Red currant jam

Category: Blanks
Red currant jam

Ingredients

Red Ribes 450 g
Sugar 450 g

Cooking method

  • I didn't put in any acid, because it was already there .... In general, I pressed "Start", not really counting on the result.

Note

Guys, I have heaps of red currants at my dacha. We are all normal people, so no one eats it. At one time I made jelly out of it. Do a lot of fuss, and the result is so-so ... on the C grade. Nobody really began to eat it in this form.

In general, it hangs on the bushes with a "dumb emphasis". Moreover, the main thing is how long it hangs! There is no way for you to disappear out of sight in a week or two. No, it's already the second month ...

In general, I decided, out of nothing to do, to make her sound in HP.

Brothers! It turned out about-f-and-g-and-t-e-l-b-n-o-e jam! No, of course, they can rightly say to me that if I haven't eaten anything sweeter than carrots, then it will seem delicious to me even from red currants ... I agree: not strawberry, of course. And not cherry. But delicious. It reminded me a bit of dogwood jam. The bones are a little in the way, but this is how to treat them ...

In general, I flew into the garden to pick off the remaining currant. And she made 6 jars of jam from it. True, delicious. And in appearance - and you will not tell ...

Pinky Photos

fugaska
and my mom makes two dishes at once: super-delicious jelly jam and tincture. first it somehow squeezes out (it seems through a sieve and gauze), and then makes a tincture from the cake, and falls asleep in the "liquid" part with sugar (I won't say exactly, but from old memory 2 to 1, in the sense of two sugars and one berries) and welds ... I don't drink strong drinks, but everyone praises it very much. but jelly jam is just something !!!
darius
poor currant, and I already eat it and make jam and compote
Freesia
Tell me, is this jam prepared in HP ("Jam") suitable for long-term storage?
Yesterday I cooked it deliciously and without hassle. I also want to try other berries in this way.
Pinky
I usually make compote and jelly from red currants. A little grotesque, of course, while rubbing it through a sieve, especially if there is a lot. This time I ground 6 kg! But the result is pleasing - for tea, and as a layer in any cake. And then I just cook jelly from the pomace (washed, filtered, thrown away the cake, added raspberry zhmenka or something else - well, then as usual). Here's what it turns out (it's jelly):Red currant jam
And I rolled up the jam from a bread machine (albeit from oranges) and stood with me until winter. I cooked this for testing when I just bought the stove, four years ago. It seems to me unprofitable - it turns out very little, it's easier to cook as usual. But this is as anyone - maybe, who does not need much.
Freesia
Red currant jelly is very tasty, I made it last summer. And this year I have not enough currants, just for HP. It turned out a little more than a liter of jam. Well, the main thing is that it will remain, I use this JAM program for the first time, and I liked it
Pinky
A small amount of jam-jam is easier to cook in the microwave - it turns out faster, but the effect is the same. And in HP I feel sorry for scratching a bucket with sugar and even driving the stove for an hour on the "Jam" program is still long. In micro, I boil any berries (if you need a little) for 20-25 minutes at a power of 600. If you need to roll up, then pour a little red wine (sherry, port or just vodka on top of the jar so as not to mold, and it will stand perfectly).
Freesia
I wish I had a microwave.And in HP, the sugar and berries are first heated, the sugar melts and, in my opinion, does not scratch with slow stirring ... was it really wrong ... but there are no scratches
tatalija
and can you pass the red currant through a juicer so that you do not suffer with wiping?
Pinky
Actually, you can, only too much juice remains in the press. You still have to strain. And then wash the juicer and blanch in boiling water for 1 minute and rub it with a wooden spoon through a sieve. Then rinse the extracts with the same water after blanching and cook the compote / jelly. This time I chopped the currants with a submersible blender and did not scald it. I just wiped it off.
Sofim
My mother passes red currants through a manual juicer - like a meat grinder. The cake comes out dry. Electric, I think, is much easier. Then they make jelly jam from the juice. Currant life also depends on the amount of sugar. Then even spread this yummy on bread, even layer a cake or cake, even dilute it with water and drink
A very necessary jam in the household
tatalija
great idea and great advice. Thank you, when ripe I will definitely do
RybkA
Quote: Sofim

My mother passes red currants through a manual juicer - like a meat grinder. The cake comes out dry. Electric, I think, is much easier. Then they make jelly jam from the juice.
Oh, and I can't do anything with this manual squeezer. There are no instructions, because I got it from my mother-in-law. She no longer remembers how to use it. Hands for a very long time, so I put it on the juicer twice, and then I squeeze it.
Sofim, can you tell me how to use this thing?
Zhivchik
I don't understand why exactly to cook jam?
I make the finest raw porridge jam. It tastes much better than boiled one. My boiled ones do not want to eat. There is a jar with NG open in the refrigerator. And where is it?
And you can soak a cake with raw jam, especially near the meringue cake.
You can pour half sour cream into a plate, and half a boiled cheese. And eat with pancakes. Delicious. Children really like it.
Lady with @
I squeeze the juice of 1 kg of berries, add 1.5 kg of sugar, bring it to a boil on the stove, skimming off the foam, and pour it hot into prepared jars, immediately close it with plastic lids, pressing the middle of the lid slightly with my palm. The jars cool down at room temperature, the lid is attracted and then even in the refrigerator, even in the pantry, the jelly is well preserved. And vuuuusnooo))
Sofim
Quote: RybkA

Sofim, can you tell me how to use this thing?
I rarely saw the process for a long time. I only remember that the juice flows into one hole, the cake crawls out into the other. At the bottom there is a screw that regulates the dryness and moisture of the cake. The wetter the cake, the easier it turns and vice versa. Here ...
Sofim
Zhivchik
We cook so that you can store the jam without a cellar and refrigerator. Or is there some other way to save it? in my opinion, have not yet come up with
Zhivchik
Quote: Sofim

Zhivchik
We cook so that you can store the jam without a cellar and refrigerator. Or is there some other way to save it? in my opinion, have not yet come up with

If you like boiled jam, then boil it. Nobody argues.
Sofim
So it is not stored in another way, there is no question of "like" .. although, of course, I like it, since I have not tried another.
RybkA
Quote: Sofim

I rarely saw the process for a long time. I only remember that the juice flows into one hole, the cake crawls out into the other. At the bottom there is a screw that regulates the dryness and moisture of the cake. The wetter the cake, the easier it turns and vice versa. Here ...
And I seem to be spinning, but nothing comes out. Everything rushing back and different cracks
Zhivchik
Quote: Sofim

although, of course, I like it, since I have not tried anything else.

That's the same ... everything is learned in comparison.
tanchik
Quote: Luca

Guys, I have heaps of red currants at my dacha. We are all normal people, so no one eats it. ;

That would be my boys yes to your dacha! You would not have "heaps" of this berry. :
And the jelly-jam from poriches, or red currants, is the very first one to leave. That's just a lot of fuss with him.I will definitely try to bungle it according to your recipe. Maybe they won't pay attention to the bones
Zvezda askony
And what is the blame?
Kalyusya
Quote: Zvezda Askony

And what is the blame?

Red Ribes.
Zhivchik
Quote: Zvezda Askony

And what is the blame?

Wow ... in Moscow they know what porchka is, in Krasnodar they know, but in Leningrad they don't. No, though. In Leningrad they may know, but in St. Petersburg they don't.
Zvezda askony
Quote: Zhivchik

Wow ... in Moscow they know what porchka is, in Krasnodar they know, but in Leningrad they don't. No, though. In Leningrad they may know, but in St. Petersburg they don't.
Well, I'm a gardener, then so-so-a beginner.
And this was the first time I saw and read such a name. And I have never heard that red currant was called that.
Not now, not in my youth.
And in childhood, it was already, so long ago, that I don't even remember.
tatalija
Girls, I made currant jam, but somewhere there was clearly a mistake. Very tasty, but not jelly, but something in between syrup and jam, liquidish. I'll tell you how I did it.
There were 4 kg of red currants, I passed it through a juicer, did not do it twice, did it in one spin. The cake did not seem to be very wet (the Philips juicer was spinning at high speed, such recommendations are there for berries), of course it was not like after a carrot, dry.
It came out about 2 liters of juice +, -, covered 2.400 gr. sugar, let it stand overnight, and in the morning boiled it for 40 minutes, closed it hot in jars. I drew attention to the rhinestone that it was liquid, but I think it would cool down to thicken, and a day later I went to look and no, there was no jelly. Previously, the berry was ground, after a little boiling. Maybe someone that needs to think about the future. Although tasty is unreal
skate
tatalija, It seems to me that if you have already separated the juice from the cake, then it makes no sense to leave it with sugar overnight, because we fill the berries with sugar and leave them so that they let the juice go. Regarding the jelly, as I understand you cooked it a little, it seems to me that you need to cook it longer or several times, the wig (red currant) jellies very well.
Zvezda askony
I still have no jelly.
But I tried not to cook - so that it was as useful as possible.
I hope that it will be good.
Although taking into account the fact that apples are dumb, then they will be eaten, or rather drunk - everything that will be done
pljshik
Girls good morning! About 10 years ago I read such a recipe for red currant jelly, since then I have been doing this only. Rinse the currants, pour them into a saucepan (preferably steel), take an incomplete glass of water for 1 kg of berries and see - as soon as the berries begin to burst, remove from the heat and wipe (I specially bought the Fantasy mill in Tapper, and earlier I rubbed it through a sieve, very it was hard). We get the juice - puree, Then, whatever you want - either freeze the juice, or just add sugar (about 1.3-1.4 sugar per 1 liter of juice), stir until completely dissolved and you have live jelly, you can boil it on fire for 5 minutes and then you already have jelly will stand outside the refrigerator. You can add some raspberry or black currant juice, then you will already have an unusually tasty jelly. If you pass it through a juicer, then the jelly usually does not work. And with the method of minimal heating, the pectin from the skins turns into juice and everything solidifies perfectly. Try not to regret it, especially since it is easier to work with such a red currant.
tatalija
Thank you girls, now I understand where the pectin is in the currant.
pljshik, you can write about your mill, I understood that stupidly.
I just spun some of the currants with half a kilo in a food processor with sugar, and so it was not boiled and became jelly-like, although everything is there and bones from the skin
tatalija
By the way, for mine this jam, after long years of inactivity, turned out to be a discovery. And now all the other berries have moved aside, there are only red currants
pljshik
tatalija I have been using my mill for a long time. I make the jam fresh, that is, grated berries with a little sugar and in cooling trays in the freezer. My homemade raspberries are now only eaten fresh, the bones are frozen separately for tea.But this year there are a lot of red currants, so I make jelly. As I said, I prepared red currant syrup and added raspberry juice there, the second option with black currant. No bones and skins, you want pancakes, you want a cake, and pour the most delicious ice cream on top or make a refreshing drink - that is, a minimum of sugar and maximum benefit. Moreover, besides berries, you can make mashed potatoes from apples and also add different syrups there - it's great who has small children (all without preservatives)
nut
Pljshik I made red currants according to your recipe - from 1.6 kg of red currants at the output 3.5 liters of jelly turned out - they stand while they cool down In the end, so that it does not work out - my thanks to you, because it is sooooo tasty
pljshik
Irina, we are your namesake. Eat to your health. You can also make black currants. Good luck! Yes, I almost forgot - until the jelly has cooled completely, do not close the lids.
tatalija
pljshik , I understand that this is not the topic, but I looked at the Tupervarovsky catalog on the Internet, the mill is there only for cheese, is that it?
I am also a supporter of fresh berries, because the freezer is already full. But it is with this berry that you want jelly jam. I understand that boiling them and therefore putting them on the juicer will not work out, then I think you can screw up the knives in it.
But with the lids, I closed the hot jam. Yesterday I looked at him, no, not frozen, everything is in the same average liquid state. It can be seen that there is not enough of that pectin in it, and I will have to return to the old method, therefore I’m prying you with that mill.
tatalija
I will add with my description,
I first squeezed it out and only then cooked for 40 minutes, and my result is no jelly. I cooked pure juice with sugar
nut
And I immediately closed
Sofim
At the expense of jelly - somehow we didn’t freeze. They did it using the same technology as always, even poured more sugar. They did not understand why then. And all the other times before and after - froze. So anything can happen ..
tatalija
The first time I did it as I described earlier, that's why the doubt remained. The berries that are simply grated, they do not spread.
I think that next time you need to boil everything in a small amount of water and then grind it, the question remains how? and what? so as not to return to the old grandfather's method. There is a Vosh 47 harvester ... maybe some grater will fit in it, there is a Philips 7771 harvester, a juicer. Only I think it's impossible for anyone anywhere, maybe someone will need me
nut
I rubbed it with a blender with my leg, but the truth is I didn't filter anything - seconds and everything is ready
pljshik
The tatalija mill is called Fantasy, it was this spring on special offer. Fill the berries with water and put on the fire, as soon as the berries begin to crack or burst, remove, mix and begin to wipe. Then add sugar to about 1 liter of 1.2 or 1.4 sugar and stir until the latter is completely dissolved, if stored in the refrigerator, then you do not need to cook. And if for storage, then do it as a five-minute, after boiling for 5 minutes and in banks. It is better to close well-cooled jars (otherwise, water droplets accumulate on the lids, which then fall on your jam and, as a result, mold is work to smudge). I do not advise using a juicer, it turns out foam, mine did not eat this, solid bubbles and does not freeze. And through the mill, no peels, no grains, you want cottage cheese, you want pancakes, and if you pour ice cream, then just yummy (especially raspberries), you can make a layer in the cake. And now, with such heat, water with such an additive, all sorts of forfeits and colas, are quietly resting on the sidelines.
tatalija
pljshik , Thank you for your patience . Your description is the same as I am doing. I just wanted to make it easier and thought that a juicer was the way out. Then the question arose, where near the currant to be pectim, with your help I understood (since I was dimly beginning to guess). Now the question arose again, how to grind, so as not through a sieve. We do not have such a mill in the catalog, I will try to write to this representative office, or I need to look for something similar.
pljshik
Good morning everyone! Tatalija if you have familiar consultants in tapper, you can ask them, but it seems to me that it was new in the Baltic catalog. Until there was a mill I did it through a sieve, but unfortunately it was long and dreary, and it eats quickly and is not noticeable
tatalija
pljshik , thanks, I will. Looked like how the Mulineshki are releasing a similar grind.
pljshik
The girls were making red currant jelly yesterday. Today they barely picked it off with a spoon, this is the one that I cooked for 5 minutes, and fresh (just mixed with sugar) turned out like pudding. My husband quickly took a jar to work, the mineral water with this additive is just yummy. Yes, when I brought the berries to a crackle I added a couple of lemon balm sprigs, so I liked it even more (we respect this herb very much).
Irino4ka
I have an old (Soviet) screw juicer.
Approximately this
Red currant jam
It is like a meat grinder, only it has a larger screw (spiral part). You load the berries from above, twist the handle, juice is poured from the "apron" that is put on the auger. I noticed that the juice from such a juicer is thicker and better gelled. Although, as someone has noticed, it is not necessary once at a time. Sometimes it doesn't thicken at all. And I collect currants at different periods - I give it a little overripe to get some juice, and sometimes I take it off early. The result is unpredictable.
I did it through a centrifugal juicer - I didn't like it. The juice is very "liquid". This is how I squeeze the currants only through my old one. I do this in the country, so as not to litter at home. And at home I am already finishing everything else.
pljshik
tatalija today at the assembly in Tapper on a special offer just offer the mill Fantasy with a discount.
Zvezda askony
Made jam according to a new version
1) For 1.700 berries, 1 cup of boiled water
2) Warmed up - looked that the liquid became twice more
3) Rubbed on Keshina rub
4) Added a sand at a rate of 1 to 2
5) Heated it until the sugar dissolved (but did not boil it - as taught) 6) Poured it into jars (the jars were previously sterilized in the airfryer for 15 minutes and screw caps for 1 minute)
6) Poured into jars, screwed the lids. Held in the airfryer for 3 minutes
After a day there is no jelly
What is not so?
Maybe it was necessary to let stand with the skin?
pljshik
Hello girls! Zvezda did not need to be closed with lids and sterilized additionally. It's a pity I don't have a camera right now, but one of these days I will appear and I will definitely take a picture of my jelly. After the berries have rubbed, add all the sugar and stir everything almost until it is completely dissolved, put on the fire and bring to a boil - 5 minutes (over low heat, like a 5-minute time. Remove from heat and immediately go through the jars, let cool (cover with a towel) and only after that close it. I have it with a small amount of sugar, for making compote, so I barely pick it out with a spoon, but it’s difficult to dissolve water, such a jelly is strong. started to burst remove from the heat and wipe it. You can not pour a glass of water, but 2/3 or even 1/2, although now the berries give a very thick syrup in drought.

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