For lovers of berries, preparations from them and sweet home-baked pastries, red currant confiture will be a real find.
The recipes for such a treat are quite simple, for the preparation of confiture you can also combine currants with other berries or fruits.
Red currant is very tasty and healthy, but its distinguishing feature is its good gelling ability, which makes excellent jellies, marmalades and jams even without using all kinds of thickeners. The necessary consistency of the dessert will provide the pectins that are part of.
Redcurrant confiture has a slightly sweet pleasant taste, bright aroma and color. It is tasty as a dessert for tea, and as a filling for pies, pies, tarts.
Redcurrant jam - general principles of preparation
To make confiture it is not necessary to use only ripe berries, you can also take a little immature, in which the pectin content is even higher.
Before cooking, red currants should be cleaned of twigs, leaves and other debris, and washed. Unlike black currants, red peels are thinner, berries are softer, so you should work with it carefully so as not to mash. Currants should not be collected in bulk buckets and washed with large quantities, the berries will be crushed, the juice will flow out.
Use stainless steel containers for cooking; confiture does not burn in them, as in enameled containers, and does not acquire a taste of metal, as is the case when cooked in aluminum pans. Also, confiture can be prepared without cooking, so the berry will retain more useful substances in the treat.
It is necessary to roll the confiture into sterilized jars; all the equipment required for cooking should be just as clean and sterile.
1. Confiture of red currant
If you do not like to mess around with preparations for a long time, then this express recipe is for you. Here you do not need to evaporate water, pre-blanch berries, just peel the currants and boil it with sugar.
Ingredients:
• kilogram of red currant;
• 700-800 grams of granulated sugar.
Cooking method:
1. Remove the currant from the twigs, rinse, trim the tails.
2. Put the currants into the blender bowl, chop.
3. Rub the resulting mass through a fine sieve so that seeds and peel do not get into the confiture.
4. Transfer the currant puree into a large stainless steel pan.
5. Pour the berries with sugar, mix.
6. Simmer over low heat, stirring continuously, until thickened. Consider, choosing the right consistency, that when cooling, the currant will become even thicker.
7. Pour hot confiture, roll up. Cool at room temperature.
2. Confiture with red currants and cherries
Ingredients:
• 1.5 kg of red currant;
• 500 grams of sweet cherries;
• kilogram of sugar.
Cooking method:
1. Put the peeled and washed currant berries in a large bowl.
2. Pour boiling water over the currant for two to three minutes, then immediately drop it onto a sieve and grind.
3. Rinse the cherry as well, remove the seeds. Without blanching, grind the cherries in a blender, but not to a puree state, pieces should remain, which will give the confiture a special taste.
4. Pour granulated sugar into the currant puree, mix.
5. Put the currant mass on low heat, cook, stirring, until thickened.
6. As soon as the confiture reaches the desired consistency, put the prepared sweet cherry, cook for another 5-7 minutes.
7. Thoroughly mix the finished treat, place in sterilized jars and roll up.
3. Confiture of red currant and raspberry
Ingredients:
• kilogram of currant;
• kilogram of raspberries;
• one and a half kilograms of sugar.
Cooking method:
1. Separate the berries of red currant from the branches, wash and dry slightly.
2. Grind the berries through a sieve, put the resulting mashed potatoes in a large enameled pan.
3. Put granulated sugar to the currant, bring the mass to a boil, not forgetting to stir constantly.
4. Sort raspberries and divide into two parts, grind one through a sieve, do not touch the other yet.
5. As soon as the currant boils, add the currant puree to the pan.
6. After boiling again and for three minutes of slow languishing, put whole raspberries in the prepared confiture.
7. Stew again, continuously stirring the mass, about 5 minutes, then remove the saucepan from the heat.
8. Put the red currant confiture into sterilized jars, roll it up.
9. After the dessert has cooled, put it in storage.
4. Confiture of red currant with strawberries
Ingredients:
• one kg of red currant;
• 700 g of strawberries;
• 300 ml of water;
• 1.2 sugar.
Cooking method:
1. Peel red currants from twigs, leaves. Rinse under running water, put in a bowl.
2. Mash the currants with a potato pusher or a hand blender.
3. Rinse the strawberries, peel the stalks and mash to a puree condition.
4. Mix strawberry puree with currant mass, pour sugar. Shuffle.
5. Leave the mass for 2.5-3 hours to completely dissolve the sugar.
6. Pour boiled water into the mass, stirring, cook over low heat until thickened.
7. Place the hot jam in sterilized jars, roll up. Once the treat has cooled, remove the jars with the workpiece for storage.
5. Confiture of red currant and watermelon
Ingredients:
• kilogram of watermelon pulp;
• kilogram of currant;
• kilogram of sugar.
Cooking method:
1. Rinse the currants, put it in a saucepan, sprinkle with granulated sugar.
2. Add the pulp of watermelon to the berries, grind the whole mass to the consistency of a thick paste. This can be done with a wooden spatula.
3. Bring the resulting aromatic berry mixture to a boil, reduce heat to a minimum.
4. Cook the jam, stirring occasionally, for 20 minutes.
5. Next, remove the pan from the heat, cool.
6. Grind the cooled mass through a sieve.
7. Bring the berry puree to a boil, immediately place in sterilized jars.
8. Roll up banks, turn upside down. Once the jam has cooled, you can remove the workpiece for further storage in any cool place.
6. Confiture of red currant with oranges without cooking
Ingredients:
• two oranges;
• 1 kg of currant;
• 1.2 kg of sugar.
Cooking method:
1. Rinse well-scrubbed and peeled currants by putting them in a colander. Fold on a large kitchen towel, let the berries dry.
2. Rinse the oranges thoroughly, cut into large pieces without peeling. Carefully remove the seeds, being careful not to squeeze the juice.
3. Twist both oranges and currants in a meat grinder through a fine wire rack.
4. Mix the berry and fruit mass with sugar. Stir, wait a few hours for the sugar to completely dissolve.
5. Thoroughly mix the raw confiture again, place it in clean, sterilized, cooled jars.
6. Cover the jars with lids, put the dessert in storage in the refrigerator.
7. Confiture of red currant with tangerines
Ingredients:
• 0.5 kg of currant;
• 0.5 kg of peeled tangerines;
• bag zhelefiksa;
• kilogram of sugar;
• 5 grams of citric acid.
Cooking method:
1. Rinse washed and peeled red currants in cold water.
2. Peel the tangerines, remove the white membranes, cut the flesh into small cubes.
3. Put the prepared currants in a small saucepan, add two tablespoons of sugar, citric acid and zhelefiks. Stir, bring to a boil.
4. When the currant mass has cooled, grind it through a sieve.
5. Transfer the berry puree back to the pan, add sugar, boil for about three minutes.
6. Add the pulp of tangerines, mix well, remove the pan from the heat.
7. Place the confiture in the prepared container, close the lids. After cooling, refrigerate.
8. Confiture of red currant with ginger and cinnamon
Ingredients:
• kilogram of sugar;
• kilogram of currant;
• a teaspoon of ground cinnamon;
• 25 grams of grated ginger.
Cooking method:
1. Pound the prepared currant berries in any convenient way to a pulp consistency.
2. Put this mass on a plate, add sugar, simmer over low heat, stirring, until the sand dissolves.
3. After the sugar is completely mixed with currants, slightly increase the power of the fire, simmer for 5-7 minutes.
4. Add cinnamon and ginger, mix.
5. Boil everything together for another 10 minutes, pour hot into sterilized jars.
Redcurrant confiture - useful tips
• To prevent the jam process from being delayed, do not put granulated sugar in a bowl with whole berries. It is better to first pass the currants through a meat grinder or chop with a blender.
• When pouring hot marmalade into jars, there is a chance to get burned and stain everything around. Therefore, it is recommended to put the jar on a large flat plate.
• If you stained the neck at the time of filling the jar, wipe off the drops with a dry cloth, otherwise the lid will not close smoothly and tightly. And this can lead to air ingress, which will cause damage to the product.
• Roll the jars while the confiture is still hot. Keep the necessary equipment on hand.
• It is best to cool the workpiece upside down.
• Serve redcurrant jam with fresh buns, toast with butter, pancakes, pancakes. Add the blank to the pies, eat just like that with hot and aromatic tea. Confiture is stored throughout the year, so you can enjoy the delicacy both on sunny summer days and on cold winter evenings.
