Redcurrant jam for the winter. Preparation recipes

Winter preparations from red currants are rarely made in the form of jam. The reason is the ability of this berry to gel. Although even under this condition there are recipes for jam. You can enjoy it just like that or dilute it to make a fruit drink. How to make redcurrant jam? Check out the tips and recipes below.

Red currant preparations

This berry is one of the most common. It is used to prepare the most various desserts, such as jam or jam-jelly, compotes, confiture, jam or marmalade. This allows you to preserve the harvested crop until winter, because it will not stay fresh for a long time. Red currants bring no less benefit than black. It is especially rich in vitamin C, which is why it is used for bleeding, fever, as a diuretic and diaphoretic. To prepare redcurrant jam for the winter, you must first harvest the crop correctly and on time, and then prepare it.

How to choose berries for currant jam for the winter

These berries quickly ripen, which is why they become soft. They must be collected on time and prepared immediately. The harvest needs to be sorted, removing stalks, husks, leaves and other debris. It is better to do this using gauze or a fine sieve. You can leave a few branches, but then there is a risk that the jam will not last so long. Processing must be carried out very carefully so as not to touch the soft skin. You should not keep the fruits in water for too long; you need to rinse them and place them in one layer on a napkin to allow the liquid to drain.

Preparing jars for canning

To make redcurrant jam for the winter, you need to put it in sterilized glass jars. To do this, they are heated in the microwave or oven. In addition to this option, there is a method of sterilization over steam. At the same time as this procedure, you need to do the same with the lids. Only here for sterilization you need to boil water. Then the lids are placed in it for a few seconds. This must be done immediately before seaming.

Redcurrant recipes for the winter

An integral ingredient of any jam is sugar. Its quantity depends on the specific cooking method. Recipes for preparations with this berry may require a little more sugar, because this berry has a sour taste. The optimal ratio is considered to be 1:1.5. Although those who love more sour taste, you can take sugar and berries in a 1:1 ratio. It is important to observe the cooking time. IN traditional recipes currant jam it does not last more than 15 minutes. There are more quick ways preparation, for example, without cooking at all. This and other options are presented below.

How to make redcurrant jam (5 minutes)

The simplest recipe for red currant jam for the winter is “Five Minutes”. Here the delicacy undergoes a very short heat treatment, so a little more granulated sugar is required. List necessary ingredients it turns out like this:

• sugar – 1.5 kg;
• water – 1 glass;
• berries – 1 kg.

The preparation of the delicacy is carried out in several stages:

1. Preparation of syrup. To do this, bring water to a boil, add sugar and cook until this ingredient dissolves.
2. Introduction of berries. After the syrup boils, add the fruits, then cook the delicacy for 5 minutes, stirring constantly.
3. Rolling up. The finished delicacy is poured into sterilized jars and tightly closed with lids.

Currant jam without cooking

Of all the methods for preparing currant jam, this can be considered the simplest, because the stage of heat treatment of the berries is excluded here. For this reason, a different amount of granulated sugar will be needed to finished product was stored longer. The calorie content is higher than that of regular jam. The list of ingredients looks like this:

• granulated sugar – 2 kg;
• currants – 1 kg.

Preparing the delicacy is very simple. To do this you need:

1. Sort the harvested crop, wash and dry it, then grind it with a meat grinder or blender. You can grind through a sieve instead. Squeeze out the cake, because the juice remains in it.
2. Add granulated sugar to the puree and stir with a wooden spoon until the sweet ingredient is completely dissolved.
3. Place the berry puree into jars and seal with sterile lids.

This cooking method is also called “cold jam” due to the fact that there is no heat treatment of the products. Here you can use a regular masher rather than a meat grinder or blender. The latter device is not recommended for use, because it destroys some of the vitamin C. “Cold jam” can not only be rolled into jars, but also stored in the freezer until winter.

Redcurrant jam-jelly

Next method is distinguished by its originality, because the result is not just jam, but jam in the form of jelly. It turns out very tasty due to the fact that red currants contain pectin. This substance is responsible for the ability of this berry to gel. For the jelly you will need:

• water – 1 glass;
• sugar and the berries themselves - 1 kg each.

You can cook jam-jelly according to the following instructions:

1. Place the berries in enamel pan, pour water into them.
2. Bring the mixture to a boil, cook for about 2 minutes, and grind through a sieve.
3. Add granulated sugar to the puree, put the pan back on slow fire for about half an hour.
4. Distribute the hot treat into pre-sterilized jars, roll up and send to a cool place.

This method of preparing currant jam in the form of jelly can be made even more original. To do this you just need to add others interesting ingredients, such as apples, nuts, vanilla, honey or even bananas. As a result of such experiments, the result may be even more aromatic and tasty treat, which is sure to be loved by both children and adults.

Recipe for currant jam with gooseberries

Using this recipe you can make assorted jam. The addition here is gooseberries, which are no less beneficial for the body. For cooking, you will also need dense, elastic berries, preferably slightly unripe. They also need to be cleaned of excess debris, stalks and twigs. Then all that remains is to rinse and dry the berries. The quantity of ingredients should be as follows:

• currants and gooseberries - 750 g each;
• water – 625 ml;
• granulated sugar – 1.5 kg.

Instructions on how to make redcurrant jam for the winter look like this:

1. Place all the washed fruits on the bottom of an enamel container, pour water into it.
2. Place on the fire, cook for half an hour, while mashing the berries.
3. After boiling, reduce the heat to low and add sugar.
4. Stirring, cook until the sand is completely dissolved.
5. Pour the finished product into sterile jars, roll up, and place in a cooler place.

Video: how to make redcurrant jam in a slow cooker

So red currants bloomed in my garden; I have been collecting all kinds of preparations for the winter from them for many decades. And not just because I like the berry, it is very healthy, and some goodies come only from it. Which aromatic compote, the family drinks a can in one evening. And the jelly shimmers unimaginably in the sun; no other berry can produce this.

Some argue which currant is healthier, black or red. Yes, they are all good in their own way, their composition differs and so does their effect on the body. But both are useful.

Red currants have the ability to lower blood sugar levels, which is very necessary for diabetics. It is also a good diaphoretic and diuretic. It can remove toxins and waste from the body. Well, and, of course, vitamins, which are transferred to all products made with soul and love for a long winter.

Red currants for the winter, recipes

Personally, I know a lot of redcurrant recipes. I have a fairly large area set aside for bushes. But I try to use recipes with minimal heat treatment or without it at all. The taste is delicious, but I want to preserve more of the vitamins that we so need in winter.

There are many recipes that require chopping the berries. With modern kitchen aids this is not a problem, but I still prefer to rub it through a sieve or squeeze the juice through cheesecloth, it somehow turns out tastier.

Redcurrant jelly

Yes, this is the recipe you need to start with, because red currants make the best jelly. The berry gels perfectly without any additives.

We will need:

• Kilo berries
• Kilo of sugar
• Half a liter of water

How to make redcurrant jelly:

We wash the berries thoroughly and select the branches and remove the tails. pour it into a container and pour water into it, turn on medium heat and bring to a boil, just until the water starts to flow. Remove from the stove and place a colander on another saucepan, where we will drain the liquid and strain the juice. In order to achieve clean juice without getting any seeds or skins, use a fine sieve and a wooden spoon. Berries that have already been in boiling water can be wiped very easily. We rub the juice into the water where it was boiled.

Separately, prepare a piece of gauze, folded in four to squeeze out the cake well. We will get pure juice in a saucepan, into which you need to pour all the sugar at once and put it on the fire, first set the temperature to medium, then, after boiling, reduce it and cook for half an hour.

When time has passed, the jelly can be poured into jars, take small ones, no more than half a liter. You can sprinkle a teaspoon of sugar on top of the jelly or put parchment on it. There is no need to turn the jars over when cooling.

“Live” redcurrant jam without cooking

This jam is stored only in the refrigerator, so you can’t make a lot of it. But what is the use of one jar opened in winter, how many vitamins!!!

What you will need:

• A kilo of berries
• Two kilos of sugar

How to prepare live vitamins:

As always, at the beginning we need to sort out all the berries. Here we must not allow unripe fruits or already overripe berries to enter; we also carefully remove all the tails. Then you need to thoroughly drain the water and dry the berries.

Let's sterilize all the items that we will use to make this jam; you can simply scald it with boiling water.

We grind the berries in a meat grinder; I find it easier to grind them with a blender. Then we thoroughly rub it through a sieve to remove all the seeds. Pour sugar into the resulting juice. Yes, you still need to squeeze out the cake, there is a lot of juice left there. Stir the sugar with a wooden spatula or spoon until completely dissolved. Then we put the jam into sterile dry jars and put it in the refrigerator.

Redcurrant jam

If jelly can be added as a filling to cakes and pastries from shortcrust pastry, then redcurrant jam is simply wonderful in a homemade holiday cake.

To prepare it we will take:

• A kilo of currants
• One and a half kilos of sugar
• Half a liter of water

How to make jam:

Cooking jam, although it takes longer than jelly, is somewhat easier. We also thoroughly rinse the sorted berries and leave them in a colander. Boil some water in a saucepan and put the berries in the same colander for a couple of minutes to blanch. Then pour it into the container where the jam will cook until ready, and trample it with a wooden pestle, or you can knead it with a wooden spoon.

Pour water into the berry mass and add sugar all at once. Let's start cooking, the process will be long, you need to boil it more than twice. Then you need to check that the drop does not spread. Then it will be ready. All that remains is to put it into jars. You can simply store it at home.

Redcurrant jam

We will need:

• A kilo of berries
• Kilo of sugar

How to make redcurrant jam:

We sort the berries and rinse them under the tap in a colander, leaving them there for a while so that the water drains. But don’t leave it like this for more than half an hour, the lower berries will begin to choke.

Pour the berries into a stainless steel container and add the entire amount of sugar at once. let it sit for a couple of hours, no more is needed, the currants release their juice very quickly.

Transfer the container to the stove and bring to a boil while stirring, boil for just a couple of minutes, this is enough for red currants. We immediately pour everything into jars and can be stored under nylon covers if they are tight.

Redcurrant jam

Jam is made in almost the same way as jelly, only the mass is thicker due to prolonged boiling. The jam is very convenient to store, no refrigerator is required, and homemade baking it makes it very tasty.

What you need for jam:

• A kilo of red currants
• Kilo of sugar

How to make red currant jam:

For jam, you can also use overripe, bruised berries. we sort it out, wash it and remove the water, you can spread it on a towel in one layer to dry. Then crush the berry with a wooden pestle. If you don’t like the seeds in the jam, you can also rub it through a sieve.

Mix the berry mass with sugar immediately in a cooking container and start cooking. First, you can set the temperature to medium until everything boils. But then you definitely need to reduce it and cook at the lowest setting; you will have to cook for a long time until you achieve the desired consistency. The jam is usually ready when it begins to peel away from the sides of the pan. Jam, like jam, can be stored in a regular kitchen cabinet.

Redcurrant juice

Natural and aromatic, everyone without exception likes it. Prepares quickly and stores well.

What you will need:

• Three kilos of berries
• Half a kilo of sugar
• One and a half liters of water

How to make juice:

We sort the berries, but you can leave the twigs, it will be more fragrant, and they don’t interfere. Fill a saucepan with water and cook for about 10 minutes. Then you need to strain the berries and rub them through a sieve, you can squeeze them through cheesecloth, it turns out better. Pour sugar into the resulting juice and let it simmer over low heat for five minutes. Pack into jars.

Redcurrant compote

Well, I always put away a lot of redcurrant compote, because we don’t start drinking it until winter, but as soon as the jars have cooled down.

What we will need:

• Berry
• Sugar

How to cook:

Wash the berries thoroughly. I don’t cut off the tails for compote; on the contrary, I try to pick more from the clusters, they look so beautiful. I make compote only in three-liter jars. I fill it by a third with berries, maybe a little more. I measure the amount of water, just pour cold water into the jar with the berries and then pour it into the pan.

For each three-liter jar I add one and a half glasses of sugar, cook the syrup, it should cook for about five minutes until it becomes transparent. and immediately pour boiling water into the berries, up to the very neck, so that there is no air left in the jars. I roll it up, turn it over onto the lids and wrap it in a warm blanket.

Whatever you say, it’s very convenient to make jam this way. Some generally prepare all the jam only in a slow cooker.

What you will need:

• Two kilos of berries
• One and a half kilos of sugar

How we will cook:

You need to wash the berries, remove all debris and let them dry. Then we pour it into the bowl along with the sugar and let it sit until the juice begins to appear and the sugar melts. Stir with a wooden spoon and cook in simmer mode for 20 minutes with the lid closed. Immediately put into jars.

Redcurrant jam with apples

For preparation we will need:

• Kilo berries
• Half a kilo of apples
• One and a half kilos of sugar
• Lemons half a teaspoon

How to cook:

The berries need to be washed, all debris removed and laid out to dry in one layer. The apples need to be freed from the core and peel, cut into small cubes and, so as not to darken, keep for half an hour in water with citric acid. Then drain the water from them too and let them dry as much as possible.

You need to add sugar to the water and boil the syrup, then add dried apple pieces into it and cook for ten minutes. Then pour the berries in there and just bring to a boil. Let it cool, at the end put it back on the stove and cook until it’s ready. Pack into jars.

Frozen red currants

The only ingredients you will need are clean berries without debris, preferably dried and of good ripeness.

How to cook:

Sort the berries themselves, wash them and spread them on a towel in one layer. Wait until it dries. Then put it into containers or bags and immediately place it in the refrigerator, in freezer. You can store such berries until the next season, provided you do not defrost them. You can make compotes from it in winter, eat it simply with sugar, or add it to fillings.

The most popular preparation for the winter from currants is jelly; it can be prepared cold or hot, without adding gelatin. In both cases, the jelly turns out jelly-like and tasty.

Cold redcurrant jelly recipe
1kg red currants

1kg granulated sugar

We wash the berries, grind them in a meat grinder or juicer, or you can use a blender. We rub the finished mass through a sieve or squeeze it through several layers of gauze. Add granulated sugar and mix. You need to stir until the sand is completely dissolved. The result is a jelly-like, beautiful mass, put it in clean jars and close with plastic lids. It turns out delicious and vitamin jelly from red currants.

It should be stored in a cool place until spring.

Recipe for hot redcurrant jelly

1kg red currants

750g granulated sugar

1 packet of vanillin

Pour the washed berries into an enamel pan, add one glass of water and bring to a boil.

We wipe the finished mass through a colander or squeeze it through cheesecloth.

Pour the resulting juice into a saucepan, add the remaining sugar and vanillin. Bring to a boil and simmer for one minute.

Immediately remove from heat and pour into sterilized jars and seal iron lids and set to cool.

This jelly can be stored for several years; I prepare it once every three years. It turns out very tasty, you will lick your fingers.

Redcurrant juice recipe
3kg red currants

1.5 liters of water

500g granulated sugar

We wash the berries, add water (the berries do not need to be separated from the branches) and cook for 10 minutes. Strain through a sieve or multi-layer gauze. Add sugar to the resulting juice, bring to a boil, boil for 2 minutes and pour hot into jars, roll up and store. This juice can be stored for a very long time.

It can be used for compotes, jelly and various desserts.

Redcurrant jam
1kg red currants
1kg granulated sugar
1 packet of vanillin
Sprinkle the washed berries with sugar, mix and let stand until the berries give juice. The berries are very tender, they crush easily, I recommend stirring them very carefully when cooking.
Place on the fire, bring to a boil and cook for 1-2 minutes; currants themselves are a good preservative and do not require long-term heat treatment.
Cool and pour into jars, cover with plastic lids, you can close parchment paper.
Freezing red currants

There are several ways to freeze red currants.

We wash and dry the berries, placing them on a towel. Place the berries on a baking sheet and freeze. We prepare containers or bags, lay out the frozen berries and close or tie them tightly. Place in the freezer for storage. In winter, you can prepare various desserts and bake pies from frozen berries.
Sprinkle the washed berries with sugar and mix using a blender. Place the finished mixture into containers, close tightly and place in the freezer for freezing and storage.

Redcurrant marmalade recipe
Red currant berries are rich in pectin and are ideal for making delicacies such as marmalade.
1kg red currants
1kg granulated sugar
1 packet of vanillin
Place the washed berries in a basin, add a little water, half a glass, steam over low heat, rub the finished mass through a sieve or squeeze through multi-layer gauze.
Mix with sugar and put on low heat, cook until the volume reduces by 1.5 times, add vanillin before the end of cooking.

You can pour the finished mixture hot into jars and cover it with parchment paper and put it away for storage, so you can bake pies with marmalade in the winter.
The hot marmalade mass can be poured onto a baking sheet moistened with water and when it hardens, cut into cubes or other shapes, roll in sugar and serve homemade marmalade with tea.

You need to store this marmalade in a candy box, placing each layer with parchment paper.

And now I want to offer you some delicious desserts and sauce; these recipes have been tested and I and my family really liked them. Try it, it’s tasty and healthy.

For cooking, you can take fresh and frozen berries.

Vitamin cocktail made from red and black currants

1 cup red currants
1 cup black currants
1 glass of water, or sparkling mineral water
6 teaspoons sugar
We wash the berries, add sugar, chop and beat, add water and mix with a mixer again, pour into glasses, add pieces of ice. If you are making a cocktail from frozen berries, do not add ice.

Redcurrant juice mousse

1.5 cups red currant juice
50g semolina
2 tablespoons of granulated sugar (I make do with 2 teaspoons)
We put the juice on the fire (if you take ready-made juice with sugar, then do not add more sugar), add sugar, heat, add semolina, bring to a boil and cook for 5-7 minutes. Cool the mixture until warm and beat with a mixer. Pour into molds and let cool. Delicious dessert ready.

Red currant dessert
500g red currants
500g sugar
1 can of sour cream, 200g
1 pack of cottage cheese, 200g

Red currants - recipes for winter preparations and delicious desserts
Combine the washed berries with sugar and grind with a blender. Add sour cream and cottage cheese, beat everything together, place in bowls and cool. The dessert turns out very tasty!
Redcurrant sauce for meat

1kg red currants
0.5 heads of garlic
1/2 teaspoon ground pepper mixture
1\2 tbsp salt
1 tbsp sugar, without a slide
We pass the berries through a meat grinder and separate the pulp from the juice through a sieve; the juice can be obtained in any way.
Squeeze the garlic into the juice, add pepper, salt, sugar, mix everything. Delicious sauce ready for meat!
This sauce can also be made from frozen berries.

Red currant is a very healthy and versatile berry; you can use it to prepare a lot of different delicious dishes, desserts are especially good!

I suggest you watch a video about cooking delicious food. red currant compote.

Red currants are not as popular as their black “relatives,” but absolutely undeservedly. It has a pleasant, refreshing taste, and its vitamin C content is not much less than black currant. But summer doesn't last forever. Therefore, recipes for preparing red currants for the winter will be more than relevant.

If you don't want to bother with cooking or jam, you'll probably be interested in tips on how to freeze redcurrants for the winter. To do this, you need to wash and dry the berries thoroughly, and then carefully separate them from the bunches. Then spread the redcurrants in a single layer on a plate and freeze them quickly. When it hardens, pour it into a thick plastic bag or a plastic container and place it in the freezer.

Redcurrant jelly for the winter

This is a great alternative classic jam. It can be consumed not only with tea, but also spread on bread, added to desserts, soufflés, and porridges. This method of preparing red currants for the winter is very fast and will not cause much trouble for the housewife.

Ingredients:

• red currants – 1 kg;
• water – 50 g;
• sugar – 850 g.

Preparation

Wash and dry the berries, remove them from the branches. Place the currants in a deep saucepan and cover with water. Turn the heat to medium and remember to stir constantly. When the berries begin to gradually burst from the heat, crush them with a masher so that they release the juice faster.

After the puree boils, it should be cooked for another 5-7 minutes, without stopping stirring. Then quickly strain the hot puree through a fine sieve. To ensure that the jelly is homogeneous and transparent, you should not use excessive force when squeezing all the pulp out of the berries: just press them lightly with a spoon, helping the juice drain. Pour sugar into the resulting juice and boil until a path becomes noticeable when running a spoon or spatula along the bottom of the pan. Pour the finished jelly into sterilized jars, roll up or cover with plastic lids. It should be stored in a cellar or refrigerator.

Recipe for red currant compote for the winter

If you want the taste of summer to delight you during the long cold winter evenings, you can preserve this slightly tart but highly fortified redcurrant cooling drink. It is recommended to use such red currant preparations for the winter as often as possible when

Ingredients:

• water – 9 l;
• red currant – 500 g;
• sugar – 900 g.

Preparation

We set the water to warm up, and at the same time wash it clean three liter jars and place them in the oven at a temperature of about 120 degrees for 20 minutes. Then let the container cool. We wash the currants and peel them from the stems, after which we distribute them evenly (150-200 g each) among the jars.

Gently add sugar little by little into the boiling water, stirring continuously, until it is completely dissolved. The syrup should simmer for approximately 5 minutes. First pour a little syrup into the jar so that it does not crack, and then add it to the very top. We roll up the jars, turn them over and place them like this under a blanket (in a warm and dark place). After a day you can get the compote, but it is better to use it only after a couple of months.

Redcurrant jam for the winter

Recipe classic dish, familiar to all of us since childhood, will allow us to stay healthy and not get sick even in winter, when it is difficult for the body to get vitamins from food. An additional bonus will be an amazing sweet taste with hints of sourness.

Ingredients:

• Compote for the winter from gooseberries and red currants
• Cucumbers in red currant juice
• Redcurrant sauce for the winter
• Redcurrant compote for the winter
• Red currants pureed with sugar for the winter