of sugar used in the recipe should be half the weight of the berries themselves. You will have to cook the dessert for almost an hour, over low heat and without leaving the stove for a minute. Only with this processing option will the maximum amount of liquid evaporate, and the berry mass will not burn and thicken to the desired level.

Necessary ingredients for a thick red currant jam recipe

• red currants – 1 kg
• sugar – 1.5 kg

Step-by-step instructions on how to make thick redcurrant jam for the winter

1. Remove twigs and leaves from red currants, wash the berries well, dry and turn into a homogeneous puree using a blender.
2. Pour sugar into the berry mass, mix thoroughly and place on the stove. Bring to a boil, reduce heat to low and simmer until the sugar is completely dissolved in the fruit juice. This usually takes about 45 minutes.
3. Do not leave the pan and constantly stir the berry mass so that it does not stick to the bottom and does not burn.
4. When the volume of the product in the pan has reduced by about 1/3 and the jam has compacted well, spoon into sterilized jars, seal with lids, turn over and cool, covering with a blanket on top. Store in a dry, cool place out of direct sunlight.

Recipe with photos on how to make redcurrant jam without cooking

The beauty of red currant jam made without cooking is that the berries are not heat treated and retain the maximum amount of their nutrients and vitamins. Due to the large amount of sugar included in the recipe, the delicacy does not spoil, does not sour or ferment, surviving well until the winter season in a cool, dark place, and delights with a pleasant sweet taste, marmalade consistency and pronounced fresh aroma.

Necessary ingredients for making no-cook redcurrant jam

• red currants – 1 kg
• granulated sugar – 2 kg

Step-by-step instructions for the redcurrant jam recipe

1. Remove red currants from leaves and twigs, put spoiled fruits aside, and wash good berries thoroughly in running water and dry on a clean kitchen towel.
2. Grind the currants twice through a meat grinder, and then grind the resulting puree through a sieve until the mass becomes completely homogeneous.
3. Pour sugar into the berry puree in a thin stream and stir vigorously with a wooden spoon or spatula until the sugar granules are completely dissolved in the fruit juice.
4. When the jam acquires a thick, dense consistency, pack it in sterilized jars, seal with plastic lids and store in the refrigerator or cellar.

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

Making redcurrant jam in a slow cooker for the winter is a very simple task and not at all labor-intensive. The housewife only needs to prepare the berries, grind them through a sieve until pureed, combine them with granulated sugar, place them in the bowl of the unit and activate the necessary programs. The household appliances will do the rest themselves. The main thing is just not to forget to stir the jam from time to time during the cooking process. Otherwise, it will burn and acquire an unpleasant specific taste.

Necessary ingredients for preparing currant jam for the winter in a slow cooker

• red currants – 1 kg
• sugar – 800 g

Step-by-step instructions for the recipe for redcurrant jam cooked in a slow cooker

1. Remove the red currants from leaves and twigs, sort them out, removing spoiled berries, wash them very thoroughly and place in a colander to drain off the excess liquid as quickly as possible.
2. Rub dry fruits through a kitchen sieve and place the resulting puree into a multicooker bowl.
3. Add granulated sugar, mix gently, cover tightly with a lid, set the “Baking” program in the control menu and bring the semi-finished product to a boil.
4. When the surface of the fruit-sugar mass begins to actively bubble, activate the “Stew” mode and cook for 45 minutes. Every 10-15 minutes, lift the lid and stir the jam so that it does not burn.
5. After the allotted time has passed, place the hot treat into dry sterilized jars, roll up with tin lids and cool to room temperature. Store in a cool, dark place, protected from direct sunlight.

For lovers of berries, preparations made from them and sweet homemade baked goods, red currant confiture will be a real find.

The recipes for such a delicacy are quite simple; to prepare confiture, you can also combine currants with other berries or fruits.

Red currants are very tasty and healthy, but their distinguishing feature is their good gelling ability, which makes them excellent jellies, jams and jams, even without the use of all kinds of thickeners. The pectins included in the dessert will provide the necessary consistency to the dessert.

Red currant confiture has a slightly sweetish, pleasant taste, bright aroma and color. It is delicious as a dessert for tea, and as a filling for pies, pies, and tarts.

Redcurrant confiture - general principles of preparation

To prepare confiture, it is not at all necessary to use only ripe berries; you can also take slightly unripe ones, which have an even higher pectin content.

Before cooking, red currants should be cleared of twigs, leaves and other debris and rinsed. Unlike black currants, red currants have a thinner skin and the berries are more tender, so you should work with them carefully so as not to crush them. Currants should not be collected in bulky buckets and washed in large quantities; the berries will be crushed and the juice will leak out.

Use stainless steel containers for cooking; confiture does not burn in them, as in enamel containers, and does not acquire a metallic taste, as happens when cooking in aluminum pans. Confiture can also be prepared without cooking, so the delicacy will retain more of the beneficial substances of the berry.

The confiture must be rolled into sterilized jars; all equipment required for preparation must be equally clean and sterile.

1. Redcurrant confiture

If you don’t like to take a long time with preparations, then this express recipe is for you. Here you do not need to evaporate the water, pre-blanch the berries, just peel the currants and boil them with sugar.

Ingredients:

A kilogram of red currants;

700-800 grams of granulated sugar.

Cooking method:

1. Remove the currants from the branches, rinse, and trim the stems.

2. Place the currants in a blender bowl and chop.

3. Grind the resulting mass through a fine sieve so that seeds and skins do not get into the confiture.

4. Transfer the currant puree to a large stainless steel saucepan.

5. Add sugar to the berries and stir.

6. Cook the confiture over low heat, stirring continuously, until thickened. When choosing the right consistency, keep in mind that as the currants cool, they will become even thicker.

7. Pour the confiture hot and roll it up. Cool at room temperature.

2. Confiture with red currants and cherries

Ingredients:

1.5 kg of red currants;

500 grams of cherries;

A kilogram of sugar.

Cooking method:

1. Place peeled and washed currants in a large bowl.

2. Pour boiling water over the currants for two to three minutes, then immediately place on a sieve and grind.

3. Rinse the cherries in the same way, remove the seeds. Without blanching, grind the cherries in a blender, but not to a puree state; pieces should remain, which will give the confiture a special taste.

4. Pour granulated sugar into the currant puree and stir.

5. Place the currant mass over low heat, cook, stirring, until thickened.

6. As soon as the confiture reaches the desired consistency, add the prepared cherries and cook for another 5-7 minutes.

7. Mix the finished treat thoroughly, place in sterilized jars and roll up.

3. Redcurrant and raspberry confiture

Ingredients:

A kilogram of currants;

A kilogram of raspberries;

One and a half kilograms of sugar.

Cooking method:

1. Separate red currant berries from the branches, wash and lightly dry.

2. Grind the berries through a sieve, put the resulting puree into a large enamel pan.

3. Add granulated sugar to the currants, bring the mixture to a boil, remembering to stir constantly.

4. Sort the raspberries and divide them into two parts, grind one through a sieve, and do not touch the other for now.

5. As soon as the currants boil, add currant puree to the pan.

6. After boiling again and simmering for three minutes, add whole raspberries to the jam being prepared.

7. Simmer for about 5 minutes, stirring continuously, then remove the saucepan from the heat.

8. Place red currant confiture into sterilized jars and roll up.

9. After the dessert has cooled, store it.

4. Redcurrant confiture with strawberries

Ingredients:

One kg of red currants;

700 g strawberries;

300 ml water;

1.2 sugars.

Cooking method:

1. Remove branches and leaves from red currants. Rinse under running water and place in a bowl.

2. Mash the currants with a potato masher or immersion blender.

3. Rinse the strawberries, remove the stems and mash until pureed.

4. Mix strawberry puree with currant mass, add sugar. Stir.

5. Leave the mixture for 2.5-3 hours until the sugar is completely dissolved.

6. Pour boiled water into the mixture, stirring, and cook over low heat until thickened.

7. Place the hot confiture into sterilized jars and roll up. As soon as the delicacy has cooled, remove the jars with the preparation for storage.

5. Redcurrant and watermelon confiture

Ingredients:

A kilogram of watermelon pulp;

A kilogram of currants;

A kilogram of sugar.

Cooking method:

1. Wash the currants, put them in a saucepan, sprinkle with granulated sugar.

2. Add watermelon pulp to the berries, grind the whole mass to the consistency of a thick paste. This can be done using a wooden spatula.

3. Bring the resulting aromatic berry mixture to a boil, reduce the heat to low.

4. Cook the confiture, stirring from time to time, for 20 minutes.

6. Grind the cooled mass through a sieve.

7. Bring the berry puree to a boil and immediately place it in sterilized jars.

8. Roll up the jars and turn them upside down. As soon as the confiture has cooled, you can remove the workpiece for further storage in any cool place.

6. Redcurrant confiture with oranges without cooking

Ingredients:

Two oranges;

1 kg currants;

1.2 kg sugar.

Cooking method:

1. Rinse well-sorted and peeled currants and place in a colander. Place on a large kitchen towel and let the berries dry.

2. Wash the oranges thoroughly, cut into large pieces without peeling. Carefully remove the seeds, being careful not to squeeze out the juice.

3. Grind both oranges and currants in a meat grinder through a fine sieve.

4. Mix the berry-fruit mixture with sugar. Stir and wait several hours for the sugar to completely dissolve.

5. Mix the raw confiture thoroughly again and place it in clean, sterilized, cooled jars.

6. Cover the jars with lids and store the dessert in the refrigerator.

7. Redcurrant confiture with tangerines

Ingredients:

0.5 kg currants;

0.5 kg of peeled tangerines;

A packet of jellyfix;

A kilogram of sugar;

5 grams of citric acid.

Cooking method:

1. Rinse washed and peeled red currants in cold water.

2. Peel the tangerines, remove the white membranes, cut the pulp into small cubes.

3. Place the prepared currants in a small saucepan, add two tablespoons of sugar, citric acid and jellyfix. Stir and bring to a boil.

4. When the currant mass has cooled, grind it through a sieve.

5. Place the berry puree back into the pan, add sugar, and boil for about three minutes.

6. Add the tangerine pulp, mix well, remove the pan from the heat.

7. Place the jam into the prepared containers and close with lids. Once cooled, place in the refrigerator.

8. Redcurrant confiture with ginger and cinnamon

Ingredients:

A kilogram of sugar;

A kilogram of currants;

A teaspoon of ground cinnamon;

25 grams of grated ginger.

Cooking method:

1. Grind the prepared currants in any convenient way to a paste consistency.

2. Place this mass on a plate, add sugar, simmer over low heat, stirring, until the sand dissolves.

3. After the sugar is completely mixed with the currants, slightly increase the heat and simmer for 5-7 minutes.

4. Add cinnamon and ginger, stir.

5. Cook everything together for another 10 minutes, pour hot into sterilized jars.

To prevent the confiture preparation process from taking longer, do not put granulated sugar in a bowl with whole berries. It is better to first pass the currants through a meat grinder or grind them in a blender.

When pouring hot confiture into jars, there is a risk of getting burned and staining everything around. Therefore, it is recommended to place the jar on a large flat plate.

If you get the neck of the jar dirty while filling it, wipe off the drops with a dry cloth, otherwise the lid will not close evenly and tightly. And this can lead to air getting inside, which will cause spoilage of the product.

The jars should be rolled up while the confiture is still hot. Keep the necessary equipment on hand.

It is best to cool the workpiece upside down.

Serve red currant confiture with fresh buns, buttered toast, pancakes, and pancakes. Add the preparation to pies, eat it just like that with hot and aromatic tea. The confiture is stored throughout the year, so you can enjoy the delicacy both on sunny summer days and on cold winter evenings.

Red currants not only have beneficial properties, but also have good gelling properties. Therefore, many housewives often make preparations from it for the winter season, such as jam, jelly or marmalade. Redcurrant jam has an amazing sweetish taste. It is typically used with baked pies, birthday pies, or other homemade baked goods. It is quite simple to prepare such a treat using various recipes.

• Show all

  Features of making jam

  You can use not only ripe berries for jam. Slightly unripe fruits are much healthier, as they contain large quantities of pectin. Before cooking, chop the currants and use pure juice or seedless puree. The consistency of the jam is jelly-like. This usually happens naturally, but sometimes pectin and gelatin are additionally added to obtain the desired thickness.

  For cooking jam, it is best to choose a stainless steel pan. It will not allow the broth to burn and will not leave an unpleasant metallic taste.

  A popular way to make jam is without cooking. This recipe will preserve all the vitamins to strengthen the body during the cold period. In this case, it is necessary to follow all sterilization rules so that the contents of the jar do not deteriorate before winter. You should choose small containers for jam (half a liter or 0.33 ml). This will be enough for one time baking. If the family is large, then you can prepare liter jars, but no more. You need to roll up containers with treats with metal lids, as well as tight nylon or screw ones.

  Quick recipe

  Many housewives call this recipe “five-minute”. It is relevant for those who do not particularly like to tinker with workpieces.

  To cook this sweet treat you will need the following ingredients:

  • Currant berries – 1 kg.
  • Sugar – 800 g.

  

  Step-by-step preparation stage

  The washed and peeled berries are blended in a blender until a homogeneous consistency is formed.

  
  

  The resulting pulp is then rubbed through a sieve to remove any remaining seeds and skin.

  
  

  The currant puree is transferred to a stainless pan in which the jam will be cooked. Next, add sugar, mix thoroughly and turn on low heat so that the sweet broth does not burn.

  

  Boil the jam until the desired thick consistency is formed. During cooking, stir the jam periodically with a wooden spatula.

  

  It is necessary to pour the sweet decoction into jars while still hot, since the mass will thicken even more when it cools.

  

  What can you cook from gooseberries for the winter - simple and original recipes

  Jam without cooking

  The cooking process in this case must take place in a particularly clean manner. Currants should be thoroughly washed and dried. To make jam you need to prepare the following products:

  • Berries – 1 kg.
  • Sugar – 2 kg.

  Cooking technique:

  1. 1. The dried berries are crushed using a blender and passed through a sieve.
  2. 2. The puree-like mass in this recipe is not boiled, but only covered with prepared sugar.
  3. 3. Mix everything until it is completely dissolved in the jelly.
  4. 4. Next, put into sterile jars and roll up.

  Classic recipe

  To make jam you will need the following ingredients:

  • Red berry – 1 kg.
  • Granulated sugar – 1.5 kg.
  • Water – 1.5 cups.

  Step-by-step cooking process:

  1. 1. Currants are prepared in advance.
  2. 2. At the same time, put a pan of water on the fire to boil it.
  3. 3. The berries are poured into a colander, and it is placed directly in boiling water for a few minutes.
  4. 4. Next, the currants are placed in kitchen utensils, where it is planned to make jam.
  5. 5. In it, the berries are crushed with a special wooden pestle, water and granulated sugar are added.
  6. 6. Mix all ingredients thoroughly so that the granulated sugar completely melts.
  7. 7. Then set a low heat on the stove and cook the jam until a thick mass forms.
  8. 8. The process of packaging jam into jars is similar to the previous recipe.

Hello! Today I have prepared for you an excellent selection of different recipes for making red currant jam. This berry ripens earlier than the black one, although it is slightly inferior in the amount of nutrients. But the fruits contain a lot of pectin, so red currants can be prepared without cooking.

I also like the fact that the berries are quite sour and therefore this winter treat can be used not only as a dessert for tea, but also as a filling for or spread on toast, as well as soaking sponge rolls.

Therefore, currant jam has a place in every family. By the way, you can add other berries to these fruits, for example, or. Well, this is not an acquired taste. I offer technologies without additional ingredients.

On a note! Red currants contain a large amount of vitamin C, so this berry itself is considered an excellent preservative. So, sterilization of jars for this delicacy is not necessary. You can simply rinse the containers well and pour boiling water over them.

Keep in mind that red berries do not last long. Therefore, after harvesting, do not delay the cooking process. And when preparing the product, do not damage the delicate texture of the fruit.

If you are a fan of non-sweet treats, then stick to a 1:1 ratio of ingredients. If you like the sweet option, then increase the amount of sugar.

Ingredients:

• Red currant - 500 gr.;
• Water - 100 ml;
• Sugar - 500 grams.

Cooking method:

1. First, sort the berries from debris and separate them from the branches. Then fill with clean water.

2. Rinse the fruits carefully and place in a colander for a few minutes to drain all excess water.

3. Now take a small saucepan or saucepan, lay out the berries and fill them with the required amount of water. Place on high heat.

4. As soon as the water begins to boil, add sugar and stir the mixture until the sugar is completely dissolved.

5. When the brew completely boils, cook it for 5 minutes, do not reduce the heat, the consistency should be actively bubbling. Please note that the mixture will begin to thicken, so stir the contents periodically to prevent anything from burning.

If foam forms on the surface, be sure to remove it.

6. After the time has passed, the hot treat should be immediately packaged in sterile jars and rolled up.

Making redcurrant jelly

At the very beginning of the story, I noted that the fruits of this berry contain a large amount of pectin. Therefore, it is very easy to cook jelly or get real currant jam.

Try closing the jars not with ordinary lids, but with several layers of parchment. So, during storage, the moisture will evaporate, and currant marmalade will remain in the jars. Which can then be easily cut into cubes.

Ingredients:

• Red currants - 3 kg;
• Sugar - 3 kg.

Cooking method:

1. The fruits need to be sorted, leaves and bad berries removed and separated from twigs and stalks. Then take a basin and pour cold water into it, put the currants into it and shake the contents a little. Then place in a sieve and rinse the berries under running water, then take time to drain all the water.

2. Take a large saucepan and place the prepared fruits into it.

4. Close the pan tightly with a lid and place on high heat. Wait for the mixture to boil and reduce the heat. After 30 minutes of cooking, the volume should decrease significantly.

As a result, the berries should boil well and a lot of juice should appear in the pan.

6. Now you need to grind the berries through a sieve in small portions. And do this carefully in order to squeeze out all the beneficial substances from the currants as much as possible.

7. You should end up with berry puree like this.

Make compote from the remaining cake!

8. Add sugar to the puree and stir everything well until the sugar is completely dissolved. Place the pan back on the stove.

9. After boiling, cook the treat for 15-20 minutes. During the cooking process, do not forget to skim off the foam and stir the contents of the pan.

10. Prepare the jars: wash them in a baking soda solution, rinse with boiling water and sterilize over steam, or dry them in the oven at 130 degrees. Boil the lids. Pour the hot jelly into prepared warm jars, close and cool. Place it in storage.

Prepare jam in 5 minutes according to step-by-step instructions

Well, this is probably the most popular and classic version of cooking dessert. It is simple and allows you to store blanks for a fairly long period.

Ingredients:

• Red currants - 500 gr.;
• Sugar - 200 grams.

Cooking method:

1. Measure out the required amount of sugar. Wash the berries and remove any debris, twigs, or leaves.

2. Place the fruits in a saucepan and add sugar. Mix these two ingredients thoroughly.

4. Place the pan over medium heat, bring to a boil and simmer for 5 minutes. Stir the brew periodically.

5. Pour the hot treat into sterile jars and roll up, or you can serve immediately.

How to make jam for the winter from red and black currants

Here's a quick and tasty recipe. And it’s also very beautiful to look at, not the recipe of course), but the preparation itself. Try it, you won't regret it!

Ingredients:

• Black currant - 500 gr.;
• Red currants - 500 gr.;
• Sugar - 2 kg.

Cooking method:

1. Pour cold water over the berries and rinse. Then remove debris and stems so as to preserve the integrity of the fruit. Place the currants in a colander and rinse again under running water. Leave for a while, allowing excess water to drain.

2. Transfer the berries to the pan in which you will cook the treat, add a little water, and place over high heat. As soon as the mixture boils, reduce the heat and stir the contents, cook for 10 minutes.

4. Everything is ready. Place the dessert in sterile jars and roll up.

Video recipe for making jam with whole berries in a slow cooker

Well, if you are lazy and don’t want to stand at the stove, even for 20 minutes, then try cooking a treat in a slow cooker. In this device all the berries will remain intact.

When cooked using the following technology, currants retain all their vitamins and benefits to the maximum.

Thick red currant jam “Pyatiminutka”

Here's another way to preserve all the vitamins by quickly processing the berries. And from this amount of ingredients you get 1 liter of tasty and aromatic jelly. Also, the workpiece is stored for a long time.

Ingredients:

• Water - 200 ml;
• Berries - 3 tbsp.;
• Sugar - 800 grams.

Cooking method:

1. First of all, free the berries from twigs, leaves and debris.

2. Then boil the syrup. Pour sugar into a saucepan and pour a glass of water. Place the contents on the fire and continuously stirring the mixture, bring it to a boil. The sugar should completely dissolve.

3. Now carefully pour the berries into the boiling syrup and stir them gently.

4. The brew should boil and increase in volume. Therefore, after boiling, reduce the heat and simmer everything for 5 minutes.

To prevent the jam from “running away”, during the cooking process the edges of the pan can be greased with olive or vegetable oil in advance.

5. Foam will form on the surface; be sure to remove it.

If you want to get a treat without berries, then after pouring the jam into jars, wait 5 minutes and they will float. Next, remove them and roll up the lids. Get thick jam without berries.

Grated currants with sugar - the best recipe without cooking and sterilization

Well, of course, the coolest option is when the berries are not subjected to any heat treatment, but everything is prepared in a cold way. But do not forget that the amount of sugar will have to be increased several times.

Ingredients:

• Red Ribes
• Sugar

To find out the required amount of products, read the entire cooking method to the end.

Cooking method:

1. Sort and wash the fruits. It is best to remove all branches.

2. Grind the prepared berries by hand, or grind them in a blender. And then squeeze through cheesecloth to get just the juice.

Measure products not by weight, but by volume!

4. Now give time for the sugar to completely dissolve. Once this happens, pour the syrup into jars and close the lids. Such a treat can be stored until spring, but only in the refrigerator or cold basement or cellar.

Preparing currant jam with gelatin

I would also like to suggest preparing you real confiture. Just add gelatin and your unusual red dessert is ready. Everything is very simple and delicious!

Ingredients:

• Currants - 1 kg;
• Sugar - 1 kg;
• Gelatin - 1 sachet.

Cooking method:

1. Sort and rinse the berries, then dry.

3. Cool the consistency, and chop a third of the berries (or all the berries). Then strain the juice from them through cheesecloth or a sieve. Mix it with the rest of the berries and put it back on the fire. Cook the mixture for 5 minutes and cool again.

4. Then add gelatin and bring to a boil. Add sugar, mix everything well and cook for another 5 minutes.

5. Pour the resulting jelly into sterilized jars and close the lids. Cool and store in a cool place.

Red currant jam for the winter with cooking

As is tradition, I can’t help but send you a video with a detailed explanation of how to prepare the treat. After all, reading is good, but seeing everything with your own eyes is even better! And I’ll tell you a little secret: for variety, you can add nuts, honey or vanillin to the berry mixture.

So, red currant jam has been in demand for a very long time and it would be a shame not to prepare it in winter. Agree that everyone can cook a couple of jars. After all, there is nothing complicated. The only thing I will repeat once again, do not forget to remove the foam during cooking, otherwise the dessert will not be transparent and may ferment.

I wish everyone good luck in the culinary field! Don't forget to write comments and share recipes on social networks.