Red currant jam recipes: thick, with blueberries, apricots, lemon

Not every housewife knows how to cook red currant jam. Many people do not like to use it because of the large number of small bones, but there are ways to remedy the situation. The berry is picky and requires a special attitude towards it. There are many options with fruits that have an unforgettable taste. Experienced chefs share their recipes that will help preserve all vitamins and fill the workpiece with new flavors.

The benefits of red currant jam

On personal plots, more black currants are grown and delicious jam is made from it. But one cannot discount the red fruits, which, of course, are slightly inferior in the number of useful elements. They contain more vitamin C and pectin, which is important for the immune system and the digestive tract.

There are also important nutrients useful for the human body:

• vitamin A (retinol) and P (flavonoid), ascorbic acid: strengthen the walls of blood vessels, have a positive effect on the condition of the skin and hair;
• iodine: essential for the normal functioning of the thyroid gland;
• iron: helps fight anemia;
• fibers: normalize bowel function;
• potassium: useful for people suffering from pressure drops;
• magnesium: essential for the nervous system;
• calcium: strengthens the skeleton.

All this can be attributed to red currant berry jam, which is prepared without prolonged heat treatment. The pectin included in the composition allows you to completely abandon this process.

How to make red currant jam

For convenience, it is better to select large-fruited red currant varieties for jam. After collection, they are carefully sorted out, separating them from the branches.

Here are some tips from experienced housewives:

1. The berry spoils quickly. Therefore, it is necessary to start processing within 2 hours and be sure to rinse before cooking. You can make delicious compotes and preserves from ripe red currants.
2. Drying will be required if the recipe does not include the use of water.
3. Without liquid, you cannot put the fruits, sprinkled with granulated sugar, on the stove. It is necessary to leave overnight so that the berry gives juice.
4. It is better to use enamelled utensils for boiling the composition to prevent oxidation.
5. During cooking, it is not recommended to stir the red currants so that they remain intact. After the loss of the shell, the consistency becomes jelly-like.

It is advisable to choose glassware for storage, which should be sterilized in advance along with the lids.

Red currant jam recipes for the winter

Do not think that it will take a lot of effort to prepare delicious red currant jam for the winter. The recipes below will help you understand the technology and diversify the taste with various fruits, giving each piece a unique aroma.

A simple recipe for red currant jam for the winter

This version of the jam, which will provide for boiling berries in syrup. It is suitable for housewives without experience in preparing blanks, as well as with a small amount of time.

The following products are required:

• granulated sugar - 1.5 kg;
• filtered water - 250 ml;
• red currant - 1 kg.

Step by step guide:

1. Put a pot of water on the fire. While gradually heating, add a little sugar and stir until it is completely dissolved.
2. Put the sorted and washed red currants into the composition and bring to a boil over low heat.
3. Cook for about 5 minutes, scooping off the foam from the surface with a spoon.
4. Set aside.
5. Repeat the procedure 2 more times with a break of 3 hours if the jam will not be stored in the refrigerator.

Arrange hot in sterilized jars.

Thick red currant jam for the winter

Few people know that jam can be cooked using a multicooker. The same recipe works great for the easy way in a bowl or saucepan.

Composition:

• granulated sugar - 1 kg;
• red currant - 1 kg.

Detailed description of the jam recipe:

1. The berry must first be separated from the branches, sorted out and rinsed in a colander. Scatter on a tea towel to dry faster.
2. Add in portions to the multicooker bowl, sprinkle with sugar. Leave on for 2 hours to allow sufficient juice to flow out.
3. Set the "Extinguishing" mode for 50 minutes. It will sometimes be necessary to open it in order to remove the formed foam.

After the signal, you can immediately pour into jars and close. This composition is also suitable for making jam without heat treatment. To do this, it is enough to grind the red currants in a blender or crush and sprinkle with sugar. Stir until all the crystals dissolve, put in a container.

Seedless red currant jam

In another way, this jam can be called jam. This recipe is suitable for families who do not like berry harvesting because of the seeds.

Dessert Ingredients:

• currants (red) - 2 kg;
• water - 1 tbsp.;
• granulated sugar - 2 kg.

Algorithm of actions for making jam:

1. In this case, there is no need to separate the red currants from the twigs. It is enough to look at the bunches for the presence of damaged berries.
2. Rinse the prepared fruits in a colander, let the excess liquid drain and move to an enameled wide basin, fill with filtered water and put on the stove.
3. Cook over low heat for 10 minutes.
4. Transfer in small portions to a sieve and grind with a wooden spatula. Throw out the bones.
5. Add granulated sugar to the puree and cook for another quarter of an hour.

While hot, distribute in dry sterilized jars. After cooling, the pectin contained in the berries gelates the mixture.

Red and white currant jam

If several varieties of berries are collected, then you can cook an assorted jam from red large-fruited currants, which will not be inferior in taste to the classic version.

Products composition:

• currant berries (red and white) - 2 kg each;
• water - 1 l;
• sugar - 3 kg.

Jam step by step:

1. In the syrup, boiled from water and 1 glass of sugar, lower the prepared set of berries and warm up.
2. Add the rest of the sweet sand and cook for at least a quarter of an hour, removing the foam. The time depends on the required density of the composition.

Seal the hot mass in glass jars.

Strawberry red currant jam recipe

Jam mix of bright color will remind you of a hot, happy summer and give you an unforgettable taste.

Ingredients:

• sugar - 2.5 kg:
• strawberries - 2 kg;
• red currant - 1 kg.

Cooking method:

1. Process both types of berries by removing the sepals from the strawberries and separating them from the twigs. Rinse in a colander and sprinkle on a kitchen towel to remove excess moisture.
2. Mash the currants with a pestle or fork.
3. Pour everything into a bowl and mix with sugar. Leave overnight so that the red fruits give juice.
4. In the morning, bring to a boil on the stove, and catch the strawberries with a slotted spoon. Return it back only to the boiled currant syrup.

After a few minutes, transfer hot to jars.

Blueberry jam with red currants

Billets from one blueberry are rarely cooked because of the bland taste. In this case, it will not work to cook jam from whole red currant berries, you only need its juice. The perfect combination of sweet and sour berries will delight the whole family.

Required products:

• red currant - 750 g;
• blueberries - 1.5 kg;
• sugar - 2 kg.

Detailed recipe:

1. After washing and drying, knead and warm the red ripe currants a little so that the juice is squeezed out more easily. To do this, you can use a sieve or colander covered with a piece of gauze.
2. Grind the blueberries in a blender.
3. Mix prepared foods with granulated sugar and put on fire.
4. Cook, stir constantly and skim for 20 minutes.

Pour immediately into a glass dish, cork.

Apple and red currant jam

After completing all the steps correctly, you get a wonderful version of jam.

Ingredients:

• sugar - 1 kg;
• apples - 1 kg;
• water - 1 tbsp.;
• red currant fruits - 800 g.

Cook the jam by repeating the steps described:

1. Sorted out currants, rinse and cover with water.
2. Put to cook, kneading it right in a bowl with a crush.
3. After 10 minutes, set aside and after cooling slightly, grind through a coarse sieve. Mix the red mass with granulated sugar.
4. Cut clean apples into slices, freeing from the seed part.
5. Pour in currant syrup and cook for another 10 minutes over low heat. It is imperative to remove the foam from the surface. If you divide this time by 2 heating, then the pieces of fruit will remain intact.

Put in clean and sterilized jars in any way.

Currant juice jam

You can cook jam from juice squeezed from red berries. It will look more like jam, but bones will not come across.

Composition:

• squeezed juice from currants - 3 tbsp.;
• granulated sugar - 3 tbsp.

Detailed guide:

1. You can get juice in different ways: using a juicer, passing it through a meat grinder and squeezing the mass in a gauze cut, rubbing it through a sieve. Only red currant berries should be washed and dried in advance.
2. Add sugar to the resulting ruby ​​liquid and stir.
3. Bring to a simmer over low heat. Collect the foam.
4. Adjust the density yourself.

Fill dry prepared containers with jam immediately, close tightly.

Cherry jam with red currant

In this recipe for making jam, you should rely on your taste preferences. You may need to increase the amount of sweet powder.

Product set:

• red currant - 1 kg;
• pitted cherries - 2 kg;
• sugar - 3 kg;
• water - 300 ml.

Algorithm of actions for making delicious jam:

1. Sort and rinse both types of fruit well. Separate the ripe red currants from the twigs, and remove the seeds from the cherries.
2. Put everything in a deep saucepan, pour water and cook for half an hour over low heat.
3. Add granulated sugar and, stirring gently, wait until it is completely dissolved.
4. When the jam thickens a little, remove from the stove.

Transfer the hot composition to jars and close.

Red currant jam "8 minutes"

There are many recipes for red currant jam, but this preparation for the winter is distinguished by heat treatment, which involves quick preparation.

The ingredients are simple:

• sugar - 1.5 kg;
• red currant - 1.5 kg.

Step-by-step instruction:

1. The jam will be seedless. Therefore, there is no need to pick off the red currant berries from the twigs. Just rinse them well in a colander, leave to drain the liquid, and scatter on a towel to dry.
2. Mix with sugar and place on a very hot stove.
3. Without reducing the flame, cook for exactly 8 minutes, actively stirring the mass. During this time, the whole process of changing color and density will be visible.
4. Remove from the stove and rub through a sieve.

The sweet mass can be laid out in prepared dishes and corked.

Red currant jam with apricots

The wonderful combination of sweet fruit with sour berry in this jam is very popular with children.

Composition:

• red currant (freshly squeezed juice) - 1 tbsp.;
• peeled apricots - 400 g;
• granulated sugar - 400 g.

All steps during cooking:

1. The fruit will need to be peeled. To do this, it is first poured over with boiling water, and then immediately poured over with ice water. Now it will be easy to remove the skin with a small knife. Cut the apricot into 4 pieces and remove the pit.
2. Squeeze the juice from the red currant in any suitable way.
3. Add granulated sugar, mix and place in a cold place overnight. During this time, the pieces of fruit are saturated with sweetness.
4. In the morning, bring to a boil 2 times, heating for 5 minutes. Remove the foam.

Put the hot composition in sterilized jars and seal tightly.

Red currant jam with lemon

Citrus fruit will enhance the composition of vitamin C, and jam will be an excellent prophylactic agent in winter against colds.

Prepare the following foods:

• sugar and red currants - 2 kg each;
• lemon - 2 pcs.

Algorithm of actions:

1. Sort out the berries, separating them from the twigs, rinse under running water in a colander and spread on a towel.
2. Roll a pure lemon on the table, squeezing a little, divide it into halves and squeeze out the juice, which pour over the red currant.
3. Add granulated sugar, mix.
4. Simmer for 10 minutes, skimming off the foam all the time with a spoon.

Pour immediately into glassware, seal well.

Red currant jam with vanilla

Vanillin is added to the jam to enhance the flavor.

Ingredients:

• sugar - 1.2 kg;
• vanillin - 30 g;
• red currant - 1 kg;
• water - 1 glass.

Recipe step by step:

1. Without removing the berries from the branches, rinse the ripe red currants.
2. Cover it with granulated sugar, combine and leave at room temperature for 6 hours. During this time, sufficient juice should be released.
3. Add water to the composition and add vanillin.
4. Cook over medium heat for 35 minutes. In this case, do not remove the foam.

Prepare jars into which to pour the dessert hot. Close.

Red currant jam with walnuts

A wonderful preparation, which is not a shame to present when receiving guests.

Jam composition:

• apples - 1 kg;
• ripe red currants - 2 kg;
• honey - 2 kg;
• water - 1 tbsp.;
• sugar - 1 kg;
• walnuts - 300 g.

Cook by reading the instructions:

1. Rinse the separated from the twig and sorted berries under running water.
2. Pour half the water and place on the stove. After heating, rub the softened red currants through a sieve.
3. Dissolve the sugar on the stove in the rest of the water and add honey.
4. Peel and cut the apples without touching the seed box.
5. Mix everything together with the nuts and cook on a low flame for an hour, remembering to constantly stir.

Seal sterilized glass jars after filling with dessert.

Red currant jam in a bread maker

Using a bread maker will make it easier for the hostess to make healthy jam.

Ingredients:

• quittin (for thickening) - 15 g;
• currants (red) - 0.7 kg;
• granulated sugar - 0.35 kg.

Detailed recipe description:

1. You will need to squeeze the juice out of the berry.You can choose any method, for example, use a juicer.
2. Pour the resulting composition into the bowl of a bread machine, add sugar and stir gently.
3. Above there will be quittin, which is sold in stores.
4. Set the "Jam" mode. The cooking time will be an hour. But it depends on the used gadget model.

After the signal, immediately pour into the jars. The cooled composition will resemble jelly.

Reasons for very runny red currant jam

There are times when the jam is liquid. Do not try to boil it down more than 3 times. You can only get the smell of burnt sugar.

There are some tips to avoid this:

1. Collect red currants only in dry weather. After rain, the fruit becomes watery.
2. If the recipe does not provide for the addition of water, then the product must be dried after rinsing.
3. Use a basin that has wide edges. More moisture will evaporate.
4. You can fix jam with whole berries by crushing a certain amount of fruits so that the pectin contained in red currants gets into the syrup.
5. Observe the proportions of granulated sugar. You can add a little lemon juice to the composition so that the mass does not crystallize.
6. Some people use agar or quittin as a thickener, as in the previous recipe.

If the situation could not be corrected, then from the resulting mass, you can simply cook jelly.

Calorie content of red currant jam

The berry itself is a low-calorie product (only 40 kcal). Increases the energy value of granulated sugar. On average, it will be 267 kcal.

It should be borne in mind that some recipes are described with the addition of various ingredients, they also affect the performance.

Terms and conditions of storage

It is believed that the jam is perfectly stored in a cool room for up to 2 years. But this can be influenced by various factors. It will ferment if not enough granulated sugar is added. Lemon juice often acts as a good preservative.

Covers also play an important role. Dessert will last longer under tin cans without oxygen ingress. The humidity in the room interferes with the preservation of the product.

Cold-prepared sweet blanks should only stand in the refrigerator or cellar. The shelf life will be reduced to 1 year.

Conclusion

You can cook red currant jam in different ways. Cooking is simple, but there will be a supply of vitamins, a delicious delicacy and the aroma of summer on cold winter evenings. Dessert will be a great addition to pancakes, pancakes and other pastries.

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