5 recipes for making currant jam without cooking for the winter

One of the sources of vitamins in winter is jam made from various currants without cooking. This method of preparation allows you to preserve the maximum amount of nutrients in it. Each housewife has her own proven recipe for “live” preparation, so it is worth familiarizing yourself with the intricacies of making jam and the conditions for its further storage.

Features of preparing cold currant jam for the winter

To prepare preparations for the winter, you need to use high-quality raw materials, which guarantees maximum benefits of the product. In addition, it is important to choose the right utensils during cooking and storage in order to preserve the delicacy without losing its beneficial properties.

Specifics of choosing berries

To make the jam tasty and aromatic, you need to carefully select the berries. They must be ripe, evenly colored and free from signs of damage. All green and rotten specimens should be discarded immediately.

The berries must be sorted and removed from the remaining stalks. Then wash the selected raw materials thoroughly 2 times, replacing the water. After this, drain the berries in a colander, wait for the water to drain, or place them on a towel.

Preparing containers

To prepare raw jam, you need to use enamel dishes to eliminate the possibility of oxidation. Store the treat in 0.5-1 liter glass jars. Before starting cooking, all containers must be thoroughly washed with detergent, rinsed several times and dried well. To ensure the safety of the jam, before filling it, the jars should be steamed in a water bath for 10 minutes and then cooled.

This stage of preparation must be approached responsibly, since poorly washed and dried jars can cause jam spoilage.

How to make currant jam without cooking?

There are several basic recipes for “live jam”. Each of them has its own cooking characteristics. It is important to adhere to all these recommendations so that the currant preparation for the winter retains all its beneficial properties.

Classic recipe

Ingredients (for 2 l):

• black currant – 1 part;
• granulated sugar – 1.5 parts.

Procedure:

1. Cover washed and dried blackcurrants with sugar for 1-2 hours so that the berry releases juice.
2. Cover the basin with gauze to prevent insects from getting into it.
3. After time, thoroughly mash the currants with a wooden spoon or masher.
4. Stir the berry mass and leave for 2-3 hours until the sugar is completely dissolved, first cover the container with gauze.
5. Place the dessert in prepared jars and close tightly with nylon lids.

Quick recipe

Ingredients:

• fresh currants – 1 l;
• granulated sugar – 1.6 kg.

Cooking algorithm:

1. Sprinkle the selected berries with sugar and mix.
2. Grind the sweet mixture through a meat grinder, which will speed up the process of dissolving the sugar crystals.
3. Divide the resulting mixture into glass jars, cover with lids and place in the refrigerator.
4. After 2 days, when the mixture thickens, pour 2 tbsp on top of the jam into each jar. l. granulated sugar.
5. Roll up the jars with lids and take the workpiece to the cellar.

A layer of sugar sprinkled on top of the jam eliminates the possibility of mold.

With vodka

Ingredients for 2 liters of prepared jam:

• black currant – 1 part;
• water – ¼ part;
• granulated sugar – 1 ¼ part;
• vodka – 1-2 tbsp. l.

Preparation procedure:

1. Make mugs out of parchment, the diameter of which is slightly larger than the neck of a glass jar.
2. Pre-soak them with vodka.
3. Sprinkle the prepared berries with 1/3 of the sugar and leave for 2 hours to let them release their juice.
4. Pour the resulting syrup into an enamel container, add the entire volume of water, and heat.
5. Add the remaining sugar, stir, wait until it is completely dissolved, and boil for 5 minutes.
6. Pour hot syrup over the berries and set aside to cool.
7. Drain the liquid, bring to a boil, and re-pour the currants.
8. After 2-3 hours, spread the jam into sterilized jars.
9. Place the soaked parchment on top and fold its edges up.
10. Pour in an additional 1 tsp. vodka.
11. Cover the jars with lids and take them to a cool place.

Hot syrup and vodka guarantee the preservation of the beneficial properties of whole currants throughout the winter.

Raw white currant jam

Ingredients:

• white currant – 1 part;
• granulated sugar – 2 parts.

Preparation procedure:

1. Grind the washed and dried berries in a meat grinder.
2. Pour sugar into the berry mixture, stirring constantly.
3. Cover the container with gauze and wait 2-3 hours.
4. Place the jam into prepared jars and cover with lids.
5. Put them in the refrigerator.

“Live” redcurrant jam

Ingredients:

• red currant – 1 part;
• granulated sugar – 1.5 parts.

Cooking algorithm:

1. Grind the berries thoroughly in a blender.
2. Rub them through a sieve to remove the seeds.
3. Add sugar, stir, leave for 2-3 hours.
4. After the time has passed, stir again and then pour into prepared jars.
5. Cover with nylon lids and place in the refrigerator.

Terms and conditions of storage

“Live” jam retains its beneficial properties for 12 months from the date of preparation. It should be stored in a cool cellar or refrigerator. Otherwise, the fermentation process will be activated inside the jars and mold will appear. It is not recommended to store raw jam for longer than 1 year.