Fruit and berry jams, prepared in the form of a homogeneous mass without seeds and peels, are an excellent delicacy; they are used to add to baked goods, porridges, cottage cheese, yoghurts, to color and flavor butter cream. Jams made with small seeds and skins are good for intestinal function and are rich in fiber. Let's look at recipes for jams made from aromatic white currants, which are a valuable vitamin-rich berry.
Subtleties of preparing white currant confiture for the winter
White currant is a variety of red currant. It is rich in vitamins C and P, it contains many organic acids, trace elements and minerals. Mashed seedless white currant jam is amber-yellow in color, aromatic, and has a harmonious berry taste. The pulp of the berries contains pectin, thanks to which the mass gels independently, regardless of heat treatment.
Note! White currants combine taste and texture with kiwi, oranges and pineapples, while pears and apples suppress the taste of berries in jam.
White currant confiture can be prepared in different ways:
- passing through a screw juicer or a special machine to remove seeds and peel;
- grinding whole berries in a blender;
- grinding the berries through a metal sieve.
In all cases, sugar is added, taken by volume in equal parts with berry raw materials or a little more. Depending on the planned shelf life, the jam is boiled or sealed in jars without heat treatment.
How to choose the right raw materials?
When buying berries at the market or in a store, first of all, pay attention to the stalks. Freshly picked berries are green, while stored berries are yellow-brown and dried. If you plan to make jelly without seeds, then choose large berries, they have more juice and pulp. High-quality raw materials are clean, without dirt stains and small plant debris.
Preparing containers
For currant jam, glass jars with a volume of 0.3-0.5 liters, with glass lids and a locking mechanism, are suitable. You can cover the jam with plastic or metal lids.For well-cooked jam that will be stored in the refrigerator, coffee jars with plastic lids are suitable.
The inside of the container is cleaned with baking soda and a brush, washed under running water, and scalded with boiling water. If hot jam or jelly is poured without hot processing, the jars and lids are sterilized by boiling for 7-10 minutes.
How to make currant jam at home
So, we have seen that there may be several options for preparing currant jam for the winter. Let's consider traditional and modern methods.
Traditional recipe
According to the traditional recipe, the berries are ground through a sieve, sugar is added to the pulp without seeds and peel, and the mixture is boiled for 20-30 minutes.
Required Products:
- white currants – 1 kilogram;
- boiled water – 1 glass;
- sugar – 1 kilogram.
Remove the well-washed berries from the branches, dry them slightly on a soft cloth, put them in a saucepan, add boiled water and put on fire. Heat for 7-10 minutes to facilitate peeling.
Grind the berries through a sieve. Cover the separated juice with pulp with sugar, bring to a boil and cook over low heat until tender. If you need thicker jam, increase the cooking time to 40 minutes. When hot, the product is poured into jars, sealed, and wrapped to conserve heat for 24 hours.
Multicooker option
In a slow cooker, the cooking process is accelerated due to high temperature and vigorous boiling.
Note! The lid of the multicooker must be closed during jam cooking, otherwise the dish may leak over the edges of the bowl.
Required Products:
- white currants – 800 grams;
- water – 80 grams;
- sugar – 1 kilogram.
Place the washed and removed berries from the branches into a bowl, add water, close the lid and set the multicooker to “multi-cook” mode with a temperature of 100 degrees for 20 minutes.
After the time has passed, let the raw material cool and grind through a sieve. Pour the pureed juice back into the bowl, add sugar, and cover with a lid. Set the “jam” mode, time – 25 minutes.
Pour the hot jam into jars, seal, and keep warm for 24 hours.
Jam without boiling
Pass peeled and washed berries and fruits through an auger juicer or machine that is used to prepare tomato puree.
Required Products:
- white currants – 1 kilogram;
- kiwi – 3-4 pieces;
- orange - 1 piece;
- sugar – 1 kilogram.
Pour sugar into the prepared juice, stir the mixture well with a blender, put into jars, seal, and put in the refrigerator.
Treat storage
Jam that has undergone long-term heat treatment can be stored on the mezzanine or in the space under the windowsill for 1 year. Workpieces with minimal heat treatment or without cooking are stored in the refrigerator for 3-4 months. For longer storage, the jars are placed in the freezer.
