Homemade red currant marmalade

Red currant marmalade will become a favorite delicacy in the family. Its preparation does not take much time, and everything you need is in your home kitchen. The result is a dessert with a delicate texture, beautiful color and pleasant sweet and sour taste. You should not go to the store for a treat, it is better to cook it yourself.

Useful properties of currant marmalade

In this case, the choice fell on the red currant variety, not only because of its bright color. The fact is that it is he who is rarely used in blanks because of the seeds and thick peel of berries. Although in terms of vitamin composition it is inferior to its black counterpart, it has many useful properties.

Here are just a few of them:

  1. The fruit jelly will be high in ascorbic acid, which strengthens the immune system, and also has a positive effect on the circulatory system.
  2. Helps calm the nervous system.
  3. The iron included in the composition will raise hemoglobin to normal.
  4. The product is useful for people with high or low blood pressure.
  5. Red berry normalizes the intestines, removing toxins and toxins from the body.
  6. There is a lot of iodine in currants, which the thyroid gland simply needs.
  7. Red jujube is useful for children for the full development of the skeleton.

Important! With caution and in small quantities, it is advisable to eat currant delicacy for people who have problems with blood clotting and gastric ulcer.

But it should be borne in mind that you will have to cook, resorting to heat treatment, which reduces the useful indicators in comparison with fresh berries.

Homemade red currant marmalade recipes

There are 2 well-known methods of making homemade currant marmalade with red fruits. Only after the test can you understand which one is more suitable for the family. The availability of the required ingredients will be an important factor.

Currant marmalade with agar-agar

Agar is often used to make marshmallows and marmalades. At home, all proportions should be strictly observed in order to obtain the desired consistency.

The grocery set will be as follows:

  • ripe red currants - 400 g;
  • agar-agar - 1.5 tsp;
  • sugar - 100 g.

Detailed recipe for marmalade:

  1. The berry will need to be sorted out and washed first.
  2. Dry a little on a towel and separate from the twigs. If this is not done right away, the currants will absorb excess moisture.
  3. Grind the fruits with a submersible blender, and grind the resulting mass through a fine sieve or colander, covered with a piece of gauze. In this way, you will be able to get rid of the seeds and peels.
  4. Add granulated sugar and agar-agar to the red juice (you should get about 200 ml). Leave at room temperature for 30 minutes to allow the powder to swell a little and gain strength.
  5. Bring to a boil over low heat, stirring constantly with a wooden spatula so that the mass does not burn. Cool down.
  6. Prepare the dishes in which the marmalade will acquire its usual viscous consistency. These can be glass jars for long-term storage, small silicone molds or a deep baking sheet covered with cling film.
  7. Pour the cooled composition and send to a cold place to settle.
  8. After hardening, turn the sheet over, release the piece from the film and cut with a very thin knife, which can be heated a little for convenience.

Put the red currant gummies on parchment, dry, and then roll in sugar. Transfer to a clean container.

Currant marmalade with gelatin

Despite the fact that red currant fruits already contain pectin, which gelates the mixture, it is still worth adding a special powder to the juice for a denser consistency.

The composition of the marmalade:

  • sugar - 150 g;
  • red currant berry - 800 g;
  • gelatin - 30 g.

Step by step guide:

  1. Prepare the currants by sorting out and washing the berries.
  2. Then there are 2 options for making juice. In the first case, the fruits are poured with a small amount of water and brought to a boil. It will be easier to grind them through a sieve, but additional heat treatment will destroy many vitamins. The composition will need to be boiled down almost 2 times.
  3. The second involves obtaining juice from fresh currants. He's in this recipe and comes in handy.
  4. Dissolve gelatin and granulated sugar in a red liquid, leave for half an hour, covering from insects and dust.
  5. Heat to dissolve all dry ingredients and strain to get rid of any lumps.
  6. Pour into molds, cool first at room temperature, and then in the refrigerator.
  7. When the mass hardens, remove the pieces and dry on a wire rack or paper.

Roll well in coarse granulated sugar.

Calorie content

The energy value of homemade red marmalade directly depends on the amount of granulated sugar. The more it is used, the higher the rates will be. On average, it is believed that 100 g of the finished product contains no more than 60 kcal.

Advice! You can use commercially available sugar substitutes. In this way, it will be possible to reduce the calorie content of the product and increase the beneficial properties.

Terms and conditions of storage

Homemade marmalade is prepared without preservatives, which are often used in production. Therefore, it is not so elastic and the shelf life is short. It is better to put the pieces in a container or pour the composition into sterilized glass jars. Be sure to seal tightly.

It is also necessary to observe a low temperature regime, otherwise the marmalade will lose its shape. Small batches should be stored for up to 2 months. But under a tin lid in the refrigerator, it will stand for 4 months.


Red currant marmalade can be made from frozen berries at home. It should be remembered that pectin contained in fruits loses its properties during prolonged heat treatment. If this cannot be avoided, the amount of gelling dry ingredients should be increased. Even if the first time does not work out, the composition will not be spoiled and will be an excellent addition to baked goods.

Watch the video: How to Make Raspberry u0026 Redcurrant Marmalade (January 2022).

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