Redcurrant with sugar recipe. "Cold jam" for a long winter: pureed currants with sugar

This recipe for cold jam from red currant grated with sugar was sent to us by Anastasia Dvornikova, we already have one from her delicious recipe cherry pie from shortcrust pastry. then her word.

For as long as I can remember, our family has been growing all three types of currants in their backyard - white, red and black. We eat a lot of berries "live" from the bush, the rest goes into preparations for the winter. I process each type of currant in my own way: I only freeze the white one, boil it for five minutes from the black one and make the berries in jelly, and the red one goes for jelly (as in this recipe for gooseberry jelly), compotes and simply rubbed with sugar.

The most useful preparation seems to me to be mashed red currant with sugar, it is also called “Cold Jam”, during cooking, the berries are not subjected to any heat treatment, and, therefore, all beneficial features do not lose.

Pureed currants really have a lot of “pluses”, jars with it are stored for a long time just in a cool place, in winter you can instantly make a delicious fruit drink from such a blank, add it to compote, make a filling for open pie or just dip pancakes or pancakes into the most delicate jam.

Ingredients for cold crushed redcurrant jam with sugar

On average, to cook pureed currants, I spend no more than an hour, plus two hours it takes for the sugar to dissolve. I cook "cold jam" only directly from berries and granulated sugar.

The proportions are as follows: grated berries, and 20% more sugar.

Recipe for cold redcurrant jam for the winter, step by step photos

If I picked the currants on my own from the upper branches of the bush, then I allow myself not to wash the berries, but in this case the currants were collected from the lower branches after the rain, so I needed washing.

I put the berries in a colander and washed them well under running water, excess water is not needed at all in the jam, so the berries need to be dried. She laid out the berries on an old towel, on which it is not a pity to leave stains, and for about 20 minutes they dried up.

I don’t really like picking berries, it’s a rather long and tedious procedure, but, no doubt, necessary. I removed the currants from the stalks, removed excess debris from them and threw away the bad berries.

And although the cake will come in handy later, for example, for making compote, I want to use the berries to the maximum.

Assessing the resulting volume, I chose a cup in which I would rub the berries and weighed it. I do this in order to then weigh a cup of pureed berries and find out the exact weight of the berry puree. With the help of a sieve and a wooden pusher, I rubbed the resulting mass.

She weighed the bowl of puree. Sugar for harvesting needs 20% more than the puree turned out, measured the required amount of sugar.

Pour sugar into puree, mix thoroughly. Now you need to wait until all the sugar has dissolved, it takes about two hours. Periodically I come up and stir the mass.

While the sugar “disperses”, I prepare jars. I washed them with dish detergent, put them in a cold oven, after the temperature in the oven has warmed up to 180 degrees, I wait another 10-15 minutes, turn off the oven. Banks are ready.

When it becomes clear that all the sugar has dissolved, I carefully remove the foam remaining on the surface of the cold jam. Pureed red currant with sugar is ready!

I lay out the mass of the banks. After I filled the jar, I pour 1-2 teaspoons of sugar on top, it is believed that this will increase the shelf life. I roll up banks.

In jars, the jam will gel a little and you will get the most delicate transparent berry puree of bright red color.

Of course, such a cold jam takes longer to prepare than, for example, five minutes, but the taste, benefits and pleasure brought to loved ones are undoubtedly worth it.

Redcurrant, which is ground with sugar for the winter, is not only an unusually delicious dessert. She helps strengthen immunity, improves well-being and makes a person cheerful for the whole day. Any housewife can cook such sweetness, but to make it tasty, you have to make some efforts. It is best to cook seedless jam from currants for the winter. To this end, the berry should be rubbed through gauze or a sieve to obtain the desired consistency.

Healthy pureed redcurrant recipes

Traditional jam does not contain many useful substances which disappear during cooking. This can be avoided by grinding this berry with sugar. In addition, jam is able to “candied”, that is, sugar settles to the bottom of the jar, and the jam acquires a different taste. If this happens, then the berries are either ground or digested, but this takes a lot of time. But the currant, mashed with sugar, does not change its appearance even after a few months.

Redcurrant mashed with sugar: recipe

The collected berries are thoroughly washed under running water and dried for 20 minutes, as excess moisture can spoil the taste. Currants are carefully sorted out, leaves, stalks, excess debris, and rotten berries are removed, otherwise the taste may turn out completely different.

For this recipe you will need:

5 glasses of berries;
6 glasses of sugar.

The berries are ground, and to make them tastier, they should be chop with a blender, not with a foot. It is desirable to pass the resulting mass through a sieve, which will allow you to remove all the seeds and achieve a homogeneous structure as a result.

For great accuracy during the preparation of such a recipe, you will need kitchen scales. The container is carefully placed in a bag and weighed. After that, all the components are mixed and wait until the sugar is completely dissolved. This happens within two hours and during this time the currants need to be stirred occasionally.

Begin to prepare the container. Some housewives for these purposes use plastic glasses or special containers for storing currants for the winter. However, they are not suitable for long-term harvesting. Therefore, pureed red currants are best stored in banks. The berries are laid out in this container and rolled up. To increase the shelf life, add one tablespoon of sugar. It is necessary to store red currants prepared according to this recipe in the cellar or refrigerator for no more than 6 months.

red currant jelly recipe

To increase the shelf life of the treat, and there is no place in the refrigerator for such a preparation, this recipe can be slightly changed: the selected berries are not ground immediately, but first boiled their. This recipe includes the following ingredients:

1 kg of red currant;
1 kg of sugar;
0.5 cups of water.

The berries are put on a slow fire and steamed for 10 minutes. Then they are kneaded and thoroughly rubbed through a sieve. Unlike the previous recipe, in this case a little less sugar is required, in a 1: 1 ratio. After that, the berries are boiled like ordinary jam, first using a strong fire, and after the formation of a film and removing it, slowly, until the liquid is reduced by half. The jelly obtained according to this recipe is stored for about a year.

Pureed Red Currant Marinade Recipe

A berry mashed with sugar for the winter can serve as the basis for a marinade. For this purpose, good and large berries are selected and filled with a jar, which is filled with water. For one liter of water add:

800 g of sugar;
20 g spices;
200 g vinegar (9%).

This mixture is boiled, vinegar is added, the jars are closed with lids and pasteurized for 5 minutes.

Currant recipe for diabetics

Many diabetics cannot afford to taste red currants, which are ground with sugar for the winter. For this, there is a special recipe for this fragrant treat. How to cook berries so that they can be consumed by people who are contraindicated in sugar? In this case, use sweeteners such as fructose. It is much sweeter than ordinary sugar, so the proportion per liter of water is 1:0.65.

The berries are sorted and washed. Then they start cooking syrup. To do this, mix water and fructose, put on fire and wait until the granules are completely dissolved. Then they grind the berries, put them in syrup and simmer for seven minutes, and then put them in jars.

Thus, red currant grated with sugar for the winter is a wonderful delicacy. During the preparation of such a recipe, all the beneficial substances found in the berries will be preserved. In addition, there is a recipe for diabetics when fructose is used instead of sugar.

Red currant contains many vitamins and antioxidants necessary for health. Berries prepared without heat treatment are able to retain all useful properties for a long time and be an indispensable source of vitamins in winter. Due to the content of a gelling agent, currant jam has a dense, uniform texture.

From fresh berries red currants can be easily made jam by preparing it without cooking. It is enough to mix (grind) sugar with berries.

The ingredients for cold jam are:

1. Fresh dry berries - 1 kg
2. Granulated sugar - 2 kg (for storage in a dark cool room) or from 1 to 1.5 kg (for storage in the refrigerator)

The preparation process includes the following operations:

1. Dry clean currant berries from twigs, stems and leaves. At the same time, it is necessary to carefully separate the berry from the twig, since if it is not properly cleaned, the integrity can be broken and the juice can leak out. The berry must not be allowed to crush.
2. Peeled berries are washed cold water. the best way to clean the tender berries of red currant is to place them in a pot of water. After foreign contaminants rise to the surface, it is necessary to drain the water and discard the berries in a colander. All water must drain.
3. It is advisable to dry the berries by laying them out on a cotton towel.
4. Grind the berries by grinding through a sieve (meat grinder or blender).
5. Transfer the resulting berry puree to a deep bowl or pan. It is worth considering that after adding sugar, the volume will double!
6. Connect granulated sugar and chopped currants. Add sugar in portions, mixing thoroughly. Leave the mass covered with a towel. After half an hour or an hour, mix the jam again. The sugar grains should dissolve.
7. Transfer the jam to prepared sterilized jars, leaving 1 cm from the edge of the jar.

Note: when preparing jam in a ratio of 1: 1, the mixture should be heated to a boil, boiled, stirring constantly for several minutes, and pour hot into jars, pack hermetically.

You can store ready-made jam in any cool place: on a glazed balcony, loggia, in a cool place in the corridor or cellar. Jam in proportions of 1: 1 is best stored in the refrigerator on the upper shelves.

Pureed redcurrant jam is used both raw and in baking pies and preparing vitamin fruit drinks.

The benefits of this "raw" jam are much greater than the typical boiled one, but those who have a tendency to diabetes should not abuse it due to its high sugar content.

Cooking features

In order for the red currant, mashed with sugar, not to spoil all winter, certain rules must be observed when preparing it.

Currants first of all need to be sorted out well. This stage of work is considered the most laborious. After all, it is necessary not only to throw away all the spoiled, unripe berries that have fallen into the container for collecting currant leaves and twigs, but you also need to remove the stalk from each berry. It is impossible not to do this, because otherwise the “cold jam” will turn sour very quickly, even if the rules for its storage are observed.
Some do not wash red currants before cooking, but it is advisable to do this, even if you picked the berry in your backyard and are sure that it is clean. In those cases when blanks are made from a purchased berry, the process of washing it is mandatory, and currants must be washed very well, in running water.
After washing, red currants must be dried. To do this, it can be laid out on a kitchen towel, which will absorb excess moisture.
For mashed red currants with sugar, small jars with a capacity of half a liter or even less are suitable. Before use, they need to be washed with soda and sterilized in any way: someone is used to steam sterilizing, someone prefers to use the oven for this. The lids with which you plan to close the jars of "cold jam" also need to be sterilized. Usually they are boiled for 5 minutes in clean water for this.

These rules are the same no matter which recipe is chosen. The recipes themselves differ, first of all, in the ratio of berries and sugar: the higher the temperature at which you are going to store currants mashed with sugar, the sweeter it should be made.

Classic recipe for red currants mashed with sugar

red currant - 1 kg;
granulated sugar - 1.2 kg.

Cooking method:

Prepare the currant by sorting it out, washing and drying.
Pour the berry in portions into the blender bowl, grind it gradually all. If you want to get a more delicate texture, wipe the currant puree through a sieve. It is best to use plastic, as the metal oxidizes. It is best to grind the berry with a wooden spatula or “crusher”.
Mix currant puree with sugar, leave for 2-3 hours until the sugar is completely dissolved. At this time, the container in which the berry mass is located should be covered with a cloth or gauze. This is done in order to negate the risk of insects getting into the harvest, which are also not averse to eating something sweet. Periodically lift the cloth and stir the berry with a wooden spatula.
After the indicated time, remove the fabric from the container. If foam forms on top of the berry mass, remove it.
Arrange the "jam" in the jars prepared in advance, close them tightly with lids. If you plan to store redcurrants mashed with sugar in the refrigerator, then you can use plastic lids, otherwise you need to use metal ones.

In winter, currants prepared according to this recipe can be kept not only in the refrigerator, but also in any cool room, the temperature in which never rises above 18 degrees. If you plan to store the "jam" at a higher temperature, then it is better to use a different recipe.

Redcurrant mashed with sugar - a sweet recipe

red currant - 1 kg;
granulated sugar - 1.8 kg.

Cooking method:

Rinse the berry, sort it out, dry it, let it dry, pouring it out on a towel.
Put the prepared berry in a clean, dry bowl, enameled or ceramic. Pour in 0.75 kg of sugar and crush the berry with a wooden pestle. Thoroughly grind the currants with sugar to get a homogeneous mass.
Add another 0.75 kg of sugar to the berry and once again grind it with it properly.
Leave for half an hour, covering the bowl with gauze.
Stir the sweet preparation and arrange in sterilized small jars. Do not fill the jars to the end - you need to leave a distance of about 2 cm to the neck.
Sprinkle the remaining sugar over the jars - later it forms the so-called "sugar plug", which will prevent the "cold jam" from souring.
Hermetically close the jars of red currants, mashed with sugar, and put them in the pantry for the winter.

The advantage of this recipe is that the "cold jam" prepared according to it can be safely stored at room temperature.

Bright and juicy berries of red currant are to the taste of many. Someone likes to eat it in fresh, someone prefers berries in the form of jam or jam, and someone simply cannot imagine their life without currant juice.

In a word, red currant is good in any form, but care should be taken not only to satisfy taste needs, but also to provide the body with the necessary vitamins and minerals. It is especially important to monitor nutrition in the autumn-winter period, when there is a deficiency of nutrients in the body.

The most useful are the components obtained from food, and not from outside. IN summer period there are no problems with the consumption of fruits and vegetables. But in winter, unfortunately, not all products are available. Therefore, thrifty housewives prefer to prepare conservation for such periods. Unfortunately, the usual thermal processing method reduces the amount of useful trace elements and vitamins. Therefore, in order to preserve the maximum of useful substances in berries, it is recommended to simply grind them with sugar. It is very easy to do this. Your attention is an affordable recipe for red currants in sugar. It only takes two ingredients to make it.

Ingredients:

berries - 1 kg;
granulated sugar - 1 kg.

The number of components can be increased or decreased depending on the needs, however, the proportions must be in a 1: 1 ratio.

Let's start cooking red currants in sugar:

Sort the fruits carefully. Crushed berries, as well as with traces of decay, should be thrown away immediately.
Carefully cut off the stems from the berries. This is the longest and most laborious harvesting process.
We carefully wash the peeled fruits. In order not to damage the berries, it is better to clean the fruits in this way. The berries are laid out in a sieve or colander. Pour water into a large container. Place a colander in the water and gently shake it. This method of processing will allow you to simultaneously and thoroughly wash the currants, but at the same time absolutely not crush it, as is the case with the standard cleaning method.
Berries are poured into the blender bowl. Pour the entire amount of sugar on top and grind all the components. If there is no blender, you can use a conventional meat grinder. Through it, you should first skip the currants, and then add sugar to the puree and mix all the ingredients intensively.
The ground berries are carefully laid out in sterilized jars and corked. Vitamin cocktail is ready.

Sometimes, to give a richer and deeper taste, some other component is added to the red currant, for example, an orange. It turns out even more useful blank, because the orange is also famous for its richest vitamin composition.

Cooking currants according to this recipe is also very simple. It is enough just to cut the peeled fruits, add them to the currants, and then grind everything together with sugar, as described above. It turns out a very spicy and healthy delicacy! Exactly what you need during the period of vitamin starvation.