White currant jam: secrets and cooking options - how to make delicious currant jam from white fruits

Picking currants

Depending on the region, berries are collected from mid-July to early August. It is recommended to pick white fruits directly from the branches. This way the berries are better transported and do not wrinkle. Remove the currants from the stalks immediately before cooking.

The sorted berries are transferred to a colander and gently rinsed with running water. The pressure in the tap should be low so as not to damage the fruit. 10-15 minutes on the sieve, and the berries are sent for further processing.

Recipes for amber white currant jam

Cooking in sugar syrup - a classic version of jam

The proportions for this recipe are standard: for a kilogram of berries, take a kilogram of sand and a two-hundred-gram glass of water.

Sugar is poured into a wide bowl or basin (preferably enameled or copper) and poured with a glass of water. After boiling, add white currants to the thick transparent syrup. Boil the jam for a quarter of an hour. Thick foam, which every now and then will appear on the surface and form into clumps, is removed with a spoon. This will allow the syrup to remain transparent.

Hot jam is poured into jars, trying to evenly distribute the boiled white currants. In order for the product to be stored longer, it is important to ensure that the container is sterile. To do this, the jars are treated with hot steam. Read about options for sterilization at home in our selection of articles.

"Five Minute"

1.5 kilograms of currant berries are sprinkled with the same amount of sugar. The products are immediately placed in a bowl for further cooking. So that the berries begin to release juice, they are carefully mixed. A spatula made of wood or silicone will cause the least harm to the fruit.

After 3-4 hours, some of the sugar grains will dissolve in the released juice. At this time, the bowl of berries is sent to the stove. After the syrup boils, cook the jam for exactly 5 minutes. The heating of the stove is set to the maximum value so that the jam heats up quickly. The mass is continuously stirred, preventing the dessert from burning.

This quick-cooking jam retains a large amount of vitamins, since the heat treatment of the currants was short-lived.

Jam-jelly

White currants are rich in natural pectin, so thick transparent jam is prepared from this berry without the use of additional gelling substances such as gelatin or agar-agar.

Juice is extracted from washed berries using a juicer. Another option is to use a blender or meat grinder, but after grinding the berry mass in this way, you will have to tinker with grinding the currant mass through a metal sieve to get rid of seeds and skin residues.

The volume of juice obtained is measured in a liter jar. For every full liter take a kilogram of granulated sugar. The products are combined and put on fire to boil. On average, this will take about 40 minutes. To make the jelly transparent, foam is constantly removed from the surface. Particular attention is paid to thoroughly mixing the product. It is extremely necessary so that the emptying mass does not stick to the bottom of the cooking container.

Check the readiness of the currant jam-jelly by dropping a drop onto a saucer. If the jam does not spread to the sides, then turn off the heat and put the mass into jars or screw cups.

Watch the video from the channel “Recipes from Lirin Lo” with instructions for making white currant jam from juice

Ground jam

This is a quick version of jam-jelly. It turns out thick, but not transparent.

1.5 kilograms of ripe white currants are passed through a meat grinder or punched in a blender in small portions. Sugar is added to the resulting berry puree - 1.7 kilograms. Mix everything well and leave it alone for 30-40 minutes.

Next, cook the jam on the stove, stirring continuously, for 5 minutes.The fire is turned off, and the bowl is covered with a clean piece of cloth to protect the product from dust, debris or insects. Under no circumstances should you use a lid, otherwise condensation will form under it.

After a day, the jam is continued to be cooked. The heat treatment time is the same - 5 minutes. After the next boiling, the currants are cooled again, and then boiled for the last time. The total is 3 sets of 5 minutes.

“Live” jam without boiling

Here the cooking procedure boils down to grinding the berries through a meat grinder and mixing them with sugar. The ratio of products is 1:1. Store this dessert in the freezer in sealed bags or disposable plastic containers. It is advisable to make sure that the sugar crystals are completely dispersed in the berry mass before putting it in the freezer.

From frozen berries

If gardening in the summer does not allow you to prepare berries for future use, then preparing white currant jam can be postponed a little by freezing the harvest.

Read about how to properly freeze red berries. Here. All methods of preserving red currants in the freezer are equally suitable for preparing white currants.

Place 1.5 kilograms of frozen berries in a wide bowl or pan. Granulated sugar is poured on top - 2 kilograms. They take more sugar on purpose because the berries become much sour after freezing. The mass is stirred and left at room temperature for 20 minutes.

The sugared berries, slightly removed from the ice, are placed on the stove and heated slowly. After the syrup has boiled, cook the jam for a quarter of an hour, and then seal the jam in jars in the usual manner.

For an option for making white fruit jam in a bread maker, see below.

With the addition of red currants

You can diversify the taste of the jam by replacing some of the white currant berries with red fruits of the same type. Red currants are used to make jam according to this recipe.

A glass of water and 7 glasses of sugar are mixed. To obtain a thick syrup, heat the products over medium heat for 5-8 minutes. As soon as the liquid boils, add a kilogram of fresh white currants and half a kilo of red fruits. The berries are boiled for 25 minutes and placed in jars for the winter.

With oranges

Currant dessert with orange slices turns out to be very aromatic. To prepare it, take 2 medium-sized ripe oranges per 1 kilogram of white currants.

Preparing fruit. The oranges are washed with a brush, then the zest is removed from one of them with a knife or a special grater. When using a knife, try to remove the top layer as thinly as possible so as not to touch the white layer of the peel.

Next, the citrus fruits are peeled and the pulp is cut into arbitrary slices. During slicing, carefully remove all the bones. Once in the jam, they will give a bitter taste.

Orange slices are combined with a kilogram of sugar and currants. Literally in 1 hour the berry-fruit mass will give juice. The bowl is placed on the stove and boiled in one of two ways: boiling once for 20 minutes or boiling three times for 5 minutes each, followed by natural cooling.

Storage methods and periods

White currant preparations are stored along with an arsenal of other winter preserves throughout the year. A cool, dark place is ideal. The only exception is workpieces without heat treatment. Raw jam is stored in the depths of the freezer for 8-10 months.

Vitamins are also prepared from fresh and frozen white currants. compotes. On hot days, a refreshing currant drink with ice cubes will help quench your thirst, so don’t miss the article about homemade clear cocktail ice.