6 Best Recipes for Making Red Currant Jam Without Cooking for the Winter

After harvesting, housewives think about preserving it. Fruits and berries are used to make juices, compotes, jellies, preserves, and marmalades. If currants grow in the garden, they are always used for preserving. red currant jam without cooking You can preserve all the benefits and taste of the berries.

Benefits of harvesting currants without cooking

Eating fresh red currants and cold-prepared jam has the following benefits:

• red currant is considered an anti-cold remedy;
• it has anti-inflammatory and diaphoretic effects, helps reduce fever;
• berries are rich in fructose, organic acids, vitamins;
• Consumption of fresh fruits has a diuretic and hemostatic effect.

Preserved fruits are consumed in winter for preventative purposes; they help prevent colds and flu.

What is needed

To make jam, you'll need sorted, washed berries and sugar. The standard ratio for jam is 1:1, meaning 1 kg of berries is added to 1 kg of granulated sugar. For those who prefer a sweet and sour jam, it's recommended to use 1 kg of berries and 500 g of granulated sugar.

You can preserve jam without cooking by using a 1:2 ratio, where you add 2 kg of sugar to 1 kg of currants.

Ingredients and berries

"Cold" jam is made with large-fruited currant varieties. Small-fruited varieties have a distinctly tart flavor, so the sugar content is increased during cooking. Small berries are difficult to process and are difficult to separate from the branches. The best solution is to make jam with the branches. In addition to sugar and currants, the set of ingredients includes oranges, blueberries, raspberries, blackberries, bananas, strawberries, and mint.

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Canning containers must be sterile, free of damage, cracks, or chips, especially on the neck. They should be thoroughly washed in a soap or baking soda solution and rinsed 2-3 times. Jars with lids can be sterilized with steam. or in the oven.

Recipes and step-by-step instructions for making raw redcurrant jam

The fruits must be whole; overripe or rotten specimens are discarded. The sorted and washed berries are blended until smooth. The mixture is poured into a saucepan, mixed with granulated sugar, and stirred. After the jam has steeped for 30 minutes, it is poured into sterilized containers.

Cold red currant preparation for the winter

Without cooking, the sugar will need more time to dissolve. The berry mixture can be served as a standalone dish, a filling for baked goods, or as a dessert.

Cold preparation is not complete without:

• fruits 2 kg;
• sugar 1.8 kg.

Cooking method:

• The fruits are washed, the stems and leaves are removed. The berries are ground using a meat grinder or blender.
• The berry mixture is filtered using a sieve - this is necessary to remove the skins and seeds.
• The gruel is mixed with granulated sugar and left until it is completely dissolved.
• After the liquid becomes a thin jelly, it is packaged in sterilized containers and rolled up.

The preserves are stored in the refrigerator or served immediately.

Raw jam made from red currants ground with sugar

This option requires a minimum number of procedures and is suitable for long-term storage.

For cold preparation you should stock up on:

• sugar 1.5-2 kg;
• berries 1 kg.

Cooking technology:

• The fruits are cleaned, leaves and branches are removed, and they are washed.
• After drying, the currants are ground with half the sugar.
• The mass is left for 30-50 minutes until the juice is released.
• After mixing the mixture with sugar (250 g), it is transferred to a sterilized container, sprinkled with the remaining 250 g of granulated sugar.

The jars are sterilized and sealed. The optimal storage location is a cellar, basement, or refrigerator.

Red currants, pureed with sugar, for storing in the freezer

Ripe berries are sorted, discarding any rotten or bruised ones. Washing should be done in a container, not under direct running water. Strong pressure can rupture the delicate skin.

The next step is drying using a waffle or paper towel. After spreading the berries out, they are covered with a piece of cloth to ensure quick drying. Currants are crushed in two ways: manually and mechanically.

If you're chopping the currants by hand, you'll need a masher or a meat grinder. You'll end up with a currant paste containing seeds. Using a blender will produce a more uniform mixture.

The pulp is strained through a sieve, poured into a container, and placed in the freezer. Freezing is done at a ratio of 5:1—200-250 g of sugar is added to 1 kg of currants.

Vitamin jelly without cooking

If you have children at home, you can make sweet, delicious jelly.

Required components:

• red berry 1 kg;
• sugar 1 kg.

Step-by-step preparation:

• The fruits are washed, the twigs are left on, and they are covered with granulated sugar.
• The mixture is stirred for 10 minutes until completely dissolved, poured into a container, and boiled over high heat.
• Cook the mixture for 7-10 minutes, stirring continuously.
• Once boiling, foam will form; skim it off promptly. After 1-3 minutes, the foam will settle and bubble.
• Boil the jelly for 3-4 minutes, then pour it into a saucepan, straining it through a piece of cheesecloth. After straining, only the juice should remain in the saucepan.

The liquid is poured into sterilized containers but not sealed. The jars are left open indoors for 24 hours to allow the jelly to set.

A no-cook redcurrant recipe for the winter with blueberries

Red currant and blueberry are a vitamin-rich tandem with excellent taste. Blueberry-currant jam strengthens vision, the cardiovascular system, and boosts immunity.

To prepare this delicacy you will need to stock up on:

• blueberries 500 g;
• currants 500 g;
• sugar 900 g;
• lemon 1 pc.

Cooking technology:

• Currants and blueberries are washed, leaves and twigs are removed, and they are dried.
• The berries are ground using a blender until they become a paste.
• The mixture is mixed with sugar and stirred. The lemon is squeezed and added to the berry mixture.

Lemon is a natural preservative, extending the shelf life of the preparation and enhancing its beneficial properties. The liquid is poured into sterilized bottles and sealed.

Vitamin mix with oranges

You can enhance the beneficial effects of red berries by adding oranges. This preserve is rich in amino acids, vitamins, and beneficial minerals.

Necessary components:

• oranges 1 kg;
• currants 3 kg;
• granulated sugar 3 kg;
• vanillin 10 g

Cooking method:

• The fruits are ground together with the citrus fruits in a meat grinder. The oranges should have the peel on.
• Add granulated sugar to the berry-citrus mixture and leave for 1 hour until it dissolves completely.
• Next, boil the mixture over medium heat and cook for another 15-20 minutes.

The container is removed from the heat and the contents are mixed with vanilla.

Storage rules

Jam should be stored in a cool, dark place such as a pantry, cellar, or basement. Uncooked jam should be refrigerated and will keep for no more than 2-3 months.

Hermetically sealed jars can be stored for 6-7 months.