Jam from red currants is brewed just like other varieties of this delicacy. The main thing is to collect good berries, carefully prepare them and monitor the cooking process. It has many useful properties and it turns out to be sweet, with spicy sourness and delicious aroma! Let's find out with you how to cook a useful jam of red currant.
Recipe for jam from red currant for the winter
Ingredients:
- currant fresh red - 985 g;
- white sugar - 1,5 kg.
Preparation
Currants are processed from twigs, washed several times from debris and spread on the towel to dry. Then we send the berries to the pan, add sugar to taste and stir with a wooden spoon. Now we boil the treat on medium heat, reduce the heat, remove the formed foam and boil, stirring, for 15 minutes. Carefully pour the jam over small glass jars and tighten tightly with lids.
Red currant jam in the multivark
Ingredients:
- currant red - 990 g;
- sugar - 990 g.
Preparation
The red currant is picked, we peel the berries from the twigs and rinse them. After we lay out the fruits on the towel, we dry it and send it to the bowl of the multivark. We pour out the sugar, mix it, close the appliance and cook it on the "Quenching" regime. After an hour carefully poured a hot treat on jars and tightly tighten the lids. We keep jam from the red currant all winter in a dark and cool place.
Jam made of red currant "Pyatiminutka"
Ingredients:
- red currants - 980 g;
- water 190 ml;
- sugar - 1455
Preparation
Remove the currant from the twigs, rinse, spread on a towel and promakivaem. From the drinking water and sugar, cook the sweet syrup and pour out the berries. Boil the delicacy 5 minutes, and then immediately lay out the jam on jars and roll for winter lids.
Jam from strawberry and red currant
Ingredients:
- Strawberry - 1,9 kg;
- red currant - 555 g;
- black currant - 450 g;
- sugar - 1980
Preparation
Remove the currant from the twigs, sort, rinse, dry and mash with a spoon. We peel the strawberries, tear off their tails, rinse them and put them into a saucepan. From above distribute the currant mass, pour all the sugar and leave for 15 hours. Then bring the contents to a boil and gently remove the strawberries with a noise. The currant is cooked in syrup for 20 minutes, and then we return the strawberries back and we take a treat for a few minutes. Next, lay out a hot currant dainty in jars.
Jam from red currant without cooking
Ingredients:
- red fresh currants - 985 g;
- cane sugar - 1750
Preparation
Currants are sorted, freed from twigs, garbage, washed and dried, pouring into one layer on a towel. Then we shift the currant into a bowl, knead it with a tolstalk, wipe the mass through a sieve and pour out the sugar into the mashed potatoes. Stir, carefully pour the jam on the jars, spin for the winter lids.
Jam made of black and red currant
Ingredients:
- red fresh currant - 990 g;
- black currant - 990 g;
- sugar - 2450 g.
Preparation
Berries are thoroughly washed, sorted out of debris and tear off the twigs. Now we spread both kinds of currant in a saucepan, fill it with fine white sugar and put it in the refrigerator for the night. In the morning, we mix everything thoroughly, set the dishes on fire and cook after boiling for 30 minutes. Next, lay out the hot currant delicacy in jars, roll, turn and cool.