Red currant confiture - the best recipes for a delicious jelly delicacy. How to make thick redcurrant jam for the winter

18.10.2019

For lovers of homemade treats for tea, red currant jam will be a real find. There are different recipes for jam, with and without gelatin, in a slow cooker, without cooking at all, a traditional recipe. You can combine red currants with other berries and it turns out very tasty too.

In general, red currants, in addition to their special benefits, are distinguished by their good ability to gel, so it is very easy to make preparations for the winter, such as jelly, jam or jam. You can do without any thickeners at all; the pectins that make up the red berry will provide the necessary consistency to your treat.

Redcurrant jam has a pleasant sweetish taste, especially for those who don’t like too much sweets. Baked pies or large holiday pies for tea are very tasty with it.

To make jam, you don’t have to choose only ripe berries; you can also take slightly unripe ones; by the way, they contain the most pectin.

Before cooking, the berries must be cleared of debris and rinsed well. Unlike black currants, red currants are more tender, their skin is thinner, so in order not to crush them, they need to be washed more carefully. You cannot keep it in water or in a colander for a long time, otherwise the lower berries will begin to choke and juice will begin to flow out of them.

Stainless steel utensils are ideal for making jam; they do not burn as much as enameled ones and do not give a metallic taste like aluminum ones. Many people like to make jam without cooking, because it preserves all the vitamins. But for such preparation, you need to carefully observe sterility so that your jam does not spoil before the onset of winter.

To store the finished jam, it is better to take small jars. Half a liter or even 0.33 ml is absolutely enough for one baking. Of course, you can take liter ones, but no more. It is not necessary to roll up the lids; you can use screw-on ones.

Redcurrant jam recipes

Redcurrant jam, quick recipe

To prepare a quick recipe for currant jam, you will only need sugar and red currant berries in the following quantities:

Granulated sugar – 1 kg

Method for making jam:

This, quick recipe for those who do not like to tinker with workpieces for a long time. There is no water in this recipe. This means the evaporation time is reduced, and blanching is also not needed.

We wash the red currant berries well and pick off all the tails, then chop them with a blender and immediately rub them through a sieve to remove the skin and seeds. Transfer the resulting currant puree into a stainless container in which we will cook the jam. pour all the sugar into it at once, mix them thoroughly and put on low heat so as not to burn.

This is how we cook our jam with continuous stirring with a wooden spatula or spoon. Cook until it boils down to the desired state. You will see the jam begin to thicken. By the way, as it cools in the jars, it will thicken even more, take this into account. It should be packaged hot and cooled at room temperature.

Recipe for red currant jam for tea without cooking

For this recipe, special cleanliness must be observed; the berries must be thoroughly washed and dried. The presence of excess moisture must be avoided.

Ingredients:

Red currant berries – 1 kg
Granulated sugar – 2 kg

Method for making jam without cooking:

Already dried berries need to be ground in a blender into a puree mass. Then we do everything as in the first recipe, that is, we rub it (the mass) through a sieve. But we won’t cook it, but add sugar and mix everything until it completely dissolves. All that remains is to put it in sterile jars and close tightly. All!

We expect delicious, healthy red currants that will delight you in winter with their taste, and if you also brew a cup of good tea, the pleasure will be absolutely incomparable!

Traditional redcurrant jam recipe

Ingredients:

Red currants – 1 kg
Granulated sugar – 1.5 kg
Water – 300 ml

Cooking method:

Of course, clean and rinse the berries. We put water in a saucepan to boil, and put the berries in a colander and put them directly into boiling water for two minutes. We throw the currants into the bowl where we plan to make jam.

Crush the blanched berries with a wooden pestle, add water and add sugar, stir until all the sugar melts.

Now you can turn on low heat and start making jam. Cook it until it thickens, then simply transfer it into sterile jars and let it cool at room temperature.

Redcurrant jam in a slow cooker

You can cook jam not only in saucepans, standing at the stove. We present to your attention the fourth recipe for red currant jam, which is made in a slow cooker .

To make jam we need:

Red currant berries – 1 kg
Granulated sugar – 0.5 kg

How to make delicious redcurrant jam in a slow cooker:

Pour the washed berries with water and simmer for two minutes. Then knead with a wooden masher and place in the multicooker bowl. Add sugar, stir. Close the lid and set it to simmer for an hour. We pack the finished jam into jars. Simple and without standing at the stove!

Choose your favorite redcurrant jam recipe and prepare a tasty and healthy treat for the winter.

Jam from your favorite berries and fruits is healthy and tasty homemade treat for adults and children around the world. If you love redcurrant jam, we will tell you right now how to make this delicious preparation in several ways. A recipe for making tender seedless jam awaits you; we will also tell you how make classic jam without sterilization and teach you how to make healthy berry preparations in five minutes.

Harvesting red currants at home is a real pleasure. However, an even greater pleasure is eating the sweet fruits of your labor in the circle of family and friends for a long and long time. cold winter. To make the preparation successful, we suggest making currant jam from red currants for the winter: simple recipe according to the classic recipe will not take much of your time and effort. But the result will be amazing - your loved ones will certainly appreciate it.

For this yummy you will need one kilogram of berries, 100 milliliters of water and one and a half kilograms of sugar.

Pour water over the berries, put on fire and boil. The fire must be intense enough and The boiling process lasts about five minutes.
At the second stage, the berries must be crushed with a blender or crushed in a mortar.
When the berries acquire the consistency of puree, they need to be covered with sugar- in small portions.
Now all that remains is to boil the berries until they reach the consistency of jam: this will take you from 25 to 40 minutes.
To check the readiness of the jam, place a small amount of the product on a dry saucer. If the jam holds its shape, it means it's ready for canning.

Simple five-minute redcurrant jam

We already told you in five minutes. You can also prepare red currants using the same recipe. Or you can use the following method.

Take equal amount of berries and sugar for jam. Grind the washed and dried red currants in a blender, add sugar. Place the mixture of aromatic berries on the fire and cook for 5 minutes. Turn on the heat to medium, and stir the mixture constantly while cooking. If the jam is not thick enough, you can boil it for another 5 minutes.

How to make seedless redcurrant jam: photo recipe

This is a rather labor-intensive method of making jam, but the preparation turns out to be very tasty and tender in consistency.

To prepare it you will need: a kilogram of berries, a kilogram of sugar and one glass of water.

So, let's start preparing redcurrant jam for the winter: this recipe is used by housewives all over the world, it is quite popular, and perhaps you have already tried the delicious jam that is prepared using it. We invite you to repeat it yourself and enjoy the taste of real homemade jam in the coming winter.

Video: how to make delicious redcurrant jam for the winter

For the winter, recipes suggest making redcurrant jam in several ways. You can cook jam in a traditional saucepan or use a more advanced, convenient slow cooker. Or prepare a juicy vitamin-rich treat without cooking at all, simply grinding the berries with sugar. All options are good in their own way and do not require serious effort or a lot of free time from the hostess. The sweet preservation turns out to be very tasty and aromatic, is perfectly stored until winter in a cool room and pleasantly colors frosty days with shades of bright, warm summer.

Delicious redcurrant jam with gelatin - recipe with photos for the winter

Redcurrant jam prepared for the winter according to this recipe with photo turns out very sweet, rich and aromatic. The gelatin included in the composition gives the product a marmalade consistency and pleasant density. Thanks to these qualities, the dessert is suitable not only for consumption on its own with hot drinks, but also for use as a juicy fruit filling for a variety of dishes. homemade baked goods, for example, yeast pies, sponge rolls and shortbread cakes.

Necessary ingredients for the recipe for winter currant jam with the addition of gelatin

red currants – 1 kg
filtered water – ½ l
sugar – 1 kg
gelatin – 50 g
freshly squeezed lemon juice – 2 tbsp

Step-by-step instructions on how to make jam from red currants and edible gelatin for the winter

How to make redcurrant jam for the winter at home - step-by-step instructions and video

To avoid getting sick in the winter and maintain your immune system at the proper level, in the summer you need to make healthy berry jams, for example, juicy, sweet and sour red currant jam. On frosty days, it will saturate the body with essential vitamins and strengthen the health of adults and children. The recipe is not difficult and contains a step-by-step explanation of the process, a photo of the resulting dish and video instructions. Having such a valuable cheat sheet at hand, not only experienced housewife, but also a novice cook who is just trying her hand at making homemade preserves.

Necessary ingredients for homemade currant jam for the winter

red currants – 1.5 kg
sugar – 1.5 kg
water – 300 ml

Step-by-step instructions for a delicious redcurrant jam recipe

Remove the red currants from branches and petioles, sort them, wash them well and dry them on a paper towel.
Pour water into an enamel pan, place on the stove and bring to a boil over medium heat. When the liquid begins to bubble intensely, add the berries, reduce the heat by half and cook for 10-15 minutes. During this time, the fruits will crack and begin to release natural juice.
Remove the pan from the stove, cool slightly and rub the currants through a kitchen sieve so that the pulp remains separate.
Pour the resulting fruit puree into a bowl or pan, put on fire, add granulated sugar, mix very well and bring to a boil.
Boil for half an hour, regularly skimming off any foam that forms on the surface.
Pour the hot jam into sterile jars, roll up with metal lids, turn upside down, wrap in a warm bath towel and leave until completely cooled. Place it in a cellar or pantry for winter storage.

Thick redcurrant jam - recipe with photos and detailed instructions

In order for redcurrant jam to have a thick consistency, it must be made without water. The amount of sugar used in the recipe should be half the weight of the berries themselves. You will have to cook the dessert for almost an hour, over low heat and without leaving the stove for a minute. Only with this processing option maximum quantity the liquid will evaporate, and the berry mass will not burn and will thicken to the desired level.

Necessary ingredients for a thick red currant jam recipe

red currants – 1 kg
sugar – 1.5 kg

Step-by-step instructions on how to make thick redcurrant jam for the winter

Remove twigs and leaves from red currants, wash the berries well, dry and turn into a homogeneous puree using a blender.
Pour sugar into the berry mass, mix thoroughly and place on the stove. Bring to a boil, reduce heat to low and simmer until the sugar is completely dissolved in the fruit juice. This usually takes about 45 minutes.
Do not leave the pan and constantly stir the berry mass so that it does not stick to the bottom and does not burn.
When the volume of the product in the pan has reduced by about 1/3 and the jam has compacted well, spoon into sterilized jars, seal with lids, turn over and cool, covering with a blanket on top. Store in a dry, cool place out of direct sunlight.

Recipe with photos on how to make redcurrant jam without cooking

The beauty of red currant jam made without cooking is that the berries are not heat treated and retain the maximum amount of their nutrients and vitamins. Due to the large amount of sugar included in the recipe, the delicacy does not spoil, does not sour or ferment, surviving well until the winter season in a cool, dark place, and delights with a pleasant sweet taste, marmalade consistency and pronounced fresh aroma.

Necessary ingredients for making no-cook redcurrant jam

red currants – 1 kg
granulated sugar – 2 kg

Step-by-step instructions for the redcurrant jam recipe

Remove red currants from leaves and twigs, put spoiled fruits aside, and wash good berries thoroughly in running water and dry on a clean kitchen towel.
Grind the currants twice through a meat grinder, and then grind the resulting puree through a sieve until the mass becomes completely homogeneous.
Pour sugar into the berry puree in a thin stream and stir vigorously with a wooden spoon or spatula until the sugar granules are completely dissolved in the fruit juice.
When the jam acquires a thick, dense consistency, pack it in sterilized jars, seal with plastic lids and store in the refrigerator or cellar.

Redcurrant jam in a slow cooker - recipe with photos for the winter

Making redcurrant jam in a slow cooker for the winter is a very simple task and not at all labor-intensive. The housewife only needs to prepare the berries, grind them through a sieve until pureed, combine them with granulated sugar, place them in the bowl of the unit and activate the necessary programs. Everything else household appliances will do it herself. The main thing is just not to forget to stir the jam from time to time during the cooking process. Otherwise, it will burn and acquire an unpleasant specific taste.

Necessary ingredients for preparing currant jam for the winter in a slow cooker

red currants – 1 kg
sugar – 800 g

Step-by-step instructions for the recipe for redcurrant jam cooked in a slow cooker

Remove the red currants from leaves and twigs, sort through, removing spoiled berries, wash very thoroughly and drain in a colander to excess liquid glass as quickly as possible.
Rub the dry fruits through a kitchen sieve and place the resulting puree into a multicooker bowl.
Add granulated sugar, mix gently, cover tightly with a lid, set the “Baking” program in the control menu and bring the semi-finished product to a boil.
When the surface of the fruit-sugar mass begins to actively bubble, activate the “Stew” mode and cook for 45 minutes. Every 10-15 minutes, lift the lid and stir the jam so that it does not burn.
After the allotted time has passed, place the hot treat into dry sterilized jars, roll up with tin lids and cool to room temperature. Store in a cool, dark place, protected from direct sunlight.

The red currant bush always attracts attention. The bright contrast of green and red beckons you to try what it is. The berries themselves are very juicy, sweet, with a slight pleasant sourness and some special aroma. During the harvest season, all kinds of preparations begin. An excellent and tasty way to extend the life of berries is to make redcurrant jam for the winter.

Benefits of jam

Red currant has many beneficial properties, the main one of which is an excellent antipyretic. Picked berries tend to spoil quickly, so housewives prepare all kinds of preparations for the winter. Jam from these berries - best way eat this berry almost every day. It is used as a sauce for cottage cheese dishes, as a filling for a pie, for topping ice cream, and just as a snack with tea it will come in handy.

Jam is prepared in two ways: cold and hot. The less heat treatment the berry has undergone, the more beneficial properties it will retain.

Which berry to choose

Quite often you can hear that for many housewives the jam did not harden after cooking, but remained liquid. This is influenced by many factors: insufficient sugar, overripe berries, but most often it is the wrong variety of red currant. For a beginner, faced with a choice, it will be quite difficult to choose the “right” currant, but at the market, he will be assured that all currants are excellent for making thick jam.

Large-fruited varieties of red currants are suitable for making jam. Their taste is more intense, their size is slightly larger than that of ordinary berries, and it is they that give that very thick consistency.

It is also believed that it is better to use a slightly unripe berry; it contains the most pectin, a substance that serves as a thickener.

Preparing the berries

Harvested or purchased red currants need preliminary preparation, which consists of several stages:

To begin with, the berries are cleared of twigs and simultaneously removed from leaves and insects, if any.
The sorted berries are washed in a sieve or colander. It is better to use a low-pressure shower or a faucet with a diffuser so as not to crush the berries with the stream of water.
The washed red currants are laid out on a sheet for quick drying.

Dishes

It is believed that the best utensil for making hot jam is a wide metal basin. The larger the diameter, the faster the confiture cooks and hardens. Therefore, if you have dishes with a diameter of no more than 26 cm, it would be appropriate to cook no more than 2 kilograms of berries in it at a time.

To store the finished product, it is better to use glass, pre-sterilized containers. The lids used to seal the jars can be nylon or metal, and they must also be sterilized. They are usually boiled for several minutes.

Jam preparation methods and recipes

As mentioned above, the less the berries are cooked, the more nutrients they retain. There are several recipes for making redcurrant jam:

without cooking;
“five minutes”;
classic jam;
seedless;
using gelatin.

Each of these methods is good in its own way. Having prepared several options at once, you can use jam for different cases or choose your favorite one.

Redcurrant jam without cooking

Currants are very healthy; these small berries contain a huge amount of vitamins. Its use has a beneficial effect on blood vessels, intestines, and heart. It acts as a diaphoretic and anti-inflammatory agent. Therefore, it is so important to preserve all these vitamins in winter, especially if conditions and lack of space in the freezer do not allow this. No-cooking jam is a great way out of this situation.

There is both a simple and more complex recipe for cooking.

For fast way you will need:

2 kg currants;
2.2 kg sugar.

Prepared currants are twisted through a meat grinder or pureed using a blender.
Mix thoroughly with sugar.
The finished mixture is placed in sterile jars.

In the same way you can prepare a kind of assorted by mixing red currants with other berries. Black currants, raspberries, and gooseberries are suitable. Here's a simple recipe:

red and black currants – 0.5 kg each;
gooseberries – 0.5 kg;
sugar – 1.7 kg.

Twist all the berries, mix with sugar and place in clean jars. Screw on the lid or use parchment paper secured with an elastic band instead.

For more in a complicated way It will take a little more time and patience. Ingredients:

red currants - 500 gr;
white sugar – 500 gr.

The washed and dried berries are placed in a saucepan or basin and crushed using a masher.
Next, the finished mass is ground through a sieve.
The finished jelly must be mixed with sugar. This must be done until it dissolves, without changing direction. This way the jelly will quickly acquire the desired jelly consistency.
The finished jelly jam is poured into pasteurized jars.

Since the berries have not undergone heat treatment, they need to be stored in the refrigerator, on the balcony during the cold season, or in the cellar. Large quantity sugar will prevent the jelly from fermenting or spoiling, but it is still worth checking the jars from time to time for safety.

The finished product can be served with pancakes, pancakes, cheesecakes, spread on a sandwich or eaten just like that.

Five-minute redcurrant jam

This method of preparing red currants is called differently: “five-minute”, “minute”, “instant”. Of course, its preparation time is far from 5 minutes, but it is done quite quickly and simply. In general, even for the slowest housewife the process will not take more than an hour.

You will need:

currants – 2 kg;
sugar – 2 – 2.5 kg;
water – 2 glasses.

Preparation:

Mix sugar with water and put on fire.
Boil the syrup and dip the prepared berries into it.
Put the future jam on the fire and wait for it to boil.
After boiling, there are 2 options: to keep the berries intact, the jam must be gently shaken, but not stirred; To obtain a porridge-like consistency, mix it intensively with a wooden spoon.
The boiling and stirring procedure is repeated 2 more times.
The finished hot jam is poured into warm sterilized jars, sealed and turned over. Cool the sealed jam under a blanket and put it in a dark place.

This classic recipe can be modified to suit your tastes. Instead of regular sugar, use gelling sugar; it contains pectin, which slightly thickens the finished jam. You can also replace some of the sugar with artificial honey. This will give the jam a unique taste and aroma. A vanilla stick, a little cinnamon, and cardamom will add a touch of oriental flavor to the jam.

Classic redcurrant jam

Redcurrant jam prepared according to classic recipe– bright and delicious preparation, which does not require special storage conditions. This recipe was appreciated by most housewives. It is also prepared in two ways: with and without seeds. The advantages of the first option are less time spent and a minimum of waste, the second is a uniform, delicate consistency.

Redcurrant jam with seeds

The proportions for the future jam recipe must be selected individually. If the berry is sweet enough, you shouldn’t overwhelm its taste. a huge amount sugar, sometimes for 1 kg of berries, 250 g of granulated sugar is quite enough. But those who prefer it sweeter can increase the amount by 1.5 or 2 times.

Cooking method:

Pour the peeled and washed red currants into a basin or bowl and cover with sugar.
Leave the berries for a day or overnight so that they release enough juice.
Place the container with the future jam on low heat and, stirring constantly, skim off the foam.
After boiling, boil for 5-7 minutes.
Pour the jam into sterilized jars, roll up and put in a dark place.

If after the first boiling the jam turns out to be too liquid, you can repeat the procedure several times, only before each boiling you need to cool it completely.

You can add various fruits and even nuts to this jam, which not only will not spoil it, but will make the taste bright and unusual.

To prepare classic jam, especially in small quantities, you can use a multifunctional device such as a multicooker.

Seedless jam in a slow cooker

You will need:

red currants – 0.5 kg;
water – 100 ml;
sugar – 0.3 kg;
gelatin – 5 gr.

Cooking method:

Place the currants into the multicooker bowl and fill them with water.
Set the Cooking or Cereals program with a time of 10 minutes (during this time all the berries should burst).
Grind the finished mixture through a sieve. You don’t have to throw away the peels and seeds, but cook a compote from them, as they still contain enough flavor.
Place the ground berries back into the bowl and add the amount of sugar mixed with gelatin indicated in the recipe.
On the Stew program, cook the jam for no more than 25 minutes.
Pour the finished jam into a prepared container or cool and eat immediately.

Using gelatin in the recipe will help achieve the desired jelly consistency, especially if the berries do not have enough pectin.

You can store jam prepared in this way in any dark and warm place and not worry that it will ferment and swell.

The red currant is a 1.5 to 2 m tall shrub, laden with clusters of bright ruby berries in season. Due to its unpretentiousness and high frost resistance, currants are extremely popular in our latitudes. Except external beauty, these small berries with a characteristic “sourness” are a real storehouse of useful microelements and vitamins. The taste of red currants cannot be confused with anything - but this is ascorbic acid, which is necessary for the normal functioning of the body. In addition, the berries contain vitamin B, which is rightfully considered a “protection against stress.” Well, vitamins E and D help slow down skin aging and prevent the formation of wrinkles. Red currants for the winter can be prepared in any form - like traditional jam and without cooking, with the addition of sugar and without this sweet ingredient. So, these sour berries make excellent jams, jellies, sauces, compotes and other culinary masterpieces. Today we will look at not only time-tested, but also new recipes for preparations from this scarlet berry.

Redcurrant jelly for the winter - a simple recipe with step-by-step photos

Berry or fruit jelly is a truly universal product - it is added to cakes, cocktails, and ice cream. And as an “independent” dessert, this delicacy has long gained popularity among children and adults. After all, red currant jelly is not only healthy, but also low-calorie, which means it’s great for dieters. Prepare a few jars of this bright, beautiful delicacy for the winter and during the cold season you will be reliably provided with vitamins. Our step by step recipe with a photo will make the preparation process as clear and simple as possible. Try it and enjoy the taste!

Redcurrant jelly recipe ingredients:

red currants – 1 kg
sugar – 1 kg
water - a small cup

Step-by-step description for making red currant jelly:

The berries need to be sorted, cleared of debris and rinsed under running water. Measure out 200 ml of water and put it on the fire until it boils. Then place the currants in boiling water and cook over low heat for five minutes, remembering to stir constantly. As soon as the berries begin to burst and release juice, it’s time to remove.
We rub the cooked currants through a sieve, which we place over a bowl or other container. If there is a lot of cake left in the sieve, it can be used for cooking compote or making homemade wine.
Pour the squeezed juice into large saucepan, add sugar and place on medium heat. Bring to a boil and cook for 15 minutes, without closing the lid, so that the excess liquid evaporates (about 1/3 of the original volume). During cooking, the juice should not “boil” to avoid destruction of the gelling substances.
Pour the prepared hot jelly into pre-sterilized jars and roll up. Before the jars cool completely, turn them upside down and then take them to the pantry. As a result, currant jelly turns out to be thick, “festive” bright red in color. And what a aroma!

Redcurrant jam without cooking - a recipe for preparing it for the winter

Without cooking, currant jam completely retains its excellent taste and healing properties. In winter, it is enough to take a spoonful of this wonderful remedy every day and the body will receive an excellent vitamin “charge”. Toasts or pancakes with red currant jam will be an excellent breakfast that will not only fill you up, but also lift your spirits. Discover a piece of summer - use our recipe for making jam for the winter!

Necessary ingredients for making currant jam for the winter:

red currant berries – 1 kg
granulated sugar – 2 kg

Step-by-step instructions for the redcurrant jam recipe:

Wash the currants thoroughly and dry them.
Prepare berry puree using a meat grinder or blender.
To obtain a more uniform consistency, the mass must be rubbed through a sieve.
Add sugar to the resulting mixture and stir until it is completely dissolved.
Place the currant jam into sterilized jars and close with nylon lids. This preparation is stored until winter only in the refrigerator. Fast, tasty and healthy!

A simple recipe for red currants for the winter without sugar

Among the many seasonal preparations for the winter, frozen berries are very popular. Red currants placed in the freezer will definitely come in handy in winter for making pies, pastries, and making compote from fresh berries. If you have blueberries, then an ideal option would be frozen, sugar-free assorted berries. Treat yourself to “live” vitamins – our recipe is extremely simple and quick!

Ingredients for preparing for the winter without sugar:

red currants - as much as you can eat

Step-by-step description of the recipe for red currants without sugar for the winter:

We clean the berries from twigs and leaves. Rinse under running water and leave to dry.
Plastic bowls, containers and other containers are ideal as storage containers. Even simple plastic bags are used for this purpose. Place the dried berries in clean containers and place the supplies in the freezer.

Now in winter you will always have healthy fresh berries at hand, which you just have to defrost and put into action. And thanks to drying, the berries will turn out whole and will be easily separated from each other.

Red currants for the winter with sugar - a recipe for jam in a slow cooker

Making redcurrant jam in a slow cooker will only take a few minutes, and the result will surprise and delight even the most demanding gourmets. In addition, due to short heat treatment, the berries retain a significant part of the nutrients. Berry jam with added sugar for the winter is prepared according to simple recipe– it is only important to study the operating modes of the multicooker.

List of ingredients for a recipe for currant jam in a slow cooker:

red currant – 0.5 kg
sugar – 1 glass

Step-by-step guide to making redcurrant jam for the winter:

We clean freshly picked berries from the branches, wash and dry.
Using a juicer, squeeze the juice from the currants.
Then measure the amount of juice with a regular glass and add sugar - the proportions are equal.
Place the bowl with juice and sugar in the slow cooker. To get jam, set the “Soup” or “Stew” mode - the choice of the appropriate function is carried out depending on the model of the kitchen appliance.
After 30 minutes, pour the finished jam into jars, which need to be rolled up and left to cool. Store in a cool place.

Preparing red currants for the winter - video recipe

Making delicious redcurrant jelly is not at all difficult - the video shows the whole process in detail.

Red currants for the winter will perfectly fill the seasonal deficiency of vitamins and microelements. There are many recipes for making red currants - traditional jam with and without sugar, jams, jellies, frozen berries without cooking. An amazingly tasty and healthy treat!