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Thick blackcurrant jam - delicious recipes for the winter. Currant jams: cooking recipes

Blackcurrant is very tasty and useful berry. From it you can make amazing compotes, jams, jams, you can add it to jelly, to various fillings baking.

But still the most delicious treat jam is obtained from this berry.

It can be used for various desserts, fillings, jelly. In addition, it is an excellent remedy for the treatment of colds and flu. Which one then tasty tea along with this delicacy - just beyond words!

In general, blackcurrant jam must be prepared, and we will tell you below how to do it.

Classic recipe with photo

What you need:

  • Ripe blackcurrant - 1 kilogram;
  • Sugar - 1 kilogram 200 grams;
  • Half a glass of water.

Let's start cooking:


Seedless blackcurrant jam: a recipe for the winter

What will be needed:

How to do:

Cooking in a multicooker

What components are required:

  • Sugar - 800 grams;
  • Currant - 1 kilogram;
  • Water - 150 ml.

How to cook blackcurrant jam in a slow cooker:

  1. We wash the berry with warm water, remove all twigs, leaves and rotten fruits;
  2. Put the washed berry on a towel and dry;
  3. Then we transfer the dried currants to the multicooker container;
  4. Add some water, set the baking or cooking mode, the temperature to 100 degrees and leave to cook for 20 minutes;
  5. After that, we take out the currants from the multicooker and put them on a sieve. Wipe well, as a result, you should get the most delicate puree-like mixture;
  6. We spread the currant puree in a cup, add granulated sugar and mix well;
  7. Next, transfer the mixture to the container of the multicooker;
  8. We set the cooking program and leave to cook for 20 minutes. This time for making jam will be quite enough;
  9. As soon as the multicooker signal sounds, the jam can be immediately served with tea or transferred to jars;
  10. Banks should be pre-washed and poured over with boiling water.

How to make blackcurrant jelly

You will need the following:

  • Ripe blackcurrant - 2 kilograms;
  • Sugar - 1.5 kilograms;
  • Gelatin - 25 grams.

How to make jelly jam:

  1. We sort out the berry, remove all leaves, twigs, rotten fruits. Rinse well in warm water;
  2. We lay out the washed berry on a towel so that it dries;
  3. Next, we pass the dried currants through a meat grinder. The result should be a uniform mixture;
  4. Then we combine granulated sugar with gelatin and mix;
  5. We fall asleep a mixture of sugar and gelatin in a mixture of currants;
  6. We remove the cup with the currant mixture for 2 hours in the refrigerator;
  7. After that, we take it out of the refrigerator, put it on the stove and boil for 10 minutes, then remove it and leave it to stand for 2-3 hours;
  8. After that, boil again for 10-15 minutes;
  9. We lay out the finished blackcurrant jelly in pre-sterilized jars;
  10. We put jars of jam upside down and cover with a blanket;
  11. We put the finished jam-jelly in a cool dark place or in the refrigerator.

Cooking with the addition of raspberries without cooking

What you need:

  • 500 grams of fresh raspberries;
  • 1 kilogram of blackcurrant;
  • Sugar - 1.8 kilograms;
  • Glass of water.

How to make blackcurrant and raspberry jam:

  1. We sort out the currants, remove the leaves, twigs and rotten fruits. Fill the berry with warm water and leave to stand for several minutes;
  2. Then we throw the berry on a sieve so that all the water is glassed;
  3. Next, grind the currant through a sieve. The result should be berry puree;
  4. We sort the raspberries and carefully wash;
  5. Transfer to a bowl and mash until pureed.
  6. Pour water into a container, add granulated sugar and put on fire. Boil until sugar is completely dissolved;
  7. Remove the syrup from the stove and leave to stand for a while to cool;
  8. Mix raspberry and currant puree in a cup and pour everything with syrup. We mix everything well;
  9. We wash the jars and sterilize them for a couple or in the oven;
  10. We lay out the jam in jars and put it in a dark, cool place for storage.

Assorted without cooking: strawberries + black and red currants

What you need:

  • Fresh strawberries - 1 kilogram;
  • Blackcurrant - 500 grams;
  • Redcurrant - 500 grams;
  • Sugar - 1500 grams;
  • Citric acid - 1 sachet 15 grams.

How to make assorted jam without boiling:

Tips & Tricks

  • You can add an orange or a lemon to the jam. Citrus fruits will give it a pleasant aroma. In addition, this jam is useful to eat during colds;
  • Blackcurrant jam can be made with cherries, gooseberries. Together with these berries, the jam turns out to be very tasty and fragrant;
  • Additionally, you can put spices - vanillin, cinnamon, ginger;
  • So that during the pouring of the finished jam, drops do not fall on the table and floor, it is better to put the jar on a plate;
  • Be sure to wash and sterilize jars. In sterilized jars, jam is stored better and longer;
  • It is better to put more sugar, otherwise the jam will be sour and tasteless.

Making currant jam is within the power of every housewife. The main thing - you need to do everything according to the recipe.

It is advisable to observe all the proportions of the ingredients, otherwise the jam will be tasteless and will quickly deteriorate.

At proper cooking succeed fragrant delicacy, which will be a great addition to tea in the winter.

Jam based black currant considered a delicacy in its own right. It is often used as a snack with tea, added to ice cream, desserts, smeared on bread. The sweet treat takes pride of place in the kitchen cabinets of many families, delighting people of all generations. To date, experienced housewives have brought out many recipes that can be translated into reality in a matter of hours.

Blackcurrant jam: a classic of the genre

  • granulated sugar - 1.1 kg.
  • blackcurrant (ripe) - 950 gr.
  • drinking water - 145 ml.
  1. Cooking jam begins with the preparation of berries. They must be sorted out, then thrown into a colander and rinsed. Without fail, exclude spoiled specimens, throw away twigs and leaves.
  2. Leave the fruits on the sieve so that the liquid is glass. Now spread a towel on the kitchen table, put currants on the fabric. Leave it for half an hour to dry.
  3. Put the fruits in a bowl, mash with a kitchen pestle until you get porridge. You can also use a blender, it will grind the berries better.
  4. When the mixture becomes homogeneous, put the composition in enamelware for cooking. Pour in drinking water, send the container to the stove. Wait until the mixture starts bubbling.
  5. After the formation of the first bubbles, simmer the berry for another quarter of an hour. Do not leave the kitchen, the composition must be constantly stirred. Now introduce granulated sugar in portions, wait for the crystals to dissolve.
  6. When you pour out all the sugar, put on medium heat and cook the mass for half an hour. 10 minutes after the start of languor, reduce the burner to a minimum. Turn off the heat, let the jam cool without a lid.
  7. At this time, wash the dishes for packaging, half-liter containers are suitable. Sterilize containers and lids, dry. Arrange the finished jam in jars, roll up, cool. Keep cold.

Currant jam with ginger

  • ginger (root) - 15 gr.
  • currant - 900 gr.
  • chopped cinnamon - 8 gr.
  • granulated sugar - 900 gr.
  1. Prepare currants. It must be rinsed, dried, rubbed into a puree. Put the gruel in a heat-resistant bowl, add sugar, send to the stove.
  2. Set the minimum power on the burner, cover with a lid. Boil until the sand granules dissolve. When the crystals melt, increase the fire.
  3. Boil the delicacy for a quarter of an hour. During this time, peel the ginger from the top coating, grate or grind in a coffee grinder. Add to the berries, add cinnamon.
  4. Knead the treat, let it boil for another 8-10 minutes. At the end of the specified period, turn off the fire. Cover with a lid, cool, pack in containers.

  • filtered water - 175 ml.
  • granulated sugar - 850 gr.
  • currant - 1.15 kg.
  1. Rinse the fruits under the tap, dry on a sieve and a cotton towel. Remove the currants from the brushes, discard the rotten berries and leaves.
  2. When you select healthy ripe currants and wash them, send the fruits to the multicooker bowl. Pour in water, set the program "Cooking" or "Baking".
  3. At a temperature of 95-105 degrees, jam is cooked for a third of an hour. After passing the specified period, move the berries to a fine-grained sieve. Drain the currants into a separate bowl.
  4. You should get a soft homogeneous gruel. Pour granulated sugar, again send the composition to the multicooker cup. Set the "Cooking" mode, cook the composition for a quarter of an hour.
  5. When the device beeps about the end of the program, immediately pour the hot mixture into sterile jars. Well roll up or cover up nylon lids.

Seedless currant jam

  • granulated sugar - 775 gr.
  • black currant (necessarily moderately ripe) - 950 gr.
  1. To begin with, it is important to prepare the berries for further action. Wash the fruits under the pressure of cool water, sort out the berries.
  2. For cooking jam, a composition with rot is not suitable. Throw away sticks, leaves, branches. Pour currants warm water, leave for 10 minutes, drain the liquid.
  3. Put the composition on gauze or a towel, leave to dry. When the berry dries, scroll it in a meat grinder or blender. You need to get a mushy mass.
  4. Now take a strainer of a small section, start mashing the puree so that the bones remain on the grid. If there is a need for re-grinding, do not neglect it.
  5. When you get a mass without peel and bones, put currant puree in a saucepan with enamel. Pour the sweetener, send to the fire. Cook the composition at medium power for 8 minutes.
  6. After the specified period, turn off the burner, leave the jam for 7-10 hours to infuse (all night). After passing through the allotted stage, boil the currant mass for another quarter of an hour.
  7. After that, cover the delicacy with a lid, let it stand for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and lids for twisting.
  8. Pack the treat in prepared containers, prepare a steam bath. Take a wide saucepan, line its bottom with a cloth. Put the jars inside, fill with cool water up to the shoulders.
  9. Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with an oven mitt, immediately roll it up and turn it upside down.

  • granulated sugar - 1.65 kg.
  • blackcurrant - 2.2 kg.
  • food gelatin - 35 gr.
  • drinking water - in fact
  1. Take care of sorting the berries, rinse the currants, remove branches, leaves, rotten elements. Send healthy suitable fruits to a bowl and fill with warm water, leave for 15 minutes.
  2. Pour out the liquid, dry the raw materials on towels. Pass the composition through a sieve, meat grinder or blender. When you get a uniform mass, rub it through cheesecloth. Such a move will remove the bones.
  3. Mix gelatin with granulated sugar, mix and fill with water according to the instructions. Combine currant porridge with the previous composition, send it to the cold for 2.5-3 hours.
  4. When the set time has passed, put the mass on the burner. Boil for 15 minutes, then leave to infuse for 1.5 hours. Repeat steps twice.
  5. After boiling and infusion, pour the jelly jam into prepared clean jars, screw on the lids and turn the container over. Leave it in this position for half a day.

Blackcurrant jam with oranges

  • granulated sugar - 1.35 kg.
  • blackcurrant (ripe, but not overripe) - 1.1 kg.
  • orange - 2 pcs. (about 330-350 gr.)
  1. Put the berry mass in a strainer, rinse under the tap. Throw away twigs and leaves, exclude rumpled elements. Leave the currant to dry for 25-40 minutes. Lay it out on a towel if needed.
  2. Now use a food processor, blender or meat grinder. You can also rub the berry through a sieve with a fine section of holes. Pour granulated sugar into the berries, grind with a fork.
  3. Send the mass to the fire for cooking. Set a low power, simmer the composition under the lid. At this time, remove the peel from the citruses, do not touch the white base.
  4. Squeeze the juice from the pulp, pour it into the currants, and pass the zest through a fine grater or blender.
  5. Combine all ingredients in a saucepan. Boil the jam for a third of an hour with breaks every 10 minutes (the interval is 1 hour).
  6. While the mixture is cooking, clean the container. It must be scalded with boiling water and dried. The same manipulations are carried out with lids. Pour the jam and seal.

  • granulated sugar - 1.3 kg.
  • pitted cherries - 900 gr.
  • black ripe currant - 900-950 gr.
  1. Rinse the berries and dry them in a colander. Lay out on kitchen towels, wait for the liquid to evaporate. Eliminate bad fruits, branches and leaves.
  2. Pour sugar into the composition, rub with a fork, transfer to a heat-resistant bowl. Cook covered for 20 minutes, then let stand for 3 hours. Repeat manipulations.
  3. Rub the jam through a sieve, add more sugar if necessary and boil. Pack in containers, tighten with a special key, put in the basement.

Often, currant jam is supplemented with gooseberries, ginger, orange and other ingredients. You can cook assorted two shades of berries without fear of spoiling the taste. Vary the amount of sugar according to the individual desires of the family.

Video: blackcurrant jam

Every hostess tries to make as much as possible out of it. Blackcurrant jam turns out delicious, I also have my own recipe for the winter, not even one, because I grow this berry in large quantities and try to prepare a variety of desserts.

Currant jam is a lot of options home baking. Even the famous "Kiss of the Negro" is not complete without it. I'm not talking about cheesecakes, pies, pies, bagels, you can list a lot.

With such jam, you can just drink a cup of tea, get a boost of vitamins, vitamin C, by the way, is more in blackcurrant than in lemons themselves. Very well done, just make sure you write down the recipes.

How to make blackcurrant jam

The currant berry is not as sweet as raspberries or strawberries, therefore it requires more sugar, it also gives the juice harder, so it takes more time for juice separation.

Currants also contain large amounts of fruit acids. For us, of course, they are useful, but inappropriate saucepans oxidize quickly. Copper and aluminum quickly interact with acids, and as a result, the product is not at all useful, on the contrary. Therefore, choose stainless steel saucepans, in extreme cases - enameled ones, just remember that everything in them burns quickly.

To make jam, we will need freshly picked currants, we need to sort it out, remove twigs, leaves, timid or bad berries, cut off the tails. Only after that, rinse well, unlike raspberries and strawberries, tender berries, currants can be washed under running water without fear of wrinkling. In addition, in the jam, the integrity of the berries will still be violated.

Blackcurrant Jam Recipes

As with other berries, blackcurrant jam can be prepared with the simplest and most in the usual way, and in a slow cooker, and in a bread machine. In addition, the berry is perfectly complemented by other, garden and forest, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother cooked such jam in a large basin on the stove.

For him we will take:

  • Kilo of black currant
  • One and a half kilos of sugar

How to cook blackcurrant jam:

I never put a lot of sugar in currants, I like it when sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berry with a blender and mix with sugar. I put it on medium heat to bring it to a boil faster. Then I lower the temperature to a minimum and remove the foam. The berry gurgles slowly on the stove for 10 minutes, then goes to cool down at night.

I repeat this process a couple more times, adding the slow boil time by five minutes. In fact, it does not take long to cook such a jam. After the last cooking, it is already ready, in hot form, we lay it out in jars.

Currant jam with pectin, a recipe for the winter


Many thickeners are treated with caution, and completely in vain. Indeed, thanks to pectin, starch, gelatin or gelfix, the heat treatment time is reduced, which means that almost all vitamins are preserved.

What you need for jam:

  • One and a half kilos of berries
  • Kilo of sugar
  • A bag of pectin (20 grams)

How to make currant jam with pectin:

We prepare the berry, sort it out, wash it and let the excess water drain. Then pour a third of the sugar into it, using an immersion blender, grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, reduce the heat, remove the foam, pour out the pectin and the remaining sugar. Cook for twenty minutes at a low temperature, then spread the hot jam in sterile, dry jars.

Blackcurrant jam, pitted recipe


It will take a little, just a little bit of tinkering, but the result will be a very beautiful, transparent jam.

For him you need to take:

  • Kilo of currant berries
  • 0.7 kilo sugar

How to make this jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry, and your tastes. You can take more.

I grind the already prepared, washed berries with a blender or pass through a meat grinder. It turns out liquid fragrant puree, we need to rub it through a sieve so that all the seeds and the remnants of the skin remain there.

We mix the finished mass with sugar and set to cook at a low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and let the jam cool overnight. In the morning I heat it up again and cook it for 10 minutes. And again until the evening I leave. The third time I cook for 15 minutes and put it in jars. It cools in jars, but in open ones, only then I roll it up.

Blackcurrant jam in a slow cooker


Cooking currant jam in a slow cooker is easier than in the usual way, because you don’t need to stand and watch, so that God forbid, it doesn’t burn or run away.

We will need:

  • Liter jar of currants
  • Two and a half cups of sugar

How to make jam in a slow cooker:

We pass the clean and selected berries through a meat grinder or grind with a blender. Some prefer to stew and only then wipe through a sieve, but it seems to me that this is a long process and using kitchen helpers is much more convenient and faster.

I also rub the resulting puree through a sieve with a wooden spatula so that my jam turns out to be transparent, pitted.

Then I pour it into a multi-variety bowl and add sugar. I put on the extinguishing mode, close the lid. The jam will be ready in 20 minutes, because currants contain a lot of their natural thickeners, pectin. Then I lay out the finished hot product in small jars and close it.

Blackcurrant and raspberry jam, winter recipe


Everyone likes this jam. In addition, it is very useful, during colds it is an excellent help. My children love to dilute this jam and drink it like compote.

For him you will need:

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

How will we cook:

The whole berry needs to be sorted out and washed, let the water drain well. We immediately fall asleep both currants and raspberries in a container where jam will be cooked and add half the sugar. We leave for five hours in a cool place so that the berry gives juice and the sugar begins to melt.

After a while, grind the berries in a puree, pour the second half of the sugar and set to boil. Cook in one go until thickened, this is 35-40 minutes, do not forget that you need to remove the foam. Ready-made jam is poured into jars and closed.

Blackcurrant jam with gooseberries


All housewives also often like to make such jam. The sour currant is compensated by the sweet taste of the gooseberry and it turns out very tasty.

We will take:

  • Kilo of currant berries
  • Half a kilo of gooseberries
  • Kilo of sugar

How to cook:

We sort out the berries and cut off the tails-stalks. Grind everything with a blender or scroll through a meat grinder. The resulting mass is mixed with sugar and set to boil. The first time after it boils, cook for 10 minutes. Then it cools down room temperature. The second time is cooked for 15 minutes and immediately laid out in jars.

Blackcurrant jam, video recipe

Blackcurrant is a very tasty, fragrant berry that has useful and healing properties and holds the record for the content of vitamin C among other berries and fruits. In addition, blackcurrant fruits are rich in B vitamins, vitamin P, carotene, phytoncides and trace elements necessary for life (potassium, iron, magnesium, zinc).

It is used to make juices, wines, desserts, etc. Blackcurrant preserves and jams are an amazing delicacy for the winter, which is served with tea, pancakes, pancakes and desserts.

Most best recipes currant jam that can be done at home:

  1. Blackcurrant jam without cooking
  2. Currant jam "Five minutes"
  3. Blackcurrant jelly
  4. Blackcurrant jam
  5. Blackcurrant jam in a slow cooker
  6. Currant jam
  7. Currants in sugar in the microwave
  8. Jam "Summer"
  9. Currant jam with vanilla

Recipe 1. Blackcurrant jam without cooking

Required products:

  • Fresh blackcurrant berries - 0.5 kg.
  • Sugar - 0.5 kg.

We sort out the berries, discard the damaged and rotten ones, remove the stems and rinse under running water. We throw the currants into a colander so that all the liquid is completely glassed. Grind the berries with a blender to puree, then add sugar and mix until it is completely dissolved.
finished product pour into a clean glass container and close with nylon lids. It turns out very tasty, and most importantly, healthy jam, which can be stored in the basement or in the refrigerator.

Recipe 2. Currant Jam "Five Minute"

How to cook five-minute jam? It's pretty quick recipe, which allows you to save the original appearance of the berries with all useful properties.
Products:

  • Black currant - 1 kg.
  • Raspberries - 0.5 kg.
  • Sugar - 1.5 kg.
  • Water - 150 ml.

Mix the washed, stalked and dried berries with half the sugar, put on low heat, boil for 5 minutes. Remove from heat, add the second part of the sugar and stir until completely dissolved. Pour the finished product into sterilized jars and roll up hot.

Recipe 3. Blackcurrant jelly

How to make blackcurrant jelly? To make such a fragrant preparation you will need:

  • Fresh black currant - 1 kg.
  • Sugar - 1.5 kg.

The sorted, washed and peeled berries must be dried and poured into a wide basin. Fill the berries with water so that it barely covers them. Two glasses will be enough. Put the berries on low heat, bring to a boil and boil for 15 minutes. During the cooking process, periodically remove the foam.
At the end, you need to add sugar and boil for another 20 minutes, while stirring constantly. The finished product will thicken and stick to the walls. It's time to pour it into sterilized jars.

Jelly can be rolled up, or you can simply close it with nylon lids and store it in the refrigerator. The rolled product can be stored at room temperature.

Recipe 4. Blackcurrant jam (hot cooking method)

Required components:

  • Blackcurrant fruits - 0.6 kg.
  • Sugar - 900 g.
  • Water - 1.5 cups.

Washed, selected berries, peeled from twigs, pour water and put on fire, bring to a boil and boil until the skin cracks on them. This will take approximately 20 minutes.

Crush the boiled berries with a wooden spoon, mix with sugar and put back on the fire. Boil the boiled mass for another 10 minutes. Pour the hot product into a clean glass container and seal with lids.

To weld delicious jelly some rules must be observed:

  • For cooking, use a wide pan with a thick bottom. So excess liquid will evaporate faster, and the jelly will thicken.
  • If the cooking time of the product has expired, and the jelly remains liquid, then it is not yet time to remove it from the stove. As soon as the jelly begins to stick to the walls, it can be poured into jars and rolled up.

Recipe 5. Blackcurrant jam in a slow cooker

How to cook blackcurrant jam in a slow cooker for the winter? This question is of interest to many, because almost every modern hostess has such household appliances as a slow cooker.

So, for this recipe you will need:

  • Fresh blackcurrant - 1kg.
  • Sugar - 1.3 kg.
  • Citric acid - a pinch.
  • Water - 100 ml.

Sort the berries, remove the twigs and rinse in water. Throw the currant in a colander so that all the water is glass.

Put the berries in a bowl, mash with a wooden spoon, add water, sugar and citric acid. Mix all the products well and turn on the “Extinguishing” option for 1.5 hours.

Pour the finished and fragrant jam into sterile jars and roll up the lids.

As you can see, making blackcurrant jam in a slow cooker is quite simple. In winter, a fragrant preparation can be consumed with tea, pancakes, pancakes and various desserts. Currant jam well raises the immune system.

Recipe 6. Currant jam

Ingredients:

  • 1 glass of berries.
  • 2 glasses of water.
  • 0.5 cups of sugar.

Grind the berries in a meat grinder, pour in water and cook until half of the liquid has evaporated. Pass the puree through a sieve to separate the seeds. Add sugar and cook, stirring constantly for about 20 minutes, until the mass thickens. Transfer to dry, hot jars and put open in the oven until a crust forms. Cork.

Recipe 7. Currants in sugar in the microwave

Rinse the berries and spread on paper to dry. Pour 0.5 l into a jar, leaving 4 cm to the top. Prepare sugar syrup: 300 grams of sugar per 1 liter of water, boil until completely dissolved. Pour into a jar of berries, put in the microwave for 5 minutes at full power. Roll up.

Recipe 8. Jam "Summer"

Ingredients:
1 kg of currant berries (you can take black and red in half).
1.2 kg of sugar.
2 glasses of water.
Juice from 2 lemons.
Rinse the berries with cold water, then scald with boiling water, let the water drain, put on a dish until dry. Make sugar syrup from 1 kg of sugar and 2 cups of water. Pour the berries into the syrup, boil for 5 minutes and set aside for 24 hours.
After a day, drain the syrup, boil for 2-3 minutes, pour hot berries over and set aside again for a day. On the third day, also separate the syrup, add the remaining 200 grams of sugar and add lemon juice, boil for 3 minutes, combine with berries and bring to a boil. Pour hot jam into dry heated jars and seal immediately.

Recipe 9. Currant jam with vanilla

Required products:

  • 1 kg of currant berries;
  • 1.2 kg of sugar;
  • 1 glass of water;
  • a bag of vanillin (you can take a stick).

Blanch the washed berries for about 2 minutes in water at about 80 degrees (boil 1 liter and leave for 4 minutes), drain the water, and pour the berries sugar syrup, boil for 20 minutes over medium heat and set aside for 12 hours. Then, removing the foam, cook for another 30 minutes over low heat.

After that, put the berries in a colander and arrange them in two-thirds jars each. Boil the syrup for 5 minutes, add vanillin (if you take a stick, take it out), pour over the berries, cool a little and cork like that.

Currant jams - exquisite and healthy treat that will appeal to the most discerning gourmet. Cooking them is not difficult, but this process will take some time. You can learn how to create a dessert quickly and efficiently from this article.

About the benefits of berries

Blackcurrant is a real storehouse of vitamins. It contains a unique combination of minerals and vitamins. The high content of vitamin C makes the berry especially useful. It is enough to eat only twenty currants a day, and you will satisfy your body's daily need for this vitamin. However, this is not the only benefit of the berry. rich in vitamins P, E, groups B, A, pectins, tannins, phosphoric acid, essential oils, potassium, phosphorus, iron, etc.

In cooking, the berry we describe is valued and many dishes are created from it: jams, compotes, fruit drinks, jams, marmalade, jams. Particular preference is usually given to dishes prepared without heat treatment or with minimal heat. Making currant jam in order to boil the berry as much as possible is a special art that we will introduce you to.

Currant jam with a thickener. Ingredients

Puzzled by the preparation of this dish, every culinary specialist faces a dilemma: cook the dessert quickly and make it liquid or evaporate the moisture from the berry slowly and get an almost useless product at the end. Let's reveal a secret to you experienced housewives- many of them prepare currant jams with the addition of natural pectin-based thickeners.

So, to prepare the dish we are describing, you need to stock up on the following ingredients:

  • sugar - 1 kilogram;
  • black currant - 1 kilogram;
  • jam thickener "Confiture" (or any other) - 1 pack.

Currant jam with a thickener. Cooking method

So we came close to the question of how to make currant jam. A step-by-step guide to action will allow you to master the recipe for this dish without much hassle.

  1. First of all, you need to sort out and rinse the berry several times.
  2. Then it must be poured with sugar in a ratio of 1: 1.
  3. Next, carefully grind the currants with a blender and put it on fire.
  4. Then it is necessary to mix the "Confectionery" thickener into the resulting mass.
  5. Now you need to quickly bring the jam to a boil and simmer for eight to ten minutes. For those who want to speed up the process as much as possible, you can add not one, but two packages of thickener to the future dessert.
  6. After that, hot jam should be poured into sterilized jars and rolled up with pre-boiled lids.

So our currant jam is ready. The recipe for creating this dish can be a good help for any housewife.

Classic currant jam. Ingredients

For those who like to follow the old and proven ways of creating dishes, we publish this recipe. It is quite laborious and will require certain skills. Want to learn how to cook currant jam according to our grandmothers recipe? Then prepare the following products:

  • currants (black or red) - 2.2 kilograms;
  • raspberries (for taste) - 350 grams;
  • sugar - 1.3 kilograms;
  • water - 1 glass.

Classic currant jam. Cooking method

  1. First you need to pour the berry into a deep container and add water to it. After that, the dishes with raspberries and currants must be put on fire for 5 minutes so that the fruits soften a little. The berries will begin to give juice, so the output will be a fairly liquid mass.
  2. Next, it must be separated from the bones and skin. An ordinary sieve with large holes can come in handy here (otherwise the process will take too long). You should put our berry mass in it and start wiping it.
  3. Now we should get a very sour and liquid juice. It must be poured into a saucepan (not enameled!), Put on a slow fire and warm up. After that, sugar should be added to the juice (600 grams per liter) and completely dissolved.
  4. Then the resulting sweet mass must be boiled until completely thickened. To do this, maintain a slight boil of the product over low heat. It is impossible to determine the consistency of a dessert when it is hot, so you can use the tried and tested trick of our grandmothers - drop a few drops of jam on the surface of the saucer. If they do not spread, the dish is ready.

As soon as the juice in the pan turns into a dense jelly-like mass, it can be poured into sterilized jars. So you can prepare raspberry-currant jam for the winter. Finally, the dessert will thicken over time. This can take anywhere from a couple of weeks to two months.

Currant jam in a slow cooker. Ingredients

There is nothing easier than making currant jams in a slow cooker! Experts say that this berry contains a lot of pectin, so it is not even necessary to add a thickener to it. Like it or not - you decide. Let's try to believe the creators of this recipe and make jam from the following products:

  • red, black) - 800 grams;
  • sugar - 2.5 cups;
  • water - 150 milliliters.

Currant jam in a slow cooker. Cooking method

Let us immediately note that this recipe designed for making jam in the multicooker "Polaris" 0517AD. If you use a different model, then find out its characteristics in the instructions. Perhaps with its help it will take more or less time to cook the dish. Currant jam in a slow cooker is prepared as follows:

  1. First of all, you should prepare the berry. It must be separated from twigs and leaves, sorted out, rinsed thoroughly and poured into the bowl of the device.
  2. Next, you need to add currants cold water- She will not let the berry burn.
  3. After that, the multicooker should be closed and set to the "multi-cooker" mode. The mass must be simmered in the device for 20 minutes at a temperature of 100 degrees.
  4. Then the softened berry must be poured into a sieve and rubbed well with a spatula or wooden spoon.
  5. Now you should decide on the amount of sugar in the dessert. To do this, you need to measure the amount of the resulting puree. Usually 2.5 cups of juice comes out of 800 grams of currant. So, we must take the same amount of sugar.
  6. After that, it remains only to mix the juice with sugar and pour the resulting mixture into the slow cooker, close the lid of the device and put it on the “jam” mode. In order for the dessert to be prepared, it is enough to cook it for 20 minutes.
  7. Next, liquid jam should be poured into sterilized jars. Over time, it will thicken and acquire the desired consistency.

The output should be up to 700 milliliters of dessert. Therefore, for its conservation, you may need only two jars: one - 250 milliliters, and the other - 200 milliliters. After filling, they must be rolled up with boiled lids, turned upside down, cooled and stored in a secluded dark and cool place.

Now you know how to make currant jam. The recipe for this dish is very simple, the main thing is not to be lazy and rub the berry through a sieve. But what do we do with a ready-made dessert? How to present it in the most favorable light to friends and family? Currant jam goes well with pancakes, fragrant pastries, toasts with butter. In the end, they can be enjoyed like ordinary jam, washed down with milk or warm tea. The dessert is perfectly stored throughout the winter and is perfect for baby food that young mothers can't help but like. However a large number of sugar in this product can cause diathesis, so you should not get carried away with it. For those who carefully control their own weight, currant jams may also be banned. Then choose frozen or fresh berries- they certainly will not harm your figure. But feast on delicious jam with pastries and a mug of hot tea on a cold winter evening - a special treat that everyone can afford from time to time.