Redcurrant Jam: 8 Recipes

In the collection of an experienced hostess, there are bound to be a couple of recipes for making jam from red currants. And the point here is not a passion for variety, but in the unique properties of this berry.

The secrets of ruby-currant brush

Its taste with a slight tart hint is familiar from childhood to many people. In the dacha or homestead plot, one or two bushes will certainly be found. The plant is valued by gardeners for its unpretentiousness, resistance to frost and drought, high immunity to fungal and bacterial diseases. Tender currant leaves are very fond of aphids, but the problem is solved by regular preventive treatments.

Interesting: Although the plant is attacked by aphids, other pests do not risk approaching it. They are frightened away by its specific smell.

Red currant bushes can bear fruit for up to 20 years. They are annually renewed, new branches are formed instead of dying branches. The task of the gardener is to thin and cut out withered shoots in time. The plant likes sunny open places, perfectly acclimates along fences, guaranteeing additional protection from the wind. Blossoms in May and begins fruiting at the end of June. Unlike black berries, the berries ripen almost simultaneously, acquiring a red color in 2-3 days. The tassels are very similar to bird cherry and have an elongated shape. The berries are planted more sparsely than in the black, a little smaller in diameter. By the way, it ripens 2 weeks earlier than its dark relative.

The plant is native to Western Europe, where it is still found in the wild. On the territory of Russia, red chokeberry was cultivated in monastic gardens, which is mentioned in chronicles.

Useful properties of the plant

The berries and leaves of the shrub are used in many recipes of folk medicine. They have anti-inflammatory, antipyretic, immunomodulatory, astringent, diuretic effects. Decoctions, infusions, freshly squeezed juice are recommended:

• To stimulate peristalsis;
• strengthen blood vessels;
• Reduce the risk of heart attack and stroke;
• prevention of atherosclerosis;
• appetite stimulation;
• increase immunity;
• prevention of avitaminosis;
• improvement of blood composition;
• stabilization of blood pressure;
• Relieving constant anxiety syndrome and alignment of the emotional background.

The use of red currants in folk medicine

For medicinal gatherings in summer, the fruits and leaves are harvested. In dried form, they are perfect for fruit tea, recommended as a diuretic, anti-edema agent. Such a drink can stabilize blood pressure, boost immunity, reduce the likelihood of developing atherosclerosis and cancer.

For harvesting green mass is more suitable in spring, when the leaves are still full of life-giving juices. Berries are allowed to mature and harvested at the end of June. Raw dried naturally in a shady, cool, well-ventilated place. Shelf life - 1 year.

Fresh berries are successfully used in cosmetology to cleanse and revitalize the skin. Dainty fruit, you can quite crush a couple in your fingers and for a few minutes to apply to the skin of the face, and then rinse with warm water or infusion of chamomile. Fruit acids stimulate blood circulation, brighten age spots.

Anti-wrinkle mask based on currant juice slows down aging, improves skin turgor, tightens the facial oval. Take 1 tablespoon of sour cream and liquid honey for 2 tablespoons of berry pulp. The mixture is heated in a water bath to a comfortable temperature and applied for 10 minutes. Wash off with warm water.

Composition and calories of red currants

The translucent berries contain a whole complex of valuable substances. The central place is occupied by vitamin A, which is indispensable for the support of visual acuity, bone tissue structure, regeneration processes. Equally important is the complex of vitamins B, as well as H, PP, K and C. The iodine content in the pulp is second only to feijoa. Of the micro-and macro-elements an important place given to potassium, calcium, phosphorus, iron, sodium and magnesium. Pectin gives berries anti-radiation effect, coumarins reduce blood viscosity, fruit acids quickly make up for the lack of energy in overwork, severe physical stress and intensive training.

The caloric value of fresh berries does not exceed 39 kcal per 100 g of product. In dried berries it rises to 283 kcal, in jams and marshmallows the figures will also be impressive, which is worth considering for people who adhere to special diets.

At first, the berries were seen only for their medicinal properties, then they were recognized for their taste qualities.

Popular varieties

Most of the berries go for processing, as their taste is quite tart and sour. But there are also varieties of the dessert range. They are great for juicing and eating fresh. The most delicious and unpretentious in cultivation are called varieties:

• Unpalatable;
• Rolan;
• Early sweet;
• Chulkovskaya;
• Ilyinka;
• Asora;
• Baraba;
• Alpha;
• Ural Beauty;
• Alaia zorka;
• Natalie;
• Rosetta.

The timing of their fruiting is different - from late June to early August, which allows the mixture of berries and fruits to make real culinary masterpieces.

What is red currant jam good for?

The main purpose of the product is to slow down ageing, maintain skin turgor, bind and eliminate free radicals. Currant jam helps to reduce fever and blood pressure, replenish the lack of vitamins and speed up metabolism.

Preserving scarlet berries for the winter can be done in 3 ways:

• dried;
• freeze;
• Make jam.

In dried form they acquire a high caloric value and lose their unique flavor of juice. Frozen berries keep a solid stock of vitamins, retain their taste, but eating them just like that, without any additional processing is not very pleasant. They lose their elasticity when defrosted.

Jam retains a sufficient amount of useful substances, especially if you apply the method of short-term heating. 50-70 grams of jam lift your mood, stabilize blood pressure, relieve edema, reduce heart rate, make up for iodine and vitamin A deficiencies. In hermetically sealed jars such a treat stored for 1-2 years without losing flavor and usefulness.

How to choose a red currant for jam

The "variety" in this case is not important. All attention should be directed to find quality berries, because the slightest hint of lack of freshness will cause the fermentation of the finished product. In the external inspection you should pay attention to the fact that the berries were whole, not crushed. The container in which they are stored should be dry. The berries, which at the slightest touch fly away from the brush, probably are overripe or on the verge of it. You can buy them, but on the condition that you have to proceed to the jam immediately. The rich color indicates that the berries are fully ripe.

It should be taken into account: In different varieties, the intensity of coloring of the fruit is different - from pink to almost burgundy.

When considering the options, it is worth tasting the berries you like for their level of acidity. This figure will affect the amount of sugar in the recipe and the possibility of adding other ingredients.

If the original product for winter preserves ripens on the personal plot, it is even easier. You need to wait until most of the berries have reached maturity, especially since the process is simultaneous. If there is still no certainty in choosing a recipe, it is worth buying currants in small portions to try a new way of cooking a delicacy. Leave it in the refrigerator for longer than 24 hours is not recommended. Despite the cool conditions, it spoils quickly.

Prepare the berry for any recipe in the same way. They are picked from the sprigs, washed thoroughly, and left in a colander for 10-15 minutes to drain the water. Then pour it into a container for cooking.

How to cook red currant jam: recipes

Preparations for the winter take a lot of time in the season, but without them, the time until spring will seem boring and boring. Avitaminosis does not slumber either, and instead of natural support, you will have to run to the pharmacy for quite unappetizing pills and tablets. Nature gives a great chance to do without synthetic supplements to those who are willing to make the effort and master a few simple and delicious recipes from red currants.

"Live" berry.

Thermal processing destroys some of the useful substances. They disintegrate, lowering the level of usefulness of the product. But it is not necessary to boil berries to preserve their summer flavor and aroma. It is enough to take an old recipe. You will need currants and sugar in a ratio of 1:2. The berries are thoroughly kneaded, sugar is added gradually, in small portions. The result is a homogeneous flavorful mass. It is poured into sterilized jars, cover with lids or wax paper and kept only in the refrigerator on the bottom shelf. The high concentration of granulated sugar prevents the berry puree from fermenting, preserving it naturally.

Important: To preserve flavor and extend shelf life, it is recommended to use only ceramic or enameled containers. To crush the berries, you will have to take a wooden pusher, excluding any contact of the mixture with metal.

A classic of the genre

There is nothing superfluous in it, only berries, sugar and patience. Currants contain a large percentage of juice, so you do not need to add water. You just need to fill it with sugar and put it in a warm place for a few hours. The proportion of products is 1:1. If the currants are very sour, the rate of sugar can be increased by 200 g.

The berries are very tender, with a thin skin, so you do not have to boil them for a long time. If you take a single boil without cooling, you'll need only 10-15 minutes over medium heat. The mass is poured into jars in hot and immediately rolled up.

Minute

A versatile solution for those who want to preserve the vitamins, but are not ready to risk with fresh berry mass. The idea is to minimize the heat treatment. Prefilled berries with sugar are brought to a boil and turned off immediately after the appearance and removal of the foam. This usually happens within 2-3 minutes, so that the recipe lives up to its name.

Apple and Currant Delight

Sweet apples are a great complement to the currant sourness. Just beginning to bear fruit early varieties such as Kitayka golden, White Bulrush, Raspberry. The fruits do not lie long, their limit is 2-3 weeks. It is better to process them at once, so the opportunity to brew a two-part jam will come in handy.

To make it, you will need 600 g of sugar and berries per 400 g of apple slices without seeds. Ingredients immediately put in a pot with a thick bottom and incubated for 3-4 hours to get the juice. Then with continuous stirring bring the mixture to a boil and cook depending on the desired consistency. The longer the boiling time, the thicker the mixture becomes. The optimal time is 15 minutes. The jam will turn out thick, but will hold well on a piece of bread.

Alternatively, the fruit and berry mass is pre-passed through a blender and cooked at once. It turns out a prototype of jam.

Berry mix

If you managed to buy early raspberries and strawberries, or these varieties grow on a garden plot, it is worth grabbing luck by the tail and be sure to try one of the tastiest recipes. Berries are taken in equal proportions, for 1 kg of the mixture you will need an equal amount of granulated sugar. You can boil the treat in two ways.

1. You make a separate syrup of sugar and 1 cup of water, pour the berries and leave it for 2 hours. Then the whole mass boiled on low heat for 20 minutes and poured into jars.
2. Pour the mixture of berries with sugar, leave for 2 hours and boil for 20-25 minutes. Stirring will have to be continuous. Raspberries tend to stick to the bottom of the pan and immediately flee at the slightest loss of control. Currants contain a lot of vitamin C, so you can not sterilize the jars, it will play the role of a natural preservative.

The resulting product looks very spectacular, especially if you take yellow varieties of raspberries. The taste is incomparable.

Red currants with raisins and orange

An interesting combination of citrus and grape notes with currant tartness gives the jam an exquisite taste. It is very fragrant and delicate. You'll have to tinker a bit, but the result is worth it. Ingredients:

• Currants and sugar - 600 grams each;
• large sweet orange - 2 pc;
• pitted raisins - 400 gr;
• water - 50 ml.

First, slice the raw orange into thin rings and put them in the bottom of a saucepan. Pour water on it and boil for 7-8 minutes until the skins soften. Then add the rest of the ingredients, cook for 10 minutes over low heat and put in jars.

It is worth considering: The jam should infuse for several days, so that the raisins are soaked in syrup and begin to burst on the tongue in sweet bombs.

Currant-Banana Fantasy

The original combination of a domestic berry with an exotic fruit gives an unexpected and very pleasant result. Both products are very delicate, cooked instantly. The preparation of the delicacy will not take much time. The recipe is simple. Both ingredients are ground in a blender or kneaded with a shredder, pour sugar and cook for no longer than 20 minutes with constant stirring.

For 1 kg of currants you will need 4 large bananas and 700 grams of sugar.

Making jam in a multicooker

The use of modern technology saves many problems, such as hot splashes on the stove or a burnt bottom of the pan. Time is also saved decently. The proportions are classic 1:1, the composition is currants and sugar. In a bowl, berries are poured in layers with sugar, stand for 1 hour until the juice is formed.

The jam is boiled in a simmering mode for 35 minutes with the periodic removal of foam. Poured into jars, they are insulated with a towel or an old blanket for 24 hours.

Important: The hot delicacy thickens as it cools, which must necessarily be taken into account when choosing the time of boiling.

Other recipes with red currants

In addition to jam, in the stashes of folk wisdom there is still a mass of tasty things on the basis of red currants.

Jam

Products:

• berries, cleaned of twigs - 1 kg;
• water - 500 ml;
• sugar - 1,5 kg.

Berries are kneaded, rubbed through a sieve, the mass is boiled immediately, with the addition of water and sugar. Time is clearly not limited. The criterion - reducing the original volume by 2 times.

Confit

The beginning of cooking coincides with the jam. Berries and sugar are taken in equal quantities. The difference is that the juice of 1 large orange is added 5 minutes before cooking. Cooking time is 30 minutes.

Marmalade

The berries are lightly steamed in a water bath under a lid, rubbed through a sieve to remove skins and seeds. Then add 550 grams of sugar per 1 kg of currants. The mass is boiled until the volume is reduced by two. The mixture is gelled on its own, but if you want to get a denser consistency, you must add 40-60 grams of gelatin, previously soaked in water for 40 minutes.

Red currants in their own juice

A great option for making compotes and kissel in the cold winter. The advantage is that the product does not require sugar, it is concentrated. So, from half a liter jar is quite realistic to cook 3 liters of full-fledged rich compote.

The berries are sorted, washed, tightly placed in sterilized jars and pasteurized under lids. Half-liter is enough for 15 minutes, for a liter will need about 20 minutes.

How to store the finished product

Red currants contain a lot of acids, including ascorbic acid. Currants stand very well even at room temperature. Freshly grated berries with sugar and five minutes is better to put in the fridge. Everything that has been boiled longer than 10 minutes, you can safely leave on an insulated loggia, in the pantry, in the kitchen cupboard.

Important: if the jars are rolled under the iron lids, then they are stored in a dry room, otherwise corrosion will begin and the product will be spoiled.

Jars can also be put in a cellar or put in a cold corridor in a private house, throwing an old blanket or coat on top. In this case, the jars will withstand even a severe frost.

Interesting facts about red currants

1. At first, the plant was used only for medicinal purposes.
2. Close relatives are considered gooseberry, peony, stonecrop, money tree.
3. The wild species grows on all continents, excluding Antarctica and Australia.
4. The plant was first cultivated in monasteries.
5. The berries and leaves of the shrub are practically equal in usefulness.
6. The juice removes radioisotopes from the body.
7. The plant is an excellent honeybee.

A bush of red currants is able to provide vitamins and good mood for the winter, if in time to harvest and prepare delicious delicacies on the basis of this fragrant berry.

Photo of red currant jam