Get a natural currant juice is not an easy process, but you can cook a delicious jam in just a few hours. Let's find out how to do it with you.
The recipe for currant jam
Ingredients:
- black currant - 980 g;
- drinking water - 505 ml;
- sugar - 980 g.
Preparation
We sort out the berries from garbage, twigs, rinse several times under water and pour into a saucepan. Next, we send the dishes to the fire, pour in cold water and boil the currant until all the berries are broken. After we remove the pan from the plate, grind the contents, filter through a strainer and cook again for a few minutes. After boiling, we throw sugar, stir and finish the treat before thickening. We pour out jam from black currant without pits on clean jars, roll and store in any cool place throughout the winter.
White currant jam
Ingredients:
- white currant - 980 g;
- drinking water - 415 ml;
- sugar - 980 g.
Preparation
White currants are sorted, washed and dried, having laid out on a towel. From the water and sugar, cook the syrup, and then add the berries and boil on medium heat until they all break. Then we grind the contents, boil for a few minutes, and spread out the currant jam for the winter on sterile jars. Quickly roll up the lids and store in a cool place.
How to cook red currant jam?
Ingredients:
- currant red - 405 g;
- currant white - 405 g;
- sugar - 490 g;
- water 155 ml.
Preparation
Remove the currant from the twigs, add the berries in a colander and rinse thoroughly with water. When all the liquid drains, pour the berry into the bowl of the multivark and fill it with cold drinking water. Close the device, set the mode "Multiprofile", the time is 20 minutes and the temperature is 100 degrees. Now take a small sieve, install it on top of a deep bowl and pour hot jam. We grind the berry with a spoon in the mashed potatoes and throw away the remaining flesh with bones. In the berry juice with pulp we throw sugar, stir, spread it into the bowl and close the lid. Choose the program "Jam" and set the timer for 20 minutes. After the signal, hot jam is poured over sterile jars, tightly tightened with tin lids and turned upside down. We put the treat on a flat surface, cool it and send it to storage in a dark cool place.
Jam from currants and strawberries in a multivark
Ingredients:
- currant red - 405 g;
- Strawberry - 980 g;
- sugar - 990 g.
Preparation
We carefully sort the berries, put the strawberries in a saucepan, and twist the currant through a meat grinder and add it there. We fall asleep berries with sugar and we insist 16 hours. Next, we send the resulting mixture to the bowl of the multivark and boil in the "Jam" for 15 minutes. Now we take out the whole strawberries on a plate with a whisk, and prepare the remaining mixture until it thickens. After that, add the strawberries, boil the mass and cool. We spread the jam from the currant to the cans and store it in the refrigerator, closing it with lids.
Gem from raspberry and red currant
Ingredients:
- berries of raspberry - 985 g;
- currant - 980 g;
- sugar - 1340.
Preparation
Currants are processed from twigs, washed and dried. Then we rub the berries through a sieve, put them in a saucepan, throw sugar and stir. Bring the mixture to the boil, stirring constantly. Raspberry whisk blender, put it in hot currant and cook for 20 minutes. We lay out the ready jam in the jars sterilized in advance and additionally sterilize them for 15 minutes in boiling water. Now roll the jam, cool and store in a cool place. We serve currant jam to pancakes, pancakes or add to sweet pastries.