For the winter, recipes suggest making redcurrant jam in several ways. You can cook jam in a traditional saucepan or use a more advanced, convenient slow cooker. Or prepare a juicy, vitamin-rich treat without cooking at all, simply grinding the berries with sugar. All options are good in their own way and do not require serious effort or a lot of free time from the hostess. The sweet preservation turns out to be very tasty and aromatic, is perfectly stored until winter in a cool room and pleasantly colors frosty days with shades of bright, warm summer.
Delicious redcurrant jam with gelatin - recipe with photos for the winter
Redcurrant jam prepared for the winter according to this recipe with photo turns out very sweet, rich and aromatic. The gelatin included in the composition gives the product a marmalade consistency and pleasant density. Thanks to these qualities, the dessert is suitable not only for consumption on its own along with hot drinks, but also for use as a juicy fruit filling for a variety of homemade baked goods, such as yeast pies, sponge rolls and shortbread cakes.
Necessary ingredients for the recipe for winter currant jam with the addition of gelatin
- red currants – 1 kg
- filtered water – ½ l
- sugar – 1 kg
- gelatin – 50 g
- freshly squeezed lemon juice – 2 tbsp
Step-by-step instructions on how to make jam from red currants and edible gelatin for the winter
How to make redcurrant jam for the winter at home - step-by-step instructions and video
To avoid getting sick in the winter and maintain your immune system at the proper level, in the summer you need to make healthy berry jams, for example, juicy, sweet and sour red currant jam. On frosty days, it will saturate the body with essential vitamins and strengthen the health of adults and children. The recipe is not difficult and contains a step-by-step explanation of the process, a photo of the resulting dish and video instructions. Having such a valuable cheat sheet at hand, not only an experienced housewife, but also a novice cook who is just trying her hand at making home preserves can easily cope with preparing a tasty and healthy delicacy.
Necessary ingredients for homemade currant jam for the winter
- red currants – 1.5 kg
- sugar – 1.5 kg
- water – 300 ml
Step-by-step instructions for a delicious redcurrant jam recipe
- Remove the red currants from branches and petioles, sort them, wash them well and dry them on a paper towel.
- Pour water into an enamel pan, place on the stove and bring to a boil over medium heat. When the liquid begins to bubble intensely, add the berries, reduce the heat by half and cook for 10-15 minutes. During this time, the fruits will crack and begin to release natural juice.
- Remove the pan from the stove, cool slightly and rub the currants through a kitchen sieve so that the pulp remains separate.
- Pour the resulting fruit puree into a bowl or pan, put on fire, add granulated sugar, mix very well and bring to a boil.
- Boil for half an hour, regularly skimming off any foam that forms on the surface.
- Pour the hot jam into sterile jars, roll up with metal lids, turn upside down, wrap in a warm bath towel and leave until completely cooled. Place it in a cellar or pantry for winter storage.
Thick redcurrant jam - recipe with photos and detailed instructions
In order for redcurrant jam to have a thick consistency, it must be made without water. The amount of sugar used in the recipe should be half the weight of the berries themselves. You will have to cook the dessert for almost an hour, over low heat and without leaving the stove for a minute. Only with this processing option will the maximum amount of liquid evaporate, and the berry mass will not burn and thicken to the desired level.
Necessary ingredients for a thick red currant jam recipe
- red currants – 1 kg
- sugar – 1.5 kg
Step-by-step instructions on how to make thick redcurrant jam for the winter
- Remove twigs and leaves from red currants, wash the berries well, dry and turn into a homogeneous puree using a blender.
- Pour sugar into the berry mass, mix thoroughly and place on the stove. Bring to a boil, reduce heat to low and simmer until the sugar is completely dissolved in the fruit juice. This usually takes about 45 minutes.
- Do not leave the pan and constantly stir the berry mass so that it does not stick to the bottom and does not burn.
- When the volume of the product in the pan has reduced by about 1/3 and the jam has compacted well, spoon into sterilized jars, seal with lids, turn over and cool, covering with a blanket on top. Store in a dry, cool place out of direct sunlight.
Recipe with photos on how to make redcurrant jam without cooking
The beauty of red currant jam made without cooking is that the berries are not heat treated and retain the maximum amount of their nutrients and vitamins. Due to the large amount of sugar included in the recipe, the delicacy does not spoil, does not sour or ferment, surviving well until the winter season in a cool, dark place, and delights with a pleasant sweet taste, marmalade consistency and pronounced fresh aroma.
Necessary ingredients for making no-cook redcurrant jam
- red currants – 1 kg
- granulated sugar – 2 kg
Step-by-step instructions for the redcurrant jam recipe
- Remove red currants from leaves and twigs, put spoiled fruits aside, and wash good berries thoroughly in running water and dry on a clean kitchen towel.
- Grind the currants twice through a meat grinder, and then grind the resulting puree through a sieve until the mass becomes completely homogeneous.
- Pour sugar into the berry puree in a thin stream and stir vigorously with a wooden spoon or spatula until the sugar granules are completely dissolved in the fruit juice.
- When the jam acquires a thick, dense consistency, pack it in sterilized jars, seal with plastic lids and store in the refrigerator or cellar.
Redcurrant jam in a slow cooker - recipe with photos for the winter
Making redcurrant jam in a slow cooker for the winter is a very simple task and not at all labor-intensive. The housewife only needs to prepare the berries, grind them through a sieve until pureed, combine them with granulated sugar, place them in the bowl of the unit and activate the necessary programs. The household appliances will do the rest themselves. The main thing is just not to forget to stir the jam from time to time during the cooking process. Otherwise, it will burn and acquire an unpleasant specific taste.
Necessary ingredients for preparing currant jam for the winter in a slow cooker
- red currants – 1 kg
- sugar – 800 g
Step-by-step instructions for the recipe for redcurrant jam cooked in a slow cooker
- Remove the red currants from leaves and twigs, sort them out, removing spoiled berries, wash them very thoroughly and place in a colander to drain off the excess liquid as quickly as possible.
- Rub dry fruits through a kitchen sieve and place the resulting puree into a multicooker bowl.
- Add granulated sugar, mix gently, cover tightly with a lid, set the “Baking” program in the control menu and bring the semi-finished product to a boil.
- When the surface of the fruit-sugar mass begins to actively bubble, activate the “Stew” mode and cook for 45 minutes. Every 10-15 minutes, lift the lid and stir the jam so that it does not burn.
- After the allotted time has passed, place the hot treat into dry sterilized jars, roll up with tin lids and cool to room temperature. Store in a cool, dark place, protected from direct sunlight.
The ripening period is not long and you need to have time to prepare as many different goodies and benefits from this berry as possible. We recommend recipes for making aromatic currant jam for the winter. This delicacy can be made either hot or cold without cooking, or you can also use a slow cooker to prepare it.
How to make seedless redcurrant jam - a recipe for the winter
Ingredients:
- red currant juice – 4 cups;
- granulated sugar - 4 cups.
Preparation
To make redcurrant jam without seeds, it is logical to get rid of them. To do this, place the pre-washed red currants in a suitable container and blend them using an immersion blender. You can also use a stationary blender bowl for this purpose, if available. Now we place the chopped berries in portions on a sieve and grind them, separating the seeds along with the skins and obtaining pure currant juice. This is what we will use next to make jam. Measure out the required amount of product and add granulated sugar to it. For a glass of juice, take a glass of sweet crystals.
Place the container with the workpiece on the stove burner over moderate heat and heat, stirring continuously, until it boils. Now reduce the heat to the lowest possible setting and cook the jam until it becomes a non-spreading drop, periodically skimming the foam that forms from the surface.
Once the desired texture is achieved, pass the jam through a strainer and pour it while still hot into sterile, dry jars. We seal the containers hermetically and place them under a blanket until they cool completely.
Making redcurrant jam for the winter without cooking
Ingredients:
- red currant – 750 g;
- granulated sugar – 1.5 kg.
Preparation
To prepare redcurrant jam for the winter without cooking, rinse the berries with cool water and chop them in any most convenient and accessible way. You can use a blender or meat grinder for this purpose. If desired, you can later use the entire mass along with the seeds and skins. But we still recommend not to be lazy and grind it through a sieve to get a clean puree. Now mix the product with granulated sugar and stir the mixture until all the sweet crystals are completely dissolved. This will take a lot of time, but the result is worth it. Once the desired homogeneous result is achieved, place the sweet berry mass into sterilized dry jars, cover with nylon lids and place on the refrigerator shelf for storage.
Raspberry and redcurrant jam in a slow cooker
Ingredients:
- red currant – 750 g;
- raspberries – 750 g;
- – 2 pinches;
- granulated sugar – 1.5 kg.
Preparation
Initially, rinse the raspberries and currants with cool water and place them in the container of the multi-device. Add purified water so that it barely covers the contents and turn on the device in the “Multi-cook” mode with a temperature of 160 degrees for ten 
minutes. After this, grind the berry mass through a sieve, throw out the hard component, return the puree to the multi-pan and cook in the same mode for another twenty minutes, while reducing the temperature to 140 degrees.
After time, add sugar and citric acid, mix and cook in the same program for another forty minutes. When ready, put the prepared raspberry-currant jam into sterile and dry glass jars, seal them tightly with lids, boil them first and put them under a blanket to cool.
Bright aromatic sweet and sour red currant jam is a drop of summer that will warm you on cold and gray days.
A universal and useful homemade product, this jam is a real lifesaver for any occasion or time of year. A jar of homemade redcurrant jam can be a nice little gift or token of appreciation. A drop of jam will enrich the taste of desserts and baked goods, and will decorate the simplest toast or porridge for breakfast. Follow the example of famous chefs and add a little redcurrant jam when roasting meat or poultry to a creamy meatball sauce - a delicious result is guaranteed.
Take a few minutes to prepare the jam today and preserve the bright taste and aroma of fresh berries for a long time!
Before you make redcurrant jam for the winter, prepare the ingredients according to the list.
Wash and dry the currants. Sort and separate the berries from the branches.
Grind the berries in a way convenient for you - in a blender, mortar or by rubbing through a sieve.
Mix berry puree with an equal amount of sugar and stir. If the berries are sour, the amount of sugar can be increased to 1.5 kg per 1 kg of berries. If desired, you can additionally add a little water, usually no more than 100–120 ml per kilogram of berries.
Bring the mixture to a boil over low heat.
Stirring and removing the resulting foam, reduce the jam by 1/2 or 1/3 over low heat. Typically, the process takes 25–40 minutes.
The finished jam will thicken and take on a deep ruby color, and the volume of the mixture will decrease by half. If desired, the finished jam can be further strained through a sieve to remove the seeds.
Pour hot currant jam into sterilized jars and seal tightly with boiled lids.
Turn the jars over and wrap until cool.
Redcurrant jam is ready for the winter. Happy tea drinking!
The jam turns out thick, aromatic and sweet, with a slight sourness. Due to the natural gelling properties of red currants, as the jam cools, it will become thicker, acquiring the consistency of a soft jelly. Jam is undemanding to temperature conditions; jars with the preparation can be stored at room temperature.
Currant jam is an independent delicacy, an ingredient in sweet sandwiches, and an excellent addition to ice cream and any other desserts.
It will find its place in any sweet dish and will definitely delight you with its amazing taste.
Currant jams for the winter can be prepared in a variety of ways.
The best of them are collected here!
Currant jam for the winter - general principles of preparation
For jams you can use black, white and red currants. Sometimes several varieties are mixed. You can add other ingredients. Basically, these are berries that coincide in ripening time: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and stored. Jam is always boiled.
What is the difference between jam and marmalade? Both types of preparation consist of berries and sugar. The only difference between them is consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and seeds is used. The consistency of the jam is jelly. It is achieved naturally due to the pectin contained in the berries. Sometimes gelatin and pectin are additionally added to achieve the desired consistency. The workpiece is thicker and does not require long cooking.
Currant jam can be stored well. The boiling mass is poured into sterile containers and hermetically sealed. After cooling, they are sent to a cool pantry or basement.
Recipe 1: Natural currant jam for the winter
Recipe for natural currant jam, which contains only sugar. You can use red or black berries for this preparation, it doesn’t matter.
1. Sort through the berries, remove spoiled currants, tear off the tips and tails. We rinse.
2. Place in a food processor or bowl and grind until pureed, including the seeds.
3. Add prescription sugar, put it on the stove and start heating. It is important that the grains dissolve before the jam boils.
4. After boiling, boil the mixture to the desired thickness, on average about thirty minutes. Stir regularly so that the mixture does not burn.
5. Place in pre-sterilized jars. We cork it. After cooling, store in a cool place.
Recipe 2: Redcurrant jam for the winter with gelatin
A variant of very thick redcurrant jam for the winter that does not need to be cooked for a long time. It is easy to obtain a suitable consistency by adding gelatin, but everything must be done according to the rules.
25 grams of gelatin.
1. We sort, wash the berries and grind through a meat grinder. Or grind it in other ways.
2. Combine dry gelatin with prescription sugar and stir.
3. Pour the sugar mixture into the twisted currants. Stir and put in the refrigerator for two hours.
4. Take it out, mix again and let sit for another four hours.
5. Place the sweet mass on the stove and cook over low heat until it boils, but do not boil. If the grains of sugar have not dissolved, then simply turn it off and leave the mixture to stand until it cools. Then we heat it again.
6. Place the hot but not boiling jam into jars. If the mixture boils, then it’s okay. The gelatin will simply lose its properties, and the product will not be thick enough.
Recipe 3: Blackcurrant jam for the winter with orange
To prepare a spectacular and aromatic blackcurrant jam for the winter, you will need a juicy orange. Or even several pieces.
0.3 kg of oranges.
1. Place the currants in a colander and rinse well. Leave for half an hour to drain excess liquid.
2. Grind the berries into puree using a food processor. Or we simply twist it through a meat grinder, but use a mesh with small holes.
3. Add sugar to the berries and let them cook.
4. Remove the aromatic zest from the orange. To do this, simply grate the washed citrus on a fine grater.
5. Peel the entire orange from any remaining peel, remove the seeds from the slices and twist the citrus pulp or crush it in a food processor.
6. After 10 minutes of cooking the currants, add the orange.
7. Boil the jam and citrus together for 15 minutes.
8. Pour into the required containers and seal. Keep it upside down until it cools.
Recipe 4: Winter currant jam with pectin
A wonderful recipe for red or black currant jam for the winter, which cooks very quickly. Pectin gives the thickness and desired consistency. You can buy it in the baking ingredients department.
1. We sort out the currants. We tear off all the tails. Place in a bowl, take a large pestle and grind. Juice should appear.
2. Pour in pectin and put on fire.
3. After boiling, add granulated sugar to the berries. Reduce heat and keep until the grains are completely dissolved.
4. After boiling, cook the jam for exactly five minutes.
5. Take a clean ladle, sterile jars and pour the mixture. Seal tightly for later storage. The lids must also be clean.
Recipe 5: Winter redcurrant jam with gooseberries
A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, so why not prepare them together?
0.6 kg gooseberries;
0.3 tsp. citric acid.
1. Place gooseberries in a saucepan, which must be washed and dried.
2. Lower the blender and turn the berries into thick juice.
3. Add all the sugar at once and be sure to add water.
4. Place the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.
5. While the gooseberries are preparing, we sort out the currants and puree them too.
6. Pour in the red currants and cook together with the gooseberries for another quarter of an hour, add citric acid.
7. The jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!
8. Screw on the lids, cool, and send for storage.
Recipe 6: Blackcurrant Jam with Ginger
A variant of unusually aromatic and rich blackcurrant jam. It can be sealed for the winter if anything remains after taking the sample.
20 grams of ginger;
1. Grind the currants to a pulp, transfer to a saucepan.
2. Add prescription sugar and place on low heat. Simmer under the lid until the sand is completely dissolved.
3. As soon as the grains are completely dispersed, you can turn up the heat. Let the jam simmer for 10 minutes.
4. Add finely grated ginger, followed by cinnamon.
5. Boil for about ten more minutes and the aromatic delicacy is ready!
Recipe 7: Currant jam in a slow cooker
A method for making jam from any currant in a slow cooker. It can be consumed immediately or placed in clean containers and stored. The kitchen assistant should have a “multi-cook” program with the ability to independently set the necessary parameters.
3 cups sugar;
150 grams of water.
1. Place the berries, washed and freed from branches, in a slow cooker.
2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.
3. Take out the currants, cool and rub through a sieve. You will get the most delicate puree with a minimum amount of waste.
4. Combine the currants with sugar and put them back into the slow cooker.
5. Set the jam program for 20 minutes, this is enough for jam.
6. After the signal, take out the aromatic mass and use it for its intended purpose. Don't worry about the consistency of the jam; it will become thicker as it cools.
Recipe 8: Winter currant jam with cherries
Another option for a very bright and rich currant jam for the winter, which can be prepared from black, red and even white varieties.
1. Immediately remove the pits from the cherries and place the washed berries in a saucepan.
2. Add pure currants without stems and leaves.
3. Pour in half a glass of water, cover and steam for fifteen minutes. The berries should become completely soft. Let cool.
4. Grind the steamed cherries and currants through a sieve. Optionally with small holes.
5. Add sugar to the tender puree, stir and let it cook.
6. After boiling, simmer the jam for about ten minutes.
7. Pour into jars and you're done! Seal immediately before the mixture cools down.
To avoid getting burned when pouring boiling jam into small jars, place the containers on a plate. They hold on to it, and accidentally spilled drops do not stain everything around them.
Drops of jam that fall on the neck of the jar should be immediately wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will get into the workpiece, and the contents of the jar may soon deteriorate.
How to check whether jam has hardened or not? You just need to drop a drop of hot mass onto a chilled plate. You can put several containers in the freezer at once to make it easier to decide on the right consistency.
The jars need to be sealed immediately after laying out the jam, while the workpiece is hot. Lids, keys, towels should be at hand.
It is better to add sugar to the jam after the berries have softened. Otherwise, they will remain hard for a long time, and the process of preparing the sweet treat may take longer.
For lovers of homemade treats for tea, red currant jam will be a real find. There are different recipes for jam, with and without gelatin, in a slow cooker, without cooking at all, a traditional recipe. You can combine red currants with other berries and it turns out very tasty too.
In general, red currants, in addition to their special benefits, are distinguished by their good ability to gel, so it is very easy to make preparations for the winter, such as jelly, jam or jam. You can do without any thickeners at all; the pectins that make up the red berry will provide the necessary consistency to your treat.
Redcurrant jam has a pleasant sweetish taste, especially for those who don’t like too much sweets. Baked pies or large holiday pies for tea are very tasty with it.
To make jam, you don’t have to choose only ripe berries; you can also take slightly unripe ones; by the way, they contain the most pectin.
Before cooking, the berries must be cleared of debris and rinsed well. Unlike black currants, red currants are more tender, their skin is thinner, so in order not to crush them, they need to be washed more carefully. You cannot keep it in water or in a colander for a long time, otherwise the lower berries will begin to choke and juice will begin to flow out of them.
Stainless steel utensils are ideal for making jam; they do not burn as much as enameled ones and do not give a metallic taste like aluminum ones. Many people like to make jam without cooking, because it preserves all the vitamins. But for such preparation, you need to carefully observe sterility so that your jam does not spoil before the onset of winter.
To store the finished jam, it is better to take small jars. Half a liter or even 0.33 ml is absolutely enough for one baking. Of course, you can take liter ones, but no more. It is not necessary to roll up the lids; you can use screw-on ones.
Redcurrant jam recipes
Redcurrant jam, quick recipe
To prepare a quick recipe for currant jam, you only need sugar and red currant berries in the following quantities:
- Granulated sugar – 1 kg
Method for making jam:
This quick recipe is for those who don’t like to tinker with preparations for a long time. There is no water in this recipe. This means the evaporation time is reduced, and blanching is also not needed.
We wash the red currant berries well and pick off all the tails, then chop them with a blender and immediately rub them through a sieve to remove the skin and seeds. Transfer the resulting currant puree into a stainless container in which we will cook the jam. pour all the sugar into it at once, mix them thoroughly and put on low heat so as not to burn.
This is how we cook our jam with continuous stirring with a wooden spatula or spoon. Cook until it boils down to the desired state. You will see the jam begin to thicken. By the way, as it cools in the jars, it will thicken even more, take this into account. It should be packaged hot and cooled at room temperature.
Recipe for red currant jam for tea without cooking
For this recipe, special cleanliness must be observed; the berries must be thoroughly washed and dried. The presence of excess moisture must be avoided.
Ingredients:
- Red currant berries – 1 kg
- Granulated sugar – 2 kg
Method for making jam without cooking:
Already dried berries need to be ground in a blender into a puree mass. Then we do everything as in the first recipe, that is, we rub it (the mass) through a sieve. But we won’t cook it, but add sugar and mix everything until it completely dissolves. All that remains is to put it in sterile jars and close tightly. All!
We expect delicious, healthy red currants that will delight you in winter with their taste, and if you also brew a cup of good tea, the pleasure will be absolutely incomparable!
Traditional redcurrant jam recipe
Ingredients:
- Red currants – 1 kg
- Granulated sugar – 1.5 kg
- Water – 300 ml
Cooking method:
Of course, peel and rinse the berries. We put water in a saucepan to boil, and put the berries in a colander and put them directly into boiling water for two minutes. We throw the currants into the bowl where we plan to make jam.
Crush the blanched berries with a wooden pestle, add water and pour in sugar, stir until all the sugar melts.
Now you can turn on low heat and start making jam. Cook it until it thickens, then simply transfer it into sterile jars and let it cool at room temperature.
Redcurrant jam in a slow cooker
You can cook jam not only in saucepans, standing at the stove. We present to your attention the fourth recipe for redcurrant jam, which is made in a slow cooker .
To make jam we need:
- Red currant berries – 1 kg
- Granulated sugar – 0.5 kg
How to make delicious redcurrant jam in a slow cooker:
Pour the washed berries with water and simmer for two minutes. Then knead with a wooden masher and place in the multicooker bowl. Add sugar, stir. Close the lid and set it to simmer for an hour. We pack the finished jam into jars. Simple and without standing at the stove!
Choose the redcurrant jam recipe you like and prepare a tasty and healthy treat for the winter.
