Redcurrant jam: step-by-step recipes

Content

1 Benefits of red currant jam
2 Redcurrant jam recipes
3 Calorie content
4 Terms and conditions of storage
5 Conclusion

At any time of the year, red currant jam will appeal to both adults and children. It will not be difficult to collect or purchase several kilograms of this berry to prepare a healthy delicacy from it. In addition to red currants and sugar, you can add other berries and fruits to taste.

Benefits of red currant jam

Red currant is considered a health berry. Its beneficial properties are multifaceted and are widely used in folk medicine:

Since ancient times, products from this berry have been used as a general tonic for colds and fever. The vitamins it contains strengthen the immune system, help fight illness and recover faster.
The microelements included in its composition have a beneficial effect on the functioning of the heart and blood vessels.
Those who suffer from high cholesterol should include jam in their daily diet.
The high iron content promotes blood formation, and iodine has a positive effect on the functioning of the thyroid gland.

If there are no contraindications, such as stomach ulcers, gastritis with high acidity or diabetes, red currant jam can be consumed daily.

Redcurrant jam recipes

To prepare the berries for cooking, they need to be sorted. Remove leaves, twigs, moldy and diseased berries. If the recipe calls for rubbing the berries through a sieve, then it is not necessary to pick off the green tails. If the berries are to be used whole, all stems must be removed. Rinse the sorted fruits under cold water. Leave the colander over the pan for 20-30 minutes to drain the water.

It is necessary to prepare jars and lids. Wash containers with baking soda without using detergents. Place to sterilize in the oven for 20 minutes, or in a steam bath. Boil metal lids.

Advice! The jars should be of such a size that the opened jam can be eaten immediately.

A simple recipe for redcurrant jam

An elementary cooking method that does not require special skills. The fruits contain a lot of pectin, so a thick jelly-like consistency is obtained with minimal boiling. The finished product can be used as a filling for sweet pies, a layer for biscuits, and cookies.

Required:

granulated sugar – 1.5 kg;
currant berries – 1.5 kg.

Cooking method:

Place the berries in a saucepan and sprinkle with sugar.
Mix well, pressing lightly so that the mixture is saturated with juice.
Bring to a boil over low heat and cook for 10 minutes.
Rub the mixture through a fine metal colander or sieve to remove the peel, most of the seeds and tails.
Place the pureed mass on the stove again and bring to a boil.
Cook, stirring, 30-60 minutes. Drop a little on a saucer. The finished jam should not spread.
Pour into jars. Roll up the lids.

Important! Red currants contain a lot of acids, so they are quite tart. For the jam to be tasty, there must be no less sugar than berries.

Redcurrant jam with gelatin

If you want a thick jelly, like marmalade, then you can prepare jam for the winter with the addition of gelatin. It can be served on the table as an independent dessert.

Required:

granulated sugar – 1.5 kg;
currants – 1.5 kg;
gelatin – 40 g.

Cooking method:

Pour gelatin into 100 ml of water and leave to swell.
Place the berries in a thick-walled saucepan or saucepan, sprinkle with sugar, stir, pressing to release the juice.
Bring to a boil and simmer for 15 minutes, then strain through a sieve or fine colander to remove skins and pits.
Place on low heat again and cook for 30 minutes.
5 minutes before the end of cooking, place the gelatin on low heat and, stirring, heat until completely dissolved.
Check readiness using a cold saucer.
Pour gelatin into the berry mass, stir quickly and pour into prepared jars.
Roll up the lids and leave to cool.

Warning! Do not boil gelatin! From heat treatment of the berry-gelatin mixture at 100^OThe gelling properties disappear.

Redcurrant jam with pectin

Pectin is a natural gelling substance obtained from fruits, sunflower inflorescences, and algae. It is a universal orderly for the body, actively cleansing it and helping to normalize metabolism. Adding this substance to red currant jam enhances its beneficial properties.

Required:

currant berries – 1.5 kg;
sugar – 1.5 kg;
pectin – 30 g;
water – 200 ml.

Cooking method:

Crush the berries or puree them in a blender.
Pass through a fine metal sieve.
Place the mixture in a saucepan and add sugar.
Bring to a boil over low heat and cook for 30 minutes, stirring regularly.
Dissolve pectin in water at room temperature.
Pour the dissolved jelly into the mixture in a thin stream, stirring, turn off the heat.
Place into jars and seal with lids.

The amazingly delicious jam-jelly is ready.

Redcurrant jam with watermelon

The refreshing aroma and original taste will appeal to the smallest delicacies.

Required:

currants – 1.7 kg;
watermelon pulp – 1.7 kg;
granulated sugar – 2.5 kg;
if a denser consistency of the final product is required, you need to add corn starch - 70 g; water – 170 ml.

Cooking method:

Grind the berries and watermelon pulp with a blender or meat grinder. If you want to get jam with pieces, then cut a slice of watermelon into cubes.
Rub through a fine metal mesh.
Place in a saucepan, sprinkle with sugar and bring to a boil over low heat.
Cook, stirring, 30-60 minutes. 10 minutes before the end of cooking, add the chopped watermelon.
Add starch diluted in water at room temperature at the very end of cooking. Quickly stir the mixture, wait for small bubbles on the surface and turn off. Do not boil.
Place into jars and seal tightly.

It turns out to be an excellent dessert, the preparation of which does not require much effort or time.

Redcurrant and cherry jam

Currants and cherries are a wonderful vitamin cocktail.

Required:

currants – 2 kg;
ripe cherries – 0.7 kg;
sugar – 2.5 kg.

Cooking method:

Blend the berries thoroughly with a blender or grind in a meat grinder.
Remove pits from cherries. Cut into pieces or puree like currants.
Place the berry mass in a saucepan with a thick bottom and cover with sugar.
Bring to a boil over low heat and cook for 30-60 minutes, checking for readiness using a cold saucer.
You can add cinnamon on the tip of a knife.
Divide the still boiling mass into prepared jars.
Roll up the lids and leave to cool.

Currant-cherry jam is perfect for pancakes and pancakes, it can be spread on toast and sweet sandwiches.

Calorie content

Red currants are a low-calorie product with high nutritional value. When sugar is added, the calorie content increases significantly due to its carbohydrates. Ready-made red currant jam is 444 kcal per 100 g with a 1:1 product ratio.

If jam is cooked with watermelon, calories are reduced by 10 units per 100 g. Gelatin and pectin are high-calorie products, but their percentage in jam is small; they add only one per 100 g.

Terms and conditions of storage

Jam made from red currants has a high content of natural acids and pectin. With the addition of sugar, it will withstand room temperatures well until the next harvest. Shelf life in hermetically sealed containers:

at a temperature of 18-20^O C – 12 months;
at a temperature of 8-10^O C – 24 months.

Keep jars with the finished product in a dark place, away from direct sunlight and daylight.

Conclusion

Red currant jam has become a unique source of substances beneficial to the body. If you follow proven recipes, it is easy to prepare; it does not require long boiling or special additives. At any time of the year, a fragrant, amazingly tasty product will be just right for the tea table.It can be served as a separate dish, or used to make cheesecakes, cakes, and puddings. It is perfectly preserved even if there is no underground space or space in the refrigerator.