Recipe for redcurrant jam with thyme and anise. Redcurrant confiture – summer mood at any time of the year

Hello subscribers and friends!

So we waited, today I want to please you again with unusually simple and delicious recipes one sweet and sour delight. We will talk about currant jam. In previous issues this issue was already touched upon, but only boiled down.

I don’t know about you, but I can’t imagine my cellar without this preparation. After all, it won’t be difficult to do it. Especially when there are proven recipes and a step-by-step description of all the work.

I would like to remind you that currants can be black, red and even white. But I haven’t seen a white one where I live. If you ask me which one tastes better, then in my opinion these varieties are all good in their own way. But the delicacies made from them taste different, the one that is dark black always tastes sweeter than something red or white. Red has a peculiar tint, not everyone likes it, it’s softer or something. What are your impressions, please share, if it’s easy?!

As for the cooking itself, in principle, using any recipe as a basis, you will certainly be able to close the jars using any type of currant.

And what happens next, you can cook jelly for your beloved household members, add it to ice cream and even grease the tops or

I also really like mixing margaritas and inviting guests over; no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then it will be absolutely amazing! It turns out like two in one and a cool aromatic treat for an afternoon snack and, if diluted with water, an excellent vitamin drink.

Before we begin to describe all the steps of the work, it is worth noting that currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just pour hot tea and carefully scoop up this delicacy with a spoon. It has a slight sourness and lots of vitamins, it will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can easily start a conversation. It is this cake that is smeared with such a treat.

Have fun get-togethers and have a great and amazing time free time! And let this jam take a respected place on the shelf in your cellar.

Now a few words about the preparation itself, this recipe is designed for the confiture to be cooked without water and additional sterilization, this will help it become denser in consistency.

Usually everywhere in all culinary sources they write that the proportions granulated sugar It goes one to one in the jam, but you can put a little less so that there is more sourness. If you want it sweeter, then do not deviate from the basic recommendations. I personally generally do 1 to 1.5, so as not to sour.

We will need:

black currants – 1 kg
granulated sugar - 800 g (slightly sour, or you can take 1.5 kg - it will turn out great)

Stages:

1. Take the black “beads”, how magical they look on the plate, of course I mean currants. Inspect it for rotten or spoiled berries. Then wash the berries using a small colander.

Important! If you have collected a lot of berries, then do the work in parts; you do not need to immediately wash the currants in full in a large basin.

2. Then, using any electrical device, twist the black berries. This is easy to do using a blender or meat grinder. You will get a fluffy mass.

Please note! You must achieve this result, all the fruits must completely burst, like balloons.

3. Next, squeeze out this mixture through gauze folded three to five times. You can take any other material. Or use a strainer, but it will be more difficult to work with, since you will have to grind all the berries with a spoon.

4. Squeeze out all the juice and throw the pulp into another container.

5. Now we’ll make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the stove to medium heat. As the mixture boils, turn it down to low. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see before your eyes that the jam will begin to thicken, but you will see the desired consistency only when it cools down. It will seem to stay in the spoon. This can be easily checked by placing a drop on the edge of a plate and waiting a couple of minutes. If you are not satisfied with the consistency, cook for another 10-15 minutes.

7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening ones). Due to the fact that the jam will be hot and so will the jar, the lids will easily pull themselves tightly to the neck. Wait until it cools completely and send the workpieces to the basement for storage.

Five-minute recipe, like black currant jelly

Well, let's continue cooking, and this time we take the old recipe, which has been tested by time and the experience of all housewives. After all, the color of this delicacy is black burgundy, the taste is rich, and if you add lemon, you will feel a refreshing effect.

It is no coincidence that lemon is added to this delicacy, because it contains large quantities pectin, and it is due to this that the jam turns out dense. If you cook without lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage in glasses, as I think it will be more familiar for many housewives.

We will need:

currants - 4 tbsp.
sugar - 6 tbsp.
lemon - 0.5 pcs. (optional, works great without it too)

Stages:

1. Do your preparatory work. Pour boiling water over the lemon and grate the zest on a fine grater. And after removing all the seeds, chop the pulp into small cubes.

Also rinse the currants in running water and sort them if you come across unripe and hard green berries.

2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let the juice. Then boil the resulting mass in a basin for five minutes. This should only be done over low heat so that the jam does not stick to the walls.

Experiment. I usually cook it like this, I don’t wait five minutes, but as soon as I see that the sugar has melted completely, I immediately turn off the heat and pour it into jars.

3. As you can see, the mixture begins to puff and become thicker before your eyes. Pour this five-minute hot mixture into jars and cover the lids with a special seaming key.

4. It is advisable to then turn the containers upside down and check for leaks. You can also place it under a blanket so that the heat dissipates evenly. Store in a cool place such as the refrigerator.

5. And then, at any opportunity, eat this magnificent dessert and drink tea. Have a good mood and great preparations!

Video on how to make currant jam for the winter

If you want to strengthen your immune system, then go ahead and as the song says. And to make it more fun to sing, you can also watch a movie in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even at the dacha you can immediately cook such a miracle if you happen to have a multicooker at hand.

I recommend watching it because the cooking method is completely different here: the finished jam is strained through a colander, and only then a super delicacy is made from it. It turns out to be several passes, but this does not mean that it is super difficult. All this is done instantly.

Look at the result, as if the hostess had put gelatin or pectin in it for thickness. If you don’t believe me, turn it on, I wish you good luck!

How to cook confiture from black and red currant juice

Well, there is probably nothing more beautiful when you take berries of different shades, this option also flatters me. The color scheme does not suffer from this, but on the contrary, it only becomes more beautiful. In addition, each variety of such berries has its own advantages, and when we mix them together, it turns out great! And the benefits from this are only many times greater.

We will need:

black and red currants in any proportions - 2 kg
sugar - 3 kg
water - 2 l
lemon juice - 1 tsp

Stages:

1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove everything unnecessary.

2. Cover the berries with sugar (use only half of total number, which is stated in the ingredients) and bring to a boil, and this work should be done exclusively over low heat. As soon as the mixture boils, you can immediately turn it off and pour it into jars (only then, you need to pour out the sugar all at once), or you can go the other way.

3. Using a sieve, grind the berries with a spoon or with a special machine until all the juice is drained from them and the result is seedless and skinless. Squeeze well, the pulp can then be used in pies or cooked from it.

4. Add the remaining granulated sugar and stir. Pour in a couple of spoons lemon juice, to add a small note of citrus.

5. And again, as you guessed, bring the jam until it bubbles and bubbles. Once this happens, cook for another 5-10 minutes. It can take a little longer so that it doesn’t turn out too liquid.

5. Pack in sterilized glass containers, preferably take half-liter or liter jars. Cover with lids and let cool at room temperature.

Don’t forget to leave some treats in a vase for yourself so that you can try this cool dessert today and treat your grandmother or mother. Bon appetit!

It looks divine, what do you say? Cool, isn't it?

Redcurrant jam without seeds and skins - a recipe for the winter

In principle, the previous version was also exactly the same, because the confiture was made mainly from syrup, but this one will be made specifically from red currants and no lemon will be added.

I hope that even if you are a beginner, you will definitely be able to follow these instructions. The main thing is to find a larger bucket of berries, I think you can handle this if you have your own garden, or go to the market, to the bazaar and buy from grannies.

It is important that the fruits are freshly picked and not left in a bucket for a couple of days, this will only cause harm ready-made dish, the jam will definitely turn sour and become moldy.

Well, if you have any questions, my dear guests and friends, write notes below, I will be happy to answer them.

We will need:

red currant – 500 g
sugar - 500 g

Stages:

1. Soak the berries with water, all the twigs and sticks will float up. Remove them, or better yet, strain through a colander.

2. Here they are bright beads, donated by nature itself.

3. Now place them in the container in which you will make the confiture. This can be a ladle or a small saucepan, as well as an enamel basin.

4. Now take an immersion blender and turn it on, grind and puree.

6. Now the most important work, heat the stove to medium, move the pan and cook after bubbles appear for about 5-10 minutes. I don’t recommend it anymore, because the longer you cook, the less vitamins and useful substances is saved.

During the cooking process, foam will form; remove it with a slotted spoon.

The mass does not have to cool down at all; straight from the boiling point, place it in well-washed jars and seal with clean lids. Move it upside down and wrap it in a fur coat. Let it cool for one day, and then put it in the cellar for long-term storage. Happy preparing!

Grated red currants with sugar without cooking

An excellent option for those who... healthy image life. After all, it is precisely this kind of delight, which is not cooked at all, that preserves vitamin C. And it, as we know, helps us protect ourselves from viral infections.

We will need:

red and black currants - 1 kg
granulated sugar - 1.2 kg

Stages:

1. Rinse the berries under running water cold water. Then drain the liquid into the sink.

2. Transfer the fruits to the cup of a blender or food processor and blend together with the sugar. You can use the Soviet method, crush it with a masher. You will immediately see that a lot of sweet syrup has been released.

3. Just in this form, pour into jars and place in the refrigerator or freezer. Of course, such jam cannot be stored for a long time in the refrigerator, but in the freezer it will last for 1-1.5 years.

If you are making a preparation for the freezer, then it is better to take food plastic containers, and not glass vessels, because they can break at sub-zero temperatures.

4. Don't forget to try what came out of it all. Very tasty and aromatic, it goes well with tea, if there is also fresh bread or some kind of bread on the table

Recipe for currant jam with gelatin step by step

Once again, another option that deserves your attention. Look at the picture, how this mixture beckons, it looks charming. Because this version uses a jelly-like element, be sure to try it!

We will need:

sugar - 1 kg
ready-made currant syrup (see how to make it below) - 1 kg
gelatin

Stages:

1. Take red currants and measure exactly 1 kg on the scales. And be sure to wash it, mash it with a potato masher or any electrical appliance, for example, use a meat grinder or juicer. The blender breaks the berries perfectly, and not a trace remains of the peel and bones.

2. Strain the resulting mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of berries, 300 g of cake came out, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let the gelatin sit and swell for a couple of minutes.

3. Place on the stove and simmer over low heat. As soon as the liquid boils, turn it off immediately.

4. Pour into jars, which you sterilize in advance along with the lids, and don’t forget about the funnel and ladle.

5. Screw on the lids and cool to room temperature. The preparation is ready for the winter! Eat for your health!

That's all for me. I wish you to find from this selection suitable recipe, and it has become your favorite and trusted one. Be sure to make jam or currant preserves and treat everyone with joy! Bon appetit!

I wish everyone sunny day and have a great weekend! Bye.

Sincerely, Ekaterina Mantsurova

Currant jam is an excellent preparation for the winter, because this berry contains more vitamin C than lemons, so you are guaranteed health support during the cold season. This jam is good for baking - pies, bagels, puff pastries, and no one will refuse to just drink tea with jam. Children will certainly appreciate this delicacy, because they have a real sweet tooth. Therefore, we invite you to make currant jam from red or black currants for the winter, and Popular About Health will share the recipes.

To make healthy jam from black and red currants, choose the right utensils. An aluminum pan is not suitable - it oxidizes, since the berries contain a lot of acid. If you have an enamel container or one made of stainless steel at home, take it.

Another recommendation concerns the ratio of berries and sugar. Since both varieties of currants are quite sour, you will need more sugar than to cook a sweet delicacy from other fruits - strawberries, raspberries or gooseberries. The optimal ratio of sugar and berries is 1:1.5. That is, they put in more sugar than currants. If you don't mind sourness, then use standard proportions – 1:1.

If you like homogeneous, transparent jam, then after chopping the fruits, rub them thoroughly through a sieve. All the seeds and remaining skin will settle on top, and you will make jam from the tender pulp of the berries.

Jam Recipes

Black currant jam

Ingredients: black currant – 1 kg; sugar – 1.5 kg.

The berries should be washed thoroughly, choosing spoiled ones at the same time. Then lay them out on a clean towel to dry. Do you have a blender? Then you will not spend a lot of time processing the fruits. Just puree them high speed rpm You can also use a meat grinder. But in the first case, the consistency of the finished product will become more delicate.

Pour the mixture into the pan. Next add sugar. Mix well. Now you can turn on the fire, but its intensity should be below medium, otherwise the berry mass will burn from below. Stir the future jam constantly, and when the boiling process begins, skim off the foam. Cook the jam for exactly 5 minutes, then turn off the stove. When the mixture has cooled, bring it to a boil again. Continue cooking for 5 minutes. After cooling, repeat the process. That is, we cook currant jam three times for 5 minutes. Prepare jars and lids - sterilize them. Seal the hot jam.

Blackcurrant jam with added pectin

Ingredients: pectin packet – 20 g; black currant – 1 kg; sugar – 1.3 kg.

After washing the fruits, be sure to let them dry. Then place the raw materials in a saucepan, combine with a third of the granulated sugar. Using a regular immersion blender, puree the berries, transfer the pulp to a saucepan, and turn on the heat. After boiling, remove the foam and pour in the remaining sugar. Cook for 10 minutes, stirring. Add pectin and leave the burner on for another 5 minutes. Pour the treat into pre-sterilized containers and roll up.

Redcurrant jam for the winter

Recipe 1

Red currants – 1 kg; sugar – 1.5 kg.

After washing the fruits and sorting them, pass them through a meat grinder. Now we need a medium caliber sieve. Grind the mixture to remove seeds and remaining berry skins. Mix the resulting tender mass with sugar and place on the stove. Turn the fire on low. Constant stirring will prevent the bottom from burning. Remove foam during boiling process. Cook redcurrant jam for 10 minutes. Let it cool completely. The next day, repeat the ten-minute boil again. The treat is ready if the drop holds its shape. Pour the hot mixture into jars and roll up.

Recipe 2

Ingredients: red currant berry – 800 g; green apples – 500 g; sugar – 1.5 kg, water – 100 ml.

Sort the berries, wash them and dry them. Peel the apples and remove the cores. Place the pan on the stove, pour water into it, and wait until it boils. Now we send apples and berries there. Stir the contents constantly. After just 5 minutes, a lot of juice will form, and the skin of the berries will burst and become soft. Turn off the heat and transfer the mixture to a sieve. Our task is to separate the pulp from unnecessary components– currant seeds and skins. Place the pureed berry-fruit mixture on the fire, add sugar, and boil. Cooking time over low heat is 30 minutes.

Constant stirring will help the product cook faster and thicken better. Meanwhile, sterilize containers with lids. To determine doneness, simply take a small amount of the product and drop it onto a plate. Does the treat not spread? This means that it has already boiled down enough, it can be poured into a container and sealed. After twisting the container, you need to turn it over and leave it in this position to cool. It is recommended to wrap the jars with a blanket on top.

Any housewife can make jam from black or red currants, it’s simple. The main thing is to bring it to a thick state. This is possible in two ways - long-term boiling or three short-term boiling followed by cooling. By the way, you can combine two types of currants at once - red and black, you will get an excellent mix. Experiment, but stick to the basic principles of making jam, that's the secret.

Red currant is an unpretentious shrub. The crop is characterized by high yield, so the berries are not only eaten fresh, but also stored for the winter. Due to the high pectin content, the red currant berry mass gels well without adding any thickeners. Experienced housewives They take advantage of this by preparing redcurrant confiture for the winter. This process is so simple that even a novice cook can handle it.

Cooking features

It’s not difficult to cook delicious redcurrant confiture. The berry contains enough pectin so that it can acquire the desired consistency without adding gelling ingredients. However, without knowing a few points, the dessert may not work out.

For making confiture, not only ripe currants are suitable, but also slightly unripe ones: they contain even more pectin.
Before cooking, the currants should be sorted and washed well. The berries have a thin skin, so you cannot wash them under high pressure of water. It is better to pour the currants into a bowl with clean water and rinse. If the berry is too dirty, the procedure can be repeated 2-3 times.
After washing, the branches of the currant are torn off and the berry itself is dried. It will dry faster if you lay it on a towel that absorbs moisture well.
If you want to get confiture that has a delicate consistency, you need to grind the currants through a sieve. This is the only way to prevent seeds and pieces of skin from getting into the dessert.
It will be easier to grind currants through a sieve if you first blanch them for several minutes in boiling water or chop them using a blender.
After cooling, the redcurrant confiture will become much thicker. This must be taken into account when determining when to remove the dessert from the heat. If a drop of the treat does not spread over the saucer, it means it is ready.
The confiture should be poured hot into pre-sterilized jars and sealed tightly with metal lids that have previously been boiled. This will ensure the preservation of the dessert for a long time.

Storage conditions for red currant confiture may vary, but most often it stands well at room temperature.

A simple recipe for red currant confiture

Composition (per 1.5 l):

red currants – 1 kg;
sugar – 1 kg.

Cooking method:

Sort the currants, rinse, and let them dry.
Remove the branches.
Place the berries in a blender container and puree them. You can also grind currants using a meat grinder.
Mix the berry mixture with sugar and place on low heat.
Cook until the currant puree thickens sufficiently. Foam may appear on the surface. It is advisable to remove it, but you should not throw it away: it is tasty and will be a pleasant addition to tea.
Sterilize the jars and prepare suitable lids.
Fill the jars with confiture and roll them up.

After cooling, the jars of redcurrant jam can be put into the pantry, where they can be stored for the required time. The confiture will not spoil for at least 12 months.

Seedless redcurrant confiture

Composition (per 1–1.25 l):

red currants – 1 kg;
sugar – 0.8 kg;
water – 150 ml.

Cooking method:

Place the sorted, washed, peeled currants in a basin and fill with water.
Place on the stove. Bring to a boil over high heat, simmer for 2-3 minutes.
Rub the berries through a sieve.
Mix currant juice with sugar and place on the stove.
Bring to a boil, simmer over low heat for 10 minutes. Remove from heat and let stand for 2-3 hours, covered with a thin cloth.
Repeat the procedure 2-3 times until the jelly from currant juice acquires the consistency of confiture.
Pour the jam into sterilized jars and seal them tightly.

The confiture prepared according to this recipe is stored in a cool room, but even at room temperature it will not spoil for a long time.

Redcurrant confiture with raspberries

Composition (for 2.5 l):

red currants – 1 kg;
raspberries – 1 kg;
sugar – 1.5 kg.

Cooking method:

Wash the currants, let them dry, remove the branches.
Place raspberries in water for 15 minutes cool water, mixed with a small amount salt.
Drain the water, rinse the berries, dry them, and divide them into 2 parts.
Rub one part of the raspberries through a sieve.
Grind the currants using a blender, rub through a sieve, and place in an enamel bowl.
Bring currant puree to a boil, add raspberry puree, stir.
Cook until the berry mass acquires a consistency thick enough for confiture. Skim off foam as needed.
Add whole raspberries and stir with a spatula, being careful not to damage the berries.
Cook over low heat for 5 minutes.
Distribute the confiture among the prepared jars, roll them up, and wait for them to cool.

The confiture stands well at room temperature, but feels much more comfortable in a cool room.

Let's consider in this article how to cook redcurrant jam for the winter, detailed step by step recipes with photos.

Very delicious berry red currant, which is an essential source of vitamins. It contains many B vitamins and provitamin A. Red currant berries are well preserved in freezer frozen, they are ground with sugar, stored in the refrigerator under a nylon lid, and jams and jams are also made. Today we’ll just talk, How make delicious jam for the winter (quick).

When cooking, you should always skim off the foam, otherwise the jam may sour;
Cooking utensils must be taken with a thick bottom and a large evaporation surface; basins or bowls are suitable for this;

Important! You should not use aluminum cookware; oxidation occurs in it and the taste may be spoiled. Moreover, oxidation products can negatively affect health.

ordinary spices, which many housewives have in their arsenal, will help you get a more unusual taste. It could be cinnamon, vanilla, star anise, nutmeg and cardamom;
The consistency of the jam can be determined by dropping it onto a cold plate. The jam will instantly take its shape. This way you can understand whether it is worth adding gelatin or not if you want to get a thicker consistency;
You can add natural honey to the jam. The taste will be slightly unusual, but natural, as will the aroma.

Classic thick jam for the winter

To prepare you need to take:

1 kg sugar;
1 kg of berries.

The whole process takes 75 minutes. 100 grams of the finished product will contain 187 Kcal.

Step-by-step cooking process:

rinse the berries carefully under a thin stream of water so as not to damage them;
sort through, choosing garbage, branches and damaged berries;
The prepared fruits are poured into a container and placed on low heat. If the juice begins to stand out immediately, then you don’t need to add water. If the berries are dense enough, then you can pour in 0.5 cups clean water so that the process of juice release goes faster and the cooking process begins;
V own juice The currants are cooked for 10-15 minutes, after which they should be thrown into a colander with a fine sieve and rub the berries through it with a spoon. This is done so that the seeds are separated from the pulp, remain in the sieve, and the jam is homogeneous and tender;
Sugar is added to the ground puree, stirred thoroughly, and put on fire. Cook the jam over low heat, stirring constantly, for 10-15 minutes;
pour the hot jam into dry, sterilized jars and roll up.

When the jam has cooled completely, it will become elastic, like jelly.

Watch the video! Redcurrant jelly

Recipe for currants with gelatin

To achieve a thick jelly-like jam consistency, many housewives add gelatin.

To prepare you will need:

2 kg of berries;
1.4 kg sugar;
25 g gelatin.

All preparation will take 6.5 hours. The calorie content of the finished product is 191 Kcal per 100 g.

Cooking process:

Advice! You can replace gelatin with agar-agar or pectin.

"Berry bomb" in jars

In this recipe with photo Red currant and gooseberry combine well. The sweet and sour taste of the finished product is incredibly tasty and will please all those with a sweet tooth.

You will need:

1 kg sugar;
0.6 kg gooseberries;
0.65 kg currants;
150 ml water;
5 g citric acid.

The whole process will take 55 minutes. Finished product will have 189 Kcal per 100g.

How to cook:

Advice! You can use honey instead of sugar. Then the result will be maximum useful product with an unusual taste.

Easy recipe in a slow cooker

If you don’t have free time, but you really, really want to make jam, then you can use a slow cooker.

You will need:

1 kg currants;
600 g sugar;
150 ml water.

The whole process will take 70 minutes, 100 g of finished jam will contain 162 kcal.

Preparation:

currants are carefully sorted, bad berries, twigs and debris are removed;
the prepared berries are poured into the multicooker bowl;
add water and cook at 100 degrees under the lid for 20 minutes;
pour into a container, wait until the berries cool;
Grind the resulting mass in a blender and grind through a sieve;
Add sugar to the resulting berry puree, place the whole mass back into the multicooker bowl;
in the “Cooking” mode (not available in all models), if not, then cook “Stewing” for 20 minutes, then pour hot into jars.

Watch the video! Recipe for making red currant jelly in a slow cooker

Jam without cooking

You will need:

1 kg currants;
1.2 kg sugar.

Preparation:

Grind the berries together with sugar in a meat grinder, this is important. With this process, the juice is released much more strongly.
Leave the ground fruits for 3 hours at room temperature, stirring occasionally. The main thing is that the sugar is completely dissolved.
After this, put on fire, bring to a boil, but do not boil. This jam is poured hot into sterilized jars and sealed. for the winter.

Currant jam is a favorite delicacy of many people. It can be served with tea, eaten with a spoon, added to baked goods, or used for pancakes and pancakes. This is a tasty, healthy, versatile product that is easy to prepare according to different recipes. You can add spices or other berries to make the familiar taste sparkle with new bright aromas!

Watch the video! Red currant jelly without cooking.

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 cake filling in combination with meringues 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. B folk medicine since ancient times it has been used as a hemostatic agent, diaphoretic, antifever, diuretic, it also improves metabolism during diabetes mellitus and gout.

From this we conclude– various preparations from this berry will become an excellent natural healer who 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. Mix the mixture with sugar using 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 each 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.

Undoubtedly, interesting recipes jams also 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 at festive table- for any occasion. However, we promised to dwell not only on different recipes red currant 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, pour sugar into it, 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.

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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.