Red currant jam: step by step recipes

Content

1 The benefits of red currant jam
2 Red currant 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 make a healthy treat from it. In addition to red currants and sugar, you can add other berries and fruits to taste.

The benefits of red currant jam

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

Since ancient times, products from this berry have been used as a general tonic for colds and fevers. The vitamins it contains strengthen the immune system, help fight disease and recover faster.
The trace elements that make up it have a beneficial effect on the work 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 thyroid gland.

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

Red currant jam recipes

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

Jars and lids must be prepared. Rinse containers with soda without using detergents. Put sterilized in the oven for 20 minutes, or in a steam bath. Boil metal lids.

Advice! Banks need to be taken of such a size that the open jam is eaten immediately.

A simple recipe for red currant 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, an interlayer for biscuits, cookies.

Would need:

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

Cooking method:

Put the berries in a saucepan and sprinkle with sugar.
Mix well, pressing slightly so that the mass is saturated with juice.
Bring to a boil over low heat and cook for 10 minutes.
Rub the mass through a fine metal colander or sieve to get rid of the peel, most of the seeds and tails.
Put the mashed mass on the stove again, bring to a boil.
Cook, stirring occasionally, for 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. To make the jam tasty, there should be no less sugar than berries.

Red currant jam with gelatin

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

Would need:

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

Cooking method:

Pour gelatin with 100 ml of water and leave to swell.
Put the berries in a thick-walled saucepan or saucepan, sprinkle with sugar, mix, pressing down to let the juice out.
Bring to a boil and cook for 15 minutes, then rub through a sieve or fine colander to remove skins and bones.
Put on low heat again and cook for 30 minutes.
5 minutes before the end of cooking, put gelatin on low heat and, stirring, heat until completely dissolved.
Check doneness with a cold saucer.
Pour the gelatin into the berry mass, mix quickly and pour into ready-made jars.
Roll up the lids and leave to cool.

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

Red currant jam with pectin

Pectin is a natural gelling agent derived from fruits, sunflower blossoms and algae. He is a universal orderly of the body, actively cleansing it, contributes to the normalization of metabolism. The addition of this substance to red currant jam enhances its beneficial properties.

Would need:

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

Cooking method:

Crush the berries or beat with a blender.
Rub through a fine metal sieve.
Put the mass in a saucepan, pour in the 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 in a thin stream into the mass, stirring, turn off the heat.
Arrange in jars and seal with lids.

Delicious Jelly Jelly is ready.

Red currant jam with watermelon

The refreshing aroma and original taste will please the smallest gourmets.

Would need:

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

Cooking method:

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

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

Red currant and cherry jam

Currants and cherries are a wonderful vitamin cocktail.

Would need:

currants - 2 kg;
ripe cherry - 0.7 kg;
sugar - 2.5 kg.

Cooking method:

Carefully beat the berries with a blender or scroll in a meat grinder.
Remove seeds from cherries. Cut into pieces or mashed as currants.
Put the berry mass in a saucepan with a thick bottom, cover with sugar.
On the lowest heat, bring to a boil and cook for 30-60 minutes, checking the readiness with a cold saucer.
You can add cinnamon on the tip of a knife.
Divide the 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 toasts and sweet sandwiches.

Calorie content

Red currant is a low-calorie product with high nutritional value. When sugar is added, the calorie content is significantly increased due to its carbohydrates. The finished red currant jam is 444 kcal per 100 g with a product ratio of 1: 1.

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

Terms and conditions of storage

The jam made from red currant has a high content of natural acids and pectin. When added with sugar, it can handle room temperatures just fine until the next harvest. Storage times in hermetically sealed containers:

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

Keep jars with the finished product in a dark place, out of 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 digestion 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, puddings. It keeps well even in the absence of underfloor or space in the refrigerator.