Source: Torriphoto, AdobeStockHomemade marmalade can easily be made from a wide variety of berries and fruits. This time, we'll focus on redcurrant marmalade. What's more, redcurrants contain a lot of natural pectin, which helps them thicken on their own. We're sharing 10 excellent recipes!
1. Redcurrant Marmalade in Jars
Source: pinterest.ruLet's start with the simplest recipe. This marmalade can be canned for winter.
You will need: 1 kg redcurrants, 600 g sugar.
Preparation: Remove the berries from the stems, sort them, and stew in a saucepan until soft. Mash the redcurrants through a sieve and add sugar to the puree. Cook the mixture, stirring constantly, until thickened, then transfer to sterilized jars. Seal or can them.
2. Redcurrant Marmalade with Agar-Agar
Source: boltologiy.ruBetter than any store-bought candy, and even kids will agree.
You will need: 1 kg redcurrants, 100 ml water, 500 g sugar, 2 tsp agar-agar.
Preparation: Sort the redcurrants, remove them from the stems, cover with water, and simmer for 10-15 minutes over low heat. Mash the berries through a sieve and add sugar to the juice. Cook the marmalade over low heat for about 1 hour, stirring and skimming off the foam.
Add agar-agar, mix thoroughly, and cook for another 5 minutes. Pour the mixture into a parchment-lined mold and refrigerate until set. Remove, cut, and if desired, roll the finished marmalade in powdered sugar.
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3. Redcurrant and Raspberry Marmalade
Source: argumentrus.ruThe finished marmalade can be rolled in sugar, starch, or coconut flakes.
You will need: 500 g raspberries, 500 g redcurrants, 900 g sugar, 1 pinch citric acid.
Preparation: Sort the berries, add a couple of spoons of water, and cook until soft. Mash the berries through a sieve, then reduce the resulting juice by half over low heat. Add sugar and citric acid, and cook for another 40 minutes, skimming off the foam and stirring. Pour the marmalade into shallow molds and let it set in a cool place, then cut into desired shapes.
4. Red and Blackcurrant Marmalade for Winter
Source: ideireceptov.ruIt remains thick and firm even at room temperature.
You will need: 300 g redcurrants, 300 g blackcurrants, 800 g sugar.
Preparation: Sort both types of currants, add 150 ml water, and cook over low heat for 10 minutes. Blend the mixture and mash through a sieve. Add sugar to the berry puree, stir, and cook for 10-15 minutes. Let it cool and cook again for 10-15 minutes. Repeat this 1-2 more times, depending on the desired consistency. After the last cooking, seal the hot marmalade in sterilized jars.
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5. Redcurrant Marmalade with Gelatin
Source: evrookna-mos.ruIf you have small suitable molds, pour the marmalade directly into them.
You will need: 1 kg redcurrants, 600 g sugar, 100 g gelatin.
Preparation: Dissolve gelatin in water according to package instructions. Blend the redcurrants, mash through a sieve, and mix the berry puree with sugar. Bring it to a boil and cook for about 45 minutes until thickened. Let the mixture cool slightly, add the gelatin, and bring to a boil again. Remove from heat, pour into molds, and let the marmalade set at room temperature or in the refrigerator.
6. Vanilla Redcurrant Marmalade
Source: jenskiymir.comA very simple way to give a new twist to a familiar recipe.
You will need: 1 kg redcurrants, 2 pinches vanilla, 100 ml water, 500 g sugar, 2 tsp agar-agar.
Preparation: Cover the redcurrants with water, cook for 5-7 minutes, and mash through a sieve. Add sugar and cook the juice until it reduces by half. Add agar-agar and vanilla, mix, and cook the marmalade for another 5 minutes. Pour it into parchment-lined trays, let it set, and cut.
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7. Redcurrant Marmalade with Nuts
Source: boltologiy.ruAny chopped nuts or a mix of them will work perfectly.
You will need: 1 kg redcurrants, 500 g sugar, 2 tsp agar-agar, 1 handful nuts, 100 ml water.
Preparation: Cover the redcurrants with water, cook for 10-15 minutes with the lid on, blend, and mash through a sieve. Add sugar and cook the mixture for about an hour until thickened. Stirring constantly, add agar. Cook for another 5 minutes and stir in the chopped roasted nuts. Pour the mixture into oiled molds and let the marmalade set completely.
8. Two-Layer Red and White Currant Marmalade
Source: dzen.ruFor a more impressive look, we'll make layered marmalade. You can use any berries in the same way.
You will need: 100 ml mashed white currants, 200 ml mashed redcurrants, 120 ml water, 150 g sugar, 6 tsp agar-agar.
Preparation: Blend both types of currants and mash through a sieve. Separately, mix 2 spoons of agar and 50 ml water for the white layer, and 4 spoons of agar and 70 ml water for the red layer. Add 50 g sugar to the white currants, and 100 g to the red.
Bring both berry purees to a boil separately, pour in the corresponding agar-agar mixtures, and cook for 3 minutes after they re-boil. Line a mold with film and pour in the red layer. Place it in the freezer for 5 minutes, then pour in the white layer. Let the marmalade set completely, then cut into desired shapes.
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9. Redcurrant and Apple Marmalade
Source: jenskiymir.comIf you want to add a touch of piquancy, pour in a couple of spoons of liqueur.
You will need: 700 g redcurrants, 300 g apples, 500 g sugar, 10 g pectin, 3 g citric acid, 70 ml syrup to taste.
Preparation: Peel and chop the apples, add a couple of spoons of water, stew them until soft, and blend. Do the same with the redcurrants, then mash the berry puree through a sieve. Mix both purees 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 mixture, and stir. Pour the marmalade into molds and let it set at room temperature.
10. Redcurrant Marmalade in the Oven
Source: копорский-чай.рфAnother very convenient way to make marmalade without hours of cooking.
You will need: 1 kg redcurrants, 300 g sugar, 5 g citric acid.
Preparation: Sprinkle the redcurrants with sugar and cook for 10 minutes. Blend everything, mash through a sieve, and mix with citric acid. Pour the mixture onto a baking sheet and place in the oven at medium temperature. Reduce the mixture this way for 15-20 minutes after boiling. Pour onto foil or parchment paper and dry the marmalade at 60 degrees Celsius until set.