Simple recipes for making raspberry and currant jam for the winter

Preparing for the winter is one of the ways to preserve food until spring. And jam from raspberries and currants, black or red, is a healthy and tasty product that is loved by all adults and children without exception. So how to properly prepare this delicious dessert and preserve it until winter?

Recommendations for making raspberry and currant jam

To make the product truly tasty, it must be prepared correctly, observing all the proportions of fruit and sugar. Housewives usually use a 1:1 ratio (one kilogram of sugar per kilogram of fruit). But this proportion may differ depending on the acid and resistance to long-term storage (raspberry jam with the wrong proportion can ferment, and red currant jam will be sour, so more sugar is needed).

Here are a couple more secrets:

1. If there is any debris left in the product, the berries need to be washed and dried: to do this, clean fruits are laid out on a towel and allowed to absorb water.
2. When preparing, choose a non-rusty, clean, preferably aluminum container.
3. Sometimes you need to stir the mixture while cooking, and a wooden spoon is best for this.
4. To keep the berries intact, it is better to stir the mixture by shaking the pan, but make sure that the syrup does not burn.
5. During the cooking process, foam forms on the surface, which must be constantly skimmed off.
6. Pour hot or cold prepared mixture into sterile jars. There are two popular methods of sterilization: over steam and in the oven.
7. The lids should also be boiled.
8. When filling jars, you need to make sure that there is no water left in them, otherwise the product will become moldy.
9. The berries must be taken fresh, all of the same size, without rotting or black spots.

Which raspberry to choose

Raspberries for jam are selected according to the following indicators:

• Collected in dry weather.
• Raspberries should be of medium ripeness: neither underripe nor overripe. An unripe one will not produce aromatic jam, but if it is overripe, the fruits will boil and the result will be jam.
• When purchased at the market, they are washed under running cold water before cooking.
• If raspberry beetle larvae are found in raspberries, a salt solution will help get rid of them. To prepare, you will need a liter of water and a tablespoon of salt. The mixture is stirred until dissolved and the fruits are dipped into it so that the solution covers them by one centimeter. The berries are kept in the solution for about 15 minutes, after which the larvae that float to the surface are removed with a spoon. Then rinse under a slow stream of cold water.
• Before cooking, remove rotten, wrinkled or dried fruits. A compote or mousse is subsequently prepared from them.

How best to choose currants

If you decide to make blackcurrant jam, then the following tips will help you choose it:

1. Black currants should be black; green or red will not work, since unripe berries will not make aromatic jam. Overripe fruits are also unsuitable for preparing a high-quality product, so when picking, you need to select berries of medium ripeness.
2. After harvesting, the fruits are sorted, removing stalks, debris, rotten or overripe fruits.
3. Berries purchased at the market are washed under running cold water.
4. Handle carefully, trying not to damage the integrity of the shell.
5. To make red currant jam, fruits of medium ripeness are also selected and used immediately - otherwise the berries will become overripe and the jam will not work. Sort by hand or using gauze - in this case, the skin, seeds and all debris will be removed, and jam will come out when cooked.

Recipes for making jam

So, we selected high-quality berries, prepared them, and started cooking. To make the jam really tasty and healthy, you need to choose the right recipe.Let's consider several options for preparing fruit and berry products for the winter using different devices.

A simple recipe for the winter

To prepare raspberry and currant jam for the winter, you need the following ingredients:

• 1 kilogram of raspberries;
• 1 kilogram of currants;
• 2.4 kilograms of sugar.

Before cooking, the berries are prepared. Place raspberries and currants into a cooking container. Cover the top with granulated sugar and leave the container until the sugar dissolves and syrup forms. Then the container with the future jam is placed on medium heat until it boils. Cook for about 5 minutes and reduce heat.

Cook over low heat for another 20-25 minutes, stirring gently so that the mixture does not burn to the bottom of the container.

During the cooking process, the resulting foam is removed. Afterwards, remove the container from the heat and let stand for 5-10 minutes. During this time, jars and lids are sterilized.

The prepared mixture is poured into sterile jars, sealed with lids and allowed to cool in the room. Store the prepared jam in a cool, dark place in winter. Usually this is a basement or cellar.

Raspberry-currant jam “Pyatiminutka”

“Five Minute” is prepared for such a short time in order to preserve all the beneficial vitamins and minerals in it. To prepare you will need:

• 1.6 kilograms of black currants;
• 0.4 kilograms of raspberries;
• 2.9 kilograms of sugar;
• 300 grams of water.

Preparation: the fruits are prepared, poured into a cooking container and half of the total amount of sugar is added there. Add water and put on fire, bring to a boil and cook for 6 minutes. Remove from heat, add the remaining amount of sugar and stir until completely dissolved. Pour into sterile jars and seal.

Raspberry and currant jam in a slow cooker

To cook in a slow cooker, you will need berries, sugar and a multi-cup. For one serving take:

• 9 cups currants;
• 3 cups raspberries;
• 14 glasses of sugar;
• 1.5 glasses of drinking water.

Preparation:

1. Cover the peeled and prepared raspberries with half the sugar and leave on the table to form a syrup.
2. Turn on the multicooker, transfer the raspberries into a bowl and set the baking mode. Cover and cook for 5 minutes until the jam is simmering. After 5 minutes, pour in the remaining sugar and continue cooking for another 5 minutes.
3. At this time, prepare the currants and add them to the raspberries. Set the “quenching” program for 60 minutes. Pour the finished product into sterile jars and close the lids.

Currant and raspberry jam without cooking

To make currant and raspberry jam without cooking you will need:

• 1 kilogram of raspberries;
• 2 kilograms of black currants;
• 4 kilograms of sugar.

Sort the berries, rinse and dry. Then pass through a meat grinder or grind in a blender. Add sugar and mix thoroughly. Wait until the sugar dissolves. Pour the finished product into sterile jars and close the lids.

Store in a cool place out of direct sunlight.

Assorted jam from currants, raspberries and gooseberries

This jam is prepared as follows:

1. They take raspberries, currants, gooseberries, the proportions may be different. Sort and wash if necessary. Then all the berries are mixed, rubbed through a sieve or twisted through a meat grinder. If the bones interfere, you can strain through several layers of gauze. The resulting mixture is weighed. The amount of sugar is determined in the proportion of kilogram per kilogram of berries.
2. Sugar is added to the berries and placed on low heat. Bring to a boil and cook for 5-10 minutes.
3. You can prepare this recipe without cooking: then add half a kilogram of berries per kilogram of sugar.
4. The prepared jam is poured into sterile jars and sealed with lids.

Storage Features

Depending on the method of preparation, jam is stored in different ways: boiled - in the cellar or underground. Without cooking - also in the cellar or refrigerator. The air temperature should not rise above 5 degrees. From time to time you need to inspect the jars to see if fungus has appeared. If it appears, such jam is spoiled and unfit for food. You can store the yummy food all winter.