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Jams and jams from red currant are especially popular. Many people like the sour taste of berries. Recipes for the winter of redcurrant jam take into account several methods of preparation. Options with heat treatment have lower benefits than methods that allow you to save the berry without additional boiling.
Benefits of redcurrant jam
Jam is a food product made from jelly-like berries. Currants are also suitable for making jam because the berries contain natural pectin, which makes the preparation thick without adding additional ingredients.
The feedstock can be ground through a sieve, scrolled through a meat grinder or left unchanged with whole fruits.
The benefits of red jam are said in terms of the beneficial effects of berries on the human body. The fruits contain:
- coumarins;
- natural pectins;
- Sahara;
- micro and macro elements;
- ascorbic acid.
The complex of substances determines the beneficial effect of berries and cooked jams:
- Improves blood counts. Coumarins affect coagulation processes, contribute to the prevention of stroke, pre-infarction conditions.
- It is a prophylactic against atherosclerosis, as it helps to reduce bad cholesterol
- Increases the body’s defenses. Thanks to the increased content of vitamin C, natural immunity is strengthened.
- Improves the condition of the eyeball, due to the content of beta-carotene. Thanks to this property, they talk about such an effect of red currant as improving vision.
- Tocopherols with a high content of vitamin E prevent the harmful effects of free radicals inside cells, which is called preventive measures to combat cancer.
- Fiber and organic acids help improve digestion. Thanks to these properties, the general condition is normalized and the condition of the mucous membranes of the stomach improves.
- Vitamins and trace elements are a complex that helps fight inflammation within the body more effectively, reducing the duration of inflammatory diseases.
- Of particular importance is the property of the red berry to improve the general condition during colds and diseases associated with the seasons of epidemics. Berries are able to relieve fever and increase sweating. These properties are used in the fight against fever or minor chills. On the basis of jam, useful fruit drinks are prepared.
How to make redcurrant jam for the winter
Many housewives are called upon to prepare redcurrant jam-jelly with colorful photo recipes. The red variety is ideal for blanks. It has an intense red hue and takes on a jelly-like texture suitable for making breakfast sandwiches, baking or decorating desserts.
Jam is made from whole fruits. Damaged, dried berries can affect the overall flavor of the dish, so it’s a good idea to sort through the berries before washing them.
To make jam, red currant berries of consumer maturity are harvested. Twigs and excess debris are removed at the stage of preparing the ingredients.
Redcurrant Jam Recipes
There are several cooking options. Use the fast method and longer and more complex recipes with additional ingredients.
Simple redcurrant jam for the winter
The classic recipe for making redcurrant jam is the basis of all additional recipes. It takes a little time. The result is a jelly-like sweet and sour mass with particles of berries.
One kilogram of fruits, previously sorted and washed, is poured into 100 ml of water and boiled over medium heat for about 5 minutes. Then the mass is subjected to grinding. To do this, take a blender or pusher. After grinding with a blender, the jam is a jelly-like mass with bones. After crushing, the composition remains heterogeneous, among the crushed berries there are whole fruits.
1,5 kg of sugar is added to the processed mass, stirred and boiled at a low temperature. The boiling procedure lasts from 25 to 40 minutes. The exact time depends on the type of berry, its degree of ripeness, as well as individual preferences.
Seedless red currant jam
This option involves additional manipulations with the fruits. The output of this recipe is a jelly-like pitted redcurrant jam. It is suitable for decorating desserts, spreading on bread or toast. Such jam is not customary to use for baking pies.
Berries are washed, sorted. Then blanch for about 15 minutes until completely softened. Boiled fruits are ground through a prepared sieve of medium fineness. For convenience, use a silicone or wooden spatula. For 1 kg of prepared berries, 850 g of sugar are weighed. The mixture is boiled until thickened, cooled. The boiling procedure is repeated 3 times. After the last cooking, the workpiece is poured in portions. Use prepared glass containers.
Red currant jam without boiling
Making no-boil jam using red currants is quite simple. It has the beneficial properties of a berry without the loss that occurs during heat treatment. The disadvantage of this method is considered to be a reduced shelf life, but with additional sterilization, the product can be stored in the same way as the welded composition.
Proportions:
- red berry – 1 kg;
- sugar – 1,2 kg.
The ingredients are passed through the meat grinder at the same time. The mixture is then left at room temperature until the sugar crystals are completely dissolved. For the period of time that will be needed for infusion, the mixture is stirred with a spatula from 2 to 5 times. After dissolution, the mixture is put on fire, heated, but not boiled. Then it is poured into sterile jars and rolled up with lids.
Frozen red currant jam
Frozen berries are defrosted in a natural way, then put on fire without additional addition of water. Boil for 5 minutes, add sugar. About 1 g of sand are weighed per 800 kg of fruit. Then they are crushed in any chosen way and boiled again, making sure that the mass does not stick to the bottom of the pan.
Recipe for red and black currant jam
An interesting recipe for mixing two types of currants is distinguished by a hint of jam and a unique taste. Black currants are considered sweeter, so the distribution of sugar and fruits differs from the classic recipe.
Proportions:
- black grade – 1 kg;
- red variety – 250 g;
- sugar – about 800 g;
- water – 1 glass.
Syrup is made from water and sand. Prepared, sorted berries are dipped into a hot liquid. The mixture is boiled until thickened. Leave overnight, the next day the workpiece is brought to a boil. Pour into prepared containers.
Redcurrant jam for the winter with cherries
An unusual taste has a harvest for the winter of cherries and red currants.
For 1 kg of cherries you will need:
- 700 g of currants;
- 800 d Sahara.
Berries are cleaned of twigs, debris. Cherries are free from pits. Cherries are scrolled through a meat grinder, covered with half the sugar and boiled for about 15 – 25 minutes. Currants are boiled separately with the remaining sugar. Then the blanks are mixed and boiled after boiling for another 5 minutes.
Redcurrant jam with lemon
For this recipe, the proportions of the main components are taken according to the formula: 1: 1. An additional ingredient is lemon zest. For 1 kg of fruit, 1 tbsp of freshly prepared zest is used. This additive makes the taste of jelly unusual, adds a piquant sourness and a recognizable lemon flavor.
Mix berries, sugar, zest. Press the mixture with a wooden pusher, then put on the stove. Boil for 10 minutes, remove the resulting foam. After dissolving the sugar crystals, boil for about 10 minutes without boiling.
The resulting mixture is ground with a sieve and spatula. As a rule, at this stage, the workpiece looks liquid. It is left overnight at room temperature. The next day, pectins thicken the composition, and the jam takes on a jelly-like appearance.
Redcurrant jam with gooseberries
Many housewives practice mixing currants and gooseberries. This recipe will appeal to those who love gooseberries and prefer sweet and sour dishes.
Proportions:
- red berry – 1 kg;
- gooseberries green, black or red – 800 g;
- sugar – 1200
Jelly is made from the juice obtained by grinding the berries. Gooseberries and currants are ground separately. To do this, take a fine or medium sieve, which does not let the small seeds of the fruits of both crops through. Juices are mixed, sugar is added and boiled to a boil over high heat. Acid can be controlled by yourself. For a more sour version, about 1 kg of granulated sugar is used, for a sweeter one, the entire planned volume is taken. Boiling is continued for 35 – 40 minutes on low heat, without boiling.
How many calories in redcurrant jam
The calorie content of redcurrant jam depends on the amount of sugar that is added according to the recipe. Berry in its pure form is not high-calorie. It contains 43 kcal.
The addition of sugar according to the classic recipe makes the jam 250 kcal high in calories. This indicator can be adjusted. Using less sweetener will make the preparation less caloric in terms of key indicators.
Terms and conditions of storage
The period when the jam retains its beneficial properties lasts about 2 years. At the same time, the conditions for saving and the method that is used when storing blanks are important. The best savings option is the method when the jelly is distributed in sterilized glass containers. Sterilization is a thermal treatment option for glass jars to completely eliminate microorganisms that can provoke chemical reactions of fermentation or mold. Banks process in one of the following ways:
- in the oven or microwave;
- with the help of steam;
- boiling.
Separate processing is subjected to lids with which jars are twisted. They are boiled for 5 minutes, then cooled and the workpieces are tightly twisted.
Jam, which is prepared for quick consumption, is not subjected to heat treatment and is not closed in sterile jars, it is stored on the bottom shelf of the refrigerator for no more than 1 month.
Conclusion
Recipes for the winter of redcurrant jam surprise with unusual flavor combinations. They can be cooked with or without boiling. Pitted red currant jam is especially popular.
