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Preserves and jams made from red currants are especially popular. Many people like the sour taste of berries. Recipes for winter redcurrant jam take into account several methods of preparation. Options with heat treatment have lower benefits than methods that allow you to preserve the berries without additional boiling.
Benefits of redcurrant jam
Jam is a food product made from jelly-like berries. Currants are also suitable for making jam because the berries contain natural pectin, which makes the mixture thick without adding additional ingredients.
The starting raw material can be ground through a sieve, scrolled through a meat grinder, or left unchanged with whole fruits.
The benefits of jam from the red variety are discussed in terms of the beneficial effects of the berries on the human body. The fruits contain:
- coumarins;
- natural pectins;
- Sahara;
- micro- and macroelements;
- ascorbic acid.
The complex of substances determines the beneficial effects of berries and prepared jams:
- Improves blood counts. Coumarins affect clotting processes and help prevent stroke and pre-infarction conditions.
- It is a preventative against atherosclerosis, as it helps reduce bad cholesterol levels
- Increases the body's defenses. Thanks to the increased content of vitamin C, natural immunity is strengthened.
- Improves the condition of the eyeball due to the content of beta-carotene. Thanks to this property, they talk about the influence of red currants as improving vision.
- Tocopherols with a high content of vitamin E prevent the harmful effects of free radicals inside cells, which is called preventive measures against cancer.
- Fiber and organic acids help improve digestion. Thanks to these properties, the general condition is normalized and the condition of the mucous membranes of the stomach improves.
- Vitamins and microelements are a complex that helps fight inflammation within the body more effectively, reducing the duration of inflammatory diseases.
- Of particular importance is the property of red berries to improve the general condition during colds and diseases associated with epidemic seasons. Berries can relieve heat and increase sweating. These properties are used in the fight against fever or minor chills. Fruit drinks that are healthy in composition are prepared on the basis of jam.
How to make redcurrant jam for the winter
Many housewives are encouraged to prepare redcurrant jams and jellies by colorful photo recipes. The red variety is ideal for preparations. It has a rich red hue and a jelly-like texture suitable for making breakfast sandwiches, baking or decorating desserts.
Jam is made from whole fruits. Damaged, dried berries can affect the overall taste of the dish, so it is recommended to sort the berries before washing them.
To make jam, red currant berries of consumer ripeness are collected. Twigs and excess debris are removed at the stage of preparing the ingredients.
Redcurrant jam recipes
There are several cooking options. They use a quick method and longer and more complex recipes with additional ingredients.
Simple redcurrant jam for the winter
The classic recipe for making redcurrant jam is the basis for all additional recipes. It takes a little time. The result is a jelly-like sweet and sour mass with particles of berries.
One kilogram of fruits, pre-sorted and washed, is poured with 100 ml of water and boiled over medium heat for about 5 minutes. Then the mass is crushed. To do this, take a blender or masher. After grinding with a blender, the jam is a jelly-like mass with seeds. After crushing, the composition remains heterogeneous; among the crushed berries there are whole fruits.
Add 1.5 kg of sugar to the processed mass, stir and boil at low temperature. The boiling procedure lasts from 25 to 40 minutes. The exact time depends on the type of berry, its degree of ripeness, as well as individual preferences.
Seedless redcurrant jam
This option involves additional manipulations with the fruit. The end result of this recipe is jelly-like seedless redcurrant jam. It is suitable for decorating desserts, spreading on bread or toast. This jam is not usually used for baking pies.
The berries are washed and sorted. Then blanch for about 15 minutes until completely softened. The boiled fruits are ground through a prepared medium-fine sieve. For convenience, use a silicone or wooden spatula. For 1 kg of prepared berries, weigh 850 g of sugar. The mixture is boiled until thickened, cooled. The boiling procedure is repeated 3 times. After the last cooking, the product is poured in portions. Use prepared glass containers.
Redcurrant jam without cooking
Making no-cook jam using redcurrants is quite simple. It has the beneficial properties of berries without the losses that occur during heat treatment. The disadvantage of this method is considered to be a reduced shelf life, but with additional sterilization, the product can be stored in the same way as the welded composition.
Proportions:
- red berry – 1 kg;
- sugar – 1.2 kg.
The ingredients are passed through a meat grinder at the same time. The mixture is then left at room temperature until the sugar crystals are completely dissolved. During the period of time required for infusion, the mixture is stirred with a spatula 2 to 5 times. After dissolving, the mixture is put on fire, heated, but not boiled. Then pour into sterile jars and roll up the lids.
Frozen redcurrant jam
Frozen berries are defrosted naturally, then put on fire without additional addition of water. Boil for 5 minutes, add sugar. About 800 g of sand are weighed per 1 kg of fruit. Then grind it using any chosen method and cook it again, making sure that the mass does not stick to the bottom of the pan.
Red and black currant jam recipe
An interesting recipe for mixing two types of currants with a hint of jam and a unique taste. Black currants are considered sweeter, so the distribution of the amount of sugar and fruit differs from the classic recipe.
Proportions:
- black variety – 1 kg;
- red variety – 250 g;
- sugar – about 800 g;
- water – 1 glass.
Syrup is made from water and sand. Prepared, sorted berries are dipped into hot liquid. The mixture is boiled until thickened. Leave overnight, the next day bring the mixture to a boil. Pour into prepared containers.
Redcurrant jam for the winter with cherries
Winter preparations made from cherries and red currants have an unusual taste.
For 1 kg of cherries you will need:
- 700 g currants;
- 800 g sugar.
The berries are cleared of twigs and debris. The cherries are pitted. Grind the cherries through a meat grinder, add half the sugar and cook for about 15 - 25 minutes. Separately, boil the currants with the remaining sugar. Then the preparations are mixed and boiled for another 5 minutes after boiling.
Redcurrant jam with lemon
For this recipe, take the proportions of the main components according to the formula: 1:1. An additional ingredient is lemon zest. For 1 kg of fruit use 1 tablespoon of freshly prepared zest. This additive makes the jelly taste unusual, adds piquant sourness and a recognizable lemon aroma.
Mix berries, sugar, zest.Press the mixture with a wooden masher, then place it on the stove. Cook for 10 minutes, skim off any foam that appears. After the sugar crystals have dissolved, cook for about 10 minutes without boiling.
The resulting mixture is ground using a sieve and spatula. As a rule, at this stage the workpiece looks liquid. It is left overnight at room temperature. The next day, pectins thicken the composition, and the jam takes on a jelly-like appearance.
Redcurrant jam with gooseberries
Many housewives practice mixing currants and gooseberries. This recipe will appeal to those who love gooseberries and prefer sweet and sour dishes.
Proportions:
- red berry – 1 kg;
- green, black or red gooseberries – 800 g;
- sugar – 1200 g.
Jelly is made from the juice obtained by grinding berries. Gooseberries and currants are ground separately. To do this, use a fine or medium sieve that does not allow small seeds of the fruits of both crops to pass through. Mix the juices, add sugar and cook until boiling over high heat. You can control the acid yourself. For a more sour version, use about 1 kg of granulated sugar; for a sweeter version, use the entire planned volume. Boiling continues for 35 - 40 minutes over low heat, without boiling.
How many calories are in redcurrant jam?
The calorie content of red currant jam depends on the amount of sugar added according to the recipe. The berry in its pure form is not high in calories. It contains 43 kcal.
Adding sugar according to the classic recipe makes the jam 250 kcal high. This indicator can be adjusted. Using less sweetener will make the product less caloric in terms of key indicators.
Terms and conditions of storage
The period when jam retains its beneficial properties lasts about 2 years.In this case, the storage conditions and the method used to store the workpieces are important. The best saving option is the method when the jelly is distributed into sterilized glass containers. Sterilization is a thermal treatment option for glass jars to completely get rid of microorganisms that can provoke chemical reactions of fermentation or mold. Banks are processed in one of the following ways:
- in the oven or microwave;
- using steam;
- boiling.
The lids used to seal the jars are subjected to separate processing. They are boiled for 5 minutes, then cooled and the pieces are tightly twisted.
Jam, which is prepared for quick consumption, is not subjected to heat treatment and is not closed in sterile jars, and is stored on the bottom shelf of the refrigerator for no more than 1 month.
Conclusion
Recipes for winter redcurrant jam surprise with unusual flavor combinations. They can be prepared with or without boiling. Seedless redcurrant jam is especially popular.
