• Jam “5 minutes”. Ingredients: 1.5 kg of sugar, 1 kg of berries, 300 g of water. To prepare the syrup, bring water to a boil and dissolve sugar in it. Place the currants in the same pan and wait until the mixture boils. Then, stirring lightly, let it cook for 5 minutes. After the time has passed, pour the jam into jars and close with hot lids. Thanks to not very long cooking, it will retain the maximum amount of essential microelements.
• Rubbed with sugar. Without cooking, currants will not lose their benefits at all and will become an excellent preparation for the winter. Take sugar and fresh berries in a 1:1 ratio. Make currant puree using any method convenient for you: mash by hand, grind in a meat grinder or beat with a blender. After this, add sugar to the pulp, mix thoroughly and put it in a cool place for a day. At this time, the sugar should completely dissolve (stir the sweetness every few hours). Once the sugar has melted, place the dessert into jars and seal them tightly with lids.

You can make a lot of tasty, aromatic and healthy canned treats from red currants according to winter recipes. This includes jam prepared in a regular saucepan or in a modern slow cooker; and dense, marmalade jam, which is so pleasant to spread on a thin slice of bread with butter; and delicate, sweet jelly, which adds a special charm to daily tea drinking, and a savory sauce that successfully complements homemade pancakes, pancakes or biscuits. In addition to classic preparations, it makes sense to try more original recipe options, for example, canning juicy berries without sugar at all or using natural stevia as a sweetener, famous for its low calorie content and pleasant, unobtrusive taste.

Red currant - recipes for winter jam without sugar

This recipe suggests preparing red currant berries without sugar. Freshly squeezed currant juice, slightly diluted with water, is used as syrup. If you don’t have this component on hand, you can replace it with a store-bought version in a tetra pack. However, it must be 100% natural juice, and not a drink or sweetened nectar. Only then will the fruits not sour and retain their original shape.

Necessary ingredients for sugar-free currant jam for the winter

• red currants – 2 kg
• currant juice – 1 l
• water – 1 l

Step-by-step instructions for a sugar-free winter jam recipe

Red currants - recipes for winter jam in a slow cooker

Making redcurrant jam for the winter in a slow cooker is so simple that not only an experienced housewife who has rolled hundreds of jars in her lifetime, but also a person who has never cooked anything more complicated than scrambled eggs in her life can cope with this task. If you don’t want to bother with tin lids, you can simply seal the jars with nylon ones and leave the workpiece stored in the refrigerator. There is no need to worry about the currants taking up space. The delicacy turns out to be so tasty that it is eaten long before the onset of winter cold.

Ingredients for red currant jam recipe for winter in a slow cooker

• red currants – 1 kg
• granulated sugar – 1 kg

Step-by-step instructions for a multicooker recipe for the winter

1. Sort the berries, remove leaves, twigs and debris, rinse under cold running water and place in a colander to drain excess liquid.
2. Place the dried currants in a multicooker bowl, sprinkle with sugar, mix very carefully and leave for a couple of hours so that the berries release their juice.
3. After the time has passed, set the unit to the “Stew” mode and cook for at least one hour.
4. Pack the hot dessert into sterilized jars, seal with lids, cool and store in a cool place protected from sunlight.

Red currants - recipes for delicious jam for the winter

Redcurrant jam prepared for the winter according to this recipe is richly sweet and aromatic. Its thick, slightly viscous consistency makes it easy to spread on a slice of bread, cookies and crackers, or used as a filling for homemade sponge rolls, yeast pies or rich donuts. The preparation is perfectly stored even at room temperature and even over time does not lose its bright taste and beneficial properties.

Redcurrant jam recipe ingredients for winter

• water – ½ l
• red currants – 1 kg
• sugar – 1.5 kg

Step-by-step recipe for making currant jam for the winter

1. Remove the berries from the branches, wash well, discard in a colander and blanch in boiling water for 2 minutes.
2. Then place the berries in a deep enamel container and mash thoroughly with a pestle. Add water and sugar, mix thoroughly and place on the stove.
3. Set the heat to low and cook the fruit mixture until some of the liquid has evaporated and the volume has decreased by 2-2.5 times. Stir constantly during the process so that the fruit mixture does not burn to the bottom.
4. Quickly pour the boiling jam into sterilized jars, cover with lids and leave for 15-20 minutes. Then roll it up, turn it upside down, wrap it in a blanket and leave for 3-4 hours. Then return the jars to their normal position and wait until they cool completely.
5. Store in a pantry or basement for 1 year or more.

Red currant - recipe for jelly for the winter

Red currant jelly, rolled into jars for the winter according to this recipe, has a rich sweet taste and a very delicate, refined aroma. This type of dessert is served with hot drinks such as tea, coffee and cocoa, or eaten as an independent sweet dish.

Ingredients for currant jelly recipe for winter

• red currants – 1 kg
• sugar – 2 kg
• jelly – 1 sachet
• alcohol or vodka – 30 ml

Step-by-step instructions for a redcurrant jelly recipe for winter

1. Sort out the ripe berries, rinse, remove twigs and dry on a kitchen towel.
2. Place the prepared currants in a saucepan, mash until creamy and rub through a sieve.
3. Add sugar to the fruit mixture in small portions, add the jelly and mix gently with a wooden spoon or spatula.
4. Pack the thickening jelly into sterilized jars, pour alcohol or vodka (1 tsp) on top, seal with plastic lids and store in the refrigerator.

How to prepare redcurrant sauce for the winter, recipe with photo

The recipe for winter redcurrant sauce includes not only sweet ingredients, but also aromatic spices. Due to such an interesting combination, the taste of the finished dish is very unusual and will be remembered for a long time. Currant sauce is ideal for meat dishes, beautifully emphasizes the delicacy of sea fish and goes well with potatoes, spaghetti and all kinds of cereal side dishes.

Ingredients for a spicy winter sauce recipe

• red currants – 2 kg
• garlic – 3 cloves
• sugar – 2 tbsp
• cinnamon – 1 tsp
• salt – 2 tbsp
• wine vinegar – 200 ml
• bay leaf – 2 pcs
• cloves – 5 buds
• black pepper – 1/3 tsp

Step-by-step instructions for the recipe for redcurrant sauce for the winter

1. Sort the berries, remove the branches, rinse and pass through a juicer.
2. Pour spices, spices, salt and sugar into the resulting juice, put on medium heat and, stirring constantly, bring to a boil.
3. When the mixture begins to actively bubble, reduce the heat to low and cook for 30 minutes. Be sure to remove any foam that forms.
4. Place peeled garlic cloves into dry, sterilized jars, fill with mustard sauce, cover with lids and let stand for 15-20 minutes. Then roll up, cool completely and store in a cool place.

How to quickly prepare red currants for the winter - video recipe

Recipes for the winter suggest making ripe red currants in the form of jam, sauce, jelly or preserves, prepared in a slow cooker or a regular saucepan. The author of the video goes further and advises harvesting the berries without heat treatment, since in this case it retains a maximum of valuable vitamins and nutrients. The processing method is very simple and takes almost no time. The berries are crushed in a blender, and then ground with sugar and packaged in sterilized, dry jars. Those who adhere to the principles of a healthy diet and watch their figure are advised not to put sugar in the dish, but to use stevia or young honey as a natural sweetener. The finished delicacy is perfectly stored in the refrigerator for at least one year, but, as a rule, it is eaten long before the end of this period.

Useful properties of berries

Red currants contain a large amount of vitamins. First of all, it should be noted the high content of ascorbic acid, better known as vitamin C. This makes the berries a powerful natural remedy in the fight against influenza and cold viruses, vitamin deficiency, and exhaustion of the body due to long-term illness.

However, if we compare black and red berries, the former contains less vitamin C. But it is a champion in the presence of vitamin A in its composition, surpassing black berries in this regard.

In addition to this vitamin, red currants contain vitamins A and E, B vitamins, as well as vitamin K, which is quite rare in fruits and berries. The latter is involved in the process of hematopoiesis, helping to increase blood viscosity and the rate of blood clotting.

The presence of iron in the berry makes it possible to enhance the positive effect of currants on the circulatory system. Thanks to this microelement, it is possible to prevent the development of anemia - the blood is sufficiently saturated with oxygen, carrying it to the organs and tissues. Currants are high in potassium, which strengthens the heart muscle.

The sour taste of berries is due to the presence of organic acids in them, in particular malic, phosphoric, and folic acids. The presence of the latter, by the way, makes red currants useful for pregnant women, since folic acid is necessary for the proper formation of fetal organs in the first months of pregnancy.

However, the main purpose of these acids is to improve the digestive process and better process food. Acids in combination with currant dietary fiber improve intestinal motility, accelerate metabolic processes and lipid metabolism.

The phosphorus and vitamin complex of red currants make it good for the brain. Regular consumption of berries improves brain activity and allows you to quickly concentrate.

In addition, we must not forget about the immunostimulating and tonic effect of currants. As a rule, signs of chronic fatigue, including intellectual fatigue, appear in the second half of the year, at the end of winter - at the beginning of spring. Taking red currants during this period will improve your health, help you cheer up and stay energetic.

Red currant juice removes toxins and excess fluid from the body; it is recommended for osteoporosis and other diseases of the skeletal system.

Contraindications

Harm from eating berries primarily affects those who are allergic to them. If we are talking about red currant preparations with sugar, then an allergic reaction may occur to sweets.

People suffering from high stomach acidity should not eat fresh berries. The same applies to those who have acute diseases of the gastrointestinal tract (ulcers, gastritis).

Due to the ability of berries to affect blood clotting, their consumption should be avoided by those who have serious diseases of the circulatory system and have a tendency to form blood clots. You should not combine the consumption of red currants with the use of anticoagulants.

Pregnancy and lactation are not a contraindication to eating red currants. On the contrary, its sour taste allows pregnant women to cope with attacks of toxicosis. However, during pregnancy, a woman undergoes hormonal changes in her body, so an unexpected allergic reaction may occur.

Like all red berries and fruits, red currants are considered allergenic foods. During breastfeeding, it can be consumed only in the absence of a negative reaction from the baby’s body.

Preservation methods

There are several ways to preserve currants for the winter. One of them is to cook it with granulated sugar, which will act as a natural preservative. You can combine currants either raw or subjected to heat treatment. In the first case, it will be possible to preserve more vitamins and microelements, however, the calorie content of the dish will increase - more sugar will be needed.

Canning currants in this case involves grinding the berries into puree, for which you can use a blender, meat grinder or masher. Then the puree is covered with sugar in the ratio of 1 part of ground berries and 1.5-2 parts of sweetener.

The sweet berry mixture should be given a day or two for the sugar to completely dissolve, this will prevent further fermentation processes. After this, the mixture is distributed into sterile jars, a 1 cm layer of granulated sugar is poured on top and the container is closed with nylon lids.

Raw jam should be stored in the cellar or refrigerator at a temperature of no more than 1 degree Celsius.

Canned currants go well with citrus fruits, gooseberries, strawberries, and raspberries. You can make jam with honey or fructose, in the first case, increasing the benefits and calorie content of the dish, in the second, reducing the energy value.

If there is essentially one recipe for making raw redcurrant jam (when other berries or fruits are added, they also turn into puree), then there are a lot of recipes for traditional jam that require heat treatment.

Cook

For lovers of clear syrup and whole berries in jam, we can recommend the following recipe.

“Five-minute” red currant

You will need 1 kg of berries and sugar and 300 ml of water. The berries should be prepared and syrup should be made from the liquid and sweetener. As soon as the latter boils, lower the currants into it, bring to a boil again and simmer for 5 minutes. After the specified time, turn off the jam and leave it to cool.

After this, you should repeat the procedure twice more, bringing the mixture to a boil and boiling for 5 minutes, and then cooling. After the third cooking, the hot jam is distributed into jars and sealed with lids.

Due to the peculiarities of cooking, this jam was called “Five Minute”. After the first cooking, it is advisable to give it time not only to cool, but also to brew, for which it is better to spend the first “5-minute” in the evening, and the second only in the morning.

If you like a thicker jam consistency, then the following recipe may seem interesting.

Thick ruby ​​jam

The ratio of sugar and currants in this recipe is 1:1, and to prevent it from burning, you will also need a glass of water. The berries need to be thrown into boiling water and blanched for a couple of minutes. Then drain in a colander, cool slightly and grind.

Now you need to gradually add sugar to the resulting puree and, with constant stirring, cook the mixture for 20 minutes over moderate heat. Pour into jars and seal with lids. The dish will turn out to be a beautiful ruby ​​hue, with a jelly-like consistency.

Freeze

Only whole berries without damaging the skin are suitable for freezing. All you need to do is place them in one layer, without allowing them to touch, on a baking sheet or board and place them in the freezer for an hour. After this, pour the berries into a bag and seal it tightly. You can start freezing the next batch.

Red currant is one of the many tasty and healthy berries that our nature is so rich in. Summer generously gifts us with various vegetables, fruits, and berries. And how good it is that people have learned to preserve this wealth for the winter by making homemade preparations. And there are many options for saving for future use, for example, red currants. Mothers probably make compotes and juices from it so that their children are provided with vitamins all year round. Jam, jam, and jelly are quickly and easily prepared from red currants. It will take a little more time to make currant marmalade or an original sauce for meat dishes. To make your experiments in preparing red currants successful, choose the most detailed and understandable recipes here.

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Red currant is a very healthy and aromatic berry, but most often black currant grows in our gardens. This article will talk about various methods of freezing red berries, but all the freezing techniques discussed are quite suitable for other types of currants.

Not only in color, but also in taste. It is more acidic and has the ability to gel. You can experiment with it, there are many different recipes: fresh berries are prepared with and without sugar, with heat treatment and without cooking.

No cooking

This will help you make delicious red currants for the winter without losing a single vitamin. recipes without cooking:

1. Products for raw: 2 kg of sugar and 1 kg of currants. The berries must be sorted, washed, dried, pureed with a blender or meat grinder and rubbed through a sieve. Then you need to pour in the sugar and stir with a wooden spoon until it completely dissolves. Ready.
2. The same amount of products is prepared using a different technology. Pour 1/2 sugar into the berries and grind. Softening the berry mass, gradually add the second half of the sugar, leaving a little aside. The finished puree is distributed into jars and sprinkled with a thin layer of sugar on top.
3. Jelly. Currants and sugar take 1 kg each. The prepared berries are crushed in a blender and rubbed through a sieve. Then mix well with sugar and put in the refrigerator for three hours. The cold mass is whipped again in a blender.
4. Juice jelly. Preparation of juice: puree clean berries with a wooden spoon and squeeze through multi-layer gauze or a sieve. Dissolve a full glass with a heap of sugar in 4/5 cups of fresh juice. To quickly dissolve the sugar, heat the mass until warm (but not hot), stirring continuously. This delicious dietary jelly is medicinal for colds. Raw preparations are stored under nylon covers in the refrigerator.

Important! The dessert will taste better and be more beautiful if the berries are peeled and pitted using a sieve.

Five minutes

It is also useful jam “Five Minute”, as it undergoes minimal heat treatment. Another advantage of five-minute preparations is that they prepare very quickly:

1. Necessary products: berries (1 kg), sugar (1.8 kg) and water (1.5 cups). Pour currants into a syrup of water and sugar and cook for 5 minutes. Immediately pour the jam into the prepared container for rolling.
2. Ingredients: 1 kg red currants, 1.8 kg sugar and 900 ml water. Boil syrup from water and 1/2 sugar, add cooked berries and cook for 5 minutes. Then pass the hot jam through a sieve, add the remaining sugar and 2 tablespoons of lemon zest (optional). Bring it to a boil, boil for 5 minutes, pour into containers and immediately roll up.
3. Red currants (1 kg) are prepared as in previous recipes. Mix sugar (1.5 kg) and water (300 ml), bring to a boil, add berries. When it boils, cook for 5 minutes. After removing from the stove, carefully stir the jam if you need to keep the berries intact. And if you crush the berries with a potato masher, you get jelly. The resulting mixture is again brought to a boil and cooked for another 5 minutes. Roll up the jam hot.
4. You can make preparations for the winter from red currants even without sugar, if you replace it: 800 g with 800 g of berries and 2 glasses of water. Pour currants into boiling syrup and water; when it boils, cook for 5 minutes. There is no need to stir, but it is worth skimming off the foam. “Five Minute” is not poured into jars to the brim. Can be closed with both nylon and iron lids.

Did you know? If you eat a little five-minute jam, you can replenish your body with the daily requirement of ascorbic acid.

In a slow cooker

In many kitchens, the multicooker has replaced the gas stove. Absolutely everything is prepared in it, including jam. You can also easily prepare sweet preparations for the winter in a slow cooker:

1. No sugar. The berries are poured into the multicooker container and the “Stew” mode is set. You need to stir regularly and remove foam. The cooking time depends on the number of berries, but not less than an hour. To guarantee, sealing lids are disinfected with vodka.
2. Ingredients: 2 kg of currants and 1.5 kg of sugar. First, the berries are cooked in the “Stew” mode until the juice is released, and then they are boiled without adding sugar for 20 minutes. Then add sugar, mix and leave in the “Warm” mode while the seaming jars are prepared.
3. Ingredients: currants and sugar (1 kg each). The berries are covered with sugar directly in the slow cooker and left for an hour. In the “Stewing” mode, the jam is cooked in its own juice for 50-60 minutes.
4. Jelly. Ingredients: juice and sugar in a 1:1 ratio. Juice can be obtained using a juicer, sieve or multicooker: the berries are cooked in the “Stew” mode for about 20 minutes, the juice is released and boils. Then the currants are squeezed out and filtered through cheesecloth. The juice, together with sugar, comes to a boil in the same mode. The jelly is ready. If the juice was not previously prepared in a slow cooker, then after boiling it needs to be boiled for about 30 minutes. Roll up the hot jelly.

Important! Jam in a slow cooker is not prepared in large quantities. The appliance bowl must not be filled more than one third, otherwise the contents will« will run away» . Before cooking, you need to remove the steam valve so that the moisture evaporates faster. It is also necessary to remove the foam.

With cooking

1. The composition of a simple jam includes red berries and sugar (1 liter each). Sugar is poured on top of the berries to obtain juice. It will work faster on low heat. When there is enough juice, it boils over medium heat and cooks for 2 minutes, the sugar should completely dissolve. The finished jam needs to be strained.
2. Jelly composition: red currants and sugar (1 kg), water (1 glass). The berries and water should boil, cook for 1-2 minutes and become a homogeneous paste using a sieve. After adding sugar, the mass should boil again and cook for 30 minutes over medium heat.
3. Ingredients for jam: 1 kg of currants and the same amount of sugar. Clean berries are crushed with a masher and rubbed through a sieve. Add sugar to the puree, stir, and cook over low heat until the mixture thickens. The thick jam is rolled into a sterilized container.

If you combine red and, you get an original assortment with an interesting taste and beautiful color:

1. Ingredients: 500 g red and black currants, 1 kg sugar and 300 ml water. The berries are crushed with a masher into a puree, which should boil together with the water. Add sugar and cook, remembering to stir. Another 5-10 minutes on the fire and the jam is ready.
2. Ingredients: 200 g black and red currants, 2 cups sugar and 1 cup water. Boil blackcurrants in a syrup of sugar and water over low heat. When the berries burst, add red currants, mix and cook, not forgetting the foam. When the jam thickens, it is poured into jars.

With bananas

The composition of this unusual jam: 1 liter of currant juice, 600 g of sugar and 5 bananas. First, currant juice is prepared as described above, and bananas are mashed. All ingredients are combined, they should boil and cook over low heat for 40 minutes. The jam is ready.

Assorted currants and oranges are a vitamin C bomb that will help defeat a cold when the first symptoms appear.

Required products: 1 kg of red currants, 1 kg of orange and 1-1.5 kg of sugar. The prepared berries are pureed using a blender. Washed oranges with peel are twisted through a meat grinder. The currant-orange mixture is combined with sugar and allowed to dissolve for half an hour. Now the whole mass is again brought to a homogeneous state in a blender, put it on low heat, let it boil and cook for 5 minutes. The jam is ready for rolling. If you do not cook it, then it should be stored under nylon covers in the refrigerator.

This jam may surprise you with its delicate taste and bright berry aroma. It's also five minutes long:

1. Ingredients: 1.5 cups of red currants and 1 cup of sugar. Clean berries are coated with sugar and given time to release their juice, then put on fire. After boiling, cook the jam for 5 minutes, stirring all the time and skimming off the foam.
2. The same ingredients are taken in 1 kg portions. Juice is prepared from currants: a colander with berries is placed in boiling water for 2 minutes, then the skin and seeds are removed using a sieve. Make syrup from juice and sugar, put it in it, let it boil and cook for 30 minutes. Ready.