The period of ripening of red currants is not long and it is necessary to have time to prepare from this berry as many different delicacies and usefulness as possible. We recommend cooking recipes for the winter of a fragrant currant jam. Such a delicacy can be made both hot and cold without cooking, and also use for its preparation a multibar.
How to cook a jam of red currant without pits - a recipe for the winter
Ingredients:
- redcurrant juice - 4 cups;
- sand sugar - 4 cups.
Preparation
To make jam from red currants turned out to be pitted, it's logical to get rid of them. To do this, the previously washed red currant is placed in a suitable container and broken using a submerged blender. You can also use a stationary blender bowl for this purpose, if available. Now spread the portioned crushed berries on a sieve and grind them, separating the bones together with the skins and getting the currant juice in its pure form. This is what we will use later for making jam. We measure the required amount of the product and add sugar to it. We take a glass of sweet crystals for a glass of juice.
We place the container with the workpiece on the hotplate of the plate on a moderate fire and warm it up, continuously stirring, to a boil. Now reduce the heat to the minimum and cook the jam until the non-dripping drop, periodically removing the foam from the surface.
After reaching the desired texture, let's pass the jam through a strainer and pour it still hot over sterile and dry jars. Hermetically sealed containers and put under the blanket, until completely cooled.
Preparation of red currant jam for the winter without cooking
Ingredients:
- red currant - 750 g;
- sand sugar - 1,5 kg.
Preparation
To prepare jam from red currant for the winter without cooking, rinse the berries with cool water and grind it in any convenient and accessible way. You can use a blender or a meat grinder for this purpose. If desired, you can then use the entire mass in its entirety together with bones and skins. But we recommend not to be too lazy and rub it through a sieve to get pure mashed potatoes. Now mix the product with granulated sugar and stir the workpiece until all the sweet crystals are completely dissolved. This will take a lot of time, but the result is worth it. Upon reaching the desired homogeneous result, we spread the berry sweet mass over the sterilized dry jars, cover with capron caps and put it on the shelf of the refrigerator for storage.
Raspberry jam and red currant in a multivariate
Ingredients:
- red currant - 750 g;
- raspberry - 750 g;
- citric acid - 2 pinch;
- sand sugar - 1,5 kg.
Preparation
Initially rinse the berries of raspberries and currants with cool water and place them in the capacity of the multi-device. We add purified water, so that it barely covers the contents and turns on the device in the mode of "Multi-Cook" with a temperature of 160 degrees for ten
After a while, pour sugar, lemon acid, stir and cook in the same program for another forty minutes. Upon readiness, we spread out the ready-made raspberry-currant jam on sterile and dry glass jars, seal them tightly with lids, boil them beforehand and put them under the blanket to cool.