Recipes for redcurrant jam with orange

Fragrant redcurrant jam with oranges will appeal to lovers of pleasant thick jams with refreshing sourness. A treat in the summer is perfectly combined with a scoop of vanilla ice cream, and in winter it will relieve colds due to the high content of vitamin C.

How to cook redcurrant jam with orange

A healthy and tasty treat can be prepared in two ways.

1. Hot – grind the components in any way, mix with sugar, let stand so that the pulp releases juice. Put the workpiece on a slow fire in a basin made of stainless steel or aluminum and boil. Roll the jam into sterile jars with a typewriter or disposable threaded lids. The hot method increases the shelf life due to the effect of temperature.
2. Cold – pour the sorted and washed currant berries with white sugar and put in the shade to extract the juice. Mix the berry with ground orange pulp and distribute in sterilized jars. Cover each with a nylon tight lid and keep in the refrigerator.

Redcurrant and orange jam recipes

The rich taste of fresh berries and pleasant citrus sourness will help keep simple step-by-step jam recipes for the winter.

A simple recipe for redcurrant jam with orange

Ingredients for the preparation of thick and fragrant preservation:

• red large currant berries – 1 kg;
• large juicy orange fruits – 1 kg;
• granulated sugar – 1-1.2 kg (depending on taste).

Culinary process:

1. Clean large currant berries from debris and branches, rinse and discard in a sieve or colander.
2. Pass dry berries through a fine mesh of a meat grinder in mashed potatoes.
3. Cut the washed oranges together with the zest into small slices and scroll through the middle grid of the meat grinder.
4. Mix the ingredients in a basin with sugar and leave for half an hour to melt the sugar.
5. Grind the ingredients again with a meat grinder or blender to achieve uniformity.
6. Bring the mass over low heat to a boil and cook for 5 minutes, stirring and removing white foam. It is important to turn the thick mass from below with a wooden spatula to prevent burning.
7. Ignite jars with a small amount of water in the oven for 3 minutes or steam over a boiling kettle. Distribute the thick mass into sterile jars and roll up with a key.
8. After the preservation has cooled at room temperature, take the jars to a cool place.

Currant-orange jam will turn out to be a rich red color with a smooth texture and a light citrus aroma.

Cold redcurrant jam with orange

Ingredients for Raw Redcurrant and Orange Jam:

• large currant berries – 1 kg;
• granulated sugar – 1.2 kg;
• sweet oranges – 2 pcs. bigger.

Step by step cooking method:

1. Kill washed and dried oranges with sorted currants with a blender or scroll with a meat grinder on a fine mesh.
2. Combine the resulting aromatic puree with sugar and mix until the crystals are completely dissolved.
3. Leave the jam for 1-2 hours in a warm place so that the consistency becomes denser and more uniform. During this time, the fruit will exchange juices, and the workpiece will acquire a rich aroma.
4. Arrange the finished jam in sterile dry jars and seal with plastic lids leaky.
5. Optionally, banana slices sprinkled with lemon juice, or a pinch of vanilla can be added to the bottom of the jars.
6. Remove the cooled currant jam in the refrigerator.

The product will take the form of a thick jelly. “Raw” currant-orange jam is distinguished by the taste of fresh fruits, retains the aroma and useful properties of raw materials.

Delicious redcurrant, orange and raisin jam

Delicate, tasty and vitamin jam should be prepared from the following components:

• large currant berries – about 1 kg;
• a full glass of raisins kishmish;
• sugar – by weight of the finished puree;
• orange fruits – 2-3 pcs. (depending on size).

How to make jam:

1. Peeled, washed and dried currant berries are smashed in a blender bowl and transferred to a stainless steel container.
2. Scald the washed raisins with boiling water (do not steam), wash and beat with a blender. If using a different variety of raisins, remove the pits from the inside.
3. Pure oranges cut into slices with the peel and beat with a blender in a bowl.
4. Mix all the components in a container, weigh the mass and add sugar in a ratio of 1: 1.
5. Put the mixture on a small fire, boil and cook, stirring, for 5 minutes. In the process, be sure to remove the sweet foam. After this, the jam is gradually cooled.
6. Repeat the cooking-cooling process 3 times. During breaks, cover the container with gauze to prevent flies or wasps from getting into the sweet sticky mass. In this way, you can achieve the desired density of jam.
7. Distribute the cooked mass among half-liter jars, roll up and turn over on the lid. Wrap the workpiece with a blanket and cool.
8. Remove conservation in the cellar or pantry.

Preservation is suitable as a filling for pies, an additive for sandwiches and tartlets.

Terms and conditions of storage

The optimum storage temperature for jam, at which all the nutrients and vitamins of fruits remain, is +5 +20 degrees. If the temperature is violated, the terms are reduced.

Storage methods:

1. It is better to keep blanks in the refrigerator on the bottom shelf at a temperature of +4 +6 degrees. The shelf life in this case is from 24 to 36 months.
2. It is impossible to put preservation in the freezer, as the jam will lose its taste and useful qualities, it will be candied.
3. Currant jam can be stored in a dark and cool cellar or pantry for 12-24 months. If the mass is sugared, put it in a bowl of warm water and twist it from side to side.

Conclusion

Redcurrant jam with oranges has a pleasant citrus aroma, rich pomegranate color and refreshing taste. The pleasant smooth texture is suitable for filling cakes, as a flavoring for drinks and a healthy addition to a cup of hot tea.