How to make red currant jam?

There are few people who do not like the sweet and sour-sweet red currant jam. There are many recipes for its preparation - in a cold and hot way, with the addition of water, raspberries, cherries, and spices. It is difficult to choose the best recipe until you try several dishes prepared in a different way.

Red currant berries contain large amounts of vitamin A and C, as well as B vitamins, vitamin E and K. The mineral composition is represented by potassium, iron, phosphorus. There are phytoncides, dietary fiber and pectin.

All this causes a positive effect of berries on the immune system, the digestive tract organs, the cardiovascular system. However, such effects will appear only on the condition that red currant jam will be prepared very quickly, in other words, the “correct” recipe should imply minimal heat treatment.

In the currant many acids of organic origin, which causes the sour taste of jam. To make sugar in some cases it is necessary, being guided by the taste. It should not be forgotten that granulated sugar acts as a natural preservative, therefore, a significant decrease (compared with the amount required in the recipe) can lead to damage to the preforms.

At the same time, abusing sugar, you can negate the benefits of jam. There is an erroneous opinion that when cooking classic jam, the ratio of berries and sweetener should be 1: 1 or even 1: 1.5. However, similar proportions are valid for jam recipes, where the berries must remain whole. This can be achieved only using sweet concentrated syrup.

There is no need to preserve the berries in the jam, which means that the amount of sugar should be smaller. It does not perform the function of preserving the structure of berries, but only provides the sweetness of taste and the effect of preservation.

By the way, the presence of pectin in berries is convenient not only from a culinary point of view, it acts as a “broom” in the body, freeing it from slags and toxins.

The calorie content of a dish depends on the amount of sweetener and cooking technology.but an average of 244 kcal per 100 grams. If we talk about "raw" jam, then this figure is slightly higher, since sugar is usually added to it more.

Before you start talking about how to make jam, you should familiarize yourself with the technology of preparing berries. First of all, you need to sort them out, removing rotten and cracked. Despite the fact that the jam involves rubbing the raw materials, it is better not to use currants with damaged skin. It is subject to putrefactive processes and fermentation, and the violation of the integrity of the skin - the entrance gate for pathogenic bacteria.

Suitable berries are washed, removing brushes, dirt, leaves. After that, the berries are thrown into a colander, and then spread on a paper towel in a single layer so that they dry out.

This recipe of preparation for the winter is one of the most affordable and popular, it allows you to save almost all the healing components of the berries. The jam is tender, the structure is similar to the consistency of the soufflé.

It will take:

• 2 kg of red currant;
• 2 kg (maybe a little less - 1700 grams) of sugar;
• glass of water.

Water bring to a boil and throw the berries. Wait until they begin to burst, releasing the juice. You can speed up the process by pressing them down with a wooden spatula. Do not soak currants for too long in boiling water, 2-3 minutes is enough.

Next, you need to fill in the sugar, stirring it with a spoon. Boil jam need on low heat for 30-40 minutes. When hot, it is laid out in cans and sealed.

The value of this dish is that it is cooked without cooking, and therefore all the healing properties of the berries in it are preserved in full. Jam is prepared from grated raw currants, so it should be stored only in the refrigerator, on the top shelf (the temperature should not be less than 1 degree), and then no more than 3-4 months.

Ingredients:

• one and a half kilogram of berries;
• 1.8 kilograms of granulated sugar.

Pre-prepare the berries, and then pass through a meat grinder (fine grate). It is recommended that you add sugar at the same time, since its presence will enhance the juice formation.

After that, the composition should be put in a cool place and left for 3-5 hours until complete dissolution of sugar.

After the indicated time, the jam needs to be mixed again and put into pre-sterilized jars. Then you need to cover the neck of the container with parchment, and on top of it put on the capron cover.

This recipe will appeal to those who do not like to spend much time at the stove. The whole process will take no more than 20-30 minutes, provided that the banks are sterilized simultaneously with the cooking of the dessert. This can be done by placing them in a cold oven and bringing to a temperature of 200 degrees. For this just take about 20 minutes.

The secret of fast cooking in an equal volume of red currants and sugartherefore, it takes less time to dissolve the latter. So, you should take 1 or 1.5 kg of currant and sweetener.

Wash berries, dry and punch through a blender to a state of mashed potatoes. Put on the fire and make granulated sugar. Boil until thickened for 20-25 minutes, then lay them on the banks and roll up.

Using water when cooking jam will reduce the concentration of acids in the berries, so this dish is suitable even for those who suffer from an ulcer or gastritis. Of course, if you do not use it during the exacerbation of these ailments. Do not worry about vitamins and minerals, their number will remain the same.

Ingredients:

• 2 kg of red currant;
• 800 ml of water;
• 3 kg of granulated sugar.

Prepared berries are prepared in advance with the help of kitchen equipment (meat grinder, blender) or manually (using tolkushki). Water put on the fire, and as soon as it boils, put berry puree. After 5 minutes, add sugar and cook until ready.

As already mentioned, red currant goes well with raspberries. You can use both the familiar red berry and blackberry.

The total number of berries and the ratio should remain 1: 1, but the proportions of the berry component may be different.

Ingredients:

• 1 kg of berries (together - currants and raspberries);
• 1 kg of sugar.

Pure, set on fire and add sweetener. Cook for 15-20 minutes until thick. Spread out on the banks.

Berry-fruit sauces are great for meat dishes, not only emphasizing their taste, but also helping them to digest better.

However, a small ass here will not interfere.

It will also set off the taste of currants, if the jam is still used as a dessert and spread on toast or baguette. In short, red currant jam with the addition of blackberry and chili pepper will surprise you with unusual taste and versatility of use.

It will take:

• 2 kg of red currant and blackberry;
• 1.5 kilograms of powdered sugar;
• 1 pod of red and green chili peppers;
• 20 g of pectin (sold as packaged powder);
• a pinch of salt.

From the berries you need to squeeze the juice, passing them through the juicer.Pectin mixed with 200 g of powder and put in the resulting juice with constant stirring the latter.

Chili must be freed from seeds and chopped. Add to juice and put the last on fire for a minute. Then pour the remaining sugar and return the dish to the fire again. Cook until cooked, stirring constantly.

As soon as this happens, the jam is removed from the stove, continuing to mix for another couple of minutes. Then remove the foam and lay out on the banks.

Using this “helper” somewhat simplifies the cooking process, since the unit controls the set temperature.

Ingredients:

• 2 kg of berries;
• 1 kg of sugar;
• 2 glasses of water.

Put the prepared berries in a bowl, add water and stew until soft. Used mode - "Quenching". Currants should begin to burst and let the juice - do not hold it for more, immediately remove.

Berries need to fold on the gauze folded 2-3 times and squeeze the juice. Pour it back into the bowl, add sugar and cook for an hour in the same program. Cover with a lid is not necessary, because in the slow cooker the dish must be stirred.

Experienced housewives always have a few secrets that allow you to get special jams from red currant.

• Slightly unripe berries are more suitable for this dish because they contain more pectin. Well, if they are collected as soon as they turn red.
• Do not soak the berries in the water or send a powerful stream at them during washing. The skin of the berries is thin and may be damaged.
• Due to the high acid content, it is recommended to cook currant jam only in an enamel-coated container. Upon contact with the metal, oxidation of the berries is possible, which will adversely affect the taste of the jam. All metal shovels, spoons and toluments should be replaced with wooden ones.
• Jam in the process of cooking must be mixed, as well as remove the foam formed in the process of cooking.

• Because of the rather bright, saturated taste of red currants, it interrupts the taste of other berries in assorted jams. To prevent this phenomenon by adding other berries at least 30-40% of the total mass. Red currant combines well with cherry, gooseberry, raspberry.
• Avoiding the burning of sugar when introducing it into the water or berry mass can be, if you do it in portions. After pouring a small amount of sweetener, you need to let it dissolve a little, then add a new one.
• Vitamin C is better preserved if it is combined with calcium. To increase the content of the latter and, accordingly, the level of ascorbic acid in the jam, add citrus, strawberries, gooseberries, as well as ground into sesame, almond flour, poppy.

• It is worth noting that red currant jam will get a pleasant aftertaste when combining berries with all kinds of nuts. Such an additive, in addition, will enrich the dish with magnesium.
• In the jam, you can put spices and aromatic medicinal herbs - mint, thyme, currant leaves, cloves, cinnamon, rosemary. Using mint, vanilla and fresh berries gives the jam a refreshing, “summer” taste. If you put a clove, cinnamon, ginger to it, then the dish will turn out more tart, saturated, "winter".
• You can add a spicy and rich taste to the dish by adding a pinch of salt at the end of the cooking. It will not be felt in the finished jam, but will enhance the taste of berries and sweetener.
• The consistency of the jam does not involve turning the cans at the end of the conservation. In addition, oxidation may occur if the acidic dish comes into contact with the metal surface of the lids.
• Due to the large temperature difference of the jar after preservation, they may explode. To ensure uniform and slow cooling of the hot jam poured over the cans, you can wrap them in an old blanket. In this form, they are left until the billet cools down, after which it is removed to the main storage location.

To learn how to make red currant jam in 20 minutes, see the following video.