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Hello subscribers and friends!
So we waited, today I again want to please you with incredibly simple and tasty recipes for one sweet and sour delight. We will talk about currant jam. In previous issues we already touched on this issue, but only made jam.
I don’t know about you, but I can’t imagine my cellar without this preparation. After all, it won’t be difficult to do it. Especially when there are proven recipes and a step-by-step description of all the work.
I would like to remind you that currants can be black, red and even white. But I haven’t seen a white one where I live. If you ask me which one tastes better, then in my opinion these varieties are all good in their own way. But the delicacies made from them taste different, the one that is dark black always tastes sweeter than something red or white. Red has a peculiar shade, not everyone likes it, it’s more delicate or something. What are your impressions, please share, if it’s easy?!
As for the cooking itself, in principle, using any recipe as a basis, you will certainly be able to close the jars using any type of currant.
And what happens next, you can cook jelly for your beloved household members, add it to ice cream and even grease the tops of buns or donuts.
I also really like mixing margaritas and inviting guests over; no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then it will be absolutely amazing! It turns out like two in one and a cool aromatic treat for an afternoon snack and, if diluted with water, an excellent vitamin drink.
Blackcurrant jam, like jelly - Five-minute recipe
An amazing recipe, the easiest and fastest to prepare. We will cook the jam without adding water. From the moment it boils, the jam is cooked for just five minutes. During this time, the berries do not have time to boil, but burst. The syrup turns out rich, thick, with pulp and pieces of berries.
When hot it flows, but when it hardens it forms a thick jelly filled with pieces of fruit. The dessert has this consistency and is well suited for filling pies. Extraordinary deliciousness.
What you will need:
- 1 kg currants;
- 1 kg sugar;
Cooking sequence:
Step 1. We start by preparing the fruit. We sort the berries, free them from debris and twigs. We do not throw away overripe berries. We also leave unripe (green) fruits. They are very useful for jam.
Unripe fruits contain more pectin compared to ripe berries.
In jam, they play the role of gelling agents.
Step 2. Transfer the fruits in small portions into a colander, rinse under running water, trying not to disturb the integrity. If the berries burst during washing, their pulp, along with the water, will end up in the sink. We are waiting for the water to drain a little. There is no need to dry the berries, since when cooking the dessert, we will not add water.
Step 3. Pour the fruits into the pan and put it on the fire. The berries, when exposed to temperature, immediately burst. What we need, the juice with pulp flows into the pan. Constantly stir the fruits so that they do not burn to the bottom.
Step 3. Add sugar. Stir the brew until the sand dissolves.
Step 4. From the moment the jam boils, reduce the heat to medium and cook for 5 minutes. At the same time, remove the formed foam.
Step 5. Turn off the heat and pour the jam into sterile jars.
That's the whole cooking process. Cover the jars with lids and turn them upside down and leave until cool.
The jam holds its shape perfectly on a piece of bread and does not flow during baking. You can make delicious pies and buns with it.
From strawberries and red currants (via juicer)
You can make a delicious dessert by boiling strawberries and currants. The result is a very successful combination of berries that everyone will like without exception.
Take:
- Strawberries – 600 gr.
- Currants – 1.5 kg.
- Granulated sugar – 1.5 kg.
Step by step recipe
Prepare both berries for cooking.
Immediately sprinkle the strawberries with sugar so that they release a little juice.
Grind the currants in a juicer to make a puree. Transfer it to a saucepan.
Pour sugar over the currants, place on the stove, and boil for a couple of minutes after boiling. Stir to dissolve the sweetness faster.
Drain excess juice from the bowl with strawberries, throw the berries into the pan with the currants. When the delicacy boils, simmer over low heat for 3-5 minutes.
Sterilize the jars and pour the jam. Roll it up and hide it in the cold.
A simple recipe for blackcurrant jam for the winter
From the indicated proportions, you get two, with a small remainder of a liter of thick, tasty dessert. The cooking technology differs in that the berries are crushed with a blender. The consistency of the jam is homogeneous, somewhat similar to jelly. If you beat it well, the skin and seeds are almost invisible.
Despite how quickly the dessert is prepared, it ends up thick. Grinding the berries helps release all the pectin from the fruit. The jam is so fragrant that its smell floats throughout the house.
Ingredients:
- 2 kg of berries;
- 1.6 kg sugar;
Preparation:
1. First, prepare the berries, remove all the leaves and stalks. We wash the fruits. Pour them into a saucepan and grind with a blender. You can also grind the berries in a meat grinder if there are a lot of them.
2. Place the pan on the fire and bring to a boil at maximum heat. Don’t forget to stir the brew, otherwise the pulp will stick to the bottom and burn.
If the container in which the dessert is cooked has a thick bottom, then the likelihood of burning is less.
3. As soon as the mass boils, add sugar according to the layout. Stir again periodically so that the sugar dissolves faster. From the moment it boils, turn the heat to moderate and cook for five minutes.
At the same time, do not cover with a lid, thereby the liquid will evaporate and the mass will thicken. Remove from heat and arrange into jars.
Description of preparation:
Since childhood, I remember how I didn’t like picking currants, because it was a rather long and labor-intensive process, but my grandmother always encouraged me and said that in winter I would be happy to enjoy a delicious confiture made from these berries.
And indeed, in winter, a jar of this yummy lifted my spirits so much, as if a real holiday had begun. And if you also like to spread something sweet on a piece of loaf, then I will be happy to tell you how to prepare delicious currant confiture. Believe me, this is not only a tasty delicacy, but also healthy, because red currants contain no less useful substances than cranberries. Well, if you are afraid that such confiture will turn out sour, then I can assure you that thanks to the addition of sugar, the taste is divine. So with this simple recipe for currant confiture, your winter evenings will become bright and sunny. Main ingredient: Berries / Red currants / Currants Dish: Preparations / Confiture
How to make seedless currant jam
When cooking seedless dessert, you get a beautiful homogeneous mass, reminiscent of jelly. This jam can be safely given to small children. The most delicate consistency simply melts in your mouth. First we will blend the berries with a blender. Afterwards, we will need a metal sieve to separate all the cake (skin and seeds) from the crushed fruits.
Ingredients:
- 1 kg of berry puree;
- 1 kg sugar;
How we will cook:
We wash the peeled and sorted berries under running water. Leave in a colander for a few minutes to allow the water to drain. Pour into a blender bowl and blend the fruits.
Pass the resulting mixture through a sieve, separating the pulp and juice from the seeds and pieces of skin. Pour the mass, similar to a tender puree, into a basin. We put it on the fire and heat it up. Add sugar.
Constantly stirring the jam, bring it to a boil and cook for five minutes.
Fill sterile jars with the hot mixture and seal them with lids. Store this jam in a cool, dark place.
Recipe for blackcurrant jam with gelatin
If you like your jam to resemble jelly, try adding gelatin. Then you will get a fragrant and tasty jam. This is an easy to prepare recipe. You will definitely like it.
Currants are a powerful antioxidant that helps maintain health for many years. A jar, another winter preparation made from this berry, will always be in demand. To preserve all the goodness in the dessert, we will not subject it to long-term heat treatment.
Required:
- 500 g black currant berries;
- 250 g sugar;
- 1 tsp. gelatin;
Preparation:
Place clean berries in a colander and rinse with water. Transfer the berries to a saucepan. Immediately add sugar. Stir and put the pan on the fire. While stirring, bring the mixture to a boil and the sugar is completely dissolved.
Cook the jam for 5-7 minutes. Remove from heat.
In a small cup, soak the gelatin in water in advance and give it time to swell. You don't need a lot of gelatin to make this dessert. After all, the berries themselves are filled with gelling substances - pectins. It always turns out thick on its own. Add the swollen gelatin to the cooled berry mass.
Gelatin should not be boiled. At high temperatures it loses its gelling properties and will not thicken.
Add it to the jam when the pan is already removed from the stove.
It is appropriate to let the brew cool down a little. Gelatin will dissolve very quickly. Mix the contents well so that it is evenly distributed.
Don’t be surprised that when spilled, the mass flows well. It will thicken only after it sits in the refrigerator. Agar-agar and pectin can be used as a gelling agent.
Confiture of red currants and lemon juice
What to take:
- 2 kg of red and black currants (proportions to your taste);
- 3 kg sugar;
- 2 liters of water;
- 1 teaspoon lemon juice.
How to cook
- Rinse the currants in a colander, remove debris and unusable fruits.
- Pour half the sugar over the berries, put on low heat, bring to a boil, then immediately turn off or remove from heat.
- Rub the berry mass through a sieve using a spoon so that there are no skins or grains in the finished product.
- Add the second half of granulated sugar, pour in lemon juice, mix well.
- Place on low heat, bring to a boil, then cook for 10-15 minutes.
- Distribute into clean, dry 0.5 liter containers. Seal and put in a cool place.
Confiture is often used to prepare fillings for baked goods.
Blackcurrant jam without sterilization
This is an old recipe from Soviet times. Grandmothers and our mothers cooked desserts with the addition of water and a lot of sugar. As a rule, first the syrup was boiled, into which the berries were sent.
Sugar is a good preservative and allows you to store the products in an apartment. They do not mold or deteriorate and do not require sterilization. Everyone likes the thick structure of the jam and the dessert is eaten first.
Ingredients:
- 8 tbsp. currants;
- 10 tbsp. Sahara;
- 1 tbsp. water;
Preparation:
We sort and wash the berries. Pour sugar into the pan and add water. We put it on the fire and, while stirring, prepare sugar syrup.
When the syrup boils and the sugar is completely dissolved, add the berries to the pan, measuring the amount in glasses.
Boil the berries for five minutes. If foam forms, do not forget to remove it.
Pour the finished, hot dessert into sterilized jars. Close tightly, turn over onto the lid and leave until cool.
Useful tips
Now you know how to make currant jam. The recipe for this dish is very simple, the main thing is not to be lazy and thoroughly rub the berries through a sieve. But what should we do with the already prepared dessert? How to present it in the most favorable light to friends and family? Currant jam goes perfectly with pancakes, aromatic pastries, and buttered toast. In the end, you can enjoy it like ordinary jam, washed down with milk or warm tea. The dessert is perfectly stored throughout the winter and is perfect for baby food, which young mothers cannot but like. However, a large amount of sugar in this product can cause diathesis, so you should not get too carried away with it. For those who carefully control their own weight, currant jams may also be prohibited. Then choose frozen or fresh berries - they certainly won’t harm your figure. But enjoying delicious jam with pastries and a mug of hot tea on a cold winter evening is a special pleasure that everyone can afford from time to time.
Making currant jam with pectin
Sometimes you want to prepare several jars of jam in advance to use for filling buns and pies. For thickening, pectin is used. It began to be used not so long ago, but it quickly gained popularity.
Now, you don’t need to boil the jam for a long time to get the required consistency. All you have to do is add jelly during cooking and it will be thick. By reducing the time when preparing dessert, all vitamins and nutrients are preserved.
Required:
- 2.5 kg currants;
- 1.25 kg sugar;
- 40 g pectin;
How to cook:
We pass the cooked berries through a meat grinder. You can grind them with a blender. Immediately add pectin to sugar and mix.
Add sugar to currants. Put the pan on the fire. With constant stirring, bring the mixture to a boil.
As usual, remove the foam and cook for no more than 5-7 minutes. Pour the dessert into jars and close.
About the benefits of berries
Black currant is a real storehouse of vitamins. It contains a unique combination of minerals and vitamins. The berry's high content of vitamin C makes it especially useful. It is enough to eat only twenty currants a day, and you will satisfy your body's daily need for this vitamin. However, this is not the only advantage of the berry. Blackcurrant is rich in vitamins P, E, group B, A, pectin, tannins, phosphoric acid, essential oils, potassium, phosphorus, iron, etc.
In cooking, the berry we are describing is valued and many dishes are created from it: confitures, compotes, fruit drinks, preserves, marmalade, jams. Particular preference is usually given to dishes prepared without heat treatment or with minimal use of heat. Preparing currant jam in order to cook the berries as much as possible is a special art, which we will introduce you to.
