Marmalade at home from red currant

Red currant marmalade will become a favorite treat in the family. Its preparation does not take much time, and everything you need is in the home kitchen. The result is a dessert with a delicate texture, beautiful color and a pleasant sweet and sour taste. You should not go to the store for a treat, it is better to cook it yourself.

Useful properties of currant marmalade

In this case, the choice fell on the red currant variety, not only because of its bright color. The fact is that it is he who is rarely used in preparations because of the seeds and the thick skin of the berries. Although it is inferior to its black counterpart in terms of vitamin composition, it has many useful properties.

Here are just a few of them:

1. Marmalade will turn out with a high content of ascorbic acid, which strengthens the immune system, and also has a positive effect on the circulatory system.
2. Helps calm the nervous system.
3. The iron included in the composition will raise hemoglobin to normal.
4. The product is useful for people with high or low blood pressure.
5. The red berry normalizes the work of the intestines, removing toxins and toxins from the body.
6. Currants contain a lot of iodine, which is simply necessary for the thyroid gland.
7. Red marmalade for children is useful for the full development of the skeleton.

But it should be borne in mind that you will have to cook by resorting to heat treatment, which reduces useful indicators in comparison with fresh berries.

Homemade redcurrant marmalade recipes

There are 2 well-known methods for making homemade currant marmalade with red fruits. Only after the test can you understand which one is more suitable for the family. An important factor will be the availability of the necessary ingredients.

Currant marmalade with agar-agar

Agar-agar is often used to make marshmallows and marmalades. At home, all proportions should be strictly observed in order to obtain the desired consistency.

The product set will be:

• red ripe currant – 400 g;
• agar-agar – 1,5 tsp;
• sugar – 100

Detailed marmalade recipe:

1. The berry will need to be sorted out and washed first.
2. Dry a little on a towel and separate from the branches. If this is not done immediately, the currant will absorb excess moisture.
3. Grind the fruits with an immersion blender, and grind the resulting mass through a fine sieve or colander covered with a piece of gauze. Thus, it will be possible to get rid of the seeds and peel.
4. Add granulated sugar and agar-agar to red juice (it should turn out about 200 ml). Leave at room temperature for 30 minutes so that the powder swells a little and gains “strength”.
5. Bring to a boil over low heat, stirring constantly with a wooden spatula so that the mass does not burn. Cool down.
6. Prepare the dishes in which the marmalade will acquire its usual viscous consistency. These can be glass jars for long-term storage, small silicone molds or a deep baking sheet lined with cling film.
7. Pour the cooled composition and send to a cold place to settle.
8. After hardening, turn the sheet over, release the piece from the film and cut with a very thin knife, which can be slightly heated for convenience.

Put red currant marmalade on parchment, dry, and then roll in sugar. Move to a clean container.

Currant marmalade with gelatin

Despite the fact that red currant fruits already contain pectin, which gels the mixture, it is still worth adding a special powder to the juice for a denser consistency.

Composition of marmalade:

• sugar – 150 g;
• red currant – 800 g;
• gelatin – 30 of

Walkthrough:

1. Prepare the currants, pick and wash the berries.
2. Next, there are 2 options for making juice. In the first case, the fruits are poured with a small amount of water and brought to a boil. It will be easier to grind them through a sieve, but additional heat treatment will destroy many vitamins. The composition will need to be boiled almost 2 times.
3. The second involves obtaining juice from fresh currants. It will come in handy in this recipe.
4. Dilute gelatin and granulated sugar in a red liquid, leave for half an hour, covering from insects and dust.
5. Heat until all dry ingredients are dissolved and strain to get rid of lumps.
6. Pour into molds, cool first at room temperature, and then in the refrigerator.
7. When the mass hardens, remove the pieces and dry on a wire rack or paper.

Roll well in coarse sugar.

Caloric value

The energy value of red marmalade, made from currants at home, directly depends on the amount of granulated sugar. The more it is used, the higher the performance will be. On average, it is believed that 100 g of the finished product contains no more than 60 kcal.

Terms and conditions of storage

Homemade marmalade is prepared without preservatives, which are often used in production. Therefore, it is not so elastic and the shelf life is low. It is better to put the pieces in a container or pour the composition into sterilized glass jars. Be sure to seal tightly.

It is also necessary to observe a low temperature regime, otherwise the marmalade will lose its shape. Small batches should be stored for up to 2 months. But under a tin lid in the refrigerator, it will last 4 months.

Conclusion

Red currant marmalade can be prepared from frozen berries at home. It should be remembered that the pectin contained in the fruits loses its properties during prolonged heat treatment. If this cannot be avoided, the amount of gelling dry ingredients should be increased. Even if the first time does not work out, the composition will not be spoiled and will be a great addition to baking.