15 Best Redcurrant Jam and Jelly Recipes for the Winter

Redcurrant jelly jam It's considered a truly winter product, helping to warm you up on chilly evenings. This berry delicacy contains a large number of vitamins that help prevent colds. To make delicious jam, follow the advice of experienced cooks.

Benefits of Preserving Red Currants in Jelly

Currant jam is considered a healthy treat that restores the body during periods of vitamin deficiency. Before making it, remember to prepare the berries and the jars for jamming.

Preparing berries

Of course, it's best to use home-grown berries to create this treat. They contain more beneficial components than store-bought products, which are chemically processed. Currants are harvested in the summer, when the weather is sunny and dry. After harvesting, you should begin making jam immediately; otherwise, they may lose some of their beneficial properties during long-term storage.

Before canning, all berries are carefully sorted, cleaned of leaves, stems and debris.

Important! It's best to pour the currants into a deep bowl, cover with water, and let them sit for 20 minutes. The liquid should be cold.

Sterilization of containers

Preparing the jars is an important step in the preparation process. They require mandatory sterilization. This helps extend the shelf life of the jam and prevent the jars from exploding after canning. Sterilization can be done using a slow cooker, oven, or simply hot water. It is recommended to check the jars for cracks beforehand.

Recipes for delicious jelly jam

There are many different ways to prepare this dish, including both easy and more complex methods. Below are the best recipes for currant jelly.

Classic version

The delicacy is prepared according to the standard recipe as follows:

1. Sort and wash 2 kg of fresh fruit.
2. Place 2 kg of sugar in a deep saucepan, add 60 ml of water, and mix thoroughly. You can let the sugar sit to allow it to swell slightly in the liquid.
3. Place the contents of the pan on medium heat.
4. The sugar mixture needs to be brought to a boil, stirring the mixture periodically.
5. Gradually add the washed berries into the resulting syrup and bring the jam to a boil again.
6. When the mixture boils, reduce the heat and boil the mixture for 10 minutes.

Now the jam is poured into clean jars, sealed with lids and sent to the cellar for storage.

Five-Minute Recipe

The quick cooking method involves the following steps:

1. Mix 1 kg of sugar with 500 ml of water and put on low heat.
2. In a separate container, boil the currants for 5 minutes.
3. Bring the sugar syrup to a boil, the result should be a homogeneous mixture.
4. Pour the berries into the syrup and boil the jam for 5 minutes.

After this, the mixture is allowed to stand for another 5 minutes, and then poured into sterilized containers.

Redcurrant puree jelly

To prepare this treat you will need:

1. Prepare the syrup by mixing 1 kg of granulated sugar with 2 cups of water and simmering the resulting solution over low heat.
2. Pour 800 g of red currants into boiling syrup and stir the mixture until it becomes homogeneous.
3. The jelly is removed from the heat and placed in a cool room to infuse.
4. After 15 hours, the mixture is simmered again over low heat until it thickens. This takes about 30 minutes.

After this, the mass is cooled, distributed into containers and stored in a cool place.

Ruby redcurrant jam

Juicy seedless redcurrant jam prepared according to a simple recipe:

1. Place 1 kg of berries on the stove and simmer for about 5 minutes. No need to add water.
2. Crush the softened currants with a spatula and leave for a while to release juice.
3. Boil the resulting mixture for 20 minutes.
4. Gradually stir granulated sugar into the resulting mixture; the amount should be adjusted depending on the desired consistency.
5. Simmer the jam until the sugar dissolves. This will take up to 45 minutes.
6. After this, the thick ruby ​​mass is poured into jars and covered with a warm towel to cool.

When the preserves have cooled, they can be transferred to the cellar.

Without cooking

An easy way to prepare a currant delicacy:

1. Wash 1.5 kg of berries and grind in a meat grinder.
2. Rub the resulting mass through a sieve.
3. Stir 2 kg of sugar into the berry mixture. Stir the jam base until the granulated sugar is completely dissolved.
4. The resulting mixture is left for 10 minutes and then packaged into jars.

The blanks can be taken out to the basement immediately.

Thick redcurrant and raspberry jelly

To prepare you will need:

1. Wash and sort 1.5 kg of raspberries and 1 kg of currants.
2. Mix the berries and place them in a deep iron bowl, pour in 2 glasses of water.
3. Place the mixture on low heat, and after it boils, remove it from the stove.
4. Place the berries on cheesecloth and squeeze them out.
5. Pour the resulting juice into a separate container and add 600 g of sugar.
6. Place the mixture on the stove and cook for 30 minutes, stirring occasionally.

Important! By this time, the mixture will have thickened and become jelly-like. The resulting mixture is then poured into containers and stored in a cool place.

Assorted redcurrant and cherry jelly

Delicious berry jelly is prepared according to a simple recipe:

1. Wash 1 kg of currants and grind them using a blender until a homogeneous consistency is obtained.
2. Add 2 cups of water to the resulting mixture and boil the mixture for 20 minutes until it becomes thick.
3. Remove pits from 1 kg of cherries.
4. Grind the berries using a meat grinder.
5. Boil the mixture until thickened, about 20 minutes.
6. Pour 600 g of sugar into the cherries and cook the mixture for another 15 minutes.
7. Combine the currant and cherry mixture and simmer for 20 minutes over low heat.

Distribute the thickened jelly into containers and place in a cool place.

With vanilla

To prepare you need:

1. Wash 1.5 kg of berries and leave to dry.
2. Combine 1 kg of sugar with 2 glasses of water and boil until smooth.
3. Pour 2 packets of vanillin into the pan and simmer the jam for another 10 minutes over low heat.

Pour the vanilla delicacy into jars, cool and store in the basement.

Without sterilization

The dish is prepared as follows:

1. Grind 1 kg of currants in a blender.
2. Rub the resulting mass through a sieve.
3. Add 600 g of sugar to the mixture, mix thoroughly and leave for 30 minutes to infuse.

Pour the delicious jam into containers and store in a dark place.

A simple recipe in a slow cooker

To prepare winter jam in a multicooker, follow these steps:

1. Place 1 kg of currants into the multicooker bowl.
2. Sprinkle 1 kg of granulated sugar on top.
3. Close the lid of the device and activate the “Extinguishing” function.
4. If after the time set by the program the jam turns out to be too runny, you can let it cook for another 10 minutes.

Now the mass is taken out of the bowl and distributed into jars.

With ginger

To prepare you will need:

1. Simmer 1.5 kg of fresh currants over heat for about 5 minutes, no water needed.
2. In a separate saucepan, combine 2 cups of water and 1 kg of sugar, cook until smooth.
3. After boiling, pour 4 tablespoons of dry ginger into the syrup, stir the mixture and boil for another 10 minutes.
4. Pour berries into boiling jam and simmer for 20 minutes over low heat.

Ginger-currant jam is poured into jars and placed in the cold.

With gooseberries

To make this treat you will need:

1. Combine 1 kg of currants and 600 g of gooseberries in a deep bowl.
2. Pass the berries through a meat grinder, then rub through a sieve.
3. Pour 600 g of granulated sugar into the mixture and place the jam on medium heat.
4. After boiling, reduce the heat and simmer for another 10 minutes.

Pour the currant delicacy into vessels and take it to the cellar.

With watermelon

This unusual jelly-like jam is prepared according to a simple recipe:

1. Grind 1 kg of watermelon pulp in a blender until a homogeneous mass is formed.
2. Pour 1.5 kg of sugar into it.
3. Boil the mixture for about 20 minutes until the sugar particles dissolve.
4. While boiling, pour 800 g of currants into the watermelon mixture and simmer the jam over the fire for about 20 minutes.

After this, the mixture is removed from the heat and distributed into clean containers.

With orange

This delicious citrus treat is easy to prepare:

1. Wash 1 kg of currants and pour into a deep saucepan.
2. Pour in 4 glasses of water, sprinkle 1 kg of sugar on top, mix all ingredients.
3. Peel the zest from 5 large oranges, but do not throw it away, you will need it later.
4. Grind citrus fruits in a blender and add to the currant mixture.
5. Grind the zest and add it to the jam base.
6. Place the mixture over medium heat, wait until it boils and remove it.
7. Cool the berry mixture and put it back on the fire.
8. You need to repeat the steps 2 more times.

After this, the berry jam is poured into containers and placed in a well-ventilated area.

With black currant

Jam based on black and red currants is prepared as follows:

1. Prepare 1 kg of red currants and the same amount of black currants.
2. Rinse the product and pass it through a meat grinder.
3. Rub the resulting gruel through a sieve.
4. Pour 1 kg of granulated sugar into a homogeneous mass.
5. Place the jam on low heat and cook until it boils.
6. After this, remove it from the stove and let it cool.
7. After 30 minutes, place the mixture back on low heat and simmer for 20 minutes.

The juicy, thick jam is poured into jars and sent to the cellar.

Storage conditions

Store currant jam in a cool, well-ventilated place with a temperature between 2 and 14 degrees Celsius. It is not recommended to store the jam near vegetables such as garlic or onions. If the taste changes, the preparation must not be consumed.