Blackcurrant jam for the winter. Blackcurrant jam

Blackcurrant jam is a great way to prepare a valuable berry for the winter. This dessert is not only tasty, but also very healthy. It is used to treat colds in winter and fill the body with substances necessary for health.

The benefits of blackcurrant jam

Blackcurrant contains several times more vitamin C than lemon, which is considered the leader in its content. To fill the body with useful elements, it is enough to consume a couple of tablespoons of these delicious black berries a day.

The most common way to store currants is jam. It helps to strengthen the immune defenses winter period. The composition of this product includes many useful substances:

• macronutrients - potassium, sodium, calcium, magnesium and phosphorus;
• trace elements - iron, iodine, manganese, fluorine, zinc, molybdenum, copper and cobalt;
• folic acid;
• vitamins E, C, B2, B1, P and K.

One hundred grams of sweet berry dessert contains two hundred and eighty-four kilocalories, almost seventy-three grams of carbohydrates, and less than one gram of fat and protein.

Blackcurrant jam has a good diuretic, anti-inflammatory, tonic effect. With this product, you can strengthen and cleanse the body. The product helps a lot in the treatment of:

• colds;
• of cardio-vascular system;
• oncological diseases;
• organs of vision;
• liver;
• kidneys;
• digestive tract.

Blackcurrant significantly improves the blood composition and stabilizes arterial pressure. It is recommended by doctors to take people after surgery and patients with weakened immune systems.

In addition, currant berries prevent the occurrence of diabetes.

Scientists have proven that regular consumption of these useful fruits reduce the risk of Alzheimer's disease.

Ripe berries are used to harvest blackcurrant berries for the winter. They are harvested in dry weather, when within a week after the full ripening of all the fruits on the bush.

Ripe berries are black. There are more sweet notes in their taste, and they easily separate from the brushes.

No need to overexpose the ripened fruits on the bushes. In overripe berries, the level of vitamins decreases, and they are poorly preserved.

Before harvesting, blackcurrant berries are sorted out, debris, tails are removed and washed. Fruits with a thin skin are well suited for jam, and for freezing for the winter - with a dense skin. You can store only dry, undamaged fruits in the refrigerator.

Before proceeding with the preparation of jams or blackcurrant preserves, jars are preliminarily prepared in which the dessert will be stored. Best of all, it will be a half-liter or liter container, since open jam in winter in a large container can quickly not be used up and deteriorate.

Prepare glass jars easy for jam. This requires each container:

• check for cracks;
• wash thoroughly;
• douse with boiling water;
• dry.

Currants can oxidize when interacting with metal, and therefore it is recommended to choose lacquered lids for twists.

Cook jam only in enameled containers, stirring with a wooden spoon.

Popular blackcurrant jam recipes

Currants boiled and rolled into jars are very useful in cold weather. Such fragrant jam possesses unique fine tastes.

Five minutes - quick and easy

• one and a half kilograms of sugar;
• kilogram large berries blackcurrant;
• one and a half glasses of water.

Currant fruits are blanched for a couple of minutes over low heat. In this, sugar and water are put on a small fire. Berries already removed from the fire are added to the boiling syrup, and the whole mixture is boiled for only five minutes. Hot jam is laid out in a glass container prepared in advance, rolled up with lids. The berries in such a dessert remain intact.

Five-minute blackcurrant jam: video

1. one kilogram of prepared blackcurrant;
2. one and a half kilograms of sugar;
3. half a liter of pure water.

Add granulated sugar to water and bring to a boil over low heat, stirring constantly. Place the currant berries into the finished syrup, strained through a gauze cut, and cook the mixture over low heat for fifteen minutes. During the cooking process, the foam formed on top is removed.

Jam is poured into prepared sterilized jars and rolled up with lids. Each filled glass container must be placed neck down on flat surface and leave to cool completely.

Blackcurrant jam recipe: video

• kilogram of currant berries;
• one and a half kilograms of granulated sugar.

Mash dry fruits prepared in advance with a wooden pusher in an enameled toe. Place the whole berry mass in a saucepan, stir with half a kilogram of sugar until the sweet crystals are completely dissolved. Then remove the mixture from heat, add the remaining sugar and leave for six hours until it is completely dissolved. During this time, the berries must be periodically mixed. Such jam laid out in jars is covered with lids and stored in the refrigerator.

Blackcurrant jam without cooking: video

Jams and jellies

Very tasty and healthy in winter, when it's cold outside, drink tea with a slice of bread spread with jam or jelly jam from blackcurrant. Such a fragrant dessert will fill the body with strength and protect against colds.

• kilogram of berries;
• one and a half liters of water;
• two and a half kilograms of granulated sugar.

Pour prepared blackcurrant fruits into boiling water and boil for two minutes. The hot berry mass is taken out into a colander and rubbed well through a sieve. Then sugar is added to the crushed fruits, and the mixture is boiled over low heat for a couple of minutes. Hot dessert should be poured into prepared jars and rolled up.

Blackcurrant jelly for the winter: video

• eight hundred grams of black berries;
• three hundred grams of red currant fruits;
• one glass of water;
• kilogram of sugar.

On low heat, it is initially necessary to boil the syrup from sugar and water. The berries of two types of currants are added to the finished sweet mixture, and the whole mass is brought to a boil. After hot berries in syrup, you need to remove from heat and leave for twelve hours. The infused sweet mass is boiled over low heat until the moment when the sweet mixture stops spreading on the plate. Hot jam is poured into sterilized glass jars and lowered onto a flat surface, turning upside down.

• one lemon;
• kilogram of blackcurrant berries;
• one and a half kilograms of sugar.

Berries should be cleaned, washed. Dry and grind with a blender along with sugar. Then this mass must be put on a slow fire and cook, stirring occasionally. Fifteen minutes after boiling, thinly sliced ​​lemon is added to the hot mixture and everything is boiled for another fifteen minutes. Hot berry dessert is poured into jars and left to cool. After that, each jar is covered with paper circles on top, which are soaked in vodka. On top of the bank is tied with a film of polyethylene.

Blackcurrant jam with lemon: video

Currant jam with other berries

Give blackcurrant jam a variety of original palatability you can mix it with other useful berries.

• five hundred grams of apples;
• six hundred grams of currant;
• five glasses of granulated sugar;
• four hundred milliliters of water.

Initially, you need to boil the syrup from water and sugar. The fruits of black currant are lowered into it and boiled until the berries begin to burst. When cooking, always collect the foam that appears. Apples cut into thin slices are added to this hot mass, and the whole mixture is boiled for twenty minutes. The finished jam should be thick. It is poured into prepared glass containers and rolled up with lids.

• a kilogram of currants;
• half a kilogram of raspberries;
• four hundred milliliters of water;
• one and a half kilograms of sugar.

Pour water into the pan, seven hundred grams of sugar and raspberries with currants. Mix all the ingredients and cook over low heat for no more than seven minutes. Pour the remaining granulated sugar into the hot mixture and mix until it is final. After the jam, put it in jars that are sterilized in advance, and roll up the lids. Each container is placed upside down to cool.

Blackcurrant and raspberry jam for the winter: video

• eight hundred grams of currant berries;
• one grapefruit;
• one and a half kilograms of sugar;
• three hundred grams of water.

Blackcurrant berries must be added to the hot syrup of sugar and water and boiled over low heat for ten minutes. After that, grapefruit slices are added to the berry mass, which are previously cleaned of seeds and side films. The jam is cooked for another twenty minutes. The finished dessert is poured into prepared jars and rolled up with lacquered lids. Inverted closed jars are covered with a warm blanket and left for a day.

You can enjoy the taste of fresh currants in the winter if you make jam without cooking. Such a dessert can only be stored in the refrigerator for no more than three months.

"Cold jam" from blackcurrant

• kilogram of large ripe berries;
• two kilograms of sugar.

Washed and dried blackcurrant fruits must be passed through a meat grinder or ground in a blender. The finished mass is rubbed through a sieve and mixed with sugar. Stir the berry mixture with a wooden spoon until all the sugar crystals are dissolved. This dessert is poured into dry, pre-prepared glass jars, which, after filling, are covered with nylon lids. You can keep the "cold" jam in the refrigerator.

Currant grated with sugar: video

• kilogram of black currant;
• kilogram of sugar;
• kilogram of ripe yellow bananas.

Currant berries must be beaten in a blender along with sugar. Then add the peeled bananas there and chop everything again. Place the finished jam in clean, sterilized glass containers and close the lid. This dessert is stored in the refrigerator.

Currant very useful berry. Almost everyone can eat it. But due to the presence of phenolic compounds in it, as well as due to the high content of vitamin K in humans, the level of blood clotting can increase, which is harmful for thrombophlebitis.

Black currant jam contains a considerable percentage of sugar. Due to this, it is not recommended to use it often for obesity and diabetes. Also, you can not eat a blackcurrant dessert in the presence of individual intolerance and allergic appearances to the product.

The beneficial qualities of blackcurrant have been known for a very long time. Prepare several jars of jam from this valuable delicious berry almost every hostess tries. Such a dessert in winter days will fill the body with energy and prevent colds.

This berry is perhaps the most common in our front gardens, and one of the most useful. Therefore, blackcurrant jam recipes for the winter will probably always be the most beloved.

actually recipes currant jam very much, the berry goes well with almost all other berries and most fruits. It is cooked both in a slow cooker and in a bread machine, you can make live jam, with all preserved vitamins.

How to cook blackcurrant jam

Jam from our favorite berry cooks very quickly, despite the fact that it releases juice more heavily than strawberries or raspberries. Although the berry is acidic, with the exception of a few varieties that contain more glucose, sugar is not required much, some mix the ingredients one by one, well, maybe slightly increase the dose of sugar. But here the taste and color, someone loves and sweeter.

For currant jam, berries are selected at the same ripeness. You can’t pour overripe ones there, and the green ones will be out of place. Currant jam retains all the vitamins better than others, but still you need to try to choose recipes with as little heat treatment as possible. Due to its composition, jam is easy to store in normal apartment conditions for a very long time.

The berry does not require any special preparation before cooking. The main thing is to sort it out and free it from the tails, well, wash it well. It is impossible to soak for a long time with water when washing, otherwise the berries will quickly burst. It is enough to wash in a colander under the tap.

For cooking, low and wide pots or basins are best suited, preferably stainless steel, so that the surface is not oxidized by fruit acids. After rolling up the jars, I never turn them upside down so that the jam does not come into contact with the metal lids. By the way, it is better to choose coated lids, they, like jars, also need to be sterilized.

Currant jam - recipes

The ingredients will indicate the amount of sugar that is enough for my variety of berries, I have currants of medium sweetness. You can add sugar based on your berry, for sour varieties it is better to make a ratio of one to one and a half.

Blackcurrant jam five minutes

How much we like this name - “five-minute”, and not only because it takes very little time to cook, there are a lot of vitamins intact in such a jam, because the berry is boiled for only five minutes.

What we will need:

• Kilo of currant berries
• One and a half kilos of sugar
• Glass of water

How to cook five minutes from our currants:

Dissolve sugar in water and heat slowly to melt it all, boil the syrup. Pour a clean berry into a hot one, add a fire to medium, wait until it boils, then reduce and cook for exactly five minutes. Well, and immediately we pack our five-minute jar.

Currant jam, grandmother's recipe

To be honest, I have not tried to cook any other berry according to this recipe, try it. But blackcurrant jam is excellent.

To prepare the recipe we need:

• Five glasses of berries, freshly picked
• Five glasses of sugar
• Half glass of clean water

How will we cook:

The cooking process is very interesting, try it, it really does not take too much time. First, we need to boil the syrup from half a glass of water and a glass of sugar. Pour a glass of berries into the hot syrup, wait until it starts to boil and note the cooking time - five minutes. Then, without turning off the fire, pour another glass of berries and a glass of sugar, boil again for five minutes. In general, we do this until all the glasses run out. Immediately lay out the jam in hot and clean jars and roll up.

Blackcurrant jam "Berries in jelly"

For this recipe we need:

• Berries two kilos two hundred grams
• Sugar three kilos two hundred and fifty grams
• Water and a half glass

How to make this jam:

First, we fill the berries with water, in the bowl where we will cook. On a medium heat, bring to a boil, reduce the heat and cook the berry for an average of ten minutes. Then we do this, turn off the fire and immediately pour the sugar into the basin, all at once and begin to stir quickly and quickly until it is completely dispersed. We immediately pack the jam in our jars and roll it up.

Classic, traditional blackcurrant jam recipe

It is this recipe that most hostesses use in their kitchens during the harvesting period. You can add sugar here according to your taste. But only, the less sugar, the worse the jam is stored.

What we need:

• A kilo of ripe currants
• Kilo two hundred sugar
• Half a glass of clean water

How to make blackcurrant jam:

First, in the container in which our jam will be cooked, we pour water, turn on the stove and boil it. immediately after boiling, pour the berries, everything at once and cook for ten minutes. Then, without turning off the heat, pour out the sugar and bring to the appearance of the first bubbles. All the time, without forgetting, you need to stir. Now remove from the fire and let the jam cool a little, let it stand for three hours. And put it on the stove again and let it cook for no more than ten minutes. This will make the jam thicker. We put it in jars and roll it up.

Blackcurrant jam with lemon

It turns out quite fragrant jam with lemon sourness, I really like it for tea.

It will require:

• Kilo of currants
• Kilo of sugar
• One medium lemon

How will we cook:

We sort and wash the berries, let the water drain well. My lemon is also mine, cut to pull out the bones and scroll right with the peel in a meat grinder. The resulting lemon mass is mixed with sugar in a container for cooking jam and heated little by little so that the sugar melts. Then we lay the berry there and wait for it to begin to boil. So we continue to cook for half an hour, if the foam is collected, it must be removed.

Raw blackcurrant jam

Live vitamins always go well in winter, I cook such jam in small portions because it is stored in the refrigerator.

We will need:

• Liter jar of currants
• Kilo of sugar

How to make jam:

We sort out the berry and wash it very well, let it drain all the water and additionally sprinkle it on a towel to dry it. We sterilize the jars in advance so that they have time to dry and cool. Pour the berries and sugar in layers, the top should be a layer of sugar. Close the lids and immediately put in the refrigerator. After a few days, the currant will give juice and the sugar will disperse.

Currant twisted with sugar

Also very healthy recipe It turns out, since the vitamins are completely preserved. But you can’t make too much of it either, because you only need to store it in the refrigerator.

What will be needed:

• A kilo of ripe berries
• One and a half kilos of sugar

How to make jam:

The berry, as in the previous recipe, is well washed and dried. We will need a meat grinder, it needs to be doused with boiling water. We scroll the berry into the basin, pour sugar there, slowly heat until it is completely dissolved. cannot be brought to a boil. You will feel as soon as the sugar stops being felt, you need to stop heating and pour the jam into sterilized jars. You need to roll up immediately, and put it in the refrigerator after it has cooled.

Blackcurrant and raspberry jam

The combination can be said to be classic. there is not a single person who would not love such jam, well, at least in childhood.

For him you will need:

• Kilo eight hundred grams of currant
• Six hundred grams of raspberries
• Three kilos of sugar
• 0.3 l water

How to cook:

We sort out the whole berry, wash and mix, fall asleep in a common container, where we will cook our favorite jam. Pour water and half the norm of granulated sugar there. We put on medium temperature to wait a little while until it boils. After boiling, count five minutes and remove from heat. Add the remaining sugar and return to the fire again. Now just heat until the sugar melts. We immediately pack hot in jars.

Blackcurrant jam in a slow cooker

Although it is longer in time, many people prefer a slow cooker for jam. Probably because it frees you from standing with a ladle at the stove.

We will take:

• A kilo of berries
• One and a half kilos of sugar

How to make this jam:

We first sort the berries, freeing them from twigs and tails, rinse under running water hot water and sprinkle with sugar, you can directly in the multicooker bowl. Let it stand for three hours until the currant gives more juice and the sugar begins to melt. stir and set the mode for quenching, time is one hour. Then immediately lay out the finished jam in jars.

Thick blackcurrant jam

Thanks to the cooking technology, the jam will look like jelly, currants have a lot of their natural pectins and when heated, they are activated.

What will be needed:

• One and a half kilos of currants, ripe
• Two kilos of sugar
• One and a half glasses of water

How to cook:

First, we wash the berries and dry them, pouring them out on a towel. From water and sugar, you need to boil the syrup, where we pour the berries, stir, bring to a boil and cook for five minutes.

Now this jam needs to be cooled, you can let it just stand for several hours, or leave it overnight. In the morning, turn on the fire again and bring to a boil, cook for five minutes. Let's give it time to cool down again. We do the same for the third time. But only now, at the very end, we do not set aside the jam for cooling, but lay it out hot in jars.

Blackcurrant, gooseberry and raspberry jam

What will be required:

• One and a half kilos of currants
• 0.6 kilo gooseberries
• 0.4 kilo raspberries
• Three kilos of sugar
• Glass of water

How will we cook:

All berries need to be prepared, sorted and washed. Fill a pot with water and bring to a boil. As soon as the berry begins to boil, you need to pour out half of all the sugar and cook for five minutes. after that, remove the fire and immediately pour out the second half of the sugar, stir quickly until completely dissolved. Immediately close the banks.

Blackcurrant jam with apples

Almost all berries are combined with apples, black currant not an exception. But in order to make such a jam, you have to use early varieties of apples that ripen along with the berry. I do not recommend using purchased imported apples for jam, they are generally without flavor.

We will need:

• Kilo of currants
• Kilo of apples
• Liter of water
• Two kilos of sugar

How to cook:

Wash berries and apples, cut apples into thin slices or cubes. We boil syrup from water and granulated sugar and pour only currants there, cook until the syrup is colored with berry juice. Immediately pour the pieces of apples and cook with constant stirring until our delicious jam won't get thick. Packed in sterile hot jars.

Cold blackcurrant jam

Another recipe for "live vitamins" that can be stored all winter in the refrigerator.

We will need:

• Kilo of currants
• One and a half kilos of sugar

How to make cold jam:

We wash the berry very well and sort it out, choose unripe berries, too overripe, it is also better not to take. Pour into a saucepan and grind everything with a blender. Now you need to get rid of the seeds and skins, for this you need to rub the liquid berry mass in portions through a sieve. Now pour the sugar into the liquid and stir until completely dissolved. You need to lay out such jam in sterile cold jars. Stored only in the refrigerator.

Here are some amazing recipes for you. fast food jam from red and black currants. Our experts have prepared for you a detailed step-by-step action plan on how to cook currant jam. By repeating which, you can pleasantly surprise your family with an unusual taste. We offer you a choice of 4 options of inimitable, mouth-watering, fragrant way how to make homemade currant jam. Let your winter tea parties be delicious!

1. Currant jelly for the winter

With this method of preparation, the fruits remain intact, and the jam acquires the consistency of jelly. From this amount of homemade currant jam products, you get 4 jars with a capacity of 500 ml. lovely, tender jam. A treat for family and friends.

Advice! With this method of preparation, it is better to make jam from a variety without sourness.

What will be needed for currant jelly for the winter:

• Currant berries - 2 kg.
• Sugar - 2 kg.
• Water - 400 ml.

How to make currant jelly:

• Pour fruits into a saucepan, pour water. Small debris will immediately float away. Drain the water, repeat several times until the dirt disappears. Rinse and dry the fruits with a pre-lined paper towel.
• Select medium-sized, only dry, without external damage to the berries.
• Boil syrup: bring water to a boil, add 1 kg. sugar, until dissolved.
• boiling, thick syrup carefully pour currant berries
• The saucepan with the berry mass, gently stirring, bring to a boil, cook for 5 minutes. Turn off the fire.
• The rest of the sugar is poured in, stirred until completely dissolved, so as not to damage the berries.
• Currant jam cooking is over.
• Pour jelly jam into sterile jars, roll up the lids.

Currant jam prepared for the winter will be watery at first, but when it cools down, it will become jelly.

2. Currant jam for the winter

The classic recipe of our grandmothers. Such a harvest of currants for the winter has always been liked by my whole family.

To cook currant jam for the winter, you will need:

• Currant berries - 1.5 kg.
• Sugar - 1.5 kg.
• Water - 1.5 cups.

How to cook currant jam:

• Sort, wash, dry the berries. Set aside.
• Pour water pour granulated sugar to stir thoroughly. Boil.
• The resulting syrup carefully pour the fruit. Cook until thick. Take a saucer, pour a few drops of jam, if the consistency is thick, then the currants with sugar are ready for the winter.
• Dip the prepared jars and lids one by one into a pot of boiling water. As soon as homemade currant jam is cooked, pour, roll up. Turn over, wrap with a blanket and wait until it cools completely.

3. How to cook red currant jam

Redcurrant is rich in vitamins. From it you can cook a very tasty jam or make jelly for the winter. We offer you a simple recipe from this type of currant for the winter:

For jam for the winter you will need:

• Red currant berries - 1 kg.
• Water - 1 glass.
• Sugar - 800 - 1000 gr (depending on the sweetness of the berries, less sugar should be added to sweeter ones).

How to cook redcurrant jam:

• Sort the fruits, remove the twigs, discard the rot, rinse.
• Take a saucepan, pour the fruits over 1 liter of water. Set the heat to medium, bring to a boil, cook for 2-3 minutes.
• The boiled fruits are rubbed through a colander, pour the resulting mass of 1 kg. granulated sugar. Let it brew for a while so that the berries absorb the sugar and release the juice.
• Cook on low heat for 30-40 minutes.
• Pour into sterilized jars. Turn over, wrap with a blanket. After the jars with the contents have cooled, you can put them in a cool place.

4. Candied currant jam

This recipe for making homemade currant jam is completely different from the previous ones, in that the berries are not boiled, but only heat treated, not brought to a boil.

Ingredients:

• Berry - 1 kg.
• Sugar - 1 kg.

How to make candied currant jam:

• Sort and wash the berries under running water. Dry by laying out a paper towel.
• Twist the fruits through a meat grinder, or crush with a wooden pestle. You can alternately scroll berries and granulated sugar in a meat grinder.
• The resulting berry puree is put on low heat. Constantly stirring with a wooden stick until the sugar grains are completely dissolved. Monitor the temperature, it should not exceed 80 degrees.
• Prepared sterile jars are poured with a hot dessert and rolled up with a lid.

Any blackcurrant bush can be affected by pests, despite the fact that it is varietal or has been growing for a long time on a personal plot. Certain vaccinations for the black bush ...

Black currants are rarely consumed in their pure form; housewives prefer to make jam from it. Depending on the type of approach, this process can take from 5-10 minutes to several hours. It is noteworthy that, regardless of the duration of heat treatment, a huge amount of useful components still remains in the final mass. Therefore, when choosing a suitable recipe in this case, one must also take into account personal preferences and requirements for the finished product. It can be brewed very sweet or sour, runny or thick, with minimal use of auxiliary ingredients or rich in additional notes.

Product properties and features of the organization of its cooking process

Before you cook currants, in order to then put them on blanks, you need to decide on the basic purpose of the dish in the winter. If the mass will act only as a dessert, then the processing option for berries can be anything. When you want to achieve the maximum therapeutic benefit from the product, you should pay attention to how much and how the main component will be processed.

If everything is done correctly, then you can count on the fact that delicious treat will show up in the following ways:

• In terms of the amount of potassium, blackcurrant berries surpass even everyone's favorite bananas. Their use improves the functioning of the heart.
• In terms of vitamin C content, these unpretentious fruits are superior to citrus fruits. Regardless of how the dessert is prepared, it will serve as a reliable prevention of colds and seasonal beriberi, a number of pulmonary pathologies.
• The components of black currant protect the intestines from fermentation processes, lower the level of acidity in the stomach, stimulate metabolic processes in the body.
• Active substances stimulate hematopoiesis, and an abundance of chemical compounds with antioxidant properties guarantee the cleansing of tissues from all unnecessary.

Despite the fact that it is very simple to cook jams and preserves from these berries, you need to take into account a number of important points. Their observance will allow you to combine a delicious delicacy and a miraculous medicine in one dish:

1. Black currant fruits are prone to oxidation, so they can only be rolled up under varnished lids. For the same reason, it is allowed to cook the product only in enameled dishes.
2. Tools for organizing the process must be selected plastic or wooden, because. the use of metal objects will reduce the content of vitamin C in the finished jam.
3. Fruits are recommended to be collected a week after their ripening, while they have not yet cracked and began to expire with juice. Harvest should be removed with brushes, and the berries should be separated immediately before processing. Separately collected or purchased fruits should be slightly dried, laid out on fabrics in one layer.
4. Before you cook the berries, you will have to manually remove all the sepals from them. By the way, you should not buy a product that is already completely cleared of sepals and twigs, especially if it is planned to use it for jam. Within a few minutes after such cleaning, the vitamins in the composition of the pulp and skin begin to break down.

There are many recipes for making currant jam, some are quite unusual. Practice shows that it is better to give preference to approaches with a minimum list of additional components, which will not be able to interrupt the natural taste of the base berry with its sweetness and almost noticeable bitterness.

How to cook blackcurrant jam in a few minutes?

If you want to cook a dessert quickly and with minimal energy costs, then you should pay attention to the following approaches:

• For 1 kg of berries we take 2 cups of water and 1.5 kg of granulated sugar. We prepare syrup from water and sugar, which we then filter through gauze. We fill them with washed and dried fruits, put on low heat and bring to a boil. We remove the foam completely, stir the composition occasionally. You need to cook the mass for no more than 10 minutes, after which we lay out the composition in jars and close it for the winter.

Tip: If blackcurrant berries are recommended to be passed through a meat grinder, then it is better to make sure that the internal parts of the product are made of food-grade plastic and not metal. Otherwise, the finished product will have a special aftertaste, and the content of vitamins in it will decrease. In the absence of such a device, it is better to get by with a sieve (again, with a plastic mesh) or a pusher.

• For 9 cups of blackcurrant, we take 3 cups of fresh raspberries, 15 cups of sugar and a little more than a glass of water. Wash and dry the berries. We fill them with half the sugar, pour water, knead and put on medium heat. After boiling, the mixture of raspberries and currants is cooked for no more than 5 minutes. Then remove from the stove, add the rest of the sugar, mix thoroughly until the crystals dissolve and distribute the still hot mass among the jars. This method of preparing dessert is considered the fastest, but you should not try to speed it up by using strong fire, the product will burn and become unusable.

Regardless of how much the main components of the composition are processed when using these recipes, this is enough to bring the product to the desired degree of sterility. Given the impressive amount of sugar, you can not worry about the shelf life of the product. It will definitely stand for 1-2 years if the jars and lids are properly processed.

The most popular blackcurrant recipes

Those who love thick and rich jam will like these options for processing healthy berries even more:

• Blackcurrant jam. For 1 kg of basic berry puree, we take a glass of raspberry puree (the components can be ground with a sieve or passed through a meat grinder) and 1 kg of sugar. We mix two types of puree, add half the sugar, boil the mass for 20 minutes until the crystals are completely dissolved. Add the rest of the sugar, the mass needs to be cooked for the same amount of time, after which we lay out finished product in sterile containers.

Tip: The most delicious and tender jam is obtained from berries, which are blanched for 2-3 minutes in a juicer before processing. The fruits are filled with juice and do not wrinkle.

• Classic jam. For black currants and sugar, taken 1 kg each, we take half a glass of water. We sort the berries, wash and dry. From a glass of sugar and water we prepare a syrup, into which we pour a glass of fruit and cook the mass for 5 minutes. Add another glass of sugar and berries, cook for another 5 minutes. So you need to repeat until the components run out (by the way, sugar and berries can be taken as much as you want, subject to the proportion). 5 minutes after the introduction of the last portions of the ingredients, we lay out the finished jam in jars.

• Currant jam-jelly. To cook a tender, but thick delicacy, you need to take 10 glasses of berries (for 9 parts of blackcurrant they often take 1 part of raspberries) and sugar, 2.5 glasses of water. Pour the fruits into a container for cooking, fill with water and bring to a boil. The mass must be boiled over high heat for no more than 2 minutes, then sugar is poured. The product is mixed, brought to a boil again and boiled for about 5-7 minutes. Pour the still hot mass into jars and close.

If at the most crucial moment there were no cans at hand, you can use original version replacements. Ready, slightly cooled jam is poured into plastic bags, hermetically packed and stored in the freezer. Do not worry about the end result, the defrosted dish will be just as tasty as with the standard approach.

Is it possible to cook a delicious and healthy dessert without cooking?

If for some reason you don’t want to cook the main component, there is an approach that will allow you to do without heat treatment. For 1 kg of berries we take 1 kg of sugar (or a little more), in addition to this, another 0.5 cups of sugar. We pass the fruits through a meat grinder or grind them manually, we work quickly so that the mass does not wind up.

We cover the product with a cloth and leave for 5 minutes. The finished mass does not need to be cooked at all, you just need to put it in jars, sprinkle with sugar (we decide on the volume ourselves) and close it. Tasty dish stored exclusively at temperatures below 1ºС, in which case it will retain the maximum amount of useful components.

Despite the obvious benefits, blackcurrant jam has one drawback - it significantly increases blood clotting. This does not affect the health of ordinary people in any way, but in the presence of thrombophlebitis, dessert will have to be abandoned.

In addition to raspberries, gooseberries are traditionally used to dilute the taste of these desserts, and blueberries are a little less common. The main thing to remember is that sugar should be taken at least in the same amount as currants (if it is the dominant component). And even better - in the same amount as all the berries used.

Among the CIS countries, a tradition is widespread - to prepare blackcurrant jam for the winter. For those who have not yet joined this tradition, we will tell you how to make this healthy and tasty jam from currants.

Among the growing crops in our country, currant belongs to the category of the most popular.
It is rich in vitamins E and C - only 40 berries a day provides the body's daily need for these vitamins.

Jam from this berry, if properly prepared, has the same effect as using it fresh.

It is not only an excellent independent dessert that can be served with tea and coffee, but also an excellent filling for pies and pies, and it can also be used as ingredients for creams for cakes and pastries.

Making currant jam is a task that everyone can do, both experienced and inexperienced cooks.

The main thing is to stock up on sugar, berries, the necessary equipment (the container for cooking currant jam is an enamel basin or a large stainless steel saucepan, you will also need jars, lids, a wooden spoon for stirring and laying out the jam), as well as a positive mood. So, let's see what recipes you can use to cook the most delicious and healthy jam.

1. Blackcurrant jam: a simple recipe.
2. Blackcurrant jam for the winter.
3. Blackcurrant jam for the winter - five minutes.
4. Blackcurrant jam for the winter: jelly-like.
5. Blackcurrant jam for the winter without cooking in a meat grinder.

Ingredients:

1. currant 1 kg
2. Sugar 1 kg
3. 1½ cups cold water

Cooking:

Step 1.
Sort the berries, wash, dry.

Step 2
In the sorted currants, pour 1½ cups of cold water.

Step 3. Put on fire and leave to cook for 5-7 minutes without sugar. stir with a wooden spatula.

Pour sugar into the syrup.

We will cook on a small fire for half an hour.

Half an hour has passed and we take a test for readiness. We drip jam into the bowl and after 30 seconds, if the jam does not expire and is covered with a film, then it is ready.

We pour into jars.

Leave the jars to cool and then close the lids. You can store at room temperature.

Blackcurrant jam for the winter

Ingredients:

• sugar 5 kg
• currants 5 kg
• cold water 7½ cups

Cooking:

Pour 7½ cups of water into 5 kg of sugar.

We put on fire. Bring to a boil and leave to cook until the syrup becomes clear. Now we lay 5 kg of blackcurrant and carefully immerse all the berries in the syrup with a spoon.

Turn off and leave overnight. A day has passed, we put the jam on the fire.

Bring to a boil, remove the stump. We remove all the hemp so that there is no hemp left.

Turn off and leave again for a day. A day has passed and today we bring the jam to readiness. We put on fire, bring to a boil and another 15 minutes after boiling, Remove the resulting hemp. We check the jam for readiness. We take a cold plate, pour 2 tablespoons of jam, cool.

We draw a path with a spoon and if the halves do not converge, then the jam is ready.

Blackcurrant jam for the winter - five minutes

The classic recipe for making currant jam, which our great-grandmothers used, is somewhat different from the recipes for making jam from any berries, such as five minutes.

You will need:

• currant 1kg
• sugar 1 kg
• ½ glass of water

To prepare currant jam classic recipe need:

Step 1. Sort, rinse the berries, dry.

Step 2. In enamel pan or basin pour water, pour a glass of sugar, bring to a boil.

Step 3. Pour 1 cup of currants, boil for 5 minutes, stirring constantly and removing the foam.

Thus, adding a glass of berries and sugar every 5 minutes, make jam. When hot, pour the jam into sterile jars, roll up with metal lids, turn the jars upside down and thus let the jam cool.

Despite the rather long cooking time, the taste and aroma of fresh currant berries in jam is preserved, and the fact that it is perfectly stored at room temperature can be attributed to the advantages of such jam.

Jelly blackcurrant jam

Currant jam-jelly has become very popular, many housewives love it and make it.

You will need:

10 cups of sugar and currants, 2.5 cups of water.

Cooking jam-jelly from currants. Pour the sorted and washed berries into an enameled container or stainless steel dishes, pour in water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil over moderate heat for 5-7 minutes. When hot, spread the jam in sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.

If you don’t have jars for jam, then you can pour it into plastic bags, after cooling it, it is better to store jam bags in the freezer.
The following recipe for currant jam will appeal to everyone who is skeptical about cooking berries and believes that there is nothing better and healthier than a raw berry.

Blackcurrant jam without cooking in a meat grinder

You will need:

• 4 cups currants
• 6 cups sugar

Cooking:

We twist the blackcurrant through a meat grinder.

The whole currant was twisted.

We fall asleep sugar. mix

During this time, mix the mass several times - the sugar should dissolve.

The jam prepared according to this recipe is perfectly stored until next summer. There are many types of berries and jam cooking options, but currants have remained one of the most popular “harvesting berries” for centuries, and this is not just like that - currant jam turns out to be really tasty and healthy, try it yourself!