For lovers of berries, blanks of them and sweet home baking, red currant confiture will be a real find.
The recipes for such delicacies are quite simple; for making jam, you can also combine currants with other berries or fruits.
Red currant is very tasty and healthy, but its distinctive feature is a good gelling ability, which makes it excellent jelly, jam and confiture, even without the use of various thickeners. The required consistency of the dessert will be provided by the pectins that make up it.
Red currant confiture has a slightly sweetish pleasant taste, bright aroma and color. It is delicious as a dessert for tea, and as a filling for pies, pies, tarts.
Redcurrant Confiture - General Cooking Principles
In order to cook confiture, it is not at all necessary to use only ripe berries, you can also take a little immature, in which the content of pectin is even higher.
Before cooking, red currants should be cleared of twigs, leaves and other debris, and rinsed. Unlike black currant, red skin is thinner, berries are softer, so you should work with it carefully so as not to crumple. Currants should not be collected in bulk buckets and washed with large quantities, the berries will crush, the juice will flow out.
Use for cooking containers made of stainless steel, they do not burn the confiture, as in enameled containers, and does not acquire the taste of metal, as is the case when cooking in aluminum pans. Also confiture can be prepared without cooking, so more useful substances of the berry will be preserved in the delicacy.
Rolling up the confiture is necessary in sterilized jars, so all the equipment required for cooking should be equally clean and sterile.
1. Redcurrant confiture
If you do not like to fiddle with preparations for a long time, then this quick recipe is for you. There is no need to evaporate the water, pre-blanch the berries, it is enough to peel the currants and boil it with sugar. Ingredients:
• kilogram of red currant;
• 700-800 grams of granulated sugar.
1. Remove the currant berries from the twigs, rinse, trim the tails.
2. Put the currants in the bowl of the blender, chop.
3. Spread the resulting mass through a fine sieve so that seeds and peels do not get into the confiture.
4. Transfer currant puree to a large stainless steel saucepan.
5. Fill the berries with sugar, mix.
6. Cook the confiture over low heat, stirring continuously, until thick. Take into account, choosing the right consistency, that while cooling the currants will become even thicker.
7. Fill hot confiture, roll up. Cool at room temperature.
2. Confiture with red currants and cherries
• 1.5 kg of red currant;
• 500 grams of sweet cherries;
• kilogram of sugar.
1. Put the peeled and washed currant berries in a large bowl.
2. Pour boiling water over the currants for two or three minutes, then immediately fold to a sieve and rub.
3. Cherry also rinse, remove the bones. Without blanching, chop the cherries in a blender, but not to a puree-like state, there should be pieces that give the confiture a special taste.
4. Pour sugar into currant puree, mix.
5. Put the currant mass on low heat, boil, stirring, until thick.
6. As soon as the confiture acquires the desired consistency, put the prepared sweet cherry, cook for another 5-7 minutes.
7. Mix the prepared delicacy well, place it in sterilized jars and roll it up.
3. Confiture of red currant and raspberry
• kilogram of currant;
• kilogram of raspberry;
• one and a half kilograms of sugar.
1. Separate the red currant berries from the twigs, wash and lightly dry.
2. Grind the berries through a sieve, put the mashed potatoes in a large enamel pan.
3. Put sugar to currant, bring the mass to a boil, do not forget to stir constantly. 4. Sort out the raspberries and divide them into two parts, one rub through a sieve, and the other do not touch yet.
5. As soon as the currant boils, add the currant sauce to the pan.
6. After repeated boiling and three minutes of slow languor, place whole raspberry berries in the preparing jam.
7. Tomit still, continuously stirring the mass, about 5 minutes, then remove the saucepan from the heat.
8. Spread red currant jam in sterilized jars, roll up.
9. After the dessert has cooled, remove it to storage.
4. Red currant confiture with strawberries
• one kg of red currant;
• 700 g strawberries;
• 300 ml of water;
• 1,2 sugar.
1. Peel red currants from twigs, leaves. Rinse under running water, put in a bowl.
2. Mash currants with potato mash or submersible blender.
3. Rinse the strawberry, clean the stalks and mash to a state of mashed potatoes.
4. Mix strawberry puree with currant mass, add sugar. Stir.
5. Leave the mass for 2.5-3 hours so that the sugar is completely dissolved.
6. Pour boiled water into the mass, stirring occasionally, boil over low heat until thick.
7. Arrange hot confiture in sterilized jars, roll up. As soon as the treat has cooled, remove the cans with the stock for storage.
5. Confiture of red currant and watermelon
• kilogram of watermelon pulp;
• kilogram of currant;
• kilogram of sugar.
1. Wash the currants, put them in a saucepan, pour in sugar.
2. Add watermelon pulp to the berries, rub the whole mass to the consistency of thick paste. This can be done with a wooden spatula.
3. Bring the resulting fragrant berry mixture to a boil, reduce heat to low.
4. Cook the confiture, stirring occasionally, for 20 minutes.
5. Next, remove the pan from the heat, cool.
6. Grind the cooled mass through a sieve.
7. Bring the berry purée to a boil, immediately place in sterilized jars. 8. Roll up the cans, turn it upside down. As soon as the confiture has cooled, you can remove the blank for further storage in any cool place.
6. Red currant confiture with oranges without cooking
• two oranges;
• 1 kg of currant;
• 1.2 kg of sugar.
1. Rinse well-cleaned and peeled currants, laid out in a colander. Drop to a large kitchen towel, let the berries dry.
2. Rinse the oranges thoroughly, cut into large pieces, not peeling. Carefully remove the bones, taking care not to squeeze the juice.
3. Twist and oranges, and currants in a meat grinder through a fine grate.
4. Mix the berry fruit mass with sugar. Stir, wait a few hours until the sugar is completely dissolved.
5. Mix the raw confiture thoroughly, then spread it on clean sterilized cooled jars.
6. Cover the jars with lids, put the dessert in storage in the refrigerator.
7. Redcurrant confiture with tangerines
• 0.5 kg of currants;
• 0.5 kg peeled mandarins;
• bag zhelefiksa;
• kilogram of sugar;
• 5 grams of citric acid.
1. Rinse washed and cleaned red currants in cold water.
2. Clean tangerines, remove white membranes, cut flesh into small cubes.
3. Put the prepared currants in a small saucepan, add two tablespoons of sugar, citric acid and zhelefiks. Stir, bring to a boil.
4. When the currant mass has cooled, grind it through a sieve.
5. Put the berry sauce back into the pan, add sugar, simmer for about three minutes.
6. Add the pulp of tangerines, mix well, remove the pan from the heat.
7. Spread the jam in the prepared container, close the lids. After cooling, put in the refrigerator.
8. Redcurrant confiture with ginger and cinnamon
• kilogram of sugar;
• kilogram of currant;
• teaspoon ground cinnamon;
• 25 grams of grated ginger. Cooking Method:
1. Prepared currant berries rub in any convenient way to the consistency of gruel.
2. Put this mass in a plate, add sugar, stew on the slowest fire, stirring, to dissolve the sand.
3. After the sugar is completely mixed with currants, slightly increase the power of the fire, stew for 5-7 minutes.
4. Add cinnamon and ginger, mix.
5. Boil it all together for another 10 minutes, pour it hot into sterilized jars.
Redcurrant confiture - useful tips
• In order not to prolong the process of cooking the confiture, do not put granulated sugar in a bowl with whole berries. It is better to first skip the currants through a meat grinder or chop a blender.
• When pouring hot jam into jars, there is a chance of getting burned and soiled all around. Therefore, it is recommended to put the jar on a large flat plate.
• If at the moment of filling the jar you have stained the neck, wipe the drops with a dry napkin, otherwise the lid will not close evenly and tightly. And this can lead to the ingress of air inside, which will cause damage to the product.
• The cans should be rolled up while the jam is hot. Keep your inventory at hand.
• It is best to cool the workpiece upside down.
• Serve redcurrant jam with fresh buns, to toast with butter, pancakes, and muffins. Add the preparation to the cakes, just eat with hot and fragrant tea. Confiture is stored throughout the year, so you can enjoy the dainty and sunny summer days, and in winter cold evenings.