Culinary recipes and photo recipes. Raw currant jam
If you choose the most delicious jam, then many housewives will not hesitate to give the palm blackcurrant jam for the winter. Its taste is rich, its aroma is unique, and the color of this delicacy immediately lifts your spirits. You will get great pleasure just by eating jam with tea, but you can also add it to the filling homemade baked goods, serve with pancakes, cheesecakes and pancakes.
Blackcurrant jam for the winter
The undoubted advantage of blackcurrant is its prevalence; it grows in almost all regions of our country, which is why people living in both Siberia and the Southern regions have long been imbued with a love for the blackcurrant delicacy. This berry is an irreplaceable source essential vitamins- S and E.
It is enough to eat only 40 berries to provide the body with its daily requirement. Raw blackcurrant jam for the winter retains the same beneficial properties as fresh berries, and if you choose a recipe with cooking, then useful substances It will last a little less, but the taste will be richer, and the boiled berry mass will have a longer shelf life.
Even an inexperienced housewife can cope with the preparation blackcurrant jam for the winter, step by step we will tell you about several recipes, and which one you like best - you will be able to determine only when you try them all.
You can make raw jam and even jelly. Each recipe has its own merits, and the taste of the delicacy will definitely not disappoint you. The recipe can be called universal blackcurrant jam for the winter “Five Minutes”, it combines several advantages at once. Firstly, short-term cooking allows you to preserve most of the nutrients. Secondly, this recipe does not require you to spend a lot of time in the kitchen, which means you will have free time and for other household chores.
Sugar - 1.5 kg
Black currant - 1 kg
Water - 1.5 cups
First of all, let's start with the berries: we need to sort them out, be sure to tear off all the tails and remove the leaves. They should be rinsed thoroughly with running water, and then poured onto a towel and dried to remove excess water.
To prepare, you will need an enamel basin or a wide saucepan. Pour water into the bowl and mix it with the specified amount of granulated sugar. then the dishes should be put on the fire and, stirring, bring to a boil so that the sugar dissolves in the water.
When the syrup boils, add the berries to the bowl and stir again. Without turning off the heat, bring the mixture to a boil, then reduce the heat to low and simmer for just five minutes. After which the hot delicacy must be poured into jars and sealed tightly with clean lids.
To prevent the berries from becoming shriveled during cooking, you can use a simple trick: dip the berries in boiling water for just a couple of minutes and drain them in a colander.
If you have room in your refrigerator for jars of homemade preparations, then you can roll them up, which will preserve all the miraculous beneficial properties of fresh berries. But we will add a twist to this recipe - citrus orange notes.
Sugar - 1500 g
Ripe berries - 1000 g
Orange (large) - 1 pc.
The most unusual ingredient in this recipe is the orange: you need to rinse it without peeling it. Try to wash the peel thoroughly; fruits in the store are often treated with special products so that their skin has an attractive presentation. Along with the peel, the orange should be cut into slices, carefully remove the seeds, and then grind in a blender. You can also pass the orange through a meat grinder.
The berries should be crushed in the same way - in a meat grinder or in a blender. Mix blackcurrant and orange puree together and add granulated sugar to the fruit mixture. The mixture should be left for several hours at room temperature so that the berry juice is released and the sugar dissolves.
While it is brewing, so to speak, stir the mixture several times so that the sugar dissolves faster. As soon as the grains of sugar are completely dissolved, you can put the sweet mass into jars and close them with lids; if you close them with iron screw caps, then they must be boiled for 5 minutes in advance.
Store this “raw” delicious blackcurrant jam for the winter It definitely needs to be in a cool place - a cellar or refrigerator. Despite the fact that we did not heat-treat the berry mass, the preparations will be stored until next summer.
Delicious blackcurrant jam for the winter
It's also easy to prepare Blackcurrant jelly jam for the winter, and the cooking technology is practically no different from classic recipe currants grated with sugar.
- 1 kg black currants
- 800 g sugar
- 1 glass of water
- black currant – 1 kg
- sugar – 1 kg
- lemon juice– 5 tbsp.
Blackcurrant - 10 cups
Granulated sugar - 10 glasses
3 years ago
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This is a storehouse of vitamins. This jam is valuable because we do not cook the currants, as the berries are traditionally prepared for the winter, and therefore all the vitamins of this wonderful berry remain for our benefit. Of course, blackcurrants can be frozen and stored in the freezer all winter; they are also an excellent source of vitamins. In this case, you can cook berry compotes in winter. But still, raw jam has an extraordinary aroma and taste. It can be used to prepare sweet desserts, pies, mousses and other delicacies.
I remember when I was a child, the most delicious thing for tea was a white loaf, spread with butter, and on top a thick layer of blackcurrant jam, which dripped from all sides of the loaf, and you just managed to pick up this “naughty” jam with your tongue. It was incredibly delicious! So, those who want to have traditional blackcurrant jam will still have time to do this, since blackcurrants have just begun to ripen and there are both early-ripening and late-ripening varieties of currants. For now let's prepare raw blackcurrant jam.
Compound:
First, you should sterilize the jars and lids for our jam. They should be washed thoroughly with soap and baking soda. Rinse thoroughly and boil for 10 minutes. Then also rinse the lids, pour boiling water over them and boil for about 5 minutes. Carefully remove the prepared jars and lids from the boiling water, place the jars on a clean towel, first turning them upside down, and after a while you can put them on a barrel to remove excess moisture from the jar itself.
Raw jam can be prepared in several ways - simply grind it with sugar, add sugar and bring to a boil, or, as in our case, boil sugar syrup and... Let's do everything in order.
First, you need to sort out the collected berries if you did not collect them too cleanly. That is, remove leaves, twigs and similar garbage that we don’t need. Then the berry must be washed very carefully so that it does not burst. It is better to rinse in a large container or in a small container in small portions. It's convenient for anyone.
First fill the berries cold water and carefully mix so that the remaining small debris and empty berries rise to the surface of the water. Drain the water several times.
Then strain the berries through a colander or sieve. Let the water drain and place the berries on paper or regular cotton towels. We level the berries so that we get one layer. Let it dry thoroughly from the water.
During this time you can cook sugar syrup. Why are we doing this? Usually, when we grind blackcurrants with sugar, it takes some time for the sugar to dissolve. That is, you need to periodically stir the raw jam to speed up this process. And then transfer the currants to the jars. We will make raw jam without this step. To do this, we will first dissolve the sugar, that is, we will cook the syrup.
If the berry is ripe, then you can take slightly less sugar by weight than the weight of the berry. The classic ratio of currant jam is 1 x 1, that is, per kilogram of sugar we take a kilogram of berries. Or you can take 800 grams of sugar per kilogram of berries. And our jam will not spoil because we will store it in the freezer for better preservation of vitamins, well, and so that the raw jam does not ferment (does not turn sour).
So, cook the sugar syrup.
How to make sugar syrup
Pour 800g sugar into a saucepan or other container, pour in about 1 glass of water. Place on the fire, bring to a boil and cook our syrup until transparent, that is, until the sugar is completely dissolved.
Cook the syrup until the sugar is completely dissolved
The syrup is ready and we remove it from the heat. Pour the berries into the syrup. Stir until all the berries are immersed in the syrup.
Pour the berries into the prepared syrup
We take a mashed potato masher and crush the berries in syrup. The masher should also be doused with boiling water. Let's warm it up as best we can.
Pound the berries in syrup
Now you can put the finished raw blackcurrant jam into jars.
Place the jam in sterile jars
Close with lids and leave until completely cool.
Cover with a lid and leave until completely cool.
Place the jars in the freezer. And see you cold winter evenings! Eat healthy, get vitamins!
You can also harvest Victoria garden strawberries. This is simply divine taste and aroma!!! Take my word for it! Can be eaten instead of ice cream. Well, with pancakes, pancakes, or...indescribably delicious!
P.S. If you are too lazy to cook the syrup, you can simply grind the berries and sugar with a masher or first grind the berries in a food processor and then mix them with sugar. Let sit for several hours, stirring occasionally to dissolve the sugar. Place in clean jars and place in the freezer.
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“Raw” jam is a privilege for some types of berries, blackcurrant is one of them. When it is possible to “evade” the boiling stage, the vitamins are preserved in their original form. Raw jam has always been prepared without cooking; its recipes can be found in worn-out cookbooks. But then the proportional ratios of berries and sugar were like this - 1:2. Such a sugary sweet mass can hardly be called a delicious berry dessert.
Excess sweetness was a necessity if the neck of the jar was simply wrapped in wax paper and tied with twine. Rolling with metal lids provides a more sterile environment. Such jam without cooking can be stored in cool rooms, reducing the proportions of sugar to a 1:1 ratio. “Raw” jam is as close as possible to the taste of fresh currants. This dessert can be spread on white bread and served with tea. These sandwiches are tastier and healthier than any cake with “crazy” layers of buttery cream. Also, currant jam can replace any sweet sauce.
Ingredients to make raw blackcurrant jam:
Note: from the specified quantity of products you will get 2 jars of currant jam, volume 700 and 300 ml.
Recipe blackcurrant jam without cooking:
The most delicious raw jam is made from currant varieties with elongated oblong berries.
The currants are washed, the stems and the remains of dried flowers are torn off. This is the most labor-intensive and time-consuming part of the work. But currant jam is worth sacrificing half an hour of your time to prepare the berries. Best helper- nail scissors. You need to allocate one set of tools specifically for cooking.
You can grind the berries with a meat grinder, but a blender will create an “airy” structure that will have a taste and consistency similar to berry mousse.
Add sugar.
Squeeze out lemon juice. Stir the raw jam until the sugar is completely dissolved.
At this point, the process of making blackcurrant jam without cooking is considered complete. Raw jam is transferred to sterile jars and screwed on with sterilized lids.
Currant contains a large number of natural pectin, so the thickness of the jam will increase over time.
Bon appetit!
- still to come, but raw blackcurrant jam is on the agenda. A few years ago I already made this kind of raw jam for the winter, I was very pleased with the result, so I’m making it again and this time especially for you.
Why am I with both hands FOR such raw blackcurrant jam? The fact is that black currant is the most valuable berry in our garden, and in any other too. It’s a sin to cook it, digest it with sugar until you lose absolutely all the vitamins and useful properties respectively. Moreover, I have two children; they need vitamins for development like air, especially in winter. Like all children, they love sweets very much. It's no secret that sweets are of little use. And raw blackcurrant jam is a sweet treat, no matter how paradoxical it may sound. Therefore, I am sharing with you a simple, but very relevant recipe for the preparation season.
So, everything is quite simple:
For 1 kg of berries we put 2 kg of sugar, and don’t mix it up!
Do not try to add less sugar - the jam will be hopelessly spoiled. The only thing that can be done, putting, for example, 1.8 kg of sugar per 1 kg of berries, is to store such raw blackcurrant jam in the refrigerator all winter. If this option is not acceptable, then add sugar according to the norm.
Making raw blackcurrant jam.
Wash the currants, let the water drain, and grind through a meat grinder.
Cover the twisted berries with sugar, mix and leave at room temperature for several hours, or overnight.
At first it may seem that the color of the jam will be, to put it mildly, not very good. But then it becomes clear that the jam, as the sugar dissolves, darkens and acquires a rich, beautiful color. Stir the mixture periodically.
There is no need to sterilize jam jars. But I played it safe - I rinsed the jars and, until the water drained from them, put them in the oven. There they were fried and at the same time sterilized.
Then we put the raw blackcurrant jam into jars and roll them up or simply cover them with lids. By the way, this point is not important - you don’t have to roll it up.
We put everything in a place deprived of sunlight and, if possible, heat.