Jam from red currant. Red Currant Confiture - Summer mood at any time of the year

Step-by-step recipes of different confiture from red currant with sugar and raspberry, orange

2018-07-21 Marina Extender

Evaluation
Recipe

3194

Time
(min)

Portions
(person)

In 100 grams of finished dishes

0 gr.

0 gr.

Carbohydrates

37 gr.

148 kcal.

Option 1: Classic Red Currant Confiture

Confiture - Jelly-like delicacy. It can be prepared from different berries and fruits by prolonged roaring or add gelatin, pectin, agar-agar, flavoring. But there is a berry that herself perfectly gelages - red currant. It is from the most often at home prepare confirars and jelly to enjoy stunning delicacy and replenish the organism with vitamins.

Ingredients

• 1 kg of red currant;
• 70 ml of water;
• 500 g sugar.

Step-by-step recipe for classic confiture

We move red currants, tearing the berries from the twigs, we remove all the leaflets and pour into the colander. We are riding under running water several times. We give droplets dragging, after which I spend the currants into the saucepan and pour some water. We put on the stove, cover and steam. Usually berries very quickly reach softness, enough ten minutes. After that, removing the currants from the fire.

We need to wipe the berries through a sieve, extract juice with the flesh. For this, it is desirable to cool a little currants. Ready juice overflow into a saucepan and add sand. It is advisable to weigh the amount of liquid obtained to add sugar in the proportion of 1: 1, then we will have the right configure.

We put a saucepan with sugar and curraned juice on the stove, slowly heat and cook until the sand is completely dissolved. No grains should remain, otherwise they will fall at the bottom of the cans, crystallize the plate.

We prepare banks: rinse with soda to degrease, carefully rolling, after which heating over the ferry or in the oven, in the microwave oven. Spill hot confiture and immediately roll up. Covers are also processed, they need to be seamless or pour boiling water.

Running currant juice turn over. We leave in that position before the cooling, and then we take it on the cold, you can omit into the cellar. As cooling and storage, juice thickens will turn into a wonderful red confiture.

It is believed that the red currant confiur is perfectly stored even without additional heating. But there are no guarantees that the natural and pure sugar fell, it can be impurities that will spoil the workpiece. That is why it is recommended to retreat from traditional rules, bring juice with sand to a boil, only after that pour into jars.

Option 2: Quick Red Currant Confiture Recipe

For such a confira, the juice of red currant is used. You can simply cast the right amount when the drink is blank for the winter. Either specially run berries through the juicer.

Ingredients

• 1 l of red currant juice;
• 1.8 kg of sugar.

How to quickly cook confiture from currant

Juice pour into a convenient bowl or a small bucket. We take a clean spoon or blade. We smell with sugar sand and stir up to completely dissolve all grains. You can not pour out all sugar.

Gradually, the juice will begin to thick and turn into jelly. If this did not happen, it happens when using very acidic berries, then we embarrass some sugar. But he must also completely dissolve. If it does not work, we put on the stove and slightly heating.

We break the confiture into clean and dry cans, we roll, we take it on the cold where it will finally cool down. You can not keep confident in a warm place, it will disappear. But it is impossible to freeze, after thawing, a liquid will go away.

Raw workpieces that are not subject to no thermal processing require purity. It is necessary to thoroughly flush currant, dry, use only sterile jars. Specifically, for this recipe, we take fresh juice until he managed to seek, nothing strangers fell into the workpiece.

Option 3: Boiled confiture from red currant

Methods of cooking confiture from red currant a lot, you can always choose the most suitable and convenient option. Here is a recipe with cooking. It will take a saucepan or pelvis for him, but with a thick bottom. You also need a good metal sieve through which you can wipe the berries.

Ingredients

• 2 kg of red currant;
• 0.8 kg of sugar.

How to cook

We rinse red currants, give berries to stand in the colander, we remove all the leaves and twigs. Then we spend in a bowl and crush the pestle how to do it. Or twist through the meat grinder, you can chop the combine, but not to the state of the puree.

Put the currant parts into a sieve, constrain the juice and wipe the berries. Cake immediately remove and throw away.

We add sugar sand to the lean liquid, put everything on the stove, begin to heat and dissolve. When boiling, the foam should appear, since the berries are raw, be sure to catch it all. In parallel, while the confiture is preparing, process banks, sterilize over the ferry or in the oven.

After boiling, we prepare the confiur on a small fire of about 20 minutes, after which it can be packaged and roll. Banks with a currant confitur turn over, withstand in this position of the day, then you can put it in the refrigerator or put it in a cool room.

It is very important to fill the banks with confitur to the top so that no emptiness remains. If suddenly, during the package, the edge of the neck was painted during the package, then you need to immediately wipe it with a dry and clean napkin, otherwise the cover will not close tightly.

Option 4: fragrant confiture from red currant and raspberry

Very beautiful, tasty, incredible fragrant version of the confiture. Red currant ripens simultaneously with the raspberry, which allows them to be used together.

Ingredients

• 400 g currant;
• 250 g of raspberries;
• 500 g sugar.

Step-by-step recipe

Wash the currants, pour out in a saucepan, add clean raspberry berries to it and immediately introduce sugar sand. A little bit to interfer with a spoon, cover, leave for an hour to highlight juices.

We put the berries on the stove, make the strongest fire, stir. Together with the first bubbles will begin to appear a foam that needs to be collected. After that, we welcome the berries seven minutes and remove from the fire.

Berries do not get cold. Immediately put a small strain on a sterile jar, lay out with a spoon of raspberry with currant, start wiped with a hot mass. Bones and skins that will remain immediately remove, we put a new portion of hot berries in the siterboard and rub again.

As soon as the bank is filled, wipe the cloth of the edge, we throw the lid, ride. We remove into a cool place, about a day later the confident will begin to thick.

It is believed that confiture from red currant finally become dense, reaches a consistency in two months, which is why they are more often prepared for the winter.

Option 5: Red Currant Confiture with citrus

In this recipe, the red currant configure is prepared with the addition of oranges. But in the same way, tangerines, grapefruits, but not lemons can be used in the delicacy. Currant in itself is very sour, this citrus can only spoil the taste.

Ingredients

• 1.5 kg of currant;
• 2 orange;
• 800 g of sugar.

How to cook

We swore and rinse berries, send it into a sieve to remove excess water, then spend in a saucepan, in which we will disappear red currants. We rinse oranges, cut off the zest, add to currants and enter a little water, literally a third of a glass. Cover, put to boil, prepare until soft, then getting cold.

There is time to prepare oranges. We remove the white crust, disassembled on the slices, we clean each of the white film, and we break with small pieces itself.

Cooled currants wipe. We throw cake together with the orange zest. The resulting mashed potatoes together with pieces of orange refuel sugar, put to boil.

We prepare the confident on a small fire of half an hour after boiling, then spread it to banks if it is a winter workpiece. Or we cool and remove into the refrigerator, we use for desserts, we apply to buns, fresh bread, toast.

In order not to burn and stain anything around during the decay of the confiture, you need to put a jar in a plate, keep it.

Jam from favorite berries and fruits is a useful and tasty homemade delicacy for adults and children around the world. If you like a jam from red currants, we will tell you right now how to make this delicious workpiece in several ways. You are waiting for a recipe for a tender jam without seeds, we will also negone like cook classic jam without sterilization And we will teach the useful berry billets in five minutes.

Harvest red currants at home - this very fun. However, even greater pleasure - eat the sweet fruits of your work in the circle of relatives and close and cold in winter. So that the workpiece is successful, we propose to make a currant jam from red currant for the winter: simple recipe for classic recipe Does not take you a lot of time and strength. But the result will get amazing - your loved ones will certainly appreciate.

For this yummy you will need one kilogram of berries, 100 milliliters of water and a half kilogram of sugar.

1. Fill the berries with water, put on fire and boil. The fire must be fairly intense, but the boiling process will continue for about five minutes..
2. At the second stage, the berries must be chopped by a blender or crowded into a mortar.
3. When the berries will acquire puree consistency, they must be filled with sugar - Small portions.
4. Now it remains to break the berries to the consistency of Jema: it will take you from 25 to 40 minutes.
5. To check the readiness of the jam - put a little product on a dry saucer. If the jam holds the form - it means he is ready for quoted in banks.

Simple jam from the red currant "Five minutes"

We have already told you in five minutes. By the same recipe you can cook red currants. And you can use the following method.

Take equal number of berries and sugar on the jam. Grind the washed and dried red currant in the blender, pour sugar. Put a lot of fragrant berries on fire and boil for 5 minutes. Fire turn on the average, and the mass during cooking is constantly stirring. If the jam is not thick enough, you can slaughter it for another 5 minutes.

How to cook jam from red currant without seeds: photo recipe

This is a rather time-consuming method of cooking jam, however, the workpiece is obtained very tasty and gentle consistency.

For his cooking you will need: kilogram of berries, a kilogram of sugar and one glass of water.

So, we begin to prepare a jam from red currant for the winter: this recipe is used by the hostesses around the world, it is rather popular, and perhaps you have already tried a delicious jam, which is preparing on it. We invite you to repeat it yourself and enjoy the taste of the present homemade jam already upcoming in winter.

Video: How to prepare a delicious jam from red currant for the winter

The hostess and her family members are always very pleased with the presence of jars with homemade preservation. If you pick up the recipes of jam from the berries for the winter, then try to cook the red currant jam (confident). This is a wonderful dessert that can be used as an independent dish or as a stuff for baking. There is a lot of recipes for the manufacture of this delicious jam. Check out the best of them.

How to cook jam from red currant

The berry is rich in pectin, so it is easy to make a configure from it, even without applying thickeners. Before use, the currants are moved, washed. Then she is peathed, placed in stainless dishes, other ingredients are added and boiled for some time. There are prescriptions of the jam without heat treatment. The finished product is spilled by sterilized banks and closed.

Red Currant Jama Recipes

Methods of manufacturing jam from this variety of berries mass. In the jam, in addition to the currant, there may be other fruits: gooseberries, oranges, cherries, watermelon. There are confiture recipes with cooking and without it. Taking advantage of any instruction from those with whom you will get to know, you will get a gorgeous home product in taste and high-quality properties that looks amazing in the photo.

Classic prescription jam from red currant

• Cooking time: 4 hours.
• Number of portions: 8 persons.
• Calorie dishes: 289 kcal per 100 g
• Purpose: Dessert.
• Kitchen: European.

The next recipe is tested by time and for many years millions of hosters make a currant jam on it. Jam closed in this way will delight you all winter. Natural jam is suitable for self-use and to add to different desserts. The recipe is very simple, nothing but fresh red berries of currants, sugar sand and water you will not need.

Ingredients:

• smorodine ripe red - 2 kg;
• water - 4 glasses;
• sugar - 3 kg.

Cooking method:

1. Rinse well, dry the berries, remove the twigs.
2. Boil water. Lower the berries for a couple of minutes. Remove, scroll into the puree using a mortar.
3. Put the jig in the pan, put on a small fire. Gradually, let's pour water in small portions, pour sugar.
4. When the contents of the pan decrease halfway, remove it from the stove. Pour the liquid on the floor to liter banks. Blank with sterile covers.
5. Sterilize for 10 minutes, sunk.

In a slow cooker

• Cooking time: 1.5 hours.
• Number of portions: 12 persons.
• Calorie dish: 275 kcal per 100 g.
• Purpose: Dessert.
• Kitchen: European.

A small number of confiture can be prepared in a slow cooker if you have this kitchen device. The cooking process is very simple and does not take much time, you will need only one and a half hours. You will not need to keep track of whether it is not too strong fire on the stove, whether the jam is not burning. Learn how to cook currant jam in a multicooker correctly.

Ingredients:

• red currant - 2 kg;
• water - 0.4 l;
• sugar - 1 kg.

Cooking method:

1. Berries beat, wash. Place the multicooker in the container, pour water.
2. Prepare on "quenching" to boil.
3. The resulting mass through a sieve to break into a large bowl, wipe berries.
4. Clean juice again pour in the slow cooker. Pull sugar. Cook the jam on the "cargo" of half an hour from the moment of boiling, without closing the lid. Periodically stirring, remove the foam.
5. Boil hot syrup over sterilized clean banks, close hermetically close.

Cold way

• Cooking time: 1 hour.
• Number of portions: 12 persons.
• Calorie dishes: 305 kcal in 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: low.

Most recipes implies cooking curling jam. However, there is one method of workpiece, at which berries are not amenable to heat treatment. First, it is so much faster, and secondly, the red currant retains the maximum amount of useful substances and vitamins without being under the influence of high temperature. Examine how to cook "cold" jam.

Ingredients:

• smorodine red - 2 kg;
• sugar - 4 kg.

Cooking method:

1. Rinse thoroughly, beat the berries, dry.
2. Twist them through the meat grinder, pureed the blender or wipe through the fine sieve.
3. To the resulting mass add 4 kilograms of sugar. Stir until all grains dissolve.
4. Spread hot jam on sterilized banks, cover with polyethylene lids. After complete cooling, store in the cold.

Red currant jam with gelatin

• Cooking time: 1 hour.
• Number of portions: 12 persons.
• Calorie dishes: 318 kcal in 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: average.

Red currant jam with gelatin is obtained thick, welded and drum. Jelly jelly homogeneous consistency, bright aroma, saturated sweet taste. Because of the density, jam can be not only like an independent dish, but also use as a stuffing for home baking. Especially good Jam will go to yeast pies, sand cakes, rolls, cakes.

Ingredients:

• smorodine red - 2 kg;
• lemon juice freshly squeezed - 4 tbsp. l.;
• filtered water - 1 l;
• gelatin - 100 g;
• sugar - 2 kg.

Cooking method:

1. Dissolve gelatin in a small amount of warm water. Leave minutes by 20-25 for swelling.
2. Thrick, wash, dry the berries.
3. Perebit currants through a sieve. Fold into the enameled saucepan, pour with water. Bring to a boil.
4. Give fire. Boil berry juice, not stopping stirring, 10 minutes.
5. Strain the mixture through a gauze folded in several layers.
6. Pour sugar, pour lemon juice, mix.
7. Put on the stove. Bring to a boil, remove the foam, enter the gelatin.
8. Cook, stirring. When gelatin is completely dissolved, burst the currant syrup on sterilized banks. Slide with covers. When the jelly jam is completely cool, remove it in a cold place.

With orange

• Cooking time: 75 min.
• Number of portions: 12 persons.
• Calorie dish: 218 kcal in 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: above average.

Jam with oranges and currant saturated red color is obtained very original to taste, with light sourness. Berries and citrus surprise are well combined with each other. If you doubt it, just try to cook the confiture once, using the next recipe. You will get a stunning dessert that can be used for any baking.

Ingredients:

• smorodine red - 1 kg;
• citric acid - 10 g;
• oranges - 0.8 kg;
• gelatin - 1 tbsp. l.;
• sugar - 2 kg.

Cooking method:

1. Thrick, wash the currants.
2. Clean oranges. Remove all accomplishments, membranes. Grind the flesh.
3. Fold into the enameled saucepan of berries. Add gelatin, 4 tablespoons of sugar, citric acid.
4. Bring to a boil, overtake the currant mass through the sieve.
5. Pour thick juice into a saucepan, add the sugar residue. Boil three minutes.
6. Add oranges. Mix diligently. Remove the saucepan from the plate.
7. Boil the jam on sterilized cans, sunk.

With watermelon

• Cooking time: half an hour.
• Number of portions: 6 persons.
• Calorie dish: 216 kcal per 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: low.

Jam with watermelon pulp and red ripe currants are very tasty and even a photo with his image awakens from any person an appetite. It is very simple to do such a jam and can be almost immediately. Having tried the confirmur for the first time, you are guaranteed to want to roll more jars for the winter to enjoy its stunning taste and aroma all year round.

Ingredients:

• red currant - 0.6 kg;
• water - 60 ml;
• watermelon - 0.6 kg;
• corn starch - 25 g;
• sugar - 0.2 kg.

Cooking method:

1. Bear ripe berries, wash. Peretrit.
2. Currant juice without cake pour into a saucepan and pour sugar. Put on the stove.
3. Watermelon Clean the peel and bones. Grind the blender.
4. After completely dissolved sugar, pour the watermelon puree in the pan. Boil 5 minutes.
5. Starch dissolve in cold water. Enter the thin jet to the boiling jam.
6. Pour the jam on the sterilized jars and tightly close. Cool in room temperature, and then remove it in the cold.

With cherry

• Cooking time: 55 min.
• Number of portions: 15 persons.
• Calorie dish: 316 kcal in 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: average.

Red currant and cherry are perfectly combined with each other, and you can personally make sure that you prepare a fragrant confiture from these berries. It is superbly suitable for sandwiches, biscuits. The jam is very beautiful in color, ruby, which is well noticeable even in the photo. Learn how to cook jam with cherries and red currant.

Ingredients:

• smorodine juicy red - 1.4 kg;
• sugar - 1.4 kg;
• cherries - 1.4 kg.

Cooking method:

1. Get over and wash all the berries. Get bones from cherries.
2. Currant pour into a saucepan. Add cherries. Purirate berries blender at maximum speed.
3. Add sugar. Stir and put on the stove.
4. Bring the currant puree to a boil. Cook half an hour on moderate fire.
5. Boil jam on sterilized banks and sunk.

With ginger

• Cooking time: 45 min.
• Number of portions: 12 persons.
• Calorie dishes: 295 kcal per 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: average.

If you put a ginger into the currarodine jam, you will be surprised at how much taste changes, it will become more interesting and piquant. Altime in this jam is added hammer cinnamon. The dessert has a delightful fragrance. Consistency jama jelly, viscous. Toast with him will be a wonderful breakfast for you or your babies.

Ingredients:

• smorodine large red - 2.2 kg;
• cinnamon - 1 tsp;
• sugar - 2.2 kg;
• ginger - 40 g

Cooking method:

1. Loaded and washed currants overheat through the sieve.
2. Mashed pour into a saucepan and pour sugar. Put on a slow fire.
3. From the moment of boiling, cook for 10 minutes.
4. Add grated ginger, vanilla. Stir.
5. Boil the jam for another 10 minutes, then remove from the fire and burst into banks.

With gooseberry

• Cooking time: 45 min.
• Number of portions: 10 persons.
• Calorie dishes: 253 kcal per 100 g
• Purpose: Dessert.
• Kitchen: European.
• The complexity of cooking: low.

Gooseberry is a very tasty and useful berry that is wonderfully combined with red, mature currant and suitable for making jam. Jam is performed in moderation sweet, has a pleasant light sourness. Jam from the gooseberry and red purricated currants will appeal to both adults and children. Prepare it easily and you will definitely cope with the process.

Ingredients:

• mature red currant - 1 kg;
• sugar - 2 kg;
• gooseberry - 3 kg.

Cooking method:

1. Wash and dry the berries. Remove the ward and cuttings.
2. In a separate container, the gooseberry is crusher.
3. Currant wipe through the sieve. Stir it with sugar.
4. Put on the middle fire. Bring to a boil without stopping the jam.
5. Add the gooseberry.
6. Constantly having a jam, boil 20 minutes on small fire. Periodically remove the foam.
7. Remove the saucepan from the fire. Boil through sterilized banks, roll out.

Video

A red currant jam is a gentle and fragrant. Delicious of it gets pies, cakes, various desserts. And most importantly, this is what jam from red currants is also incredibly useful!

The easiest recipe of the jam from red currant

Ingredients:

• Water - 2 glasses;
• Red currant - 1 kg;
• Sugar - 1.5 kg.

Per 100 g of untreated product:

• Proteins - 1.2 g;
• Carbohydrates - 60 g;
• Fats - 0.4 g;
• Calorie - 250 kcal.

Cooking
The berries of red currant are swore, tear the twigs, rinse under running water, and blanch in colander a couple of minutes in boiling water. Then berries thoroughly give the pestle and gently shift into the pan. Content, adding sugar and water, we are thoroughly mixed again, and put it on a weak fire until ready, constantly stir until the jam is booed to a volume of 2.5 times less than it was. Then we put a drop of syrup on the dish and check the readiness if the jam does not spread - it is ready. Boiling jam declare on sterilized clean banks. Then cover the covers and let it sterilize 15 minutes. Then we roll banks, and turning upside down the bottom, burn a small blanket. IMPORTANT!!! Banks turn back when the jam has not yet cooled to the end, because the jam thickens very much and does not fall on the bottom of the banks. After that, let it stand until the complete cooling.

Second recipe
Cooking
Red currants are carefully swore, and mine. Then we distribute the berries well a pestle and put in a saucepan. We will add half the norm of sugar and water to it. We mix well and cook on moderate heat, for 15 minutes. Then remove the jam from the stove and let it cools 6-7 hours. Then we will add the remaining sugar to the pan, we mix and put on the slab again on a small fire. Cook, from time to time stirring, until complete readiness. Hot jam smoke in sterilized banks. We close the lids and let cool. Store in the refrigerator. But it is better to roll right away, so as not to score with the fridge by banks.

Recipe
Ingredients:

• red currant - 1 kg;
• strawberry - 700 g;
• sugar - 1 kg.

Cooking
Currant clean from the fruits, thoroughly under running water, and well smear. Then my strawberries, we clean from the fruits and smear to the puree state. Then the berries of strawberries and currants mix, fall asleep sugar, and leave at 2.5 hours after they are added, add 0.5 liters of water and cook on a small fire until readiness. Hot jam We split into sterilized banks, rush, turn up the bottom and wait until you cool.

Jam from red currant and watermelon

Recipe Jema
Ingredients:

• the flesh of the watermelon, chopped by pieces - 1 kg;
• red currant - 1 kg;
• sugar - 1 kg.

Cooking
We turn around, and my currants. Then put it in a wide saucepan and mix with sugar. We add the flesh of the watermelon. We rub everything carefully before the formation of thick paste with a pestle or wooden blade. The resulting mixture, we put on a weak fire and bring to a boil, boil 40 minutes. Then we put cool half an hour. We wipe everything through a sieve and bring to boil again. Spill hot jam in cans for conservation. Further actions, as in previous recipes.

Recipe Jema

Ingredients:

• sugar 1.3-1.5 kg;
• red currant 1 kg;
• raspberry 1 kg.

Cooking
The berries of red currant are swore, separate from the brushes, my running water, we are waiting for the water and wipe through the sieve. Add 1.4 - 1.5 kg of sugar to the resulting puree, mix well and put on a moderate fire, stirring, bring to a boil. The prepared raspberry berries split into two parts: the fruits of smaller sizes wipe through a colander or sieve. We add a rubbed raspberry to a currant puree with sugar. Mix thoroughly and cook. After a couple of minutes, they are sniffed and the remaining, whole berries. And we continue the cooking, stirring the mass. After boiling 2 - 3 minutes, cook and remove. Jam pour into sterilized half-liter jars, and put sterilize for 15 minutes. Then rush.

Red Currant Jam with Oranges

First recipe

Ingredients:

• red currant - 1 kg;
• oranges - 2 pcs.
• sugar sand - 1.2 kg.

Cooking

Currant is swore, rinsed under running water, dry slightly. Oranges wash, and large mode. Grind currants and oranges in a meat grinder or in a blender. The resulting mashed potatoes mix with sugar, and it is well stirred. While sugar is completely dissolved. Or leave Jam for 2 hours in a warm place. During this time, sugar is well dissolved. The jam prepared in the raw form lay on dry, sterilized banks, and close plastic covers. Store jam in a cold place.

Second recipe

Ingredients:

• purified oranges - 400g;
• red currant - 0.5 kg;
• citric acid - 5g;
• sugar - 1 kg;
• sholes - 1 bag.

Cooking
Currant we wash and clean from the twigs. We remove all the white membranes from the poles of oranges, and the flesh is finely mode. Currant is a lie in the enameled saucepan, add the jellyfix, 2 tbsp. Sugar spoons, citric acid.

The mixture is brought to a boil and wipe through a sieve. Low again in the pan and fall asleep the remaining sugar. Boil 3 - 4 min. We add the flesh of oranges, mix well and remove from the fire.

Spill jam on dry, sterilized banks.

Bon Appetit!!!

For more information, watch the video.

You can enjoy fresh red currants in the midst of summer. And in order to enjoy the taste of these berries all year round, you should not only freeze them, but cook, fighting with sugar. Thus, wonderful desserts are obtained in the form of jam, jam, jam, jelly. In combination with any cream, such a jam can be a filler for cakes, cakes, a layer for pies and sour cream.

Before proceeding to the preparation of this delicacy, a thorough harvest should be carefully prepared. We swore currants, remove the twigs, rinse with water. So that the berries fall into, 1-2 minutes weganize them in a small amount of water and wipe well through sieve, skin and bones are thrown. In the enamelted tableware, 20 minutes can be prepared with a berry puree, add 1 kg of sugar (at 1.5 kg of currant) and, stirring, so that it is not burned, on a slow fire, we will be screwed to thickens. In the process of preparation, we remove the resulting foam. Hot jam fill sterilized jars, climb them and cover them with a blank to full cooling. You can cook the jam without removing the bones, but just grind the berries on the meat grinder. In the enameled dishes on a slow fire in 250 ml of water dissolve 0.5 kg of sugar. Then we pour the currant mashed potatoes and, mixing thoroughly, cook for 5 minutes. We assign to complete cooling for 2-3 hours. We repeat 3-4 times the procedure until the jam becomes thick. The hot dessert is expanding into banks and clog tightly, covering the warm bedspread on top.

A currant jam with cherries is very tasty. The recipe for the preparation of such a dessert is very simple. 1-2 minutes weganong the berries of red currant, then wipe them through the sieve. At 1.5 kg of such a berry puree, add 1 kg of sugar and can be prepared on medium heat until the mass becomes thick. After that, add 500 g of cherry and, periodically stirring, cook until the berry is ready.

The unique taste of Jama gives watermelon. 1 kg of currant is confused with 1.5 kg of sugar, add 1 kg of watermelon meat and cook for 30-40 minutes. Then wipe through the sieve, to boil once again and decompose into dry banks. Store in a cool place. By the same recipe you can cook jam with bananas. Replace the flesh of watermelon 5 bananas. It turns out a delicate taste with a banana aroma.

A jam of red currant can be used as an independent dessert, it is not bad with ice cream, souffle, cocktails and yogurts. Such a jam can be an exquisite addition to confectionery pastries, fruit salads, cottage cheese casserole, pancakes and pancakes. Delicious, useful and beautiful jam is easy to prepare at home.