Red currant is a berry that pleases us every summer with its unique sweet-sour taste and slightly tart aroma. It is widely used for preservation, homemade preparations for the winter, because it is very healthy and tasty.
About the benefits of red currants
Useful properties of red currant are actively used in traditional medicine and cooking. 
The main ones are:
- promotes the assimilation of animal proteins, therefore, is often used in the process of cooking in combination with meat of poultry or other animals;
- adjusts the gastrointestinal tract, intestinal motility, eliminates constipation;
- whets the appetite;
- used to treat dermatitis, eczema;
- due to the content of hydroxycoumarin improves blood clotting;
- it contains a lot of iron - the level of hemoglobin increases and the condition of the blood vessels improves;
- thanks to potassium, the water-salt balance of the body is maintained and the heart’s work is normalized;
- analgesic effect;
- hemostatic agent;
- antitumor property (pectins slow down the growth and development of tumors);
- the absorbing effect, the elimination of harmful substances from the body;
- immunity strengthening and antipyretic property.
Important! With care to eat red currant should be treated to people suffering from hemophilia, gastric ulcer, hepatitis, gastritis at the stage of exacerbation.
Kitchen tools
To make red currant jam at home we need next inventory:
- pan for cooking jam;
- gauze;
- juicer or grinder;
- saucepan or bowl for juice;
- thoroughly washed with detergent and dried cans of 0.5 liters (3 pieces);
- screw caps.
Ingredient list
To make fragrant jam, you will need:
- clean washed red currant - 1600 g;
- sugar - 700 g;
- instant gelatin - 1 tsp. with a slide.
We advise you to read about cooking red currant jam for the winter.
Recipe
- We skip the prepared currant through the juicer, we get the juice and wet cake.
- Pass the cake through gauze to get the maximum amount of raw material: put gauze folded four times in a bowl and place the cake in it. Hands squeeze the juice out of the bundle, twisting and squeezing it. We get a little more juice and almost dry cake (250-300g).
- Combine all the juice in one container, in which we will further make jam.
- Add all the sugar, getting the consistency, where the sugar and juice is almost 1: 1.
- Mix and set on medium heat. Bring to a boil, but do not boil so that the sugar can dissolve well and all the vitamins are preserved. Occasionally stir.
- When the jam is almost boiling, it is necessary to put gelatin in a glass and add into it a portion of hot jam, a couple of spoons. Then stir well until dissolved.
- Pour gelatin with jam into the total mass. Mix well and turn off.
- Remove the foam.
- Pour hot jam over the jars.
- Close screw caps. Turn upside down.
- Cover with a thin towel and wrap the top with another one, more warm.
- Leave until cool.
- Store in the refrigerator or cellar.
Important! Red currant is very unpretentious in the process of growing. The plant is durable and does not require special growing conditions, regularly produces a large crop and is resistant to pests and diseases.
What else can you add to taste and flavor?
In order to create a more interesting and unique taste and aroma of red currant jam, many housewives introduce many different ingredients into the recipe.
Additives can serve:
- gooseberry, which will give the jam coral color and unusual flavors, combining sour and sweet;
- black currant;
- cherry;
- cherries;
- raspberries;
- bananas (able to create a thicker consistency);
- oranges with zest;
- watermelon pulp;
- peach;
- coffee beans (give an amazing aroma and taste);
- honey, they can replace part of the sugar.
Familiarize yourself with recipes for preparing gooseberry winter (wine, jam, sauce, jam, pickled), currants (jam, wine), cherries (drying, freezing), cherries (compote, jam, white cherry jam), raspberries (wine, brandy ).
Spice:
- cinnamon stick;
- vanilla;
- cardamom;
- ginger.
How to store jam
Red currant jam contains a large amount of natural gelling agents and acids that help to preserve all the vitamins and do not allow it to spoil. Red currant jam can be stored in the refrigerator or basement all winter, and if you sterilize closed jars in a water bath for 20 minutes, the preform can be stored at room temperature for several years. But it is unlikely that such sweetness will last for so long - it will simply be eaten!
Did you know? Currants are not only red and black, they also distinguish white, yellow, purple, orange and green currants. Its shape and taste are also slightly different. For example, the "American" currant has a black color on the outside, and inside it contains a very sweet white mush, resembling semolina.
What can be served
There are many ways to make jam, because someone prefers to eat it as a separate treat, while others consider it as a filling or a tasty addition to baking, other dishes. 
Let's get acquainted with most popular uses for red currant jam:
- use as a dressing and sugar substitute in drinks, for example, tea;
- use as a supplement to pancakes and pancakes;
- in preparing sauce for curd dishes, ice cream;
- stuffing for sweet cakes, strudels.
In recent years, growing popularity not quite traditional currant jam recipes:
- in glaze for meat and poultry;
- in cooking berry sauce for game and meat;
- in salad dressings;
- as a sauce for a cheese plate.
Did you know? In the UK, the Cumberland sauce based on red currants, served with venison, lamb or ham, is particularly popular.
A variety of recipes and options for the use of red currant jam once again confirms the fact that the taste and benefits of the berries make it an indispensable and useful component in the kitchen and in the first-aid kit.
