Homemade marmalade can be easily prepared from a wide variety of berries and fruits. This time, let’s take a closer look at the red currant. Moreover, it contains a lot of natural pectin, which is why it thickens well on its own. Here are 10 great recipes!
1. Red currant marmalade in jars
Let’s start with the simplest recipe. Such marmalade can be rolled up for the winter.
You will need: 1 kg of red currant, 600 g of sugar.
Cooking: Pick the berries from the twigs, sort and simmer in a saucepan until soft. Rub the red currant through a sieve and add the sugar to the puree. Boil the mass, stirring constantly, until thickened and then decompose into sterile jars. Roll them up or roll them up.
2. Redcurrant marmalade with agar-agar
Better than any store-bought sweets, and even children will agree with this.
You will need: 1 kg of red currant, 100 ml of water, 500 g of sugar, 2 tsp. agar-agar.
Cooking: Sort through the currants, tear off the branches, fill with water and boil for 10-15 minutes over low heat. Grind the berries through a sieve and add sugar to the juice. Boil the marmalade over low heat for about 1 hour, stirring and removing the foam.
Add agar-agar, mix well and boil for another 5 minutes. Pour the mixture into a parchment-lined mold and refrigerate until set. Take out, cut and, if desired, roll the finished marmalade in powdered sugar.
3. Red currant and raspberry marmalade
Ready marmalade can be rolled in sugar, starch or coconut flakes.
You will need: 500 g raspberries, 500 g red currants, 900 g sugar, 1 pinch of citric acid.
Cooking: Sort the berry, add a couple of tablespoons of water and boil everything until soft. Grind the berry through a sieve, and then boil the resulting juice over low heat by half. Add sugar and citric acid, and cook for another 40 minutes, removing the foam and stirring. Pour the marmalade into shallow forms and send it to harden in a cool place, and then cut it randomly.
4. Red and black currant marmalade for the winter
It remains thick and elastic even at room temperature.
You will need: 300 g red currant, 300 g black currant, 800 g sugar.
Cooking: Sort through both types of currants, add 150 ml of water and boil everything over low heat for 10 minutes. Grind the mass with a blender and rub through a sieve. Add sugar to the berry puree, stir and boil it for 10-15 minutes. Let cool and boil again for 10-15 minutes. And so 1-2 more times – according to the consistency. After the last cooking, roll the hot marmalade into sterile jars.
5. Redcurrant marmalade with gelatin
If there are small suitable molds, pour the marmalade immediately into them.
You will need: 1 kg of red currant, 600 g of sugar, 100 g of gelatin.
Cooking: Dissolve gelatin in water as directed. Beat the currants with a blender, grind through a sieve and mix the berry puree with sugar. Bring it to a boil and simmer for about 45 minutes until thickened. Let the workpiece cool slightly, add gelatin and bring to a boil again. Remove from heat, pour into molds and let the marmalade harden outdoors or in the refrigerator.
6. Redcurrant Vanilla Marmalade
A very simple way to beat a familiar recipe in a new way.
You will need: 1 kg of red currant, 2 pinches of vanillin, 100 ml of water, 500 g of sugar, 2 tsp. agar-agar.
Cooking: Pour currant berries with water, boil for 5-7 minutes and rub through a sieve. Add sugar and boil the juice until it is reduced by half. Add agar-agar and vanillin, mix and boil the marmalade for another 5 minutes. Pour it into parchment-lined trays, let cool and cut.
7. Red currant marmalade with nuts
Absolutely any chopped nuts or their mixture will do.
You will need: 1 kg of red currant, 500 g of sugar, 2 tsp. agar-agar, 1 handful of nuts, 100 ml of water.
Cooking: Pour currant berries with water, boil for 10-15 minutes under the lid, beat with a blender and rub through a sieve. Add sugar and cook the workpiece for about an hour until thickened. Stirring constantly, add agar. Boil for another 5 minutes and stir in the chopped roasted nuts into the marmalade. Pour the mass into greased molds and let the marmalade harden completely.
8. Two-layer red and white currant marmalade
For a more spectacular look – prepare marmalade in layers. You can use any berries in the same way.
You will need: 100 ml grated white currant, 200 ml grated red currant, 120 ml water, 150 g sugar, 6 tsp. agar-agar.
Cooking: Kill both types of currants with a blender and rub through a sieve. Separately, mix 2 tablespoons of agar and 50 ml of water for the white layer, and 4 tablespoons of agar and 70 ml of water for the red layer. Add 50 g of sugar to white currants, and 100 g to red currants.
Bring both types of berry puree to a boil separately from each other, pour in the appropriate agar-agar blanks and boil for 3 minutes after boiling again. Line the mold with clingfilm and fill in the red layer. Send it for 5 minutes in the freezer and pour a white layer. Let the marmalade harden completely and then cut randomly.
9. Red currant marmalade with apples
If you want to add a touch of piquancy, pour in a couple of tablespoons of liquor.
You will need: 700 g red currants, 300 g apples, 500 g sugar, 10 g pectin, 3 g citric acid, 70 ml syrup to taste.
Cooking: Peel and cut the apples, add a couple of tablespoons of water, simmer them until soft and beat with a blender. Do the same with currants, and then rub the berry puree through a sieve. Mix both types of puree and sugar, and cook over low heat for about 1 hour. Heat the syrup with pectin and citric acid to a boil, pour into the workpiece and mix. Pour the marmalade into molds and let it harden in the open air.
10. Red currant marmalade in the oven
Another very convenient way to cook marmalade without many hours of cooking.
You will need: 1 kg of red currant, 300 g of sugar, 5 g of citric acid.
Cooking: Sprinkle red currant berries with sugar and boil for 10 minutes. Kill everything with a blender, rub through a sieve and mix with citric acid. Pour the mass onto a baking sheet and send to the oven at medium temperature. Boil the workpiece in this way for 15-20 minutes after boiling. Pour onto foil or parchment and dry the marmalade at 60 degrees until it hardens.