Red currant jam (without cooking)

Category: Blanks
Red currant jam (without cooking)

Ingredients

Red currant juice 1 glass
Sugar 2 glasses

Cooking method

  • Jam can be made in two ways.
  • 1. On any meat grinder (I have a manual one), scroll the berries. Take a cheesecloth folded in several layers and put the mixture twisted on it. And squeeze-twist it. The juice flows into the container provided. I spread the mixture not all at once, but in parts. It's easier to squeeze this way. Throw away the gauze bones and lay a new batch.
  • 2 way. Scroll the berries through a screw juicer. The berries must be scrolled in small batches, literally 1 hour each. l. And everything will be fine with the juicer.
  • Pour sugar into the prepared juice in small portions and stir with a spoon until completely dissolved. That is, until the sugar dissolves, we do not add the next portion of sugar. I try, if it doesn't crunch on my teeth, then it's done.
  • Red currant jam (without cooking)
  • We pour the ready-made jam into sterile jars (I sterilize empty jars in a micron) If it seems to you that the jam is liquid, do not be alarmed, everything is fine. It will thicken, literally, every day.
  • And we store it anywhere (I'm just in the room)

The dish is designed for

how much do you cook

Time for preparing:

depends on the number of berries

Cooking program:

blank

Note

This recipe was suggested to me by my neighbor in the country, Aunt Galya. And she got it from her mother. And since I love unspoiled recipes and without the addition of preservatives, I immediately decided: The recipe is mine. Vitamins in jam 100%
An interesting observation: this jam is stored for years, every year it becomes thicker and tastier. Once I tried a 3 year old jam. Well it was so delicious !!!
There are many recipes for making red currant jam, but maybe mine will be useful to someone. I would be glad.

IvaNova
With us this jam over time stratifies into a thicker (top) and more liquid (bottom, syrupy) fractions. And with long-term storage, it has the habit of becoming sugar.
Sea buckthorn made according to this scheme behaves similarly
Natalishka
IvaNova, over the years, nothing and never stratified me. You just need to thoroughly stir and dissolve the sugar.
And why am I describing in such detail: pardon: I could just write, "stir the juice with sugar"
VELa
Can you use an electric meat grinder?
Vinokurova
Quote: Natalishka
I try, if it doesn't crunch on my teeth, then it's ready
Natalishka, invite me to try!)))))
This jam is very tasty, but I never tried to make it the way you describe ..
Natalishka
Vera, I think you can. True, I didn’t try it: girl_pardon: We have a manual one at our dacha. And now I'm doing it in a juicer. I also tried gooseberries to do this, but for some reason the sugar in it did not dissolve well.
AlenKa, so try it. Yes, delicious, like sour honey
Natalishka
Irina, yes, I'm talking about the “Princess.” In the subject, some had breakdown problems.
Not much sugar. That is why you can store it anywhere, and the suitability is not limited. And no one eats with tablespoons.
Mirabel
Natalia, Natasha, I also make currants. so superb it turns out! But I store it later in the refrigerator. Or just like that? in the cool?
The process is a dreary truth ... I grind the currants in a hand-held turntable (I forgot what it is called in Russian), Vera-Doha advised. This is a tolerable process, but then stirring in the sugar until it dissolves is very confusing. But then the result
Mirabel
Quote: Irsha
just for me a lot of sugar
Ir, I reduce the sugar a little, but it really turns out a bit luscious.
Natalishka
Vika, strange, not cloying at all. The juice is very sour. With this ratio of sugar, you can just in the room.It is hot here in summer, the average temperature is 30g. And it never goes bad. But I also don't taste sickly. : girl_pardon: I like it.
Mirabel
NataliaI will definitely do it again and put sugar at the rate and watch it again.
I really like to eat it with pancakes, pancakes, yogurt and fermented baked milk.
Sneg6
The other day I did a similar one, only I did not stir sugar. Where have you been before? I will use it next time. Thanks for the recipe!
Natalishka
Olga, but how did you not stir? I mean, cooked?
Sneg6
Natalia, just poured all the sugar, stirred it, stood for a little and in the jars. Sugar has not dissolved, and what to do?
I didn't cook.
Natalishka
Olga, and if you open and try to mix. It will only be difficult. Sugar should be gradually added. And so the hard crystals will crunch on the teeth. This jam can only be dissolved in hot water.
Yes, I posted the recipe because I read that everyone boils. What for? This berry with sugar and without cooking and jaundice never disappears and jellies well
Sneg6
Natalia, Thank you! I remembered pouring it into hot jars to dissolve the sugar. I watched the video on YouTube.
IvaNova
Quote: Irsha

what I mixed yesterday - 200 ml of sugar per liter of puree - stratified a little, stood in the refrigerator with maximum cooling ...
chatted the bottles, mixed
For us, stratification was not critical. Even on hand. The top was collected like jam, and the thinner "bottom" went to jelly or pancakes.
Then see how you like it best. There would be a product, but there will always be a way to use it
Natalishka
Quote: Irsha
heh - the taste and color .... I knew one woman who drank tea with sugar, eating a roll with a thick layer of jam, biting on halva, and she was fine, my mommy also likes to mix kg per kg.
Irsha, Yes, what's the problem, do as you like: girl-q: Who is against: pardon: This method is used by all my friends. And they use jam in different ways: some with a bite, some with a spoon in tea, some in baked goods with other berries. And this berry is universal (it is not strawberry, raspberry, apricot, apple ...) It is not eaten a lot
And in general, why should I make excuses: girl-q: How much negativity .. and caustic irony, strange like that: girl-q: After all, I wanted to share a recipe that has stuck with me (and not only me) for many years. And here..........
Natalishka
IvaNovaand why don't you check out your recipe. Maybe someone will please "And there you will continue the discussion of" your "recipe.
IvaNova
Quote: Natalishka

IvaNovaand why don't you check out your recipe. Maybe someone will please "And there you will continue the discussion of" your "recipe.
I left, I dare not irritate you anymore.
Write to everyone.
My deepest apologies for the intrusion
Natalishka
IvaNova, Irsha, did you choose my theme to express your bad mood? No where else?
Waist
Natalishka, I tried to make according to your recipe the truth is given, when the recipe was exposed

I liked right away that the recipe needed juice, and I decided that I would do it on a quick juicer and VOIL
Made In the cake, all the pulp with the peel flew out, and the bones almost all jumped in one lump in the tube through which we put everything into the juicer. I admired it, turned it off and pulled out this bony lump.

It was possible to wipe the cake to add to the juice, but I was too lazy

Then sugar ... I know for sure that it won't stand for a long time with brown sugar, even lemons will sour with it.
But white sugar is different. How much I didn’t stir, it didn’t dissolve Then the technology was distorted: I stirred it a few more times after some time and naturally - this killed the homogeneity of the jelly. ...

I didn't think that it was possible to make something normal from my SOUR currant, I just put this liter of defective jelly in the refrigerator and that's it. A month later I tried ...
It is VERY tasty, even in such a "kotsan" version as I did

I won't heat all this to melt sugar, because here the whole point is in dampness I will try other varieties of sugar and next year I will make normal jelly and in a normal amount, and not sniff

Natasha, THANKS for the recipe! Even though I managed to finish it off, I will fix it

And this ... and ate it with crusty, I really liked the taste! And it's easy! Here are just the preparation of the berry

I make a note for myself red -
wipe the cake through a sieve and add to the juice (do not be lazy);
use another sugar (check it for solubility BEFORE mixing with juice);
stir continuously until sugar dissolves, in one go.
Natalishka
Natalia, very glad that I liked it. Hmm, I've also wondered why some of them do not completely dissolve sugar: pardon: Well, when you are too lazy to stir or add a lot of sugar while stirring, this is understandable. But, most likely you are right, sugar is different. After all, when you beat meringues, sometimes sugar does not dissolve completely and crunches.
Waist
Natasha, so I made "Lemon sugar", so brown sugar completely dissolved with simple short-term stirring after 1.5 hours, and with this white one and after 2 weeks it was Sparkling with grains That's what's in the sugar that it doesn't dissolve Crystal probably
Natalishka
Natalia, can it be processed with something? By the way, I also made jam from gooseberries according to the same recipe. Could not completely dissolve together with my husband. I thought the gooseberries were to blame. It tastes exactly like you described above. Tasty but crunchy * JOKINGLY * Made the other day. Now I thought, maybe the sugar was from another package: pardon: And nothing to do with gooseberries.
Waist
I think that the berries have nothing to do with it. I will observe, read - maybe I will find it. If anything, I'll tell everyone!

Quote: Natalishka
I made jam according to the same recipe from gooseberries
Natasha, but it was not cooked either, only mixed with sugar? Did you add anything else?


Natalishka
Natalia, no, I didn't add anything or cook. Only sugar.
Waist
Natalishka, Thank you! And this is also not a note for the next harvest.
Natalishka
Maryka
Natasha, I made it according to your recipe. It took a huge amount of sugar, I had a five-liter bucket of currants. Part I did like yours 1: 2, in the process of mixing the currants have already begun to gel. It turned out about 2 liters. And I made 2 liters 1: 1, put it in the freezer. Thank you.
Natalishka
And now I'm stirring 1 tsp in a glass of water. last year's (leftover) jam. Quenches thirst very well in hot weather. And tasty and healthy.
Maryka
I squeezed the cake to throw it away, I also put it in the freezer, maybe I'll make fruit drinks in winter.
kolobok123
Natasha thanks for the recipe! Now we squeeze the juice on a screw juicer and the younger one is interfering with sugar ... yummy !!
Natalishka
Quote: kolobok123
Yummy
Yeah i like it too
ElenaBK
I have accomplished a feat today. Processed 4 kg of red currant. Since there is no auger juicer, the process of juice extraction was slightly painful. I put in a little less sugar than in the recipe, as it seemed to me too sweet. The process of dissolving sugar in juice is, I will report to you, meditation. You sit, interfere, think
The cake is frozen.
Natalishka, thanks for the recipe. For some reason, it seems to me that on a dark winter evening it would be cool to build a sandwich with butter, and on top of this jam, and with freshly brewed tea!
Natalishka
Quote: ElenaBK
I have accomplished a feat today.
Yes, as I understand you * JOKINGLY * Also earlier ... And now the auger juicer is very helpful. Previously, not even all the berries were harvested from the bushes, but now everything is down to the berries. The process has been simplified

Sails
Natalishka, thank you very much for the recipe, made several jars. : nyam: What kind of auger juicer do you have? Horizontal or vertical?
Natalishka
Elena, I have a horizontal princess.
Sails
Thanks for the answer, I will have to take a closer look at her, maybe I need it too
ElenaBK
Girls, all my cans are swollen. Unfortunately, I had to digest. It was stored simply in the apartment.It seemed to strictly follow the recipe. I am trying to understand what could be the reason, because I really want to avoid heat treatment, and there is no way to keep in the cold
Natalishka
Elena, it's a pity: girl_sad: Maybe it's the sugar? Has it completely dissolved? The amount of sugar is strictly according to the recipe, not to taste. Then it is stored at room temperature
ElenaBK
Natalishka, yes, probably it's the amount of sugar. Well, it's good that we noticed it in time, I had to boil it a little, I hope now it will stand fine. And I have a lesson: either well, ochchchen a lot of sugar, or ... a direct road for me to buy a second refrigerator.
Natalishka
Elena, just by posting above, you wrote about sugar. So I thought
ElenaBK
Natalishka, I'm stubborn, next year I will make a second attempt. I hope all be fine.
Girls don't save sugar)
Natalishka
Quote: ElenaBK
Girls don't save sugar)
It's better to eat less later
Natali73
Hello, do not tell me what lids you are closing, nylon or iron for twisting

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers