Recipes for red and black currant confiture

Blackcurrant confiture is a tasty and healthy delicacy. It is easy to prepare at home if you know a few interesting recipes. In addition to black, red and white currants, gooseberries, raspberries and strawberries are used to prepare a wonderful dessert.

Useful properties of currant jam

Confiture is a jelly-like product with pieces of berries or fruits evenly distributed in it, boiled with sugar with the addition of pectin or agar-agar. Currant confiture retains the beneficial properties of the fresh berries from which it is prepared. A large amount of carbohydrates in combination with vitamins and minerals helps to quickly saturate the body, restore strength and strengthen the immune system. This dessert is useful for children and people who do heavy physical work.

The healthy delicacy contains a lot of pectin - dietary fiber necessary for the body for the proper functioning of the gastrointestinal tract. Glucose and fructose stimulate mental activity.

Currant confiture recipes

Confiture is slightly different from jam in that it contains a gelling agent. It can be gelatin, agar-agar or starch. If you prepare the dessert correctly, you won't need a thickener. Berries contain a lot of pectin, which is a natural gelling agent.

Berries from their plot are collected in dry weather and immediately cooked. When stored, they quickly deteriorate and become wrinkled. This reduces the yield of the finished product and worsens its taste. Store-bought berries will also work if they are small: they are still ground before cooking.

The proportions of sugar in recipes are different - it depends on the taste and desire of the housewife. If the amount of sugar is two or three times less than the berry mass, it is advisable to sterilize the resulting product, placed in half-liter jars, in boiling water for at least 10 minutes.

Currant confiture with gelatin

Adding gelatin allows you to get a thicker dessert consistency in a short time.

Ingredients:

• black or red currants – 1 kg;
• granulated sugar – 0.75 kg;
• gelatin – 1 tsp.

Preparation:

1. Sugar is added to the washed berries and left for a while until the juice appears.
2. Gelatin is diluted in a small amount of warm water.
3. Place the berries on the fire, after about 5 minutes the sugar will dissolve.
4. Bring to a boil, cook over low heat for 10 minutes, stirring and skimming off the foam.
5. Add gelatin and turn off the heat.

The hot jam is placed in sterile jars, covered, and turned over until it cools completely.

Currant confiture on agar

Agar-agar is a natural gelling product in the form of a light powder, which is obtained from algae. Making dessert with it is quick and easy.

Ingredients:

• red or black currants – 300 g;
• granulated sugar – 150 g;
• agar-agar – 1 tsp. with a slide.

Preparation:

1. The berries are washed and destemmed.
2. Grind in a blender with sugar.
3. Agar-agar is poured into 2-3 tbsp. l. cold water is added to the resulting mass.
4. Cook over low heat for 3 minutes from the moment of boiling, with constant stirring.
5. Turn off the heating.

Confiture is good as an independent dessert. It can also be used as a filling for various homemade baked goods. It holds its shape perfectly in confectionery products and does not spread.

Currant confiture with starch

For preparation you need ripe berries, regular granulated sugar and corn starch for thickness. After quick preparation, the delicacy retains all the beneficial substances and vitamins.

Ingredients:

• berries – 500 g;
• granulated sugar – 300 g;
• water – 100 ml;
• starch - 1 tbsp. l.

Preparation:

1. The washed berries are poured into the pan.
2. Add sugar and water.
3. They put it on fire.
4. Starch is diluted in 2-3 tbsp. l. water, and pour into the resulting mass as soon as the sugar dissolves.
5. Stir the confiture with a spoon and remove from the heat when it starts to boil.

The finished confiture is poured into clean sterilized jars and stored in the pantry.

Blackcurrant confiture for the winter with gooseberries

To prepare a dessert of gooseberries and blackcurrants, it is difficult to indicate the exact amount of sugar. It depends on the mass of juice with pulp obtained after grinding the berries through a sieve. The correct proportion is 850 g of sugar per 1 kg of berry mass.

Ingredients:

• gooseberries – 800 g;
• black currant – 250 g;
• granulated sugar – 700 g;
• water – 100 g.

Preparation:

1. The berries are washed and sorted, the tails are not cut off.
2. Pour into a basin and crush or lightly crush with your hands.
3. Add water and heat the mixture over the fire until the berries soften.
4. When the gooseberry and blackcurrant skins lose their shape and become soft, turn off the heat.
5. Strain the berry mass through a sieve, squeezing well.
6. Add sugar to the seedless puree and put on fire.
7. Cook for 15-20 minutes after boiling, skimming off the foam.

While hot, the finished product is poured into jars and immediately closed with sterile lids.

Recipe for blackcurrant confiture with orange

In this delicacy, the aroma of berries combines perfectly with orange. You don’t even need to peel the citrus, just wash it well and cut into pieces along with the peel.

Ingredients:

• black currant – 1000 g;
• granulated sugar – 1000 g;
• orange – 1 pc.

Preparation:

1. Washed and peeled blackcurrants are ground in a blender.
2. Do the same with an orange cut into pieces.
3. Mix currants and orange.
4. Add sugar.
5. They put it on fire.
6. Cook for 5 minutes after boiling, skimming off the foam.

The finished aromatic product is poured into sterilized glass containers for long-term storage.

Redcurrant confiture with raspberries

To prepare this dessert you only need berries and sugar in a 1:1 ratio. The thick consistency, excellent aroma and taste characteristic of raspberry-currant confiture will make it a favorite family delicacy.

Components:

• raspberries – 800 g
• red currant – 700 g;
• granulated sugar – 1250 g.

Preparation:

1. The berries are washed and chopped with a blender or meat grinder.
2. The resulting mass is passed through a sieve, resulting in about 300 g of cake and 1200 g of juice with pulp.
3. Heat the pan with berry puree to a boil.
4. When the berries boil, add granulated sugar and cook for 10-15 minutes.
5. Pour the hot prepared dessert into clean containers and cover with lids.

Already 30 minutes after cooling, the dessert becomes thick.

Black and red currant confiture

Different types of fruits and berries are perfectly combined in one dessert. The delicate sour taste of red currant complements the rich aroma of black currant. The color of the finished product is beautiful, bright red.

Ingredients:

• red currant – 250 g;
• black currant – 250 g;
• granulated sugar – 300 g;
• water – 80 ml.

Preparation:

1. The berries are peeled and washed.
2. Steam over heat in a saucepan with a little water added.
3. Rub the boiled mass through a sieve.
4. Sugar is added to the resulting puree; it should be 70% of the volume of ground red and black currants (for 300 g of berries - 200 g of sugar).
5. Boil the juice and sugar over low heat for 25 minutes.

The resulting jam is poured into sterile jars and closed. It hardens quickly, becomes thick and retains a pleasant aroma.

Red and white currant confiture

The color of the finished dessert is soft pink, unusual. It makes a beautiful layer for sponge rolls.

Ingredients:

• berries without petioles – 1 kg;
• water – 1 tbsp.;
• granulated sugar – 300 g.

Preparation:

1. The berries are washed, lightly kneaded with hands, and filled with water.
2. Place on medium heat.
3. After boiling, reduce the heat and warm the berries for 5-7 minutes.
4. Beat the steamed berries with a blender until smooth.
5. To separate the seeds, pour the berry mass into a saucepan through cheesecloth.
6. Strain out the juice from the pulp remaining in the fabric with your hands, twisting it into a tight bag.
7. Add sugar to the juice and pulp and put on fire.
8. From the moment it boils, cook for 10-15 minutes over low heat, stirring with a wooden spoon.

The finished confiture is poured into jars. It turns out opaque and runny. During storage, the dessert will thicken a little. If you want to get a thicker consistency, you can add gelatin, agar-agar or starch during cooking.

Redcurrant and strawberry confiture

Some housewives add vanilla essence to redcurrant and strawberry confiture. The smell of vanilla goes well with the strawberry aroma.

Ingredients:

• strawberries – 300 g;
• red currant – 300 g;
• granulated sugar – 600 g.

Preparation:

1. The berries are washed and destemmed.
2. Grind in a blender with sugar.
3. Cook for 15-20 minutes, skimming off the foam and stirring with a wooden spatula.

Pour the finished jam into jars and seal with clean lids.

Redcurrant and watermelon confiture

This delicacy can be prepared in 5 minutes. In addition to berries, sugar and starch, you will need a juicy, not overripe watermelon. It can be crushed in a blender along with the seeds.

Ingredients:

• red currant berries without stalks – 300 g;
• granulated sugar – 150 g;
• watermelon pulp – 200 g +100 g;
• corn starch - 1 tbsp. l.;
• water – 30 ml.

Preparation:

1. The berries are washed, then covered with sugar in a saucepan.
2. Place the pan on the stove and cook over low heat.
3. Cut the watermelon pulp into large pieces and place it in a blender.
4. Ready watermelon juice is added to red currants.
5. Starch is mixed with a small amount of water and added to the jam after boiling.
6. Finely chop the watermelon slices, add them to the pan after adding the starch, and turn off the heat.

Pour the prepared currant-watermelon confiture into clean, sterilized jars.

Terms and conditions of storage

Confiture can be stored for a year using sterile glass containers and canning lids. It is advisable to store jars of sweet preparations in a cool, dark place, for example, in a cellar. When stored in a cupboard, jars of jam are pre-sterilized in boiling water for 10-15 minutes, after which they are sealed.

Conclusion

Blackcurrant confiture is an excellent product that is used to make cakes, pastries and rolls, spread on bread, pancakes, biscuits and waffles. Good for ice cream and yoghurt. It allows you to store berries and fruits for a long time without losing their beneficial properties. It is much cheaper to prepare a delicious preparation yourself from fresh berries than to buy it in a store. Good confiture is also made from gooseberries and other summer fruits.

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