How to make redcurrant jam for the winter

Unfortunately, not everyone likes red currants. Currant jam turns out unsightly, and the reason for this is the rather large seeds. But the confiture is simply excellent. It won’t be particularly difficult to cook such a delicacy, especially since thanks to the large amount of pectin in the berry, the jelly turns out almost on its own. Below we offer you recipes for preparing this delicacy; all you have to do is choose the one you like and get to work.

Useful properties of currant jam

Confiture is a jelly-like product with pieces of berries or fruits evenly distributed in it, boiled with sugar with the addition of pectin or agar-agar. Currant confiture retains the beneficial properties of the fresh berries from which it is prepared. A large amount of carbohydrates in combination with vitamins and minerals helps to quickly saturate the body, restore strength and strengthen the immune system. This dessert is useful for children and people who do heavy physical work.

The healthy delicacy contains a lot of pectin - dietary fiber necessary for the body for the proper functioning of the gastrointestinal tract. Glucose and fructose stimulate mental activity.

Currant confiture recipes

Confiture is slightly different from jam in that it contains a gelling agent. It can be gelatin, agar-agar or starch. If you prepare the dessert correctly, you won't need a thickener. Berries contain a lot of pectin, which is a natural gelling agent.

Berries from their plot are collected in dry weather and immediately cooked. When stored, they quickly deteriorate and become wrinkled. This reduces the yield of the finished product and worsens its taste. Store-bought berries will also work if they are small: they are still ground before cooking.

Important! Enameled containers should not be used to prepare dessert.

The proportions of sugar in recipes are different - it depends on the taste and desire of the housewife. If the amount of sugar is two or three times less than the berry mass, it is advisable to sterilize the resulting product, placed in half-liter jars, in boiling water for at least 10 minutes.

Currant confiture with gelatin

Adding gelatin allows you to get a thicker dessert consistency in a short time.

Ingredients:

black or red currants – 1 kg;
granulated sugar – 0.75 kg;
gelatin – 1 tsp.

Preparation:

Sugar is added to the washed berries and left for a while until the juice appears.
Gelatin is diluted in a small amount of warm water.
Place the berries on the fire, after about 5 minutes the sugar will dissolve.
Bring to a boil, cook over low heat for 10 minutes, stirring and skimming off the foam.
Add gelatin and turn off the heat.

The hot jam is placed in sterile jars, covered, and turned over until it cools completely.

How to cook without cooking

Preparing jam for the winter without cooking has always been popular, since such preservation allows for maximum preservation of vitamins. True, a lot of sugar is added, and this is a big disadvantage of the dessert.

In this case, sweetness acts as a preservative.

Take:

Red currants – 1 kg.
Sugar – 2 kg.

Blank:

Rinse the raw materials thoroughly, dry well, spreading them in an even layer on paper. Take this step responsibly; the shelf life of the dessert depends on good drying.
Grind the berries in a meat grinder or use a blender. Rub the resulting puree through a sieve, removing the pulp and seeds. It is permissible to skip the last manipulation, but be prepared to spit in winter.
Pour sugar into a bowl and stir thoroughly. Leave on the table until the sweet crystals dissolve. Stir the contents periodically to speed up the process.
Jam can be stored without rolling, but only in the refrigerator. Otherwise, be sure to sterilize the jars and seal the jam hermetically.

Currant confiture on agar

Agar-agar is a natural gelling product in the form of a light powder, which is obtained from algae. Making dessert with it is quick and easy.

Ingredients:

red or black currants – 300 g;
granulated sugar – 150 g;
agar-agar – 1 tsp. with a slide.

Preparation:

The berries are washed and destemmed.
Grind in a blender with sugar.
Agar-agar is poured into 2-3 tbsp. l. cold water is added to the resulting mass.
Cook over low heat for 3 minutes from the moment of boiling, with constant stirring.
Turn off the heating.

Confiture is good as an independent dessert. It can also be used as a filling for various homemade baked goods. It holds its shape perfectly in confectionery products and does not spread.

Currant confiture with starch

For preparation you need ripe berries, regular granulated sugar and corn starch for thickness. After quick preparation, the delicacy retains all the beneficial substances and vitamins.

Ingredients:

berries – 500 g;
granulated sugar – 300 g;
water – 100 ml;
starch - 1 tbsp. l.

Preparation:

The washed berries are poured into the pan.
Add sugar and water.
They put it on fire.
Starch is diluted in 2-3 tbsp. l. water, and pour into the resulting mass as soon as the sugar dissolves.
Stir the confiture with a spoon and remove from the heat when it starts to boil.

The finished confiture is poured into clean sterilized jars and stored in the pantry.

Recipe for seedless currant jam for the winter

Since red currant berries contain many small seeds, many housewives do not like to use it for making desserts. But selecting drupes is not difficult. The result is a delicious seedless red currant jam with a rich, pleasant color, pronounced aroma and pleasant taste.

Recipe for seedless currant jam for the winter

Preparation:

The currants need to be peeled from the branches and the floor washed with running water. After this, you need to drain it in a colander for a couple of minutes to drain off excess water, and pour it into a container for making jam.
Add water to the currants and bring the mixture to a boil over medium heat. After this, the mass is blended with a blender to obtain a liquid slurry.
To separate the liquid from the skins and seeds, you need to grind the mass through a sieve or simply put it on gauze folded 3-4 times and squeeze it out.
Sugar is poured into the resulting red juice. The pan is put back on the fire.
The jam is brought to a boil over low heat, and then simmered for another half hour or 40 minutes until it begins to thicken.

Important! As the jam cooks, foam will form. You have to take it off all the time!

It is not difficult to understand that the jam has reached the required thickness. A drop of liquid should be placed on the sugar. If it does not spread and holds its shape, then the jam is ready. It is poured into sterilized, washed jars and sealed with lids boiled in water.

To prevent the jam from spoiling, place it under a blanket to cool. Only after a day, you can put the jam away for storage in the pantry.

Blackcurrant confiture for the winter with gooseberries

To prepare a dessert of gooseberries and blackcurrants, it is difficult to indicate the exact amount of sugar. It depends on the mass of juice with pulp obtained after grinding the berries through a sieve. The correct proportion is 850 g of sugar per 1 kg of berry mass.

Ingredients:

gooseberries – 800 g;
black currant – 250 g;
granulated sugar – 700 g;
water – 100 g.

Preparation:

The berries are washed and sorted, the tails are not cut off.
Pour into a basin and crush or lightly crush with your hands.
Add water and heat the mixture over the fire until the berries soften.
When the gooseberry and blackcurrant skins lose their shape and become soft, turn off the heat.
Strain the berry mass through a sieve, squeezing well.
Add sugar to the seedless puree and put on fire.
Cook for 15-20 minutes after boiling, skimming off the foam.

While hot, the finished product is poured into jars and immediately closed with sterile lids.

With honey and nuts

What you will need:

500 g black currants;
500 g red currants;
500 g apples;
1 kg of honey;
500 g sugar;
1.5 cups walnuts.

How to cook

Sort the berries, wash and dry.
Place the currants in a suitable container, put on the fire, pour in a little water, and cook until the berries soften. Then immediately rub them through a sieve.
In a separate bowl, boil syrup from honey and sugar.
Peel the apple, remove the core and seeds, cut into thin slices.
Chop nuts and mix with apples. Place this mixture in the honey-sugar syrup and bring it to a boil.
After this, immediately transfer the syrup with apples and nuts into a container with currants, put on fire and cook over low heat with stirring for 1 hour.
Place the prepared jam into jars and seal.

Recipe for blackcurrant confiture with orange

In this delicacy, the aroma of berries combines perfectly with orange. You don’t even need to peel the citrus, just wash it well and cut into pieces along with the peel.

Ingredients:

black currant – 1000 g;
granulated sugar – 1000 g;
orange – 1 pc.

Preparation:

Washed and peeled blackcurrants are ground in a blender.
Do the same with an orange cut into pieces.
Mix currants and orange.
Add sugar.
They put it on fire.
Cook for 5 minutes after boiling, skimming off the foam.

The finished aromatic product is poured into sterilized glass containers for long-term storage.

Green gooseberry jam with lemon and orange

This jam is a godsend for those who love citrus fruits. The unusual, tart taste of jam with a breathtaking aroma will not leave anyone indifferent

In addition to the fact that this is a very tasty jam, it is also very healthy, thanks to the large presence of such an important vitamin in the fight against colds as vitamin C!

Ingredients:

Ripe green gooseberries – 1 kg
Granulated sugar – 1 kg
Orange – 1 pc.
Lemon – 1 pc.

Cooking process:

First you need to sort out the gooseberries. The berries should be fleshy, ripe and sweet. Place them in a large saucepan and fill it to the top with water. Stir the berries a little with your hand and you will see all the debris rise to the surface. Drain the water and repeat all over again. Then you can rinse the berries in a colander under cold water.
Wash the orange with soap, because we will use it in our jam directly with the peel. Cut into 4-6 pieces and remove all the bones.
Rinse the lemon in cold water and peel off the peel. You don’t have to throw away the peel, but grate it and dry it. This preparation can be used in the future when preparing casseroles and pies. Also cut the peeled lemon into 4 parts. Don't forget to remove all the seeds.
By this time, the gooseberries will have time to dry, and now it will be possible to cut off all the tails and stalks of the gooseberries. In our opinion, the most convenient way to do this is with nail scissors.
When all the gooseberries are prepared, you can start chopping the ingredients. The fastest way would be to pass the orange, lemon and gooseberries through a meat grinder. A blender will also do this task perfectly, only in this case the orange and lemon will need to be cut into smaller pieces.
Sprinkle the resulting fruit and berry puree with granulated sugar and mix well. Pour the puree into a saucepan and put on fire. When the puree boils (don't forget to stir it constantly so that nothing burns), reduce the heat, skim off the resulting foam and simmer the jam over low heat for half an hour.
While the jam is cooking, prepare jars of no more than 500 milliliters for it. Rinse them well and sterilize them in your usual way.
Turn off the stove and immediately, carefully, pour the jam into the jars. Seal the jars with lids and let them cool upside down. Remember that hot jars must be covered with a warm blanket. This is an important point in the conservation process.

Enjoy your meal!

Redcurrant confiture with raspberries

To prepare this dessert you only need berries and sugar in a 1:1 ratio. The thick consistency, excellent aroma and taste characteristic of raspberry-currant confiture will make it a favorite family delicacy.

Components:

raspberries – 800 g
red currant – 700 g;
granulated sugar – 1250 g.

Preparation:

The berries are washed and chopped with a blender or meat grinder.
The resulting mass is passed through a sieve, resulting in about 300 g of cake and 1200 g of juice with pulp.
Heat the pan with berry puree to a boil.
When the berries boil, add granulated sugar and cook for 10-15 minutes.
Pour the hot prepared dessert into clean containers and cover with lids.

Already 30 minutes after cooling, the dessert becomes thick.

Comment! The blank can be used for layering cakes, filling cakes or a simple dessert for tea.

Black and red currant confiture

Different types of fruits and berries are perfectly combined in one dessert. The delicate sour taste of red currant complements the rich aroma of black currant. The color of the finished product is beautiful, bright red.

Ingredients:

red currant – 250 g;
black currant – 250 g;
granulated sugar – 300 g;
water – 80 ml.

Preparation:

The berries are peeled and washed.
Steam over heat in a saucepan with a little water added.
Rub the boiled mass through a sieve.
Sugar is added to the resulting puree; it should be 70% of the volume of ground red and black currants (for 300 g of berries - 200 g of sugar).
Boil the juice and sugar over low heat for 25 minutes.

The resulting jam is poured into sterile jars and closed. It hardens quickly, becomes thick and retains a pleasant aroma.

Red and white currant confiture

The color of the finished dessert is soft pink, unusual. It makes a beautiful layer for sponge rolls.

Ingredients:

berries without petioles – 1 kg;
water – 1 tbsp.;
granulated sugar – 300 g.

Preparation:

The berries are washed, lightly kneaded with hands, and filled with water.
Place on medium heat.
After boiling, reduce the heat and warm the berries for 5-7 minutes.
Beat the steamed berries with a blender until smooth.
To separate the seeds, pour the berry mass into a saucepan through cheesecloth.
Strain out the juice from the pulp remaining in the fabric with your hands, twisting it into a tight bag.
Add sugar to the juice and pulp and put on fire.
From the moment it boils, cook for 10-15 minutes over low heat, stirring with a wooden spoon.

The finished confiture is poured into jars. It turns out opaque and runny. During storage, the dessert will thicken a little. If you want to get a thicker consistency, you can add gelatin, agar-agar or starch during cooking.

Step-by-step photo recipe for making white currant jam at home for the winter

In terms of its beneficial qualities, white currant jam will be equal to the same appetizing preparations made from black or red currant berries

What is really important is the color and taste of such a delicacy: they will definitely be completely different. Unlike its other cousins, white currants are sweeter than red currants, but more sour than black currants.

The sugar used in making the jam will give it an ideal harmonious taste; it will also serve as a natural preservative for the preparation. In addition to this, we will also use vanilla sugar, which will enhance the aroma of the product.

As for useful substances, currants are rich in vitamins and microelements, which are indispensable for the body and must be present in the diet of every person. This berry has a positive effect on digestion and improves metabolism. Tea with currants is used to treat colds and runny noses; the berry is also used in cosmetology

But all this is not so important, because first of all we evaluate the taste characteristics of such preservation, as well as its appearance. Believe me, it would not be a shame to give white currant pearl jam as a gift, at least for the New Year holidays

Such a gift will delight children and housewives who love baking, because puff pastries with currant jam are something incredible. Let's start preparing white currant jam at home for the winter.

To prepare this preparation, we need white currants, which is not surprising, because they are the main ingredient. Pick only the ripest berries with the expectation that we will need a small portion of fresh berries plus enough of them to prepare almost two liters of strained juice.
We wash all the currants most thoroughly, remove the green stems, and separate some of the berries to add to jars of jam.
Grind all the remaining white currants in a blender or in any other way convenient for you. After grinding, you must first strain the resulting pulp through a sieve, and then again through cheesecloth until completely clean. The result will be pure juice, from which we will prepare our jam.
Pour the entire specified amount of regular and vanilla sugar into the purified juice, mix the ingredients thoroughly, leave to infuse for 5 hours, after which we begin to evaporate the future jam in portions in a frying pan as shown in the photo. Heat the juice in a frying pan until it reaches the thickness we need: if, when running a wooden spoon along the bottom, you see how slowly the edges of the jam roll towards each other, then it is ready.
First fill the jars, thoroughly washed in boiling water and dried, with hot jam from the frying pan halfway, then add a handful of fresh berries and then completely fill the jar to the top. Cover the glass containers with lids, place them in a pan, cover the bottom with a towel, pour water into the pan and bring it to a boil. In this way, we sterilize the preservation for 5-10 minutes, after which we remove the jars, wipe them dry and roll them with iron lids.
After completely cooling, the jars of treats can be hidden in a cold and dry place, where they will be stored until use. Delicious white currant jam is ready for the winter; you can serve it not only as a dessert, you can also use it to make an exquisite sauce for meat and fish dishes.
Bon appetit!

Redcurrant and strawberry confiture

Some housewives add vanilla essence to redcurrant and strawberry confiture. The smell of vanilla goes well with the strawberry aroma.

Ingredients:

strawberries – 300 g;
red currant – 300 g;
granulated sugar – 600 g.

Preparation:

The berries are washed and destemmed.
Grind in a blender with sugar.
Cook for 15-20 minutes, skimming off the foam and stirring with a wooden spatula.

Pour the finished jam into jars and seal with clean lids.

Advice! Turn the jars upside down until they cool completely.

Grandma's recipe

For a long time I couldn’t understand how to profitably use the abundant harvest of red currants, and then kind people suggested it.

The result is an excellent jelly that is perfect for tea, cottage cheese, any breakfast porridge, and even baked goods.

Cooking time is approximately one and a half hours.

For jam you will need a minimum of ingredients:

2.5 kg of red currants, not yet sorted;
1.6 kg granulated sugar.

Recipe for making redcurrant jam:

First of all, you need to pick the berries from the bush and do it better in a bunch, otherwise they will quickly drain. It will be difficult to sort through.

Carefully sort the collected currants from debris, green berries and twigs. In a deep basin, rinse several times, draining the water over the top so that all the flowers float to the surface. At the end of rinsing, drain in a colander. Allow excess water to drain.

Add the entire volume of sugar to the washed raw materials in a bowl. Push it a little. This way the juice will appear sooner. Leave for half an hour.

When the mixture releases juice and the sugar begins to dissolve, grind through a colander with a wooden masher as long as you have the patience.

Of course, the seeds will get into the juice through the holes. For perfect jam, pass the juice through a fine sieve.

Place the juice on the stove. Cook over high heat. Do not remove the foam until it boils. As soon as it boils, time it for 5 minutes.

Have time to completely remove all the foam during this time and turn it off.

Under no circumstances should the berries be overcooked, otherwise they will not thicken into jam.

Pour the hot product into small sterilized jars. Close with lids.

Wrap it up. First turn it upside down until it cools completely (about a day).

The cake can also be used by making compote or jelly from it:

Pour hot water over the pulp.
Bring to a boil.
Strain.
Dissolve 4 tablespoons of starch in cold water and pour into the strained boiling berry compote.
Let it boil with the starch, remove from heat.

In this way you will get all the useful and tasty properties of red currants. You use raw materials without waste, so nothing goes to waste. Bon appetit everyone and a bright winter with the aroma of red currants.

Redcurrant and watermelon confiture

This delicacy can be prepared in 5 minutes. In addition to berries, sugar and starch, you will need a juicy, not overripe watermelon. It can be crushed in a blender along with the seeds.

Ingredients:

red currant berries without stalks – 300 g;
granulated sugar – 150 g;
watermelon pulp – 200 g +100 g;
corn starch - 1 tbsp. l.;
water – 30 ml.

Preparation:

The berries are washed, then covered with sugar in a saucepan.
Place the pan on the stove and cook over low heat.
Cut the watermelon pulp into large pieces and place it in a blender.
Ready watermelon juice is added to red currants.
Starch is mixed with a small amount of water and added to the jam after boiling.
Finely chop the watermelon slices, add them to the pan after adding the starch, and turn off the heat.

Pour the prepared currant-watermelon confiture into clean, sterilized jars.