Redcurrant and raspberry jam. Blackcurrant and raspberry jam

thick jam from raspberries and black currants will surprise you with an incredibly beautiful wine shade and exquisite aroma.

You can declare your commitment to fashion by building a snow-white biscuit cake stuffed with dark raspberry-currant jam. This preparation will become a popular sweet and sour "seasoning": it is put in pies, puddings, casseroles. A real masterpiece is a fermented milk smoothie mixed with two spoons of berry jam.

Try also making, for example, raspberries in their own juice or an excellent liqueur with this red berry.

Recipe Ingredients:

raspberries - 300 gr.
black currant - 300 gr
sugar - 350 gr
water - 70 ml.
citric acid - ½ teaspoon

From the indicated number of products, one half-liter jar and one small bowl for evening tea will be obtained.

Making raspberry and blackcurrant jam

The combination of raspberry and currant is berry tale: soothing sweet aroma will remain in the winter. For jam, dark sweet raspberries and black glossy currants are chosen.

The berries are washed by changing cool water several times.

In blackcurrant, all pedicels and ponytails are cut off. If necessary, the berries are washed again. Currants and raspberries are poured into a saucepan adapted for making jam. Usually use thick-walled pans made of high-quality metal and non-stick coating.

Add citric acid. This powder will equalize the claims of raspberries and currants for superiority.

Berry flavors will intertwine and be enriched with sweet sourness. They put sugar.

Beating raspberries and currants with sugar allows you to get an excellent quality berry puree.

If you grind berries without sugar and citric acid, the color of the workpiece will be slightly different. The berry mixture is crushed with a blender. The choice of speed depends on your personal preferences: "turbo" mode will result in a soft creamy texture, medium speed will produce "grainy jam" with small pieces berries.

Add 70 ml to crushed berries, cold water and boil for 20 minutes, the fire is minimal. Jam, from time to time, stir with a wooden spoon. You can not remove the foam, by the end of the boil it will disappear by itself.

Traditional jam recipes are no doubt delicious and useful in winter when there are much fewer vitamins on the table than during the harvest of berries and fruits. But even they can get bored, so for lovers of something new, we suggest trying to make assorted jam from different berries, namely, from raspberries and currants.

Assorted blackcurrant and raspberry jam recipe

The berries are different, which means that the preparation will be slightly different from the usual one, it may take a lot more patience and time, but the result is definitely worth it.

To prepare assorted currant and raspberry jam, you will need 500 g of currants, 2.5 kg of granulated sugar and about 2 kg of raspberries. Of course, everything should definitely not be up to a gram, but it is recommended to adhere to such proportions that there are as many berries together as sugar.

Raspberries need to be sorted out, discarding the leaves, small rubbish and possibly a spider or other insect that is lost somewhere. When the berries are ready, you need to cover them with sugar. To do this, take a little more than 1 kg of sugar and leave the raspberries with it for 8 hours to form a sufficient amount of juice. Now we sort and wash the currants, ridding the berries of ponytails and leaves, and then leave to dry on a towel.

After the time has elapsed, raspberries in sugar juice send to the fire. After boiling, cook for 5 minutes. Then you need to let the raspberries cool down a bit, and then send them back to the fire for 5 minutes. For the third time, when the raspberries heat up, add currants to it, they should boil together, after which we boil the berries for 10 minutes.

Advice! You can determine exactly when the jam is ready by dropping syrup on a saucer. If the syrup does not spread, but immediately seizes, freezes, then the jam is ready.

We order jam in washed with baking soda and sterilized jars and store in a cold place - a cellar or refrigerator.

Assorted currant and raspberry jelly

From the same ingredients, you can get excellent jelly, since currants contain a lot of pectin and gelling agents that allow you to prepare a delicacy without adding gelatin. To prepare it, you will need berry juice: 4 cups of currant juice (3 red and 1 black can be used), 1 cup of raspberry juice and 1.2 kg of granulated sugar.

Note! 1 glass of juice can be obtained from about 2 glasses of berries, that is, the currants and raspberries themselves will need twice as much.

We sort and wash all the berries. Juice can be squeezed out in a juicer, but in its absence, currants can be crushed with a blender or a masher for mashed potatoes, getting a mashed gruel. Squeeze the juice out of the mass through gauze. We repeat the steps with the remaining raspberries, after which we mix all three juices in a saucepan with sugar.

Juices with granulated sugar are sent to the stove and heated, stirring constantly with a wooden spoon to melt the sugar. When the mass is homogeneous, without traces of granulated sugar, then still hot liquid jelly can be poured into jars that have been sterilized in advance. After hardening it is perfect. natural jelly. It can be consumed in this form, or you can fill them with pancakes or add to various desserts.

Royal currant and raspberry jam with orange

The last recipe is truly royal jam from raspberries and currants, since it not only includes a maximum beneficial vitamins and substances that are so needed in winter, but also gives a breathtaking taste and aroma. Consider the basic recipe for royal jam, which includes 6 cups of blackcurrant, 2 cups of raspberries and red currants and 2 large oranges. For all this vitamin variety, you will need about 12-13 glasses of sugar.

We sort the berries, wash them, let them drain and dry a little so that there is a minimum of water. Then they need to be passed through a meat grinder. With oranges, we act a little differently - wash them and pour boiling water over them, then cut them into 4-8 parts, and also send them to the meat grinder.

Important! Stones must be removed from oranges, if any, otherwise the jam will be bitter!

Add sugar to the scrolled berry-fruit mass and mix the gruel until smooth. In fact, the jam is ready, but in this form it needs to be stored only in the refrigerator and you can’t prepare a lot of it. If you want to leave the delicacy until winter, then you need to bring the mass to a boil, and then pour it into sterilized containers, closing them with boiled lids. So you can store royal jam already in the cellar or in the pantry.

This was a basic recipe, but it can be modified according to the wishes and whims of your household. Gooseberries, strawberries and other berries can be added to the ingredients. The number of certain berries and their proportions can be changed, but the main thing is that 2 oranges are present in the recipe, and there are the same number of berries as in basic recipe. Well, if you like traditional recipes, then assorted currant and raspberry jam is always in trend - this is a “classic of the genre”.

Raspberry and currant jam

2 kg raspberries, 1.2 kg sugar, 2 cups red or black currants.

Sprinkle raspberries with sugar. Pour currants with boiling water and squeeze out the juice. Pour raspberries with sugar with this juice, bring to a boil, stirring occasionally. After boiling, cook the jam over low heat for another 20-25 minutes. Arrange the hot mass in jars and pasteurize for 15–20 minutes. Close jars with ready-made jam with lids.

From the book Jam, Jam, Jam author Melnikov Ilya

Raspberry jam Pour raspberry berries with sugar syrup, prepared from the calculation of 1 kg of sugar and 430 g of water per 1 kg of berries. Bring to a boil and cook for 15 - 17 minutes. Raspberry jam is not stirred during cooking so as not to crush the berries. 2 minutes before the end of cooking, add 1 teaspoon of lemon

From the book Preserving Berries author Melnikov Ilya

Raspberry jam Prepared raspberries pour sugar syrup, prepared at the rate of 1.4 kg of sugar and 750 g of water per 1 kg of berries. Bring to a boil, cook for 15 minutes. Boil raspberry jam without stirring, so as not to crush the berries. 2 minutes before the end of cooking, add 1 teaspoon

From book home canning. Salting. Smoking. The complete encyclopedia author Babkova Olga Viktorovna

Raspberry jam (1st option) Ingredients: 1 kg of raspberries, 1 kg of sugar, 430 ml of water. Boil sugar syrup and dip the prepared berries into it. Boil the jam until tender, without removing it from the fire. Pour in a boiling form into sterilized, well-heated jars. Roll them up

From the book Berries and Fruits. Rustic preparations author Zvonareva Agafya Tikhonovna

Raspberry jam (2nd option) Ingredients: 1 kg of raspberries, 1 kg of sugar, 150 ml of water, 1 g of citric acid. Put the raspberries in a basin, pour in water and cook for 5–7 minutes from the moment of boiling. mass to a boil. Boil the jam until tender for 15 minutes,

From the book Drinks and Desserts author Recipe collection

Raspberry jam (3rd option) Ingredients: 1 kg of raspberries, 1 kg of sugar. Place the prepared berries in a bowl, sprinkle with sugar (0.5 kg), and let stand for 4-6 hours. Drain the resulting juice, add the remaining sugar (0.5 kg) and cook for 5 minutes from the moment of boiling. Immerse in

From the book Canning. Jams, marmalade, jam and more author Kashin Sergey Pavlovich

Raspberry jam with strawberries Ingredients: 1 kg of raspberries, 1 kg of strawberries, 2 kg of sugar. Place the prepared raspberries in a bowl. Pass the strawberries through a meat grinder and add to the raspberries at the same time as sugar. Keep the well-mixed mass for 10 hours. Bring up

From the book Jams, jams, jelly, marmalade, marshmallows, marmalades, compotes, confiture author Kashin Sergey Pavlovich

Raspberry jam 1 kg of raspberries, 100 g of sugar. Pour the berries with sugar, bring to a boil over low heat, stirring occasionally. Cook until cooked through for about 20 minutes and pack hot. Pasteurize at

From the book Cookbook-calendar of Orthodox fasts. Calendar, history, recipes, menu author Zhalpanova Liniza Zhuvanovna

Raspberry jam with juices 1 kg of raspberries, 600 g of sugar, half a glass of red or black currant juice. Pour the berries with sugar, add red or black currant juice and cook until

From the book Encyclopedia of Home Economics author Polivalina Lyubov Alexandrovna

Raspberry jam with gooseberries 500 g raspberries, 500 g gooseberries, 800 g sugar. Mash the gooseberries with a pestle and cook over low heat until the mass begins to thicken. To reduce the number of grains, squeeze the juice from half of the raspberries. When the gooseberry thickens,

From the book Pancakes and pancake cakes. It's simple, it's delicious... author Zvonareva Agafya Tikhonovna

Sparse raspberry jam For the preparation of jam, well-ripened, freshly picked berries are used. Rinse them thoroughly in running water and drain well, but if clean, you can not wash. Sprinkle with sugar (1 kg per 3 kg of raspberries). Leave it like this for a few hours

From the author's book

Raspberry jam with strawberries Ingredients 1 kg of raspberries, 1 kg of strawberries, 2 kg of sugar. Method of preparation Place the prepared raspberries in a bowl. Pass the strawberries through a meat grinder and add to the raspberries at the same time with sugar. Keep the well-mixed mass for

From the author's book

Raspberry jam First method Ingredients 1 kg of raspberries, 1 kg of sugar, 430 ml of water. Method of preparation Boil the sugar syrup and dip the prepared berries into it. Boil the jam until tender, without removing from heat. Pour in boiling form into sterilized heated jars.

From the author's book

Raspberry jam Ingredients 1 kg raspberries, 1 kg sugar, 200 g apples, 600 ml water. enamelware, pour 200 ml of heated water and blanch for 3 minutes. Wipe hot berries through a sieve. Remove from apples

From the author's book

Raspberry jam For 1 kg of berries - 1 kg of sugar, 450 g of water. Prepare raspberries. Prepare the syrup, dip the raspberries into the syrup, boil until tender, which is characterized by a number of signs: active foaming stops, the foam does not diverge around the edges, gathering in the center of the pelvis,

From the author's book

Raspberry jam Ingredients: pancakes, raspberries - 1 kg, sugar - 600 g, water - 1 glass. Sort the raspberries, boil, stirring, in water and half a glass of sugar for 5-10 minutes, then add the rest of the sugar and cook until tender. Bake buckwheat pancakes(Recipe see in section “Pancakes

Conservation We are pleased to present you a step-by-step recipe for preparing Mango Jam. It's really worth a try. Mango 1 pc. Lime juice 1 tbsp Sugar 1/4 cup Chop up the mango homogeneous mass. In not large saucepan add mango puree, sugar and juice. Continue stirring for at least 15-20 minutes until the consistency is like jam. Then remove from fire. Let cool completely. Store in an airtight container in the refrigerator for 1-2 days.

15min 25min Preservation We are pleased to present you a step-by-step recipe for cooking " lemon jam". It's really worth a try. Lemon 1000 g. Sugar 3000 g. Water 2000 ml. Rinse the lemon thoroughly and cut into thin slices. Remove the stones, otherwise the jam will be bitter. Lemon slices put in an enamel bowl, pour water and leave for a day. After a day, boil the lemons under the lid until the peel begins to be crushed with your fingers. Then add sugar to them and boil for another 20 minutes. After that, pour the jam into a clean, dry jar and put the jar in hot water until completely cooled. Enjoy your meal!

15min 30min 259 Conservation Blackcurrant jam is a wonderful option for preserving berries for a long time. First the jam is made liquid consistency and then becomes like jam. Blackcurrant jam has irreplaceable useful properties and it's quite easy to prepare. Black currant 500 g Sugar 500 g We sort and wash the berries. Sprinkle the berries with sugar and mix. If desired, lightly knead the currants so that the sugar dissolves faster. Put the berries in a blender bowl and grind until smooth. Leave the jam to infuse for 15-20 minutes. Then we lay out the jam in sterilized jars or enjoy immediately.

15min 45min Preservation Detailed step by step description how to cook the dish "Pear-coffee jam". Try it for sure, you won't regret it. Pear 900 Gelfix 1 sachet Water 50 ml. Sugar 300 g. Coffee 3 tbsp. Pears wash and cut, remove the core and cut into slices. Gelfix mixed with 3 tbsp. l. sugar, pour slices of pears in an enamel container. In this form, it is infused for 15 minutes. At this time, we brew coffee, but without sugar from the amount indicated above. We put the pan on the stove on a small fire and close the lid, bring to a boil. Let's cool down. Then pour sugar there and mix gently, pour in filtered coffee, bring back to a boil and cook for 7 minutes without a lid. Remove from heat, put in dry sterilized jars.

15min 45min Preservation A detailed step-by-step description of how to cook the dish "Tomato-Peach Jam". Try it for sure, you won't regret it. Tomato 1000 Lemon 1 pc. Cinnamon 1/2 tbsp Peach 500 g Brown sugar 330 g Bring a large pot of water to a boil. Make X-shaped cuts on the tomatoes and peaches and drop them into the boiling water. After 30-40 seconds, remove from the water, remove the skin. Chop the tomatoes and peaches, put them in a small saucepan, mix with lemon juice and bring to a boil over medium heat. Boil for 20-30 minutes, stirring occasionally. Don't forget to skim off the foam. After 25-30 minutes, add sugar and cinnamon. Bring to a boil again and then leave to simmer over medium heat for another 20-30 minutes until thickened. If you want the jam to be thicker, add 2 tablespoons of pectin mixed with sugar. Once the jam is ready, pour it into sterilized jars. Close the lid and store in a dry, dark place.

15min 45min Preservation A detailed step-by-step description of how to cook a dish " peach jam with ginger". Try it, you won't regret it. Peach 6 pcs. Ginger 2 tbsp Salt 1/4 tsp Sugar 1 stack. Lemon juice 1 tbsp. Plunge the peaches into boiling water for a minute, then rinse under cold water and peel off the skin. Take out the bones and cut into slices. Place them in a blender or food processor and blend. In a medium saucepan, combine chopped peaches, sugar, ginger, lemon, and salt. Place over medium heat and cook, stirring occasionally, until thickened, about 30 minutes. Remove from heat, pour into a jar and set aside. Store in the refrigerator for up to a month.

15min 45min Preservation A detailed step-by-step description of how to cook the Banana Jam dish. Try it for sure, you won't regret it. Banana 500 g Vanilla sugar 1 tbsp Star anise 1 pc. Sugar 180 g Citric acid 1 tsp Mash bananas with a fork. You can not be too zealous - it's okay if lumps remain. Add granulated sugar, vanilla, star anise, citric acid. We put the mixture on fire. When the future jam boils, turn it off.

15min 45min Preservation A detailed step-by-step description of how to cook a dish " cherry jam with amaretto". Try it, you won't regret it. Cherry 1500 g. Amaretto liqueur 100 ml. Sugar 525 g. Place the cherries and sugar in a heavy-bottomed saucepan, bring to a boil over medium heat and cook, skimming from time to time, until thick syrup, 35-40 minutes. Pour in the amaretto, stir well, bring to a boil and remove from heat. Pour into sterilized hot jars, close with sterilized lids. On the floor or on a shelf, spread a double-folded kitchen towel, put the jars turned upside down. Wrap supplies in an old blanket or pair kitchen towels and leave it until cool. After cooling, turn to normal position. Store in pantry for up to 6 months. After opening, store in the refrigerator.

15min 45min Preservation A detailed step-by-step description of how to cook the dish "Raspberry and Blackberry Jam". Try it for sure, you won't regret it. Lemon 1 pc. Blackberry 500 g Vanilla sugar 12 g. Sugar 880 g. Raspberries 500 g. Prepare jam jars. For example, you can pour a layer of water about 1 cm on the bottom of the jars and put it in the microwave at a power of 700-800 W for 3-5 minutes. The water will boil and the jars will be steam sterilized. Squeeze the juice from the lemon and save the seeds. Fold them into a small piece of muslin and tie with a strong thread. Mix sugar, blackberries, raspberries, vanilla, lemon juice and lemon seeds in a large saucepan. Cook over medium heat, stirring occasionally, for 10 minutes, until the sugar has dissolved and the berries release their juices. Pass half of the mixture through a fine sieve into a bowl to remove excess pits. Return to saucepan. Bring to a boil and cook, stirring, for 15 minutes.

60min 45min Preservation Incredibly crispy, tart and juicy cucumbers pickled with red currants are obtained. In addition to being a wonderful vegetable snack, such rolled up jars with summer gifts simply amaze with their visual beauty, because they contain all the colors of summer! Each berry remains intact during this treatment and does not burst, and the cucumbers absorb the light sourness of red currant and become even tastier. cucumbers 600 g. red currant 150 g. salt to taste spices to taste garlic to taste peppercorns to taste Soak cucumbers for 6-8 hours to make them firm. Prepare banks. At the bottom of the jar put spices: horseradish leaves, currants, cherries, dill. No need for parsley! It will give an unwanted aftertaste. Fill the jars with cucumbers, pour red currant berries without twigs between the cucumbers, put 2-3 cloves of garlic on top, 4-5 black peppercorns. Pour in hot brine. Prepare the brine as follows: for 1 liter of water: 2 tbsp. tablespoons of salt (without top) - bring everything to a boil. Cover the jars with lids and sterilize: 0.5 l - 5 min, 1 l. - 8 min, 3l. - 12 - 15 minutes. Then roll up the lids. In this recipe, currant plays the role of essence. After 2 - 3 months, the currant will discolor. Instead of red currants, you can take 10 - 12 grams of citric acid per 1 liter of brine. Berries have an excellent taste, not only in their natural form, but also in canned. By preparing cucumbers according to this recipe, you will get an environmentally friendly and useful product devoid of various chemical preservatives. Currants, a pomegranate variety, are used here, it is more saturated in color and the amount of ascorbic acid. The color is reminiscent of a pomegranate.

Calories: Not specified
Time for preparing: Not specified

Jams are very popular today. They differ from jam in their ease of preparation. The jam has a jelly-like consistency. Berries for jam are usually crushed or boiled during the cooking process. I propose to prepare blackcurrant jam with raspberries for the winter.

What is needed for cooking:
- fresh raspberries 650 gr.;
- blackcurrant 350 gr.;
- sugar 950 gr.;
- vanillin 1 gr.
To spin jam for the winter:
- 0.5 l cans;
- closing key;
- metal caps for spinning;
- blanket.

Recipe with photo step by step:

We clean the blackcurrant from ponytails and leaves. Rinse under running water. Pour boiling water for 5-8 minutes and drain the water. Pour currants with boiling water so that the skin of the berry becomes soft and can be easily crushed.

Raspberries also need to be washed carefully so that the berry does not fall apart. We combine blackcurrant and raspberry in one small saucepan.

About 700 ml will be obtained from this amount of berries. raspberry jam with blackcurrant. If you want more jam, then the amount of ingredients indicated in the recipe needs to be increased.
There are two ways to grind berries. The first way is to pass through an electric meat grinder with a fine nozzle. The second way is to grind with a blender. In our case, it is convenient to use a blender.

If you decide to make a lot of jam, then it is better to use a meat grinder. Sprinkle the ground berries with sugar.

Mix sugar well with a spoon. Add vanillin for flavor and mix again. Leave the berry with sugar for half an hour. Re-mix the fallen sugar at the bottom. The more often you stir the sugar, the faster it will dissolve. After a couple of hours, the jam can be put on the most minimal fire, stirring constantly. As the jam boils, cook it for 10-13 minutes and turn it off. This procedure must be done two more times, after the jam has completely cooled. We twist the jam into jars of 0.5 liters. Rinse each jar with baking soda and rinse several times with cold water. A very simple and convenient way to sterilize jars in the microwave. Pour into a jar of water - about two fingers wide. We put a jar of water in the microwave oven and turn it on for 4-5 minutes at full power.

Carefully remove the hot jar and drain the water. It is advisable to hold metal lids in boiling water for several minutes, and then only use them in a twist. Hot raspberry jam With blackcurrant pour into sterilized jars and roll up with a seaming key.

It is advisable to wrap jars of jam in a blanket until they cool completely. Remove the cooled cans in a cool cellar.
Jam is obtained with a pleasant aroma and an unusual raspberry flavor due to the blackcurrant added to it.

It can be served with tea, or make mini sandwiches with bread. It is unusual and at the same time very tasty! Be sure to cook blackcurrant jam with raspberries according to this recipe!
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