Red and white currant jelly. White currant jam: a delicate delicacy for the winter

Deficiency of vitamins and minerals in winter time can be replenished with the help of sweet preparations made from white currants. You can use it to make delicious desserts, drinks, sauces, jams, and pie fillings. White currant jam is a real storehouse of healing substances that can normalize all the functions of the organs of the human body. The white berry contains pectin, which when processed turns into a jelly mass.

Benefits of white currant jam

Pectin, which this berry is rich in, has a beneficial effect on circulatory system. White fruits contain proteins, monosaccharides, fiber, carbohydrates, acids, ascorbic acid, vitamins A, E, B, P, and mineral components. The calorie content of currant jam is 285 kcal per 100 g.

Interesting! White currants are inferior in content to black currants ascorbic acid, but surpasses it in potassium and iron.

White berries, unlike red and black currants, do not contain coloring substances, which means that the tasty delicacy does not cause allergies.

Useful properties of the product:

• strengthens the immune system;
• stimulates cellular metabolism;
• fights pathogens in the intestines;
• improves vision;
• prevents the appearance of tumors;
• normalizes blood composition;
• restores liver cells;
• slows down the aging process;
• normalizes reproductive functions.

Currant dessert is 4 times healthier than a product with orange or lemon. Even when cooked, currants retain most of their healing properties And nutrients unlike other fruits and berries.

Selection and preparation of currants

White currant has a dense shell; it can be found on a bush for a long time, do not deteriorate or fall off.

1. For jam, choose ripe, preferably large, berries. They should be sorted, soft ones, spoiled ones should be removed.
2. The currants are cleared of leaves, washed, separated from the brushes, laid out on a towel, and dried.
3. Wash in a colander under running water, allowing excess liquid to drain.

Cook jam in enamel or glass containers. The jars in which the jam is sealed and the lids must be sterilized.

Additional ingredients for currant jam

• Raspberries are the perfect complement to white currants.
• Bananas make the jam taste exotic; the resulting dessert will not be so liquid.
• Sweet apples, cherries, rose hips, and gooseberries complement the taste of currants well.
• Often white currants are mixed with red and even black, but the benefits of such a product do not become less.
• Spices are added to give a unique taste: ginger, cinnamon, vanilla, mint.

Interesting! Pears and plums drown out taste qualities berries, so they are not recommended to be added to jam.

Methods for making jam

IN summer period The berries ripen quickly, you want to enjoy fresh currants and preserve their unique taste for the winter. In addition to the traditional method - on the stove, white currant jam can be prepared in a slow cooker and microwave.

Cooking in a slow cooker

Thanks to the gelling agents, there is no need to add gelatin to the treat for thickness.

You will need:

• water – 120 ml;
• sugar – 700 g;
• berries – 800 g.

Yield: 700 ml of product.

Step by step recipe:

1. Pick the currants from the branches, wash them, and let the water drain;
2. transfer the berries to a bowl, add water;
3. put in a multicooker, turn on the “multi-cook” mode at 100 degrees, time 20 minutes;
4. pour the mixture into a sieve and grind - you get 2.5 cups of puree;
5. pour currant puree into the multi-bowl, add sugar, cover with a lid;
6. turn on the “jam” mode, set for 25 minutes;
7. Pour the jam into sterile jars and seal.

Jam in the microwave

If you don’t have time to tinker with blanks, you can use easy recipe currant dessert in microwave oven. Unfortunately, this delicacy can only be made in small portions.

Step-by-step preparation:

1. Place the washed fruits (500 g) in a container for the oven;
2. add sugar (400 g), leave for 50 minutes until juice appears;
3. place the dishes in the oven, set the power to 800 for 3 minutes, if the liquid does not boil, add a few more minutes;
4. take out, stir, add pink pepper (1 teaspoon);
5. place the container with the sweet mass in the oven for 8 minutes at full power;
6. pour into jars.

Whitecurrant jam recipes

White currant preparations turn out to be a beautiful amber color. Save beneficial features fruits are possible only by reducing the cooking time of the product.

Classic recipe

Preparation:

1. Pour 900 g of currants into 100 ml of water.
2. Put on fire, boil for 5 minutes.
3. Grind the berries in a blender.
4. Gradually add 1.2 kg of sugar.
5. Cook the jam for 30 minutes.

Important! The readiness of the product is checked drop by drop, which should not spread over the plate.

You can speed up the process: beat raw berries, add sugar (1:1), boil for 25-40 minutes, cook the mixture over medium heat until thickened, stirring all the time.

Seedless jam

1. Currants (1 kg) pour 150 ml of water, boil for 3 minutes.
2. Grind through a sieve.
3. Add 900 g of sugar to the ground pulp.
4. Boil for 15 minutes.
5. Let cool, cook for another 10 minutes.
6. Repeat again.

Interesting! The volume of liquid during cooking is reduced by 1/3.

Pectin jam

1. Pass a kilogram of berries through a juicer.
2. Combine the juice with 900 g of sugar and cook for 5 minutes.
3. Add a spoonful of pectin mixed with sugar (1 spoon).
4. Boil for 5-7 minutes.

Jam without cooking

1. Pass a kilogram of fruit through a meat grinder along with a kilogram of sugar.
2. Leave the sweet mass to infuse for 2 hours.
3. Place on the fire, bring to a boil, but do not cook.
4. While hot, pour the jam into jars and screw on.

Video: five-minute jam from currants with raspberries

White currants in preparations for the winter are in perfect harmony with raspberries. The jam from a mixture of these berries is very tasty, thick, and easy and quick to prepare.

Ingredients:

• 2 kg of berries (currants and raspberries);
• 700 g of sugar if you are making seedless jam, 1 kg for jam with seeds.

The ratio of berries can be any, but the most delicious jam It turns out that there are approximately equal numbers of them. However, this is a matter of taste. By the way, you can use any currant for this recipe: not only white, but also red, black, or a mixture of them.

Preparation:

1. Wash the berries, remove twigs, tails and other debris.
2. Puree the berries. It is very convenient to do this with an immersion blender, and if you want to preserve maximum taste and vitamins in the product, then it is better to do it with a wooden masher.
3. To make seedless jam, grind the resulting puree through a sieve (or using suitable kitchen equipment).
4. Pour the future jam into the pan, add sugar and stir.
5. Put on fire, cook for 3-5 minutes (no more!) after boiling, remembering to remove the foam.
6. Pour into sterilized jars and seal.

Jam is ready! Watch all the details of its preparation in the video:

Storage of workpieces

• After closing the jar, you need to turn it over, cover it with a warm blanket, and leave it for a day.
• Before sending for storage, be sure to check the tightness of the lid: it should be slightly pressed in and not click when pressed with your fingers.
• Store jars of jam in a dark place, such as a pantry. The air temperature is preferably 14-18 degrees. In a warm room, the shelf life is reduced and the product may deteriorate.

White currant jam – delicious preparation, which allows the hostess to show her culinary imagination. For example, to achieve an unusual taste, you can add different ingredients: lemon, kiwi, orange. Or perhaps you will have interesting idea with new ingredients, and you will get an original jam that no one else has!

Red currants are a real storehouse of vitamins. Therefore, so that in winter there is an opportunity to enjoy delicious food, and at the same time useful product, we will tell you how to make delicious redcurrant jelly for the winter. Jello is an ideal stand-alone dessert, but can also be used to complement other sweet dishes such as smoothies, pies, ice cream, etc. It also ideally complements porridge, pancakes, yoghurt, cottage cheese and sweet dumplings. In general, everything that can be made even more tasty and sweet goes perfectly with this wonderful dessert.

Due to the fact that red currants contain many gelling agents, there is no need to add gelatin to the jelly, and it can be stored for a long time. First, let's look at symbols which we will use in this recipe:

1 glass = 250ml. water = 250g. water, this volume usually has an ordinary table glass that can be placed in a cup holder. Or you can use a measuring cup if you have one at home.

1 faceted glass = 200g. water, it is 1/5 less than a table glass. In the jelly recipes below, we will use a regular table glass.

Let's look at the most common cooking methods.

Without heat treatment

• currant juice – 200 g;
• sugar – 250 g.

It is necessary to pick currants with branches so that they do not glass or become wrinkled. We wash the berries under cold water, dry them and then tear off the berries from the branches. If you have a juicer, then it is better to use it. An alternative is to buy a food processor with the appropriate mode. If not, then you first need to crush the berries, and then strain the resulting puree through a sieve or fine sieve. The resulting residues must be discarded and not used in the future.

Next, add sugar to the resulting juice and stir until the sugar is completely dissolved. To speed up the process, place the resulting syrup on low heat and stir constantly until the sugar is completely dissolved. You also need to prepare the jars in which you will roll the jelly in advance; they need to be washed and sterilized.

Pour the resulting syrup into jars, cover the tops of the jars with nylon lids or parchment paper, which must be tied with a rope or tied with a regular rubber band. The very next day the jelly will reach the desired consistency.

You can store the resulting jelly in the refrigerator or in the basement, if you have one.

How to make jelly

• red currants – 1 kg;
• sugar – 800 g;
• water – 50 g.

To prevent the berries from becoming crushed, it is best to carry out primary processing of the berries that are still on the branches. They must be thoroughly washed and dried and only then picked from the branches. Place them in a saucepan and fill with water. Next, put the pan on medium heat and cook, stirring constantly.

When you see the heated berries begin to burst, you can crush them further. This is necessary so that the currants release juice faster, due to which the heat treatment process will be shortened, and, consequently, many vitamins and nutrients will remain in the resulting jelly. Bring the resulting puree to a boil and cook for another 5-7 minutes, remembering to constantly stir the puree.

To get rid of the seeds and peels of the berries, the resulting puree must be strained through a fine sieve or cheesecloth. To ensure that the resulting jelly does not contain impurities and is transparent, you do not need to use force when squeezing the puree; you only need to take the juice, which will drain on its own. To speed up the process, use a spoon and stir the puree so that the juice drains faster. Then it will take less time to prepare redcurrant jelly.

Now all that remains is to pour sugar into the juice and cook until the juice begins to thicken and resemble unthickened jelly. After this, remove the jelly from the heat.

Banks must be sterilized in advance. To do this, you first need to wash them thoroughly and scald with boiling water. Pour the jelly into the prepared jars and cover it with iron or nylon lids, or use parchment paper as in the previous recipe. Leave the jars to cool and then put them in a cold place, this can be either a refrigerator or a basement.

The syrup will turn into jelly after complete cooling, one day is enough for this.

If the jelly is not frozen

If after cooking your jelly does not thicken and resembles regular syrup, then you can additionally put it on the fire and cook for 5 minutes, it all depends on the thickness of your syrup. When you start to notice that the jelly begins to stick to the walls of the container in which you are cooking, this means that the jelly is ready and can be poured into jars. For cooking jelly, a wide basin with low sides is best suited, because the evaporation surface will be large, which will help the jelly begin to thicken faster.

If you choose a taller bowl, then you will need to spend much more time for the jelly to thicken.

What to do with waste? The cake obtained after straining the berries can be used for cooking compotes. The recipe is very simple: throw the cake into boiling water and boil for two minutes and then leave for the compote to infuse.

Jelly from different varieties of currants

According to the recipes that we reviewed earlier, you can prepare delicious jelly using three types of currants at the same time: red, black and white. If desired, you can add raspberries to the resulting mixture to increase the taste and beneficial properties. There is this one too interesting recipe blackcurrant jelly.

The jelly that you will receive is simply a storehouse of vitamins and nutrients, which in addition has a unique aroma. This is great medicine in winter.

The proportions of currants can be different, we offer the following (measured in tablespoon glasses): red and white - 3 glasses + black - 1 glass + 1 glass of raspberries. Red and white currant are the basis for this assorted jelly, since they contain the most gelling substances.

White currants are not as popular as black currants, but no less useful. It has a sweet and sour taste and a very pleasant aroma. The ripening season for this berry is short, and it does not stay fresh for long. How can you save it for the winter?

What to cook with white currants?

Preparations made from it do not look very attractive due to the color and large seeds. White currants are often added to compotes and jams along with other berries. You can also freeze it, but the most common dish made from white currants is jam. It is not only tasty and aromatic. It turns out very dense, like marmalade. This happens because white currants contain a lot of pectin, a gelling substance. Therefore, when making jam, you do not need to add anything other than sugar and water to the currants.

How to make white currant jam?

1. The berries must be sorted well, twigs and leaves selected, placed in a colander and washed. Then place in a bowl to drain excess water.
2. Separately, boil the syrup in a saucepan. For a kilogram of currants you need to take two glasses of water and a glass of sugar.
3. Pour the currants into the syrup and cook a little until the berries burst, then add another 3-4 cups of sugar and cook until tender. To determine if the jam is ready, you need to drop a little onto a flat glass surface. If the drop does not spread, it is ready.
4. Hot jam is poured into clean, sterilized jars and immediately covered with lids.

White currant jelly

A very tasty and unusual delicacy is obtained if you make this jam without seeds and berry peels. In this case, the currants are cooked very little, so they retain almost all the beneficial substances. To do this, you need to squeeze the juice out of the berries using a special juicer. For 600 milliliters of juice obtained, you need to take half a kilogram of sugar and half a glass of water. You need to cook the jelly over very low heat for a minimum time. Determine readiness in the same way as in the first recipe. The hot jelly is still liquid, but after cooling it will become dense. This amber-colored sweet and sour delicacy will appeal to both children and adults.

How to make jam in a slow cooker?

This delicious jelly can also be prepared in a slow cooker. To easily remove the seeds and skins from the berries, you need to simmer a little over low heat, adding a little water to the bottom of the bowl. Then you need to rub the currants through a fine sieve, and boil the resulting puree with sugar in the “Jam” mode. Twenty minutes is enough, and a delicious aromatic treat for the whole family is ready.

It will take 5 minutes to read

White currants will be a novelty for some, but those who grow the berries on their plots appreciate both the shrub’s ability to produce a rich harvest and the invaluable beneficial properties of the fruit for human health. In summer it’s nice to enjoy the translucent, aromatic berry fresh. Due to the fact that the shrub bears fruit abundantly, various winter preparations made from white currants are also popular.

Many faces of currant

Gardeners undeservedly neglect white currant bushes. In the meantime, many tasty and vitamin preparations are prepared from it for the winter.

White currant

Its composition differs from its red and black relatives, but is therefore no less useful for the prevention and treatment of many diseases:

• Currants are recommended to be consumed by residents in environmentally unfavorable areas - the organic acids and pectin they contain help remove toxins, waste, and heavy metal salts from the body;
• it is a recognized record holder for the share of microelements such as potassium and iron;
• the high content of vitamins B and P ensures strengthening of the immune system and improves metabolism at the cellular level;
• thanks to a large number Vitamin A in currants is recommended for use by people with visual impairments.

Cooks all over the world prepare such delicacies from white currants as jelly, jam and other desserts with and without sugar. The berries are used to make wine. Often other fruits and fruits of other fruit and berry crops are added to recipes - strawberries, watermelon, gooseberries.

Important. Recipes with white currants have a more sour taste. Therefore, jam from these berries is not advisable for those who suffer from diseases of the digestive system.

Classic currant jam

Preparing jam with sugar for the winter is an old idea. Slavic tradition. And the most popular way of preparing it are recipes using heat treatment of prepared raw materials.

For this you will need:

• sugar - 1.5 kg;
• white currants - 1 kg;
• water - 2 glasses.

The berries are washed, sorted, removed from the cuttings and left to dry on a towel. Transfer the currants into a wide bowl and cover with sugar in the proportions of 1 cup of berries to 1 cup of sugar. Leave in a cool room for 10-12 hours.

For preparations you can combine different currants

The remaining sugar is used to make syrup. Pour the currants while still hot and cook over low heat until they look transparent. Make sure that the mixture does not burn, and periodically stir the jam with a wooden spoon with a long handle. The resulting foam is removed. After this, the jam is put into jars and sealed with a tin lid.

When you don't need to cook

Preparing white currants with sugar for the winter can be done without heat treatment. This jam retains maximum useful qualities summer berries. Recipes for these preparations may also contain other berries, various fruits, and citrus fruits.

White currant jam

We suggest using the following ingredients:

• white currants - 1 kg;
• oranges - 2 pcs.;
• sugar - 1.8 kg.

The berries prepared in the described way are ground in a blender or in a meat grinder. Berry puree is combined with sugar. Stir until the preservative dissolves and add oranges crushed together with the peel. The resulting homogeneous mass is placed in sterilized jars.

Advice. Under nylon covers Add another spoonful of sugar to the jam to prevent mold from forming. Preservation with tin lids additional measure does not require any precautions.

Currant jelly

White currant jelly

To make jelly you will need:

• 1 liter of berry juice (mostly white currants and a handful of red ones);
• sugar - 1.7 kg;
• water - 1.5 cups.

To obtain juice, clean berries are placed in a saucepan and filled with water. Stirring, slowly heat on the stove until the skin cracks and the berries release juice. Then remove the pan from the heat and cool its contents as quickly as possible.

Stretch gauze over a wide bowl and place boiled currants on it. Carefully squeeze out the juice and return it to the heat, adding sugar. The future jelly continues to be cooked until the berry mass becomes a viscous, viscous consistency. When hot, the berry brew is placed in glass jars. They are left uncovered until cooled. After this, the jelly is covered with parchment paper and stored in the refrigerator for the winter.

Compotes from currants

Preparing berry compotes for the winter is an excellent natural vitamin alternative to other drinks. Their recipes are rich in ingredients and flavors. The combination of white currants and... has a pleasant aroma and rich taste. In winter, it is especially useful as a treatment and prevention of influenza and colds.

Compote with currants

To prepare this compote you will need:

• for syrup – 0.5 kg of sugar per 1 liter of water;
• 1 liter jar currants;
• a handful of rose hips.

The required amount of sugar syrup is boiled in water. While it cools, rose hips are placed in the bottom of the jars and currants are poured on top. The berries are poured with syrup at room temperature and pasteurized for about 20 minutes. The jars are rolled up with tin lids, turned upside down. When the preservation has cooled, you can put it in a closet and store it for the winter.