The hostess and her family members are always very pleased with the presence of jars with home preservation. If you are looking for berry jam recipes for the winter, then try making red currant jam (confiture). This is a wonderful dessert that can be used as a stand-alone dish or as a filling for baked goods. There are tons of recipes for making this delicious jam. Check out the best ones.

How to make red currant jam

The berry is rich in pectin, so it is easy to make confiture from it, even without using thickeners. Before use, the currants are sorted out, washed. Then it is grinded, placed in a stainless bowl, other ingredients are added and boiled for some time. There are recipes for jam without heat treatment. The finished product is poured into sterilized jars and closed.

Red currant jam recipes

There are a lot of methods for making jam from this berry variety. In addition to currants, jam may contain other fruits: gooseberries, oranges, cherries, watermelon. There are recipes for jam with and without boiling. Using any of the instructions below, you will get a home product that is great in taste and quality and looks amazing in the photo.

The classic red currant jam recipe

• Cooking time: 4 hours.
• Servings Per Container: 8 Persons.
• Calorie content of the dish: 289 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.

The following recipe is time-tested and for many years millions of housewives have been making currant jam using it. Jam closed in this way will delight you all winter. Natural jam is suitable both for independent use and for adding to various desserts. The recipe is very simple, you will not need anything other than fresh red currants, granulated sugar and water.

Ingredients:

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

Cooking method:

1. Rinse well, dry the berries, remove the twigs.
2. Boil water. Dip the berries in it for a couple of minutes. Remove, mashed using a mortar.
3. Put the grated berries in a saucepan, put on a low heat. Gradually add water in small portions, add sugar.
4. When the content of the pot is halved, remove it from the stove. Pour the liquid into half liter jars. Cover with sterile lids.
5. Sterilize for 10 minutes, roll up.

In a multicooker

• Cooking time: 1.5 hours.
• Servings Per Container: 12 Persons.
• Calorie content: 275 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.

A small amount of jam can be cooked in a multicooker if you have this kitchen appliance. The cooking process is very simple and does not take much time, it will take only an hour and a half. You will not need to monitor whether the heat is too strong on the stove, whether the jam is burning. Learn how to make currant jam in a slow cooker correctly.

Ingredients:

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

Cooking method:

1. Sort the berries, wash. Put in a multicooker container, pour water.
2. Cook on the "Simmer" mode until boiling.
3. Pour the resulting mass through a sieve into a large bowl, wipe the berries.
4. Pour the pure juice back into the multicooker. Add sugar. Simmer the jam on "Stew" for half an hour from the moment of boiling, without closing the lid. Stir occasionally, skim.
5. Pour hot syrup into sterilized, clean jars, seal tightly.

In a cold way

• Cooking time: 1 hour.
• Servings Per Container: 12 Persons.
• Calorie content: 305 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: low.

Most recipes involve boiling currant jam. However, there is one harvesting method in which the berries do not lend themselves to heat treatment. Firstly, it is much faster to cook this way, and secondly, red currants retain the maximum amount of nutrients and vitamins without being exposed to high temperatures. Learn how to make cold jam.

Ingredients:

• red currant - 2 kg;
• sugar - 4 kg.

Cooking method:

1. Rinse thoroughly, sort out the berries, dry.
2. Twist them through a meat grinder, puree with a blender or rub through a fine sieve.
3. Add 4 kilograms of sugar to the resulting mass. Stir until all the grains are dissolved.
4. Spread hot jam over sterilized jars, cover with plastic lids. After cooling completely, store in a cold place.

Red currant jam with gelatin

• Cooking time: 1 hour.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 318 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

Red currant jam with gelatin turns out thick, rich and viscous. The jam has a jelly homogeneous consistency, bright aroma, rich sweet taste. Due to its density, the jam can be eaten not only as an independent dish, but also used as a filling for homemade baked goods. The jam goes especially well in yeast pies, shortbread cakes, rolls, pastries.

Ingredients:

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

Cooking method:

1. Dissolve the gelatin in a little warm water. Leave for 20-25 minutes to swell.
2. Go through, wash, dry the berries.
3. Grind the currants through a sieve. Place in an enamel pot, cover with water. Bring to a boil.
4. Reduce heat. Boil berry juice, without stopping stirring, for 10 minutes.
5. Strain the mixture through folded cheesecloth.
6. Pour in sugar, pour in lemon juice, stir.
7. Place on the stove. Bring to a boil, remove the foam, add gelatin.
8. Cook, stirring occasionally. When the gelatin is completely dissolved, pour the currant syrup into sterilized jars. Roll up the lids. When the jelly has cooled completely, put it in a cool place.

With orange

• Cooking time: 75 min.
• Servings Per Container: 12 Persons.
• Calorie content of the dish: 218 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: above average.

Jam with oranges and deep red currants turns out to be very original in taste, with a slight sourness. Berries and citrus combine surprisingly well. If in doubt, just try to make jam one day using the following recipe. You will get an amazing dessert that can be used for any baked goods.

Ingredients:

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

Cooking method:

1. Go over, wash the currants.
2. Peel the oranges. Remove all veins, membranes. Chop the pulp.
3. Place the berries in an enamel saucepan. Add gelatin, 4 tablespoons of sugar, citric acid.
4. Bring to a boil, grind the currant mass through a sieve.
5. Pour the thick juice into a saucepan, add the rest of the sugar. Boil for three minutes.
6. Add oranges. Stir well. Remove the pot from the stove.
7. Pour the jam into sterilized jars, roll up.

With watermelon

• Cooking time: half an hour.
• Servings Per Container: 6 Persons.
• Calorie content: 216 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: low.

Jam with watermelon pulp and ripe red currants is very tasty and even a photo with its image awakens an appetite in any person. Making such a jam is very simple and you can eat it almost immediately. Having tasted the jam for the first time, you are guaranteed to want to roll up more jars for the winter to enjoy its amazing taste and aroma all year round.

Ingredients:

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

Cooking method:

1. Go through ripe berries, wash. Grind.
2. Pour the currant juice without cake into a saucepan and cover with sugar. Place on the stove.
3. Peel and seed the watermelon. Grind with a blender.
4. After the sugar is completely dissolved, pour the watermelon puree into the pan. Cook for 5 minutes.
5. Dissolve the starch in cold water. Introduce a thin stream into the boiling jam.
6. Pour the jam into sterilized jars and close hermetically. Cool at room temperature, and then put in the cold.

With cherry

• Cooking time: 55 min.
• Servings Per Container: 15 Persons.
• Calorie content: 316 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

Red currants and cherries go well with each other, and you can see for yourself if you prepare a fragrant confiture from these berries. It is perfect for sandwiches, biscuits. The jam turns out to be very beautiful in color, ruby, which is clearly visible even in the photo. Learn how to make cherry and red currant jam.

Ingredients:

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

Cooking method:

1. Go through and wash all the berries. Remove the pits from the cherries.
2. Pour the currants into a saucepan. Add cherries. Puree the berries with a blender at maximum speed.
3. Add sugar. Stir and place on the stove.
4. Bring the currant puree to a boil. Simmer for half an hour over moderate heat.
5. Pour the jam into sterilized jars and roll up.

With ginger

• Cooking time: 45 min.
• Servings Per Container: 12 Persons.
• Calorie content: 295 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: medium.

If you put ginger in currant jam, you will be surprised at how much the taste will change, it will become several times more interesting and piquant. Ground cinnamon is also added to this jam. The dessert has a delicious aroma. The consistency of the jam is jelly, viscous. Toast with it will be a wonderful breakfast for you or your kids.

Ingredients:

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

Cooking method:

1. Rub the sorted and washed currants through a sieve.
2. Pour the puree into a saucepan and cover with sugar. Put on low heat.
3. Cook for 10 minutes from the moment it boils.
4. Add grated ginger, vanilla. Stir.
5. Cook the jam for another 10 minutes, then remove from heat and pour into jars.

With gooseberry

• Cooking time: 45 min.
• Servings Per Container: 10 Persons.
• Calorie content: 253 kcal per 100 g.
• Purpose: dessert.
• Cuisine: European.
• Complexity of preparation: low.

Gooseberry is a very tasty and healthy berry that goes well with red, ripe currants and is suitable for making jam. The jam turns out to be moderately sweet, has a pleasant slight sourness. Gooseberry and red currant jam will please both adults and children. It is easy to prepare it and you are sure to cope with the process.

Ingredients:

• ripe red currants - 1 kg;
• sugar - 2 kg;
• gooseberries - 3 kg.

Cooking method:

1. Wash and dry the berries. Remove ovary and cuttings.
2. In a separate container, crush the gooseberries.
3. Wipe the currants through a sieve. Stir in sugar.
4. Place on medium heat. Bring to a boil while stirring the jam.
5. Add gooseberries.
6. Constantly stirring the jam, cook for 20 minutes over low heat. Skim the foam periodically.
7. Remove the pan from the heat. Pour into sterilized jars, roll up.

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