Jam made from your favorite berries and fruits is a healthy and tasty homemade treat for adults and children around the world. If you love redcurrant jam, we will tell you right now how to make this delicious preparation in several ways. A recipe for making tender seedless jam awaits you, we will also tell you how make classic jam without sterilization and teach you how to make healthy berry preparations in five minutes.

Harvesting red currants at home is a real pleasure. However, an even greater pleasure is eating the sweet fruits of your labor with family and friends during the long and cold winter. To make the preparation successful, we suggest making currant jam from red currants for the winter: simple recipe according to the classic recipe will not take much of your time and effort. But the result will be amazing - your loved ones will certainly appreciate it.

For this yummy you will need one kilogram of berries, 100 milliliters of water and one and a half kilograms of sugar.

1. Pour water over the berries, put on fire and boil. The fire must be intense enough and The boiling process lasts about five minutes.
2. At the second stage, the berries must be crushed with a blender or crushed in a mortar.
3. When the berries acquire the consistency of puree, they need to be covered with sugar- in small portions.
4. Now all that remains is to boil the berries to the consistency of jam: this will take you from 25 to 40 minutes.
5. To check the readiness of the jam, place a small amount of the product on a dry saucer. If the jam holds its shape, it means it's ready for canning.

Simple five-minute redcurrant jam

We already told you in five minutes. You can also prepare red currants using the same recipe. Or you can use the following method.

Take equal amount of berries and sugar for jam. Grind the washed and dried red currants in a blender, add sugar. Place the mixture of aromatic berries on the fire and cook for 5 minutes. Turn on the heat to medium, and stir the mixture constantly while cooking. If the jam is not thick enough, you can boil it for another 5 minutes.

How to make seedless redcurrant jam: photo recipe

This is a rather labor-intensive method of making jam, but the preparation turns out to be very tasty and tender in consistency.

To prepare it you will need: a kilogram of berries, a kilogram of sugar and one glass of water.

So, let's start preparing redcurrant jam for the winter: this recipe is used by housewives all over the world, it is quite popular, and perhaps you have already tried the delicious jam that is prepared using it. We invite you to repeat it yourself and enjoy the taste of real homemade jam in the coming winter.

Video: how to make delicious redcurrant jam for the winter

Hello subscribers and friends!

So we waited, today I again want to please you with incredibly simple and tasty recipes for one sweet and sour delight. We will talk about currant jam. In previous issues this issue was already touched upon, but only boiled down.

I don’t know about you, but I can’t imagine my cellar without this preparation. After all, it won’t be difficult to do it. Especially when there are proven recipes and a step-by-step description of all the work.

I would like to remind you that currants can be black, red and even white. But I haven’t seen a white one where I live. If you ask me which one tastes better, then in my opinion these varieties are all good in their own way. But the delicacies made from them taste different, the one that is dark black always tastes sweeter than something red or white. Red has a peculiar shade, not everyone likes it, it’s more delicate or something. What are your impressions, please share, if it’s easy?!

As for the cooking itself, in principle, using any recipe as a basis, you will certainly be able to close the jars using any type of currant.

And what happens next, you can cook jelly for your beloved household members, add it to ice cream and even grease the tops or

I also really like mixing margaritas and inviting guests over; no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then it will be absolutely amazing! It turns out like two in one and a cool aromatic treat for an afternoon snack and, if diluted with water, an excellent vitamin drink.

Before we begin to describe all the steps of the work, it is worth noting that currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just pour hot tea and carefully scoop up this delicacy with a spoon. It has a slight sourness and lots of vitamins, it will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can easily start a conversation. It is this cake that is smeared with such a treat.

Have fun get-togethers and have a great and amazing free time! And let this jam take a respected place on the shelf in your cellar.

Now a few words about the preparation itself, this recipe is designed for the confiture to be cooked without water and additional sterilization, this will help it become denser in consistency.

Usually everywhere in all culinary sources they write that the proportion of granulated sugar in jam is one to one, but you can put a little less so that there is more sourness. If you want it sweeter, then do not deviate from the basic recommendations. I personally generally do 1 to 1.5, so as not to sour.

We will need:

• black currants - 1 kg
• granulated sugar - 800 g (slightly sour, or you can take 1.5 kg - it will turn out great)

Stages:

1. Take the black “beads”, how magical they look on the plate, of course I mean currants. Inspect it for rotten or spoiled berries. Then wash the berries using a small colander.

Important! If you have collected a lot of berries, then do the work in parts; you do not need to immediately wash the currants in full in a large basin.

2. Then, using any electrical device, twist the black berries. This is easy to do using a blender or meat grinder. You will get a fluffy mass.

Please note! You must achieve this result, all the fruits must completely burst, like balloons.

3. Next, squeeze out this mixture through gauze folded three to five times. You can take any other material. Or use a strainer, but it will be more difficult to work with, since you will have to grind all the berries with a spoon.

4. Squeeze out all the juice and throw the pulp into another container.

5. Now we’ll make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the stove to medium heat. As the mixture boils, turn it down to low. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see before your eyes that the jam will begin to thicken, but you will see the desired consistency only when it cools down. It will seem to stay in the spoon. This can be easily checked by placing a drop on the edge of a plate and waiting a couple of minutes. If you are not satisfied with the consistency, cook for another 10-15 minutes.

7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening ones). Due to the fact that the jam will be hot and so will the jar, the lids will easily pull themselves tightly to the neck. Wait until it cools completely and send the workpieces to the basement for storage.

Five-minute recipe, like black currant jelly

Well, let's continue cooking, and this time we take the old recipe, which has been tested by time and the experience of all housewives. After all, the color of this delicacy is black burgundy, the taste is rich, and if you add lemon, you will feel a refreshing effect.

It is no coincidence that lemon is added to this delicacy, because it contains a large amount of pectin, and it is due to this that the jam turns out dense. If you cook without lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage in glasses, as I think it will be more familiar for many housewives.

We will need:

• currants - 4 tbsp.
• sugar - 6 tbsp.
• lemon - 0.5 pcs. (optional, works great without it too)

Stages:

1. Do your preparatory work. Pour boiling water over the lemon and grate the zest on a fine grater. And after removing all the seeds, chop the pulp into small cubes.

Also rinse the currants in running water and sort them if you come across unripe and hard green berries.

2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let the juice flow. Then boil the resulting mass in a basin for five minutes. This should only be done over low heat so that the jam does not stick to the walls.

Experiment. I usually cook it this way, I don’t wait five minutes, but as soon as I see that the sugar has melted completely, I immediately turn off the heat and pour it into jars.

3. As you can see, the mixture begins to puff and become thicker before your eyes. Pour this five-minute hot mixture into jars and cover the lids with a special seaming key.

4. It is advisable to then turn the containers upside down and check for leaks. You can also place it under a blanket so that the heat dissipates evenly. Store in a cool place such as the refrigerator.

5. And then, at any opportunity, eat this magnificent dessert and drink tea. Have a good mood and great preparations!

Video on how to make currant jam for the winter

If you want to strengthen your immune system, then go ahead and as the song says. And to make it more fun to sing, you can also watch a movie in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even at the dacha you can immediately cook such a miracle if you happen to have a multicooker at hand.

I recommend watching it because the cooking method is completely different here: the finished jam is strained through a colander, and only then a super delicacy is made from it. It turns out to be several passes, but this does not mean that it is super difficult. All this is done instantly.

Look at the result, as if the hostess had put gelatin or pectin in it for thickness. If you don’t believe me, turn it on, I wish you good luck!

How to cook confiture from black and red currant juice

Well, there is probably nothing more beautiful when you take berries of different shades; I am also flattered by this option. The color scheme does not suffer from this, but on the contrary, it only becomes more beautiful. In addition, each variety of such berries has its own advantages, and when we mix them together, it turns out great! And the benefits from this are only many times greater.

We will need:

• black and red currants in any proportions - 2 kg
• sugar - 3 kg
• water - 2 l
• lemon juice - 1 tsp

Stages:

1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove everything unnecessary.

2. Fill the berries with sugar (take only half of the total amount specified in the ingredients) and bring to a boil, and this work should be done exclusively over low heat. As soon as the mixture boils, you can immediately turn it off and pour it into jars (only then, you need to pour out the sugar all at once), or you can go the other way.

3. Using a sieve, grind the berries with a spoon or with a special machine until all the juice is drained from them and the result is seedless and skinless. Squeeze well, the pulp can then be used in pies or cooked from it.

4. Add the remaining granulated sugar and stir. Pour in a couple of spoons of lemon juice to add a small hint of citrus.

5. And again, as you guessed, bring the jam until it bubbles and bubbles. Once this happens, cook for another 5-10 minutes. You can take a little longer so that it doesn’t turn out too liquid.

5. Package in sterilized glass containers, preferably take half-liter or liter jars. Cover with lids and let cool at room temperature.

Don’t forget to leave some treats in a vase for yourself so that you can try this cool dessert today and treat your grandmother or mother. Bon appetit!

It looks divine, what do you say? Cool, isn't it?

Redcurrant jam without seeds and skins - a recipe for the winter

In principle, the previous version was also exactly the same, because the confiture was made mainly from syrup, but this one will be made specifically from red currants and no lemon will be added.

I hope that even if you are a beginner, you will definitely be able to follow these instructions. The main thing is to find a larger bucket of berries, I think you can handle this if you have your own garden, or go to the market, to the bazaar and buy from grannies.

It is important that the fruits are freshly picked and not left in a bucket for a couple of days; this will only harm the finished dish; the jam will definitely turn sour and become moldy.

Well, if you have any questions, my dear guests and friends, write notes below, I will be happy to answer them.

We will need:

• red currant – 500 g
• sugar - 500 g

Stages:

1. Soak the berries with water, all the twigs and sticks will float up. Remove them, or better yet, strain through a colander.

2. Here they are bright beads, donated by nature itself.

3. Now place them in the container in which you will make the confiture. This can be a ladle or a small saucepan, as well as an enamel basin.

4. Now take an immersion blender and turn it on, grind, beat into a puree.

6. Now the most important work, heat the stove to medium, move the pan and cook after bubbles appear for about 5-10 minutes. I don’t recommend it anymore, because the longer you cook, the less vitamins and nutrients are retained.

During the cooking process, foam will form; remove it with a slotted spoon.

The mass does not have to cool down at all; straight from the boiling point, place it in well-washed jars and seal with clean lids. Move it upside down and wrap it in a fur coat. Let it cool for one day, and then put it in the cellar for long-term storage. Happy preparing!

Grated red currants with sugar without cooking

An excellent option for those who are for a healthy lifestyle. After all, it is precisely this kind of delight, which is not cooked at all, that preserves vitamin C. And, as you know, it helps us protect ourselves from viral infections.

We will need:

• red and black currants - 1 kg
• granulated sugar - 1.2 kg

Stages:

1. Rinse the berries under running cold water. Then drain the liquid into the sink.

2. Transfer the fruits to the cup of a blender or food processor and blend together with the sugar. You can use the Soviet method, crush it with a masher. You will immediately see that a lot of sweet syrup has been released.

3. Just in this form, pour into jars and place in the refrigerator or freezer. Of course, such jam cannot be stored for a long time in the refrigerator, but in the freezer it will last for 1-1.5 years.

If you are making a preparation for the freezer, it is better to take food-grade plastic containers rather than glass vessels, because they can break at sub-zero temperatures.

4. Don't forget to try what came out of it all. Very tasty and aromatic, it goes well with tea, if there is also fresh bread or some kind of bread on the table

Recipe for currant jam with gelatin step by step

Once again, another option that deserves your attention. Look at the picture, how this mixture beckons, it looks charming. Because this version uses a jelly-like element, be sure to try it!

We will need:

• sugar - 1 kg
• ready-made currant syrup (see how to make it below) - 1 kg
• gelatin

Stages:

1. Take red currants and measure exactly 1 kg on the scales. And be sure to wash it, mash it with a potato masher or any electrical appliance, for example, use a meat grinder or juicer. The blender breaks the berries perfectly, and not a trace remains of the peel and bones.

2. Strain the resulting mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of berries, 300 g of cake came out, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let the gelatin sit and swell for a couple of minutes.

3. Place on the stove and simmer over low heat. As soon as the liquid boils, turn it off immediately.

4. Pour into jars, which you sterilize in advance along with the lids, and don’t forget about the funnel and ladle.

5. Screw on the lids and cool to room temperature. The preparation is ready for the winter! Eat for your health!

That's all for me. I wish you to find a suitable recipe from this selection, and it will become your favorite and proven one. Be sure to make jam or currant preserves and treat everyone with joy! Bon appetit!

I wish everyone a sunny day and a great weekend! Bye.

Sincerely, Ekaterina Mantsurova

You can enjoy fresh red currants at the height of summer. And to enjoy the taste of these berries all year round, you should not only freeze them, but also cook them by boiling them with sugar. Thus, wonderful desserts are obtained in the form of jam, marmalade, preserves, and jelly. In combination with any cream, such jam can be a filling for cakes, pastries, a layer for pies and sour cream.

Before you start preparing this delicacy, you should carefully prepare the harvest. We sort the currants, remove the branches, and rinse with water. To make the berries burst, boil them for 1-2 minutes in a small amount of water and rub them well through a sieve, discard the skins and seeds. In an enamel bowl, cook the berry puree for 20 minutes, add 1 kg of sugar (per 1.5 kg of currants) and, stirring so as not to burn, simmer over low heat until thickened. During the cooking process, skim off any foam that has formed. Fill sterilized jars with hot jam, seal them and cover with a blanket until they cool completely. You can make jam without removing the seeds, but simply grind the berries in a meat grinder. In an enamel bowl over low heat, dissolve 0.5 kg of sugar in 250 ml of water. Then pour in the currant puree and, after mixing thoroughly, boil for 5 minutes. Set aside until completely cooled for 2-3 hours. We repeat the procedure 3-4 times until the jam becomes thick. Place the hot dessert into jars and seal tightly, covering the top with a warm blanket.

Currant jam with cherries is very tasty. The recipe for this dessert is very simple. Boil the red currants for 1-2 minutes, then rub them through a sieve. For 1.5 kg of such berry puree, add 1 kg of sugar and cook over medium heat until the mass becomes thick. After this, add 500 g of cherries and, stirring occasionally, cook until the berries are ready.

Watermelon gives the jam a unique taste. Grind 1 kg of currants with 1.5 kg of sugar, add 1 kg of watermelon pulp and cook for 30-40 minutes. Then rub through a sieve, boil again and put into dry jars. Store in a cool place. You can make jam with bananas using the same recipe. Replace the watermelon pulp with 5 bananas. You will get a delicate taste with a banana aroma.

Red currant jam can be consumed as an independent dessert; it goes well with ice cream, soufflé, cocktails and yoghurt. This jam can be a delicious addition to pastries, fruit salads, cottage cheese casseroles, pancakes and pancakes. Tasty, healthy and beautiful jam can be easily prepared at home.

Now at silverina1 passes FM "Summer - in a jar!" Season 3" . I sent the jam recipe there.

Contrary to popular belief, you can make jams using gelatin, and the gelatin will retain its gelling properties. Just don’t cook it for a long time, and when using it with very sour berries, you need to maintain the correct proportions of these berries and the gelatin itself. Below are two recipes in which these proportions are selected and the jam turns out thick even without the use of sugar, but only with a sweetener.

The World Health Organization has limited sugar intake to 25 grams per day for women and men,and the American Heart Association softened its position slightly towards men and allowed them to use up to 37.5 grams of sugar per day. With such low standards, there is no question of continuing to consume sugar without harm to health and making jam in the proportion of 1 kg of sugar - 1 kg of berries.
For several years now, instead of such jam, I’ve been cooking something completely different, namely jam, and I’ll tell you how I do it.

Instead of sugar, I use harmless and very modern sweeteners of natural origin, they are of a new generation, STEVIA or ERYTHRITOL. Stevia is obtained from the Stevia plant (it even grows here in Crimea), and Erythritol is produced from various natural products, in particular, the skin of oranges and red rowan.

I make such jams and jams and package them in the smallest jars. And in our family we treat such jam and preserves as a delicacy and do not eat it in “tablespoons”. It’s good to take, for example, 40-50 grams of this jam and spread it on a piece of home-baked bread in the morning for breakfast.

Recipe No. 1. Blackcurrant jam with gelatin

KBZHU: Calories per 100 g: 57 kcal,
BZHU: 5.0 g, 0.4 g, 6.8 g.

Ingredients:

- 1000 g black currants, peeled
- 50 grams of free-flowing gelatin
- 150 grams of erythritol or sugar, you can take 50 grams of sugar and 25 crushed tablets. stevia

Total: 1200 gr

The weight of one serving is 45 g, the calorie content of a serving is 26 kcal.

Preparation

1. Peel the blackcurrant berries from twigs and dry stalks, rinse, and dry on a paper towel.

Place in a bowl and grind 2/3 of the berries with an immersion blender, or you can crush them with a masher. Add erythritol, gelatin 50 g, mix well, give let the gelatin swell for 20 minutes.

2. Pour the mixture into a metal pan with a thick bottom and heat until boiling, stirring constantly.

Cook for 3-5 minutes, stirring constantly so that all the berries are cooked, at the end add drops of vanilla extract.

Place in the refrigerator; it is in the refrigerator that the jam will harden to a thick jelly. Store in a cool place (cellar) or refrigerator.

This jam turns out very thick, itIt is also good as a layer for a cake or as a spread on bread, as a no-bake layer for shortbread tarts.
It cannot be reheated, for example, when baking yeast pies.

P. S. I accumulate small jars throughout the year, in which I buy either natural yogurt, or some exotic types of the same sugar-free jam or jam. Jars of red caviar and herring in sauce are also good for packaging purposes.

Gelatin swells in the berry mixture:

End of cooking:

_____________________________________

Recipe No. 2. Redcurrant jam with agar and gelatin

Red currant berries have a very high degree of acidity, almost the highest among all berries, therefore, in order to make jam from them of sufficient thickness that does not lose its properties at room temperature, we need two types of gelling agents.

I had very ripe red currant berries from my garden.

KBZHU: Calories per 100 g: 43 kcal,
BZHU: 3.7 g: 0.0 g: 7.0 g.

Ingredients:

- 1100 grams of red currants, peeled from branches
- 40 grams of free-flowing gelatin
- 15 g agar-agar
- 150 g of erythritol or sugar, you can take 50 g of sugar and 25 tablets. stevia
- 200 g of water
- 2 drops of vanilla-flavored liquid stevia extract or 1/2 pod of natural vanilla beans

This amount of berries is enough for 6 jars of 180 grams each.

The weight of one serving is 45 g, the calorie content of a serving is 19 kcal.

We will need a mixer with an immersion attachment.

Preparation

1. Wash the red currant berries, dry them on a paper towel, and remove twigs, leaves and dry stalks.

Place in a bowl and puree the berries using an immersion blender.

Rub through a fine metal sieve, we will be left with 800 grams of berry puree and 300 grams of cake, we don’t need the cake.

Pour 40 g gelatin and 15 g agar-agar with cold water 200 g, leave for 20 minutes. for swelling.

Add erythritol and a mixture of gelling agents to the puree and mix.

2. Pour the puree and solution of gelling substances into a metal pan with a thick bottom and heat until boiling, stirring constantly.

Cook for 1-2 minutes, stirring constantly, add vanilla extract at the end of cooking.

Pour into sterilized jars with a sterilized spoon, close with sterilized lids and turn over, cover with a blanket for 1.5 hours.

Remove the blanket, turn the jars over, and let cool to room temperature.

Place in the refrigerator; it is in the refrigerator that the jam will harden to a jelly state.

You can store this jam at room temperature or in the cellar.

This jam is of medium thickness, itIt is also good as a spread on bread, as an accompaniment to cheesecakes, for serving cottage cheese casseroles, pancakes. It cannot be reheated.

P.S. This version of jam made with agar-agar and gelatin is very inexpensive, since if only agar-agar was used it would require a lot of it due to the high acidity of the berries, and it is very expensive. In addition, the jam according to this recipe has a very interesting structure, not cutable, but slightly soft, plastic; agar-agar alone cannot give such a structure.

HAPPY SWEETS FOR YOU!

I’ll mix everything and leave it to swell:

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You can also read posts on our blogs:

(on agar-agar) 215.00 ₽ (weight 150 g)

Raspberry, water, erythritol, pectin, CMC (fiber), acidity regulator - citric acid, stevia extract, sorbic acid.
Nutritional value per 100 g of product: proteins - 0, fats - 0, carbohydrates - 19 g, including erythritol 14 g, dietary fiber 1 g. Energy value per 100 g: 18 Kcal/75 kJ. GOST 31712-2012. Shelf life: 1 year. Store at a temperature of 0 C to 20 C and a relative humidity of no more than 75%. Can volume 167 ml.
Net weight: 150 +-2 gr.

Dear friends, today my post is about how to prepare red currants for the winter. I have already talked on my website about how to make and cook compote from it, but today we will prepare delicious and thick jam.

Red currants are not as popular as black currants, which is due to their taste. It is more sour, with tart notes. Few people like to enjoy it fresh. I also don’t really like eating this berry from the bush, but I like absolutely everything prepared from it for the winter. But how useful it is.

It contains large amounts of fructose, various acids, vitamins C and P. In winter, during flu epidemics and colds, it will not give way even to raspberries. Since it has remarkable antifever, diaphoretic, diuretic and anti-inflammatory properties, it perfectly improves immunity.

Red currant is an excellent natural healer, there is no other way to say it. So if this wonderful berry grows on your site, be sure to prepare it for future use. And it doesn’t matter what you prepare - wine or jam - it will all be tasty and healthy.

How to make redcurrant jam for the winter without cooking

To make beautiful redcurrant jam, you need to make sure that there are no seeds in it, in any case, I like it better without them. Therefore, I offer you a recipe for seedless redcurrant jam.

We will prepare it in two versions - without cooking, the so-called “cold method” and we will cook it a little. I don’t think it’s necessary to say that jam will be more valuable and healthier without cooking. It is clear that ascorbic acid will remain in it, and the magical properties will be clearly expressed.

We will start preparing redcurrant jam by washing the berries without removing them from the branches. Place it on a towel in a thin layer and let it dry for at least 12 hours. Thanks to the branches, they will be as if in the air, which will allow the moisture to evaporate faster. In addition, the currants themselves will not spoil.

1. Through a juicer, but it can become clogged with seeds and peels. The color is not particularly saturated.
2. Grind through a meat grinder and rub through a sieve or squeeze through cheesecloth. Although there is an opinion that you should never use metal to make jam using a cold method - the juice will not gel, you can only use wooden objects. Of course, there is some truth here, however, many people manage to get excellent jelly using metal devices.
3. Grind with a blender and further separate the seeds from the juice and pulp, as described above. But there is a small nuance here. The blender may grind some of the seeds, causing the jam to have a somewhat cloudy appearance.
4. Mash the berries with a wooden masher or your hands and then grind or squeeze through a thin but strong cloth.

Add sugar to the resulting mass at the rate of 1 kg and 250 g per 1 liter of juice. Now it is important to mix everything well until the sugar is completely dissolved. If this process goes badly, the jam can be heated a little, but only a little. It is important for us to preserve all the beneficial properties. I did not heat it, but simply kneaded it for 10 minutes, and the sugar completely dissolved.

We close the jam with lids and immediately put it in storage. I read a lot about how to store it. Some prefer to store it in the refrigerator, while others claim that grated berries are good at room temperature. But I still don’t like to take risks, so I store everything that I grind fresh in the refrigerator, and when frost sets in, I put it in the cellar.

How to make redcurrant jam for the winter

We will cook redcurrant jam for five minutes. It cooks quickly, which is what won me over. The recipe is given for 1 kg of berries, so I do not guarantee that if you use several kilograms at the same time, your jam will thicken, so cook each kilogram separately. I had 3.5 kg, I processed it in one hour.

So, let's prepare redcurrant jam. To do this, you need to wash the berries well; we will not remove them from the branches. In this case, this is a completely unnecessary activity. Pour 1 kg of berries and 1 kg of sugar into a saucepan. We are waiting for the juice to come out a little. In time it is approximately 10 minutes.

Next, put on the fire and bring to a boil. Without reducing the gas, cook and stir constantly. How long does it take to cook redcurrant jam? The name “five-minute” speaks for itself - 5 minutes from the moment of boiling, and no more.

As soon as the time is up, pour the mixture into a sieve and grind it. The peel, seeds and twigs should remain at the bottom, everything else should flow down. The color of such jam will be darker than freshly ground jam because sugar darkens at high temperatures.

While the jam is hot, pour it into the prepared ones. I already told you how to sterilize them in one of my posts. There, my blogger friends shared how they do it. Many housewives recommend letting the contents cool first before sealing the jars with tin lids, but I roll them up right away while the jam is hot. Then I wrap it well with some warm blanket until it cools completely. Such preparations can be stored both in the cellar and at room temperature.

The thickness of the jam depends not only on the type of currant, but also on the weather conditions under which the berries ripened. There are varieties with low pectin content, so they gel very poorly. I won’t tell you their names because I couldn’t find such information on the Internet. I have also heard that berries from the same bush gelled perfectly one year, making almost marmalade, but the next year it turned out to be just a thick syrup. Apparently, the weather also affects the amount of pectin in currants. In addition, you need to take into account that overripe berries also gel poorly.

Ruby redcurrant jam is a warm memory of summer that will warm you up in the cold of winter. Don't miss the moment to stock up on summer colors and fill your home with them in the cold winter. After all, this is not only a wonderful medicine that can be put into tea, but also an excellent confectionery addition. It is added to creams, soufflés, and cocktails. This jam can add a sophisticated touch to ice cream.

Regular cottage cheese will take on a completely different taste if you add redcurrant jam to it. I'm not even talking about casseroles, dumplings, cheesecakes, pancakes, pancakes and porridges; it will perfectly complement and enhance the taste of these wonderful dishes.

I wish you all bon appetit, creative success in the kitchen and many new delicious recipes. Good luck!

I wish everyone happiness, Natalia Murga