Content
Fragrant red currant jam with oranges will appeal to lovers of pleasant thick confitures with a refreshing sourness. This summer treat goes well with a scoop of vanilla ice cream, and in winter it will relieve colds thanks to its high vitamin C content.
How to make red currant jam with orange
A healthy and tasty treat can be prepared in two ways.
- Hot – Grind the ingredients in any way, mix with sugar, let stand until the pulp releases juice. Place the workpiece on low heat in a stainless steel or aluminum basin and boil. Roll the jam into sterile jars using a machine or disposable screw caps. The hot method increases shelf life due to the effect of temperature.
- Cold – Cover the sorted and washed currants with white granulated sugar and put them in the shade to release the juice. Mix the berries with ground orange pulp and distribute into sterilized jars. Cover each with a tight nylon lid and keep in the refrigerator.
Recipes for redcurrant and orange jam
The rich taste of fresh berries and pleasant citrus sourness will help you preserve simple step-by-step jam recipes for the winter.
A simple recipe for red currant jam with orange
Ingredients for preparing thick and aromatic preserves:
- large red currants – 1 kg;
- large juicy orange fruits - 1 kg;
- granulated sugar – 1-1.2 kg (depending on taste).
Culinary process:
- Clean large currant berries from debris and branches, rinse and discard in a sieve or colander.
- Pass dry berries through a fine mesh meat grinder into puree.
- Cut the washed oranges along with the zest into small slices and roll through the middle mesh of a meat grinder.
- Mix the ingredients in a bowl with sugar and leave for half an hour until the sugar melts.
- Grind the ingredients again with a meat grinder or blender to achieve homogeneity.
- Bring the mixture to a boil over low heat and cook for 5 minutes, stirring and skimming off the white foam. It is important to turn the thick mixture from below with a wooden spatula to prevent burning.
- Heat jars with a small amount of water in the oven for 3 minutes or steam over a boiling kettle. Distribute the thick mass into sterile jars and roll up with a key.
- After the preservation has cooled at room temperature, take the jars to a cool place.
Currant-orange jam will be a rich red color with a smooth texture and a light citrus aroma.
Cold redcurrant jam with orange
Ingredients for raw redcurrant and orange jam:
- large currant berries – 1 kg;
- granulated sugar – 1.2 kg;
- sweet oranges – 2 pcs. bigger.
Step by step cooking method:
- Grind the washed and dried oranges with sorted currants in a blender or grind them in a meat grinder on a fine mesh.
- Combine the resulting aromatic puree with sugar and stir until the crystals are completely dissolved.
- Leave the jam in a warm place for 1-2 hours so that the consistency becomes denser and more homogeneous. During this time, the fruits will exchange juices and the product will acquire a rich aroma.
- Place the finished jam in sterile dry jars and seal with plastic lids.
- If desired, you can add banana slices sprinkled with lemon juice or a pinch of vanilla to the bottom of the jars.
- Place the cooled currant jam in the refrigerator.
The product will take on the appearance of a thick jelly. “Raw” currant-orange jam has the taste of fresh fruit and retains the aroma and beneficial properties of the raw material.
Delicious redcurrant, orange and raisin jam
Tender, tasty and vitamin-rich jam should be prepared from the following ingredients:
- large currants - about 1 kg;
- a full glass of raisins;
- sugar - by weight of the finished puree;
- orange fruits – 2-3 pcs. (depending on size).
Method for making jam:
- Peeled, washed and dried currants are crushed in a blender bowl and transferred to a stainless steel container.
- Scald the washed raisins with boiling water (do not steam), wash and blend with a blender. If using a different type of raisin, remove the seeds from the inside.
- Cut clean oranges into pieces along with the peel and blend with a blender in a bowl.
- Mix all components in a container, weigh the mass and add sugar in a 1:1 ratio.
- Place the mixture on low heat, boil and cook, stirring, for 5 minutes.Be sure to remove any sweet foam during the process. After this, cool the jam gradually.
- Repeat the cooking-cooling process 3 times. During breaks, cover the container with gauze to prevent flies or wasps from getting into the sweet sticky mass. In this way you can achieve the desired thickness of the jam.
- Distribute the cooked mass into half-liter jars, roll up and turn over onto the lid. Wrap the workpiece in a blanket and cool.
- Put the preserved food in the cellar or pantry.
Preservation is suitable as a filling for pies, an additive for sandwiches and tartlets.
Terms and conditions of storage
The optimal storage temperature for jam, at which all the nutrients and vitamins of the fruit remain, is +5 +20 degrees. If the temperature is violated, the time frame is reduced.
Storage methods:
- It is better to keep the preparations in the refrigerator on the bottom shelf at a temperature of +4 +6 degrees. The shelf life ranges from 24 to 36 months.
- You cannot put preserved food in the freezer, as the jam will lose its taste and beneficial qualities and become sugary.
- In a dark and cool cellar or pantry, currant jam can be stored for 12-24 months. If the mass has become sugary, place it in a bowl of warm water and swirl from side to side.
Conclusion
Red currant jam with oranges has a pleasant citrus aroma, rich garnet color and a refreshing taste. The pleasant, uniform texture is suitable for filling pies, as a flavoring agent for drinks, and as a healthy addition to a cup of hot tea.
