Currant jam - an independent delicacy, an ingredient in sweet sandwiches, a great addition to ice cream and any other desserts.
He will find his place in any sweet dish and will surely delight you with an amazing taste.
Currant jams for the winter can be prepared in a variety of ways.
The best of them are collected here!
Currant jam for the winter - general principles of preparation
For jams, you can use berries of black, white and red currants. Sometimes several varieties are mixed. Other ingredients may be added. Basically, these are ripening berries: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and sent to the workpiece. Jam is always boiled.
Jam or jam?
What is the difference between jam and jam? Both types of preparations consist of berries and sugar. The difference between them is only in consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and stones is used. Jelly jam consistency. It is achieved in a natural way due to the pectin contained in the berries. Sometimes, for the desired consistency, gelatin and pectin are additionally put. The workpiece is thicker, does not require long cooking.
Currant jam is well stored. The boiling mass is poured into sterile dishes and hermetically sealed. After cooling, they are sent to a cool pantry or to the basement.
Recipe 1: Natural currant jam for the winter
The recipe for natural currant jam, which contains only sugar. The berries for this harvest can be used red or black, no difference.
Ingredients
• 1 kg of currant;
• 1 kg of sugar.
Cooking
1. We sort the berries, remove the spoiled currants, tear off the tips and tails. We rinse.
2. Put in a combine or in a bowl, grind to a state of mashed potatoes along with the seeds.
3. Add prescription sugar, put on the stove and start warming up. It is important that the grains dissolve before the jam boils.
4. After boiling, boil the workpiece to the desired density, an average of about thirty minutes. Stir regularly to prevent the mass from burning.
5. We lay out in jars previously sterilized. Cork up. After cooling, we send it to a cool place for storage.
Recipe 2: Winter Redcurrant Jam with Gelatin
A variant of a very thick redcurrant jam for the winter, which does not need to be boiled for a long time. A suitable consistency is easily obtained by adding gelatin, but everything must be done according to the rules.
Ingredients
• 2 kg of currant;
• 1.5 kg of sugar;
• 25 grams of gelatin.
Cooking
1. We sort, wash the berries and twist through a meat grinder. Or grind in other ways.
2. Combine dry gelatin with prescription sugar, stir.
3. Pour sugar mixture into twisted currants. Stir and refrigerate for two hours.
4. We take out, mix again and hold for another four hours.
5. Put the sweet mass on the stove and simmer until boiling, but do not boil. If the sugar grains do not dissolve, then just turn it off and leave the mass to stand until it cools. Then reheat.
6. We put hot, but not boiling jam in jars. If the mass boils, then it's okay. Just gelatin will lose its properties, and the workpiece will not work out thick enough.
Recipe 3: Blackcurrant jam for the winter with an orange
To prepare a spectacular and fragrant blackcurrant jam for the winter, you need a juicy orange. Or even a few.
Ingredients
• 1 kg of currant;
• 1.3 kg of sugar;
• 0.3 kg of oranges.
Cooking
1. Put the currants in a colander, rinse well. Leave for half an hour to drain excess fluid.
2. Grind the berries in a puree harvester. Or simply twist through a meat grinder, but use a mesh with small holes.
3. Add sugar to the berries, set to boil.
4. Remove the aromatic zest from the orange. To do this, just rub the washed citrus on a fine grater.
5. Peel the whole orange from the remnants of the peel, remove the seeds from the slices and twist the flesh of citrus or interrupt in the combine.
6. After 10 minutes of cooking currants, add the orange.
7. Boil jam with citrus together for 15 minutes.
8. Pour into the necessary containers, cork. Until cooling, we maintain in an inverted position.
Recipe 4: Winter currant jam with pectin
A wonderful recipe for red or black currant jam for the winter, which is cooked very quickly. The density and the desired consistency gives pectin. You can buy it in the departments of baking ingredients.
Ingredients
• 20 g of pectin;
• 1.2 kg of currant;
• 1 kg of sugar.
Cooking
1. We sort out the currant. All tails are torn off. Put in a bowl, take a large pestle and grind. Juice should appear.
2. Pour pectin and set on fire.
3. After boiling add sugar to the berries. Reduce the fire and hold until the grains are completely dissolved.
4. After boiling, cook the jam for exactly five minutes.
5. Take a clean ladle, sterile jars and pour the workpiece. Hermetically sealed for subsequent storage. The covers should also be clean.
Recipe 5: Redcurrant jam for the winter with gooseberries
A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, why not harvest them together?
Ingredients
• 0.6 kg of gooseberries;
• 0.6 kg of currant;
• 1 kg of sugar;
• 150 ml of water;
• 0.3 tsp citric acid.
Cooking
1. Put in a saucepan gooseberry berries, which are sure to be washed and dried.
2. Lower the blender and turn the berries into thick juice.
3. Add all the sugar at once and be sure to pour in the water.
4. Put the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.
5. While preparing gooseberries, we sort through the berries of currant and also mashed.
6. Pour redcurrant and cook with gooseberries for another quarter hour, add citric acid.
7. The jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!
8. We twist the lids, cool, send to storage.
Recipe 6: Blackcurrant Jam with Ginger
A variant of an unusually fragrant and rich blackcurrant jam. It can be corked for the winter if something remains after taking the sample.
Ingredients
• 1 kg of currant;
• 1 kg of sugar;
• 20 grams of ginger;
• 0.5 tsp cinnamon.
Cooking
1. Rub the currant berries to the pulp, transfer to a saucepan.
2. Add prescription sugar, put on low heat. Tomim under the lid until the sand completely dissolves.
3. Once the grains have fully dispersed, you can add fire. Let the jam boil for 10 minutes.
4. Add finely grated ginger, then pour cinnamon.
5. Boil for another ten minutes and the fragrant delicacy is ready!
Recipe 7: Currant Jam in a Multicooker
A method of making jam from any currant in a slow cooker. It can be consumed immediately or put in clean containers and sent for storage. The kitchen assistant should have a "multi-cook" program with the possibility of an independent task of the necessary parameters.
Ingredients
• 3 glasses of sugar;
• 1 kg of currant;
• 150 grams of water.
Cooking
1. The washed and freed from the twigs berries stack in a slow cooker.
2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.
3. We take out the currants, cool and wipe through a sieve. You will get the most gentle mashed potatoes with a minimum amount of waste.
4. Combine the currants with sugar, again sent to the slow cooker.
5. Set the jam program for 20 minutes, this is enough for jam.
6. After the signal, we get the aromatic mass and use it for its intended purpose. Do not worry about the consistency of jam, after cooling it will become thicker.
Recipe 8: currant jam for the winter with cherries
Another variant of a very bright and saturated currant jam for the winter, which can be prepared from black, red and even white varieties.
Ingredients
• 1 kg of cherries;
• 1 kg of currant;
• 1.4 kg of sugar.
Cooking
1. At cherries, immediately remove the seeds, throw off the washed berries in a saucepan.
2. Add pure currants without ponytails and leaves.
3. Pour half a glass of water, cover and steam for about fifteen minutes. The berries should become completely soft. Cool down.
4. Grind steamed cherries with currants through a sieve. Optional with small holes.
5. Add sugar to the smoothie, stir and set to boil.
6. After boiling jam, simmer for about ten minutes.
7. Pour into jars and you're done! Cork immediately until the mass has cooled.
Currant jam for the winter - useful tips and tricks
• To prevent burns when pouring boiling jam into small jars, place the containers on a plate. They hold on to it, and accidentally spilled drops do not dirty everything around.
• Drops of jam that have fallen on the neck of the can immediately need to be wiped with a clean cloth. Otherwise, the lid will lie unevenly, air will enter the workpiece, the contents of the jar may soon deteriorate.
• How to check if jam is frozen or not? You just need to drop a drop of hot mass on a chilled plate. You can immediately put several dishes in the freezer, so that it is easier to determine the desired consistency.
• Banks need to be corked immediately after laying out the jam while the billet is hot. Covers, key, towels should be at hand.
• Add sugar to jam better after softening the berries. Otherwise, they will remain solid for a long time, the process of preparing a sweet treat can drag on.
