Redcurrant jam for the winter - 1 cooking recipes

Red currant, like a berry, is good for everything: color, taste, aroma. Its only drawback is that the seeds are quite large compared to the overall size. It is because of them that this berry is less popular than its closest relative, the black one. Making redcurrant jam at home solves this problem. How exactly? It's simple: grind the berry mass through a fine sieve. The result is redcurrant jam, clean and transparent. Moreover, not only the seeds remain in the strainer, but also the skin that has not had time to boil.

Before making redcurrant jam, the berries need to be washed, but the tails do not have to be torn off. Usually the berries are thrown into already boiling water and kept for about five minutes. During this time, the thin skin will burst, juice will come out, and the water will turn red. At this stage, the mass is passed through a fine colander or sieve. The liquid will drain into the container below, and what remains must be rubbed with a spoon or crushed with a potato masher. The juice released in this case is sent to a common container, and the pulp along with the tails is thrown away.

In the future, you need to cook jam from a mixture of water and juice with added sugar. It doesn’t take much time - half an hour at most. Depending on the volume of water, the jam becomes thinner or thicker. It is worth keeping in mind that during storage it will thicken and become more like jelly.

Of course, there are other recipes for red currant jam, with a preparation technology different from the one described. Not everyone uses exactly this method, with grinding. There is an easier and simpler way to get rid of the hard parts of the berries - chop everything with a blender into a paste or puree. By the way, it is also good because in this case the workpiece does not need to be subjected to heat treatment. But you will have to store it in the refrigerator, otherwise it will disappear.