How to cook wild currant jam (repisa)

Repis is the wild “ancestor” of modern blackcurrant cultivars. This plant successfully adapts to adverse climatic factors and the vagaries of the weather, therefore it successfully survives in most of Our Country. Sometimes it is planted in home gardens. Gardeners appreciate repis for unpretentiousness and consistently high yields. Fresh berries are very sour, but preparations for the winter are tasty and healthy. You can, for example, prepare jam, compote, liqueur, marmalade. But the most popular option is, of course, rapeseed jam.

How to cook rapeseed jam

Wild or forest blackcurrant is highly valued in folk medicine due to its high content of vitamins (especially C), macro- and microelements. Therefore, rapeseed jam is not only a pleasant aroma and an original sweet and sour taste, but also a significant health and immunity benefit. Also, the berries contain a lot of pectin, the consistency of the finished product is thick, reminiscent of jelly.

Repis – a berry that is not familiar to everyone

Five-minute jam from repis

Such jam from repis is sometimes called “live”. Berries of wild black currant and sugar for it are taken in equal proportions. You will also need water – a glass for every kilogram of repis.

To cook a five-minute wild currant jam, you need to act like this:

1. Sort it out, getting rid of plant debris, rinse in cool running water, pouring into a colander in small portions.

   

2. Pour water into a basin, pan, other suitable container, add sugar. Bring to a boil over low heat, cook for another 3-5 minutes, until all the sugar crystals have dissolved.

   

3. Pour repis into the resulting sugar syrup. Gently mix, as if “drowning” wild currants in liquid.

   

4. Bring to a boil over high heat, then reduce it to medium. Stir constantly, remove the foam. 5 minutes after boiling, remove the container with jam from the stove.

   

5. Pour it into pre-prepared (washed and sterilized) jars. Close the lids (they also need to be held in boiling water for several minutes).

   

6. Turn the containers upside down, wrap. Let cool completely. Move to storage. Not only a refrigerator is suitable, but also a pantry, a cellar, a basement, a glazed loggia.

Whole berry jam

Compared to the previous recipe, half the water is required here – 0,5 cups per 1 kg of rapeseed. The berries themselves and sugar are taken in the same proportion. Preliminary preparation of wild currants before cooking is no different from that described above.

Cooking such a wild currant jam is not difficult, but it is a rather lengthy process:

1. Prepare sugar syrup using the same technology as for five-minute jam.

   

2. Pour a glass of rapeseed, let the syrup with berries boil. Cook over medium heat for 5 minutes, stirring constantly and skimming off the foam.

   

3. Pour another glass of wild currant into the container, repeat the above steps. Continue this cooking for “five minutes”. The number of “series” should correspond to the number of glasses of berries that went into the container.

   

4. After boiling the last portion of the repis, remove the jam from the heat, pour into sterilized jars, close the lids.

   

Despite the fact that the jam is made from whole berries, at the end of the process a very thick syrup is obtained with individual point “blotches” of wild currant. Integrity in it is preserved only by 1-2 portions of the repis sent to the container last. Others in the process of cooking turn almost into porridge.

Jam from berries passed through a meat grinder

The ratio of rapeseed and sugar in this recipe is the same – 1: 1. Water is not required at all. The finished jam according to this recipe resembles jam. This is very convenient if you plan to use it as a filling for baking.

Ripice jam for the winter is prepared according to the recipe:

1. Scroll clean and dried wild currants through a meat grinder, add sugar, mix gently.

   

2. Put the container on a slow fire. As soon as enough liquid stands out, increase it to medium.

   

3. Bring to a boil, reduce heat to low again. Cook, stirring constantly, for 45 minutes.
4. Remove the container from the stove, cool the rapeseed jam right in it. It is best to let it sit at room temperature overnight, covered with a clean towel.

   

5. Arrange in prepared jars, close with lids, immediately put away in a place of permanent storage.
   Important! The jars in which such jam from repis is laid out must be dry.

How to cook without cooking

For such a jam, only sugar and water are required in equal proportions. It takes a minimum of time to prepare.

1. Wash the berries, prepare the jars.

   

2. In a food processor or using a blender, grind the repis to a state of a homogeneous slurry. This takes 2-3 minutes.

   

3. Take the resulting puree in small (about 0,5 l) portions, add an equal volume (0,5 kg) of sugar to it. Continue grinding at the slowest speed until it is completely dissolved. Approximate time – 5-7 minutes.

   

4. Pour the finished jam into dry jars, sprinkle with a layer of sugar about 0,5 cm thick on top.

   

   Important! Such “raw” wild currant jam is stored only in the refrigerator. Close jars with screw or plastic lids.

Conclusion

Ripice jam, unlike fresh berries, is very tasty. Even after heat treatment, wild currant retains most of the vitamins and other healthy substances. You can cook jam according to several different recipes, but in any case, the technology is extremely simple. Such an original wild currant dessert can be done even by novice cooks.