Red currant jam

Here is a recipe for pitted red currant jam - a very bright and tasty treat. The dessert has a pleasant sourness and is obtained without sugary sweetness - this is achieved due to the correct ratio of berries and granulated sugar. This jam can surprise loved ones and guests with its delicate and harmonious taste.

Is it possible to make red currant jam without resorting to heat treatment? Perhaps! Here is a simplified recipe for this delicacy. Red currant jam is very healthy, and its sweet and sour taste will appeal to many. Better than a delicious dessert in the diet can only be a delicious and at the same time healthy dessert!

Delicious and healthy five-minute jam from berry yergi and red currant. This is a very aromatic delicacy, quite thick in consistency. It will be a good addition to tea, pies and pancakes.

Fragrant jam made from irgi and currant is not only a good addition to tea, but also a very healthy delicacy. These berries are quite affordable in our region, not expensive, and go well with each other. And it doesn't take long to cook, just a couple of minutes and the treat is ready!

Red currant is a very healthy berry, and also incredibly tasty. Red currant jam will become a real storehouse of vitamins for the winter. And you can cook it in a matter of minutes!

Fresh red currant is a berry for everyone's taste, because it is quite sour and contains tangible seeds. But in the form of jam, it is completely transformed.The acidity of the currant is smoothed out by sugar and gives a very rich and intense flavor. This jam does not require the addition of gelling agents, since the natural content of pectin in berries is very high.

Red currant berries do not have a sweet taste, but they contain many useful substances. Also, thanks to the pectin contained in the currants, currants have the valuable property of self-gelation. Therefore, to obtain a thick red currant jam, the addition of additional gelling components and also long boiling is not required.

With its consistency, red currant jam resembles jelly: it is just as thick. However, the jam is softer and softer in texture, it stretches pleasantly and melts on the tongue.

Jam or red currant jelly is a wonderful delicacy, very tasty and appetizing. The tart sweet and sour taste of this jam goes well with various pastries and fits well as a layer in cakes, pies and other desserts.

I want to share a wonderful recipe for a delicious delicacy. Red currant jam with pectin is easy to prepare and does not take much of your time. The treat is moderately sweet and sour. Jam can be used as a layer of cakes or pastries.

If you don't know what to cook with red currants for the winter, I highly recommend boiling jam with gelatin. The recipe for a delicious jam is obscenely simple, and the result is a delicious treat rich in many useful vitamins.

To make thick jam from raspberries and red currants, it is important to know one secret: currant berries must be grated through a sieve not at the very beginning, but during the cooking process, because pectin is found in the pulp of the berries. There is enough pectin in red currants, so the jam will harden well with the addition of raspberries.

Red currant jam is a natural vitamin preparation for the winter. Due to the fact that it contains agar-agar, it turns out to be thick and rich. This natural thickener, agar-agar, is very beneficial for the body, so this jam can be used even by young children.

Unusual red currant and orange jam will be a pleasant addition to tea and homemade cakes. Oranges can be used with the zest, and so that the jam does not taste bitter, hold the fruit a little in the freezer.

A convenient and quick harvesting of red currants for the winter will be jam. Many people call this jam currant jelly, but this is incorrect, since the jelly is prepared with the addition of various gelling ingredients, and red currants are rich in pectin and freeze even without prolonged cooking, but this does not change the essence of the preparation. To prepare a five-minute jam, you need to know that there are varieties of currants with a low pectin content, then the jam needs to be boiled for longer than 5 minutes or gelatin added.

Red currant jam, even when boiled for 5 minutes, turns out to be quite thick, due to the content of a large amount of pectin in this berry. The principle of making jam is simple: first, the currants are brought to a boil, then grind through a sieve and then cook for 5 minutes. It is important not to digest the jam, otherwise the pectin will collapse and the workpiece will be liquid. Sugar for jam is taken in a standard proportion - 1: 1.

The currants are filled with water and cooked for several minutes. Then the berries are crushed, sugar is added to them and everything is cooked for another 3-5 minutes. The resulting mass is filtered through a sieve and poured into sterile jars. It turns out a very tasty and healthy jelly.