Red currant - very useful berry, from which jams, marmalades, jellies and preserves are made. When cooking, the ratio of fruits and sugar must be observed. The shelf life, taste and color depend on this. ready meal... To add flavor, you can add spices, cherry leaves to the workpiece and replace sugar with honey. And in order for the delicacy to be preserved for a long time, you need to carefully sort out the currants and prepare the jars.

Selection of berries and preparation of cans for conservation

The collected currants are sorted out, the stalk is removed and washed thoroughly. Processing is carried out extremely carefully, trying not to damage the integrity of the peel.

The berry cannot be kept in water for too long. It is quickly rinsed and dried on a paper towel. If it was purchased in a store, then it needs to be scalded with boiling water.

Before starting the preparation of blanks, it is necessary to prepare the cans. To do this, they are washed and sterilized over steam in an oven or microwave. The same must be done with the lids. It is best to handle them in boiling water. This procedure is performed immediately before closing the containers.

Blanks for the winter

When cooking red currant jam, sugar is always used. Its amount directly depends on the cooking recipe. Since there are sour notes in the berry, the ratio with sugar should be 1: 1.5. For those who adhere to a more sour taste, sugar and fruits are taken in equal proportions.

To make the jam aromatic and tasty, you need to control the cooking time. There is quick ways cooking, recipes without heat treatment, but the main thing is that the dessert should not be cooked for more than 15 minutes, otherwise it will be digested, lose color and aroma.

In order for the jelly to acquire a thick structure, it is boiled for about half an hour.

Classic recipe

The jam cooked according to this recipe is ideal for making fruit drinks and compotes. It prepares quickly and can be stored for a long time.

Required products:

• currants - 1 kg;
• sugar - 1.5 kg.

The berries are sorted out, get rid of twigs, debris and rinsed under running water, dried on a towel. Then it is covered with sugar and left to form a juice.

Mix the red curry and put it on the stove. After the berry mass boils, reduce the fire and continue to cook for 15 minutes. During the cooking process, the jam is periodically stirred and the foam is removed. The hot treat is poured into jars, sealed with lids and allowed to cool.

Currant jelly

For 1 kilogram of berries you will need:

• granulated sugar - 1 kg;
• water - 1 glass.

The selected, washed fruits blanch for a few seconds in hot water and rub through a sieve or blender. Sprinkle the berry puree with sugar and boil for 30 minutes. During cooking, the jam is regularly stirred and the resulting foam is removed. Hot jelly dessert laid out in banks. After cooling, it acquires a jelly-like consistency, unforgettable taste and aroma.

Red currant with raspberries

For 1 kg of berries you will need:

• sugar - 1.5 kg;
• raspberries - 0.5 kg.

Raspberries and currants are selected and rinsed under running water. Transferred to a cooking pot, covered with granulated sugar and left to extract juice. When the sugar has dissolved, put the dishes on the stove and cook until tender over low heat.

After the berries are evenly distributed in the syrup, become translucent and glassy, ​​the jam can be poured into prepared containers. Banks are wrapped in a blanket until they cool completely.

Two in one

In order to make jam with red and black currant, you will need the following ingredients:

• red and black currants - 500 g each;
• sugar - 2.5 kg.

The berries are selected, washed and covered with sugar. Since black currants form juice for a long time, the fruits are refrigerated overnight. In the morning, mix everything and boil until tender, not forgetting to remove the foam.

The degree of readiness of the jam can be determined after stopping the boil. If the surface is covered with a thin wrinkled film, then it is ready to be poured into cans.

Simple and tasty

To prepare the simplest dessert recipe you will need:

• berry - 0.5 kg;
• granulated sugar - 500 g.

The currants are washed, covered with sugar and left for several hours to form juice. Place the pan on the stove, mix the contents and bring to a boil. The foam is removed from the jam and removed from the heat.

Dessert is poured into jars, corked and, after cooling, sent to a cool room. Such a blank turns out to be very bright, tasty and sweet.

Five minutes

Since the berry undergoes a short heat treatment, a little more sugar will be required for the "Five Minute" than usual.

Ingredients:

• currants - 1 kg;
• sugar - 1.5 kg;
• water - 250 ml.

First of all, the syrup is boiled and the berries are prepared. Currants are dipped into a boiling sweet liquid and boiled over medium heat, stirring regularly, for 5 minutes. Hot jam is laid out in jars and cooled.

In a multicooker

One kilogram of berries and sugar are placed in a multicooker and left until juice is obtained. After the sugar crystals begin to dissolve, close the lid and set the "Quenching" program. Time is strictly according to the instructions.

Ready jam laid out in banks and sent to storage.

Harvesting without cooking - a step by step recipe

Without heat treatment, the berry retains the maximum amount of vitamins and minerals.

Photo	Step by step cooking
	To make jam without cooking, you will need 1 kg of berries and 1.8 kg of sugar
	We sort out the berries, cover them with sugar and turn them into mashed potatoes with the help of a crush
	Grind the berry gruel until the sugar is completely dissolved
	Pour the jam into sterilized jars
	Top for long-term storage pour sugar
	We seal with lids and leave for 5-6 hours. The prepared treat will provide the whole family with vitamins and useful substances for a long time

With the addition of gooseberries

For the recipe, you will need the following products:

• berries - 750 g each;
• sugar - 1.5 kg;
• water - 625 ml.

The currants are selected, washed and poured into a pot of water. The container is placed on the stove and boiled for 30 minutes, while kneading the berries with a wooden spoon or crush. After boiling, the fire is made smaller and sugar is added.

The jam is constantly stirred until the sugar is completely dissolved. The finished product is poured into jars, cooled and put into the refrigerator for storage.

Currant with fruit

This recipe uses pectin to give the jam a jelly-like consistency.

• currants - 1 kg;
• banana;
• sweet apple;
• apricot - 2-3 pcs.;
• sugar - 1 kg;
• water - ½ glass;
• pectin - 1 sachet.

The currants are carefully selected, the twigs are removed and washed. Bananas, apricots, apples are washed and cut into medium cubes.

Pour the berries into a saucepan and turn it into mashed potatoes. Add banana, apple and apricots. Stir and add 0.5 kg of sugar, pour in water and bring everything to a boil.

The remaining sugar is mixed with pectin and put into the jam. Everything is mixed and boiled over low heat for 10-15 minutes, constantly removing the foam. Hot dessert poured into jars and cooled.

Red currant with zucchini

To make jam you will need:

• berry - 400 g;
• zucchini - 1 kg;
• granulated sugar - 1 kg.

The berry is selected, washed and separated from foliage and branches. The courgettes are peeled and cut into small slices. Using a meat grinder, grind all the ingredients to a puree state, add sugar, mix and put on fire until it is completely dissolved.

The jam is boiled for 10-15 minutes and set aside for cooling. Put on fire again and bring to a boil. This procedure is carried out several times. After cooling down, the dessert is poured into sterile jars and stored.

With strawberries

A kilogram of red currants is washed and blanched in hot water. Then grind through a sieve until the berry puree is formed.

Cook in a saucepan sugar syrup, add currant puree and strawberries, cut into 4 parts. The jam is boiled for 10 minutes and poured over sterile jars.

The degree of doneness can be determined by the syrup. If it flows down from the spoon in a thick thread, then the jam is ready.

Aromatic lemon jam

For cooking you will need:

• berry - 750 g;
• half a lemon;
• sugar - 400 g

Photo	Cooking method
	We sort the berries and mine
	Fall asleep with sugar
	Using a blender, prepare berry gruel
	Cut the lemon into slices and grind until mushy
	We combine all the ingredients, mix everything thoroughly and put on the fire, not forgetting to stir and remove the foam
	After 6-10 minutes, pour the jam into jars and remove until it cools. We store in the refrigerator

Jam according to this recipe can be made in less than half an hour. It is cooked in one go using a small amount of sugar. Standard proportions are 1: 1 or 1: 1.5 berries and sugar, according to the same recipe, you can add only 0.5–0.7 kilograms of sugar per kilogram of berries. It will be delicious and will keep the jam as good as traditional options.

This harvesting technology allows you to preserve not only the texture, but also the natural fresh aroma, taste and color of the berries. The finished jam turns out to be moderately sweet, thick and very tasty. The texture is a cross between jelly and thick jam, jam has a very pleasant and fresh taste, without excessive sweetness, which often comes to the fore in jam.

The aroma and taste of the berries remains in the first place, and a small amount of sugar only slightly enhances the natural sweetness of the berries. Easy and fatigue-free preparation process, small amount of sugar, minimal heat treatment and excellent results! Try it! Perhaps you will also like this bright and tasty jam ?!

For cooking delicious jam red currant for the winter requires only two ingredients.

Rinse and sort the currants. Remove the berries from the twigs.

Transfer the berries to a cooking container on the stove top. There is no need to add water or sugar.

Turn on the fire. After a few seconds, the berries will begin to produce juice. If the process is too slow in your opinion, you can crush some of the berries a little to speed it up.

Bring the berries to a boil and, reducing heat, simmer for 15–20 minutes.

Turn off heat and add sugar. The amount of sugar can be adjusted to your own taste, and depending on how sour the berries are, usually 0.5–0.8 kg of sugar per 1 kilogram of berries is enough.

Mix everything thoroughly until the sugar dissolves. In hot berry syrup, the process occurs very quickly and takes no more than a few minutes.

The jam is ready. You will be able to see how as the sugar dissolves, it begins to thicken and acquire a jelly-like consistency. As it cools, the red currant jam thickens even more.

Spread the jam on sterilized jars, seal hermetically with sterilized lids. Turn over and wrap until cool.

Ready-made red currant jam has a very fresh and natural taste, bright color and beautiful texture. Bon Appetit!

Red currant jam has great taste and is considered an extremely useful product. With a cold, such a roll is simply irreplaceable, because it is considered a natural antipyretic. Both in winter and in summer, currant jam leaves "with a bang." This product is delicious, but it should be cooked properly. How to make red currant jam? There are many recipes for making jam. Here are the most popular ones.

The benefits and harms of currant jam

This berry contains record amount of vitamin C... Its amount is slightly reduced as a result of heat treatment, but currant jam is still considered very useful.

So what is the use of red currant jam?

Talking about harm currant jam , then it can only be a high sugar content that can cause obesity. Therefore, overweight people as well as diabetics should use it with extreme caution. For the preparation of the product, large-fruited varieties of berries are selected. In this case, the delicacy really turns out to be optimal in consistency and it is much easier to prepare it.

The subtleties of cooking currant jam

This berry ripens very quickly and bursts quickly. It should be collected in a timely manner, and it is not recommended to leave it in water for a long time. It is best to wash it immediately after collection, and the water should drain.

Red currants can be used for jam without boiling. But traditional jam boil for no more than 15 minutes, otherwise it will not taste good. This berry has a sour taste, so sugars are usually taken in a ratio of 1: 1.5. The pectins contained in currants perfectly gel the jam, and many people like the sour taste much more than the sweet one.

The recipe "Five minutes"

The five-minute red currant jam is cooked very quickly. To do this, take 12 glasses of berries, 300 grams of water and 15 glasses of sugar. The currants are carefully sorted out, remove twigs and leaves, rinse and discard in a colander. 7.5 cups of sugar are added to 300 grams of water and the syrup is prepared. After boiling, berries are placed in it and boiled for 5 minutes. Then the mass must be removed from the stove, the remaining sugar is added there, stirred thoroughly and rolled up. The five-minute jam has a rich color and excellent taste. Such a product has a beneficial effect on the human body.

Classic recipe

For next recipe take one kilogram of berries and sugar, vanilla is added to taste. The currants should be sorted out, washed and allowed to drain. Pour sugar over the berries and leave until they give juice. To speed up this moment, you can hold them on the stove over low heat. After the juice appears, the berry mass is brought to a boil and cooked until the sugar is completely dissolved. Then it is filtered. It is best to do this through a sieve, which helps to preserve all the nutrients.

Cooked jam bottled hot on the banks, rolled up and carried to a cool place for cooling. After a while, it turns into beautiful jelly with an unforgettable aromatic taste. It is recommended to use it in winter with hot tea.

Red currant and raspberry jam recipe

For this recipe, take 1 kg of currants, 1.5 kg of sugar, 0.5 kg of raspberries. All berries are washed, mixed and sprinkled with sugar. In this case, they will give juice faster. In this form, they should stand in a warm place for three hours.

Once the sugar has melted the whole berry mass mix and put on the stove on medium fire... After boiling, reduce the fire and cook for 40 minutes, stirring with a wooden spatula and periodically removing the film. After the jam is transferred to jars, they are rolled up with lids and left to cool.

Jam recipe without cooking

From red currant, a delicacy can be cook without heat treatment... To do this, take 0.5 kg of berries and 1 kg of sugar. The currants are sorted out, washed and dried, after which they are passed through a meat grinder or crushed with a blender. If it is necessary to form a puree mass without a film and seeds, the berries are rubbed through a sieve. Then sugar is added to it, mixed and left for 30 minutes.

Then the mass is stirred again until the sugar is completely dissolved. Jam in fresh laid out in clean cans and closed with seaming or nylon lids. Store such a product in a cool place.

Red currant and orange jam recipe

To prepare such a recipe take 3 kg of berries and sugar, as well as 1 kg of oranges and a packet of vanilla. The currants should be minced. Oranges are cut into pieces and also minced through a meat grinder. At the same time, the peel is not removed from them. All crushed ingredients are mixed, sugar is added. Bring the container with the mixture over the fire to a boil and cook for fifteen minutes. Finally, add vanillin.

Recipe for jam from red currant juice with strawberries

Such a recipe involves the use of one kilogram:

• red currant;
• strawberries;
• Sahara.

First you need to make juice, from which the delicacy will be cooked. To do this, wash the currants and remove all the garbage, then pour it into a colander and put it in a container with boiling water, which should completely cover the berries. It should be kept for two minutes. Then the berry is easily rubbed through a sieve, getting pure juice.

Syrup is boiled from the resulting juice and sugar. The strawberries are washed, dried and cut into several parts. After that, it is dipped in syrup and as soon as it boils, it is boiled for 30 minutes. The resulting jam is poured into jars and taken to cool.

Multicooker recipe

For this take one kilogram of berries and sugar. First, the berries are sorted out, removing spoiled and debris, rinsed and allowed to drain. Put currants and sugar in a multicooker bowl and let it stand for a while for the juice to appear.

After the sugar has completely dissolved, the lid is closed and put to simmer for an hour. Ready jam must be poured into jars.

Can currant jam for a nursing woman?

This question worries many of the fair sex. It is not forbidden to eat it, but some points should be taken into account.

Red currant is very useful product and replenishes the body with all the necessary trace elements and vitamins. However, such a berry can cause allergies in a child, so the jam should be consumed in small portions. Moreover, a nursing woman should introduce such a product into the diet from three months.

In this way, currant jam- very useful product, which helps to replenish the body with all the necessary vitamins in the cold season. There are so many a variety of recipes cooking jam, so you can choose the one that suits your taste.

Red currant blanks for the winter are rarely made in the form of jam. The reason for this is the ability of this berry to gel. Although, under this condition, there are recipes for jam. You can eat them just like that or dilute them to get fruit drink. How to make red currant jam? Check out the recommendations and recipes below.

Red currant blanks

This berry is one of the most common. A variety of desserts are prepared from it, such as preserves or jellies, compotes, confiture, jam or jam. This allows you to preserve the harvested crop until winter, because it will not lie fresh for a long time. Red currants are just as beneficial as black currants. It is especially rich in vitamin C, which is why it is used for bleeding, fever, as a diuretic and diaphoretic. To make red currant jam for the winter, you first need to harvest the harvest correctly and on time, and then prepare it.

How to choose berries for currant jam for the winter

These berries overripe quickly, which makes them soft. It is necessary to collect them on time and immediately make blanks. The crop must be sorted out, removing the stalks, husks, leaves and other debris. It is better to do this with gauze or a fine sieve. A few twigs can be left, but then there is a risk that the jam will not last so long. Processing must be done very carefully so as not to touch the soft skin. It is not worth keeping the fruits in water for too long, you need to rinse them and lay them in one layer on a napkin to allow the liquid to drain.

Preparing canning jars

To roll red currant jam for the winter period, you need to lay it out in sterilized glass jars... To do this, they are heated in a microwave or oven. In addition to this option, there is a method of sterilization over steam. Simultaneously with this procedure, you need to do the same with the lids. Only here it is necessary to boil water for sterilization. Then the lids are placed in it for a few seconds. This must be done immediately before the seaming itself.

Red currant recipes for the winter

An essential ingredient in any jam is sugar. The amount depends on the specific cooking method. In recipes for blanks with such a berry, a little more sugar may be required, because this berry has a sour taste. The optimal ratio is 1: 1.5. Although for those who like a more sour taste, you can take sugar and berries in a 1: 1 ratio. It is also important to observe the cooking time. V traditional recipes currant jam, it does not last more than 15 minutes. There are also faster cooking methods, for example, without boiling at all. This and other options are presented below.

How to make red currant jam 5 minutes

The easiest recipe for red currant jam for the winter is "Pyatiminutka". Here the delicacy is subjected to a very short heat treatment, so a little more granulated sugar is required. List necessary ingredients it turns out like this:

• sugar - 1.5 kg;
• water - 1 glass;
• berries - 1 kg.

The preparation of a treat is carried out in several stages:

1. Syrup preparation. To do this, bring water to a boil, add sugar and cook until this ingredient dissolves.
2. Introduction of berries. After the syrup boils, the fruits are added, after which the delicacy is boiled for 5 minutes, while stirring constantly.
3. Rolling up. The finished delicacy is poured into sterilized jars, tightly closed with lids.

Currant jam without cooking

Of all the methods of making currant jam, this one can be considered the simplest, because the stage of thermal processing of berries is excluded here. For this reason, a different amount of granulated sugar will be required in order for the finished product to be stored longer. The calorie content is higher than that of regular jam... The list of ingredients is as follows:

• granulated sugar - 2 kg;
• currants - 1 kg.

The preparation of the treat is very simple. For this you need:

1. Sort the harvested crop, wash and dry, then grind with a meat grinder or blender. You can grind through a sieve instead. Squeeze out the cake, because the juice remains in it.
2. Pour granulated sugar into the puree, stir the mass with a wooden spoon until the sweet ingredient is completely dissolved.
3. Decompose berry puree on jars, roll up with sterile lids.

This cooking method is also called "cold jam", due to the fact that there is no heat treatment products. Here you can use a regular crush, rather than a meat grinder or blender. The latter device is not recommended to be used, because it destroys part of vitamin C. "Cold jam" can not only be rolled up in jars, but also stored in the freezer until winter.

Red currant jelly

The next method is original, because the result is not just jam, but jam in the form of jelly. It turns out to be very tasty due to the fact that pectin is contained in red currants. This substance is responsible for the ability of this berry to gel. For jelly you will need:

• water - 1 glass;
• sugar and the berries themselves - 1 kg each.

You can cook jelly jam according to the following instructions:

1. Put the berries in an enamel pan, add water to them.
2. Bring the mixture to a boil, cook for about 2 minutes, grind through a sieve.
3. Add granulated sugar to the puree, put the pan on low heat again for about half an hour.
4. Distribute the hot delicacy in pre-sterilized jars, roll up and send to a cool place.

This method of making currant jam in the form of jelly can be made even more original. To do this, you just need to add others interesting ingredients such as apples, nuts, vanilla, honey, or even bananas. As a result of such experiments, an even more aromatic and tasty treat, which is sure to fall in love with both children and adults.

Gooseberry Currant Jam Recipe

Using this recipe, you can make an assorted jam. The addition here is gooseberry, which is no less useful for the body. For cooking, you will also need dense elastic berries, preferably slightly unripe. They also need to be cleaned of excess debris, stalks and twigs. Then it remains only to rinse and dry the berries. The number of ingredients should be as follows:

• currants and gooseberries - 750 g each;
• water - 625 ml;
• granulated sugar - 1.5 kg.

The instruction on how to cook red currant jam for the winter looks like this:

1. Place all washed fruits on the bottom of an enamel container, pour water there.
2. Place on fire, cook for half an hour, while kneading the berries.
3. After boiling, reduce the intensity of the fire to a minimum, add sugar.
4. While stirring, cook until the sand is completely dissolved.
5. Pour the finished product into sterile jars, roll up, put in a cooler place.

Video: how to make red currant jam in a slow cooker

Since ancient times, red currants have been considered one of the most useful berries. It is often called the berry of beauty, longevity and health. Its composition includes many vitamins, antioxidants, acids and minerals. Its vitamin C content is slightly less than in black currant, but this does not make the red berry worse.

Currants can be found in almost any summer cottage, it is also found in industrial gardens. In addition to delicious preserves, you can make a variety of jams, juices, compotes and desserts from it. This healthy berry is also suitable for baking.

Useful properties of berries

The benefits of red currants have long been proven. She has enough valuable properties to start using berries even for those who do not like them for their sour taste. The composition of the currant is varied and rich. Consider the effect of berries on the human body.

• The first is a beneficial effect on the cardiovascular system. Currants contain many substances that help thin the blood. It helps in the prevention of stroke and myocardial infarction. The berry composition prevents cholesterol from forming. It also promotes hematopoiesis and an increase in hemoglobin.
• The second is an increase in immunity. Vitamin C contained in currants has a beneficial effect on human immunity. Currants are one of the main products in terms of the content of this valuable component, not inferior to oranges and lemons.
• The third is a source of energy and strength. The B vitamins and sugar contained in the berry are primarily an easily digestible source of energy.

• The fourth is vision. The composition of the currant contains beta-carotene, which improves vision and is necessary to prevent its deterioration.
• Fifth, cancer prevention. The presence of antioxidants and vitamin E contributes to a positive effect on the condition of internal organs. They not only help to prolong youth. They prevent the formation of cancer cells and free radicals, which, in turn, have destructive properties. Vitamin C and beta-carotene, which were mentioned above, also contribute to this.
• Sixth - anti-inflammatory properties. The whole chemical composition berries are aimed at combating inflammatory processes. This is confirmed even by the action of a decoction of currant leaves. It is suitable for combating skin inflammation.

And this is not the whole list of useful properties of currants. It helps to speed up the metabolism. The use of these berries is also very useful for cosmetic purposes. Because currants are high in antioxidants and tannins, these masks can be especially valuable. They help get rid of age spots, maintain skin elasticity and prolong youth.

Contraindications

Despite numerous beneficial features currants, it also has a number of contraindications. First of all, it is worth giving up its use for people suffering from diseases of the gastrointestinal tract (for example, peptic ulcer or gastritis). This is due to the fact that currants contain a huge amount of acids that can disrupt the already fragile alkaline balance of the microflora of the stomach and intestines. Those who suffer from hepatitis should also refrain from using it.

It is surprising that red currants are absolutely harmless to allergy sufferers. It is not an allergen, so it can be recommended as a vitamin supplement for various dermatitis.

However, with poor blood clotting and hemophilia, the berry is more likely to be harmful than beneficial. This is due to the fact that it promotes blood thinning.

Popular recipes

Classic jam

Five minutes

The first version of the "Pyatiminutka" red currant jam for the winter. You will need:

• 1 kg of red currant;
• 1.5 kg of sugar;
• 1 glass of water.

The cooking method includes several stages.

1. First you need to collect the currants from the twigs, remove the leaves, sticks and other debris. Then you need to rinse the berries with running water. It is better if it is cold or at least cool. Leave the currants in a colander for a while to drain the water.
2. While the berries are drying, you can make the sugar syrup. To do this, pour the amount of sugar specified in the recipe into the dishes, add about 200 ml of water. Then you need to bring the sweet liquid to a boil.
3. As soon as the sugar has time to melt, the washed fruits can be poured into the boiled syrup. They should be cooked for 5 minutes from the moment they boil.
4. After the specified time has passed, the pan must be removed from the heat. Mix the contents well with a wooden spatula. You need to do this carefully, otherwise all the berries may burst. However, if there is a desire to make a jelly-like jam, then you can safely mix the mass with vigorous movements.
5. Repeat the procedure 2 more times. Cook the berries strictly for 5 minutes. As a result, the total cooking time is 15 minutes.
6. Then pour the resulting mass into previously prepared and sterilized jars, roll them up. Cover the jars by wrapping them in a towel and letting them cool.

Another version of the "Pyatiminutka" jam. You will need:

• 1 kg of red currant;
• 1.5 kg of sugar.

This cooking method is slightly faster and easier than the previous one.

1. First you need to prepare the fruit. It is recommended to wash them in cool water under the tap and get rid of debris, branches, leaves, tails. Excess moisture should drain (you need to put the currants in a colander and leave it there for a short time).
2. Then you need to pour the berries into a saucepan or other container, a basin is also suitable for this. Pour it with the same amount of sugar as indicated above, mix thoroughly but gently. Use a wooden spatula for stirring. Then you need to leave the berries for 6-7 hours. This time will be enough for the currants to give juice. Then the water will no longer be needed.
3. When the mixture is infused, you should rearrange it on the stove and cook for exactly 5 minutes after it boils. Do not forget about the resulting foam. It must be removed during cooking.
4. When the jam is cooked, it will need to be poured into the jars while still hot. Then you need to tightly close the jars with lids. They also need to be covered until they are completely cool.

With additives

With oranges

You will need:

• 1 kg of red currant;
• 1 kg of ripe oranges;
• 1 kg of sugar.

The cooking method is simple.

1. First you need to wash the fruits. The currants should be sorted out so that there are no leaves, branches and other unnecessary elements in it. To get rid of excess moisture, you need to let it dry a little. To do this, you should use a colander so that the currants do not crumble, and the water is glass. Oranges can simply be wiped off with a towel.
2. Oranges should be cut into small slices; there is no need to get rid of the peel. On the contrary, it will add a little piquant bitterness to the jam. In addition, it contains many useful vitamins. Grind all ingredients in a blender. A food processor or meat grinder is also suitable for this purpose.
3. Combining oranges, currants and sugar, pour them into a saucepan and mix. Then you should leave the contents for a while so that the sugar is completely dissolved. If necessary, you can grind the food in the blender again until smooth.
4. Then you need to put the currant-orange mass on the stove. In order for it to boil gradually, it is better to turn on the stove to the minimum temperature. It is imperative to stir the mass during the cooking process, otherwise the jam may "run away" or burn. Don't let the jam boil. When boiling, many useful vitamins and minerals contained in fruits and berries are lost. This cooking method allows you to preserve all the valuable elements of the fruit. As soon as the jam boils, you must immediately remove the pan from the heat.
5. The next step is to allow the resulting composition to cool to the optimum temperature. It is best to pour the jam into jars hot, but in this recipe you can do it a little later. It is advisable to store the jam in the refrigerator.

With bananas

You will need:

• 1 liter of red currant juice;
• 0.5 kg of sugar;
• 4 bananas.

Let's consider a cooking method.

1. Before you start making jam, you need to make 1 liter of juice. The easiest option is to use a juicer. But if it is not at hand, then you can use other methods. For example, you can crush the berries with a wooden crush and squeeze with cheesecloth.
2. Once you've got the juice, you can move on to the bananas. They should be peeled and chopped in a blender until smooth. It will take just a couple of minutes. If you don't have a blender, you can crush the banana with a simple fork. This process will take a little more time.
3. Then you need to pour the juice into a suitable container. Add bananas and a pound of sugar to it. Stir. There is no need to wait for the sugar to dissolve. Just put the mixture on fire and wait for it to boil.
4. After boiling the banana-currant mass, you need to reduce the heat to a minimum. The approximate cooking time will be about 30-40 minutes, depending on the ripeness of the bananas themselves. Remember to stir. Also, you should not leave the foam, it must be removed in a timely manner.
5. After the specified time has elapsed, turn off the hotplate. In order not to burn yourself, you can let the jam cool slightly. Then you can pour it into jars and seal the lids tightly.

Store this jam in a cool and dry place. Both a cellar and a refrigerator will do.

Options for other desserts

Red currant and raspberry jam in a slow cooker

You will need:

• 1 kg of red currant;
• 0.5 kg of raspberries or strawberries;
• 1 glass of water;
• 1.5 kg of sugar.

The cooking method includes several points.

1. First, wash the raw fruits, remove excess from them (twigs, leaves, possibly small beetles and other insects). Rinse under the tap using a colander. It is not worth keeping the fruits under water for too long. Currants should not stagnate in it.
2. Raspberries are also worth rinsing. To dry all the berries, you can sprinkle them on a towel and leave for a while.
3. To make jam, currants are poured into a multicooker bowl. You also need to attach a glass of water to it. In the "cooking" mode, boil the currants for about 5 minutes. This is necessary so that it softens and bursts. The raspberries can be put aside for now. If there is no "cooking" mode in your multicooker, choose a similar program with a different name.
4. When the currants burst, and the juice flows out of it, you need to turn off the multicooker and knead the berries to the end. Then you should take a sieve and rub the berries through it to get rid of the seeds and skins.
5. Raspberries are minced or chopped in a blender. The second option is preferable, because then the mass will turn out to be more homogeneous.
6. Pour grated currants without skins and seeds into the multicooker bowl, add chopped raspberries. Pour sugar in there. The amount of sugar can vary at your discretion, depending on how sour the berries are, and which jam you like best (with or without sourness).
7. After that, you need to turn on the "quenching" mode and wait until the currant-raspberry mass begins to boil. From this moment, you need to measure out about 20 minutes for cooking.
8. During this time, you can have time to prepare the banks and sterilize them. When the jam is ready, you should wait a bit. The slightly cooled mixture can be poured into containers. Wrap them up in a towel until they are completely cool.