Red and black currant confiture recipes

Blackcurrant confiture is a tasty and healthy delicacy. It is easy to cook at home, knowing some interesting recipes. In addition to black, red and white currants, gooseberries, raspberries and strawberries are used to make a wonderful dessert.

Useful properties of currant confiture

Confiture is a jelly-like product with pieces of berries or fruits evenly distributed in it, cooked with sugar with the addition of pectin or agar-agar. Currant confiture retains the beneficial properties of fresh berries from which it is made. A large amount of carbohydrates in combination with vitamins and minerals helps to quickly saturate the body, restore strength and strengthen the immune system. This dessert is useful for children and people who do hard physical work.

A healthy delicacy contains a lot of pectin – dietary fiber needed by the body for the proper functioning of the gastrointestinal tract. Glucose and fructose stimulate mental activity.

Currant Confiture Recipes

Confiture is slightly different from jam in that it contains a gelling agent. It can be gelatin, agar-agar or starch. If the dessert is prepared correctly, a thickener is not required. Berries contain a lot of pectin, which is a natural gelling agent.

Berries from their site are harvested in dry weather and immediately cooked. During storage, they quickly deteriorate, crumple. This reduces the yield of the finished product and worsens its taste. Purchased berries are also suitable for small ones: anyway, they are ground before cooking.

The proportions of sugar in the recipes are different – it depends on the taste and desire of the hostess. If the amount of sugar is two or three times less than the berry mass, it is advisable to sterilize the resulting workpiece, laid out in half-liter jars, in boiling water for at least 10 minutes.

Currant confiture with gelatin

The addition of gelatin allows you to get a thicker dessert consistency in a short time.

Ingredients:

• black or red currant – 1 kg;
• granulated sugar – 0,75 kg;
• gelatin – 1 tsp. l.

Preparation:

1. Sugar is added to the washed berries, and left for a while so that the juice appears.
2. Gelatin is diluted in a small amount of warm water.
3. Put the berries on the fire, after about 5 minutes the sugar will dissolve.
4. Bring to a boil, cook over low heat for 10 minutes, stirring and removing the foam.
5. Add gelatin and turn off the heat.

Hot jam is laid out in sterile jars, covered, and turned over to cool completely.

Currant confiture on agar

Agar-agar is a natural gelling product in the form of a light powder that is obtained from algae. It’s quick and easy to make dessert with it.

Ingredients:

• red or black currant – 300 g;
• granulated sugar – 150 g;
• agar-agar – 1 tsp with a hill.

Preparation:

1. The berries are washed, cleaned from the stalks.
2. Grind in a blender with sugar.
3. Agar-agar is poured 2-3 tbsp. l. cold water is added to the resulting mass.
4. Cook over low heat for 3 minutes from the moment of boiling, with constant stirring.
5. Turn off heating.

Confiture is good as an independent dessert. It can also be used as a filling for various homemade pastries. It perfectly keeps its shape in confectionery products, does not spread.

Currant confiture with starch

For cooking, you need ripe berries, ordinary granulated sugar and corn starch for density. After quick cooking, all useful substances and vitamins are preserved in the delicacy.

Ingredients:

• berries – 500 g;
• granulated sugar – 300 g;
• water – 100 ml;
• starch – 1 tbsp. l.

Preparation:

1. Washed berries are poured into a saucepan.
2. Add sugar and water.
3. They put it on fire.
4. Starch is bred in 2-3 tbsp. l. water, and pour into the resulting mass as soon as the sugar dissolves.
5. Stir confiture with a spoon, remove from heat when it begins to boil.

The finished confiture is poured into clean sterilized jars, put away for storage in the pantry.

Blackcurrant confiture for the winter with gooseberries

For the preparation of gooseberry and blackcurrant dessert, it is difficult to specify the exact amount of sugar. It depends on the mass of juice with pulp, obtained after grinding the berries through a sieve. The correct proportion is 850 g of sugar per 1 kg of berry mass.

Ingredients:

• gooseberries – 800 g;
• blackcurrant – 250 g;
• granulated sugar – 700 g;
• water – 100 g.

Preparation:

1. The berries are washed and sorted out, the tails are not cut off.
2. Pour into a basin, and push or slightly wrinkle with your hands.
3. Water is added, and the mass is heated over a fire until the berries soften.
4. When the gooseberry and blackcurrant skin loses its shape and becomes soft, the heat is turned off.
5. Strain the berry mass through a sieve, squeezing well.
6. Add sugar to pitted puree, and put on fire.
7. Cook for 15-20 minutes after boiling, removing the foam.

When hot, the finished product is poured into jars, and immediately closed with sterile lids.

Recipe for blackcurrant confiture with orange

In this delicacy, the aroma of berries is perfectly combined with orange. Citrus does not even need to be peeled, just wash well, and cut into pieces along with the peel.

Ingredients:

• blackcurrant – 1000 g;
• granulated sugar – 1000 g;
• orange – 1 pcs.

Preparation:

1. Washed and peeled blackcurrants are ground with a blender.
2. Do the same with an orange cut into pieces.
3. Mix currants and oranges.
4. Add sugar.
5. They put it on fire.
6. Boil for 5 minutes after boiling, removing the foam.

The finished fragrant product is poured into sterilized glass containers for long-term storage.

Redcurrant confiture with raspberries

To prepare such a dessert, you only need berries and sugar in a 1: 1 ratio. Thick texture, excellent aroma and taste characteristic of raspberry-currant confiture will make it a favorite family delicacy.

Components:

• raspberries – 800 g
• red currant – 700 g;
• granulated sugar – 1250 g.

Preparation:

1. The berries are washed, chopped with a blender or meat grinder.
2. The resulting mass is passed through a sieve, resulting in about 300 g of cake and 1200 g of juice with pulp.
3. Heat a saucepan with berry puree to a boil.
4. When the berries boil, add granulated sugar, and cook for 10-15 minutes.
5. Pour the hot cooked dessert into clean containers and cover with lids.

Already 30 minutes after cooling, the dessert becomes thick.

Black and red currant confiture

Different types of fruits and berries are perfectly combined in one dessert. The delicate sour taste of red currant complements the rich aroma of black currant. The color of the finished product is beautiful, bright red.

Ingredients:

• red currant – 250 g;
• blackcurrant – 250 g;
• granulated sugar – 300 g;
• water – 80 ml.

Preparation:

1. The berries are cleaned from the stalks, washed.
2. Steam over a fire in a saucepan with a little water.
3. Rub the boiled mass through a sieve.
4. Sugar is added to the resulting puree, it should be 70% of the volume of grated red and black currants (300 g of berries – 200 g of sugar).
5. Boil the juice with sugar over low heat for 25 minutes.

The resulting jam is poured into sterile jars, closed. It quickly hardens, becomes thick and retains a pleasant aroma.

Red and white currant confiture

The color of the finished dessert is pale pink, unusual. It makes a beautiful layer for biscuit rolls.

Ingredients:

• berries without petioles – 1 kg;
• water – 1;
• granulated sugar – 300 g.

Preparation:

1. The berries are washed, slightly kneaded with hands, and poured with water.
2. Put on medium fire.
3. After boiling, reduce the heat, and warm the berries for 5-7 minutes.
4. Steamed berries are beaten with a blender until smooth.
5. To separate the bones, pour the berry mass into a saucepan through cheesecloth.
6. Strain the juice from the pulp remaining in the tissue with your hands, twisting it into a tight bag.
7. Sugar is added to the juice with pulp, and put on fire.
8. From the moment of boiling, cook for 10-15 minutes over low heat, stirring with a wooden spoon.

Ready confiture is poured into jars. It turns out opaque and watery. During storage, the dessert will thicken a little. If you want to get a thicker consistency, you can add gelatin, agar-agar or starch during cooking.

Red currant and strawberry confiture

Some housewives add vanilla essence to redcurrant and strawberry confiture. The vanilla scent goes well with the strawberry flavor.

Ingredients:

• strawberries – 300 g;
• red currant – 300 g;
• granulated sugar – 600 g.

Preparation:

1. The berries are washed, cleaned from the stalks.
2. Grind in a blender with sugar.
3. Cook for 15-20 minutes, removing the foam and stirring with a wooden spatula.

Pour the finished jam into jars and cork with clean lids.

Red currant and watermelon confiture

This delicacy can be prepared in 5 minutes. In addition to berries, sugar and starch, you will need a juicy, not overripe watermelon. It can be crushed in a blender along with the bones.

Ingredients:

• red currant berries without stalks – 300 g;
• granulated sugar – 150 g;
• watermelon pulp – 200 g + 100 g;
• corn starch – 1 tbsp. l .;
• water – 30 ml.

 Preparation:

1. The berries are washed, then covered with sugar in a saucepan.
2. Put the pan on the stove, cook over low heat.
3. Cut the pulp of watermelon into large pieces, and place it in a blender.
4. Ready watermelon juice is added to red currants.
5. Starch is stirred with a small amount of water, introduced into the jam after boiling.
6. Slices of watermelon are finely chopped, added to the pan after the starch, turn off the heat.

Pour the finished currant-watermelon confiture into clean, sterilized jars.

Terms and conditions of storage

Confiture can be stored for up to a year when using sterile glass containers and canning lids. It is advisable to store jars with sweet preparations in a cool, dark place, for example, in a cellar. When stored in a buffet, jars with confiture are subjected to preliminary sterilization in boiling water for 10-15 minutes, after which they are corked.

Conclusion

Blackcurrant confiture is an excellent product that is used to make cakes, pastries and rolls, spread on bread, pancakes, biscuits and waffles. Good for ice cream and yogurt. It allows you to store berries and fruits for a long time without losing their beneficial properties. It is much cheaper to cook a delicious preparation yourself from fresh berries than to buy in a store. Good confiture is also obtained from gooseberries and other summer fruits.