TOP 10 recipes for red currant jam for the winter at home
The abundance of berry harvest allows the housewives to be creative and cook not only the classic versions of red and black currant jam, but also come up with new ones. A variety of components, their quantity is taken, taking into account the combination of the taste characteristics of the products. It is experimenting with the addition of new ingredients that allows you to get new culinary masterpieces.
Features of cooking currant jam for the winter
The main feature of the jam is the state of the jelly. Readiness is checked by a dough: put a few drops of berry mass on a saucer, if it thickens when it cools - the jam is ready.
The amount of sugar is used taking into account the taste of the berries. The more acidic, the more sugar.
Preparation of the main ingredients
In the preparation process, you must:
- sort out the berries, take away spoiled, lethargic, crushed;
- remove stalks, leaves;
- wash, dry the fruits;
- red currants must be washed with twigs, then selected, otherwise some of the juice will be lost.
How to prepare a container?
Containers and lids for canning must be clean and sterilized. It is recommended to wash them with soda, sterilize in any convenient way: hold them over steam, in the oven, microwave or boil.
How to cook blackcurrant jam at home?
The preparation of various varieties of jam is based on classical technology. If desired, you can add different components, taking into account the taste characteristics of the products and the preferences of the family.
Classic recipe
This is a basic cooking option that can be used to make other types of jam. The amount of sugar is taken considering the sweetness of the berries.
It is necessary:
- berries - 1 kilogram;
- sugar - 500-550 grams.
Sequencing:
- Pour the berries into a container, crush a little, cover with sugar.
- When the juice is let out, rub through a sieve to remove the seeds, skin. They can be used for compote.
- Boil the resulting mass for a quarter of an hour, put in jars.
A quick pitted jam recipe
The amount of products specified in the classic recipe is used.For quick cooking, pass the prepared currants through a meat grinder, cover with sugar, cook for a quarter of an hour.
With wine and lemon juice
The spicy aroma and taste of the jam will satisfy even the most sophisticated gourmet.
It is necessary:
- currants - 1 kilogram;
- juice of one lemon;
- sugar - 550-600 grams;
- cinnamon - 15 grams;
- red wine - 250 ml;
- zest of one orange.
Sequencing:
- Pour the currants into a container with a thick bottom, cover with sugar, crush, pour in lemon juice, boil for 5-10 minutes. When it has cooled slightly, pass through a sieve or grind with a blender.
- Add grated zest, cinnamon, cook for a quarter of an hour, stirring occasionally.
- Pour in wine, cook for 5 minutes, pour into prepared containers.
With plums
For cooking you will need:
- plums - 1.5 kilograms;
- currants - 1.5 kilograms;
- sugar - 2 kilograms.
Cooking scheme:
- Separate the washed plum from the seeds.
- Combine plums with berries, mince or grind with a blender.
- Add sugar, stir, cook for about 40-45 minutes, stirring occasionally.
- Arrange the hot mass in jars.
With apples
Pieces of apples in a fragrant jam are a great dessert for a tea party.
It is necessary:
- apples - 650 grams;
- currants - 1 kilogram;
- sugar - 1 kilogram;
- juice of half a lemon.
Sequencing:
- Cover the currants with sugar, crush, boil for 5 minutes. Wipe the slightly cooled mass through a sieve.
- Core the apples, cut into cubes and pour over the juice.
- Boil the currant mass for a quarter of an hour, put the apples, cook for another 10 minutes.
- Divide the hot mass into the prepared container.
With gelatin
Currants contain pectin and tannins, which, when properly cooked, provide the thickness of the jam. If the hostess doubts that the jam will become thick, you can add gelatin.
Cooking peculiarity: the amount of components specified in the classic recipe will require 20 grams of gelatin. It must be filled with 50 milliliters of water. 2-3 minutes before the end of the heat treatment of the jam, heat the gelatin until it is completely dissolved, pour it into the currants, mix, boil for a minute, put the hot in jars.
In a multicooker
This wonderful helper helps to save time and effort for the hostess.
Using the classic set of ingredients, you must:
- Pass the berries through a meat grinder or use a blender.
- Pour the mass into the multicooker bowl, add sugar, stir.
- Set the "extinguishing" mode for half an hour. Open and stir if necessary.
- After the sound signal, spread the jam in the jars.
Recipes for red currant
Bright transparent jam will not leave indifferent not only children, but also adults. Based on the classic recipe, you can come up with new treats options.
The classic way of cooking
The amount of sugar used depends on the acidity of the berries and the taste of the family.
It is necessary:
- currants - 1 kilogram;
- sugar - 750-850 grams.
Cooking scheme:
- Put the berries in a saucepan, crush a little, cover with sugar, boil for 10 minutes.
- Wipe the cooled mass through a sieve. Cook until thick, about half an hour.
- Arrange in prepared containers.
With vanilla
In order for the jam to have a pleasant vanilla smell, it is necessary to add 2-3 grams of vanilla during the preparation process according to the classic recipe.
With cherries in a slow cooker
Cherries and currants are a wonderful vitamin tandem. You can grind all the berries with a blender and boil. But it is better to cook with cherry pieces.
It is necessary:
- currants - 1 kilogram;
- cherries - 350 grams;
- sugar - 1 kilogram.
Sequencing:
- Get a mass without seeds and skins from the berries, following the classic cooking technology.
- Separate the cherries from the stone, cut into halves.
- Pour the mixture into a bowl, add the cherries.Add 2-3 grams of cinnamon if desired.
- Set the "extinguishing" mode for half an hour.
- After the sound signal, spread the hot jam in the prepared containers.
How to store the finished product correctly?
Hermetically sealed jars can be stored in a cool, dark place for up to 2 years. In room conditions, the jam is stored for a year.
