3 simple recipes for redcurrant and apple jam for the winter

Apple and red currant jam is not only a delicious dessert and a universal filling for baking, but also an excellent antioxidant and source of vitamins. Even after heat treatment, garden berries retain up to 60% of their nutrients.

Features of making currant and apple jam for the winter

In order for apple and currant jam to have the correct consistency and taste good, it is important to follow the cooking rules.

Cooking secrets:

1. Chopped fruits will not darken if kept in salted water.
2. For cooking, it is better to use an enamel container, cookware with a non-stick coating or a double bottom.
3. To ensure that the syrup is transparent, it is better not to stir the mixture with a spoon, but to slightly shake the container.
4. During cooking, apple slices must be carefully submerged in syrup so that they are thoroughly cooked.
5. You can add different fruits to the jam - plums, citrus fruits, garden berries, and also season it with spices - cinnamon, ginger, vanilla.

It is allowed to add a small amount of water if the jam syrup is thick.

Preparing containers and products

Apples for jam can be of any variety; it is better if they are grown in your own garden. The fruits chosen are dense, ripe, without visible damage, dents or rot. Chopping the fruit depends on personal preference or recipe instructions.

The stalks and core must be removed. It is not recommended to store crushed fruits, as color changes occur.

Currants are selected large, bright red or black. It is better to pick it with a twig. The harvested crop is washed and dried. You cannot store berries without refrigeration for a long time. Before cooking, the fruits are sorted, the leaves are removed, and the berries are removed from the stalks.

Containers for jam are chosen with a volume of 500-700 g. The containers are washed well with a solution of baking soda and sterilized.

Sterilization options:

• hot steam;
• in the oven;
• using a microwave oven;
• in a double boiler or slow cooker.

The processing temperature should be at least 120-150 degrees. The duration of sterilization is 10 minutes.

The lids are processed by immersing them in boiling water for 3-5 minutes. Do this immediately before sealing the jam jar.

How to make jam?

Currants are a healthy garden berry that retains a lot of vitamins even after heat treatment. The quality of the jam depends on the proportions of fruit used for preparation.

Ingredients:

• red or black currants – 400 g;
• sugar – 500 g;
• apples – 500 g.

Recipe with red currants

1. Sort fruits and berries, remove debris, twigs, leaves, and rinse well.
2. Pour half a glass of water into a container with berries and put on fire. You need to cook the mixture for 10 minutes. Remove from heat and let steep for 1-2 hours.
3. Grind the cooled cooked berries with sugar. Add apples.
4. Cook the resulting mixture for 10 minutes.
5. Cool the jam and check for viscosity. If it is liquid, continue cooking for another quarter of an hour.

Option with black currant

1. Cut the peeled apples into slices, add sugar and let sit for 1-2 hours.
2. Chop blackcurrants, add water and cook for 5 minutes.
3. Place the container with fruits on the stove and cook over low heat. After boiling, combine the grated berries and apples. Let the mixture brew for 5-6 hours.
4. The final step is to boil the fruit for 10 minutes.

Quick five-minute recipe

1. Grind red or black currant berries with sugar.
2. After boiling, cook the mixture for 3-5 minutes.
3. Finely chop the apples and mix with grated berries. Cook for another 2 minutes.
4. Remove jam from heat and pour hot into jars.

You can add spices to any recipe, replace red currants with black ones, leave the apples in pieces or grind them into a puree.

Storage and shelf life

If you follow the rules for handling containers and preparing them, red currant jam with apples can be stored for up to 3 years. The product should be kept in a dark, cool room. It is recommended to keep “five-minute” products in the refrigerator and preferably consume them within six months. The shelf life of the product is 5-6 months.

Canned sweets with signs of mold or fermentation should not be consumed.