Redcurrant Confiture

Redcurrant Confiture

Red currant is an unpretentious shrub. Culture has a high yield, so the berries are not only eaten fresh, but also harvested for the winter. Due to the high content of pectin, red currant berry mass is well gelled without adding any thickeners. Experienced housewives use this when preparing red currant jam for the winter. This process is so simple that even an aspiring cook will cope with it.

Cooking Features

Cooking delicious redcurrant confiture is easy. There is enough pectin in the berry so that it can acquire the desired consistency without the addition of gelling ingredients. However, without knowing a few moments, dessert may not work.

  • Not only ripe currant is suitable for cooking confiture, but also slightly underripe: it contains even more pectin.
  • Before cooking, currants should be picked and rinsed well. The berries have a thin skin, so you can not wash them under high pressure of water. It is better to pour the currants in a bowl with clean water and rinse. If the berry is too dirty, the procedure can be repeated 2-3 times.
  • After washing, the twigs are torn off from the currant, the berry is dried. It dries faster if you put it on a towel that absorbs moisture well.
  • If you want to get confiture that has a delicate texture, currants must be ground through a sieve. Only in this way will it be possible to prevent pits and pieces of skin from entering the dessert.
  • Grinding currants through a sieve will be easier if you pre-blanch it in boiling water for a few minutes or chop it with a blender.
  • After cooling, red currant jam will become much thicker. This should be taken into account when determining when to remove the dessert from the fire. If a drop of delicacy does not spread over the saucer, then it is ready.
  • It is necessary to pour the confiture hot on the previously sterilized jars, to close hermetically with metal lids, which were boiled before. This will ensure the safety of the dessert for a long time.

The storage conditions for red currant confiture can be different, but more often it costs well at room temperature.

Simple recipe for red currant confiture

The composition (1, 5 l):

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

Preparation Method:

  • Take the currants, rinse, let them dry.
  • Remove the twigs.
  • Fold the berries into a blender container and turn them into mashed potatoes. It is possible to grind currants with the help of a meat grinder.
  • Mix the berry mass with the sugar, put on a slow fire.
  • Boil until the currant puree thickens sufficiently. There may be foam on the surface. It is advisable to take it off, but you should not throw it away: it is tasty and will be a nice addition to tea.
  • Sterilize the jars, prepare the appropriate lids.
  • Fill jars with confiture, roll up.

After cooling, a jar of red currant confiture can be stored in the pantry, where they store their time. Confiture will not spoil for at least 12 months.

Confiture of red currant, pitted

Composition (per 1-1, 25 l):

  • red currant - 1 kg;
  • sugar - 0, 8 kg;
  • water - 150 ml.

Preparation Method:

  • Enumerated, washed, cleaned sprigs of currants, put in a basin, cover with water.
  • Put it on the stove. Over high heat bring to a boil, boil for 2-3 minutes.
  • Wipe the berries through a sieve.
  • Mix the currant juice with sugar, put it on the stove.
  • Bring to a boil, boil over low heat for 10 minutes. Remove from heat, let stand for 2-3 hours, covered with a thin cloth.
  • Repeat the procedure 2-3 times until the currant juice jelly acquires the consistency of confiture.
  • Pour the confiture over sterilized cans, hermetically seal them.

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

Red currant confiture with raspberries

Composition (for 2, 5 l):

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

Preparation Method:

  • Wash currants, let them dry, remove the twigs.
  • Dip raspberries for 15 minutes in cool water mixed with a little salt.
  • Drain, wash berries, dry, divide into 2 parts.
  • Wipe one part of the raspberry through a sieve.
  • Grind currants with a blender, wipe through a sieve, place in an enamel basin.
  • Bring the currant puree to a boil, add the raspberry puree, mix.
  • Boil until the berry mass acquires a consistency thick enough for confiture. Remove foam as needed.
  • Add whole raspberry berries, stir with a spatula, being careful not to damage the berries.
  • Cook on low heat for 5 minutes.
  • Distribute the confiture over the prepared jars, roll them up, wait for them to cool.

Confiture is not bad at room temperature, but in a cool room it feels much more comfortable.

Red currant confiture is made easy and relatively fast. This is due to the high content of pectin in the berry, which has gelling properties. Often the currants are blended with other berries, the content of pectin in which is lower. Red currant blanks are stored well, most of them can be kept at room temperature.

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