TOP 10 recipes for redcurrant jam for the winter at home

The abundance of berries allows housewives to be creative and prepare not only classic versions of red and black currant jam, but also come up with new ones. The variety of components and their quantity are taken taking into account the combination of taste characteristics of the products. It is experimentation with the addition of new ingredients that allows you to create new culinary masterpieces.

Features of preparing currant jam for the winter

The main feature of jam is its jelly state. Readiness is checked by testing: put a few drops of the berry mass on a saucer; if it thickens as it cools, the jam is ready.

The amount of sugar is used taking into account the taste characteristics of the berries. The more sour, the more sugar.

Preparing the main ingredients

During the preparation process you must:

• sort through the berries, select spoiled, limp, crushed ones;
• remove stalks and leaves;
• wash and dry the fruits;
• Red currants need to be washed with the branches and then selected, otherwise some of the juice will be lost.

How to prepare the container?

Containers and lids for canning must be clean and sterilized. It is recommended to wash them with soda and sterilize them in any convenient way: hold them over steam, in the oven, microwave or boil.

How to make blackcurrant jam at home?

The preparation of various variations of jam is based on classical technology. If desired, you can add different components, taking into account the taste characteristics of the products and family preferences.

Classic recipe

This is a basic cooking option that can be used to prepare other varieties of jam. The amount of sugar is taken taking into account the sweetness of the berries.

Necessary:

• berries – 1 kilogram;
• sugar – 500-550 grams.

Sequencing:

1. Pour the berries into a container, crush a little, add sugar.
2. When the juice is released, rub through a sieve to remove seeds and skin. They can be used for compote.
3. Boil the resulting mass for a quarter of an hour and divide into jars.

Quick recipe for jam with seeds

The quantity of products specified in the classic recipe is used. For quick cooking, pass the prepared currants through a meat grinder, add sugar, and cook for a quarter of an hour.

With wine and lemon juice

The spicy aroma and taste of the jam will please even the most sophisticated gourmet.

Necessary:

• currants – 1 kilogram;
• juice of one lemon;
• sugar – 550-600 grams;
• cinnamon – 15 grams;
• red wine – 250 ml;
• zest of one orange.

Sequencing:

1. Pour the currants into a container with a thick bottom, cover with sugar, crush, pour in lemon juice, and boil for 5-10 minutes. When it cools down a little, pass through a sieve or grind with a blender.
2. Add grated zest, cinnamon, cook for a quarter of an hour, stirring.
3. Pour in the wine, cook for 5 minutes, pour into the prepared container.

With plums

To prepare you will need:

• plums – 1.5 kilograms;
• currants – 1.5 kilograms;
• sugar – 2 kilograms.

Cooking diagram:

1. Separate the washed plums from the seeds.
2. Combine plums with berries, mince or chop with a blender.
3. Add sugar, stir, cook for about 40-45 minutes, stirring occasionally.
4. Divide the hot mixture into jars.

With apples

Pieces of apples in aromatic jam are a wonderful dessert for tea drinking.

Necessary:

• apples – 650 grams;
• currants – 1 kilogram;
• sugar – 1 kilogram;
• juice of half a lemon.

Sequencing:

1. Cover the currants with sugar, crush, and boil for 5 minutes. Rub the slightly cooled mixture through a sieve.
2. Core the apples, cut into cubes and add juice.
3. Boil the currant mass for a quarter of an hour, add the apples, cook for another 10 minutes.
4. Divide the hot mixture into the prepared container.

With gelatin

Currants contain pectin and tannins, which, when properly prepared, provide thickness to the jam. If the housewife doubts that the jam will become thick, you can add gelatin.

Preparation feature: the quantity of components indicated in the classic recipe will require 20 grams of gelatin. It must be filled with 50 milliliters of water. 2-3 minutes before the end of the heat treatment of the jam, heat the gelatin until completely dissolved, pour it into the currants, stir, boil for a minute, put the hot mixture into jars.

In a slow cooker

This miracle assistant helps save time and effort for the housewife.

Using a classic set of ingredients, you need:

1. Pass the berries through a meat grinder or use a blender.
2. Pour the mixture into the multicooker bowl, add sugar, stir.
3. Set the “quenching” mode for half an hour. If necessary, open and stir.
4. After the beep, pour the jam into the jars.

Recipes for red currants

The bright transparent jam will not leave indifferent not only children, but also adults. Based on the classic recipe, you can come up with new versions of the delicacy.

Classic cooking method

The amount of sugar used depends on the acidity of the berries and the taste preferences of the family.

Necessary:

• currants – 1 kilogram;
• sugar – 750-850 grams.

Cooking diagram:

1. Place the berries in a saucepan, crush a little, add sugar, and boil for 10 minutes.
2. Rub the cooled mass through a sieve. Cook until thickened, about half an hour.
3. Place in prepared container.

With vanilla

In order for the jam to have a pleasant vanilla smell, you need to add 2-3 grams of vanilla during the preparation process according to the classic recipe.

With cherries in a slow cooker

Cherries and currants are a wonderful vitamin tandem. You can grind all the berries in a blender and boil them. But it’s better to cook it with pieces of cherries.

Necessary:

• currants – 1 kilogram;
• cherries – 350 grams;
• sugar – 1 kilogram.

Sequencing:

1. Get a mass of berries without seeds and skins, following the classic cooking technology.
2. Separate the cherries from the pit and cut them into halves.
3. Pour the mixture into a bowl and add the cherries. If desired, you can add 2-3 grams of cinnamon.
4. Set the “quenching” mode for half an hour.
5. After the sound signal, spread the hot jam into the prepared containers.

How to properly store the finished product?

Hermetically sealed jars can be stored in a cool, dark place for up to 2 years. The jam can be stored in room conditions for a year.