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White currant jam is prepared much less frequently for the winter than red or black currant jam. This is due to the fact that not everyone can find such an outlandish berry on their property. White currants are no less rich in nutrients and vitamins than other types, but they taste sweeter and more aromatic.
Is it possible to make white currant jam?
Traditional preparation for the winter can be made not only from classic black and red berries, but also from white ones. Jam is a simple, tasty, natural dessert, and short heat treatment allows you to preserve most of the nutrients and vitamins in the product. Visually, the delicacy made from white currants is less bright than from other varieties.But the absence of coloring pigments has a positive effect on the chemical composition of human blood, the functioning of the heart, it is hypoallergenic, so even children can be given treats from this berry.
How to make white currant jam
Cooking any dish begins with the right choice of products and ingredients. The white currant harvest season starts in mid-July and lasts until August. The fruits are removed from the bush along with the branches, because in this form it is easier to transport and keep them whole, but before cooking they are separated from the stalks and only the berries themselves end up in the jam.
It is more convenient to do this under a slight pressure of cool running water, placing the berries in a colander. Afterwards, you need to let the grains dry a little naturally and you can proceed to the most interesting stage.
White currant jam recipes
In terms of the method of preparation, white currant jam is almost no different from recipes using red or black. At first glance, it may seem visually inconspicuous and even unappetizing. Many people prefer to combine other ingredients with berries, so there are many ways to prepare a traditional winter dessert.
A classic recipe for delicious white currant jam
The simplest and most familiar delicacy recipe consists of classic ingredients and proportions:
- 1 kg white currants;
- 1 kg granulated sugar;
- 1 glass of clean water.
Cooking steps:
- Pour sugar into a large container, for example an enamel basin, then add a glass of water.
- Place the dishes on low heat, stirring the contents slowly and constantly.
- After the syrup has boiled, add berries to it.
- The foam that forms on the surface is removed with a spoon so that the jam has a beautiful amber-transparent color.
- The cooking time depends on the desired consistency of the treat, but in the classic version it takes no more than 15 minutes.
- Hot jam is poured into jars. The storage container must be properly sterilized, since the shelf life of the workpiece depends on this. The easiest way to do this is with boiling water or steam. Half-liter jars take about 15 minutes to sterilize, liter jars take 5-10 minutes longer, and large 3-liter containers take at least half an hour.
Jelly-like white currant jam
Another distinctive feature of this valuable natural product is its natural pectin content. This substance allows you to make jelly-like preparations without the use of special thickeners. The process of preparing such a treat is more labor-intensive than the classic one, but the result is worth the effort.
Cooking steps:
- The berries are first washed, dried and crushed using a blender, meat grinder or juicer. The choice of household appliances is not particularly important; it is important to grind the grains as much as possible.
- The finished pulp is additionally rubbed through a metal sieve to finally get rid of grains and skin residues. The result should be golden juice, which is mixed with granulated sugar. The ratio is the same as in the classic preparation of jam. The same amount of sugar is used for one kilogram of juice.
- The ingredients are added to a large bowl, which is placed over medium heat; the contents are cooked for about 40 minutes.
- The foam that will form during cooking is removed with a spoon.
- Checking the readiness of the treat is very simple. You need to take a little thickened liquid and drop it on a saucer; if it does not spread after a minute, then the treat is ready to be sent to sterilized jars.
This jam will appeal not only to adults, but also to children, because it has no seeds. The jelly-like delicacy is suitable for pancakes, pancakes, cheesecakes, it can be added to porridge, eaten with fresh baked goods or simply with tea.
Five-minute white currant jam for the winter
The peculiarity of currant jam is that it can be prepared very quickly, perhaps due to the small size of the grains. When you don’t want to spend a lot of time on traditional jam for the winter, then use a simple recipe that takes no more than five minutes; it is only important to first prepare the ingredients.
Cooking steps:
- White currant berries are thoroughly washed, separated from the stalks and dried under natural conditions.
- Then the selected grains are carefully poured into a deep container.
- Add sugar to them in a 1:1 ratio and mix.
- When the berries release juice and some of the grains of sugar dissolve in it, the contents are placed on the stove and brought to a boil over high heat. This will take about 5 minutes, depending on the amount of ingredients.
An important advantage of this dessert is that short-term heat treatment allows white currant berries to preserve the maximum amount of nutrients, vitamins and microelements.
White currant jam without boiling
One of the main advantages of this tasty and sweet berry is its high content of vitamin C, which is even more than in lemons or oranges. Unfortunately, during heat treatment its amount in products almost disappears. For those who want to eat not only tasty, but also healthy, there is a simple recipe for sweets without boiling.
Cooking steps:
- Currant grains are twisted using a meat grinder or crushed with a blender.
- The pulp is thoroughly mixed with sugar in a standard ratio of 1:1.
- It is not recommended to store such a product in the refrigerator, as it will quickly spoil, so it is frozen in the freezer in plastic containers or other containers.
It’s difficult to call such a dish a usual jam, but in fact it is, and its benefits can be multiplied several times thanks to the cold cooking method.
White currant jam with orange
Incredibly sweet and aromatic, white currants go well with sour citrus fruits, such as orange. This treat can be prepared in two ways: cold and hot.
The first option involves mixing all the ingredients in a blender or food processor.
Cooking steps:
- Currants and oranges must be thoroughly washed, dried, and the fruit cut into small slices.
- For one kilogram of berries, take two medium oranges and a kilogram of granulated sugar.
- All ingredients are thoroughly mixed in a blender or food processor and sent to pre-sterilized jars.
The hot method, naturally, differs from the cold one.
Cooking steps:
- Selected and dried white currant grains are combined with carefully peeled orange slices and covered with sugar. The ratio of ingredients is the same as for the cold cooking method.
- After 1-1.5 hours, currants and oranges will give juice, and the sugar will partially dissolve.
- The fruit and berry pulp is placed on the stove and cooked over medium heat for about 20 minutes, skimming off the foam with a spoon.
Unusual white currant and gooseberry jam
Currants also go well with gooseberries. The jam turns out aromatic, slightly sour, with a completely unique taste.
Cooking steps:
- Peeled white currant berries are crushed using a blender or meat grinder, the resulting mass is rubbed through a metal sieve to get rid of the skin and seeds.
- Wash the gooseberries thoroughly, cut off the butt and tail with a sharp knife.
- Each housewife has her own ratio of berries in the recipe, depending on her own taste preferences. The classic option is 1 to 1.
- Add sugar to a saucepan with a small amount of water and stir over medium heat until it dissolves. The more gooseberries, the more sand is added to the recipe. The classic ratio of all ingredients is the same - one kilogram each.
- Currant juice and gooseberries are added to the pan after the sugar has completely dissolved in the water.
- Set the heat to minimum, stir the future jam periodically and cook for about 20 minutes.
- The last step is to pour the hot dessert into small sterilized jars.
White and red currant jam for the winter
In taste and composition, white currants differ less from red currants than from black currants. Some people mistakenly believe that the first is an unripe version of the second. This similarity has led to the fact that the duet of flavor combinations of these berries is incredible. Bright scarlet berries make the winter dessert visually attractive and appetizing. The recipe for making this jam is very similar to the classic one, you just replace some of the white currants with red ones.
Cooking steps:
- In a large bowl, combine a kilogram of sugar and one glass of water. It is preferable to use an enameled or copper basin as a container.
- Over low heat with constant stirring, a thick syrup should form.
- The contents are brought to a boil, one kilogram of berries is added. The classic ratio of grains is ¾ white and ¼ red, but an advantage in one direction or another will not be critical and will have almost no effect on the taste of such a dessert.
- The contents are boiled in an enamel bowl for 25-30 minutes over low heat, then the hot delicacy is poured into sterilized jars.
Terms and conditions of storage
To preserve jam from mold and spoilage throughout the cold season, you need not only to keep it in the right conditions, but also to properly sterilize the container, use only intact containers, without damage or cracks. The ideal option for this dessert would be a small half-liter glass jar.
You need to store the jam either on the bottom shelf of the refrigerator or in the basement, but a properly prepared delicacy can also be stored at room temperature, if it does not exceed +20°C. It is also necessary to protect the jars from direct sunlight, so it is better to choose a dark place.
Properly prepared white currant jam can be stored in the right conditions for up to several years. Such a long period is possible due to the fact that the berries do not contain seeds, which release a poison dangerous to health - hydrocyanic acid.
If the treat is prepared cold, that is, not boiled, then it is placed in the freezer or eaten within a week.
Conclusion
Tasty and healthy white currant jam for the winter can be prepared in many ways. Some of them require literally a few minutes, others require diligent and painstaking work, which pays off with the taste and beneficial properties of this delicacy. Such a variety of recipes will allow everyone to choose the one that suits them.