Thick redcurrant jam 5 minutes for the winter - recipes for delicious currant jam like jelly

Thick redcurrant jam 5 minutes for the winter - recipes for delicious currant jam like jelly

The reddish currants are already ripening with might and main! And this year there was an extremely large amount of it, so there is enough for compotes and other preparations. Now we will learn how to make redcurrant jam. This will be 5 minutes for the winter. I’ll say right away that the dessert will turn out thick and if you keep it in a cold place, it will become like jelly. The spoon will stand firmly in it.

Red currant jam is a real storehouse of vitamins, and this is because it is subjected to heat treatment for only 5 minutes. Some recipes do not use heat at all.

To prevent the product from spoiling, it is necessary to place it only in sterilized jars. The lids also need to be boiled. The ladle with which you will pour red currant jelly into jars must also undergo heat treatment.

How to make redcurrant jam - five minutes like jelly

This is a fairly common method. With all this, there are two recipe options. In the first, currant berries are boiled, bringing to a boil, and rubbed through a sieve. The skin contains a lot of natural pectin, and the jam will turn out jelly-like. If you overcook the berries, the mass will turn out watery.

• red currant berries – 1.4 kg;
• sweet sand – 1.4 kg.

Sort the currants and wash under running water. Place the berries in a saucepan and add sugar. Mix the ingredients using a wooden spoon. If the berries burst, there is nothing terrible about it. They will give more juice.

You need to stir until all the sand is wet from the berry juice.

Has the sugar become wet? It's time to put the pan on heat for 3 - 5 minutes. The fire should be small. The mass does not have to boil. If it starts to boil, the natural pectin will be destroyed and you won’t get a beautiful jelly-like jam.

It is imperative to stir the mixture so that the sugar does not burn. This will ruin the taste of the finished jam.

Later, the composition must be rubbed through a sieve. But you can also use a food processor if you have a puree attachment. Throw away the cake.

Then put the resulting preparation on the fire and let it boil. As soon as it gurgles, turn it off immediately.

Place redcurrant jam into sterile jars and seal. From the proposed quantity of goods, 3 jars of 500 ml each will be obtained, and there is still some left so that a sample can be taken.

The jam comes out gelatinous and holds its shape unsurpassed. To be on the safe side and get a thick jelly, you can use gelatin or agar-agar when cooking.

2nd jam recipe - with pre-squeezed redcurrant juice

And now the 2nd version of the jam. It is prepared from pre-squeezed red currant juice.

Ingredients: For a glass of juice, take a glass of sweet sand.

1. Wash the berries. Remove from the branches and pass through a meat grinder.
2. Grind the resulting mass through a sieve to remove all the seeds. The juice and pulp remain in the bowl.
3. Now you need to add sugar to it in a 1:1 ratio.
4. Place the pan on the stove and bring to a boil. Remove any foam that appears. Cook at low boil for no longer than 5 minutes.

This is the kind of jam my grandmother made. Only she didn’t cook it at all, but stirred it for a long time so that the sugar completely dissolved. I kept it in the refrigerator all the time. It tasted like reddish currants picked from a bush.

Place the jelly into jars and cover with parchment or nylon lids. Store jam in the refrigerator.

Thick and delicious redcurrant jam - a regular seedless recipe

This recipe for making redcurrant jam will use a blender. It will perfectly grind the currants along with the seeds.

Ingredients: For 1 kg of juice, take 1 kg of sweet sand. If you like it sweeter, you can use a different proportion - 3.5 kg of sugar for 2.4 juice.

Grind 2 kg of berries using a blender. Later, rub through a sieve to remove the pulp. You should only have juice and pulp left.

Approximately 1.7...1.6 liters of juice come out of 2 kilograms.

Divide the amount of sugar in half and cook the jam in batches. Dissolve the first part of the sugar first, and later add the rest. The heat should be low so that there is no violent boiling. The resulting foam must be removed.

The dessert is placed in jars while still hot. The jam is stored in a cool cellar or refrigerator.

A quick recipe for redcurrant jam without sterilization

Redcurrant jam according to this recipe turns out extremely tasty. It will not be necessary to remove the berries from the branches, which simplifies the cooking process.

Ingredients: for 1 kg of berries – 1 kg of sweet sand.

1. Inspect the berries and remove spoiled ones. Wash under running water. Later take a potato masher and mash them well
2. Add sugar to the berry mixture and mix well until it soaks in the juice.
3. Place the container on the stove and turn on medium heat. The mass must be constantly stirred. After about 10 minutes, foam appears on the surface. It absolutely must be removed.
4. Then immediately remove the future jam from the stove and rub it through a sieve. This will help get rid of unnecessary pulp.
5. Pour the purchased syrup into sterilized jars. Let it cool completely until it becomes thick like jelly and only then cover with plastic lids or parchment.

Store containers in a cool place. The jam according to this recipe comes out transparent and very, very tasty.

How to make jam with red currant gelatin at home

If you want to experiment, you can try making redcurrant jam with gelatin. This recipe is universal. It can be used to make a dessert from frozen berries, all of them, not just red currants.

Redcurrant jam with gelling sugar

The dessert can be prepared using gelling sugar.

• red currant juice – 2.5 l;
• sweet sand – 4 kg;
• 1 packet of gelling sugar.

1. Mash the berries with your hands to release the juice. Put them on heat and let them boil. Remove the foam. Allow the mixture to cool. Rub it through a sieve to get rid of twigs and seeds.
2. Add 4 kg of sweet sand to the purchased juice. If it turns out sour, then the sugar level can be increased.
3. Boil the mixture for 5 minutes on low heat. At the very end add gelling sugar. Stir the jam and pour into jars.

That's all for me. I hope your jam came out fragrant and wonderful. Believe me, these containers will be the first to go, and the kids will be in complete ecstasy from such sweetness.

Redcurrant jam for the winter: 7 homemade savory recipes

Red currant jam is a good addition to a cozy home-made breakfast in the form of hot pancakes, pancakes, soft waffles or casserole. Its sourness mixes pleasantly with sweet dishes. Choose the best recipe and come cook with us! Read more...

1. Main
2. Best selections
3. Preparations for the winter
4. Homemade jam
5. Jam for the winter
6. Redcurrant jam

• Homemade jam
• Preparations for the winter
• Without sterilization
• Recipes for kids
• Diets (Diet is a set of rules for human consumption of food) recipes for weight loss
• In the bread machine
• Lenten table
• Dishes with red currants
• Vegetarianism
• Berry jam
• Raspberry jam
• Dishes with raspberries
• Currant jam
• Veganism
• Currant jelly
• Recipes without butter and margarine
• Preparations from fruits and berries
• Redcurrant jam

How to create extremely delicious redcurrant jam: recipes and tips

Reddish currants, like a berry, are good for everything: color, taste, smell. Its only drawback is that it is quite large compared to the overall size of the bone. It is precisely because of them that this berry is less popular than its closest relative, the dark one. Making redcurrant jam at home solves this problem. How exactly? It's simple: grind the berry mass through a fine sieve. The result is redcurrant jam, untainted and transparent. At the same time, not only the seeds remain in the strainer, but also the skin that has not had time to boil.

5 most commonly used ingredients in redcurrant jam recipes:

Before making redcurrant jam, the berries must be washed, but the tails must not be torn off from them. Usually the berries are thrown into already boiling water and kept for about 5 minutes. During this period of time, the narrow skin will burst, juice will come out, and the water will turn red. At this step, the mass is passed through a small colander or sieve. The liquid will drain into the container at the bottom, and what remains must be rubbed with a spoon or crushed with a potato masher. The juice released during all this goes into a common container, and the cake, along with the tails, is thrown away.

In future, you need to make jam from the consistency of water and juice with added sugar. It doesn’t take much time – half an hour at most. Depending on the size of the water, the jam will be the most watery or thick. It should be understood that during storage it will thicken and become more like jelly.

5 of the fastest redcurrant jam recipes:

Naturally, there are other recipes for red currant jam, with good manufacturing technology described. Not everyone uses this particular method, with grinding. There is the easiest and most common method to get rid of the hard parts of the berries - chop everything with a blender into a paste or puree. By the way, it is also quite good because in this case the workpiece does not need to be subjected to heat treatment. But you will have to store it in the refrigerator, otherwise it will disappear.

Redcurrant jam

Reddish currants are useful for their nutritional and healing qualities, and currant jam is a beautiful delicacy and a savory ingredient for sweet breakfasts. Moreover, it is a good addition to desserts and ice cream. Jam can be made using different methods. It is allowed to mix several types of currants.

Pyatiminutka seedless red currant jam - an extremely frisky winter recipe (photo - recipe)

Ruby sweet and sour red currant jam is a delicious addition to ice cream, cheesecakes and pancakes.

Ingredients

• Reddish currants: 1 kg
• Sugar: 1 kg

{Instructions} manufacturing

Wash the tender berries without tearing them off the branches. Place in a bowl of cold water. We change it a couple of times, draining the dry sepals that have floated to the surface along with the water.

When all the debris has been removed, we pick the currants from the branches.

Cover the berries with sweet sand according to the recipe. Mix and leave in the bowl for 15 minutes. During this period of time, the mass will have time to release its juice, and the sugar will become wet.

Pour everything into a cooking vessel and cook over medium heat for 5 minutes after boiling. Then remove from the stove. Place in small portions into a strainer. Grind. Using this method we get rid of berry seeds and skins. We throw away the cake, and pour the currant jam, while it is still hot, into sterilized jars. Seat the lids (boiled). Next, turn the jars upside down. Wrapping it in a warm blanket, set aside until completely cool.

The redcurrant jam will thicken further in the jars. But the thickness of the product depends almost entirely on the type of currant used, and how much it contains inside the gelling substance pectin.

Variation of a frisky recipe with bones

The currant jam according to this recipe takes only 30 minutes to prepare, but it turns out extremely tasty and looks like jelly. It can be added to pies and cakes as a layer. Also, spread on snow-white bread, eat with pleasure, washed down with a cup of tea.

You will need:

• Currants – 1 kg;
• Sweet sand – 1 kg.

What we do:

1. We take reddish currants, rinse them under running water, and remove stems and leaves.
2. Grind with a blender.
3. Add sugar immediately.
4. Cook for 10 minutes until the sweet crystals begin to dissolve.
5. Then, the most important thing! Turn on high heat and stir with a wooden spoon for 5 minutes.
6. Remove the pan from the stove. Pour immediately into sterilized jars, close the lids and leave at room temperature until the morning.

Currant jam comes out thick and has a pleasant sourness.

How to make jam with pectin

The recipe is easy, and the jam comes out like marmalade. This delicacy can be a decoration for cakes, pancakes, and also a sweet treat for kids.

For the recipe you will need:

• Red currant puree – 400 ml;
• Sugar – 300 g;
• Pectin – 1 packet (10 g);
• Water –1/4 tbsp.

How to prepare:

1. Take the currants and wash them. Place in a colander, and when the water has drained, remove the branches.
2. Pour dry berries into a container, add water and put on fire.
3. When the fruits begin to swell, remove from the stove and grind in a sieve, removing the seeds and skin.
4. Transfer the currant puree to another bowl, add two tablespoons of sugar and place on the stove.
5. Bring the berry mass to a boil, boil for two minutes.
6. Mix sugar with pectin and pour into a homogeneous berry puree.
7. Cook for about 10 more minutes.

This currant jam can be stored for several months even at room temperature.

To treat the kids, pour the hot jam into small shaped molds. Or pour into a rectangular plate and, after cooling, cut into cubes. Serve sprinkled with sweet powder.

Recipe for thick jam with gelatin

This jam does not need to be cooked for a long time. Thanks to gelatin, the currant treat will be thick, while all the nutrients are preserved.

We need the following ingredients:

• Reddish currants – 2 kg;
• Sugar – 1.5 kg;
• 25 g edible gelatin.

Step-by-step instruction}:

1. We wash the currants, tear off the branches, sort them and twist them through a meat grinder or grind them using another method.
2. Combine edible gelatin with sugar.
3. Add the dry mixture to the twisted red currant mass.
4. Then mix thoroughly and leave in a cool place for 2-3 hours.
5. Mix again and leave for another 3 hours.
6. Place the resulting berry mass on the fire and cook until it boils. No need to boil. You can repeat the function if the sugar is not completely dissolved in the syrup.
7. Place the hot, fragrant jam in containers and put them in a cool place. You can use such sweet preparations throughout the year.

Option for making winter redcurrant jam without cooking

Red currants without cooking with sugar for the winter are a quick and unique method for preparing the desired dessert for future use. Such jam cannot be processed thermally, and, as follows, all nutrients are retained in the berries.

The advantage of red currants is that preparations made from them do not cause allergic reactions. You can safely give jam to small children. Raw berry jam mixes well with cottage cheese products.

You will need:

• Reddish currants 1.5 kg;
• Sugar – 1.5 kg.

What we do next:

1. We separate the washed ripe berries from the stalks and place them in a food processor container. You can also grind it in a blender, whichever is more convenient for you.
2. Grind to a puree and pour into a deep container.
3. Pour sugar into the berry mixture.
4. Mix everything thoroughly and leave for 3-4 hours. During this period of time, the currant jam will acquire a uniform thickness.
5. Pour the jam into containers without cooking, seal tightly and put in the refrigerator.

Without cooking, currant jam can be stored for up to 6 months and only in a cool place.

Fragrant redcurrant jam with the addition of gooseberries

Gooseberries and currants ripen almost immediately, and their jam comes out with the most expressive and sweet taste.

For this recipe you need:

• Gooseberries – 0.5 kg;
• Reddish currants – 0.5 kg;
• Sweet sand – 1 kg;
• Water – 150 ml;
• 1/2 tsp. citric acid.

Manufacturing:

1. First, take the gooseberries, wash them and dry them. Grind using a blender.
2. Add sugar and water according to the recipe.
3. Cook for fifteen minutes, making sure to stir constantly.
4. Separately take the reddish currants and puree them.
5. Combine both masses and boil for another fifteen minutes.
6. At the end of cooking, add half a teaspoon of citric acid.

The prepared jam comes out amber in color and tastes good. Pour into small containers, seal tightly, and they can be sent to the pantry.

Tips and advice

• You should add sugar to reddish currants only after you have crushed them. Otherwise, the berries will remain hard forever, and the process of making the sweet will increase.
• You can vary the taste of jam by adding raspberries, cherries, cherries, and mulberries. Exotic fruits are also suitable: orange, lemon, banana. This combination will give the dessert additional flavor notes.
• Reddish currants can be replaced with snow-white ones. Because burgundy berries contain a lot of acid, they are recommended to be used in compotes, jelly, jellies, and, of course, consumed fresh.

Redcurrant jam for the winter - 5 step-by-step recipes with photos

A catchy, fragrant, sweet and sour red currant jam is a drop of summer that will warm you up on cool and greyish days.

The presence of this berry in our diet will help improve appetite and improve the functioning of the intestinal tract. Red currant has a choleretic effect and helps cure dermatitis, colitis and eczema.

The plant contains the substance oxycoumarin, which increases blood clotting (in the internal environment of the human and animal body) . The huge iron content in currants helps to increase hemoglobin, which has a beneficial effect on the health of our blood vessels, and potassium restores the functioning of the heart muscle.

This jam is a real lifesaver for any occasion or time of year. A jar of homemade redcurrant jam can be a nice little gift or token of attention. A drop of jam will enrich the taste of desserts and baked goods, and will decorate the most ordinary toast or porridge for breakfast. Follow the example of famous chefs and add a little redcurrant jam when roasting meat or poultry, to a creamy sauce for meatballs - and a wonderful result is guaranteed!

Frisky ripe currant jam

According to the proposed recipe, you can quickly prepare jam from this berry, which will have an inimitable taste and an extremely beautiful color. It will also retain all the beneficial characteristics of red currants.

Cooking time – 1 hour.

Portions – 8 pcs. or 1,200 ml.

Ingredients

Manufacturing process

Store the purchased treat in a cool place. Enjoy your tea!

Traditional redcurrant jam recipe

Reddish currants, as a source of vitamins for the winter, are preserved using different methods. In this recipe, you are invited to prepare delicious and necessary currant jam.

Ingredients:

• Reddish currants – 2 kg.
• Sugar – 700 g.
• Boiled water – 150 ml.

Manufacturing process:

1. Choose fairly ripe reddish currants to make this jam because they contain a lot of pectin.
2. Separate the currant berries from the branches, sort and remove the warped fruits. Place the berries in a colander and wash thoroughly under running water.
3. Place the clean berries in a container for making jam, pour in the indicated amount of clean water and place everything over medium heat. Boil the berries for a few minutes. Remove the currants from the stove and grind them on a thick sieve to remove seeds and pulp as much as possible. You can later use these squeezes to make compote.
4. Place the purchased currant puree in the same container, add the indicated amount of sugar and cook over low heat for 40 minutes. Do not forget to stir the contents from time to time. During the cooking process, the jam will acquire the desired thickness.
5. Pack the finished jam hot into dry-sterilized containers and roll up the lids.
6. Cover the containers with a warm blanket and leave for a day to cool completely.
7. Store the purchased treat in a cool, dark place.

Redcurrant jam recipe with lemon

Jam prepared according to the recipe proposed for you will turn out to be a catchy, rich color with the taste of the freshest lemon and a dense texture.

Ingredients:

• Reddish currants – 4 tbsp.
• Sugar – 6 tbsp.
• Lemon – ½ pc.

Manufacturing process:

1. Scald the lemon with boiling water, dry it with a cardboard napkin and remove the zest with a sharp knife. Chop the lemon into small pieces. Remove lemon seeds.
2. We separate the currant berries from the branches and sort them, discarding unripe and warped fruits.
3. Place the currants and chopped lemon in a container for making jam, add the indicated amount of sugar, mix well and leave for 1 hour so that the berry releases its own juice.
4. After this time, place the container with the berries on low heat and cook for 5 minutes from the start of boiling. Remove the foam that forms on the surface in a timely manner.
5. Pour the finished jam (it began to thicken during cooking) into prepared sterile containers and roll up the lids. Cover the containers with a warm blanket and leave to cool for a day. Store the jam in a cool, dark place. Remember that to preserve this sweetness well, you need to prepare it from currants that have just been picked.

Redcurrant jam

To prepare this delicious currant jam and jelly mixture, you only need a thick sieve and one hour of time.

Ingredients:

• Reddish currants – 1 kg.
• Sugar – 1 kg.
• Water – ½ tbsp.

Manufacturing process:

1. Sort the currant berries, removing twigs, greenish and warped fruits. Rinse the berries with cool water.
2. Place unstained berries in a container special for making jam, preferably enameled. Do not use iron utensils, because sour currants, when combined with the alloy, will give a bad taste.
3. Place the container with unblemished berries over low heat. Ripe currants will quickly produce their own juice. If the berry is dry, add a little water so that the juice comes out faster.
4. Boil the currants in their own juice for 10–15 minutes until the berries are well cooked. Then wipe the berries on a thick sieve or colander with small holes so that the seeds do not get into the jam. It is important that the jam is a smooth, homogeneous mixture.
5. Add the amount of sugar indicated in the recipe to the purchased puree and mix everything well.
6. Cook the puree and sugar over low heat for 15 minutes, stirring occasionally.
7. Pour the finished jam into dry, sterile containers and roll up the lids. After cooling, your jam will harden perfectly into an elastic jelly.

Traditional redcurrant jam

Using this recipe, you can quickly and easily prepare reddish currants for the winter in the form of thick, fragrant, sweet and sour jam with a soft jelly mixture. This kind of jam will be perfectly preserved at home, because it is undemanding in terms of temperature.

Ingredients:

• Reddish currants – 1 kg.
• Sugar – 1 kg.
• Water – 100 ml.

Manufacturing process:

1. First you need to prepare all the necessary ingredients.
2. Sort the currant berries and separate them from the branches. Wash the currants under running water and dry.
3. Grind the prepared currants into puree using a blender, mortar, or grind into a sieve. Place the puree in a container for making jam.
4. Add sugar to the purchased puree in a 1:1 ratio. If you have extremely sour currants, add sugar in a ratio of 1.5:1. You can add a small amount of unstained water at the rate of 120 ml of water per 1 kg of berries. Mix the puree with sugar until the sugar is completely dissolved.
5. Boil the berry puree with sugar over low heat and cook the jam for 25–40 minutes until the size of the mass is reduced by half or one third. Remove the foam from the surface of the jam in a timely manner.
6. During cooking, the jam should become thick and acquire a beautiful ruby ​​color.
7. Strain the prepared jam into a sieve to remove all small seeds.
8. Pack the hot prepared jam into sterile containers and seal tightly with lids. Turn the containers over, cover with a warm blanket and leave to cool completely. Store the prepared currant jam in a cool place.