Red Currant Jam

Red Currant Jam

Red currant is not as fragrant as black, but it also has its admirers, especially since it ripens earlier than black, and the harvest of early varieties of red currant can be removed almost simultaneously with strawberries. Red currant berries firmly hold on the branches, which allows you to harvest the crop almost without loss.

Red currant is slightly inferior to black currant in the number of useful substances. But it is also rich in vitamin C, A, P, organic acids, sugars, pectin. It contains potassium, iron, coumarins, tannins.

Red currant berries have a choleretic effect, as well as assist in the treatment of gastrointestinal diseases.

They quench thirst, are a good diaphoretic and antipyretic for colds.

Red currant jam syrup is used instead of dye. They tint creams, glazes, and the jelly is used for layer cakes, gingerbread, gingerbread.

Red currant jam: cooking details

  • Pectin in this berry is so much that jam from it can be harvested in a cold way - without cooking, and it is perfectly gelled, becoming thick. Therefore, red currant can not be subjected to prolonged heat treatment, and this will save it more useful substances.
  • Red currants are sour berries, so they take more sugar from the jam than is required for black currants.
  • Red currant berries are most often rubbed to get rid of the skin and bones. And then this jam becomes like jam.

Red Currant Jam: First Recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1, 5 kg;
  • water - 400 ml.

Preparation Method

  • Separate the berries from the twigs, rinse in cold water. Pour into the cooking basin.
  • Pour sugar into a saucepan, pour water. Cook the syrup while stirring. Pour them berries.
  • With a low boil, boil red currants for 25 minutes, removing the foam that appears.
  • Cool to warm condition. Transfer to clean, dry jars. Cover with parchment or tracing paper.

Redcurrant jam: second recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1 kg;
  • water - 100 ml.

Preparation Method

  • The berries are sorted, cut off all the twigs. Rinse under running water.
  • Fold into the cooking basin or enamel pan, sprinkling with sugar. Add water.
  • Bring to a boil over moderate heat, gently stir the berries and remove the foam that appears. Then reduce the fire and cook currants for half an hour.
  • Remove the pelvis from the stove, cool the jam completely. Transfer to clean, dry jars. Cover with parchment or tracing paper.

Red Currant Jam: Third Recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1, 5 kg;
  • water - 300 ml.

Preparation Method

  • Selected berries, cut the twigs. Wash under running water. Fold in the cooking basin.
  • Pour sugar into a saucepan, pour water. Cook the syrup. Fill them with currants and leave to soak for 4 hours with sugar.
  • Bring the jam to a boil over moderate heat. Boil, removing the foam, 20-30 minutes.
  • Jam cool. Transfer to clean, dry jars. Close the parchment.

Redcurrant preserves: the fourth recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1 kg;
  • water - 300 ml.

Preparation Method

  • The berries are sorted, separated from the twigs. In small batches, put in a colander and blanch in boiling water for 5 minutes.
  • Drop the strainer, let the water drain.
  • Strain water after heat treatment of berries, measure volume.
  • Pour this water according to normal to the cooking basin, add sugar. Cook the syrup.
  • Dip the berries in the syrup and cook on low heat for 5 minutes, removing the foam.
  • Remove the jam from the stove and leave for 8 hours.
  • Then put the jam on the fire again and boil for 5 minutes at a moderate boil.
  • Repeat the procedure with infusing the berries in the syrup one more time.
  • Put the jam on a moderate heat again and cook until ready.
  • Cool. Spread into clean, dry jars. Close the parchment paper.

Redcurrant preserves: fifth recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1, 5 kg.

Preparation Method

  • Pick berries, remove branches, rinse under running water.
  • Fold in an enamel pot. Heat on the smallest heat until the currants give juice. You can add a little water to the berries are not burnt.
  • Gradually add sugar to the heated berries, while gently mixing the mass.
  • When the sugar is completely dissolved, bring the jam to a boil, removing the froth.
  • Remove from heat and cool for 2-3 hours.
  • Put it back on fire and bring to a boil. Repeat this process 2 more times.
  • Pour the prepared hot jam into sterile jars and cool. Close the parchment. If you want to jam the jam tightly, then place it in a hot jar and roll it up immediately. Cool, turning upside down.

Red currant jam: the sixth recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 900 g;
  • water - 200 ml.

Preparation Method

  • The berries are sorted, peeled from the twigs. Rinse in cold water.
  • Pour sugar into the cooking basin, pour in water and boil the syrup.
  • Pour the berries in it. Over high heat bring to a boil, removing the foam. Boil 15 minutes.
  • Prepare sterile jars by heating them in the oven.
  • In dry jars, lay out a little cold jam. Hermetically close. If you want to close the parchment, then do it only after the jam has cooled completely.

Red currant jam jelly: first recipe

Ingredients:

  • red currant;
  • sugar - 1, 3-1, 5 kg per 1 liter of juice;
  • water - 200-300 ml.

Preparation Method

  • Selected berries, cut the twigs. Rinse under running water.
  • Fold in pan. Pour water, not counting the number of berries. It is only needed so that the berries are not burnt.
  • Put on the fire and, stirring, boil until cracks appear on the berries.
  • Quickly cool the currants in a cold water tank.
  • Grind with wooden pulp to a puree state. Squeeze the juice.
  • Add sugar to the juice at a rate. Stir thoroughly. Put on the fire, bring to a boil. Boil for 3 minutes.
  • Prepare sterile jars that need to be pre-washed, steamed, and then baked in the oven to dry.
  • Pour hot juice into heated jars. Leave uncovered until cool.
  • Frozen jelly closed with parchment paper or tracing paper.

Jam - jelly: second recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1 kg;
  • pectin - 3 tsp;
  • water.

Preparation Method

  • sort out ripe red currants, rinse under running water. Remove the twigs.
  • Fold the berries into the pan. Pour some water - it should only lightly cover them. Put on a moderate fire. Then reduce the fire, and cook the berries until soft.
  • Cool the berries slightly, then rub through a sieve.
  • Put the container with mashed potatoes on the fire, put sugar and pectin. Bring to a boil, removing the foam. Boil to the desired thickness, taking into account the fact that the cooled jam becomes thicker.
  • Prepare sterile jars with lids. Prove them in the oven so that they are dry and heated.
  • When hot, pour the finished jam into jars. Immediately seal hermetically. If you do not want to cover the jam with lids, cool it completely, and then close it with parchment or tracing paper.

Jam - red currant jelly: third recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1 kg;
  • water - 200 ml.

Preparation Method

  • Pick berries and rinse under running cold water. Twigs can not be removed.
  • Fold the berries into the cooking basin. Pour sugar. Stir. After a few minutes, mix again.
  • Add water. On medium heat bring to a boil, stirring and removing the foam. Reduce the fire and boil the jam for another 25-30 minutes.
  • Remove from heat. Hot rub through a sieve. Immediately place in sterile, dry, hot cans.
  • Hermetically close the covers. Turn the cans upside down and cool in this position.

Jam - red currant jelly: the fourth recipe

Ingredients:

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

Preparation Method

  • Pick berries, remove the stalks. Rinse in cold water.
  • Pour into the cooking basin. Put the sugar. Leave until the berry gives juice. It can be mixed periodically.
  • Place a bowl of berries on the stove and over medium heat bring to a boil, removing the foam. Boil for 2 minutes.
  • Hot rub through a sieve.
  • Spread in sterile jars. Cool it down. Close the parchment.

Redcurrant jam-jelly without cooking

Ingredients:

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

Preparation Method

  • Pick berries and rinse under running water. Twigs can not be removed.
  • Fold the currants in a colander and pour boiling water several times to soften the berries.
  • Put the prepared berries in small portions in a sieve and wipe in a bowl.
  • Pour the puree into a large container. Put the sugar. Stir until sugar dissolves almost completely.
  • Prepare sterile jars and lids. Warm them in the oven.
  • Spread the jam in them. Close the lids. Store in the refrigerator.

“Five minutes” red currant jam: the first recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1, 5 kg;
  • water - 200 ml.

Preparation Method

  • Pick and remove the berries, as well as the twigs. Wash under running water.
  • Pour sugar into the cooking basin, add water and boil the syrup.
  • Dip the berries in it and bring to a boil over moderate heat. To prevent the berries from being crushed, do not mix the jam, but just gently shake the pelvis and turn it from side to side.
  • Boil 5 minutes, removing the foam.
  • Remove from heat, wait a few minutes and place on the stove again. Boil another 5 minutes. Remove from heat again.
  • Repeat the procedure again.
  • Pour the jam into sterile jars heated in an oven. Roll up sterile caps. Turn upside down and cool.

Red-currant jam “Five minutes”: second recipe

Ingredients:

  • red currant - 1 kg;
  • sugar - 1, 5 kg;
  • water - 200 ml.

Preparation Method

  • Pick berries, remove branches. Wash in cold water.
  • Fold in the cooking basin. Pour sugar. Leave for 1-2 hours to give the berries juice.
  • Over medium heat, bring to a boil, while gently stir the jam. Boil, removing the foam, 5 minutes.
  • Packed hot in sterile, dry jars. Roll up sterile caps. Turn upside down and cool.

Mistress to note

After you pass a berry through a sieve, there remains a lot of waste: skin, grains, twigs. Do not rush to throw them away! Of these, you can cook a tasty and healthy compote.

Hermetically rolled jam can be stored in a closet or closet. Raw jam is stored only in the refrigerator.

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