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

2018-08-09 Natalia Danchishak

Grade
recipe

590

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

0 gr.

0 gr.

Carbohydrates

30 gr.

128 kcal.

Option 1. Classic redcurrant jam recipe

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

Ingredients

• 150 ml boiled water;
• 700 ml beet sugar;
• red currants - two kilograms.

Step-by-step recipe for redcurrant jam, classic recipe

We pick red currants from the bunches. We tear off the tails, sort through and remove damaged berries. Transfer the selected currants into a colander and rinse, stirring, under running water.

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

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

To make jam, use ripe and slightly unripe berries. They have the highest content of pectin, which will give the treat a thick, jelly-like consistency. You can make a delicious compote or fruit drink from the juices left after grinding the currants. Freeze large currants and make jam from small ones.

Option 2. Quick redcurrant jam recipe

Redcurrant jam, a quick and simple recipe, will allow you to retain maximum benefits. The delicacy thickens quickly, has a beautiful amber color and a refreshing sourness.

Ingredients

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

How to quickly make redcurrant jam

Separate the currants from the branches. Place undamaged, ripe berries in a colander. Rinse under running clean water, stirring gently. Dry the berries thoroughly. Place the berries in a bowl in which we will cook the jam.

Add water to the currants. Place on the burner, turn on low heat and heat until the currants release their juice. We rub the berries through a fine sieve, or carefully squeeze them through a thick cloth. Pour the juice into a saucepan and bring to a boil.

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

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

Option 3. Redcurrant jam recipe with lemon

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

Ingredients

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

How to cook

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

Place the lemon slices and currants in a jam bowl. Add fine sugar, stir and set aside for an hour to allow the berries to release their juice. Place the bowl with the berry mixture on the fire and cook over low heat for five minutes from the moment it boils.

When the mixture begins to thicken, place it in sterilized jars. Roll up the lids after boiling them first. Turn the containers over, check the tightness of the closure and leave to cool for a day under a blanket.

To ensure that the jam lasts for a long time and does not become moldy, prepare it only from freshly picked currants. Be sure to skim off any foam that will form during the cooking process.

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

The jam will be healthier and more flavorful if prepared with the addition of orange. Cooking in a slow cooker allows you to do your own thing while cooking without worrying that the delicacy will burn.

Ingredients

• beet sugar - kilogram;
• two large oranges;
• kilogram of red currants.

Step by step recipe

Pick the currant berries from the bunches. Sort through, removing spoiled and unripe fruits. Place them in a colander and rinse under the tap, stirring gently. Leave for 20 minutes to allow all the water to drain. Grind the currants through a meat grinder.

Wash and rinse oranges with boiling water. Cut them into slices and grind them using a meat grinder. Combine the currant and orange mixture in a multicooker pan. Add granulated sugar and stir.

Place the pan with the contents into the appliance. Turn on the “quenching” program. Set the time to half an hour. Close the lid and leave to cook. Pour boiling jam into dry, sterilized jars and seal with boiled lids. Turn over and cool under a warm blanket.

To check if the jam is ready, run a wooden spoon through the mixture without touching the bottom. If the treat is ready, the edges will not close immediately. You can use the whole oranges or just the pulp. In any case, remove the seeds so that the jam does not taste bitter.

Option 5. Redcurrant jam recipe with cherries

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

Ingredients

• 100 ml spring water;
• 700 g beet sugar;
• 700 g ripe cherries;
• 700 g red currants.

How to cook

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

Pour the currants into a saucepan and puree them using an immersion blender. Add cherries and continue blending until smooth at high speed. Add sugar and stir.

Place the pan with the berry mixture on the burner and turn on moderate heat. Cook the jam from the moment it boils for half an hour. If you want the treat to be even thicker, increase the cooking time. Wash the jars thoroughly and sterilize them in the oven. Distribute the jam into prepared glass containers and cover with boiled lids. Check the seals by turning the jars upside down. Cool the treat by wrapping it in an old jacket.

You can experiment by adding certain fruits and berries. For aroma, add lemon or orange zest and vanillin to the jam. If you like your jam to have seeds in it, don't strain it through a sieve.

Do you like various berry jams? Then you definitely need to try the ones we have prepared for you today. Here you will find not one, not two, or even three recipes. Choose the one you like more than others, try it and surprise your receptors with something unusual.

Making a few jars of jam will only take you a little time. Maximum - one hour and fifteen minutes. Is it too much to get a dessert like this in your pantry? And not in a single copy! Get started soon with us.

General cooking principles

To make jam, you simply must know how to choose currants. It’s not difficult at all, you just need to be careful and demanding. You, like everyone else, don’t want to throw money away for an unsuitable product?

We advise you to buy berries from those who have grown them real and natural. Most often these are elderly people. You can not only look at their product, but also smell it, as they say, and touch it. The berries should smell pleasant and taste sour. Choose dense, whole and fresh currants, and everything will definitely work out!

Winter jam from red currants

Cooking time

calorie content per 100 grams

The classic version of everyone's favorite redcurrant jam is right in front of you. We will help you prepare it in just a few minutes. It's very simple and delicious.

How to cook:

Tip: instead of blankets, you can use towels, jackets, sweaters - any warm and voluminous things.

Winter sweet with added gelatin

If you prefer thick and jelly-like redcurrant jam, prepare it according to this recipe. Here we use gelatin to achieve the desired consistency of currant jam.

How long is it - 6 hours and 30 minutes.

What is the calorie content - 191 calories.

How to cook:

1. First sort the berries, removing all twigs and leaves;
2. When only whole and dense ones remain, rinse them with running water;
3. Next, you need to grind it into a homogeneous mass in a blender or through a meat grinder;
4. Mix gelatin with sugar and add the crushed mass;
5. Stir and refrigerate for two hours;
6. When time has passed, take out the mixture, mix and return to the refrigerator for another four hours;
7. After the time has passed, transfer the mixture to the stove and turn on low heat;
8. Bring to a boil, but do not boil under any circumstances, otherwise the gelatin will stop working. If the sugar has not had time to disperse during this time, let the mass cool, then heat it again in the same way;
9. Place the hot jam into jars, screw on and put away “under the fur coat”.

Tip: gelatin can be replaced with agar-agar, pectin and even a small amount of soda.

Berry bomb in jars

Here we will combine two types of berries at once - gooseberries and, of course, red currants. Did you know that when sweet and sour combine, you always end up with something incredibly delicious?

How long is it - 55 minutes.

What is the calorie content - 189 calories.

How to cook:

1. Sort the gooseberries to keep only fresh and whole berries;
2. Dry them by placing them on dry napkins or a clean towel;
3. Pour the gooseberries into a blender or bowl, puree them with an immersion blender;
4. Pour the mixture into a saucepan, pour in water and add sugar;
5. Place on the fire, bring to a boil, remembering to stir;
6. Cook for fifteen minutes;
7. During this time, sort out the currants, remove the branches and get rid of the bad berries;
8. When the gooseberries have been cooking for a quarter of an hour, add currants to them;
9. Cook the mixture for the same amount of time, remembering to stir;
10. Add citric acid, mix and pour into jars.

Tip: You can use honey instead of sugar. You will get jam that is healthier and has an unusual taste and aroma.

An easy way to prepare berry treats

If you are always at work, busy all the time and don’t have enough time for anything, but still want redcurrant jam, we suggest you prepare it in a slow cooker.

What is the calorie content - 162 calories.

How to cook:

1. Sort through the currants, getting rid of bad berries;
2. Remove the branches, wash the berries and pour them into the multicooker bowl;
3. Pour in water and cook covered for twenty minutes at 100 degrees;
4. After this, pour the contents of the bowl into a bowl and cool;
5. Blend the mixture in a blender and then pass through a sieve;
6. Add sugar to the resulting puree and return to the slow cooker;
7. Set it on jam mode for twenty minutes, then immediately pour it into jars.

Berry delight with cherries

You probably think that if you mix red currants and cherries, you will not get jam, but some kind of incredibly sour mass. You are a little mistaken, because we use sugar just to get real jam from cherries and red berries.

INGREDIENTS	QUANTITY
cherry	1.2 kg
sugar	1.4 kg
currant	0.8 kg

How long is it - 1 hour and 10 minutes.

What is the calorie content - 193 calories.

How to cook:

1. Wash the cherries, dry the berries a little;
2. Then sort them out, leaving only whole fruits;
3. Take them apart into halves, remove the seeds;
4. Place the berry halves in a saucepan;
5. Sort through the currants, discarding bad berries and twigs with leaves;
6. Add the cherries to the saucepan;
7. Pour in half a glass of water, put on fire and cook, stirring, for fifteen minutes;
8. During this time, the berries will become soft; they need to be cooled;
9. Rub the cooled mass through a sieve to obtain a homogeneous puree;
10. Add sugar to it, mix and place on the stove;
11. Bring to a boil and cook, stirring, for ten minutes;
12. Immediately pour into jars, roll up and turn over under blankets.

Tip: the jars must be turned over so that the lids do not blow off from the hot air that forms in the layer between the jam and the lid.

Delicate jam as a dessert

In this recipe we will make seedless redcurrant jam. A real berry delight, in which nothing will stop you from feeling the real taste!

INGREDIENTS	QUANTITY
berries	2 kg
sugar	1.6 kg

How long is it - 1 hour and 5 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Sort the berries, throw away all the bad ones, leave only whole and firm ones;
2. Throw away the twigs and leaves too, pour the currants into a bowl;
3. Rinse it with running water and pour it into a blender;
4. Grind until smooth;
5. Pass the resulting mass through a sieve using a spoon or spatula;
6. Add sugar to the puree that appears on the back of the sieve;
7. Place over low heat and cook for seven minutes, stirring;
8. After this, cool the jam, then bring to a boil again;
9. Cook for the second time for ten minutes, cool again;
10. For the third time, cook for fifteen minutes and immediately pour into small containers.

Tip: if you want thicker jam, add a little gelatin or pectin.

If you are going to roll the jam into small jars, we advise you to place them on small plates that you can lift without getting burned. In addition, everything that drips past will also not be on the plate.

To get a more unusual taste of jam, add the most common spices to it. These could be vanilla pods, cinnamon, cloves, star anise, nutmeg, cardamom and so on.

If jam gets on the neck of the jar, you need to wipe it off so that the lid is evenly light and does not let air through. Otherwise, your jam will spoil very quickly.

To determine what consistency the future jam will have, you need to drop a little onto a plate. Because it is cold, the jam will immediately return to its normal shape. This is suitable for those who, for example, like thick jams and do not know whether they need to add more gelatin or whether what they already have is enough. To make the experiment as accurate as possible, you can freeze the plate so that it is even colder.

You can add honey to the jam instead of sugar. The taste will not be the same as usual, but know that this taste can be considered natural, as well as the aroma. But this is only on the condition that the honey is natural.

This jam is also suitable as a filling for pies, pastries, pies, dumplings and other baked goods. They can be used to fill pancakes or serve with pancakes. Can be added to tea or eaten with a spoon during a cold. Redcurrant jam is a versatile, tasty and healthy product.

Fruits and berries

Description

Redcurrant confiture- a very tasty jelly-like delicacy, which can currently be purchased in any confectionery department, or it is very easy to prepare it with your own hands at home. At the same time, housewives who decided to make such an amazing berry dessert in their kitchen do not necessarily have experience in cooking. The step-by-step instructions with photos below will become a guide for every housewife in the process of preparing confiture for the winter.

It is recommended to eat such currant dessert only if it was made exclusively at home. This is because preparing store-bought confiture does not inspire any confidence, because it is probably prepared with the addition of many harmful preservatives. Moreover, it is precisely made with gelatin, which acts as an artificial thickener for the mixture. However, such a harmful food additive is not required at all when preparing homemade currant jam. This is due to the fact that red currant berries contain quite a lot of natural gelling substances, thanks to which the berry delicacy subsequently acquires a jelly-like consistency.

So, using this step-by-step recipe with photos, let's prepare a delicious currant dessert for the winter!

Ingredients

Steps

It is worth paying attention to the fact that It is recommended to pick currants for preparing confiture at home along with twigs. This is necessary so that when picking currants, the fruits remain whole and juicy.



When the required number of berries has been collected, they will need to be very carefully sorted from unnecessary components, such as leaves, twigs, as well as bugs and spiders.



After this, the selected currants should be rinsed very well, after which they should be filled with a small amount of water and simmered over low heat for five minutes.



After five minutes, the currant berries will need to be rubbed through a fine sieve, thereby obtaining freshly squeezed currant juice from them.



The pulp that remains in the sieve can be thrown away, but it will be better if it is added to the resulting currant juice. Thus, the currant confiture will not be transparent in color, but, on the contrary, will acquire a rich, expressive red color. However, first you need to determine the exact amount of freshly squeezed berry juice, so that later, based on its volume, you can calculate the required amount of granulated sugar. The correct proportions in this case are 1:1.



Next, you need to add granulated sugar to the resulting mass, after which you need to mix everything thoroughly and move it to the stove. Cook the treat until all the sugar has dissolved. Then the hot dessert must be poured into sterile jars, after which it must be given time to harden.



Bright and rich red currant confiture is ready for the winter. Bon appetit!

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 clusters, 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, just 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 very 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 the 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.

There are few people who don’t like delicate sweet and sour redcurrant jam. There are many recipes for its preparation - cold and hot, with the addition of water, raspberries, cherries, and spices. It's difficult to choose the best recipe until you try several dishes prepared in different ways.

Culinary properties and calorie content

All this determines the positive effect of berries on the immune system, gastrointestinal tract, and cardiovascular system. However, such effects will only appear if the red currant 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, so after a short cooking time the jam should be immediately put into jars and hermetically sealed.

Currants contain a lot of acids of organic origin, which causes the sour taste of the jam. In some cases, you have to add sugar based on your taste. At the same time, we must not forget that granulated sugar acts as a natural preservative, so a significant reduction in it (compared to the amount required in the recipe) can lead to damage to the products.

At the same time, overusing sugar can negate the benefits of jam. There is a misconception that when making classic jam, the ratio of berries to 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 only be achieved by using sweet concentrated syrup.

There is no need to preserve berries in jam, which means 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 waste and toxins.

The calorie content of a dish depends on the amount of sweetener and cooking technology., but on average equal to 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 ways to make jam, it’s worth familiarizing 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 skin. It is susceptible to putrefactive processes and fermentation, and a violation of the integrity of the skin is an entry point for pathogenic bacteria.

Suitable berries are washed, removing brushes, dirt, and leaves. After this, the berries are discarded in a colander, and then laid out on a paper towel in one layer to dry.

A simple test will help you check if the jam is ready. You need to drop a small amount onto a plate. If, when cooling, the jam does not spread, liquid does not run out from under it, the dish is ready.

Classic jam

This recipe for preparing it for the winter is one of the most accessible and popular; it allows you to preserve almost all the healing components of the berry. The jam turns out tender, the structure is similar to the consistency of a soufflé.

You will need:

• 2 kg of red currants;
• 2 kg (a little less is possible - 1700 grams) sugar;
• glass of water.

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

Jam from crushed currants

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

Ingredients:

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

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

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

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

After the specified time, the jam must be mixed again and distributed into 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 don't 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 at the same time as cooking the dessert. This can be done by placing them in a cold oven and bringing them to a temperature of 200 degrees. This will just take about 20 minutes.

The secret to quick cooking using equal amounts of red currants and sugar, so it takes less time to dissolve the latter. So, you should take 1 or 1.5 kg of currants and sweetener.

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

Jam on the water

Using water when making 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 exacerbation of these ailments. Don't worry about vitamins and minerals, their amounts will remain the same.

Ingredients:

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

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

Redcurrant and raspberry jam

As already mentioned, red currants go 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 sugar.

Puree the berries, put on fire and add sweetener. Cook for 15-20 minutes until thickened. Divide into jars.

Jam sauce

Berry and fruit sauces are perfect for meat dishes, not only emphasizing their taste, but also helping them to be digested better.

Red currant jam is perfect for the role of sauce - it has the right consistency and a sweet and sour taste that goes well with the meat.

However, a little spice wouldn't hurt here.

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

You will need:

• 2 kg each of red currants and blackberries;
• 1.5 kilograms of powdered sugar;
• 1 pod each red and green chili pepper;
• 20 g pectin (sold as bagged powder);
• a pinch of salt.

You need to squeeze the juice out of the berries by passing them through a juicer. Mix pectin with 200 g of powder and add to the resulting juice while constantly stirring the latter.

Chili must be de-seeded and chopped. 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 heat. Cook until done, stirring constantly.

As soon as this happens, remove the jam from the stove, continuing to stir for a couple more minutes. Then remove the foam and put it in jars.

Jam in a slow cooker

Using this “assistant” somewhat simplifies the cooking process, since the unit controls the set temperature.

Ingredients:

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

Place the prepared berries in a bowl, add water and simmer until soft. The mode used is “Extinguishing”. The currants should begin to burst and release juice - do not hold them any longer, remove them immediately.

Place the berries on cheesecloth folded 2-3 times and squeeze out the juice. Pour it back into the bowl, add sugar and cook for an hour in the same program. There is no need to close the lid, because even in a slow cooker the dish must be stirred.

The jam according to this recipe turns out to be tender, without seeds, but quite dense, with a consistency reminiscent of thick confiture.

Experienced housewives always have several secrets that allow them to make special redcurrant jams.

• Slightly unripe berries are more suitable for this dish, as they contain more pectin. It’s good if they are collected as soon as they turn red.
• You should not soak the berries in water or direct a powerful jet at them while washing. The skin of the berries is thin and can be damaged.
• Due to the high acid content, currant jam should be cooked only in enamel-coated containers. Contact with metal may cause oxidation of the berries, which will negatively affect the taste of the jam. All metal spatulas, spoons and masher should be replaced with wooden ones.
• It is worth noting that red currant jam will get a pleasant aftertaste when combining the berry with all types of nuts. Such an additive will also enrich the dish with magnesium.
• You can put spices and aromatic medicinal herbs in the jam - mint, thyme, currant leaves, cloves, cinnamon, rosemary. The use of mint, vanilla and fresh berries gives the jam a refreshing, “summer” taste. If you add cloves, cinnamon, and ginger to it, the dish will turn out more tart, rich, and “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 noticeable in the finished jam, but will enhance the flavor of the berries and sweetener.
• The consistency of the jam does not require turning the jars over after preservation. In addition, when sour food comes into contact with the metal surface of the lids, oxidation may occur.
• Due to the large temperature difference between jars, they may explode after preservation. You can ensure uniform and slow cooling of hot jam poured into jars by wrapping them in an old blanket. They are left in this form until the workpiece has cooled, after which they are removed to the main storage location.

To learn how to make redcurrant jam in 20 minutes, watch the following video.