Simple recipes for making raspberry and currant jam for the winter
Harvesting for the winter is one of the ways to preserve food until spring. Raspberry and currant jam, black or red, is a healthy and tasty product that is loved by all adults and children without exception. So how do you properly prepare this delicious dessert and keep it until winter?
Recommendations for making raspberry and currant jam
In order for the product to turn out really tasty, it must be properly prepared, observing all proportions of fruits and sugar. Usually housewives use a 1: 1 ratio (one kilogram of sugar per kilogram of fruit). But this proportion may differ depending on the acid and resistance to long-term storage (raspberry jam, if the proportion is incorrect, can ferment, and from red currants it will be sour, so more sugar is needed).
Here are a couple more secrets:
- If there is debris in the product, the berries must be washed and dried: for this, clean fruits are laid out on a towel and allowed to be absorbed by water.
- When cooking, choose a non-rusty, clean, preferably aluminum container.
- Sometimes you need to stir the mixture while cooking, and a wooden spoon is best for this.
- To keep the berries whole, it is better to stir the mixture, shaking the pan, but make sure that the syrup does not burn.
- During the cooking process, a foam forms on the surface, which must be constantly removed.
- Pour hot or cold prepared mixture into sterile jars. There are two popular sterilization methods: over steam and in the oven.
- The lids should also be boiled.
- When filling the cans, make sure that there is no water left in them, otherwise the product will become moldy.
- Berries must be taken fresh, all the same size, without rotting and black spots.
How to choose raspberries
Raspberries for jam are selected according to the following indicators:
- Collected in dry weather.
- Raspberries should be of medium ripeness, not immature or overripe. An unripe jam will not make a fragrant jam, but if it is overripe, then the fruits will boil, and you will get a jam.
- When purchased on the market, they are washed under running cold water before cooking.
- If raspberry beetle larvae are found in raspberries, a salt solution will help get rid of them. For cooking, you need a liter of water and a tablespoon of salt. The mixture is stirred until dissolved and the fruits are immersed in it so that the solution covers them by one centimeter. The berries are kept in solution for about 15 minutes, after which the larvae that have emerged to the surface are removed with a spoon.Then washed under a slow stream of cold water.
- Rotten, wrinkled or dried fruits are removed before cooking. Compote or mousse is further prepared from them.
How best to choose currants
If you decide to cook black currant jam, then the following tips will help you choose it:
- Black currants should be black, green or red will not work, since unripe berries will not make a fragrant jam. Overripe fruits are also unsuitable for the preparation of a quality product, therefore, when picking, berries of medium ripeness must be selected.
- After harvesting, the fruits are sorted out, removing the stalks, debris, rotten or overripe.
- Berries bought on the market are washed under running cold running water.
- Sort out carefully, trying not to violate the integrity of the shell.
- For cooking red currant jam, fruits of medium ripeness are also selected and used immediately - otherwise the berries will overripe and the jam will not work. Sort by hand or with gauze - in this case, the skin, bones and all the debris will be removed, and jam will come out during cooking.
Jam recipes
So, we selected high-quality berries, prepared them, and start cooking. To make the jam really tasty and healthy, you need to choose the right recipe. Consider several options for preparing a fruit and berry product for the winter using different devices.
A simple recipe for the winter
To make raspberry and currant jam for the winter, you need the following ingredients:
- 1 kilogram of raspberries;
- 1 kilogram of currants;
- 2.4 kilograms of sugar.
Before boiling, the berries are prepared. Pour raspberries and currants together into a cooking container. Cover with granulated sugar on top and leave the container until sugar dissolves and syrup is formed. Then the container with the future jam is placed on medium heat until boiling. Cook for about 5 minutes and reduce heat.
Cook over low heat for another 20-25 minutes, stirring gently so that the mixture does not burn to the bottom of the container.
During the cooking process, the resulting foam is removed. After the container is removed from heat and allowed to stand for 5-10 minutes. During this time, jars and lids are sterilized.
The prepared mixture is poured into sterile jars, sealed with lids and allowed to cool in the room. Store cooked jam in a cool, dark place in winter. Usually this is an underground or cellar.
Raspberry-currant jam "Pyatiminutka"
"Five minutes" is prepared for such a short time to preserve all the useful vitamins and minerals in it. For cooking you will need:
- 1.6 kilograms of black currant;
- 0.4 kilograms of raspberries;
- 2.9 kilograms of sugar;
- 300 grams of water.
Preparation: the fruits are prepared, poured into a cooking container and half of the total sugar is added there. Add water and put on fire, bring to a boil and cook for 6 minutes. Remove from heat, add the remaining amount of sugar and stir until completely dissolved. Poured into sterile jars and sealed.
Raspberry and currant jam in a slow cooker
To cook in a multicooker, you need berries, sugar and a multi-glass. Take for one serving:
- 9 glasses of currants;
- 3 cups raspberries
- 14 glasses of sugar;
- 1.5 glasses of drinking water.
Preparation:
- Cover the peeled and prepared raspberries with half the sugar and leave on the table to form a syrup.
- Turn on the multicooker, transfer the raspberries to the bowl and set the baking mode. Close and cook for 5 minutes, the jam should boil. After 5 minutes, pour out the rest of the sugar and continue cooking for another 5 minutes.
- At this time, prepare the currants and add to the raspberries. Set the extinguishing program for 60 minutes. Pour the finished product into sterile jars and close the lids.
Currant and raspberry jam without cooking
To make currant and raspberry jam without cooking, you will need:
- 1 kilogram of raspberries;
- 2 kilograms of black currant;
- 4 kilograms of sugar.
Sort the berries, rinse and dry. Then mince or grind in a blender. Cover with sugar and mix thoroughly. Wait for the sugar to dissolve. Pour the finished product into sterile jars and close the lids.
Store in a cool place away from sunlight.
Assorted jam of currants, raspberries and gooseberries
This jam is prepared as follows:
- Take berries of raspberries, currants, gooseberries, the proportions may be different. Sorted out and washed if necessary. Then all the berries are mixed, rubbed through a sieve or twisted through a meat grinder. If bones get in the way, you can strain through several layers of gauze. The resulting mixture is weighed. The amount of sugar is determined in the proportion of kilograms per kilogram of berries.
- Sugar is added to the berries and put on low heat. Bring to a boil and cook for 5-10 minutes.
- You can cook this recipe without boiling: then half a kilogram of berries are added to a kilogram of sugar.
- Cooked jam is poured into sterile jars and rolled up with lids.
Storage features
Depending on the method of preparation, jam is stored in different ways: boiled - in a cellar or underground. Without cooking - also in the cellar or refrigerator. The air temperature should not rise above 5 degrees. From time to time, you need to inspect the banks for fungus. If there is, such a jam is spoiled and unfit for food. You can store yummy food all winter.
