Raspberry and red currant jam. Red currant jam for the winter Raspberry and red currant preparation for the winter

They will always find a place on the table. People drink tea with jam, bake pies, add it to desserts, and raspberry is also famous for its anti-cold properties. We advise you to prepare berry jam during the season according to one of the traditional or original recipes in order to delight yourself and your household with it in winter.

Good jam should be moderately sweet, not too liquid, shelf stable for a long time, and have a rich aroma. Each type of this preparation has its own nuances in preparation. So, raspberries are very delicate, they need to be washed carefully and not overcooked. They will make thick jam only with the addition of gelatin or similar components.

Currants, on the contrary, contain a lot of natural pectin. Thanks to it, it is easy to get dense jam from this berry, which can literally be cut with a knife. Currants have a bright taste and smell, and go well with many berries, fruits and spices.

Which raspberry to choose

Berries for cooking must be ripe, but not overripe, whole, without signs of disease or rotting. Insects are often found in raspberries. You can get rid of them by placing the berries in a weak salted solution for 15 minutes.

Raspberries are washed in the same way. It should not be placed under running water or handled with your hands - the delicate fruits will suffer. Place them in a colander and place them in clean cold water.

How best to choose currants

These berries for jam are also collected ripe and undamaged. Too soft and overripe will not work. It is better to cook from those that were collected from the bush no more than a day ago. The currants need to be washed, cut off the stems, and laid out to dry on a towel.

Blackcurrant jam is more common, but red currant is also suitable for preparations. Only white currants are best consumed fresh - when cooked, they lose their aroma. Red currants make delicious jelly and express jam “Pyatiminutka”.

Recipes for making jam

Try making raspberry and currant preparations using one of these simple recipes, and the taste of summer will be on your table all year round.

A simple recipe for the winter

Even those who do not like raspberry and currant jam separately admit that together they give an interesting taste.

Take a mixture of pure berries in any proportion as desired, for 1 kilogram of mixture - 1-1.5 kilograms of sugar and 400 milliliters of drinking water.

Cover the berries with sugar and wait 4-6 hours for them to release their juice. No need to stir!

Then add water and place the cooking container on the fire. When the mixture boils, reduce it and simmer for 30 minutes, skimming off any foam. Leave overnight or for at least 6 hours.

Bring to a boil again, cook for 10 minutes over low heat. Pour the finished mixture into pre-sterilized jars and seal.

Raspberry-currant jam “Pyatiminutka”

We prepare this jam for more than five minutes, but the heat treatment process is short, which allows us to preserve the shape of the berries (raspberries) and more nutrients.

You will need:

• 3 kilograms of currants;
• 1 kilogram of raspberries;
• 5.6-6 kilograms of sugar;
• 1 liter of water.

Preparation:

1. Mix 4 kilograms of sugar and water, wait until it boils and simmer over low heat until the liquid begins to thicken (about 10 minutes).
2. Pour the resulting syrup over the berries, boil and cook for 5 minutes, skimming off the foam.
3. Immediately add the remaining sugar, it can be from 1500 grams to 3 kilograms - it all depends on how sweet the jam you want to get in the end. Stir gently.
4. Pour the hot mixture into sterilized jars, cool completely, wrapping them in a blanket.

Raspberry and currant jam in a slow cooker

You will need:

• 2 kilograms of raspberries and currants;
• 3 kilograms of sugar;
• 300 milliliters of water.

Preparation:

1. Cover the peeled berries with sugar and leave for 5-6 hours at room temperature until they produce juice.
2. Transfer the mixture to the multicooker bowl, add 300 milliliters of water.
3. Turn on the “Extinguishing” mode and watch when the mass boils. After this, wait 5 minutes and turn off the multicooker.
4. Leave the berries directly in the bowl for 4 hours. Then repeat step 3 - bring to a boil in the “Stew” mode, boil for 5 minutes, leave for 4 hours.
5. In total, you need to repeat this cycle 3 times. After the third five-minute boil, there is no need to cool the jam - pour it hot into jars and roll it up.

Currant and raspberry jam without cooking

Raw jam is the healthiest of all possible options. At a boiling temperature of 100 degrees, most vitamins are destroyed, and ordinary jam is just a sweet dessert. Without cooking, jam is stored due to its sugar content. During the preparation process, you need to be especially careful about the cleanliness of utensils, hands and all products used.

You will need:

• 1 kilogram each of raspberries and black currants;
• 2 kilograms of sugar.

Preparation:

Grind the clean berries with a blender into a homogeneous mass. Add sugar, stir with a spoon or wooden spatula. Pour the mixture into sterilized jars and seal.

Assorted jam from currants, raspberries and gooseberries

Add other berries, such as gooseberries, to currant-raspberry jam to make its taste even more interesting.

You will need:

• 1 kilogram of raspberries;
• 1 kilogram of gooseberries;
• 0.5 kilograms of black and red currants;
• 3.5 kilograms of sugar.

Preparation:

1. Grind all the berries with a blender or using a meat grinder.
2. Transfer the mixture to a cooking container, add sugar and stir. You can add orange, cut into slices.
3. Turn on the heat, and after boiling, cook for 15 minutes. Remove from heat, leave for 5-6 hours, or overnight.
4. Boil the berry mixture again, boil for 5 minutes and roll up hot in sterilized jars.

Storage Features

A properly cooked delicacy can be stored for several years. To be sure of its safety, it is still better to use the jam within a year or even the first winter after cooking, and make a new one the following summer.

Store the jars in a dark place, a basement or cellar or a cold niche under a window is ideal. For 8 months, raspberry and currant jam can be stored in an apartment, provided that it is not exposed to direct light.

Do not expose the jam to freezing or sudden temperature changes - it may become moldy or sugary.

Raspberries themselves are a very aromatic, tasty berry and preparations made from them are more attractive, so I decided to combine the two flavors and make jelly from both of these berries at once.

To make red currant and raspberry jelly you will need:

Red currants 750g, raspberries 750g, sugar 600g, a glass of water.

I am writing about my proportions of berries, which I picked at the dacha this morning; we are already running out of them, since there was no rain and everything ripened earlier than usual.

I wash the red currants in running water without separating them from the branches, and I leave the raspberries as I picked them; they are clean and I don’t need extra water.

I pour the berries into a wide-bottomed pan and pour in a glass of water. It’s best to cook currant and raspberry jelly, like jam, in a basin, but it’s busy for me.

Next, I put the pan with the berries on low heat, close the lid and steam until all the berries crack and release juice. Then I put the pan in a bath of cold water and cool completely, after which I mash the berries with a masher until smooth.

I transfer the resulting slurry into a colander with 8 layers of gauze placed in it and squeeze out the juice, which I weigh and pour into a saucepan to reduce by half over low heat.

The juice from currants and raspberries will not even boil, but only a little steam will come from it.

After squeezing, I got 1.2 kg of juice, which I boiled by half and 600 g remained. Now I added the same amount of sugar to this juice.

Bring redcurrant and raspberry jelly with sugar to a boil, boil for 5-10 minutes, stirring constantly, then turn off and let cool by half. During the cooling process, the jelly must also be stirred several times so that a film does not form on top.

Then bring the jelly to a boil again and boil for another 3 minutes, remembering to stir. Next, pour hot into a low bowl with a wide bottom and, without closing the lids, allow the jelly to cool completely and gel.

Lately I have been using preserve containers for jelly; they are low and the lids close well.

I leave freshly poured jelly from red currants and raspberries open until the morning, or even longer, then I close the lids and put them in the refrigerator for storage.

Raspberries have always been considered the best remedy for colds, they were used to treat many other diseases, so raspberry preparations were always prepared for the winter, and our great-great-grandmothers prepared raspberry jam for the winter, and for good reason - raspberries have always been considered a special berry! There are many songs and fairy tales about her, she was revered by Slavic tribes, and loved by the ancient Greeks and Romans. It is not for nothing that we associate the sweet heavenly life with raspberries - this extraordinary berry has earned its honorary title thanks to its unique taste and beneficial qualities.

Tasty and aromatic raspberries are good both fresh and as a variety of preparations for the winter. After all, preparing raspberries for the winter is a great way to preserve and enjoy raspberries in the winter. It would seem, what special thing can be made from raspberries, besides grandma’s well-known raspberry jam? In fact, there are a lot of delicious and healthy preparations: jam, jellies, jams, confitures, as well as marshmallows and marmalade. If desired, raspberries can be easily combined in your preparations with other berries, for example, black and red currants, cherries, and gooseberries. With her presence she will only decorate any product. Let's try not to miss the ripening season of this wonderful berry, let's eat our fill of it and be sure to prepare it for future use.

Raspberries in their own juice

Ingredients:
1 kg raspberries,
1 kg sugar.

Preparation:
Place the raspberries in an enamel bowl, add sugar, wait for the syrup to form, and place them in jars. Sterilize for 15 minutes. Roll up and place in a cool place.

Raspberries in red currant juice

Ingredients:
1 kg raspberries,
500 ml red currant juice.

Preparation:
Sort the raspberries and place them in a saucepan. Blanch the red currants for 1 minute and rub through a fine sieve (you can use a juicer or squeeze the juice through cheesecloth). Pour the resulting juice over the raspberries, heat the mixture and boil for 5 minutes, then immediately pour into sterile jars and roll up.

Raspberries pureed with sugar

Ingredients:
750 g raspberries,
250 g sugar,
150 ml water.

Preparation:
Sort the raspberries, place them in an enamel bowl and fill with water. Bring to a boil over very low heat and cook for 3-4 minutes. Remove the mixture from the heat and, while it is hot, rub through a sieve. Add sugar to the puree and bring to a boil, but do not boil. Transfer to hot jars and sterilize: 0.5-liter jars - 15 minutes, liter jars - 20 minutes.

Raspberry jam “From Grandma”

Ingredients:
1 kg raspberries,
4 stacks water,
2 kg sugar,
2 tsp citric acid.

Preparation:
Pour sugar into a saucepan for making jam, add water and raspberries. Cook until fully cooked over low heat, periodically remove from heat and stir the berries (so as not to burn). Just before the end of cooking, add citric acid.

Raspberry jam “Pyatiminutka”

Ingredients:
5 kg raspberries,
3.5-4 kg of sugar.

Preparation:
Sort the raspberries, peel them, and wash them carefully if necessary. Dry on a towel. Place the prepared raspberries in a deep bowl, cover with sugar and place in a cool place for 6-8 hours. Then place the bowl with raspberries in their own juice on the fire, bring to a boil and cook for 5 minutes. Pour hot jam into sterilized jars and roll up. Turn over, wrap and cool.

Jam “Wonderful aroma”

Ingredients:
5 kg raspberries,
2 large lemons,
7.5 kg of sugar.

Preparation:
Sort the raspberries, peel, rinse and dry. Wash the lemons thoroughly, wipe dry and cut into thin slices, which then cut in half, remove the seeds. Cover the prepared raspberries and lemon slices with granulated sugar and leave in a cool place for 6-8 hours. Place the bowl with the juiced raspberries and lemon slices on the fire, bring to a boil, skim off the foam, reduce the flame and cook for 40 minutes, stirring occasionally. Then remove from heat and cool. Put the jam back on the fire and cook until done, cool, put into jars and close with nylon or metal lids.

Raspberry and melon jam

Ingredients:
300 g raspberries,
1 kg melon,
800 g sugar,
1 lemon,
1 stack water.

Preparation:
Pour lemon zest with lemon juice, sprinkle with sugar and leave for an hour. Peel the melon and cut into small pieces. Add sugar and lemon sugar to the water and cook, stirring. When the syrup boils, add the melon and then the raspberries. Cook everything without stirring until thickened. Remove the finished jam from the heat, remove the foam and pour into jars.

Cherry and raspberry jam

Ingredients:
1 kg cherries,
1 kg raspberries,
2 kg sugar,
2 stacks water.

Preparation:
Place pitted cherries in boiling syrup, bring to a boil and remove from heat. Bring the jam to a boil 5 times every half hour. For the last time, 5 minutes before readiness, add raspberries, bring to a boil and immediately remove from heat. Pour the finished product into jars while hot. Roll up.

Raspberry compote “For the winter”

Ingredients:
1 kg raspberries,
1 kg sugar,
3 liters of water.

Preparation:
Sort the raspberries, remove leaves and sepals. Make syrup from sugar and water. Place raspberries in boiling syrup, stir, bring to a boil, remove from heat and pour into sterilized jars. Cool the compote and cover the jars with metal lids.

Natural raspberry juice

Ingredients:
1 kg raspberries,
150-200 ml of water.

Preparation:
Sort the berries, mash with a wooden pestle and transfer to an enamel pan with water preheated to 60°C. Heat the berries while stirring to a temperature of 60°C, remove from heat, cover with a lid and squeeze out the juice after 15 minutes. Filter the juice, bring to a boil, immediately pour into bottles or jars and roll up.

Raspberry confiture

Ingredients:
1 kg raspberries,
1 kg sugar,
1 lemon,
1 sachet “Zhelfix”.

Preparation:
Peel the raspberries, rinse and dry. Pour lemon juice over the raspberries, sprinkle with lemon zest and stir. Add sugar. Bring the mixture to a boil over low heat. Add gelling sugar and, stirring continuously, cook for 1 minute. Sterilize the jars, fill with hot confiture, and close with screw caps. Place the jars upside down for 10 minutes, then turn them over and cool.

Raspberry syrup

Ingredients:
1 kg raspberries,
1 kg sugar,
1 stack water.

Preparation:
Prepare syrup from sugar and water. Dip raspberries into syrup. Bring to a boil. Then cool and strain through a sieve. Bring the resulting syrup to a boil and boil for 5 minutes, then pour it hot into jars and roll up the lids.

Raspberry jelly for the winter

Ingredients:
1.5-2 kg raspberries,
1.5-2 kg of sugar.

Preparation:
Sort the raspberries, wash and place on a towel. Let the berries dry completely and mash them in a bowl. Strain through several layers of gauze. Add sugar at the rate: per 1 liter of juice - 1.5 kg of sugar. Stir until the sugar is completely dissolved and leave for 10 hours. Then place in sterile dry jars and seal tightly. This jelly should be stored in the refrigerator.

Raspberry jam

Ingredients:
1 kg raspberries,
1.4 kg sugar,
1.5 stack. water,
1 tsp citric acid,
2 tbsp. gelatin.

Preparation:
Peel the raspberries, rinse with water several times and place in a basin, sprinkling with sugar. Add water. Place the basin on low heat and heat the contents to a boil. After 15 minutes, increase the heat to moderate and simmer the jam until tender. At the end of cooking, add citric acid and gelatin previously diluted with water to the jam. Place the finished product in dry, clean jars and seal.

Raspberry and apple jam

Ingredients:
1 kg raspberry puree,
1 kg applesauce,
800 g sugar,
600 ml water.

Preparation:
Steam the apples in a saucepan of boiling water and wipe. Measure out 1 kg. Mash the raspberries well and mix with applesauce. Boil the mixture in a saucepan with a wide bottom. After 15-20 minutes, add sugar and cook, stirring continuously, until tender. Place the finished jam into jars and roll up.

Raspberry puree without sugar

Raspberry puree can be prepared without using sugar. In winter, you can make marmalade, jelly or jelly from it. So, rub fresh raspberries through a sieve. Place the finished mixture in an enamel bowl and place on fire. Boil for 1 minute and pour into sterile jars. Roll it up, turn it over, wrap it up.

Raspberry-pear mousse

Ingredients:
1 kg pears (peeled from seeds),
300 g raspberries,
½ cup Sahara,
a few drops of lemon juice,
a pinch of cardamom.

Preparation:
Wash the pears, cut them open and remove the seeds (no need to peel them). Cut into large cubes and place in a saucepan. Sort the raspberries, rinse and dry. Add raspberries, sugar to the pan with pears and mix everything. Cook over low heat for about 60 minutes, stirring occasionally to prevent the mixture from burning. Then remove the pan with fruit from the heat. Add a few drops of lemon juice and a pinch of cardamom. Grind everything with a blender and transfer the raspberry-pear mousse into clean, dry jars. Sterilize for 10 minutes, then cool. It is advisable to store the finished product in a dark, cool place.

Raspberry marmalade (prepared for the winter)

Ingredients:
1 kg raspberries,
500 g sugar.

Preparation:
Wash the raspberries, rinse with boiled water, dry a little and rub through a fine sieve. Add sugar to the raspberry puree and cook over high heat, stirring continuously. When the marmalade thickens, remove it from the heat and place it hot into prepared jars. Then cool and seal with lids.

Raspberry marshmallow

Ingredients:
1 kg raspberries,
250 g sugar,
100 g powdered sugar.

Preparation:
Rinse the raspberries with cold water, place in a wide bowl and place in a preheated oven for 50 minutes. Rub the hot berries through a sieve using a wooden spatula. Place the resulting puree on low heat, add sugar and boil by half. Pour the hot marshmallow into a container lined with parchment paper and greased with vegetable oil, and dry in the oven at 70°C or in the sun. Cut the finished marshmallow into pieces, roll in powdered sugar and place in dry, sterile jars. Cover them with parchment paper.

Raspberry vinegar

Raspberry vinegar has an amazing smell and a very bright taste. It is wonderful in vegetable and fruit salads.

Ingredients:
250 g white wine vinegar,
200 g raspberries.

Preparation:
Prepare a glass container with an airtight lid. Wash and dry the raspberries, removing spoiled berries, and place in a jar. Pour in vinegar and close tightly. Store in a cool, dark place for two weeks. After the specified time has passed, separate the liquid from the raspberries using a filter or through cheesecloth. That's it, raspberry vinegar is ready! Pour into an airtight container, seal and store in a cool, dark place. Ready vinegar can be stored for a year.

Raspberry wine

Ingredients:
2.5 kg raspberries,
700 g sugar,
2.5 liters of water.

Preparation:
Squeeze the juice from the raspberries. Heat water together with sugar until it is completely dissolved, cool. Pour into a bottle, mix with raspberry juice and keep until fermentation is complete at a temperature of at least 25°C. When fermentation is complete, filter and seal. Store in a cool, dry place.

Raspberry liqueur

Ingredients:
500 g raspberries,
500 g sugar,
250 ml water,
1 liter of vodka.

Preparation:
Place ripe raspberries at the bottom of the bottle and fill it with vodka. Plug the neck of the bottle with a cotton swab. Place in a cool place for 3-4 weeks. Prepare a syrup from sugar and water, boil, cool and pour into a bottle with raspberries. Stir, filter and bottle. Cork it. The longer this liqueur sits, the tastier it becomes.

Dried raspberries

For drying, take firm, slightly unripe raspberries. Otherwise, it will not dry, but simply become limp. Dry the raspberries in the oven or electric dryer for 2-4 hours at a temperature of 45-50°C, and when the berries are dry, raise the temperature to 60°C. Cool the dried raspberries and store them in hermetically sealed jars or boxes.

Fresh frozen raspberries. To freeze, use dry raspberries. There is no need to wash the berries. To prevent raspberries from becoming lumpy, freeze them by arranging the berries in a single row on a cutting board or tray. When the berries are frozen, pour them into freezer containers.

Fresh frozen raspberries with honey. Place raspberries in a container and fill with liquid honey. Then put it in the freezer. This preparation has double benefits: both raspberries and honey. Raspberries drenched in honey will retain their qualities well and will be very useful.

In the old days they said that, among other things, raspberries are also endowed with spiritual power: they help strengthen good relations between people. This is probably where the tradition of treating visiting guests to tea with fragrant jam was born.

Happy preparations!

Larisa Shuftaykina

Cooking time: 40 minutes

Each berry has its own taste, but sometimes their combination turns out to be very interesting. For example, raspberries seem too sweet to you, and red currants seem very sour. In this case, you should definitely try to make a mix of these two extremely healthy berries.

Let's tell you in more detail how to make jelly from red currants and raspberries.

The combination is also successful because currants release substances that cause the jam to harden into jelly, even with a small addition of sugar. In this case, the raspberries turn out to be quite liquid. In order for it to thicken, the delicacy must be very sweet.

How to make redcurrant and raspberry jelly

We take raspberries and red currants. Only 3 glasses. The most delicious jam is made from 2 parts raspberries and 1 currant: not sour and not cloyingly sweet. You can try your own proportions.

Place the berries in a saucepan and add water. We are waiting for it to boil.

Place on a sieve and separate the pulp with a spoon.

Add sugar to the resulting juice and boil for 20 minutes. If necessary, remove the foam.

Divide into jars. We close them with lids.

Excellent taste, moderately sweet, slightly sour, not cloying at all. The combination of raspberry and red currant aroma evokes appetite and a desire to try.