What to cook from white currant for the winter. White currant jam

Hello dear hostesses! For currant jam, there are a great many recipes that hostesses have been using for many years. But do not think that making currant jam at home is not a creative process. We tried to collect unusual recipes for you so that you can surprise your family and friends.

The important thing is that in the process of heat treatment, currants practically do not lose their own. A jar of currant jam in winter is an excellent immunity booster and an indispensable cure for colds and flu. The process of preparing such a blank for the winter takes a little time, which is important for many.

To make the product tasty and fragrant, it is necessary to use selected and ripe berries without rot and damage.

Currant jam with orange

How to cook currant-orange jam? This is a rather interesting recipe that interests many. Try it for sure!

Products:

• Black currant - 2 kg.
• Oranges - 4 pcs.
• Sugar - 3 kg.

Select ripe berries without damage and rot, remove sepals and twigs, rinse well and lay out on a paper towel to dry. Pour boiling water over oranges, cut into slices along with the peel and remove the seeds. Pass berries with exotic fruits through a meat grinder, pour this mixture with sugar and mix.

Further preparation of such a workpiece is carried out in two ways - hot or cold. Of course, the second method is preferable, since the finished product will not undergo heat treatment, which means that all useful properties will be preserved in it.

Are you using adblock?

Please whitelist my site in your AdBlock plugin

Homemade white currant jam

To prepare this very simple, but amazing-tasting preparation, you will need:

• White currant - 1 kg.
• Sugar - 750 g.

Rinse the berries, remove the stems and dry on a towel. Pass the currants through a juicer or grind through a sieve. From 1 kg of berries, approximately 0.5-0.7 liters of pure juice will be obtained.

Pour the berry juice into a saucepan, add sugar and put the syrup on medium heat. After boiling, the fire must be reduced to a minimum. Cooking time for jam is half an hour. At the same time, do not forget to stir it periodically and remove the foam.

Pour the finished product hot into sterile jars and roll up. After cooling, the jam can be stored in a refrigerator or basement.
Homemade whitecurrant jam can be prepared in a slow cooker by setting the “Stew” option for 40 minutes.

Red currant jelly

Ingredients:

• Red currant berries - 1 kg.
• Sugar - 1.2 kg.

Separate the berries from the twigs, rinse and put in a container for making jam. Pour the currants with sugar and stir occasionally until the currants release the juice.

Put the container with the berry mass on a strong fire, while stirring continuously. After 8 minutes of cooking, remove the jam from the stove, put it in a colander and crush with a wooden spoon.

Pour the finished fragrant product into sterilized containers. Jelly should be rolled up only after it has completely cooled.

Assorted currant jam

Required products:

Rinse, separate the berries of black and red currants from the stems and twigs. Pour the currants into one container and put on the weakest fire, while not adding water.

During the cooking process, the boiled berry mass must be constantly stirred. As soon as the currant softens, you can add sugar. The amount of sugar can be more or less, it all depends on taste preferences.

Mix all the products, turn on a strong fire, as soon as the berry mass boils, reduce the heat to a minimum. Boil the berry mass for half an hour, stirring continuously.
Pour the hot currant jam into a clean glass container, leave for 20 minutes until it cools, and roll up.

Currant jam is one of the most delicious, fragrant and healthy preparations for the winter. This amazing delicacy goes well with pancakes, pancakes, it is used as a filling for buns and pies.

Comments

A rather difficult process, but you can cook delicious jam in almost a few hours. Let's find out with you how to do it.

currant jam recipe

Ingredients:

• black currant - 980 g;
• drinking water - 505 ml;
• sugar - 980 g.

Cooking

We sort out the berries from debris, twigs, rinse several times under water and pour into a saucepan. Next, we send the dishes to the fire, pour in cold water and boil the currants until all the berries burst. After we remove the pan from the stove, grind the contents, filter through a strainer and cook again for several minutes. After boiling, we throw sugar, stir and simmer the delicacy until it thickens. Pour pitted blackcurrant jam into clean jars, roll up and store in any cool place all winter.

White currant jam

Ingredients:

• - 980 g;
• drinking water - 415 ml;
• sugar - 980 g.

Cooking

We sort out the white currant, wash and dry it, laying it on a towel. We cook sweet syrup from water and granulated sugar, and then add the berries and boil over medium heat until they all burst. Then we rub the contents, boil for several minutes, and lay out the currant jam for the winter in sterile jars. Quickly roll up the lids and store in a cool place.

How to cook redcurrant jam?

Ingredients:

• red currant - 405 g;
• white currant - 405 g;
• sugar - 490 g;
• water - 155 ml.

Cooking

We tear the currants from the branches, put the berries in a colander and rinse thoroughly with water. When all the liquid has drained, pour the berry into the multicooker bowl and fill it with cold drinking water. We close the device, set the “Multi-cook” mode, time 20 minutes and temperature 100 degrees. Now we take a fine sieve, set it on top of a deep bowl and pour hot jam. Grind the berries with a spoon in mashed potatoes and discard the remaining pulp with seeds. We throw sugar into the berry juice with pulp, stir, put it in a bowl and close the lid. We select the program "Jam" and set the timer for 20 minutes. After the signal, pour hot jam into sterile jars, tightly twist with tin lids and turn upside down. We put the delicacy on a flat surface, cool and send for storage in a dark, cool place.

Currant and strawberry jam in a slow cooker

Ingredients:

• red currant - 405 g;
• strawberries - 980 g;
• sugar - 990 g.

Cooking

We carefully sort the berries, put the strawberries in a saucepan, and twist the currants through a meat grinder and add them there. We fall asleep berries with sugar and insist 16 hours. Next, we send the resulting mixture to the bowl of the multicooker and boil in "Jam" for 15 minutes. Now, with a slotted spoon, we take out all the strawberries on a plate, and cook the remaining mixture until it thickens. After that, add strawberries, boil the mass and cool. We lay out the currant jam in jars and store in the refrigerator, closing the lids.

Raspberry and red currant jam

Ingredients:

Cooking

Currants are processed from twigs, washed and dried. Then we grind the berries through a sieve, put them in a saucepan, throw in sugar and stir. Bring the mixture to a boil, stirring constantly. Beat raspberries with a blender, spread in hot currants and cook for 20 minutes. We lay out the finished jam in pre-sterilized jars and additionally sterilize them for 15 minutes in boiling water. Now we roll up the jam, cool and store in a cool place. Serve currant jam with pancakes, pancakes or add to sweet pastries.

White currant is not as popular as black currant, but no less useful. It has a sweet and sour taste and a very pleasant aroma. The ripening season of this berry is short, and it does not stay fresh for long. How can you save it for the winter?

What to cook from white currant?

Blanks from it do not look very attractive due to the color and large seeds. Often white currants are added to compotes and jams along with other berries. You can also freeze it, but the most common whitecurrant dish is jam. It is not only tasty and fragrant. It turns out very dense, like marmalade. This is because white currants contain a lot of pectin, a gelling agent. Therefore, when making jam, nothing but sugar and water should be added to currants.

How to make white currant jam?

1. The berries must be sorted well, select twigs and leaves, put in a colander and wash. Then put in a bowl to drain excess water.
2. Separately, boil the syrup in a saucepan. For a kilogram of currants, you need to take two glasses of water and a glass of sugar.
3. Pour the currants into the syrup and cook a little so that the berries burst, then add another 3-4 cups of sugar and cook until tender. To determine if the jam is ready, you need to drip a little on a flat glass surface. If the drop does not spread, it is ready.
4. Hot jam is poured into clean sterilized jars and immediately closed with lids.

White currant jelly

A very tasty and unusual delicacy is obtained if you make such jam without pits and peel of berries. In this case, the currant is cooked very little, so it retains almost all the nutrients. To do this, use a special juicer to squeeze the juice out of the berries. For 600 milliliters of juice obtained, you need to take half a kilogram of sugar and half a glass of water. You need to cook jelly over very low heat for a minimum time. Determine readiness in the same way as in the first recipe. Hot jelly is still liquid, but after cooling it will become dense. This amber-colored sweet and sour treat will appeal to both children and adults.

How to make jam in a slow cooker?

Such a delicious jelly can be prepared in a slow cooker. To easily remove the seeds and skin from the berries, you need to boil a little over low heat, adding a little water to the bottom of the bowl. Then the currants need to be rubbed through a fine sieve, and the resulting puree is boiled with sugar in the “Jam” mode. Twenty minutes is enough, and a delicious fragrant treat for the whole family is ready.

1 Serving 15 minutes

Description