5 recipes for making currant jam without cooking for the winter

One of the sources of vitamins in winter is jams from various currants without cooking. This cooking method allows you to keep the maximum amount of nutrients in it. Each housewife has her own proven recipe for "live" preparation, so you should familiarize yourself with the intricacies of making jam and the conditions for its further storage.

Features of making cold currant jam for the winter

For the preparation of blanks for the winter, you need to use high-quality raw materials, which guarantees the maximum benefit of the product. In addition, it is important to choose the right dishes during cooking and storage in order to preserve the treat without losing its beneficial properties.

The specifics of the choice of berries

To make the jam tasty and aromatic, you need to carefully select the berries. They must be ripe, evenly colored and free from signs of damage. All green and rotten specimens should be discarded immediately.

The berries must be sorted out, peeled from the remnants of the stalk. Then carefully wash the selected raw materials 2 times, while replacing the water. After that, put the berries in a colander, wait for the water to drain, or put on a towel.

Container preparation

To prepare raw jam, you need to use enameled dishes to eliminate the possibility of oxidation. Store the treats in glass jars with a volume of 0.5-1 liters. Before cooking, all containers must be thoroughly washed with detergent, rinsed several times and dried well. To ensure the safety of the jam, the jars should be steamed in a water bath for 10 minutes before laying it, and then cooled.

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This stage of preparation must be approached responsibly, since poorly washed and dried cans can cause damage to the jam.

How to make currant jam without cooking?

There are several basic recipes for "live jam". Each of them has its own characteristics of preparation. It is important to adhere to all these recommendations so that the currant harvesting for the winter retains all its useful properties.

Classic recipe

Ingredients (for 2 l):

• black currant - 1 part;
• granulated sugar - 1.5 parts.

Procedure:

1. Cover the washed and dried black currant with sugar for 1-2 hours, so that the berry starts to juice.
2. Cover the basin with gauze so that insects do not get into it.
3. After the time has elapsed, carefully mash the currants with a wooden spoon or crush.
4. Stir the berry mass and leave for 2-3 hours until the sugar is completely dissolved, cover the container with gauze beforehand.
5. Arrange the dessert on prepared jars, close tightly with nylon lids.

Quick recipe

Ingredients:

• fresh currant berries - 1 l;
• granulated sugar - 1.6 kg.

Cooking algorithm:

1. Sprinkle the selected berries with sugar, mix.
2. Twist the sweet mixture through a meat grinder, which will speed up the process of dissolving the sugar crystals.
3. Divide the resulting mass into glass jars, cover with lids and refrigerate.
4. After 2 days, when the mixture thickens, pour 2 tbsp. Of sugar into each jar on top of the jam. l. granulated sugar.
5. Roll up the cans with lids and take the blank into the cellar.

A layer of sugar, poured over the jam, eliminates the possibility of mold.

With vodka

Ingredients for 2 liters of ready-made jam:

• black currant - 1 part;
• water - ¼ part;
• granulated sugar - 1 ¼ part;
• vodka - 1-2 tbsp. l.

Cooking procedure:

1. Make parchment mugs slightly larger than the neck of a glass jar.
2. Soak them with vodka first.
3. Pour the prepared berries with 1/3 of the sugar and leave for 2 hours to let them juice.
4. Drain the resulting syrup into an enamel container, add the entire volume of water, heat.
5. Add the remaining sugar, stir, wait until it is completely dissolved, boil for 5 minutes.
6. Pour the hot syrup over the berries and set aside to cool.
7. Drain the liquid, bring to a boil, re-pour the currants.
8. After 2-3 hours, spread the jam in sterilized jars.
9. Lay the soaked parchment on top, and fold its edges up.
10. Pour in an additional 1 tsp. vodka.
11. Roll up the jars with lids and take them out to a cool place.

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Hot syrup and vodka guarantee the preservation of the beneficial properties of whole currant berries throughout the winter.

Raw white currant jam

Ingredients:

• white currant -1 part;
• granulated sugar - 2 parts.

Cooking procedure:

1. Twist the washed and dried berries in a meat grinder.
2. Pour sugar into the berry mass, stirring constantly.
3. Cover the container with gauze and wait 2-3 hours.
4. Spread the jam in prepared jars, cover with lids.
5. Put them in the refrigerator.

"Live" red currant jam

Ingredients:

• red currant - 1 part;
• granulated sugar - 1.5 parts.

Cooking algorithm:

1. Grind the berries thoroughly in a blender.
2. Rub them through a sieve to remove seeds.
3. Add sugar, stir, leave for 2-3 hours.
4. After the time has elapsed, stir again, and then spread over the prepared jars.
5. Close with nylon caps, refrigerate.

Terms and conditions of storage

"Live" jam retains its useful properties for 12 months from the date of preparation. Store it in a cool cellar or refrigerator. Otherwise, the fermentation process will be activated inside the jars, and mold will appear. It is not recommended to store raw jam for more than 1 year.