2 simple recipes for making white currant jam for the winter
Fruit and berry jams, prepared in the form of a homogeneous mass without pits and peels, are an excellent delicacy, used to add to baked goods, cereals, cottage cheese, yoghurts, coloring and flavoring butter cream. Jams made with small bones and skins are good for bowel function and are rich in fiber. Consider recipes for jams made from aromatic white currant, which is a valuable vitamin berry.
The subtleties of cooking white currant jam for the winter
White currant is a type of red currant. It is rich in vitamins C and P and contains a lot of organic acids, trace elements and minerals. Pure amber-yellow seedless white currant jam, aromatic, has a harmonious berry taste. The pulp of the berries contains pectin, due to which the mass gels independently, regardless of heat treatment.
Note! White currants match in taste and consistency with kiwi, oranges and pineapples, while pears and apples suppress the berry flavor in the jam.
White currant jam can be prepared in different ways:
- by passing it through a screw juicer or a special machine to free it from seeds and peels;
- chopping whole berries in a blender;
- rubbing berries through a metal sieve.
In all cases, sugar is added, taken by volume in equal proportions with berry raw materials or slightly more. Depending on the planned shelf life, the jam is boiled or closed in jars without heat treatment.
How to choose the right raw material?
When buying berries in the market or in a store, first of all, pay attention to the stalks. Freshly picked berries are green, and stored ones are yellow-brown, withered. If you plan to make jelly without seeds, then choose large berries, they have more juice and pulp. High-quality raw materials are clean, without mud spots and small plant debris.
Container preparation
For currant jam, glass jars with a volume of 0.3-0.5 liters, with glass lids and a locking mechanism, are suitable. You can cover the jam with plastic or metal lids. For well-cooked jam that will be stored in the refrigerator, coffee cans with plastic lids are suitable.
The container inside is cleaned with baking soda and a brush, washed under running water, scalded with boiling water. If hot jam or jelly is poured without hot processing, jars and lids are sterilized by boiling for 7-10 minutes.
How to make currant jam at home
So, we figured out that there can be several options for harvesting currant jam for the winter. Consider traditional and modern ways.
Traditional recipe
According to the traditional recipe, the berries are ground through a sieve, sugar is added to the pulp without seeds and peel, and the mixture is boiled for 20-30 minutes.
Required products:
- white currant - 1 kilogram;
- boiled water - 1 glass;
- sugar - 1 kilogram.
Free the well-washed berries from twigs, lightly dry on a soft cloth, put in a saucepan, pour boiled water and put on fire. Heat for 7-10 minutes to facilitate the separation of the peel.
Rub the berries through a sieve. Cover the separated juice with pulp with sugar, bring to a boil and cook over low heat until tender. If you need a thicker jam, the cooking time is increased to 40 minutes. While hot, the billet is poured into cans, sealed, wrapped to save heat for 24 hours.
Option for a multicooker
In a multicooker, the cooking process is accelerated by the high temperature and violent boiling.
Note! The lid of the multicooker must be closed during the process of making jam, otherwise the dish may flow over the edges of the bowl.
Required products:
- white currant - 800 grams;
- water - 80 grams;
- sugar - 1 kilogram.
Load the washed and removed berries into a bowl, add water, close the lid and set the multicooker to the “multi-cook” mode with a temperature of 100 degrees for 20 minutes.
After the time has elapsed, allow the raw materials to cool and grind through a sieve. Pour the grated juice back into the bowl, cover with sugar, cover with a lid. Set the "jam" mode, time - 25 minutes.
Pour hot jam into jars, seal, keep warm for a day.
Jam without boiling
Pass the peeled and washed berries and fruits through a screw juicer or a machine that is used to make tomato puree.
Required products:
- white currant - 1 kilogram;
- kiwi - 3-4 pieces;
- orange - 1 piece;
- sugar - 1 kilogram.
Pour sugar into the finished juice, stir the mixture well with a blender, arrange in jars, seal, put in the refrigerator.
Storing treats
Jam that has undergone long-term heat treatment can be stored on the mezzanine or in the space under the windowsill for 1 year. Workpieces with minimal heat treatment or without cooking are stored in the refrigerator for 3-4 months. For longer storage, the jars are placed in the freezer.
