How to cook currant jam for the winter. Black currant jam - the most delicious recipes. How to cook with orange and minimal sugar

Good afternoon dear friends. Here the currants will ripen and it will be necessary to harvest currant jam for the winter. Previously there was an article about harvesting, now let's talk about jam.

Currants are almost at the very top of the list in terms of usefulness. And our goal is to preserve all the beneficial substances in the prepared jam. Therefore, you need to choose recipes in which the heat treatment is short.

In order that your work would not be wasted for making jam, choose only ripe, well-ripened berries, but not overripe and not green. Since both of them can spoil your jam.
Also pay attention to foreign objects in the jam, this is me about the leaves, twigs, etc.

In order to get rid of overripe berries and other objects, fill the berry with water and mix with your hand everything that does not need to pop up, namely dry berries, sticks, branches, leaves. After the berry, it is advisable to drain the water through a sieve and spread the berries on a towel.
It is also not recommended to pick berries after heavy and prolonged rains. Since there will be an excess of moisture in the berry, which will affect the final taste of the product.

Now, as for the dishes in which you plan to cook the jam, pots with a thick bottom are best suited so the body will be evenly distributed. It is still not advisable to use aluminum cups, basins and pans, since aluminum is very harmful to our health. It is better to take stainless steel or enameled dishes.

Redcurrant jam is always delicious by default. By density, you can adjust its consistency. The longer it is cooked, the thicker it will be.

Do not forget that after the jam has cooled, it becomes even thicker. So take this fact into account when making jam.

Ingredients.

1 kg. Red currant.
1 kg. Sahara.
1 glass of clean water.

Cooking process.

1. Of course, only ripe and whole berries are tedious for cooking. Ponytails and twigs will need to be removed. And it is unforgettable to wash the berry well.
2. Next, chop the currants in any available way. 3.You can skip through a meat grinder or use a blender.
4. Pour sugar into the currant mass and put the saucepan on the stove.
5. While stirring, bring to a boil and cook for at least 5-6 minutes. When foam appears, remove it with a spoon. 6. Then this foam can be eaten with a cup of tea.

Take some jam with a spoon and drip on a saucer, cool the drop quickly. And then it will become clear how thick your jam is.

7. Bring the mass to the desired density and lay out in sterile jars. Bon Appetit.

Blackcurrant jam five minutes for the winter

If you are a fan of black currant, then this recipe will suit your taste. There are several types of black currant. According to this recipe, you can prepare a delicious dessert from any variety of currants; you can also replace black currants with red ones, or make something in between by combining two varieties in one jam.

Ingredients.

1 kg of black currant.
1 kg of sugar.
200 ml. water.

Cooking process.

1. Carefully sort out the currants and wash them well and lay them out on a towel.
2. Combine sugar with water on the stove and bring the syrup to a boil while stirring. It is important that the sugar is completely dissolved in the water.

3. Gently pour currants into hot syrup.
Bring the mass to a boil and cook for exactly 5 minutes on low heat. If foam appears during cooking, it will need to be removed.

4. Then we take small sterile jars and put currant aromatic jam in them and tighten the lids.
5. Let's make the jars together and wrap them up. After complete cooling, transfer to a cool place without direct sunlight.
6. The five-minute jam is ready Bon appetit.

How to make sugar-free currant jam

This is a very old recipe for making jam. According to such recipes, this dessert was cooked during the reign of the king of peas. And I'll tell you not so and just cook it. Well, it's not that difficult, it's just that it will take a lot of time. But the jam will turn out to be very healing.

Ingredients.

About 1.5-2 kg. Currants.

Cooking process.

1. Dry the washed and sorted currants and put them in jars.
2. Put the jars in a pot of water and start heating the water in the pot.
3. As the water boils in the jars, the currants will give off juice and settle. Our task is to add currants until the jar is full. And so repeat several times.

4. The entire cooking process can take from an hour to two. It all depends on the currant.
5. After there is no more room in the jars, you can cover the jar with a lid and tighten with a key.

Blackcurrant jam according to grandma's recipe

Thick currant jam like jelly

In order to make a delicious jelly-like jam, sugar will need to be added in two steps, but more on that later.

Ingredients.

Currant 1 kg.
Sugar 1 kg.
Water 300 ml.

Cooking process.

1. Dry the prepared berries on the table.
2. Pour exactly half of the sugar into hot water and prepare the syrup. That is, stir the sugar until it is completely dissolved and bring the liquid to a boil.

3. Then add the currants to the syrup in parts. And after the mass boils, cook for 5-7 minutes over low heat.
4. After 5-7 minutes, remove the jam from the stove, add the remaining sugar and stir until it is completely dissolved.

5. The jam is ready, put it in the jars and seal it with lids.

Currant jam without cooking through a meat grinder

it is no secret that in the jam prepared according to this recipe there will be more vitamins than in all combined, since this jam has not been heat-treated, but such jam will not be stored for a long time from 3 to 6 months in a cool place.

Ingredients.

5 cups of currants.
3 cups granulated sugar.

Cooking process.

1. Wash the currants, sort out and dry. The less moisture there is on the berry, the better.
2. Grind clean and dry currants with a meat grinder.
3. Cover with sugar, mix and arrange in sterile jars.
4. Capron caps can be used.

Black currant with raspberries

As mentioned earlier, currants are combined with almost any fruit. So why not try making jam with currants and raspberries. It will turn out to be twice tastier and healthier.

Ingredients.

1 kg of raspberries.
1 kg of black currant.
1.5 sugar.

Cooking process.

1. Sort out the berries and wash. Raspberries do not need to be washed.
2. Put the raspberries in a bowl and sprinkle with sugar. Leave on for 5-6 hours.
3. Boil the raspberries for 3-4 minutes and let them cool completely.
4. After 5-6 hours, put the raspberries on the stove again, bring to a boil and add the currants.
5. Cook over low heat for 5-7 minutes and then lay out on sterile jars.

These are not tricky and not complicated recipes for making delicious currant jam. each recipe has its own flavor. and in each recipe, currants can be replaced with red, and red with black. or make a combined currant jam from two varieties of currants. All the good warmth and peace.

Blackcurrant blanks are so popular that more than one type of jam is rolled up for the winter. There are many ways - you can cook jam, fry in a pan, or you can cook it raw. Today we will cook black currant jam for the winter. It turns out it is thick, with whole berries, aromatic and very tasty. We assure you that any sweet tooth will love it.

Required products:

• 700 grams of black currant,
• 700 grams of granulated sugar.

How to make blackcurrant jam for the winter

First of all, we will deal with currant berries, because they need to be peeled and sorted out. This process is lengthy, so immediately set aside more time for such a procedure. It will be necessary to remove all possible twigs, leaves. We also pay attention to the state of the berries, if sluggish and crumpled ones come across, then it is better to put them aside, since the densest and freshest berries are suitable for jam. When we sort out the currants, rinse the berries, then dry them slightly. You can leave the currants in a sieve for a few minutes, all the water will drain through it, or you can spread it in parts on paper towels, which also perfectly absorb all the water.

Pour the currants into a deep saucepan and sprinkle it with granulated sugar. You can shake the berries slightly so that the sugar gets into all the gaps, but this is all done without tools, you can crush juicy berries with a spoon and scoops. Just take the pan by the handles and shake the berries lightly in the air. We leave in this form for several hours: after 5-6 hours, the sugar will melt half, and the currants will let out the juice, which is necessary for cooking the jam. We do not add any water, otherwise the jam will not turn out thick.

We put the currants on low heat and begin to cook the jam. When the berries boil, set for 5 minutes. Boil the currants for 5 minutes and turn off the heat. Let the berries cool completely, they will be soaked in sugar syrup and will be very tasty. During the boiling process, the currants will let out more juice, so the jam will turn out to be ideal in consistency: thick and viscous like caramel. We repeat the cooking and cooling process 2 more times.

When the jam boils for the last third time, we will boil it and turn off the fire, only we will not cool it down. While hot, we put the jam in steamed jars, which we have prepared in advance.

We twist the jars of jam with tight lids and let cool under a warm blanket.

This is how, in a few simple steps, we prepared delicious and healthy currant jam. Who loves thick jam with whole berries, this recipe is perfect. In winter, you can enjoy a fragrant and healthy blackcurrant jam.

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal site

Currants are a real pantry of health. Currant enhances hematopoiesis, lowers the acidity of gastric juice, reduces fermentation processes in the intestine and improves metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than citrus fruits. Interestingly, when processing currants, they almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is in case it is quite hot in your house.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, the ends trimmed, rinsed and allowed to dry.

Black currant jam "Pyatiminutka"

Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml of water.

Preparation:
Rinse the berries and discard them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries in it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and roll up immediately.

Blackcurrant jam "Three by five"

Ingredients:
3 kg of currants,
4 kg of sugar
3 stacks water.

Preparation:
Boil sugar and water syrup. Dip washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Blackcurrant Jelly Jam

Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.

Preparation:
In a bowl for boiling jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until it is completely dissolved. Cool the jam and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stacks water,
1 kg of currant berries,
2.5 kg of sugar.

Preparation:
Boil water, dip the prepared berries in it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a coarse mesh, add sugar, put on fire again and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold black currant jam

Ingredients:
1 kg of currants,
1-1.5 kg of sugar.

Preparation:
Put the washed and well-dried currants in an enamel or plastic dish and mash with a wooden crush. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the prepared mass to sterile dry jars, pour sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml of water.

Preparation:
In a bowl for making jam, mix half of the sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Black currant jam

Ingredients:
1 kg of sugar
1.25 kg black currant puree.

Preparation:
Rinse the currant berries, dry and mince or chop in a blender. Wipe the resulting mass through a sieve. You can do another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half of the sugar with the berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in a cold place.

Blackcurrant jam with lemon

Ingredients:
1 kg of currants,
1 lemon
1.25 kg of sugar.

Preparation:
Chop the washed and dried berries with a blender and beat with sugar. Put the dishes with berries on the fire and cook, stirring constantly, until boiling. Then reduce heat and cook for 15 minutes. Add the thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot in clean cans, let cool without lids, then cover with paper circles dipped in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g of currants,
400 g apples
4 stacks Sahara,
2 stacks water.

Preparation:
First, boil a syrup of sugar and water, dip the currants in it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to a bowl and cook until thickened. Transfer to sterilized jars, roll up.

Black currant jam with honey

Ingredients:
800 g of currants,
800 g honey
2 stacks water.

Preparation:
Boil the honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg of currants,
2 oranges,
1.5 kg of sugar.

Preparation:
Sort out the currants and rinse, remove the seeds from the oranges. Pass the berries and oranges with the peel through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and place in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g black currant,
1 kg of raspberries,
1.5 kg of sugar.

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to extract juice. Then put the dishes with berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted jam of raspberries and currants

Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack. water,
15 stacks Sahara.

Preparation:
Pour the prepared berries with water, boil, add half of the sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, arrange in clean jars, close with plastic lids.

Assorted black currant, raspberry and gooseberry jam

Ingredients:
7 stacks currants,
3 stacks gooseberry,
2 stacks raspberries,
1 stack. water,
15 stacks Sahara.

Preparation:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to observe the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg of black currant,
250 g red currant,
800 g sugar
1 stack. water.

Preparation:
Boil sugar and water syrup, add currant berries and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Spread hot on sterilized jars, roll up, turn over, wrap up.

Not the only type of currant grows in our gardens: black is perhaps the most popular, but red and white currants also have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants gel better, which allows their wide use in the preparation of jam and jelly.

Jelly red currant jam

Ingredients:
1 kg of red currant,
1 kg of sugar
1 stack. water.

Preparation:
Pour the prepared berries into an enamel saucepan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" red currant jam

Ingredients:
1 kg of red currant,
2 kg of sugar.

Preparation:
Pass the washed and dried red currants through a meat grinder or chop with a blender. Wipe through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean dry jars and cover with plastic lids. Keep cold.

Red currant jam with vanilla

Ingredients:
1 kg of red currant,
1.4 kg of sugar
1 stack. water.

Preparation:
Rinse and dry the currant berries. Boil the syrup from sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and hot pack into sterilized jars. Roll up.

Assorted jelly of red currants and raspberries or strawberries

Ingredients:
1 kg red currant puree,
500 g raspberry puree
1.5 kg of sugar
300 ml of water.

Preparation:
Blanch the currant berries in boiling water for a few minutes, then rub through a sieve. Mash raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil sugar and water syrup, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted jam of currants and walnuts with honey

Ingredients:
500 g red currant,
500 g black currant,
500 g apples
1 kg of honey
1.5 stack. walnuts
500 g of sugar.

Preparation:
Rinse the currant berries, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a honey and sugar syrup, dip apple wedges and chopped walnuts in it. Bring to a boil, add berry puree and simmer over medium heat for an hour, stirring occasionally. Spread the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 l red currant juice,
600 g sugar
4-5 bananas.

Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and simmer, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg of red currant,
1 kg of sugar.

Preparation:
Crush washed and dried currants with a wooden crush and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Spread hot on sterilized jars and roll up.

Red currant and cherry jam

Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg of sugar.

Preparation:
Blanch the red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring occasionally. Place in sterilized jars, roll up.

Red currant and watermelon jam

Ingredients:
1 kg of red currant,
1 kg of watermelon pulp,
1.5 kg of sugar.

Preparation:
Mash the currants with sugar, add the pulp of the watermelon and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.

Red currant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg of gooseberries, slightly unripe,
3 kg of sugar
1.3 liters of water.

Preparation:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter of white currant juice,
1.3 kg of sugar.

Preparation:
Scald the washed and dried white currant berries with boiling water and rub through a sieve. Combine the juice with sugar and simmer over medium heat. Bring to a boil and continue to cook, stirring and skimming. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg sugar
2 stacks water.

Preparation:
Pour the prepared berries of white currant with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries in it with the juice that has separated out and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Happy blanks!

Larisa Shuftaykina

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The best vitamin product on the table in every home in winter is a boiled black berry dessert. In order to properly preserve the entire spectrum of nutrients (vitamins A, E, C, potassium), it is necessary to properly cook the currants. Read the best recipes for the secrets and highlights of the treat.

How to make blackcurrant jam

Effective ways to preserve nutrients in a berry for the winter:

dry;

• to freeze;
• cook.

How to cook blackcurrant jam in compliance with the rules and preserve the usefulness of the product? This requires:

Choose a good berry (medium size is suitable for jam, large for jam or jelly).

1. Prepare the correct equipment and utensils for making jam.
2. Observe the proportions.

Choosing cooking utensils (a saucepan or a basin) is an important step: enamel or stainless steel will do. But the copper container is chosen in order to maintain the brightness of the color of the finished product, since copper tends to oxidize. In addition, you will definitely need:

jars (pre-washed and sterilized);

• covers (optional: metal for rolling, plastic);
• wooden spoon;
• ladle.

For some recipes, it comes in handy:

meat grinder, blender or food processor;

• metal sieve with a fine mesh.

How to choose the right berries

For blackcurrant jam for the winter, ripe undamaged berries of any kind are suitable. Choosing on the market, you need to check for the absence of litter (leaves and twigs). When picking yourself, try not to take an unripe berry (it gives sourness, requires more granulated sugar when cooking) or an overripe berry (except for use for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

Go through and clean the raw materials for the jam.

1. Rinse through a colander (do not soak - they will burst).
2. Spread over a clean towel.
3. Dry.

Blackcurrant jam recipe

When the berry is ready for use, we begin to prepare blackcurrant jam for the winter. At the same time, it is necessary to take into account a number of differences in cooking from strawberries, raspberries and the peculiarities of the technological process of each recipe. The berry secretes juice more slowly (like gooseberries) and requires more granulated sugar. Proportions are used from 1: 1 to 1: 1.5. As a result of changing the recipe, jams and jellies are obtained, which are ideal for making pies, pancakes, cakes.

Currant five-minute jam

The recipe was named according to the time it took to cook. Blackcurrant five minutes is a popular recipe among housewives; it preserves the vitamin balance as much as possible. This requires:

currants - 1 kg;

• sugar - 1.5 kg;
• water - 0.5-1 glass.

Cooking technology:

Pour sugar and water into an enamel bowl.

1. Dissolve over low heat.
2. Boil the syrup.
3. Let the berries go into hot water (5 seconds) so that they do not burst in the syrup.
4. Transfer them to syrup.
5. Bring to a boil, hold for 5 minutes.
6. Cool the jam.
7. Pour the product into sterilized jars.
8. Close tightly.

Currant jelly for the winter

Blackcurrant jelly preserves an optimal balance of calories and vitamins. Ingredients for the jelly (all in glasses):

currants - 10;

• sugar - 10;
• water - 2.5.

The cooking technology is fundamentally different from the classic recipe:

Stir the berries and water, slowly heat until boiling.

1. Boil the mixture for 2-3 minutes.
2. Reduce heat for slow cooking.
3. Add granulated sugar.
4. Stir constantly to allow it to completely dissolve.
5. Boil the mixture for 10 minutes.
6. Arrange hot in containers.
7. Wrap up in a blanket (make a "fur coat") until it cools completely.
8. Store anywhere you like.

An excellent jelly recipe using a wiping procedure during the preparation process. Here, the presence of green berries is allowed, which contributes to a better solidification of the finished product. Ingredients:

currants - 1 kg;

• sugar - 600 g;
• water - 1.5 cups.

Cooking technology:

Boil the berry with water for 10 minutes.

1. Place the sieve in a large saucepan.
2. Spread and wipe the mixture in small portions.
3. Pour in sugar (600 grams per liter of juice).
4. Top up with water (a little).
5. Boil the juice for 40-60 minutes, about 1/3 of the original volume.
6. Pour the jelly into jars, close with boiled lids.
7. Turn for 30-40 minutes to form a vacuum.
8. Thick residues can be used for recycling (on).

Blackcurrant jam without cooking

Homemade preparations without cooking should be stored in the refrigerator, ripe blackcurrant jam for the winter is no exception. The benefits of this cooking method are maximum - vitamins, pectins, organic acids, tannins are preserved. Classic ingredients (proportions 1: 1.5):

• granulated sugar.

Cooking steps:

Grind the berries in a deep container (a blender or meat grinder is suitable).

1. Add sugar and repeat the grinding procedure.
2. Leave for 24 hours at room temperature, covered with a towel.
3. Stir occasionally.
4. When the granulated sugar is completely dissolved, pour into the jars.

With the addition of orange

Currant combined with orange has a double benefit. In winter, this is important - it increases immunity and provides calories in the diet. Ingredients for Spicy and Healing Jam:

currants and sugar - 1: 2;

• orange - 1 pc. for 1 liter of the mixture;
• lemon - 1-2 pcs.

How to make blackcurrant jam with orange added:

Cover the berry with sugar.

1. Let it infuse until the juice appears (7-8 hours).
2. Grind the mixture with a blender. You can use a meat grinder.
3. Chop the orange with the zest.
4. Put the gruel in a container with berries and stir.
5. Let the aroma unfold (stand for about an hour and a half).
6. Squeeze a few drops of lemon at the bottom of each pre-prepared jar.
7. Pour the jam.
8. Add a few drops of lemon on top, cover with sugar 1 centimeter, close tightly.

Classic delicious black currant jam

Grandma's recipes are the most delicious. It looks like all the same basic ingredients, but amazing taste is obtained. The duration of the jam is justified. Ingredients:

currants - 1 glass;

• sugar - 1 glass;
• water - 0.5 cups.

Cooking technology:

Boil water and one glass of sugar in a container.

1. Start pouring the berry after the syrup has formed.
2. Then every 5 minutes add a glass of berries and sugar alternately.
3. Observe the cooking conditions (low heat, constant stirring).
4. When all the food has been consumed, allow to cool slightly.
5. Pour into jars of the required capacity.

Raspberry-currant

Assorted raspberries - a great combination of flavors. Its usefulness is beyond doubt. Blackcurrant jam for the winter with raspberries is a little more difficult to prepare, but it is worth the hassle. Required Ingredients:

currants - 2.5 kg;

• raspberries - 500 g;
• sugar - 3 kg.

Cooking steps:

Fill the raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.

1. We prepare the main berry.
2. After the time has passed, we begin to heat the raspberries.
3. Boil for 5 minutes, let cool slightly.
4. Repeat the heating procedure.
5. At the third boil, combine both berries.
6. Boil for 10 minutes.
7. Distribute on jars, roll up with sterile lids.
8. Store in a cool, dark, dark place.

Blackcurrant jam in a slow cooker

Making currant jam for the winter in a multicooker is a new modern way that does not require constant control over the cooking process. The ingredients are classic: sugar and berries in a 1: 1.5 ratio. The only drawback of this method is the small capacity of the multicooker container. Jam is being prepared in stewing mode.

Cooking steps:

Pour the berry, sugar on top.

1. We turn on the multicooker.
2. After the ready signal has sounded, pour it into jars.
3. Roll up or close tightly with plastic covers (remains at the discretion of the hostess).
4. The jam is perfectly stored for 6 months.

Video: five-minute currant jam

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Blackcurrant jam for the winter

Hello dear hostesses and hosts. Warm greetings to you!

Today I have an article for you worth its weight in gold, with the most beloved, proven and delicious recipes for black currant jam. Once I set out to collect the best collection for canning this wonderful berry for my website. So that there are many recipes and they are all in one place. And today, it seems to me, it succeeded.

I had several of my own, proven options, inherited from the older generation. But time does not stand still, and readers also want something new. I had to search, choose, try. Some recipes were immediately rejected, others liked and ended up in my culinary piggy bank. All the options that I really liked, I will share with you today.

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Blackcurrant jam for the winter - a classic recipe

I'll start, perhaps, with an old grandmother's recipe. Since childhood, I remember these large enamelled basins in which the sticky-odorous hot contents gurgled decorously. And adults just know, they drove you away from them, threatening a redhead, with berry streaks, a wooden spatula.

These recipes are usually designed for large amounts of berries and for a fairly long boil time. In those days, few people thought about the fact that some kind of vitamins should be preserved, that with prolonged processing they disintegrate. There is no time for this, the berry, the harvest would be preserved! So that there were supplies for the winter and something to pamper the grandchildren.

In defense of this recipe, I would like to say that it is nevertheless very tasty, natural, without any chemistry. And, when there were still no overseas sweets: bars, chupa-chups, surprise kinders and other nasty things, grandma's currant jam on a simple loaf flew away on top of the butter so that it cracked behind the ears! And no chocolates were needed. 😊

By consistency, this option turns out to be sluggishly fluid (but not liquid, but just right), with a moderate amount of syrup, in which juicy, tender berries float. The cooking duration is 30 minutes, therefore, if you want faster and less heat treatment, I recommend using the table of contents to go to the five-minute recipes. Well, if you want to try the classic, then stay with me and I will tell you about it in more detail.

Ingredients:

• Black currant - 2 kg
• Granulated sugar - 2 kg
• Water - 400 ml

Let's start with the berries, how to rinse and sort them. Pour the collected currants with cold water above the level of the berries - if there is any debris among them, be it twigs, leaves, insects or grass, all this will float up. And you can simply drain all this unnecessary good along with water.

Thus, the currants are pre-washed and it remains only to walk more carefully and remove the stalks. The berry is clean, ready for heat treatment.

Next, we brew the sugar syrup. To do this, put all our sugar according to the recipe in an enamel basin and pour water into it. Stir. Sugar melts and forms just such a mass, similar to spring wet snow. We put the basin on the stove over medium heat.

Bring to a boil, stir constantly. It is important. If you do not interfere, sugar can begin to burn to the walls, emitting a characteristic burnt smell, which will surely ruin the currant aroma of the workpiece. Therefore, do not forget to stir and be sure to arm yourself with a wooden spatula, or at least a plastic one. It is advisable not to use metal attributes.

When all the sweet mass "floats" and melts, you will have a homogeneous sugar syrup - the basis of our preparation.

Pour clean berries into the syrup, distribute them with a spatula, stir slowly and bring to a boil. We cook according to this scheme: 10 + 10 + 10. This means that it boils for 10 minutes on low heat, then we turn off the stove and let the berries stand-cool for 30 minutes. Then again 10 minutes of boiling and again the cooling proofing. And the last 10 minutes we cook and turn off.

As you can see, the cooking time is quite long. But the process is actually not laborious, while cooking and proofing is in progress, you can go about your business.

And now, when the last stage has already been passed, we distribute the hot berry mass among sterilized jars and roll it up. After that, they need to be turned over, putting them on the lid and making sure that nothing leaks anywhere and the seaming was successful.

Wrap them up with something warm, such as a terry towel, and leave them in the room until they cool completely.

You can store it at room temperature, but in a dark place without access to sunlight. And after opening, of course, in the refrigerator.

Here's a recipe, maybe outdated and outdated, but with the taste of a carefree childhood. 😊

Blackcurrant jam 5 minutes - video

An excellent option for the winter, it immediately fell into my piggy bank, because it prepares very quickly, allowing you to preserve at least some vitamins and nutrients. It is also successful in consistency, because it is difficult enough to maintain this balance so that the result is not completely liquid and at the same time not very thick.

The author of the video succeeded. In consistency, it turns out to be medium-fluid, very tasty - the berries are soft and retain their shape well - they just do not have time to boil. Perfect as an impregnation for cakes, desserts, as a basis for the preparation of berry fruit drink, just put a spoon in the tea for aroma. And for any of your other culinary fantasies. 😉

Ingredients (glass 200 gr):

• Black currant - 8 glasses
• Sugar - 10 glasses
• Water - 2 glasses

You can clearly see the whole process in detail in this video. And just below I will write a brief description of the preparation for your convenience.

1. Pour water into a saucepan and bring to a boil.
2. We spread the currants and cook for 4 minutes, during which time the contents begin to boil well.
3. Pour in sugar and cook for another 1 minute, stirring, so that it melts and spreads well.
4. Turn off. And then we distribute it in jars or let it cool and send it to the banks. At your discretion.
5. We roll up. We get 2.7 liters of delicious jam at the exit.

I will add on my own: by the time cooking starts, the berry must be prepared, washed, and the jars must be sterilized. It turns out yummy and without any extra effort. Very good recipe, take note!

Five-minute thick currant jam for the winter - a simple recipe

If the previous version is still more liquid, then this one looks more like jelly. Very interesting, mild taste and consistency, but not liquid, plump. Suitable for everything - and smear on sandwiches and put in pies and for all kinds of desserts and fillings.

I also liked this option because there are no whole berries in it, they are all interrupted in mashed potatoes and the composition turns out to be homogeneous - real jelly.

Ingredients:

• Puree - from 1 kg of black currant
• Sugar - 1 kg
• Lemon juice - 1 tsp

The recipe is outrageously simple! Purée the peeled, washed berries using a conventional or submersible blender (you can pass it through a meat grinder). Pour sugar into this puree. We put on low heat and let it boil. After boiling, boil for 5-10 minutes. There is a trick here, the longer we cook, the thicker the consistency, so you can select the cooking time to your liking, but no more than 15 minutes.

Let cool slightly and pour into jars, seal. Store in a cool, dark place.

Currant jam without cooking

Yes, there is such an option. It is similar to the previous one, only all the vitamins are retained in it, because heat treatment is not used. Correctly speaking, this is a grated berry with sugar. It is very tasty and healthy, but it is advisable to store it in the refrigerator. 👆

Preparation: the currants are ground with sugar in a 2: 1 ratio. That is, for example, for 500 grams of berries we take 250 grams of sugar (depending on the acid of the currant). There are some nuances: the berries must be cleaned of debris and rinsed well in warm water, and then dried on a paper towel so that no raw water remains on them. Banks must be clean, sterilized.

And then the currants are simply mashed with a blender or driven through a meat grinder, mixed with sugar and laid out in jars. You do not need to roll it up, just cover it with parchment paper or close it with a regular screw cap. So delicious, simple and vitamin-rich!

Jelly black currant jam 5 minutes

This is a 10-cup recipe. The consistency is soft, jelly-like, gelatinous. And the taste is delicate and sweet, not cloying.

Ingredients:

• Currants - 10 glasses
• Sugar - 11 glasses
• Water - 2 glasses

We will assume that the berry has already been properly prepared - it has been washed and unnecessary tails, leaves and twigs have been removed from it. Take a cooking utensil and pour water into it as indicated in the recipe - 2 glasses. And add one glass of sugar to this water, stir and put on medium heat. When the sugar is completely dispersed and stops rustling under the spatula with a characteristic scraping sound, you get a syrup - a preparation for our future jam.

We will add currants in portions according to the following scheme: 3 + 3 + 4. That is, first add the first 3 glasses to the boiled syrup and bring to a boil. As soon as the foam appears, the next 3 glasses go there. We wait again until the contents boil and foam appears. And add the remaining 4 cups of berries.

Stir gently and cook the berries for 5-7 minutes. Boiling should be weak and do not forget to stir in order to avoid burning the contents to the walls of the dishes, otherwise the smell of burnt will spoil the aroma of the workpiece for us.

After the specified time, turn off the stove. And add sugar to the berries, our remaining 10 glasses (we used one at the beginning for syrup).

Stir until the sugar is completely dissolved. And as soon as this happened, we distribute the contents into sterilized jars. We roll up or close with screw caps. Turn it upside down, wrap it up.

We leave it at room temperature until it cools completely, after which we put it away for storage. It can be stored at room temperature, for example, in a kitchen cabinet, as long as it does not get light or sunlight.

A simple recipe for very thick jam for the winter

This is an excellent, well-known and simple recipe that many hostesses will definitely appreciate for its simplicity and ease of preparation. Varenytsya turns out to be very thick, sweet and tasty, with soft, melting berries. I strongly advise you to try it! The recipe is designed for 1.5 liters of ready-made jam.

Ingredients:

• Currants - 3 cups
• Sugar - 3 cups
• Water - 1 glass

We will prepare all the components. Of course, the currant needs to be sorted out well, rinsed. I specifically indicate the recipe in glasses, because it's easier this way, you don't need to weigh anything.

The main thing is that a glass of the same size is used for all ingredients.

And sometimes people will take different glasses for everything, and then they cannot understand why it turned out differently than in the recipe. 😊

I pour the currants into an enamel basin and pour all the water there. I put it on medium heat.

Let it boil with constant stirring. It is necessary to stir so that the berry does not begin to bake to the walls, and it is better to do this with a wooden spatula.

I cook for 15 minutes and turn it off immediately.

I remove the bowl from the stove and, while the contents are still hot, pour all the sugar into it. Stir with a spatula until the sugar is completely dissolved and let the jam cool to a warm temperature.

Pour the warm sweet mass into sterilized jars and roll up. Why does it pour exactly warm and not hot? There is one secret: hot it is very liquid and when pouring the berries sink to the bottom of the jar, a lot of syrup turns out on top, and very few berries. When it cools, the mass becomes thicker and then the berries are distributed evenly inside.

Here's a secret. It can only be used if you have sterilized your jars and lids well, then it will be safe and will not ferment anything.

After a day, when it cools completely, it jellies and thickens so much that it completely loses its fluidity and does not pour out even if you turn the jar over. The consistency is superb and without any thickeners! And look how the berries are evenly distributed - very beautiful.

If you were looking for a recipe for a really thick currant yummy, then you simply won't find a better one. A win-win option for spreading on a loaf, pie fillings. But it will be difficult to soak some cake with it, so I recommend other recipes for these purposes, not so viscous and thick in consistency (for example, the first, classic).

Following this recipe, the cans do not need to be wrapped or turned over. They simply cool to the end at room temperature and put away in a cool, dark place - a storage room or cellar and stored there as long as necessary, like a regular preservation.

I really love this recipe and I advise everyone to try it! 👍

Frozen blackcurrant jam

Very often we have excess currants in our freezers, stored for future use. And there she lies, lies, lies ... and everyone's hands usually do not reach her. And just now I have a suitable recipe for frozen berries.

The difference from fresh berries is that frozen ones have a worse gelling ability, and they release a lot of liquid during defrosting. And somehow you have to balance so that the water does not work out at all.

Ingredients:

• Frozen currants - 1 kg
• Sugar - 1 kg
• Gelatin (pectin) - optional

Frozen berries must first be defrosted in a basin. As a rule, they let in a lot of water, more than is needed. Therefore, I usually pour part of this water into some container, but do not pour it out, it can come in handy if it turns out too thick. As a rule, defrosted berries already have a disheveled appearance, you can additionally interrupt them with a blender.

I mix the berries with sugar and put on medium heat. I stir it. And, according to the five-minute principle, I bring it to a boil and cook for 5 minutes. And then I look at what happens. If you have drained off excess water, you should get a normal, medium-flowing consistency. Then everything is in order - I pour it into sterilized jars and seal it. If it turns out too thick, dilute with juice, which was drained at the beginning and will need to be brought to a boil again. If you did not drain the excess liquid (or did it, but it still turned out too liquid), then gelatin or pectin can come to the rescue, according to the instructions. Still, you need to approach any recipe wisely and look at what you get along the way.

These are the nuances of cooking from frozen currants, but it turns out delicious. 😊

Black and red currant jam - video

I found how to prepare this option on the Internet and it is very simple. The combination of red and black berries to taste is wonderful! The output is a thick jelly that does not fall out even if you turn the jar over. And all this is because red currants contain a lot of natural pectin.

Therefore, I also brought this recipe into my piggy bank. By the way, check it out, it comes in handy:

Ingredients:

• Red currant - 500 gr
• Black currant - 500 gr
• Sugar - 1 kg

The entire recipe can be viewed in full in this video. And below, under it, I will leave a brief description of the preparation for your convenience.

Brief step-by-step description of cooking:

1. We take equal parts of currants (you can not remove the twigs) and cover with sugar. We mix. Juice will stand out from the berries and the sugar will get wet.
2. We put it on the stove on high heat. Bring to a boil, stirring vigorously.
3. Cook for 3 minutes with constant stirring. Don't let the sweet mass burn. Turn off.
4. We grind everything through a sieve so that only cake remains in it (you can then make fruit drink from it).
5. You can bring it to a boil again. We remove the foam.
6. Pour into jars and leave to cool uncovered. Later you can cover it with parchment paper or gauze.
7. A beautiful thick currant duo jelly is ready!

Currant jam with orange for the winter

This is a five-minute recipe, it differs from the one I showed above only in that we add orange to the berry, so that an interesting citrus note, piquancy appears. This is delicious! In consistency, it is weakly flowing, the structure is homogeneous. It is more likely even closer to jam, but not as thick. Cooking is easy, but you will need a blender or meat grinder.

Ingredients:

• Currant - 1 kg
• Sugar - 1 kg
• Orange - 1 piece

We interrupt the washed and peeled berry with a blender or you can pass it through a meat grinder.

You will have a beautiful red, aromatic puree.

Wash the orange and cut it into pieces without removing the skin.

We also interrupt it with a blender to get a beautiful yellow gruel. We mix.

Fill the currant with orange with sugar. Mix everything again.

We put the mass on medium heat and bring to a boil. Cook for 5 minutes, removing the foam that will appear. This will help the future jam to keep longer and stay clear.

We lay out the finished sweet mass in sterilized jars and roll it up. Mmmm! Tasty!

It gels well and holds its shape, it just melts on the tongue, leaving behind the taste of summer!

Blackcurrant jam with apples

Ingredients:

• Black currant - 300 gr
• Apples - 300 gr
• Sugar - 500 gr
• Lemon juice - 1 tbsp. l

The berry is taken with apples in a 1: 1 ratio. It is better to take apples sweet. Because the currant itself is a rather sour berry, and if you also take sour apples, then you will definitely have to take a kilogram of sugar in order to somehow balance the taste.

Place the berries in a blender bowl along with sugar and mash them. If you do not have a blender, then you can drive the berry mass through a meat grinder, and add sugar to the puree.

Put mashed potatoes with sugar on medium heat, stirring occasionally. And at this time we are engaged in apples. Remove the bones from them and cut them into slices. If you wish, you can remove the skin. So that the apples do not darken, while we cut them, put them in water mixed with lemon juice.

We brought the currant puree to a boil, boiled for 5 minutes and then add the apples. Cook everything together over low heat for another 10 minutes.

We remove from the fire. This is such a beauty. The apples are boiled and get a beautiful pink color. We distribute the hot mass into jars and seal.

We turn the jars over and put on the lids, wrap them until they cool completely. We store as usual in the dark and cool. The yummy is ready!

Black currant jam with cherry leaves

With a cherry scent! 👍 It is better for him to take cherry leaves from his own plot, away from the road.

Ingredients:

• Currant - 1 kg
• Sugar - 1 kg
• Cherry leaves - 10 pcs
• Water - 150 ml

Place the cherry leaves in a bowl and put on the fire. We boil them for 10 minutes. Then we remove the leaves, and filter the infusion itself.

Pour sugar into the currants, stir and pour in a fragrant broth of cherry leaves. We put on medium heat and, while stirring, bring to a boil. Cooking time is 5-10 minutes.

Then pour into clean jars and seal. We turn the cans over and wrap them until they cool. Then we hide it in the pantry or cellar until winter. 😊

This option has a cherry flavor! This is delicious.

Currant jam with banana and orange for the winter

Another great vitamin recipe for black currant with fruit without cooking! It is not only simple, but also very tasty, while maintaining the benefits. Only for this already this option falls into my piggy bank. The taste turns out to be unusual, you know, so refreshing with a tropical hint, a little tart because of the orange peel, but the sweetness compensates for this and comes out very harmoniously. I advise you to try, you will do it constantly. 😉

Ingredients:

• Black currant - 3 cups
• Sugar - 1 kg
• Orange - 1 piece
• Banana - 1 piece

The whole process can be seen in the author's video. And I, as always, will give a step-by-step brief description below, so that it is more convenient for you not to constantly return to watching the video. I will also leave my comments regarding the recipe.

Brief step-by-step description of cooking:

1. Prepare the currants by washing and peeling them, cut the orange into pieces, peel the banana.
2. We pass all the components through a meat grinder (you can use a blender).
3. Fill in the mashed mass with sugar and mix.
4. We distribute in sterilized jars.
5. We make a sugar "cap" on top and cover it better with parchment or cloth.
6. The vitamin charge for the winter is ready!

I usually make this kind of jam in small quantities, because it is desirable to keep it in the refrigerator. Although I know people who keep it at room temperature and nothing, a month and a half is fine even without a refrigerator. It may take longer, but it is quickly eaten up, so we won't find out that way. 😊 Take note, good recipe.

Blackcurrant jam with orange and lemon for the winter without cooking

It is done according to the same principle as the option above. Note: I wash the citrus fruits that go into this recipe well with soap and then pour boiling water over them, because they come with the peel in the recipe, which means that it must be perfectly clean, otherwise it will not stand for a long time.

Ingredients:

• Black currant - 1 kg
• Sugar - 1 kg
• Orange - 2 pieces
• Lemon - 1/2 pc

We pass all the ingredients through a meat grinder.

Next, add sugar and stir well until it is completely dissolved. You will get a beautiful sweet mass that needs to be poured into sterilized jars. Pour 1-2 tablespoons of sugar into each jar on top to make a sugar cap. This technique is used to better preserve the raw jam.

This is a real vitamin bomb! I really love recipes without cooking, they allow you to preserve vitamins and valuable substances.

Blackcurrant jam with raspberries for the winter

A wonderful recipe that combines the benefits of currants and the taste and aroma of raspberries.

Ingredients:

• Currant - 400 gr
• Raspberry - 600 gr
• Sugar - 800 gr
• Water - 150-200 ml

Pour the washed and peeled berries with water in the saucepan in which we are going to cook them. By the amount of water, we are guided as follows: if your berries are large, juicy, then take less water. If small and not very juicy, then more.

Put the pan on the fire and cook for 3 minutes, stirring occasionally. The berries will soften and then we take the potato crush and crush the berries right in the saucepan. You do not need to grind at all in mashed potatoes, we crush only part of the berries, arbitrarily. Let large pieces come across - it's beautiful and tasty.

Then add sugar and, continuing to stir, cook for 10 minutes over medium heat. We distribute in jars and roll up.

It turns out very aromatic and tasty! The consistency is medium-flowing. If you want a thicker version, then initially reduce the amount of water. You can always add it during cooking. This recipe is highly dependent on the juiciness of the berries.

Blackcurrant jam in a slow cooker

When there is no time at all, a multicooker will help out (I have a Redmond). Modern appliances even have programs for making jam. Everything is very easy and simple and you don't even need to follow the preparation process. Moisture does not boil off so much from the multicooker, so additional water in the recipe is not needed at all, the berry will be boiled in its own juice.

Ingredients:

• Currant - 1 kg
• Sugar - 1 kg

We load pure currants into the multicooker bowl.

We fill it with sugar and let it stand in this form for 1-2 hours to let the juice flow. If you want to quickly, then the currants can be pre-crushed with a crush. You can immediately try to turn it on, if your berry is juicy by itself, then when heated it will begin to release juice and everything will turn out very well.

We close the lid. We choose the "Desserts" program, it is designed for 1 hour. And that's all. Let's go about our business, the cartoon will cook everything without your participation. Sometimes you can come up and take a look. For example, I can't help but follow the electrical appliance, somehow scary. But usually everything goes well, the contents do not boil away, they gurgle quietly. 😊

If you do not have the Desserts program, you can also try the Stew program for 1 hour. Or the "Cooking" / "Soup" program, but they will boil more strongly and I would then reduce the cooking time to 10-20 minutes.

It turns out great anyway. The consistency will depend on how juicy your berry was. It remains only to distribute to the jars, roll up and the fragrant berry delicacy is ready!

I will allow myself some notes that can help you in preparation:

1. Remember to sort, rinse and peel the currants before cooking.
2. Correctly evaluate the juiciness of the berries - the addition of water to the recipe depends on it. If the berries themselves are very large and juicy, then often you don't need to add water at all.
3. Do not use aluminum containers and metal objects during cooking - the jam will be poorly stored and may oxidize.
4. For cooking, glass, enameled dishes, as well as stainless steel are suitable.
5. When cooking "raw" options, make a "sugar cap" on top - it will be stored longer.
6. Remember that when it cools, the sweet mass always thickens.
7. If you have a very sweet currant variety, you can use less sugar.

Here is such a large selection of excellent recipes I got. Save it to yourself on social networks, share it with your friends, cook with pleasure aromatic, homemade, vitamin currant jam and please your loved ones. If something is not clear - write in the comments, I will try to help you. Mistress.online was with you, see you in new, delicious articles! 😉