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Repis is the wild “ancestor” of modern cultivated varieties of black currant. This plant successfully adapts to unfavorable climatic factors and vagaries of weather, therefore it successfully survives in most of the territory of Russia. Sometimes it is planted in personal plots. Gardeners value repis for its unpretentiousness and consistently high yield. When fresh, the berries are very sour, but preparations for the winter from them turn out tasty and healthy. You can, for example, make jam, compote, liqueur, marmalade. But the most popular option is, of course, turnip jam.
How to make turnip jam
Wild or forest blackcurrant is highly valued in folk medicine due to its high content of vitamins (especially C), macro- and microelements. Therefore, turnip jam is not only a pleasant aroma and original sweet and sour taste, but also significant benefits for health and immunity. The berries also contain a lot of pectin, the consistency of the finished product is thick, reminiscent of jelly.
Repis is a berry that not everyone is familiar with.
Five-minute turnip jam
This type of turnip jam is sometimes called “live.” Wild black currant berries and sugar are taken in equal proportions.You will also need water - a glass for every kilogram of repiss.
To make five-minute wild currant jam, you need to proceed as follows:
- Sort through it, getting rid of plant debris, rinse in cool running water, pouring small portions into a colander.
- Pour water into a basin, pan, or other suitable container and add sugar. Bring to a boil over low heat, cook for another 3-5 minutes until all sugar crystals have dissolved.
- Pour repis into the resulting sugar syrup. Stir gently, as if “drowning” the wild currants in the liquid.
- Bring to a boil over high heat, then reduce to medium. Stir constantly, skim off foam. 5 minutes after boiling, remove the container with jam from the stove.
- Pour it into previously prepared (washed and sterilized) jars. Close the lids (they also need to be kept in boiling water for a few minutes).
- Turn the containers upside down and wrap them up. Let cool completely. Transfer to storage location. Not only a refrigerator is suitable, but also a pantry, cellar, basement, glazed loggia.
Whole berry jam
Compared to the previous recipe, it requires half as much water - 0.5 cups per 1 kg of turnips. The berries themselves and sugar are taken in equal proportions. Preliminary preparation of wild currants before cooking is no different from that described above.
Making this wild currant jam is not difficult, but it is a rather lengthy process:
- Prepare sugar syrup using the same technology as for five-minute jam.
- Add a glass of turnips and let the syrup and berries boil. Cook over medium heat for 5 minutes, stirring continuously and removing foam.
- Pour another glass of wild currants into the container and repeat the steps described above. Continue this cooking for five minutes. The number of “series” should correspond to the number of glasses of berries that went into the container.
- After boiling the last portion of repiss, remove the jam from the heat, pour into sterilized jars, and close with lids.
Despite the fact that the jam is made from whole berries, at the end of the process a very thick syrup is obtained with individual “splashes” of wild currants. Only 1-2 portions of repiss, sent into the container last, retain their integrity. Others turn into almost mush during the cooking process.
Jam from berries passed through a meat grinder
The ratio of turnips and sugar in this recipe is the same – 1:1. No water required at all. The finished jam according to this recipe resembles jam. This is very convenient if you plan to use it as a filling for baked goods.
Turnip jam for the winter is prepared according to the following recipe:
- Grind clean and dried wild currants through a meat grinder, add sugar, and mix gently.
- Place the container on low heat. Once enough liquid has been released, increase it to medium.
- Bring to a boil, then reduce heat to low again. Cook, stirring continuously, for 45 minutes.
- Remove the container from the stove and cool the turnip jam directly in it. It is best to let it sit at room temperature overnight, covered with a clean towel.
- Place in prepared jars, close with lids, and immediately put away in a place of permanent storage.Important! The jars in which this repis jam is placed must be dry.
How to cook without cooking
This jam requires only sugar and water in equal proportions. It takes minimal time to prepare:
- Wash the berries and prepare the jars.
- In a food processor or using a blender, grind the repis to a smooth paste. This takes 2-3 minutes.
- Take the resulting puree in small (about 0.5 liters) portions and add an equal volume (0.5 kg) of sugar to it. Continue grinding at the slowest speed until it is completely dissolved. Approximate time – 5-7 minutes.
- Pour the prepared jam into dry jars and sprinkle a layer of sugar about 0.5 cm thick on top.
Important! This “raw” wild currant jam is stored only in the refrigerator. Close the jars with screw or plastic lids.
Conclusion
Turnip jam, unlike fresh berries, is very tasty. Even after heat treatment, wild currants retain most of the vitamins and other healthy substances. You can make jam using several different recipes, but in any case the technology is extremely simple. Even novice cooks can do this original dessert made from wild currants.
