TOP 3 recipes for making red currant jam for the winter without cooking
Jam is also enjoyed by adult children. This dessert is available to every family, and when it is prepared with the preservation of all vitamins, it also turns into a healthy treat. One of these desserts is red currant jam, cooked without boiling. It turns out to be sweet, but at the same time gives out a pleasant sourness. This jam has the consistency of jam with a transparent texture and a bright, rich color.
Features of making cold red currant jam for the winter
Harvesting cold jam for the winter is not difficult, thanks to which it is popular with busy housewives. The cooking technology is such that the jam at the exit turns out to be raw, it does not need to be cooked on the stove. In fact, cold jam is a berry mashed with sugar, retaining all the benefits of vitamins.
During storage, the jam becomes thick, like jam, due to the content of pectin - a natural "gelatin".
Ingredients for the recipe
To make the jam, you need only two ingredients: sugar and berries - red currants.
The proportions are followed according to a specific recipe.
Specificity of product selection
Berries for raw jam should be selected ripe and overripe, so the taste of the final product will become more pronounced and bright. Before harvesting, currants must be sorted out from twigs, stalks and bad berries. Then it should be rinsed under cold water and laid out on a towel to dry so that the glass will have excess water.
How to prepare a container?
A container for storing cold jam is best suited to small jars, about 250-500 milliliters in volume. These cans are especially convenient for keeping in the refrigerator.
Preparing the container, before putting jam into it, consists in washing, sterilizing and drying:
- It is better not to use a chemical detergent, but opt for laundry soap, or a mixture of soda and mustard powder. You also need to use a new dish sponge.
- There are several ways to sterilize jars. For example, in a microwave oven: to do this, pour water into the jars 1-1.5 centimeters from the bottom and warm up for 4-5 minutes at a power of 700-800 watts. The lids are boiled on the stove in a saucepan for 5-7 minutes. When sterilized in boiling water, jars and lids are placed in a saucepan with hot water and boiled for 6-7 minutes. Then they are carefully taken out and placed upside down to dry.
- Dry the containers for jam on a clean towel until the moisture evaporates completely.
How to make red currant jam without cooking?
The technology for making cold jam is very simple, but, nevertheless, the recipes differ for different housewives. Let's consider a few of them:
- "Fast Jam". Pass the prepared berry (1 kilogram) through a meat grinder or grind with a blender, and then mix it with sugar (1.5 kilograms). Stir until the latter is completely dissolved. The jam is ready!
- "Raw jam". Rub the berries (1 kilogram) through a sieve, add sugar (2 kilograms). To dissolve the sugar, put the container with sweet puree on the fire and heat to 50-60 ° C, stirring constantly. Arrange the jam in jars. After cooling, it will look like jam.
- "Cold jam". Rub the currants (1 kilogram) through a sieve. Add granulated sugar (1.2 kg) and mix thoroughly. The sugar will dissolve within two hours, during which time the jars can be prepared. During this time, mix the berry mass periodically. If foam forms, it must be removed at the end of the process. Put the puree in jars and pour 1 tablespoon of granulated sugar on top.
How to store workpieces correctly?
Cooked cold jam should be stored in a cool, dark place. The best storage is the refrigerator, but you can also make jars in a deep, cold cellar.
