Redcurrant confiture – summermood at any time of the year. The best recipes of confiture from redcurrants

Чт, 14 июл 2016 Автор: Лиана Райманова

For lovers of berries, blanks of them and sweet home baking
настоящей находкой станет конфитюр из красной currants.

Recipes такого лакомства достаточно просты, для preparations
confiture can also be combined currants with other berries or

Red currant is very tasty and healthy, but still its
A distinctive feature is a good gelling ability,
so it makes great jelly, jam and
confiture even without the use of various thickeners.
The required consistency of the dessert will be provided by the

Конфитюр из красной currants имеет чуть сладковатый приятный
taste, bright aroma and color. It is delicious as a dessert for tea, and
as a filling for pies, pies, tarts.

Конфитюр из красной currants — общие принципы

It’s not necessary to use jams to make jams.
only ripe berries, you can also take a little immature, in
which content of pectin is even higher.

Red currants before cooking should be cleaned from
twigs, leaves and other debris, and rinse. Unlike black
currants, у красной кожица тоньше, ягоды нежнее, поэтому работать
with her should be careful not to bruise. Currants are not worth
collect in bulk buckets and rinse with plenty of berries
crushed, the juice runs out.

Use for cooking stainless steel containers, in which the confiture is not
burns, as in enameled containers, and does not acquire taste
metal, as it happens when cooked in aluminum pots.
Also confiture can be prepared without cooking, as in the delicacy
more useful substances of the berry will remain.

It is necessary to roll up the confiture in sterilized jars, as well
the entire inventory required for

1. Конфитюр из красной currants

Если вы не любите долго возиться с preparationsми, то этот
Express recipe for you. There is no need to evaporate water,
pre-blanch the berries, it is enough to clean the currants and
boil it with sugar.


• килограмм currants красной;

• 700-800 grams of granulated sugar.

Способ preparations:

1. Снимите ягодки currants с веточек, промойте, обрежьте

2. Put the currants in the bowl of the blender, chop.

3. Spin the resulting mass through a fine sieve to
confiture did not hit the seeds and peel.

4. Transfer the currant puree to a large pot of
of stainless steel.

5. Fill the berries with sugar, mix.

6. Cook the confiture over low heat, stirring continuously, until
thickening. Take into account, choosing the right consistency, that when
Cooling currants will become even thicker.

7. Fill hot confiture, roll up. Cool down when
room temperature.

2. Confiture with red currants and cherries


• 1,5 кг красной currants;

• 500 grams of sweet cherries;

• kilogram of sugar.

Способ preparations:

1. Очищенные и промытые ягоды currants выложите в большую
a bowl.

2. Pour boiling water over the currants for two or three minutes, after which
Immediately fold to a sieve and grind.

3. Cherry also rinse, remove the bones. Without blanching,
chop the sweet cherry in a blender, but not to a puree,
there should be pieces that will give the confiture a special taste.

4. Pour sugar into currant puree, mix.

5. Put the currant mass on low heat, boil,
помешивая, до thickening.

6. As soon as the confiture acquires the desired consistency, put
prepared sweet cherry, cook for another 5-7 minutes.

7. Mix the prepared delicacy well, spread it into
sterilized jars and roll up.

3. Конфитюр из красной currants и малины


• килограмм currants;

• kilogram of raspberry;

• one and a half kilograms of sugar.

Способ preparations:

1. Ягоды красной currants отделите от веточек, вымойте и слегка
pat dry

2. Grind the berries through a sieve, put the mashed potatoes
in a large enamel pan.

3. Put sugar to currants, bring the mass to
boil, not forgetting to constantly stir.

4. Raspberry sort and divide into two parts, one grind
through the sieve, do not touch the other yet.

5. As soon as the currant boils, add to the pot
currant puree.

6. After repeated boiling and three minutes of slow languor
put whole raspberry berries into the preparing confiture.

7. Tomit yet, continuously stirring the mass, about 5 minutes, after
then remove the saucepan from the heat.

8. Разложите конфитюр из красной currants в стерилизованные
banks, roll up.

9. After the dessert has cooled, remove it to storage.

4. Конфитюр из красной currants с клубникой


• один кг currants красной;

• 700 g strawberries;

• 300 ml of water;

• 1,2 sugar.

Способ preparations:

1. Peel red currants from twigs, leaves. Rinse under
проточной водой, выложите в a bowl.

2. Mash the currants with potato masks or submersible

3. Rinse the strawberries, clean the stalks and mash up
mashed potatoes.

4. Mix the strawberry puree with currant mass, pour in
sugar. Stir.

5. Leave the mass for 2.5-3 hours to sugar completely

6. Pour into the mass of boiled water, stirring occasionally, cook on a small
огне до thickening.

7. Arrange the hot confiture in sterilized jars,
roll up As soon as the treat has cooled, remove the jars with billet
for storage.

5. Конфитюр из красной currants и арбуза


• kilogram of watermelon pulp;

• килограмм currants;

• kilogram of sugar.

Способ preparations:

1. Rinse the currants, put them in a saucepan, pour in
sugar sand.

2. Add watermelon flesh to the berries, rub the whole mass up to
consistency of thick paste. This can be done using wooden
shoulder blades.

3. Bring the resulting fragrant berry mixture to a boil,
turn down the heat to the minimum.

4. Cook the confiture, stirring occasionally, for 20 minutes.

5. Next, remove the pan from the heat, cool.

6. Grind the cooled mass through a sieve.

7. Bring berry puree to a boil, immediately lay in
sterilized jars.

8. Roll up the cans, turn it upside down. Once confiture
cool, you can remove the blank for further storage in
any cool place.

6. Конфитюр из красной currants с апельсинами без варки


• two oranges;

• 1 кг currants;

• 1.2 kg of sugar.

Способ preparations:

1. Rinse well-cleaned and cleaned currants, laid out in
colander. Fold to a large kitchen towel, give the berries
dry out

2. Rinse the oranges thoroughly, cut into large pieces, not
peeling off the peel. Carefully remove the bones, trying not to squeeze
the juice.

3. Twist and oranges, and currants in a meat grinder through small

4. Смешайте ягодно-фруктовую массу с sugar. Stir,
выждите несколько часов, чтобы сахар полностью dissolved.

5. Once again, mix the raw confiture thoroughly;
clean sterilized cooled banks.

6. Cover the jars with lids, put the dessert in storage

7. Конфитюр из красной currants с мандаринами


• 0,5 кг currants;

• 0.5 kg peeled mandarins;

• bag zhelefiksa;

• kilogram of sugar;

• 5 grams of citric acid.

Способ preparations:

1. Rinse washed and cleaned red currants in a cold

2. Clean tangerines, remove white membranes, cut flesh
small cubes.

3. Put the prepared currants in a small saucepan,
add two tablespoons of sugar, citric acid and jelefix.
Stir, доведите до кипения.

4. When the currant mass has cooled, grind it through

5. Put the berry puree back into the pan, add sugar,
simmer for about three minutes.

6. Add the pulp of tangerines, mix well, remove
pan from heat.

7. Spread the jam in the prepared container, close the lids.
После остывания уберите в fridge.

8. Конфитюр из красной currants с имбирем и корицей


• kilogram of sugar;

• килограмм currants;

• teaspoon ground cinnamon;

• 25 grams of grated ginger.

Способ preparations:

1. Подготовленные ягодки currants разотрите любым удобным
way to consistency gruel.

2. Put this mass in a plate, add sugar, stew on the very
low heat, stirring slowly, until the sand is dissolved.

3. After the sugar is completely mixed with currants,
slightly increase the power of the fire, simmer for 5-7 minutes.

4. Add cinnamon and ginger, mix.

5. Boil it all together for another 10 minutes, pour it hot in
sterilized jars.

Конфитюр из красной currants — полезные советы

• Чтобы процесс preparations конфитюра не затянулся, не кладите
granulated sugar in a bowl with whole berries. Better to skip first
смородину через мясорубку или измельчить blender.

• When pouring hot jam into jars, there is a possibility
burn and blot everything around. Therefore, it is recommended to put the bank
on a large flat plate.

• If at the time of filling the jar you have stained the neck, wipe
drops with a dry napkin, otherwise the lid will not close evenly and tightly.
And this can lead to the ingress of air inside, which provokes
damage to the product.

• The cans should be rolled up while the jam is hot. Hold
necessary equipment at hand.

• It is best to cool the workpiece upside down.

• Подавайте конфитюр из красной currants со свежими булочками,
to toast with butter, pancakes, pancakes. Add the billet to the cakes,
eat just with hot and fragrant tea. Confiture is stored in
throughout the year, so you can enjoy the treat and
sunny summer days, and in winter cold evenings.

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