apple and currant dessert rich in vitamins and minerals such as: vitamin C - 105.2%, cobalt - 18.9%, copper - 13.5%, molybdenum - 16.2%

What are the benefits of apple and currant dessert?

• Vitamin C participates in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Molybdenum is a cofactor for many enzymes that ensure the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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You can see a complete guide to the most useful products in the appendix.

Today we suggest preparing a very tasty blackcurrant confiture; a recipe for the winter with apples is both simple and interesting. Its consistency is very thick, tender and silky. Apples, thanks to their pectin content, will make our delicacy thick. Already at the end of cooking, the consistency will be visible, and after cooling it will become even thicker and denser. This confiture can be used to fill baked pies, it can be used as a filling for shortbread pie, and it can also be added to morning porridge, cheesecakes, pancakes or pancakes.

- black currant – 300 g,
- apples – 3 pcs.,
- sugar – 300 g.




We choose apples of any variety; we decided to give preference to a mixed composition - apple-pear. Wash the apples under running cool water and wipe dry. We cut each apple lengthwise into two parts, cut out the seeds and partitions. Leave the apple skins in place. Now cut the apples into arbitrary pieces, such that they fit into the hole in the meat grinder.




We sort out the currants, put selected berries in a bowl, fill them with cool water, remove any floating leaves and dry twigs. Drain the water and dry the berries.




Now we need a meat grinder and a blender, first we pass currants and apples through the meat grinder, select a mesh with the smallest holes. Place the crushed mass into a blender bowl and beat at high speed. As a result, we get a homogeneous thick puree. This puree can be frozen in portioned molds.




Transfer the currant and apple puree into a saucepan with thick walls.




Add a measured amount of granulated sugar. Mix everything and put it on the stove. Based on your taste preferences, you can add your favorite spices to the berry and fruit puree.




Setting the burner to medium heat, cook the jam for about 12-15 minutes. We make sure that our delicacy does not boil too much; we also stir it several times to avoid burning. The jam changed a little in color, thanks to the currants it became a rich dark color, the consistency was thick. In order to be one hundred percent sure of the smoothness of the jam, we additionally punch it with an immersion blender. After this process, boil the jam for another minute.




We prepare jars for confiture in advance - wash them thoroughly, sterilize them over steam or in the oven. Boil the lids in boiling water for five minutes. Place the hot jam in the jars, tighten the lids tightly, and cool upside down under a blanket. Place the remaining jam in a bowl and take a sample after it has cooled. We store the workpiece in a closet or pantry.




Enjoy your meal!

It turns out no less tasty

Black currant is a fragrant and very healthy berry. It contains many useful vitamins; by eating a spoonful of aromatic jam from this berry, you will fill your body with strength and energy for a long time.
Blackcurrant jam with apples, the recipe with a photo of which I offer you, turns out very tasty, its pleasant smell and delicate taste in the cold winter season will remind you of the warm summer. To prepare this delicacy you do not need to be a professional, you just need to have on hand the ingredients from which the sweet delicacy is prepared. If you are interested in the recipe for making blackcurrant and apple jam, you can prepare it right now, and I, in turn, will help you with step-by-step photos in order to make it easier for you to prepare delicious and very aromatic jam.
The ingredients for preparing the delicacy are the most common, and I think they are clear from the name. These are apples and black currants. Naturally, to make it sweet and possibly thick (if you like that), you also need to add granulated sugar to it.
So, about the quantity of ingredients in detail:
- 250 grams of black currants (fresh, if in season; or frozen, if this berry is not in season),
- 1 cup of sugar,
- 2 or more apples.

Recipe with photos step by step:

Wash the blackcurrants. Then remove all the tails. Despite the fact that this procedure is long, it is mandatory if you want the jars to last all winter.
Place the washed berries in a container.




First wash the apples, then peel them, cut them and place them with the blackcurrants.




Add granulated sugar to the products.




Boil blackcurrant and apple jam over moderate heat. 10-15 minutes will be enough. If you like your jam to be thick, then cook it longer.






Place the finished jam into jars and screw on the lids.

While summer pleases us with ripe fruits, the season of homemade preparations continues. Every skillful housewife tries to roll up as many different pickles, compotes, salads, sauces and, of course, jams as possible. If classic versions of sweet jam and marmalade are already waiting in the pantry, and you are thinking of something else to please your family on a cold winter evening, then this recipe is for you.

Delicious jam made from red currants and apples is very aromatic and thick. The sweetness of the berries, diluted with the acidity of the fruit, creates a truly unique and unique taste composition. This jam will ideally complement a cup of tea, a bun or pancakes. Dessert made from currants and apples can also be used to create homemade cakes. Since the jam turns out to be quite thick, it is perfect as a filling for pies, pies, bagels or croissants.

Ingredients

• Red currant - 400 g;
• Apples - 500 g;
• Sugar - 500 g;
• Water – 0.5 tbsp.

Preparation

To begin with, red currants must be sorted from twigs, leaves and spoiled berries. Next, the fruits should be placed in a colander and rinsed under high pressure of cold water. Alternatively, if you have blackcurrants, make this jam from it.


Place red currants in a saucepan and add half a glass of water. Place the container with the berries over medium heat and boil them for 5-10 minutes. You will need very little time for the red currants to release their juice. To speed up this process, you can use a potato masher. Press the berries with the device while cooking.


Cool the currants slightly (10 minutes), and then rub them through a large metal sieve into a clean container.


Add sugar to the currant mass and mix well.


Peel the apples and then cut the pulp into slices. Any type of fruit is suitable for making jam. By the way, their number can also be varied at your discretion.

Add apple slices to currants. Place the pan with the fruit mixture back on the stove. Cook the mixture over low heat for 10 minutes.


Remove the pan from the stove. Grind its contents with an immersion blender, turning the mass into a homogeneous puree.


Place the pan with jam on the fire again (the flame should be below medium level), and boil the dessert for another 10 minutes. Leave the treat for one hour and then check how thick it becomes. If you want to achieve a more viscous consistency of the dessert, boil the jam again.


Sterilize pre-washed jars in the oven for 10 minutes at 100 degrees. Fill the lids with which you will roll up the containers with the workpiece with boiling water for a few minutes. Distribute the finished apple and currant jam into sterile jars, filling them to the very neck. Seal the containers well with lids. After the dessert sits, it will become even thicker, thanks to the gelling properties of apples and currants.


Jars of jam should be cooled by wrapping them in a blanket, and then stored in a dry, dark room.

Bon appetit and the most delicious winter with the unforgettable aroma of summer fruits!

The benefits of black currant can hardly be overestimated. Moreover, not only fresh berries are useful, since jam or preserves contain enough vitamins to maintain our health in winter and early spring.

Blackcurrant berries for jam are taken sufficiently ripe, without signs of spoilage or rotting. In this case, the berries will retain their shape even after many months. And sugar and sealed containers prevent pathogenic microorganisms from multiplying.

The principle of making any jam is simple: berries or fruits are boiled in sugar syrup or in their own juice with added sugar, and then sealed in an airtight glass container. During the cooking process, it is better not to disturb the jam so that the fruits do not lose their shape, but it is important to ensure that the delicious dessert does not burn to the walls of the pan. During cooking, sugar passes into the berries, and the liquid from the fruit into syrup. For blackcurrant jam, jams and jams, it is better to use small jars, no more than 0.5 liters in volume - they are eaten faster and are more convenient to work with.

If you plan to preserve other berries or fruits along with blackcurrants, it is important to calculate the sugar concentration, since the taste of the jam may be changed.

Thick jam

Thick, fragrant, jelly-like - this jam is made from black currants. In winter, putting a spoonful of jam in a cup of boiling water, we will be happy to drink aromatic tea with black currants. In addition, blackcurrant jam is perfect as a filling for homemade cakes.

Time: 10 minutes + 12 hours for soaking the berries.
Yield: 2 jars of 500 ml

Products

• black currant - 1 kg;
• sugar - 1 kg.

Having harvested a currant bush or brought berries from the market, the first thing you need to do is sort them out. Small twigs, leaves, and dry sepals can get into the berries. There is a very simple way to quickly get rid of this junk. Fill the currants with cool, clean water. Mix the berries in the water. Leaves, dry small twigs, and sepals from berries will immediately appear on the surface of the water, which we simply salt together with the water. Next, pouring handfuls of berries into other dishes, we collect the remaining large debris, which we then throw away.

Grind clean, sorted blackcurrant fruits in any way. This can be a blender, a meat grinder, or we thoroughly grind it in a mortar.

Sprinkle the grated currant mass with granulated sugar. Mix, distributing granulated sugar throughout the currant mass. Cover the container with the mixture of currants and sugar and place it in the refrigerator overnight.

The next day, taking the mixture out of the refrigerator, put it on the stove. While stirring the future jam, heat it to a boil. Cook the currant jam for 10 minutes after boiling, skimming off the foam. Check the readiness of the jam by dripping it onto the saucer.

If the drop on the dish has frozen into a bead, then the jam is ready. Roll the dessert into sterilized jars. Turn them over, put them on the lids for 2 hours, and then return the jars to their normal position.

We store the container with currant jam in the apartment in a cool place.

With honey

We are used to making jam with the addition of regular sugar. But the delicacy will become even tastier and healthier if you replace the sugar with honey. This dessert has double benefits: beneficial substances of natural honey and black currant vitamins - why wouldn’t you like a cure for colds and sore throats? It will turn out, of course, a little expensive, but it’s quite possible to roll up a couple of small jars for the winter, just in case “to heal and strengthen the immune system.”

Ingredients:

• 2 kg black currants;
• 2 kg of light honey: acacia, linden, fireweed;
• 1 glass of water.

How to cook

1. Remove the currants from the branches, pour them into a basin, where you pour cold water. Dry sepals will float to the surface; remove them.

2. Rinse the berries, transfer them with a slotted spoon to a sieve and let any drops of water drain.

3. For the syrup, dilute the light honey with a glass of water and, stirring continuously, bring this mixture to a boil. Do all this over low heat.

Note: Why light honey? Firstly, it has a milder taste. Secondly, fruits cooked in it retain their natural color and original appearance. And thirdly, you need to know that dark varieties of honey are usually bitter, and this bitterness will invariably transfer to the jam.

4. Immediately add the berries to the syrup and continue cooking for 5 minutes, no longer, again stirring continuously. Cool the jam by covering the bowl with gauze, and then put it into small jars. Clean, boiled or scalded with boiling water.

5. Such jam does not need to be tightly sealed, but simply closed with screw caps. It stores well all season and is not candied.

To prevent the jam from becoming sugary over the winter, add citric acid or juice from half a lemon to the dessert. Closing the liquid jam while it is hot will also help prevent thickening.

With apples

Tasty and thick jam with the aroma of black currants and whole pieces of apples.

Time: 30 min.
Yield: 1 jar 0.5 l.

Products:

• black currant - 0.3 kg;
• apples - 0.3 kg;
• sugar - 0.4 kg;
• lemon - ¼ part.

To make currant jam with apples tasty, sweet and aromatic, I purchased ripe black currants and delicious fragrant apples from the market. Having placed the blackcurrant fruits in a colander, I wash them under running water. Then I sort through the berries, discarding spoiled fruits and small debris. If there are berries on twigs, I remove the twigs. I immediately sort the selected part of the berries into a plate.

Having finished with the berries, I pour in all the sugar that is specified in the recipe. I grind the blackcurrants and sugar with a wooden pestle.

I wash the apples. Then I cut the apples into quarters to remove the core with hard wings and seeds.

After removing all excess from the apple slices, I cut them into small pieces. I have apples with soft and thin skin, so I decided not to remove it. If the apples have thick and tough skin, you will have to peel it.

I pour the chopped black currants with sugar into a cooking vessel and put it on the stove. I keep the heat low, since according to this recipe the jam is cooked immediately, without first infusing the berry mass with sugar. This means that the sugar did not have time to melt in the berry juice, and in order to avoid the sugar burning to the bottom of the cooking bowl, the process of heating the mass should not be fast. When heating the currant mixture with sugar, I stir it often with a wooden spatula. I cook the currant mass for 5 minutes.

Now I pour the chopped apple pieces into the currant mass and mix.

I squeeze the juice out of a quarter of a lemon. After adding a little water to lemon juice, I pour it into the jam. Now that all the ingredients have been added to the jam, I cook the jam for 15 minutes, avoiding a strong boil, stirring it with a wooden spatula. When cooking the jam, there was no foam in the cup, but when foam appears, it must be collected and removed. I put hot currant jam with apples from a cooking bowl into a container prepared for canning (I prepare jars and lids for them as usual: I thoroughly wash and sterilize). Having sealed the jam, I tip the jar upside down to cool.

The photo shows that the jam is thick, and the apple pieces are not softened. This jam is convenient to use for home baking.

Enjoy your tea with fragrant currant and apple jam.

In order for blackcurrant jam to succeed, it is important to determine the end of cooking. I advise grandmothers to determine readiness by the foam that forms in the center of the pan, but does not spread around the edges. The berries do not float to the top, but are distributed evenly throughout the syrup. Also, the readiness of the jam is determined by dripping it onto a plate - the mass does not spread and holds its shape.

Mashed version

The best treat for children is jam that does not contain skins or seeds. This dessert can be eaten with tea, with cookies, or as a filling in baked goods - in any form, delicious blackcurrant jam will bring considerable benefits.

Ingredients

• two kg black currant berries
• 1.5 kg sugar
• half a glass of water