Currant jam in a bread maker. Red currant jam - original ideas for making sweet homemade preparations Black currant jam in a Panasonic bread maker

To cook 1 liter of seedless jam, you will need 1 kilogram of berries and 750 grams of sugar. Cook jam from grated berries without oil cake for 1-2 hours, of which boiling for 30-40 minutes. For solidification and dense consistency, depending on the variety and juiciness, currant jam may require up to 1 hour of cooking. The bread maker will simmer the jam, so cook in it for 20-30 minutes longer.

How to make currant jam for the winter

Jam products
Red or black currants, or both - 1 kilogram (1 liter can and another 1/4 liter can)
Sugar - 500-750 grams

How to make currant jam
1. Select ripe, dense berries for jam. To correctly measure the amount of currants, you can use a liter jar. In 1 liter jar 750-800 grams of berries.
2. Peel the currants from twigs and leaves, rinse (if you use homemade berries and are sure that the currants were not sprayed with chemicals, then you do not need to wash).
3. Put the currants in a saucepan, pour in 50 ml of water and put on fire.
4. Bring the berry to a boil with constant stirring over low heat.
5. Using a potato grinder, crush the berries (gently, the berries will splash).
6. Boil the mixture for 2 minutes and remove from heat.
7. Place the sieve on a saucepan, put some of the berries in a sieve with a tablespoon or slotted spoon, crush with a spoon or slotted spoon.
8. Wipe the whole mixture so that no cake and seeds get into the jam - then you can cook compote from it or brew it with tea.
9. Squeeze the cake over a sieve with your hands, after putting on plastic gloves.
10. Strain the berries again.
11. Pour the strained jam base into a saucepan, put on fire.
12. Add sugar, cook jam for 30 minutes, stirring constantly and dripping jam on a saucer to check readiness.

Pour hot jam into sterilized jars, cool in a blanket and store.

Currant jam in a bread maker
1. Put the grated currants into a bread maker, cover with sugar and mix.
2. Cook the jam in a bread machine on the "Jam" mode for 1-1.5 hours.

Making delicious jam

Cooking currant jam is a truly Russian entertainment. Currants - both red and black (and more often both at the same time) - reproduce in every second summer cottage, it is unpretentious to the conditions, therefore, after wintering, the bushes bloom again and again. Almost the entire July is the season for currant picking, in the North of Russia the season begins a little later.

The question arises, which currant is best suited for jam - red or black. We answer: choose any to taste, you can both at once and even with the addition of white (it tastes the same as red).

Of course, the simplest preparation of currants is to grind the berry with sugar, and for long-term storage in any conditions, it is enough to cook jam from whole berries. But it is currant jam that is ideal as a filling for cakes and rolls, for pancakes and just spread on cookies. It's all about the consistency - if for jam currants are cooked with whole berries, which are felt in the finished dessert, then for jam, berry cake (peel and seeds of berries) is removed, and due to sugar and its own gelatin, the jam acquires a uniform consistency and elastic enough to a jar of jam held on to a spoon.

To get rid of the seeds when making jam, rub the currants through a sieve. It will be quite simple to do this if the berry is preheated in the oven or blanched: pour it into a colander and put it in a saucepan with boiling water for 2 minutes. If the seeds of the red currant are too small and pass through the sieve, you can use gauze by folding it several times.

By the way, you don't need to use gelatin to make currant jam, because the berries contain natural gelling agents. And do not be intimidated by the liquid consistency of the jam during cooking: after the dessert has cooled down, it will acquire a thick consistency.

There is a myth that there are no vitamins left in jam, but this is just a myth. Even after prolonged cooking, vitamins that are resistant to high temperatures remain in currant jam: P, which strengthens the walls of blood vessels and vitamin K, which increases blood clotting, potassium, which is useful for the heart muscle, and pectin, which promotes the removal of harmful substances.

Currant jam without cooking - is it worth it?
Making currant jam without cooking will be more difficult, because scroll the berries and then grind them with sugar until a homogeneous consistency is an occupation for people of rare diligence or powerful gadgets. In addition, currant jam prepared without boiling will be with seeds. Keep in mind that more sugar is required for jam without boiling, which means the taste will be less berry and more cloying. In addition, there is a high probability that the grated berry will become sugared during storage. We also note: if there are problems with the gastrointestinal tract, it is better to use boiled berries.

Reading time - 4 minutes.

Delightfully delicious red currant jam will appeal to all lovers of sweet and unusual treats. In addition to amazing taste, the preparation also has useful properties, because the berry is rich in vitamins, and having picked up a good recipe, all valuable properties are preserved, even during heat treatment.

How to make red currant jam?

Making red currant jam is not a complicated process, but it requires the fulfillment of a number of conditions. The workpiece can be cooked only once, it is not necessary to wait long for the berry to release the juice, but at the same time it is well stored, does not ferment and does not deteriorate.

To make seedless red currant jam, rub the berries through a sieve. This process is not fast, but effective.
The berry itself is rich in pectin, therefore, during storage, the workpiece will thicken and become jelly.
The prepared red currant jam for the winter is stored for a long time outside the refrigerator, due to the high sugar content, the approximate ratio of berries and sweetener is 1: 1.
Berries go well with black and white currants, raspberries, gooseberries and citrus fruits. Often, recipes are supplemented with spices: cinnamon, cloves, ginger.
Recipes that lack the main preservative, sugar, require the preparation to be sterilized. You can supplement the composition with citric acid or citrus juice to ensure the safety of the treat. Store this red currant jam in the refrigerator.

Red currant jam - a simple recipe

You can make a simple red currant jam for the winter for just an hour. In such a jam, the presence of pulp is allowed, it is important to sort out the berries from the tails, rinse well and dry. A large amount of sugar will make sure that the preservation is stored all winter and does not spoil. Grind the currants with a crush or blender, the main thing is that it gives away as much juice as possible.

Ingredients:

currants - 1 kg;
sugar - 1.2 kg.

Preparation

Wash the currants, dry, remove the twigs.
Mash until smooth, add sugar.
Put on medium heat, cook while skimming.
The jam should boil for 25 minutes.
Pour into sterile jars, seal, turn over and heat to cool slowly.

Red currant jam with gelatin - recipe

If the delicacy needs to be prepared quickly, prepare red currant jam with gelatin. This is the easiest way to learn the consistency you want. It is important to remember that gelatin is not boiled, it is added to hot jam, when the boiling subsides, the temperature of the jam should not be higher than 90 degrees. Serve immediately after cooling.

Ingredients:

red currant - 1 kg;
gelatin - 20 g;
sugar - 700 g

Preparation

Wash the currants, remove the twigs, pierce with a blender.
Mix with sugar, put to simmer on low heat, removing all foam.
The red currant jam should boil for 20 minutes.
Pour gelatin with water, stir to dissolve the granules faster.
Set aside the jam from the stove, wait until the boiling subsides, add gelatin dissolved in water, mix.
Return the jam to the fire, cook for another 2-3 minutes. Cool.

Red currant jam with gelatin

A good one with zhelfix will be appreciated by those who do not particularly like animal products (gelatin) in their diet. The gelling powder does an excellent job of getting high-quality thick jam. Such jam can be prepared for future use or, after complete cooling, serve.

Ingredients:

red currants - 2 kg;
zhelfix 1: 2 - 25 g;
sugar - 1 kg.

Preparation

Wash the currants, sort out, punch with a blender.
Cover with sugar, leave for 2 hours.
Mix the gelatin with ½ tbsp. Sahara.
Put the currants to cook, removing the foam, bring to a boil.
After 15 minutes, add the jelly with sugar, cook for another 15 minutes.
Refrigerate or pour into sterilized jars and store.

The main difficulty in making red currant jam through a meat grinder will be cleaning. You need to cut the tails from the berries and remove the twigs. This method does not get rid of the mass of seeds, so if you are confused by their presence, additionally rub the puree through a sieve. The jam is boiled down to the desired consistency, it can take more than 30 minutes, and the weight will be approximately halved.

Ingredients:

red currant - 1 kg;
black currant - 500 g;
sugar - 1.7 kg.

Preparation

Peel the currants, scroll through a meat grinder, rub through a sieve.
Cover with sugar, cook, removing foam.
Boil the jam for 30 minutes.
Pour red and black currant jam into sterile jars, roll up the lids, turn over and put in heat to cool slowly.

Delicious and very sweet and red currant thickens quickly without adding any gelling ingredient. The berries can be scrolled through a meat grinder and additionally rubbed, choose a red and ripe gooseberry, its peel is softer and juicy. The delicacy becomes very thick, therefore it is suitable for filling homemade cakes.

Ingredients:

gooseberries - 1 kg;
red currant - 1 kg;
sugar - 1.5 kg.

Preparation

Wash, peel, and beat the berries with a blender.
Add sugar, cook.
While removing the foam, simmer for 25 minutes.
Pour into jars, roll up the lids, turn over, put in heat to cool slowly.

Red currant jam with orange

Chopped red currant jam in a blender will not turn out completely homogeneous, but this will not prevent you from enjoying the delicious taste of the brightly fragrant workpiece. The composition, supplemented with orange, makes the treat thicker and more dense. So that the jam does not taste bitter, you need to peel off the white peel from the orange, grate the zest on a fine grater.

Ingredients:

currants - 2 kg;
orange - 1 pc.;
sugar - 2 kg.

Preparation

Grate the zest, remove the white peel and pits, chop the orange pulp.
Transfer the peeled currants, zest and citrus pulp to a bowl, beat.
Pour into a saucepan, add sugar, cook until boiling, skimming off the foam.
Boil for 25 minutes.
Pour orange and red currant jam into jars, seal, turn over and place under a blanket for self-sterilization.
The workpiece is well stored and will not deteriorate in the pantry.

Sugar-free red currant jam

Red currant jam, the recipe for which does not contain sugar, that is, the main preservative, must be sterilized. This will require a large pot of water to simmer in the jars. They store such a blank in the refrigerator, it is better to close the jam in small containers, because after opening the blank will quickly deteriorate, you need to eat it as soon as possible.

Ingredients:

Red Ribes.

Preparation

Sort the currants, punch with a blender and rub if desired.
Pour the puree into sterilized jars, not to the brim.
Cover the bottom of a large saucepan with paper, put the cans, pour water over the shoulders of the cans.
Put on medium heat, wait until the jam in the jar boils.
Cover with a lid, simmer in this mode for 1 hour.
Cork the workpiece, turn it over and place it under the blanket for slow cooling.
Store in a cool place.

It will take a lot of berries to cook. To fill 1 jar of 0.5 liters, squeeze 1.2 liters of juice. It takes a long time to boil down to the desired consistency. The result is not jam, but delicious jelly or marmalade in a jar. An excellent transparent result can be achieved by collecting all the foam and simmering over low heat.

Ingredients:

currant juice - 1, 2 l;
sugar - 1 kg.

Preparation

Mix the juice with sugar and cook.
Simmer over low heat, removing foam, until the desired thick consistency.
Pour into a sterilized jar, close the lid and put in a warm place to cool slowly.
Move to a cool place (basement or bottom shelf of the refrigerator).

Red currant jam in a bread maker - recipe

Making red currant jam in a bread maker is the easiest way. If your device is equipped with a suitable mode, feel free to get down to business. There is no need to follow the cooking, the gadget will set the appropriate temperature by itself, stir the workpiece. It is important not to fill the bowl with more than half the volume, otherwise the jam will "run away".

Ingredients:

currants - 2 kg;
sugar - 1.5 kg.

Preparation

Peel the currants, punch with a blender, pour the puree into the bowl of the bread machine.
Add sugar, leave for 2-3 hours.
Switch on the "Jam" and "Start" modes, wait for the end of the signal.
Can be canned or served immediately after refrigeration.

Red currant jam - recipe in a slow cooker

Red currant jam in a slow cooker is no different from the traditional recipe. If the appliance is not equipped with the "Jam" function, use "Soup" or "Stew", extending the time up to 1.5-2 hours. To prevent the jam from escaping, you need to fill the bowl no more than half of the container. Be sure to remove the foam and mix it periodically. In order for the delicacy to come out thicker, the mass must be intensively stirred for the last 10 minutes.

Ingredients:

currants - 2 kg;
sugar - 1.5 kg.

Preparation

Punch the currants with a blender, pour into a bowl, add sugar.
Put to cook on "Stew", time 2 hours.
After the signal, the jam is poured into sterilized containers, sealed and placed under a blanket to cool slowly, then put away in a cool place.

Red currant jam without boiling

Raw red currant jam is stored exclusively in the refrigerator. If you follow all the recommendations, the workpiece will stand all winter and will not deteriorate. Such jam is used to fill any homemade cakes, eat just like that, or prepare a fragrant and healthy compote in the off-season. If the presence of seeds in the composition of the treat does not bother you, you do not need to wipe the mashed potatoes additionally.

Would you like to learn how to make jam in a bread maker? NameWoman has original and at the same time very simple recipes for you that will fill your home with the aromas of wonderful spices and present amazing harmonious new tastes to you, your family and friends. In the article below, you will learn how to make jam from apples, pumpkin, lemons, oranges, apricots, strawberries, blueberries, cherries, black currants, bananas in a bread maker. We will tell you how to store jam, whether it can be made from frozen berries and what you need to pay special attention to in this case. You will find out in which jam pepper is added, and in which rosemary and what the coriander is best combined with.

The first photo of the article shows a dessert prepared in a bread maker in the "jam" mode of apples, sugar, frozen black currants and a small amount of black chokeberries with the addition of ground cinnamon and lemon juice.

Is jam and jam the same thing? No, although these desserts are very similar, therefore, when speaking of one of them, they often mean the other, or, in principle, use these two culinary terms as synonyms. So, what is the difference between jam and jam? The first has a more uniform consistency (the fruits used for its preparation are completely boiled down) and it is characterized by light gelling, which is obtained due to the interaction of pectin and acids. There is a lot of pectin in apples and plums. It is noteworthy that for the best jam, ripe and sometimes overripe berries and fruits are taken, while unripe fruits with a higher pectin content are most suitable for jam. Also, as a rule, jam differs from jam in that it is cooked at lower temperatures and for a shorter time. Sometimes this is done in several stages, allowing the jam to cool. Jam uses a much higher amount of sugar than jam, and therefore keeps better. Formally, if you are not too principled in the field of culinary terminology and technology, you can also make jam using the "jam" function in the bread maker (do not forget that you can shorten the cooking time yourself by stopping the program execution manually).

How to make jam in a bread maker

To prepare jam in a bread maker, use the special “Jam” function. Put a spatula in the bucket, load all the ingredients, set the bucket in the bread maker, close it and turn it on. First, there is heating, and then cooking the fruits with constant stirring at a certain temperature. Now this function is available in almost all commercially available models. So if you look at the catalog of Redmond bread makers http://redmond.by/catalog/kategor/hlebopechki/, you will see that these modern household appliances have learned not only to knead dough, bake bread and make jam, but also make yogurt and meat. So you will hardly surprise anyone with desserts from a bread machine. You need to rely on unusual recipes ...

Review the jam recipes provided in the instructions for your bread maker. The most important point is the number of products. Observe the appropriate values, adapting the recipes below for your appliance model. As a rule, you can load from 500-600 grams to a kilogram of fruits or berries prepared for cooking jam into a bread machine at a time. The volume of the finished product (jam or jam), respectively, usually fits in a half-liter, two half-liter jars.

You can make jam in a bread maker with a thicker (more jelly) consistency, if you add pectin to the sugar when laying the food. For 500-600 grams, it is enough to take 1-1.5 teaspoons of pectin. Pectin can be replaced with a special mixture for sweet canning - "zhelfix" (like pectin, it is mixed with sugar). We recommend choosing one of these additives if you are making jam from very juicy fruits (citrus, melon, pineapple) in a bread maker.

Remember that when it cools, jam cooked in a bread maker will gel a little. If it seems to you that the finished product has the consistency of too liquid jam, then you can boil it a little in a saucepan on the stove.

Can you make jam from frozen berries in a bread maker? Yes, you can. If you take frozen berries or fruits together with fresh (at room temperature) and the frozen fruits will be only one third or no more than half, then they can be immediately loaded into the bread maker and turned on. This device first activates the heating function and only then does the future jam begin to stir, i.e. frozen ingredients will have time to thaw (make sure that your model of bread maker does not start kneading berries immediately after turning on the "jam" or "jam" mode!). If you plan to make jam in a bread maker only from frozen berries and fruits, then they need to be allowed to pre-melt at room temperature. To exclude accidental damage to the inner coating of the bread maker's bucket (coarse sugar can be attributed to coarse abrasive material), first mix the sugar with other components of the future jam or jam in a separate bowl. After that, load everything into the bucket. You should not put sugar and fruits in a bread maker in two layers.

Added based on user comments: After placing all the ingredients for making the jam in a bucket, cover it with foil on top (matte side out, reflective inward) and secure the edges. This will protect the inside of the machine and the walls from possible splashes.

After the end of the program for making jam, immediately pour the contents of the bucket into jars and wash the bucket of the bread machine (pour more hot water into the hot bucket, gradually lowering the temperature).

How to store jam and jam made in a bread maker? After the finished product has cooled, close the jar with a lid and put the jam in the refrigerator. Traditional Russian jam is less capricious in terms of storage (it can be stored at room temperature) due to the use of a large amount of natural preservative - sugar during cooking (sugar and fruits or berries are usually taken in equal parts, and if the jam is made from vegetables, then the amount of sugar by weight even surpasses the main product of the jam). In the recipes below, you will see that much less sugar is taken to make jam in a bread maker.

Classic apple jam in a bread maker

For a pound of apples cut into slices (you don't need to chop the fruit finely, the jam will still turn out pretty uniform), you need to take 150 grams of sugar and a tablespoon of freshly squeezed lemon juice. It is believed that when making apple jam in a bread maker, it is not necessary to remove the peel from the fruit. However, not everyone likes its presence in jam. But most are delighted with those dried apple slices that remain on the sides of the bucket until the end of the preparation of the jam when kneading.

NameWoman, jams and jams made from a mixture of different fruits are always more interesting to the taste. Home cooking is fun experimentation. Therefore, the following are options for recipes for a bread machine, where apples will have additional company to create a fragrant taste symphony. Use spices to impress family and friends. Try apple jam from a bread machine with cinnamon, nutmeg, and orange peel. If the fruits are very sweet, then you can make apple jam in a bread maker with lemon (one citrus is enough, cut it into circles directly with the zest and divide each circle into four sectors).

Orange jam in a bread maker

To make orange jam, we need a pound of orange slices (make sure they are seedless) and 100 grams of fresh orange peel. Cut it into long, narrow strips. For the indicated amount of citrus fruits, take 160 grams of granulated sugar.

If you prefer sweet rather than sour jam, then this jam can be made from a mixture of orange and apples in equal proportions. The jam looks interesting, in the recipe for the bread machine of which a handful of raisins are added to the oranges.

Bread Maker Pumpkin Jam Recipe

Spicy-spicy pumpkin jam in a bread maker (the cheerful red-haired contents of the jars in the photo on the right) is a variant of a very impressive flavor combination. To prevent the finished product from turning out sugary, citrus fruits will definitely be required in this case. 200 grams of pumpkin pulp, cut into small cubes, cook over medium heat for 15-20 minutes. We drain the water. Mix pumpkin with 180 grams of sugar, 100 grams of apple slices and 250 grams of orange or tangerine slices. Add 2 tablespoons of lemon juice and 5 allspice peas and 5 cloves, chopped with a mortar - this combination is typical for jam and compotes from American cuisine. For those who love savory jams, we also recommend adding 1-2 tablespoons of orange peel and finely chopped three slices of fresh ginger.

Bread Maker Lemon Jam Recipe

Cut 4 medium-sized lemons into circles, cut each circle in half, remove all the seeds. Mix the lemons, together with the juice released from the citrus with 500 grams of sugar, add the seeds of half a vinyl pod (can be replaced with vanilla sugar) and 10 ml of fresh apple juice.

Strawberry jam in a bread maker

According to the recipe for strawberry jam, a pound of strawberries will require 150 grams of sugar and a tablespoon of lemon juice.

Does the recipe seem too commonplace for you? Then, when making strawberry jam in a bread maker, you can add 2/3 teaspoon of cinnamon and ground seeds of one star anise star. Tip from NameWoman: Strawberry jam will acquire an interesting note if, immediately after making it, transferring the hot resulting mass to a jar, add chopped leaves from two or three sprigs of basil there.

When making jam in a bread maker, fresh lemon juice can, in principle, be replaced with citric acid. Instead of a tablespoon of juice, use a pinch of citric acid or a little less than half a teaspoon.

Plain blueberry jam

For 450 grams of blueberries, you need a tablespoon of lemon juice and 130 grams of granulated sugar.

Cherry jam in a bread maker

As with cooking strawberry jam in a bread maker, take 150 grams of sugar and a tablespoon of lemon juice for 500 grams of berries (after removing the seeds).

Cherry and black currant jam with spices and ginger

A wonderful sweet and sour jam in a bread maker will turn out if you take both cherries and black currants for its preparation. In the cold season, frozen berries are perfect for these purposes. If you want to subtract the sour notes, replace half of the berries with sliced sweet apple pieces. The secret recipe for this jam is to add half a teaspoon each of cinnamon powder and ground coriander. Another maneuver to get a unique taste is to include finely chopped fresh ginger root (literally 2 cm) in the ingredients. Calculate the ratio of the fruit and berry component and sugar as in the recipe for cherry jam for a bread machine - 10: 3.

Note: If you are making jam in a bread maker from frozen cherries that were originally sold in this form, NameWoman recommends that you first defrost them at room temperature and make sure they are free of seeds. Cherry pits are often the cause of scratches on the shoulder blade and the lining of the baker's bucket. For the same reason, it is not recommended to cook jam from raspberries and red currants in a bread maker.

Apricot jam

For 540 grams of pitted apricot halves, use 150 grams of sugar and a tablespoon of lemon juice.

The apricot jam you cooked will acquire an interesting zest if you put a ready-made sprig of rosemary into the hot mass and pour the contents into a jar for storing the jam with it. Also, at the very beginning, when putting the ingredients for the future spicy apricot jam into the bucket of the bread machine, you can add half a teaspoon of chopped dry rosemary and pink pepper.

By the way, sweet apricots can be used instead of apples when making jam with cherries and black currants in a bread maker.

Banana jam with orange notes

Cut 3 large bananas into slices, add 200 grams of sugar, juice from three large oranges and a tablespoon of lemon juice.

Ground coriander is amazingly combined with bananas in compotes and jam. Add a teaspoon of this spice when making jam in a bread maker.

Banana and Black Currant Bread Maker Jam Recipe

An amazing delicate jam in a bread maker will turn out if you take 250 grams of black currants and bananas and mix them with 350 grams of sugar.

Maria Koshenkova

Sort the red currants first, remove the twigs and leaves, then weigh, you should get 400 grams of berries. Rinse the berries under running water, discard in a colander. Then put the berries in a deep bowl.

Set the bread machine mode "Jam" or "Jam" for 1.5 hours. Dissolve agar-agar in water at room temperature, leave for 5-10 minutes, and then add a couple of tablespoons of hot red currant jam, mix, pour the resulting mass into a bucket 5 minutes before the end of the jam. You do not need to stir the mass, the bread maker will mix everything by itself.

Tighten the jars with boiled lids and turn them upside down. Wrap the jars in a blanket and leave to cool completely. The jam is stored at room temperature, if there is a pantry or basement, then we store it there.

I got 2 jars with a volume of 300 ml and, of course, a small bowl for testing. It is very easy to make red currant jam in a bread maker, and in winter this bright, tasty delicacy will decorate any tea party.

Pre-sort the black currant, remove the twigs and leaves, and then weigh, you should get 500 grams of berries. Put the berries in a colander and rinse under running water.

Puree the berries with a hand blender.

Put the berry mass and sugar in a bucket of a bread machine, set the "Jam" or "Jam" mode for 1.5 hours.

Dissolve agar-agar in water at room temperature and leave for 5-10 minutes, then add a couple of tablespoons of hot blackcurrant jam and mix. Add agar-agar and lemon juice to the bucket of the bread machine 5 minutes before the end of the jam. The bread maker will mix everything by itself.

Pour hot jam into clean jars (you can sterilize the jars beforehand, but this is not necessary) and roll up with boiled lids. Turn the jars upside down and wrap them in a blanket until they cool completely. Store jam in a cellar or closet, it is great at room temperature.

Enjoy your tea!