Today we propose to prepare a very tasty blackcurrant confiture, a recipe for the winter with apples is simple and interesting. By its consistency it turns out to be very thick, delicate and silky. Apples, due to the pectin content, will make our delicacy thick. Already at the end of cooking, the consistency will be visible, and after cooling it will become even thicker and more dense. This jam can be used to fill brass pies, you can use it as a filling for shortbread cake, it can also be added to morning cereals, cheese cakes, pancakes or pancakes.

- black currant - 300 g,
- apples - 3 pcs.,
- sugar - 300 g.




We choose apples of any kind, we decided to give preference to the mixed composition - apple-pear. We wash the apples under running cool water, wipe them dry. We cut each apple lengthwise into two parts, cut out the seeds and partitions. Leave the skin of the apples in place. Now we cut the apples into arbitrary pieces, so that they fit into the hole of the meat grinder.




We sort out the currants, put the selected berries in a bowl, fill them with cool water, remove the floating leaves and dry twigs. We drain the water, dry the berries.




Now we need a meat grinder and a blender, first we skip currants and apples in a meat grinder, choose a mesh with the smallest holes. Transfer the chopped mass to the blender bowl, beat at high speed. The result is a smooth, thick puree. This puree can be frozen in portion molds.




Transfer the currant and apple puree to a thick-walled saucepan.




Pour in a measured amount of granulated sugar. We mix everything, send it to the stove. Based on your taste preferences, you can add your favorite spices to the berry and fruit puree.




Setting the hotplate to medium heat, cook the jam for about 12-15 minutes. We make sure that our delicacy does not boil too much, we also stir it several times to avoid burning. The jam changed a little in color, thanks to the currants, it became a rich dark color, the consistency turned out to be thick. In order to be one hundred percent sure of the smoothness of the jam, we punch it with an additional immersion blender. After this process, we boil the jam for another minute.




We prepare jars for confiture in advance - wash thoroughly, sterilize over steam or in the oven. Boil the lids in boiling water for five minutes. We spread the hot jam in the jars, tightly tighten the lids, cool it upside down under a blanket. Put the rest of the jam in a bowl, remove the sample after cooling. We store the workpiece in a closet or closet.




Good appetite!

It turns out no less tasty

apple-currant dessert rich in vitamins and minerals such as: vitamin C - 105.2%, cobalt - 18.9%, copper - 13.5%, molybdenum - 16.2%

Why apple-currant dessert is useful

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to looseness and bleeding of the gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

You can see a complete guide to the most useful products in the appendix.

Apple and red currant jam is not only delicious dessert and a versatile filling for baking, but also an excellent antioxidant and source of vitamins. Garden berries, even after heat treatment, retain up to 60% of nutrients.

In order for the apple and currant jam to have the correct consistency and pleasant taste, it is important to follow the rules of preparation.

Cooking secrets:

1. Chopped fruit will not darken if soaked in salted water.
2. For cooking, it is better to use an enamel container, cookware with a non-stick coating or a double bottom.
3. To make the syrup transparent, it is better not to stir the mass with a spoon, but to slightly shake the container.
4. During cooking, the apple slices must be carefully sunk in syrup so that they boil well.
5. You can add various fruits to the jam - plums, citrus fruits, garden berries, as well as season with spices - cinnamon, ginger, vanilla.

The addition of a small amount of water is allowed if the jam syrup is thick.

Preparation of containers and products

Apples for jam can be of any kind, it is better if they are grown in their own garden. The fruits are dense, ripe, without visible damage, dents and rot. Fruit chopping takes place depending on personal preference or directions in the recipe.

The stalks and the core are necessarily removed. It is not recommended to store crushed fruits, as color changes occur.

The currant is selected large, bright red or black. It is better to pluck it with a twig. The harvested crop is washed and dried. It is impossible to store berries without a refrigerator for a long time. Before cooking, the fruits are sorted out, the leaves are removed, the berries are removed from the stalks.

A container for jam is chosen with a volume of 500-700 g. The containers are well washed with a solution of baking soda and sterilized.

Sterilization options:

• hot steam;
• in the oven;
• using a microwave oven;
• in a double boiler or multicooker.

The processing temperature should be at least 120-150 degrees. Duration of sterilization is 10 minutes.

The lids are processed by immersing them in boiling water for 3-5 minutes. Do this just before closing the jam jar.

How to make jam?

Currants are a useful garden berry, in which a lot of vitamins remain even after heat treatment. The quality of the jam depends on the proportions of fruit used for cooking.

Ingredients:

• red or black currants - 400 g;
• sugar - 500 g;
• apples - 500 g.

Red currant recipe

1. Sort fruits and berries, remove debris, twigs, leaves, rinse well.
2. Pour half a glass of water into a container with berries and send it to the fire. You need to cook the mixture for 10 minutes. Remove from heat and let it brew for 1-2 hours.
3. Grind the cooled boiled berries with sugar. Add apples.
4. You need to cook the resulting mixture for 10 minutes.
5. Cool the jam and check for viscosity. If it is liquid, continue cooking for another quarter of an hour.

Option with black currant

1. Cut the peeled apples into slices, cover with sugar and let it brew for 1-2 hours.
2. Chop black currants, add water and cook for 5 minutes.
3. Send the container with fruits to the stove and cook over low heat. After boiling, combine the grated berries and apples. Let the mixture brew for 5-6 hours.
4. The final step is to boil the fruit for 10 minutes.

Quick recipe "five minutes"

1. Grate berries of red or black currant with sugar.
2. After boiling, cook the mixture for 3-5 minutes.
3. Chop the apples finely and mix with the grated berries. Cook for another 2 minutes.
4. Remove the jam from the heat and pour hot into the jars.

For the first time, Irina Chadeeva brought the recipe of Gostovsky marshmallows to the open spaces of Runet. Tireless and creative Instagram food bloggers popularized marshmallows and brought it to the masses. Probably one of the founders of the fashion for marshmallows was the home confectioner from Moldova Julia Rodnici (@juilasika). I think that it was the photogenic form of her marshmallow (roses) and endless experiments with tastes and colors that allowed this dessert to take its rightful place in the arsenal of self-taught confectioners.


The Chaideika marshmallow recipe remained the most widespread until the hand of the professional pastry chef Nina Tarasova touched the recipe. It was she who improved it, minimizing the amount of sugar, and also adjusted the cooking technology. It used to be due to their denseness and ignorance of the rules for using agar-agar (the main ingredient of marshmallow), everyone wasted time soaking it. But… about everything in due time.

In this publication, I present Nina's recipe, which I now always use. Marshmallow turns out to be delicate, springy, with a perfect balance of sweetness. Therefore, let it be stored here as an example of an ideal recipe.

You will need:
250 g puree (in this case, this is a mixture of 150 g applesauce and 100 g black currant puree)
350 g sugar (1)
50 g sugar (2)
8-9 g agar agar
150 g water
1 protein

Process:

The classic marshmallow is made from applesauce. Perhaps, it is worth starting your acquaintance with homemade marshmallows with the apple, classic. It is more stable due to its high pectin content and therefore the result will be more predictable (Solidifies 100%).
Sour or sweet and sour apples are best for making marshmallows, this will achieve a more harmonious taste. It was homemade apple marshmallows that pleasantly surprised me with the aroma and taste of a real garden apple, which you will not hear in a commercial analogue.

You can use dyes to play with the color of the marshmallow. But in my opinion, this is rather boring, in addition, the key benefit of homemade marshmallows is in its naturalness, therefore, the dyes should be natural. Almost any berries and fruits can be used as a basis for mashed potatoes, berry purees can be used either by themselves or mixed in any proportions with apple cider. This is where we enter the path of experimenting with color and tastes.
This recipe uses a mixture of applesauce and currant puree. Apple and berry mixes can be taken as training ones if you are not completely confident in your abilities and do not risk daring to experiment with pure tastes (only cherries, only currants, etc.)

You can make your own applesauce by baking the apples in the oven or microwave. Separate the baked apple pulp with a spoon and punch with a blender, rub through a sieve.
Boil the frozen currants until the berries soften, rub through a sieve. Boil the resulting mass, the mashed potatoes should turn out to be quite thick, I think that in consistency it turns out to be a little thicker than the baby fruit puree in the package.

Put the apple-currant mix in a deep beating dish. Ideally, the mold should be metal or glass, well washed. Pour the protein into it and begin to beat until the mass turns pale. If you only make marshmallows from applesauce, the mass will become almost snow-white. In the case of a currant mix, juicy burgundy puree will acquire a more delicate shade. As for the consistency, by this time the mass should have become strong and well-whipped.

Heat sugar (1) with water in a saucepan. Mix sugar (2) with agar-agar. When the temperature of the sugar syrup reaches 80 degrees, add agar-agar mixed with sugar (2). Mix well to dissolve the agar-agar. Stirring continuously, bring the syrup to 110 degrees.

As soon as the temperature of the syrup has reached the required level, remove the stewpan from the heat and constantly whisk the berry-protein mixture, pour the syrup in a thin stream. The whipping speed can be medium or higher, since the mass is already quite dense, and it will be difficult for the mixer to cope with whipping at low speeds. As the mass is compacted, increase the whipping speed. When choosing a container for beating, keep in mind that as a result, the mass will almost triple, so it is preferable to use a deep bowl so that you do not have to collect the marshmallow mass along the walls of the kitchen.

Even from one portion of the ingredients of the marshmallow mass, a lot is obtained, so you can experiment with the form from the heart.
So, we transfer the well-whipped, still warm marshmallow mass into a pastry bag with a nozzle and place the marshmallows on parchment or a silicone mat. Agar-agar hardens at 40 degrees, so you should not hesitate with the deposition of marshmallows.

The next day, tired of a long wait, we remove the marshmallows from the rug, glue the halves and roll them in powdered sugar.
The marshmallow is ready! You can try!