Fans of tasty and healthy delicacies should definitely pay attention to redcurrant confiture. It is very easy to make it yourself, and in winter it will help out repeatedly when you need something for tea. In addition, confiture can be used as a filling in desserts and for a layer of cakes. Take note of our 15 recipes!
1. Red currant confiture with starch
For the preparation of confiture, we recommend using corn starch.
You will need: 300 g red currants, 150 ml water, 1 tbsp. starch, 150 g sugar.
Cooking: Smash the currants with a blender, mix with sugar and bring to a boil. Boil the mass for a couple of minutes. Dilute starch in water and pour in a thin stream, stirring. Boil the confiture for another 3 minutes and roll it into sterile jars.
2. Red currant confiture for cake
When layering the cake, such confiture will not flow out.
You will need: 300 g red currants, 5 tbsp. sugar, 5 tbsp. water, 2 tbsp. corn starch.
Cooking: Pour currant berries with sugar, bring to a boil and boil for a couple of minutes. Dissolve the starch in water, pour in a thin stream into the confiture, mix and bring the mass to a boil again. Pour the preparation into sterile jars.
3. Red currant confiture with gelatin
Thanks to gelatin, confiture freezes even better and faster.
You will need: 1 kg of red currant, 700 g of sugar, 10 g of gelatin, 1 glass of water.
Cooking: Pour currants with sugar, leave for a couple of hours, bring to a boil, boil for 5 minutes and let the workpiece cool. Boil the berries again for 5 minutes and refrigerate. And so 1-2 more times. Dilute gelatin in water according to the instructions and add to the confiture after the last boil. Roll up the workpiece in sterile jars.
4. Redcurrant confiture with pectin
There is so much pectin in red currants, but if you like very thick confiture, add it separately.
You will need: 1 kg of red currant, 1 kg of sugar, 20 g of pectin.
prigoheating: Rinse the currants, chop and rub through a sieve. Mix pectin and 4 tablespoons of sugar. Bring the berry puree to a boil and add pectin in a thin stream, stirring. Bring to a boil again, add the remaining sugar and boil the confiture for another 5 minutes. Roll it up in sterile jars.
5. Red currant confiture with gelfix
Gelfix comes in different proportions, and for confiture we recommend 2:1.
You will need: 1 kg of red currant, 1 kg of sugar, 25 g of gelfix.
Cooking: Sort through the currant berries, mash with a crush, pour in a glass of water and bring to a boil. Boil for 20 minutes over medium heat. Pour the berries through a sieve and bring to a boil again. Pour sugar and boil the workpiece for another 20 minutes over low heat. Add a pack of gelfix according to the instructions, mix, boil the confiture for another 5 minutes and roll it into jars.
6. Redcurrant confiture with agar-agar
Agar-agar is a completely natural thickener, so even children can use it.
You will need: 500 g red currants, 2 tsp agar-agar, 100 ml of water, 300 g of sugar.
Cooking: Pass the currants through a meat grinder, add sugar and leave everything for 40 minutes. Pour agar with cold water and leave for the same amount. Bring the berry to a boil and boil for about 20 minutes over low heat, stirring occasionally. Bring the agar to a boil, stirring constantly, pour into the confiture, mix everything together, boil for another 3 minutes and pour into sterile jars.
7. Redcurrant confiture without starch
And to make the confiture more original, add another handful of strawberries.
You will need: 300 g red currants, 300 g strawberries, 600 g sugar.
Cooking: Rinse, peel and sort through the strawberries with currants, beat all the berries in a blender with sugar until smooth. Pass through a sieve as desired. Bring the mass to a boil and boil the confiture for about 20 minutes until thickened over low heat. Roll up in sterile jars.
8. Red and blackcurrant confiture
Black and red currants are perfectly combined in one blank.
You will need: 500 g black currant, 500 g red currant, 600 g sugar, 160 ml water.
Cooking: Boil currants with water until soft and rub through a sieve. Add sugar to puree and bring to a boil and simmer over low heat until thick, about 25 minutes. Roll the confiture into sterile jars.
9. Redcurrant confiture with apples
In this confiture, pieces of apples are felt, which makes it even more appetizing.
You will need: 1 kg of apples, 500 g of red currants, 400 g of sugar.
Cooking: Sprinkle currants with sugar and leave for 1 hour. Cut apples into cubes. Bring the currants to a boil and boil for a couple of minutes. Put the apples and boil for another 10 minutes. Let the workpiece cool completely and then boil for another 10 minutes. And so 1-2 more times. After the last cooking, roll the hot confiture into sterile jars.
10. Redcurrant and raspberry confiture
Both of these berries are rich in natural pectin, so that the confiture will thicken even without additives.
You will need: 800 g raspberries, 700 g red currants, 1.2 kg sugar.
Cooking: Pass the raspberries with currants through a meat grinder and, if desired, grind through a sieve. Bring the puree to a boil, add sugar and boil the confiture for about 15 minutes, and then pour into sterile jars.
11. Red currant confiture in a slow cooker
Adjust the amount of sugar so that it is approximately 1:1 with ready currant juice.
You will need: 400 g of red currant, 1 glass of sugar.
Cooking: Squeeze juice from currants in any convenient way. Mix it with sugar, pour it into the multicooker bowl and turn on the “Jam” or “Stew” mode for 20-30 minutes. Prepare confiture without a lid and then pour into sterile jars.
12. Red and white currant confiture
This recipe will definitely appeal to those who prefer a homogeneous pitted confiture.
You will need: 600 g red currants, 400 g white currants, 1 glass of water, 300 g sugar.
Cooking: Sort through both types of currants, knead with your hands and fill with water. Bring to a boil and boil for 5-7 minutes. Beat everything with a blender and then rub through a sieve or squeeze through cheesecloth. Add sugar to the berry puree, bring the workpiece to a boil again, boil the confiture for 15 minutes, stirring, and roll it into sterile jars.
13. Red currant and gooseberry confiture
An ideal recipe for those who have their own dacha – these berries are rarely in short supply.
You will need: 2 kg gooseberries, 2 kg red currants, 2.5 kg sugar.
Cooking: Remove the stems from the gooseberries, and cut the currants from the branches. Lightly mash both types of berries, rub through a sieve as desired and bring to a boil. Add sugar and bring to a boil again. Boil the confiture for about 20 minutes to the desired thickness and roll into sterile jars.
14. Redcurrant and orange confiture
Saturated color and aroma stimulate appetite immediately after opening the jar.
You will need: 1 kg of red currant, 500 g of oranges, 1.5 kg of sugar.
Cooking: Scald the oranges with boiling water and pass it through a meat grinder with the peel. Skip the currant there. Mix everything together, add sugar and leave for half an hour. Bring the workpiece to a boil, boil the confiture for 10-15 minutes and roll it into sterile jars.
15. Redcurrant and watermelon confiture
Definitely one of the most original confiture recipes in this collection and more!
You will need: 300 g of red currant, 300 g of watermelon pulp, 30 ml of water, 1 tbsp. corn starch, 150 g sugar.
Cooking: Pour the currants with sugar, bring to a boil and add the watermelon chopped in a blender. Bring to a boil again. Dilute starch in water and pour into the workpiece, stirring constantly. Boil for another 2 minutes and roll the confiture into sterile jars.