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

Redcurrant jam - a step by step recipe at home

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

On a note! Making incredibly delicious redcurrant jam according to this recipe is very simple. If you prefer berry mixes, we recommend adding strawberries or raspberries to the recipe. The ratio of berries should be 1:1, and the amount of sugar should be increased to 400 grams.

Required Ingredients:

• red currant - 500 gr.
• agar - 2 tsp
• water - 100 ml.
• refined sugar - 300 gr.

Step-by-step instruction:

1. We clean the berries from the branches, put them in the bowl of a food processor and grind them to a thick puree.
   
2. We introduce the required amount of sugar into the resulting mass.
   
3. Mix thoroughly. Leave for 30-50 minutes so that the sugar is completely dissolved in the mass. We send the currant blank into a deep saucepan and cook for 23-26 minutes over low heat.
   
4. In a deep bowl, mix agar and pure cold water, leave the mass for 30-40 minutes.
   
5. Pour the resulting jelly mass into a saucepan and bring to a boil, stirring constantly with a whisk.
   
6. Add the liquid mass with agar to the chopped currants, cook for another 3-5 minutes, constantly stirring the workpiece. We make sure that the mass does not start to boil.
   
7. Pour the finished jam with red currant and agar into heated containers, carefully cork. We wrap the inverted container with a blanket. We wait 4-5 hours and send it in storage to the proper place.
   

For lovers of berries, an excellent option for harvesting for the winter or filling for baking will be redcurrant confiture. Its preparation is very simple, and most importantly, the beneficial properties are preserved. Red currant has a feature - it gels well, because it contains a large amount of pectin.

How to make red currant confiture?

To make delicious currant confiture, you need to consider some of the nuances:

1. Before you cook redcurrant confiture, the berries must be collected. You do not need to take only ripe fruits, you can also use unripe ones, they contain even more pectin substances.
2. To begin with, the berries must be thoroughly washed. You should not press hard, because the currant has a thin skin and the juice can leak out.
3. To quickly dry the berries, you need to put them on a dry towel. Then you need to squeeze the juice out of them, the easiest option is using a juicer.
4. Then an equal proportion of sugar is added to the juice, the ratio is 1:1.
5. The workpiece is put on fire, a small amount of water is added, and cooked until the sugar is completely dissolved.
6. The currant is boiled until there is no trace left on the spoon on the surface.
7. Redcurrant confiture is ready, when it cools, it will become even thicker. It must be put hot in sterilized jars and rolled up with a tight lid. If the confiture is made correctly, it will gel.

Redcurrant confiture - a recipe for the winter

A jelly treat that will become indispensable on cold evenings is red confiture. In order not to harm the fruits of the currant, it breaks off along with the twigs; during the preparation of their ingredients, they are thrown away. From the indicated number of components, 300 ml of sweetness will come out.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg.

Cooking

1. Rinse the berries and send with a little water to bask on a small fire.
2. When 5 minutes have passed, the berries are removed from the heat and rubbed through a sieve. The pulp is discarded or added to the resulting juice.
3. Add sugar in a 1:1 ratio. The resulting mass is mixed, and placed on the stove until the sugar is completely dissolved.
4. The hot mixture is poured into jars and thickens during storage of redcurrant confiture.

Currant confiture with gelatin

Preparing redcurrant confiture with gelatin is very simple, only 3 ingredients are used to create it. Currant berries are peeled and washed, all water should leave them. Confiture has a sweet and sour taste and rich red color. It can be used as an addition to tea or as a topping for gourmet dishes.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg;
• gelatin - 1 sachet.

Cooking

1. Place the berries in a pot of boiled water and boil for 1 minute.
2. Then cool the currants and chop the third part. Strain the juice from the crushed berries, this liquid is mixed with the rest of the berries and put on fire.
3. Boil 5 minutes and cool.
4. Add gelatin and bring to a boil again.
5. At the end of cooking, add sugar and boil for another 5 minutes.
6. Pour the jelly-like dessert into sterilized jars.

Currant confiture with gelfix

In order to make redcurrant confiture very quickly, the recipe may include the addition of gelfix. This pectin-based substance significantly speeds up the cooking process, it can be used to make a jelly-like dessert extremely quickly. At the same time, there is no doubt that the confiture will really gel.

Ingredients:

• currant - 1 kg;
• sugar - 1 kg;
• gelfix - 2 tbsp. l.;
• water - 10 ml.

Cooking

1. Pour gelfix with water to swell.
2. Rinse the berries, sort and cover with sugar.
3. Put on a small fire and boil for a few minutes after boiling.
4. After cooling the berries, turn them into a puree-like consistency.
5. Add gelfix, put on fire until boiling. Pour hot confiture from ripe red currants into jars and roll up.

Red and white currant confiture

It is extremely interesting to prepare currant confiture, the recipe of which includes the addition of a white berry. Both of these types can be used in equal proportions. By the amount of pectins white berry not inferior to its red relative. At the end of the cooking process, the confiture will also have a jelly-like consistency.

Ingredients:

• blackcurrant - 0.5 kg;
• white currant - 0.5 kg;
• sugar - 1 kg.

Cooking

1. Rinse the berries, pierce with a blender, squeeze the juice.
2. Add sugar and put on fire until it is completely dissolved.
3. Pour hot white and red currant confiture into sterilized jars, cork with a lid and turn over.

Red and black currant confiture

Another popular way is to make currant confiture, the recipe for the winter of which includes the use of two types of berries: black and red. He is not inferior in his useful properties confiture made from any one type, and acquires unusual and rich taste qualities.

Ingredients:

• blackcurrant - 0.5 kg;
• white currant - 0.5 kg;
• sugar - 1 kg.

Cooking

1. Wash the berries, squeeze the juice out of them.
2. Add sand and keep on fire until it dissolves.
3. Place the confiture on the banks.

Currant and raspberry confiture

So that the boiled delicacy has an even larger list healing properties, you can add raspberries to it. The recipe how to make it is very fast and will allow you to get incredibly tasty dish. Confiture retains its properties and taste for 1 year, so it can be safely prepared for the winter.

Ingredients:

• raspberries - 500g;
• currant - 200g;
• gelatin - 15 g;
• sugar - 800 g.

Cooking

1. Wash the berries and combine them. Make a puree.
2. Gelatin and 2 tbsp. l. add sugar to the berry mass.
3. Put on fire and bring to a boil, then add all the sugar. Hold for a few minutes on fire and let cool.
4. Pour into banks.

Red currant confiture in a slow cooker

The mulwarka can facilitate many processes in the kitchen. In it, you can cook red without gelatin, using only berries and sugar in the usual 1: 1 ratio. If the hostess wants to get sourness, then you can take a little less sugar. cook a delicacy with the lid of the appliance open.

For lovers of homemade sweets for tea, redcurrant jam will be a real find. There are different jam recipes, with and without gelatin, in a slow cooker, without cooking at all, a traditional recipe. You can combine red currants with other berries and it turns out very tasty too.

In general, redcurrant, in addition to its special benefits, has a good gelling ability, so it is very easy to make preparations for the winter, such as jelly, jam or jam. You can do without any thickeners at all, the pectins that make up the red berry will provide the necessary consistency to your treat.

Redcurrant jam has a pleasant sweetish taste, especially for those who do not like too much sweetness. Baked pies or large holiday pies for tea are very tasty with it.

To make jam, it is not necessary to choose only ripe berries, you can also take slightly unripe ones, by the way, they contain the most pectins.

Before cooking, the berries must be cleaned of debris and rinsed well. Unlike black, redcurrant is more tender, its skin is thinner, therefore, in order not to crush, it must be washed more carefully. You can not keep it filled with water or in a colander for a long time, otherwise the lower berries begin to choke and juice will begin to flow out of them.

Ideal for cooking jam, stainless steel cookware is suitable, it does not burn as well as enameled, and does not give a metallic taste, like aluminum. Many people like to cook jam without cooking, because all the vitamins are preserved in it. But for such a preparation, sterility must be carefully observed so that your jam does not deteriorate before the onset of winter.

To store the finished jam, it is better to take small jars. Half a liter or even 0.33 ml is quite enough to be enough for one time for baking. Of course, you can take a liter, but not more. It is not necessary to roll up the lids, you can use twisted ones.

Redcurrant Jam Recipes

Redcurrant Jam Quick Recipe

To prepare a quick recipe for currant jam, you only need sugar and red currant berries, in the amount of:

• Granulated sugar - 1 kg

How to make jam:

This is a quick recipe for those who do not like to fiddle with blanks for a long time. There is no water in this recipe. This means that the time for evaporation is reduced, and blanching is also not needed.

We wash the red currant berries well and cut off all the tails, then chop with a blender and immediately rub through a sieve to remove the skin and seeds. The resulting currant puree is transferred to a stainless dish in which we will cook jam. pour all the sugar there at once, mix them thoroughly and put on a slow fire so that it does not burn.

So we cook our jam with continuous stirring with a wooden spatula or spoon. We cook until it boils down to the state we need. You will see the jam begin to thicken. By the way, cooling already in the banks, it will thicken even more, keep this in mind. It must be packaged hot and cooled at room temperature.

Recipe for redcurrant jam for tea without boiling

For this recipe, special purity must be observed, the berry must be thoroughly washed and dried. Excess moisture must be avoided.

Ingredients:

• Red currant berries - 1 kg
• Granulated sugar - 2 kg

How to make jam without boiling:

Already dried berries must be rubbed with a blender into a puree mass. Then we do everything as in the first recipe, that is, we wipe it (mass) through a sieve. But only we will not boil it, but add sugar and mix everything until it is completely dissolved. It remains to decompose it into sterile jars and close tightly. Everything!

Delicious, healthy waiting from red currant, will delight you in winter with its taste, and if you still brew a cup of good tea, the pleasure will be incomparable at all!

Traditional recipe for redcurrant jam

Ingredients:

• Red currant - 1 kg
• Granulated sugar - 1.5 kg
• Water - 300 ml

Cooking method:

Of course, clean and rinse the berries. We put water in a saucepan to boil, and put the berries in a colander and drop them directly into boiling water for about two minutes. We throw the currants into the dishes, where we plan to make jam.

We crush the blanched berries with a wooden pestle, add water and pour out the sugar, mix so that the sugar is all melted.

Now you can turn on a light fire and start making jam. We cook it until it thickens, then simply transfer it to sterile jars and let it cool at room temperature.

Redcurrant jam in a slow cooker

You can cook jam not only in saucepans, standing at the stove. We present to your attention the fourth recipe for redcurrant jam, which is made in a slow cooker .

To make jam we need:

• Red currant berries - 1 kg
• Granulated sugar - 0.5 kg

How to cook delicious redcurrant jam in a slow cooker:

Pour the washed berry with water and stew for two minutes. Then we knead with a wooden pusher and put it in a multicooker bowl. We fall asleep with sugar, mix. Close the lid and set the hour in stewing mode. Ready jam is packaged in jars. Simple and without standing at the stove!

Choose your favorite redcurrant jam recipe and prepare a tasty and healthy treat for the winter.

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

To make healthy currant jam - black, red, choose the right dishes. An aluminum pan is not suitable - it oxidizes, since the berries contain a lot of acid. If there is an enameled container at home or one made of stainless steel, take it.

Another recommendation concerns the ratio of berries and sugar. Since both varieties of currants are quite acidic, more sugar will be needed than for cooking sweet treats from other fruits - strawberries, raspberries or gooseberries. The optimal ratio of sugar and berries is 1:1.5. That is, they put more sugar than currants. If you are not against sourness, then use the standard proportions - 1: 1.

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

jam recipes

Black currant jam

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

Berries should be thoroughly washed, simultaneously choosing spoiled ones. 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 fruits. Just turn them into a puree at high speed. You can also use a meat grinder. But in the first case, the consistency of the finished product will become more tender.

Pour the mass into a saucepan. Next, add sugar. Mix well. Now you can turn on the fire, only its intensity should be below average, otherwise the berry mass will burn from below. Constantly stir the future jam, and when the boiling process begins, remove the foam. Cook the jam for exactly 5 minutes, then turn off the stove. When the mass 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 hot jam.

Black currant jam with pectin

Ingredients: a bag of pectin - 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 part of granulated sugar. Using an ordinary immersion blender, turn the berries into a puree, transfer the gruel to the pan, turn on the fire. After boiling, remove the foam and pour the remaining sugar. Boil for 10 minutes, stirring. Add pectin and keep the burner on for another 5 minutes. Pour the treat into pre-sterilized containers and roll up.

Red currant jam for the winter

Recipe 1

Red currant - 1 kg; sugar - 1.5 kg.

After washing the fruits and sorting them out, pass through a meat grinder. Now we need a medium sieve. Grind the mass to get rid of the seeds and remnants of the skin of the berries. Mix the resulting tender mass with sugar, send to the stove. Turn on a small fire. Constant stirring will prevent the bottom from burning. Remove the foam during the boiling process. Boil redcurrant jam for 10 minutes. Let it cool completely. The next day, repeat the ten-minute boil again. The delicacy is ready if its drop holds its shape. Pour the hot mass into jars, roll up.

Recipe 2

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

Sort the berries, wash them and dry them. Peel the skin off the apples and remove the cores. Put the pan on the stove, pour water into it, wait for it to boil. Now we send apples and berries there. Stir contents constantly. After 5 minutes, a lot of juice is formed, and the skin of the berries will burst and become soft. Turn off the fire and send the mass to the sieve. Our task is to separate the pulp from unnecessary components - currant seeds and skins. We put the mashed berry-fruit mass on fire, add sugar, boil. Cooking time on low heat - 30 minutes.

Constant stirring will contribute to faster boiling of the product, it will thicken better. In the meantime, sterilize the container with lids. To determine readiness, simply take a small amount of product and drip onto a plate. Treats don't spread? This means that it has already boiled down enough, it can be poured into containers and corked. After twisting the container, turn it over and leave it in this position to cool. From above it is recommended to wrap the jars with a blanket.

Jam from black or red currant berries can be cooked by any housewife, 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 cooking, followed by cooling. By the way, you can combine two types of currants at once - red and black, you get an excellent mix. Experiment, but stick to the basic principles of making jam, that's the whole secret.

Step-by-step recipes for various redcurrant confiture with sugar and raspberries, oranges

2018-07-21 Marina Vykhodtseva

Grade
prescription

3136

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

37 gr.

148 kcal.

Option 1: Classic Redcurrant Confiture

Confiture is a jelly-like treat. It can be prepared from various berries and fruits by long-term boiling or by adding gelatin, pectin, agar-agar, gelfix. But there is a berry that gels beautifully itself - red currant. It is from it that jams and jelly are most often prepared at home in order to enjoy an amazing delicacy in winter and replenish the body with vitamins.

Ingredients

• 1 kg of red currant;
• 70 ml of water;
• 500 g sugar.

Step-by-step recipe for classic confiture

We sort out the red currant, tear off the berries from the twigs, remove all the leaves and pour into a colander. Rinse under running water several times. Let the droplets drain, then pour the currants into a saucepan and pour a little water. We put on the stove, cover and steam. Usually the berries reach softness very quickly, ten minutes is enough. After that, remove the currant from the fire.

We need to wipe the berries through a sieve, extract the juice with pulp. To do this, it is advisable to cool the currant a little. Pour the prepared juice into a saucepan and add sand. It is advisable to weigh the amount of liquid obtained in order to add sugar in a 1: 1 ratio, then we will get the correct confiture.

We put a saucepan with sugar and currant juice on the stove, heat it slowly and boil until the sand is completely dissolved. No grains should remain, otherwise they will settle to the bottom of the jar, crystallize with a plate.

We prepare jars: we wash them with soda to degrease, rinse thoroughly, and then warm them over steam or in the oven, in microwave oven. Pour hot confiture and immediately roll up. The lids are also processed, they need to be steamed or poured with boiling water.

Rolled currant juice is turned over. We leave it in this position until it cools, and then take it out to the cold, you can lower it into the cellar. With cooling and storage, the juice will thicken, turning into a wonderful red confiture.

It is believed that red currant confiture is perfectly stored even without additional heating. But there is no guarantee that natural and pure sugar has been caught, it may contain impurities that will spoil the workpiece. That is why it is recommended to deviate from the traditional rules, bring the juice with sand to a boil, only then pour it into jars.

Option 2: Quick Redcurrant Jam Recipe

For such confiture, red currant juice is used. You can simply pour the right amount when preparing a drink for the winter. Or we specially drive the berries through a juicer.

Ingredients

• 1 liter of red currant juice;
• 1.8 kg of sugar.

How to quickly cook currant confiture

Pour the juice into a mixing bowl or small bucket. Take a clean spoon or spatula. Pour the granulated sugar in parts and stir until all the grains are completely dissolved. You can not pour out all the sugar at once.

Gradually, the juice will begin to thicken and turn into jelly. If this does not happen, this happens when using very sour berries, then pour a little more sugar. But it must also completely dissolve. If it doesn't work, put it on the stove and warm it up a little.

We pour the confiture into clean and dry jars, roll it up, take it out to the cold, where it will finally cool down. You can not keep confiture in a warm place, it will disappear. But you can not freeze, after thawing the liquid will leave.

Raw blanks that are not subjected to any heat treatment require cleanliness. It is necessary to thoroughly rinse the currants, dry them, use only sterile jars. Specifically for this recipe, we take fresh juice, until it has time to sour, nothing extraneous got into the workpiece.

Option 3: Boiled Redcurrant Confiture

There are many ways to prepare redcurrant confiture, you can always choose the most suitable and convenient option for yourself. Here is the recipe with the boil. For him, you need a pan or basin, but with a thick bottom. You also need a good metal sieve through which you can wipe the berries.

Ingredients

• 2 kg of red currant;
• 0.8 kg of sugar.

How to cook

We wash the red currants, let the berries stand in a colander, remove all the leaves and twigs. Then pour into a bowl and crush with a pestle as much as possible. Or twist through a meat grinder, you can chop with a combine, but not to the state of mashed potatoes.

We shift the currants in parts into a sieve, express the juice and wipe the berries. The cake is immediately removed and discarded.

We add granulated sugar to the filtered liquid, put everything on the stove, begin to heat and dissolve. When boiling, foam should appear, since the berries are raw, be sure to catch all this. In parallel, while the confiture is being prepared, we process the jars, sterilize over steam or in the oven.

After boiling, we prepare confiture over low heat for about 20 minutes, after which it can be packaged and rolled up. We turn over the jars with currant confiture, keep it in this position for a day, then you can put it in the refrigerator or take it out to a cool room.

It is very important to fill the jars with confiture to the top so that there are no voids left. If suddenly the edge of the neck gets dirty during packing, then you need to immediately wipe it with a dry and clean cloth, otherwise the lid will not close tightly.

Option 4: Aromatic Redcurrant and Raspberry Confiture

Very beautiful, tasty, incredibly fragrant version of confiture. Red currants ripen at the same time as raspberries, which allows them to be used together.

Ingredients

• 400 g currants;
• 250 g raspberries;
• 500 g sugar.

Step by step recipe

Wash the currants, pour them into a saucepan, add pure raspberries to it and immediately add granulated sugar. Slightly crush all this with a spoon, cover, leave for an hour to extract juices.

We put the berries on the stove, make the strongest fire, stir. Together with the first bubbles, foam will begin to appear, which must be collected. After that, boil the berries for seven minutes and remove from heat.

We do not cool the berries. Immediately put a small strainer on a sterile jar, spread raspberries and currants with a spoon, begin to wipe the hot mass. We immediately remove the bones and skins that will remain, put a new portion of hot berries in a strainer and wipe again.

As soon as the jar is full, wipe the edges with a napkin, put on the lid, roll it up. We clean in a cool place, after about a day the confiture will begin to thicken.

It is believed that red currant jams finally become thick, reach a consistency in two months, which is why they are often prepared for the winter.

Option 5: Redcurrant Confiture with Citruses

In this recipe, redcurrant confiture is prepared with the addition of oranges. But in exactly the same way, tangerines, grapefruits, but not lemons, can be used in a delicacy. Currant itself is very sour, this citrus can only spoil the taste.

Ingredients

• 1.5 kg of currants;
• 2 oranges;
• 800 g sugar.

How to cook

We sort and wash the berries, send them to a sieve to remove excess water, then pour them into a saucepan in which we will steam the red currants. We wash the oranges, cut off the zest, add to the currants and add a little water, literally a third of a glass. Cover, set to boil, cook until soft, then cool.

There is time to prepare the oranges. We remove the white peel, disassemble it into slices, clean each of the white film, and break the pulp itself into small pieces.

We wipe the cooled currant. Discard the pulp along with the orange zest. The resulting puree, along with pieces of orange, season with sugar, set to boil.

We cook confiture over low heat for half an hour after boiling, then pour it into jars if it is a winter preparation. Or we cool and put in the refrigerator, use for desserts, serve with buns, fresh bread, toasts.

In order not to get burned and not to stain anything around while unfolding the confiture, you need to put the jar in a plate, keep it on it.