Currant bushes strewn with berries are an adornment of almost all summer cottages. An unpretentious plant bears fruit annually, each housewife saves vitamins at her discretion – currants are frozen, jam and compotes are boiled, rubbed with sugar in jelly. Today we’ll talk about how to make currant jam while preserving the maximum vitamins and the bright color of the original product.
Red currant jam, recipe number 1
Ingredients:
- Red currant – 1 kg.
- Sugar – 0,5 kg.
- Water – 0,5 tbsp.
Prepare the currants – carefully free the berries from twigs and leaves, discard dry and damaged berries, rinse in a colander and wait for excess water to drain. In a large enamel or copper saucepan, mix the water and sugar, cook over low heat until the sugar is completely dissolved, gradually add the berries, stir. Bring to a boil, remove the formed foam, cook for 4-5 minutes, set aside for several hours. Repeat the cooking process 3-4 times, until the jam thickens. Place hot jam in pasteurized jars and seal. Cover with a blanket and leave to cool.
Red currant jam, recipe number 2
Ingredients:
- Red currant – 1,5 kg.
- Sugar – 1 kg.
Rinse and sort the currants, remove the stems. Rub the berries through a sieve, or prepare juice using a juicer. Bring the juice to a boil, reduce heat and cook for 20-25 minutes. Add sugar, stir and cook for 10-15 minutes over medium heat, stirring and skimming. Pour hot jam into prepared jars, seal tightly and turn over. Cover with a warm cloth (blanket) and cool. Store jam in a cold place.
Red currant jam, recipe number 3
Ingredients:
- Red currant – 1 kg.
- Sugar – 1,5 kg.
- Water – 2 tbsp.
Sort out the currants, cut off the twigs and leaves, rinse and place in a colander in boiling water for 2-3 minutes, then crush the berries a little with a wooden spoon or pestle so that the berries burst. Pour water into a bowl or saucepan, add half the sugar and currants, cook over low heat for 15 minutes. Remove the foam, turn off the heat and set aside the jam for 6-8 hours. Pour in the second half of the sugar, bring to a boil and cook the jam until cooked, stirring occasionally and skimming. Warm clean jars in the oven or microwave, put hot jam in them and close tightly.
Black currant jam, recipe number 1
Ingredients:
- Black currant – 1 kg.
- Sugar – 0,5 kg.
- Citric acid – 0,5 tsp
- Water – 0,5 tbsp.
Sort out the currant berries, rinse and dry. Mix sugar and water in a deep saucepan, bring to a boil and add currants, stir. Remove the foam, cook for 5 minutes over medium heat. Cool and boil in the same way 2-3 times, removing the foam. Add citric acid to the last cooking, mix well. Pour hot jam into sterilized jars and close tightly with lids.
Black currant jam, recipe number 2
Ingredients:
- Black currant – 1 kg.
- Sugar – 1,5 kg.
- Water – 1,5 tbsp.
Sort the berries, rinse and dry slightly. Pour in water, bring to a boil and cook for 15 minutes, constantly skimming off the foam. Add sugar, stir, let it boil and reduce heat to medium. Cook for 15-20 minutes, stirring and skimming. Transfer the hot jam to jars and seal. Jam can be stored at room temperature.
New recipes and unusual ideas on how to make red and black currant jam can always be found in our Recipes section.