Red currant jam

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.

An interesting combination of red berries with a pleasant sourness. Sufficiently thick jam is obtained due to natural pectin, which contains currants. Grind the berries into a homogeneous and appetizing preparation, which is very pleasant to open in winter and enjoy every spoon.

Harvesting red currants with sugar for the winter without any heat treatment, that is, in a cold way, allows you to maximize all the vitamins and useful properties of this berry, and its taste is fresher and more pleasant than the berry itself. The optimal proportion of berries and sugar is 1: 1.5 - 1: 2. Lovers of proper nutrition can replace sugar with honey. Such currants are stored only at low temperatures, and even a large amount of sugar does not save from fermentation. Remember that all cooking utensils must be clean and dry.

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.

Red currant itself is a very sour berry and few people eat it, but it is the sour juice of the grated berry that contains many substances to strengthen the immune system, and when mixed with sugar, this dessert turns out to have a pleasant sweet and sour taste. Such a workpiece is stored only under low temperature conditions, otherwise it begins to ferment even with a high sugar content.

You can quickly and easily prepare red currants without cooking. In the refrigerator, each housewife should have several jars of such a blank, because it strengthens the body's immunity. It is prepared in a standard way: it is crushed in any way and mixed with sugar. The grated currants are not rubbed through a sieve, because it is important to preserve the seeds of the berries, in which the content of nutrients is greatest. The optimal amount of sugar for this preparation is 2.2 kg per 1 kg of berries.

Red currant ripens early, and although it contains less nutrients than black currant, but due to the pleasant sourness and high pectin content, many prepare currant jelly without boiling. Jelly has a thick texture and keeps well in a cold place for several months. You will get not only a delicious dessert for tea, but also an impregnation for cakes and rolls in homemade baked goods.

Red currant jelly can be prepared for the winter without the cooking process.The conditions for reliable preservation are sugar in the right proportion (1 glass of sugar to 1 glass of juice) and storage of this blank in a cold place. Juice is obtained from currants in various ways, and one of them is a juicer, but it is better to use a mechanical juicer, since an electric juicer makes the juice very frothy, and leaves the cake moist, and it mainly contains pectin and jelly does not harden well.

Red currant is the best berry for making currant jelly for the winter, as it contains a lot of natural pectin. When preparing such a dessert from berries purchased on the market, or when you do not know the gelling properties of currants (there are varieties with a small amount of pectin), it is better to prepare jelly with the addition of gelatin. We cook jelly without boiling, just heat it a little for better dissolution of gelatin and sugar.

The berries are covered with sugar and left for 5 minutes. Then everything is put on fire, brought to a boil and cooked for 8 minutes. The currants are wiped through a sieve, the resulting mass is laid out in jars and the jelly is rolled up.

Currant berries are ground in a blender until puree, then mixed with sugar and left for 20 hours. Then everything is laid out in jars, sprinkled with granulated sugar on top and sent to storage in the refrigerator.

The currants are mixed with sugar and everything is made through with a blender. The resulting mass is laid out in plastic containers and sent to storage in the freezer. As a result, an excellent addition to tea is obtained, and it can also be added to compote.

The currants are crushed with a blender and granulated sugar with lemon passed through a meat grinder is added to it. Everything mixes well and is laid out in sterile jars. It turns out a very tasty delicacy that will be a great addition to tea.

The currants are mixed with granulated sugar, crushed with a blender and oranges passed through a meat grinder are added to it. Everything is mixed well and left for an hour. The finished delicacy is laid out in jars and stored in the refrigerator.

The currants are rubbed through a fine sieve. Gelatin dissolves in water, after which it is mixed with part of the juice from the currants and cooked for a couple of minutes until dissolved. It is poured to the berries, everything is mixed, laid out in jars and placed in the refrigerator.

Currants are rubbed with sugar, and raspberries through a sieve. Next, the berries are mixed and boiled for 5 minutes. The jelly is left until it cools completely, after which it is laid out in banks and rolled up.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

The currants are rubbed through a sieve, and the resulting mass is mixed with sugar. The resulting jelly is laid out in sterilized jars and sent to the refrigerator for storage. This is a very simple recipe that makes a delicious addition to tea or baked goods.

With the help of a juicer, juice is squeezed out of currants, which is then poured into a saucepan. Sugar, water are added to it and everything heats up well. Another liquid jelly is poured into cans, closed with lids and sent to the refrigerator.

Water is added to the washed currants, everything is brought to a boil and cooked for 5 minutes. Then the berries are rubbed through a sieve, sugar is added to them and everything is cooked for another five minutes. The finished jelly is laid out in banks and rolled up.

The currants are crushed, the resulting mass is wiped through a sieve and sugar with gelatin is added to it. After 15 minutes, everything is sent to the fire, brought to a boil and laid out in sterile jars. It turns out a very tasty jelly, which is ideal as a dessert for tea.

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.