Sometimes the harvest of berries is so rich that the hostesses do not have time to make jams, marmalades and other delicacies that require long cooking. Even the preparation of conventional jam according to traditional recipes may not be enough time. Red currant is well impregnated with syrup and has excellent gelling properties, due to which there is no need to boil it for a long time. “Five minute” red currant jam is one of the easiest and fastest ways to prepare this berry for the winter. Recipes in this category have another advantage: by minimizing the time of heat treatment of fruits, they contain significant amounts of vitamins and other useful elements.
Cooking Features
If you have never engaged in homemade preparations, but you want to cook something for the winter of red currants, it makes sense to stop the choice on the “Five minutes” jam. It is prepared so easily that even a novice cook will cope with the task. For best results, he will need to know a few things.
- Redcurrant is a fragile berry. It is not necessary to collect it in large containers, as the top berry remembers the bottom one. After harvesting, do not let the berry lie long. It must be processed within two days - this is the maximum period.
- To make jam, currants are washed, sprigs are removed. It makes sense to dry the berry only if the jam is prepared without adding water. Currants will dry faster if you pour it on a towel that absorbs moisture well.
- So that when cooking without water, the currant does not burn, it is mixed with sugar and left for 7-8 hours, so that the berries start up the juice in which some of the sugar dissolves. The result is a liquid mass resembling syrup. When heated on a slow fire berries will not burn.
- The “Five minutes” jam recipe makes it possible to limit to a five-minute boiling of red currant berry mass, but if the billet is stored at room temperature, the boiling time should be doubled. Then the berries are boiled in two or three stages for 5 minutes, making a break between them for 2-3 hours.
- If you want whole berries to remain in the jam, try not to mix them while cooking. If you stir and even crush the berries with a spoon, then the cooked jam after cooling down will acquire a jelly-like consistency. Which option to choose depends only on the preferences of the hostess.
- The jars for jam are not cleaned well enough - they need to be sterilized. Close the cans with metal lids to ensure tightness. Plastic lids are also suitable for refrigerated storage. Regardless of the conditions for future storage of jam, the lid must be boiled.
Red-currant jam “Five minutes” has a pleasant sweet-sour taste, it looks bright and appetizing. It can be served with tea and complement them with various desserts.
Classic recipe for red currant jam “Five minutes”
The composition (1, 5 l):
- red currant - 1 kg;
- sugar - 1 kg.
Method of preparation:
- Pick the berries, wash and dry, remove the twigs.
- Pour the berries into the bowl, add sugar. If you plan to make whole berries jam, shake the pelvis several times to mix the currants with sugar. If you prefer jam-jelly, mix the berries with a wooden spatula, without fear of damaging them.
- Place the container of berries in a cool place for at least 4 hours so that the currants let as much juice as possible.
- Move the basin to the stove. On low heat bring to a boil, increase the intensity of the fire and boil for 5 minutes, removing the foam protruding on the surface.
- If you do not plan to keep the jam in the refrigerator, let it cool to room temperature, bring to a boil over low heat and boil for 5 minutes.
- Sterilize the jars and suitable lids.
- Fill the jars with hot jam, roll up.
After cooling, a jar of red currant jam can be removed to the pantry. It is well worth it at room temperature, but it will be better if the temperature in the room where this dessert is stored does not rise above 18 degrees.
Five-Jam Red Currant Jam in Syrup
Composition (2 liters):
- red currant - 1 kg;
- sugar - 1, 5 kg;
- water - 0, 25 l.
Method of preparation:
- Boil water. Gradually add sugar, until it is completely dissolved.
- Dip the prepared currants in the syrup, leave for 2-3 hours.
- Bring to a boil over low heat, add heat and cook for 5 minutes, removing the foam. Remove from heat.
- Repeat the procedure of five minutes boiling twice with an interval of 2-3 hours.
- Spread the jam over sterilized jars, seal them cork tightly.
Jam made according to this recipe does not require special storage conditions. After cooling banks can be removed to where you used to store supplies for the winter.
Five-Minute Red Currant Jam with Ginger
Composition (1 l):
- red currant - 0, 5 kg;
- sugar - 0.5 kg;
- water - 0, 4 l;
- ginger root - 40 g;
- chili pepper or cinnamon (optional) - to taste.
Method of preparation:
- Prepare the berry, grate the ginger. If you want to get spicy sauce instead of jam, chop the chili.
- Boil water, pour sugar into it.
- After the sugar has dissolved completely, boil the syrup for another 5 minutes.
- Put ginger and red currant in boiling syrup. At the same stage, you can add cinnamon or pepper.
- Boil the mixture over medium heat for 5 minutes.
- Pour the jam into sterilized containers (jars or bottles), close tightly.
Store this unusual red currant jam in the refrigerator. It can be served not only with sweet dishes, but also with meat.
“Five minute” red currant jam is prepared quickly and easily, it turns out tasty and healthy, and is well stored. If you have harvested a large crop of this berry, it makes sense to make it a quick dessert for the winter, which is not inferior in taste to traditional jam.
