Don't know where to put red currants? Prepare a very delicate translucent marmalade! It can be closed in jars or arranged in pieces - as you like!
I must say right away that red currant is a wonderful berry! And by their own useful qualities, and taste. But there was a time when I considered this berry even ... useless! The thing is that I don’t twist sweet compotes for the winter - no one likes us. And not only from currants, but from any other berry too. Personally, I don’t like sugary drinks at all, be it coffee, tea, soda or compote. Once they were spinning, but they realized that these banks are dead weight and only occupy the right place.
And before I talk about redcurrant marmalade, I will share my rather old discovery. My skepticism about this berry continued until I tried to cook. We can say that he turned my culinary mind upside down)) It is not at all necessary that the same thing will happen to you, because everyone has a different taste. But I can't help but recommend baking it! And also as an option -.
Well, now let's talk about how to make redcurrant marmalade at home, the recipe with a photo of which I suggest you study today. Marmalade is best cooked from sour berries and fruits for two reasons:
1. They are rich in pectin, so the mass itself already has some gelling properties.
2. Almost all recipes for blanks use a lot of sugar, and if the fruits are also sweet, it can turn out cloying. However, this is more a problem for those people who do not like very sweet food, to which I belong.
I made my redcurrant marmalade with agar. However, you can do without it. At the same time, the mass will need to be boiled much more strongly - until the drop poured on the saucer hardens and keeps its shape well without spreading. Accordingly, it will take more time. You can go this route if you wish. Or use gelatin. However, it requires three times more than agar-agar. In addition, it is better to pre-diluted in a small amount water. And then at the initial stage add it a little less. Or you can cook, where there are only two components - berries and sugar.
But... less words, more deeds! Let's go cook a wonderful homemade marmalade from red currants at home. Recipe with photos in front of you! 😉
Ingredients:
- red currant - 1000 g
- sugar - 500 g + to taste for sprinkling
- water - 100 ml
- agar-agar - 2 tsp
I went through the currants - carefully, so as not to deform the berries, removed them from the branches, washed them with cool running water.
Maybe I'm a slow person. It takes me about half an hour for this procedure in the case of a kilogram of red currant. You might be able to do it much faster. 
The berry washed in a colander without excess water was carefully poured into a cauldron (you can use a saucepan or a basin for cooking jam - as it is more convenient). She poured water. I took boiled at room temperature, but just filtered will do.
How much water do you need? Enough so that the berries do not burn. Therefore, you can take less than me. 
She put the pot on the fire and covered it with a lid. The goal is to soften the berries. When they became soft, turned off the gas. It took me 10-12 minutes to do this. 
I installed a colander on a convenient dish, lined it with one layer of gauze. Rubbed the berries with a spoon.
If you have a sieve or colander with very small holes, you can do without gauze. Nucleoli are skipping through mine, so in this case I went this way. However, you can make redcurrant marmalade at home and with seeds. But this berry is tough. In the delicate structure of marmalade, they will only get in the way, IMHO. Therefore, I advise at this stage not to be lazy and do without them. 
It turned out redcurrant juice. If some of the bones are still caught, they can be drained. 
She poured the berry juice back into the cauldron. I fell asleep 0.5 kg of sugar. 
Set to cook slow fire. When the foam appeared, I removed it. By the way, it's delicious! Then you can eat it with tea;) 
Next - a long and tedious, albeit completely simple process - cooking with constant stirring. I cooked this for exactly an hour. So, if you reproach yourself for sitting on social networks, then now, with a clear conscience, take a spoon in one hand and a smartphone or tablet in the other, and chat to your health, scroll through the pictures, in general, do everything that is usually not enough or pity the time. The main thing is to constantly stir the mass with a spoon and make sure that it does not burn and does not boil much.
Initially, I weighed my cauldron on the scales without anything. Before putting the juice with berries to boil, I weighed everything together and took away the weight of the cauldron. In total, the net mass of the contents I got was equal to 1130 grams. During this hour, I boiled it down to 800 grams. If you change your mind in the process and want to get not redcurrant marmalade with agar, but jelly, then at this stage you can turn off the gas and pour the contents into sterilized jars.
I continued - poured agar-agar into the jelly. 
I mixed it well in the mass so that it did not crumple anywhere. To do this, I used a conventional mechanical whisk. So, stirring, boiled for 5 minutes. 
If you want to close the marmalade in jars, then prepare them - I would still recommend sterilizing or at least scalding them and the lids with boiling water.
I decided not to make a preparation for the winter, but a dessert, as they say - for now. Therefore, she quickly lined a 24x18 cm form with baking paper. If we correlate this area with a round shape, we get a diameter of d = 23.5 cm. She poured the hot mass onto parchment.
Allowed to cool completely room temperature and then placed in the refrigerator overnight. In such cases, I always cover the form, because you can not have time to blink your eye, as some small hairs will fly onto such a marmalade surface. 
I took it out of the fridge during the day. She carefully took out the contents by the free ends of the parchment, transferred it to the board right in the paper. She carefully ran a knife along the edge, pushing the marmalade mass away from the parchment. Then I cut it with a knife into pieces of arbitrary shape and size. It's better not to make big ones.
Homemade marmalade is much softer and softer than store bought!! Therefore, it must be handled accordingly! If you want to get a more "rubber", elastic marmalade, then increase the amount of agar-agar.
Look how transparent it turned out! 
After cutting, she carefully took a piece of marmalade with a spatula and laid it on sugar. Then again, with the help of a spatula, I turned it over to the other side. Paniced her too.
Keep the marmalade in the refrigerator outside the serving time - otherwise it will "float" in the heat! 
That's all! Delicious, vitamin, very tender redcurrant marmalade is ready at home. Save the recipe with the photo and delight your loved ones with this dessert in one form or another - right now or in winter by opening the prepared jar! 
I immediately brewed fresh tea and served him these wonderful bright marmalades own cooking!
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Marmalade is made from fruits or berries that contain a high amount of gelling agent - pectin. Red currant is perfect for this. Boiling homemade marmalade takes longer than jam, and when it is ready, it hardens to a solid state. You can check the readiness drop by drop: it does not spread, but instantly seizes on a saucer.
Marmalade can be poured hot into jars and stored in a cool place, or poured into a parchment-lined and oiled mold, allowed to cool, cut into pieces and rolled in sugar.
1. Required products: redcurrant and sugar.
2. Wash the currants, remove the twigs, dry on a towel. Add 150 ml of water. Put on a slow fire. 
3. Mash into puree (you can grind it with a blender), let it boil for about 5 minutes. 
4. Wipe the mass through a sieve or colander so that the main part of the bones is gone. 
5. Add sugar. Mix well.
6. Bring to a boil over low heat, stirring so that the sugar does not burn and completely dissolves. 
7. Boil the mass until thick. My marmalade boiled 4 times for 15 minutes. Those. boil for 15 minutes, cool for 10-12 hours and so on 4 times. A drop of marmalade on a saucer does not spread, it freezes well. Pour hot marmalade into jars and close the lid. Or you can pour into molds, let it harden and roll in sugar. We store in a cool place. 
Fruits and berries
Description
Red currant marmalade will be a very thick and concentrated berry mass in small jars. Yes, indeed, the marmalade in this recipe will not be candy in the usual way. However, this does not mean at all that we will cook jam or jam today. The mass in glass jars of red currant will indeed be a very thick marmalade that can be eaten with a spoon or spread on toast if desired. Homemade redcurrant marmalade is completely different in taste from what you can buy in the store. Frankly speaking, it is unlikely that today you will be able to find factory-made sweets with such an unusual taste.
So that you can easily and simply prepare redcurrant marmalade at home even the first time, we have prepared a recipe below with step by step photos and detailed text instructions. In addition to the fact that such a preparation will be very tasty, it will also be very useful. You can be convinced of this if you at least roughly know what this berry consists of and what it does for the human body. There is enough redcurrant in stock a large number of vitamins, it is not devoid of trace elements like iron and potassium. Organic acids contained in berries contribute to better absorption of even the heaviest food by the body. It is not surprising that sauces for fried meat are very often prepared from such berries.
Our today's preparation will taste sweet and slightly sour at the same time with a slight tart aftertaste. So, let's start cooking redcurrant marmalade for the winter at home!
Ingredients
Steps
We need a few ingredients for the preparation of this preservation: just a red currant, an appropriate amount of refined sugar and fresh fragrant mint. Currant fruits ripen at the end of summer, then you need to collect them and prepare various preserves. Collect red currants only away from large cities and enterprises so that they are as natural as possible.
We first wash all the collected red berries in their natural form on clusters, then we separate each fruit and wash it already, putting the currants in a colander. After thorough washing, the berries must be allowed to dry, for this they can be laid out on a clean kitchen towel. We spread the prepared berries in a blender bowl or in a food processor and grind until a homogeneous berry mass.
Grinding the berry mass is not enough, because after that, it probably left a different cake like seeds or dense skins. That is why, after grinding, the resulting mass must be rubbed again through a very fine sieve. Pour the purified red currant juice into an enameled pan: this way the berry liquid will not react with the metal and will not change in taste.
Now you need to prepare the greens. To do this, rinse a bunch of mint under running water, give it time to dry and then cut only the leaves as shown in the photo. Pour prepared mint into a saucepan with redcurrant juice. By the way, if you don’t have mint, you can safely replace it with rosemary greens or dried clove buds.
Following the greens, the amount of granulated sugar indicated in the ingredients is sent to the pan. The resulting mass in the pan must be thoroughly mixed until smooth and then put on the stove.
On high heat, bring the liquid to a boil, after which we cook the future marmalade for about 20-25 minutes, constantly stirring the currant juice with a wooden spoon so that it does not burn to the bottom of the pan.
We sterilize in advance for a couple or in the oven suitable in volume glass jars, pour hot bright red jam into them and immediately roll them up with the same sterilized lids. Do not worry, during the time of infusion in jars, the currant will thicken, and the mass in its structure will resemble very thick jelly or the same marmalade.
It is best to store such preservation in a dark and cool place. in order to save not only all of it taste qualities, but also useful vitamins. Homemade redcurrant marmalade simple recipe ready for the winter.
Bon appetit!
Prepare redcurrant marmalade for the winter, and step-by-step instruction will help you with this. This dish is prepared quickly, unlike traditional recipes, the time is reduced by about two. The finished marmalade contains significantly less granulated sugar than is usually added to sweet blanks. Secret Ingredient, which allows you to get thick with low content sugar - agar-agar. It is obtained from red and brown algae, and is widely used in Food Industry for the manufacture of marshmallows, jelly and sauces. Agar is a vegetable analogue of gelatin, so the recipe is suitable for a vegetarian and lean menu.
It will take 30 minutes to prepare. These ingredients will make 2 cans of 350 g each.
Ingredients:
- currant - 1.2 kg;
- granulated sugar - 600 g;
- agar-agar - 14 g;
- water - 100 ml.
We clean the currants from twigs, remove the dried berries and those with signs of spoilage. Then put the berries in a colander, thoroughly wash with cold running water. 
We put clean berries in a saucepan, add a little cold water. We close the pan with a lid, put it on the stove. Steam currants for about 20 minutes. 
Mash the steamed berries with a pestle or a potato masher. 
We wipe the berry mass through a sieve twice. The result should be a bright scarlet juice with pulp without stones and skins. 
Pour granulated sugar into the pan, put it on the stove again, bring to a boil, stir to dissolve the sugar grains. 
Pour agar-agar cold water, leave for 5 minutes. 
Pour the dissolved agar into the boiling berry puree, mix. Bring the mass to a boil again, boil for 6 minutes, remove from the stove. Remove the foam that forms during boiling with a slotted spoon. 
For harvesting for the winter, pour the mass into prepared clean and dry jars. After cooling, we tie with parchment or close the lids. Store in a cool dark place.
You can also pour berry puree into molds, put in the refrigerator for several hours. 
Then cut the berry mass in portions and roll the pieces in sugar. Red currant marmalade is ready.
We also recommend that you prepare
From blackcurrant you can cook a lot of delicious and healthy desserts. One of them is marmalade. In this recipe I will show you how to cook delicious treat using all available gelatin. You need to store such a dessert in the refrigerator, but due to the dense consistency of currant puree and the presence of gelatin, marmalade keeps its shape perfectly. And in the next recipe I will describe the recipe for marmalade on agar-agar, which can be stored simply in the kitchen.
Ingredients:
- 500 g of blackcurrant;
- 400 g sugar for cooking marmalade + a few tbsp. for sprinkling;
- 1 st. water;
- 40 g of gelatin;
- a little powdered sugar;
- vegetable oil for greasing the mold.
Blackcurrant marmalade recipe with gelatin
1. We sort out the currants, clear them of twigs.
2. Soak gelatin in half a glass of cold water.
3. We wash the currants, let the water drain. Then immerse in a blender bowl and fall asleep with sugar. Puree.
4. Pour currant puree into a saucepan for jam (preferably with thick walls and a bottom).
5. Add a glass of water, mix. We put on medium fire.
6. Bring to a boil.
7. Then reduce the heat to a minimum and cook until part of the liquid has evaporated. Basically, we are making jam. Stir constantly so that the currants do not burn. To preserve more vitamins in marmalade, you can do this: bring to a boil, cook for 5 minutes, then remove from heat and cool completely. We repeat 3 times. If there is not much time, then simply boil the currant puree until it thickens a little.
8. Remove the pan from the heat, let it cool for 2 minutes and transfer the swollen gelatin into it. Stir until the gelatin is completely dissolved.
9. Lubricate the form for marmalade quite a bit vegetable oil and sprinkle powdered sugar.
10. Pour currant puree with gelatin into the mold, level the surface with a spoon. Let the future marmalade cool in the kitchen, then move it to the refrigerator for 6-8 hours.
11. You will see when the marmalade is completely frozen. When tilting the form to the right - to the left, it will firmly hold inside. So, we take out the form with marmalade from the refrigerator and carefully cut it into portioned pieces so as not to damage the form. You can do this later, when you take the marmalade out of the mold. But it seems to me that it is more convenient: marmalade does not slip anywhere and the pieces are even.
12. We lower the form for 3-5 seconds in boiling water so that the entire form is in the water, but the boiling water does not get on top of the marmalade. Sprinkle a cutting board with sugar and turn the mold over onto it. If the marmalade itself does not “jump” out of the mold, you need to repeat the procedure for lowering the mold into boiling water. But keeping marmalade in boiling water for a long time is also not good - it can leak a lot.
13. Sprinkle sugar on top and roll each piece in it. Place in the refrigerator for half an hour before serving.
Here is such a delicious, beautiful and healthy homemade marmalade obtained from currants with gelatin. Bon appetit!
