While summer pleases us with ripe fruits, the season of homemade preparations lasts. Each skilful hostess tries to roll up as many different pickles, compotes, salads, sauces and, of course, preserves as possible. If the classic versions of sweet jam and marmalade are already waiting in the wings in the pantry, and you are thinking how else to please your family on a cold winter evening, then this recipe is for you.

Delicious red currant and apple jam turns out to be very aromatic and thick. The sweetness of the berries, diluted with the acidity of the fruit, creates a truly unique and inimitable composition of taste. Such jam will ideally complement a cup of tea, bun or pancakes. The currant and apple dessert can also be used to create homemade cakes. Since the jam turns out to be quite thick, it is perfect as a filling for pies, pies, bagels or croissants.

Ingredients

• Red currant - 400 g;
• Apples - 500 g;
• Sugar - 500 g;
• Water - 0.5 tbsp.

Preparation

To begin with, red currants must be sorted out from twigs, leaves and spoiled berries. Next, the fruits must be placed in a colander and rinsed under high pressure of cold water. Alternatively, if you have black currant, make this jam from it.


Place the red currants in a saucepan, and add half a glass of water. Place the container with berries on medium heat and boil them for 5-10 minutes. It will take you very little time for the red currants to let the juice flow. To speed up this process, you can use a potato pusher. Squeeze the berries with the device right during cooking.


Cool the currants slightly (10 minutes), and then rub them through a coarse metal sieve into a clean container.


Add sugar to the currant mass and mix well.


Peel the apples and then cut the pulp into wedges. Any kind of fruit is suitable for making jam. By the way, their number can also be varied at your discretion.

Send the apple slices to the currants. Return the pot of fruit paste to the stove again. Simmer the mixture over low heat for 10 minutes.


Remove the pot from the stove. Grind its contents with an immersion blender, turning the mass into a homogeneous puree.


Put the saucepan on the fire again (the flame should be below medium), and boil the dessert for another 10 minutes. Leave the treat for one hour, and then check how thick it becomes. If you want a more viscous dessert consistency, boil the jam again.


Sterilize the pre-washed jars in the oven for 10 minutes at a temperature of 100 degrees. Cover the lids with which you will roll up the container with the workpiece, pour boiling water for a few minutes. Distribute the finished apple and currant jam into sterile jars, filling them to the very neck. Roll up the containers well with the lids. After the dessert is infused, it will turn out to be even thicker, thanks to the gelling properties of apples and currants.


Jars of jam must be cooled, wrapped in a blanket, and then moved to storage in a dry and darkened room.

Bon appetit and most delicious winter with an unforgettable summer fruit aroma!

Today we propose to cook a very tasty blackcurrant confiture, a recipe for the winter with apples is both simple and interesting. By its consistency it turns out to be very thick, delicate and silky. Apples, due to the pectin content, will make our delicacy thick. Already at the end of cooking, the consistency will be visible, and after cooling it will become even thicker and more dense. Such confiture can be used to fill brass pies, you can use it as a filling for shortbread cake, it can also be added to morning cereals, cheese cakes, pancakes or pancakes.

- black currant - 300 g,
- apples - 3 pcs.,
- sugar - 300 g.




We choose apples of any kind, we decided to give preference to the mixed composition - apple-pear. We wash the apples under running cool water, wipe them dry. We cut each apple lengthwise into two parts, cut out the seeds and partitions. Leave the skin of the apples in place. Now we cut the apples into arbitrary pieces, so that they fit into the hole of the meat grinder.




We sort out the currants, put the selected berries in a bowl, fill them with cool water, remove the floating leaves and dry twigs. Drain the water, dry the berries.




Now we need a meat grinder and a blender, first we skip currants and apples in a meat grinder, choose a mesh with the smallest holes. Transfer the chopped mass to the blender bowl, beat at high speed. The result is a smooth, thick puree. This puree can be frozen in portion molds.




We shift the currant and apple puree into a saucepan with thick walls.




Pour in a measured amount of granulated sugar. We mix everything, send it to the stove. Based on your taste preferences, you can add your favorite spices to the berry and fruit puree.




Setting the hotplate to medium heat, cook the jam for about 12-15 minutes. We make sure that our delicacy does not boil too much, we also stir it several times to avoid burning. The jam changed a little in color, thanks to the currants, it became a rich dark color, the consistency turned out to be thick. In order to be one hundred percent sure of the smoothness of the jam, we punch it with an additional immersion blender. After this process, we boil the jam for another minute.




We prepare jars for confiture in advance - we wash them thoroughly, sterilize them over steam or in the oven. Boil the lids in boiling water for five minutes. We spread the hot jam on the jars, tightly tighten the lids, cool in an inverted state under a blanket. Put the rest of the jam in a bowl, remove the sample after cooling. We store the workpiece in a closet or closet.




Enjoy your meal!

It turns out no less tasty

The benefits of black currant can hardly be overestimated. Moreover, not only fresh berries are useful, since enough vitamins are stored in jam or jam to maintain our health in winter and early spring.

Berries of black currant for jam are taken ripe enough, without signs of spoilage and decay. In this case, the berries will retain their shape even after many months. And sugar and sealed containers prevent pathogenic microorganisms from multiplying.

The principle of making any jam is simple: berries or fruits are cooked in sugar syrup or in own juice with the addition of sugar, and then sealed in a sealed glass container. During the cooking process, it is better not to interfere with the jam so that the fruits do not lose their shape, but it is important to ensure that delicious dessert not burnt to the sides of the pan. During cooking, the sugar turns into the berries, and the liquid from the fruit turns into syrup. For blackcurrant jam, jams and marmalades, it is better to use small jars, no more than 0.5 liters in volume - and they are eaten faster and it is more convenient to work with them.

If you plan to cover other berries or fruits along with black currants, it is important to calculate the sugar concentration, since the taste of the jam can be changed.

Thick jam

Thick, fragrant, jelly-like - this jam is made from black currant. In winter, putting a spoonful of jam in a cup of boiling water, we will be happy to drink aromatic tea with black currants. In addition, blackcurrant jam is perfect as a filling for homemade baked goods.

Time: 10 minutes + 12 hours for soaking the berries.
Yield: 2 cans of 500 ml

Products

• black currant - 1 kg;
• sugar - 1 kg.

Having collected a crop from a currant bush or bringing berries from the market, the first thing to do is to sort them out. Small twigs, leaves, dry sepals can get into the berries. There is a very easy way to get rid of this junk quickly. Fill the currant berries with cool clean water. Stir the berries in water. Leaves, dry small twigs, sepals from berries will immediately appear on the surface of the water, which we simply merge with water. Further, pouring handfuls of berries into another bowl, we collect the remaining large garbage, which we then throw away.

Chop clean, sorted out fruits of black currant in any way. It can be a blender, meat grinder, or grind thoroughly in a mortar.

Pour the grated currant mass with granulated sugar. Stir, distributing granulated sugar throughout the currant mass. Cover the container with a mixture of currants and sugar, put it in the refrigerator overnight.

The next day, after taking the mass out of the refrigerator, we put it on the stove. Stirring the future jam, heat it to a boil. Cook currant jam for 10 minutes after boiling, skimming off the foam. Check the readiness of the jam by dropping it on a saucer.

If the drop on the platter is frozen like a bead, then the jam is ready. We roll the dessert into sterilized jars. Turn over, put on the lids for 2 hours, and then return the cans to their normal position.

We store the container with currant jam in the apartment in a cool place.

With honey

We are used to making jam with the addition of regular sugar. But the delicacy will become even tastier and healthier if sugar is replaced with honey. There are double benefits from such a dessert: useful substances of natural honey and vitamins of black currant - why not a cure for colds and sore throats? It will turn out, of course, a little expensive, but it is quite possible to roll up a couple of small jars for the winter, just in case "to heal and strengthen the immune system."

Ingredients:

• 2 kg of black currants;
• 2 kg of light honey: acacia, lime, fireweed;
• 1 glass of water.

How to cook

1. Remove the currants from the twigs, pour into a basin, where to pour cold water. Dry sepals will float to the surface, remove them.

2. And rinse the berries, transfer with a slotted spoon to a sieve and let the water drops drain.

3. For syrup, dilute the light honey with a glass of water - and stirring continuously, bring this mixture to a boil. Do all this on low heat.

Note: why light honey? First, it tastes milder. Secondly, the fruits cooked in it retain their natural color and original appearance. And thirdly, you need to know that dark honey is usually bitter, and this bitterness will invariably go to jam.

4. Immediately send the berries into the syrup and continue to cook for 5 minutes, no longer, stirring again continuously. Cool the jam by covering the dishes with gauze, and then put in small jars. Clean, boiled or scalded with boiling water.

5. Such jam can be not sealed "tightly", but simply closed with screw caps. It keeps well throughout the season and is not sugar-coated.

To prevent the jam from becoming sugared during the winter, citric acid or juice from half a lemon is added to the dessert. Closing will also help to avoid thickening. liquid jam hot.

With apples

Delicious and thick jam with black currant aroma and whole apple pieces.

Time: 30 min.
Output: 1 can of 0.5 l.

Products:

• black currant - 0.3 kg;
• apples - 0.3 kg;
• sugar - 0.4 kg;
• lemon - ¼ part.

To make currant jam with apples tasty, sweet and aromatic, I bought ripe black currant berries and delicious aromatic apples on the market. Placing the black currant fruits in a colander, I wash them under running water. Then I sort out the berries, discarding the spoiled fruits and small litter. If there are berries on the branches, then I remove the branches. I immediately sort the sorted out part of the berries into a plate.

Having finished with the berries, I pour in them all the sugar that I have set in the recipe. Grind black currant with sugar wooden pestle.

I wash the apples. Then I cut the apples into quarters to remove the hard core and pits from the apples.

Removing all unnecessary from apple slices, cut them into small pieces. I have apples with a soft and thin skin, so I decided not to remove it. If apples have a thick and tough skin, then they will have to be peeled.

Pour the chopped black currant with sugar into the cooking utensil, put it on the stove. I make a small fire, because according to this recipe, the jam is cooked immediately, without first infusing the berry mass with sugar. This means that the sugar did not have time to melt in the berry juice, and in order to avoid the sugar burning to the bottom of the cooking bowl, the process of heating the mass should not be quick. Heating the currant mixture with sugar, I often stir it with a wooden spatula. I cook the currant mass for 5 minutes.

Now I pour the sliced ​​apple pieces into the currant mass, mix.

I squeeze the juice out of a quarter of a lemon. By adding to lemon juice some water, pour it into the jam. Now that all the ingredients are added to the jam, I cook the jam for 15 minutes, avoiding a strong boil, stirring it with a wooden spatula. When cooking the jam, there was no foam in the cup, but when foam appears, it must be collected and removed. I put the hot currant jam with apples from the cooking bowl into the dishes prepared for canning (I prepare the jars and lids for them, as usual: I thoroughly wash and sterilize them). Having hermetically rolled the jam, I turn the jar upside down to cool it down.

The photo shows that the jam is thick, and the apple pieces are not boiled. This jam is convenient for homemade baking.

Enjoy your tea with fragrant currant-apple jam.

For blackcurrant jam to succeed, it is important to determine the end of cooking. I advise grandmothers to determine readiness by the foam, which forms in the center of the pan, and does not diverge around the edges. At the same time, the berries do not float to the top, but are evenly distributed throughout the syrup. Also, the readiness of the jam is determined by dropping it onto a plate - the mass does not spread and keeps its shape.

Shabby version

Jam that does not contain skins and bones becomes the best treat for children. Such a dessert can be eaten with tea, with cookies, put as a filling in baked goods - in any form delicious jam from black currant will bring considerable benefit.

Ingredients

• two kg black currant berries
• 1.5 kg sugar
• half a glass of water

apple-currant dessert rich in vitamins and minerals such as: vitamin C - 105.2%, cobalt - 18.9%, copper - 13.5%, molybdenum - 16.2%

Why apple-currant dessert is useful

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. Deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

still hide

You can see a complete guide to the most useful products in the appendix.

Today we propose to cook a very tasty blackcurrant confiture, a recipe for the winter with apples is both simple and interesting. By its consistency it turns out to be very thick, delicate and silky. Apples, due to the pectin content, will make our delicacy thick. Already at the end of cooking, the consistency will be visible, and after cooling it will become even thicker and more dense. This jam can be used to fill brass pies, it can be used as a filling for a shortcrust cake, it can also be added to morning cereals, cheese cakes, pancakes or pancakes.

- black currant - 300 g,
- apples - 3 pcs.,
- sugar - 300 g.




We choose apples of any kind, we decided to give preference to the mixed composition - apple-pear. We wash the apples under running cool water, wipe them dry. We cut each apple lengthwise into two parts, cut out the seeds and partitions. Leave the skin of the apples in place. Now we cut the apples into arbitrary pieces, so that they fit into the hole of the meat grinder.




We sort out the currants, put the selected berries in a bowl, fill them with cool water, remove the floating leaves and dry twigs. Drain the water, dry the berries.




Now we need a meat grinder and a blender, first we skip currants and apples in a meat grinder, choose a mesh with the smallest holes. Transfer the chopped mass to the blender bowl, beat at high speed. The result is a smooth, thick puree. This puree can be frozen in portion molds.




We shift the currant and apple puree into a saucepan with thick walls.




Pour in a measured amount of granulated sugar. We mix everything, send it to the stove. Based on your taste preferences, you can add your favorite spices to the berry and fruit puree.




Setting the hotplate to medium heat, cook the jam for about 12-15 minutes. We make sure that our delicacy does not boil too much, we also stir it several times to avoid burning. The jam changed a little in color, thanks to the currants, it became a rich dark color, the consistency turned out to be thick. In order to be one hundred percent sure of the smoothness of the jam, we punch it with an additional immersion blender. After this process, we boil the jam for another minute.




We prepare jars for confiture in advance - we wash them thoroughly, sterilize them over steam or in the oven. Boil the lids in boiling water for five minutes. We spread the hot jam on the jars, tightly tighten the lids, cool in an inverted state under a blanket. Put the rest of the jam in a bowl, remove the sample after cooling. We store the workpiece in a closet or closet.




Enjoy your meal!

It turns out no less tasty