Recipe for live blackcurrant jam. Thick blackcurrant jam - a simple recipe

- one of the few products that surprisingly combines useful and gustatory qualities. Moreover, what is especially interesting, this one is even tastier as preparations than in fresh. Each housewife probably has her own recipes for making currant jam. Below are the most original ones.

Without cooking

Perhaps the most valuable thing in blackcurrant is ascorbic acid (vitamin C). Let's say more, in terms of the content of this most valuable element, currant occupies an honorable third place after red bell pepper. But it is ascorbic acid that tolerates heat treatment the worst.

Important! In the process of cooking and subsequent sterilization, from 30 to 90% of vitamin C is irretrievably lost.

Luckily, there is a simple secret how to cook from currants without cooking. The fact is that with the role of a preservative, which will preserve the berries and protect them from the destructive effects of microbes, in conventional recipes killed by prolonged exposure to high temperature, sugar and acid will do just fine. Moreover, in the berries of black currant, its own acid is quite enough for “natural preservation”, so add it to the workpiece additionally lemon juice or citric acid, as in other recipes, in this case it is not even necessary.

But here no regrets about sugar in no case, because in this case it plays a role not so much as a taste, but quite practical. The amount of sugar by weight should be twice as much as the amount of the fruit itself. You can risk reducing this ratio to a ratio of 1: 1.5 and even 1: 1, but in this case, the finished “vitamin preparation” must, firstly, be stored in the refrigerator, and secondly, try to use it as quickly as possible (in any case , until spring it runs the risk of not reaching it).

Freshly picked fruits (it is possible together with twigs) are washed, then laid out on a paper towel and allowed to dry completely, periodically turning over so that the water does not stagnate in separate areas.

Then we carefully clean the currants from green twigs and dark “tails” on the top of each fruit.

Preparation of berries is identical for all recipes, will not be repeated in the future.

Pour the berries with sugar, mix well, then pass the resulting mixture through a meat grinder (you can use a blender).

Important! The resulting mixture is not immediately laid out in jars, but poured into an enameled or glass container, covered with a clean towel and left for 48 hours in the refrigerator. Stir every few hours. Sugar and fruits should "make friends" properly.

After the specified period, we lay out the “live jam” in jars, previously washed and boiled or aged over steam. We leave about 3 cm free to the top of the jar, after which we fill it with sugar to the top.

We cover the jars with plastic lids, seal them with parchment on top and tie them around the circumference with a rope.

The preparation is ready. The recipe is good not only because it preserves all the useful components of the currant - this jam looks very beautiful and smells like fresh berries. True, you have to pay for everything: since the sugar content in such jam is very high, eating it in large quantities can bring health benefits rather than harm.

Five Minute

Many housewives do not want to cook blackcurrant jam, because they consider it a very troublesome task. Indeed, regardless of the recipe, the very procedure for collecting and subsequent cleaning of these fruits takes a lot of time and effort: first, a bunch breaks off from a rather prickly one, then you need to separate each berry from it, and even cut off its tail. Everything is so, but there is a recipe in which, after carrying out all the preparatory work, you will only have to perform a few simple manipulations - and an excellent preparation for the winter is ready.

Such jam is cooked in one step, and it is not necessary to collect the foam during the cooking process. So the recipe is ideal for working housewives who have only two days a week to harvest and process it completely.

For 1 kg of prepared currant fruits, you will need 1.5 kg of sugar and about half a glass of water.

Pour a little water into the bottom of a copper or enamel dish, pour sugar, mix and melt over a fire, stirring constantly. When the syrup boils, we fall asleep whole blackcurrant fruits and, not forgetting to stir, bring to a boil. We remove the fire to a minimum and detect five minutes (all the time we interfere).

After a while, pour the jam into prepared glass jars, roll up the lids, turn the neck down, cover with a towel and leave to cool completely.

The recipe for making “five-minute” jam for the winter is good because, in addition to a small investment of time, due to minimal heat treatment from currants do not have time to leave useful substances(vitamin C in it will, of course, be less than in the "cold" preparation, but still the losses will be insignificant). Nevertheless, as in the previous case, it is difficult to call such a dietary product.

In a slow cooker

This original way blackcurrant blanks will suit those happy housewives who have acquired a fashionable gadget called a “slow cooker” and are engaged in an exciting activity to explore its capabilities.

Unfortunately, it is problematic to make serious reserves for the winter in this way(the bowl at your disposal is limited to a given volume, and you won’t be able to use your grandmother’s basin), but as an experiment, you can easily prepare several jars of excellent jam.

Pour the prepared berries with sugar in a ratio of 1: 1, mix, put in the refrigerator overnight (the currant should let the juice go, but in no case ferment), pour it into the multicooker bowl in the morning, set the “Soup” or “Stew” mode (depending on device brand), cover the lid, cook for 60 minutes. During this time, we are preparing banks. Pour the finished jam hot into hot jars and roll up the lids.

In principle, a slow cooker allows you to cook jam according to any recipe, not limited to the above. It should only be borne in mind that finished product may be a little more liquid than you are used to. The fact is that water in the process of cooking in such a device does not evaporate as intensively as when cooking on a familiar stove or on open fire. Therefore, water, which is on the list of ingredients for most jam recipes, can be omitted when using a slow cooker.

Important! Most gadget users recommend completely removing the steam valve when cooking jam in a slow cooker, otherwise it will foam and run away.

For the same reason, you should not fill the thicket to the top, ideally use no more than 25% of its volume!

Boiled (simple recipe)

Of course the most delicious jam from blackcurrant is obtained from a berry, rubbed through a sieve. aerial homogeneous mass without a single bone - the dream of any sweet tooth! Alas, not everyone can afford such an option for harvesting for the winter, this procedure is too laborious. If you have a huge crop, and, as always, there is not enough time to process it, you can use a very simple recipe, and the result is very good.

Important! The berries must be ripe, but not overripe, because according to technology, they will be doused with boiling water before cooking, so that too soft fruits will immediately burst and lose juice.

Fill the prepared fruits to the top with cold purified water so that it completely covers the berries. Drain the water into a separate saucepan and bring to a boil. Now we pour the currants again, this time with boiling water, bring the water to a boil along with the berries, reduce the heat to a minimum, and after a couple of minutes we quickly throw the fruits into a colander. We leave the water drained from the berries!

Pour into prepared enamelware the water in which the berries were blanched, at the rate of two to three glasses per kilogram of berries (depending on whether you prefer thick or thinner jam), mix with a kilogram of sugar per kilogram of currants, bring to a boil and simmer until the syrup will not lighten. Now we drain about a third of the syrup into a separate bowl, add the berries to the remaining syrup and cook, stirring, for about 15-20 minutes. At the end, pour in the previously drained syrup, bring the jam to a boil, put it in sterile jars, roll it up and let it cool upside down.

This method accelerates the gelling of berries, and the jam turns out beautiful and tasty with minimal effort.

Jelly

Usually, when we hear the word “jelly”, we imagine an appetizingly shaking mass on a plate, made from berries, sugar, water and gelatin. However, blackcurrants have the unique property of gelling without the addition of this gooey, animal-derived substance.

Did you know? In addition to gelatin, two lesser-known additives provide the gelation process in cooking - pectin and agar-agar. The raw materials for gelatin are cartilage, veins, bones and animal skin, agar-aGaRmake out seaweed, and pectin is extracted from vegetables and fruits that are well known to us, in particular, from citrus peels, sugar beets and - bingo! - blackcurrant.

So, blackcurrant has everything to make jelly without any additional thickeners. In addition to fruits All you need is sugar and water.

Important! Hybrid varieties of berries are not well suited for making jelly, since they contain much less pectins (those same gelling components) than in the “thoroughbred”.

Let's talk right away. You can make much more jelly in a simple way, with lower costs and losses. This option is for true perfectionists.

So, currant berries in classic recipe jellies are related to sugar and water in a ratio of 2:1:1.

Pour the prepared fruits into a container prepared for cooking, fill with water and bring to a boil with constant stirring, and then cook for another ten minutes at a minimum heat, then put it in a colander.

Now you need squeeze currant juice- This is the hardest part of the job. First, carefully wipe the fruit through a sieve, thus getting rid of the skin and seeds. In fact, you can stop at this stage, but the classic recipe suggests squeezing the resulting puree through several layers of gauze so that the main part of the pulp is also ruthlessly removed.

Important! The pulp and cake from this recipe cannot be reused. If juice were squeezed out of raw berries, such waste would be perfect for cooking vitamin compote, but in this case, everything that was possible, the berry has already given away.

We proceed to the next stage - boiling. We need the volume of juice to decrease by at least a quarter as a result of languishing over low heat.

When the moment comes, we begin gradually, in a glass, to introduce sugar into the juice. After each serving, stir the liquid until the sugar is completely dissolved, and only then add the next part.

Pour the finished syrup into hot sterile jars, then put them in a pot of boiling water (do not forget to put gauze or a towel on the bottom so that the jars do not burst), cover with a lid and sterilize: liter cans- 15 minutes, half-liter - half as much.

Now you can roll up the banks. After they have completely cooled down, in order to complete the gelling process, the jars should be put in the refrigerator for seven days, and only after that they should be put in a regular cupboard or pantry for storage until winter.

With dried apricots

We looked at several options for blackcurrant jam. But it happens that at the same time you have a crop of several crops ripened, and you are puzzling over what to cook from them. Or simply currant jam seems too boring for you. In this case, you can prepare a more complex version of the blanks for the winter, where currants will be the main, but not the only ingredient. This option will surely appeal to housewives who love culinary experiments and, perhaps, will prompt other, no less interesting ideas.

The first combination is with dried apricots. In this recipe, even overripe currant fruits can be used, this will not harm the result in any way.

For a kilogram of berries, you will need 1.2 kg of sugar and a small handful (up to 100 g) of dried apricots.

Pour boiling water over the dried apricots until they swell, then drain the water and squeeze

We pass the prepared fruits of both types through a meat grinder.

Pour fruit puree with sugar, mix and leave for several hours until completely dissolved. Stir the mixture if necessary.

Now there are two options. You can decompose the resulting mass into sterile jars without boiling, according to the technology for preparing “live jam” described above, but such a product will need to be stored in the refrigerator, or you can boil it for 15–20 minutes and roll it up. In the first case we preserve vitamins and aroma, but in the second we get a blank for more long-term storage.

with pumpkin

The recipe is good because it involves a minimum amount of sugar, since it is quite sweet on its own.

Did you know? Pumpkin in moderation is not only possible, but also necessary for people suffering from diabetes mellitus, both of the first and second types, since this one (which some mistakenly call for some reason helps the pancreas produce natural insulin.

For a kilogram of currant berries, we need only 300 g of sugar, 1.2 kg of peeled pumpkin and a small piece (about 30 g) of butter.

Melt the butter in a saucepan, then put the berries, finely chopped pumpkin and sugar, bring to a boil and cook over low heat for 20 minutes. Carefully remove the foam that forms on the surface.

We lay out the finished jam in pre-prepared jars. Roll up the lids.

In this recipe, ordinary currant jam begins to play with new notes thanks to a very small addition.

For every kilogram of fruit, we need one medium size. Sugar - 1 kg 200 g.
We pass the berries through a meat grinder, add sugar, beat (in the presence of a stationary blender, both operations are combined into one). The resulting mixture is carefully brought to a boil, stirring with a wooden spoon, reduce the heat and cook for a quarter of an hour. Cut the lemon together with the skin into small slices or a cube - as you like - and add to the jam. We continue to simmer on low heat for another quarter of an hour, then put it in clean jars and leave to cool (it is not necessary to cover with lids at this stage so that the resulting condensate does not drip into the jam).

While the delicacy is cooling, we cut paper circles with a diameter of about 5 cm more than the diameter of the neck of the cans. We cut the same circles from food film. When the jam has cooled to room temperature, we cork the jars as follows: first we put a paper circle soaked in vodka on top, cover it with a film on top and pull it tightly with twine.

Another version of currant-citrus jam can be cooked without cooking. It remains only to imagine what a lethal dose of vitamin C will result, given that, like currants, they are exceptionally rich in ascorbic acid, and all of it will be completely preserved in the finished product!

For a change, instead of a lemon, take an orange, also with a peel. The proportions of orange and currant can be varied, but the berry should still remain the main component, citrus should only set off the main taste.

Pass through the meat grinder berries and sliced ​​​​orange. Add sugar - two parts per part of fruit puree (if using lemon, you can add a little more sugar). Mix well and keep in the refrigerator for 48 hours. We lay it out in jars using the “live jam” technology (do not forget to add sugar on top of the mixture, it will additionally preserve the product).

Raspberry

And blackcurrants usually ripen on ours at the same time, so their combination looks quite natural. We take currants and raspberries in a ratio of 2: 1 (you can adjust the proportion to taste). Sugar will need 1.2–1.5 kg for each kilogram of fruit mixture. Water - about half a glass.

We mix prepared berries, water and half of the specified volume of sugar in a container for cooking. Bring gently to a boil and cook for five minutes. After that, add the remaining sugar, stir constantly so that it dissolves faster and the jam does not burn, and after another five minutes we lay out the finished product in jars, roll it up and let it cool upside down.

If you are puzzled over what to cook from blackcurrant for the winter, use our ideas. Do not limit yourself to strict adherence to the recipe, improvise, because a good housewife is not the one who knows a lot of recipes, but the one who can create a masterpiece from everything that was in her refrigerator or grew in the garden. Black currant - very grateful raw material for any experiments. It's almost impossible to mess up this product!

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general information

Cover the pot with jam and wrap it in something warm for 6-8 hours.

​ Unusual jam with a new and unusual taste can be obtained by adding an orange to the currant berries.

How long to cook raspberry jam?

Pour water over berries

Cut the oranges together with the peel into pieces and place in a blender, add blackcurrant and chop.

If you plan to store currant jam in the refrigerator, then you can simply close it with plastic lids.

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red, but much healthier.

How long to cook cherry jam?

This currant jam is not boiled, but closed in jars under a nylon lid and stored in the refrigerator.

My mother makes jam from 3-5 kg ​​of berries, the ratio of sugar and currants is the same, so the volume of dishes for cooking must be chosen based on the yield of jam.

With proper heat treatment, the berry dessert has a thick texture and dark red color.

Few housewives know how much to cook jam. Indeed, today such a dessert is prepared very rarely. This is primarily due to the fact that it can be purchased in almost any store.​

Making a currant treat

Arrange in sterile jars. Close with cold lids, you can use polyethylene.

​Ingredients:​

The process of making jam from frozen black currant:​

Jars of blackcurrant jelly!

Pour the resulting mass with sugar and put on a small fire, while it is necessary to stir the jam. This is done so that the sugar dissolves and the mass boils evenly. Bring currant jam to a boil.

Cooking gooseberry jam

After "Vitamin" or raw jam, according to the composition of vitamins, jam costs 5 minutes. We remind you that the recipe for blackcurrant jam does not differ from red berry jam. Ingredients for 5 minutes:​

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotica, Dubrovskaya, Dobrynya, Izyumnaya and others. It is faster to process a large berry (sort, wash), so the preparatory process will take much less time.​

​Ingredients:​

Pour currants into boiling syrup. Cook after boiling for 5 minutes, removing the foam.

Cooking apple dessert

Many housewives know how much to cook apple jam. After all, such a dessert is very popular in our country. You can buy apples for him different varieties. The main thing is to choose ripe, sweet and hard fruits. Only in this case you will get the most delicious and tender dessert.​

How long does it take to cook jam at home? It is rather difficult to answer this question unambiguously. After all, jam can be prepared using different berries and fruits. In this regard, the time of their heat treatment often varies from several minutes to several hours.​

Check if you forgot to put currants in jam

Red currant berries - 1 kilogram;

Carefully sort out the frozen currants and put them in a capacious dish and leave for 30 minutes until the berries thaw. After that, pour the berries with sugar, and wait another 2 hours, during which time the currant will release the juice. Then you need to mix everything and add 100 ml of water, and currant berries must be mashed with a spoon. Put the dishes with the resulting mass on fire until it boils, then reduce the heat and cook the jam for about 30 minutes, while stirring the jam. For those who like thick and very sweet jam, it is necessary to cook the jam for a longer time and add more sugar. The cooked jam must be cooled, poured into jars, which must be tightly closed with lids.

It is advisable to cook jelly in a basin or a very wide pan with a thick bottom. The height of the jam should not be large. If you have a lot of currants and don't have a very wide pan like a basin, it's best to boil the jelly in batches, one at a time, because if you fill with berries tall saucepan, jelly will not be able to thicken for a long time.

Making strawberry treats at home

Pour into pre-sterilized jars and close.

pear dessert

1 kilogram of currants (black or red);

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Currant jam

You should also take into account the thickness of the skin of the berry. For jam and compotes, varieties with a thin skin are more suitable, but for freezing, on the contrary, with a thick one.

berries,

Currant jam

Five-minute currant jam must be completely cooled. It is advisable to leave it overnight so that the berries are properly fed with syrup.

So how much to cook jam from fresh apples? It is rather difficult to answer this question unambiguously. This is due to the fact that desserts using such fruits can be made in different ways.​

Ingredients:

• It should also be noted that the duration of cooking homemade jam depends on what kind of dessert you want to end up with. If you are looking for a thick, jam-like treat, then the heat treatment time is greatly increased. If you need to make a more liquid dessert, then it should not be cooked for very long.​
• 1kg. berries
• Oranges - 1 kilogram;

Cooking process:

Currant contains a lot of pectin, which is why it makes delicious and very healthy jelly.

A wide bowl for cooking jam or jelly makes it possible to evaporate excess liquid and the berry mass thickens. Therefore, you must give the jam you want to make as jelly the largest surface for evaporation.​

By the way, according to this recipe, you can also make redcurrant jam. The combination of a red berry and an orange is just as good as with a dark berry.​

1.5 kilograms of sugar;

For jam, a well-ripened currant is taken, it must be carefully cut off from the brushes, removing spoiled and rumpled berries, and put in a colander. Rinse well under cold water and squeeze out excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

In the morning, boil the berries again, also for 5 minutes. Cool the jam again.

After the apples have been processed and crushed properly, they are combined with granulated sugar, and then mixed well. Having added a little water to the dishes with fruit, they put it on fire and bring the contents to a boil.

Very often, such a dessert is not subjected to heat treatment. This is due to the fact that after cooking, the berries lose almost all of their useful properties. Therefore, most cooks add a lot of sugar to them, mash them well with a crush, close with a plastic lid and store in a refrigerator.

2kg. sugar

Sugar - 1.5 kilograms.

​Ingredients:​

As a result of the merger of such seemingly unusual products, it will turn out to be very tasty dish, which will appeal to more than one sweet tooth. Required products:​

1.5 cups of water (water is needed if you want to keep the berry whole).

I deliberately did not write in the ingredients that you need to take only black currants, since a mix of berries would be very appropriate here.

While the jam is cooling, prepare jars and lids.

Blackcurrant jam with nuts

• ​Cook apple dessert follows until the main product becomes as soft as possible. This may take you about 25-35 minutes. As soon as the apples begin to boil, they are laid out in jars and covered with lids.
• But what if your fridge doesn't have enough room for dessert jars? In this case, they will have to be subjected to heat treatment. Because that's the only way you can save homemade treat throughout the long winter.​

boil 5 minutes

How to cook redcurrant jam with orange:

We offer you simple, affordable, proven recipes for making redcurrant jam for the winter. By preparing such a jam, you will provide yourself with a supply of vitamins for the cold season, when cases of diseases become more frequent.

Currant jam with honey "Apiary"

Or prepare blackcurrants with sugar (mashed, without heat treatment).

Red and black fruits - each 500 grams (if there is one kind of berry, then, accordingly, we take 1 kilogram).

Now next in line is our step-by-step scheme for making jam at home with whole berries.

• Jam is a delicacy that takes us back to childhood, in its taste you can always feel the care of loved ones and their love. Do you want to plunge into a sweet childhood by tasting your favorite berry delicacy from a dusty jar that was stored in the cellar?! We offer you such a variant of a canned treat as currant jam, which is rich in vitamins.​
• ​My favorite ratio is half raspberry to half blackcurrant.​

All containers for currant jam must be sterile. You can sterilize jars for currant preparations for the winter in any way convenient for you: over a kettle, in a double boiler, in a slow cooker, oven or microwave.

There is another way to make such a fruity dessert. His recipe is called "Five Minute". The principle of the method is that the jam is boiled for exactly five minutes (without adding water), and then removed to the side and completely cooled.

So how much to cook raspberry jam? It is no secret to anyone that such a berry is very tender and soft. Therefore, it should not be subjected to heat treatment for a long time.

It remains so, for thickening my mother adds gelatin

The berries are sorted, washed and left in a colander to drain the water. Oranges are washed, cut into small pieces and twisted through a meat grinder. Currant berries are twisted in a meat grinder or crushed to a puree state in a blender. Oranges and berry puree are put in one container, sugar is added and left for 30 minutes. After half an hour, the whole mass is passed through a blender again until it becomes completely homogeneous. After that, the finished mixture of berries, oranges and sugar is put on fire, kept on it until it boils and boiled, not exceeding five minutes. The finished jam is laid out in sterilized jars while it is hot, rolled up and stored in a dark, cool place.

Red currant bushes grow in almost any region in our country. A wide variety of desserts are prepared from red currant berries: various jams, jam-jelly, jam, jam and many other delicious things. One of distinctive features making jam from these berries lies in the fact that, in most cases, the berries must be passed through a fine sieve. This must be done in order to get rid of the peel and seeds. Otherwise, the preparation of red currant desserts is no different in complexity from the preparation of delicacies from other berries. Below are a few recipes for making delicious and healthy desserts.​

And if you were looking for how to cook redcurrant jelly or jelly from three types of currants (red, white and black) - redcurrant jelly recipe.

Apples - 500 grams;

As in the previous recipe, the berries must be washed and cleaned of the remaining branches.

Let's start with you the "story" about how to cook currant jam with your own hands.

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Blackcurrant jam - 5 best recipes. How to cook, cook blackcurrant jam - step by step instructions.

Grind the berry with a blender, pass through a meat grinder or crush with a wooden mortar.

For the last time, let the jam boil and boil for 5 minutes.

Such procedures are carried out 3 or 4 times. The result is a very thick and caramelized jam that will serve as an excellent dessert for a family tea party.

Blackcurrant jam - benefits

Having thoroughly mixed the berry with granulated sugar, it is left in this form for 1-2 hours. As soon as the raspberries give their juice and form a large amount of syrup, they are subjected to heat treatment. Boil such jam after boiling should be 7-10 minutes. This is quite enough for the berries to completely fall apart and thicken along with sugar syrup.

When cold, drip syrup on the nail - if it does not spread, then it's ready

There is a way to cook red currant jam for people with diabetes. Also, this recipe is suitable for those who carefully follow the figure and do not eat sugar.

What berries are needed for blackcurrant jam. We prepare currants

This redcurrant jam does not need to be boiled. Stored up to six months in the refrigerator.

Sugar - 3 kg;

jars of jelly

After that, sterilize the jars. We wash them with soda, and then put each one over the steam or send it to dry in the oven.

Blackcurrant jam recipe No. 1 - grind currants with sugar

We are all so accustomed to this dish, it goes with us through life almost from the pot. But what is this dessert? It turns out that jam is a primordially Slavic sweetness, inherent in the Eastern Slavs and even the Caucasian peoples. It is mainly boiled from fruits and berries, but sometimes there is jam from vegetables, nuts, cones and even flowers, take at least jam from dandelions. There are several main types of jam:

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Currant jam, smoked delicious recipes

The volume of berries should be equal to the volume of honey. Pour hot blackcurrant jam into jars and close with screw caps or turnkey.

Currant jam - what is it like?

Now you know how much to cook jam after boiling. This time depends on which berry or fruit you are using. If you decide to do Strawberry jam, it won't take long. This is due to the fact that such a product is very soft and boils quickly. Cooking it after boiling should be no more than 5-8 minutes. During this time, the strawberries will change in color and size, and also form a thick and fragrant syrup with sugar.

• A clear sign that raspberry jam is ready is its noticeably darkened appearance.
• Depending on what ratio of sugar and berries, if 1: 1, then after it boils for one hour on low heat after it boils. check the readiness, put a drop of jam on the nail; if the drop does not spread, then the jam is cooked. pour hot and roll up, turn the jars over after you roll upside down and let them stand until they cool down, then take them out to cold good luck.
• ​Ingredients:​

Useful properties of currant

​Ingredients:​

Raw currant jam or "Vitamin"

How to make blackcurrant jam with oranges:

• This version of blackcurrant jelly can be stored at room temperature, this is very convenient if you do not have a basement and the entire refrigerator is filled. This currant jam is very popular in our house and we have been cooking it for several decades.​
• Simultaneously with point two, you can make syrup. To do this, pour sugar with water and put on a small fire. As soon as the water heats up, it must be stirred until the sugar is completely dissolved.

Cooking instructions

1. Five minutes - this jam is cooked for 5 minutes.
2. Mix berry puree and honey. You need to interfere for a long time, and it is better to choose honey that is liquid, not candied, preferably without a strong taste - acacia or linden. You can then add whole raspberries or currants to the pureed "jam".
3. Leave to cool upside down, wrapped in a blanket.
4. Pear jam should be made in exactly the same way as cherry jam, that is, in two stages. After mixing the fruit with sugar, they are put on the stove and boiled for about half an hour. Next, the dishes with jam are removed from the heat and kept at room temperature overnight. In the morning, the dessert is again subjected to heat treatment, but already for 10 minutes. Then it is poured into jars and rolled up.
5. Cherry is a fairly popular berry that is used to make jam. Such a product must be subjected to heat treatment. Otherwise, the dessert will ferment and spoil very quickly.

Another 10 minutes and perhaps enough, when cooled it will thicken a little, but it will remain liquid, this is how it should be, the berries should float in syrup.

Pyatiminutka jam from currant berries

Berries of red currant - 1 Kilogram;

• 2 kg. sugar per 1 kg. berries.​
• Wash and sort the currants well, put in a large cup and cover with sugar. Rinse the oranges thoroughly, peel the peel and white film. Put oranges, berries and sugar in a bowl and grind with a blender until a homogeneous mass is obtained. Pour the resulting jam into pre-prepared jars and close tightly.
• Preparing blackcurrant jelly is quite simple, you can close it with ordinary iron lids or twist-off screw caps. If you only have plastic lids, you can put a circle of white paper soaked in vodka on top of the jam, this will keep the jam from mold.​

Sweet spin cooking session

Dip the berries into the resulting syrup and cook for 5 minutes. Now it remains to pour the resulting jam into jars and roll it up.

1. Raw jam, or as we call it "Vitamin", which is not subjected to heat treatment during cooking and retains most of the useful substances;​
2. Jars for mashed berries need to be sterilized in a way convenient for you.
3. Of course it was traditional recipe jam cooking.
4. Blackcurrant is very useful. It is just a storehouse of vitamins, and the most delicious jam is made from currants. And, of course, since my mother cooks jam, no one cooks it. Almost all the berries remain intact, the syrup comes out a rich burgundy color.

So how much to cook cherry jam? As a rule, such a delicacy is prepared in two stages. First, the berries are washed, the bones are removed from them, and then mixed with granulated sugar. As soon as the cherry gives its juice, it is put on a very low fire and brought to a boil. In this case, the jam should be constantly stirred with a large spoon. This is necessary so that it does not burn to the bottom of the dish.

1. For red, you need to squeeze the juice and add 700 grams of sugar per liter of juice, bring to a boil, cook for up to 5 minutes and pour hot. immediately roll up, cool down and be jelly.
2. Fructose - 650 Grams;
3. Method for making currant jam without boiling:

Other currant jam recipes

It is in winter, when the body requires vitamins, and with colds, doctors recommend eating this particular jam.

Blackcurrant + orange

The ratio of currants and sugar: 1: 1.5.

• To keep the jam longer, after rolling it is wrapped in polyethylene and a blanket, turning the lids down. This "old-fashioned" method additionally sterilizes our containers and lids, and, of course, checks whether you closed the winter dessert tightly. If it’s not important for you to keep the berry whole, you can do without water.
• ​Regular jam - preparation such a twist usually takes no more than an hour.

After the mass has become homogeneous, we lay out the honey with currants in small jars. On top of each jar, pour a little honey or pour 1-2 tablespoons of sugar. So the jam will last longer.

1. Currant jam can be added to grated pies - they come out, I dare to assure you, very tasty.
2. I expected that everyone cooks blackcurrant jam in this way, and was very surprised when they poured currant jam on ice cream in a cafe. ... It was a boiled mass, very sweet and incomprehensible. I suggest you cook blackcurrant jam according to my mother's recipe - moderately sweet, very beautiful and fragrant.
3. At the first stage, the cherry dessert is boiled for about half an hour. After that, it is removed from the stove, covered with a newspaper and left in this form for 12 hours (that is, all night). The next morning, the berry delicacy is brought to a boil again, but it has been boiled for about 10 minutes.
4. For black currants, steam the berries with water under the lid, (1.5 cups per kg), then add sugar 1.2-1.5 per kg of berries and cook as usual, when cooled, it will solidify in jelly with berries.

Water - 2 glasses.

Red currant + walnut + honey + apples

Before making jam, the berries are sorted, washed, and allowed to dry. After that, either twisted in a meat grinder, or crushed with a blender and then passed through a fine sieve. Sugar is poured into the resulting puree and mixed until completely dissolved. Then the whole mass is transferred to a sterile container and also closed with sterilized polyethylene lids. Store "cold" jam in a cold place.

• ​Ingredients:​
• Blackcurrant

gotovite.ru

As in raw jam, pour the berries with sugar and grind with a blender, not necessarily until smooth.

There are two types of currant berries: black and red. Both berries are very useful, but they differ slightly in chemical composition. Black currants contain more vitamins than red currants, especially vitamin C and Iron. Therefore, blackcurrant is used in the treatment of colds, in the prevention of scurvy and vascular diseases, the heart. But red berries in some positions are superior to black ones, for example, in the content of vitamin A.

Give this healthy jam to children in the autumn winter period, and the vitamin supply of fragile organisms will be replenished.​

Proportions for blackcurrant jelly

Can be added to compotes from dried apples in winter - they enhance the taste of compote, and make its taste more interesting.​

The recipe for the preparation is very simple, in addition, you can use it to make jam from red or white currant berries.

How to make blackcurrant jelly

Prepare berries

• The readiness of such jam can be determined as follows: it is dripped onto a clean and dry plate. If the drop does not blur, but keeps its shape, then the dessert is considered completely ready. Enough to cook already, It will cool down, thicken.

Make blackcurrant jelly

• How to cook redcurrant jam on fructose:
• ​Ingredients:​ sugar;
• Rinse the berries, sort, dry. Weigh to know how much sugar to put.​

Making currant jelly in pictures

We leave the resulting product for a while so that the sugar dissolves, and then put on a slow fire and stir until boiling.

The process of making blackcurrant and redcurrant jam is the same, so for this recipe you can choose berries of any color. Most of the vitamins remain in the jam "Vitamin". It is not subjected to heat treatment, but stands for a long time in the bank due to a large number sugar (sugar as a preservative). Let's look at the step-by-step cooking scheme this dish. Ingredients:​

Ekaterina Apatonova added her photo to the recipe for fresh pureed currant jam without sugar.

I also pour pancakes and just ice cream with this jam, you are guaranteed a beautiful serving and an incredible aroma of the dish.

Features of cooking jelly from berries

Requirements for jelly cooking utensils

In addition, all the vitamins of this wonderful berry can be preserved by preparing a fresh blank without cooking from pureed currants with honey. First things first...​

How many minutes to cook currant jam? As in the case of raspberries, this dessert is often used fresh. In other words, currants are twisted through a meat grinder, mixed with sugar and put into glass jars.

What to do if the jelly does not thicken (for the time indicated in the recipe)

More sugar. But it will be very sweet. I love blackcurrant jam, but sour and thick. A thick one is achieved by adding apples, finely chopped or rubbed on a grater, so that they would not be noticeable at all. But there will be density. It's all about pectin - a gelling agent, which is abundant in apples, and twice less in currants.

Other currant recipes

Berries are sorted, washed and dried. Water and fructose are mixed. Next, the mixture is put on a low fire and heated until the fructose granules are completely dissolved in it. Then the berries are poured into the syrup, and the whole mass is boiled over low heat for no more than seven minutes. The finished jam is transferred hot into sterilized dishes, rolled up and stored in a dark, cool place.

Water - 300 ml.

amamam.ru

Blackcurrant jam - the best recipes

How to cook blackcurrant jam in a slow cooker:

If there are no scales, measure the currants with a jar: 1 liter of currants is approximately 700 g.

As soon as the jam boils, wait 5 minutes and pour into jars to roll up.

Blackcurrant jam in a slow cooker

1 kg of black or red berries;

Good luck with currant preparations this season!

There are several more options for currant jam, for example, the jam according to the above recipe is very tasty, only with nuts.

For 1 kg of currant berries is taken

Such preparation contributes to the preservation of all the useful properties of the berry. However, this jam should be stored only in the refrigerator. Otherwise, it must be subjected to heat treatment. To do this, whole currants are mixed with sugar and left aside. After a while, the sweet spice should melt a little, forming a small amount of syrup.

If the currant is very ripe, it will cool down, it will be like jelly (and without gelatin). I cook every summer. And today I cooked.

Frozen blackcurrant jam

Currant jam is delicious, and jelly is even tastier! Be sure to cook it.​

How to make simple currant jam:

Sort the blackcurrant berries, removing leaves and twigs from it, then rinse it well in running water. Pour the sorted currants and sugar into a slow cooker. Then you need to tightly close the lid on it and turn on the “extinguishing” mode. In this mode, jam is cooked in a slow cooker for an hour.

Put the currants in a basin, pour water (so that it barely covers the berries, you don’t need a lot of water, 2 cups per 1 kg is enough) and cook for 15 minutes, after boiling. Remove foam.

Currant jam recipes delight cooks with their abundance, no matter what additives you add to the sweet berry mass, your “brew” for the winter will be fragrant and very tasty. We will give you three options for combining black and red berries with other ingredients, and we will talk about each combination in detail, describing in detail how to reproduce the recipe yourself at home.​

1 kg of sugar (some recipes contain 2 kg of sugar, it depends on how much you like sweet).

Blackcurrant is a berry, the benefits of which have been known since ancient times. These berries are just a "vitamin bomb" for the body, because. black currant contains a huge amount of vitamin C, B1, PP, as well as a large number of useful trace elements and minerals.

Blackcurrant Jelly Jam

We take the same amount of berries, water for syrup and sugar as in the recipe above.

​1 kg granulated sugar,​

what-polezno.ru

Redcurrant jam for the winter - the best recipes

If you are in a hurry, after mixing the ingredients, you can add a little water to them, and then immediately put on fire.

We cook for about 1.5 hours on a very low heat.

"Cold" redcurrant jam

​Ingredients:​

The berries are sorted, washed and laid out on paper to dry. Made from a mixture of sugar and water sugar syrup. Then the syrup is brought to a boil and the berries are gradually poured into it and boiled until ready. The cooled jam is transferred to sterilized dishes, covered with lids and stored in the dark and cold.

At this time, you can prepare dishes for storing jam. Jars and lids need to be washed and sterilized separately.​

Add sugar, bring to a boil again. Boil for 15 minutes after boiling, stirring regularly and skimming. edit

We will not beat around the bush for a long time, but immediately list necessary ingredients to help cook delicious blackcurrant jam:

Red currant jam

Before preparing the “swirled dessert”, the berries must be washed and cleaned of twigs.

Surprisingly, by eating 2 tablespoons of blackcurrant in any form, a person will provide himself with a daily norm of useful substances of the main series. Due to the fact that there are no enzymes in the composition of the berry that contribute to the destruction of ascorbic acid during long-term storage, blackcurrant can be safely harvested for the winter. It will be as useful as fresh.

Nuts need ½ cup per 1 kg of currants.

1 glass of water.

Redcurrant jam with vanilla

How long does it take to cook whole currant jam? After boiling the syrup, the berries are cooked for 15 minutes. At the same time, they are regularly stirred with a large spoon. As soon as the dessert changes in color (becomes darker) and thickens, it is removed from the stove and distributed among the jars.

If from blackcurrant, then it does not need to be cooked at all. Grind currants with sugar and jars, that's all. Very tasty, very easy fresh berries with sugar.

Currant under the "fur coat". Verified. The jam comes out gelled.

To make jam, the ingredients are needed in the following proportions:

This jam is very tender and fragrant, it contains a wide range of vitamins that our body needs in winter.

Jam with oranges

Flax-cooked jelly begins to cling to the walls of the pelvis at the end of cooking, because it thickens.

Blackcurrant (where without it) - 1 kilogram;

Then we fill the berry with sugar and grind it with a blender;

All kinds of compotes, jellies, jams are cooked from blackcurrant, it is frozen, but the most common way of harvesting is jam.

Nuts Ideally, you need to take almonds, fry it in a pan. Cut the nut with a knife and add to the last stage of cooking.​

Making jam from currants, like from any berry, begins with sorting it out. Carefully inspect all currants so that the berries are fresh and not rotten (if you didn’t pick them yourself, but bought them on the market).

By the way, if you decide to cook currant jam using twisted berries, then it should be cooked for about 5-7 minutes.

Redcurrant jam for diabetics

But the red currants must first be covered with sugar, and the next day, drain the syrup and boil, that is, bring to a boil and boil for literally 3-5 minutes. Yes, there are probably a lot of recipes on the net.

Mix 8 cups of sugar with 2 cups of water and boil.

​Ingredients:​

​Ingredients:​

Close banks. You can store at home at room temperature.

Sugar - 2 kilograms;

Leave the resulting mass for a while so that the sugar dissolves.

Red currant jelly

Black currant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure a cold in a natural way, and not to buy expensive and not always useful drugs. This jam is not only healthy, but also very tasty, so the kids are unlikely to refuse such a delicious medicine.

Expensive almonds can be replaced with roasted walnut. I tried this jam with pine nuts - just manna from heaven, but the price of this nut is simply cosmic.

what-polezno.ru

How long does it take to cook currant jam? I have been cooking for 30 minutes, and it is liquid, like water ...

Natalya Varuntsyan

Wash currants 2-3 times. Usually all leaves and sticks float on top. Put the berry on a sieve so that the water is glass.
Gooseberries - very tasty and useful berry. Quite often, homemade compotes are made from it. However, some cooks use such a product to make jam.
But there are so many of these tiny bones in the red currant that it is better to cook it, let's say, with strawberries. It turns out such a sweet and sour Varenko. Om-Nom-nom! :)​
Add 12 cups of currants (washed and dried).
Vanillin - 8 grams.
2 three hundred gram bags of frozen blackcurrant;
According to Shurinka's recipe, jelly was cooked and photographed by Natalia Grekova

Alexander Zakharov

That's it, now we go step by step through the nuances of cooking according to this recipe:

Alexander Timoshchenko

At this time, sterilize jars and lids. Some do it over steam or in the oven, but if it's a hot summer, it's enough to wash the jars and lids with soda and put them in the sun.
Currant not only treats colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid. It is recommended for seasonal vitamin deficiencies and general depletion of the body, as a tonic and tonic.
This cooking option is suitable for dessert, it is convenient for them to water strudel and ice cream when serving.

sergey tarazanov

The essence of the recipe is that the berries need to be loaded into the syrup, and not the currants should be covered with sugar. Water is needed precisely so that the sugar melts, does not turn into caramel. Almost all water evaporates during the preparation of syrup. You need to cook jam in an aluminum basin or stainless utensils. In an enameled container, it will simply burn.

Monica Bellucci

It is no secret to anyone that the gooseberry peel is very dense and tough. Therefore, to soften it, you will need a long heat treatment. Peeled and washed berries are mixed with granulated sugar and a little water is added. After that, the resulting mixture is put on the stove and very slowly brought to a boil. As soon as the syrup begins to boil, they note the time.

Alexander Pylypyuk

Did you add water to it? If you didn’t add it, then put a drop of jam on the edge of the plate - if it doesn’t flow and doesn’t blur, it’s enough to torment him already. If it floats, it means that on a small fire, boil for another 20-30 minutes.

She-wolf 1

Bring everything to a boil and continue to cook for 15 minutes over low heat.
How to cook currant jam with vanilla:
kilogram of sugar;

Aruna

Fill the berries with water and put on fire. They are first boiled without sugar

Lena Novoselova

Wash black berries and oranges. Peel blackcurrants from twigs and leaves.

Agnieszka

The sugar has dissolved, we can close it. Such jam is stored in the cellar, where a constant low temperature is kept.
Surprisingly, blackcurrant is able to increase the effectiveness of antiviral drugs and antibiotics tenfold. Therefore, doctors recommend that these berries be included in the diet in parallel with the intake of penicillin, tetracycline, biomycin or any other antibacterial drugs. This will help you heal much faster.

Viktoria

healthy recipe without cooking

Put water with sugar on a slow fire. Bring it to a boil and simmer for a few minutes. Be sure to stir so that the sugar does not burn. A thick syrup comes out.

To get a tender and tasty berry delicacy, gooseberry jam is cooked for at least 40 minutes. At the same time, it is regularly stirred with a large spoon.

Maina

And I cook "five minutes". At the bottom of the dish, pour a little water (for 2 liters of berries) about a third of a glass. Pour out half the norm of sugar (I cook 1: 1), all the berries, boil for five minutes, stirring constantly and removing the foam. Turn off the heat, add the rest of the sugar, stir until completely dissolved.

Oksana Korolkova

Add 8 more cups of sugar. Dissolve it by stirring.

The berries are sorted, washed, dried. Syrup is prepared from sugar and water and brought to a boil. Berries are poured into it and boiled for about 20 minutes. The mass must be stirred periodically. After 20 minutes, the jam is removed from the fire and a test is carried out - the jam is considered ready if the syrup does not pour out of the spoon. Vanillin is the last of all the ingredients in the jam. After that, the jam is cooled and cold laid out in sterilized jars, closed with lids and stored in cold and dark.

Blackcurrant jam without cooking Blackcurrant jam how to cook How to cook blackcurrant

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 in water, add sugar and mix 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 ...

Jam- this is a universal delicacy that can be put in a pie, skewer, gingerbread, or even just eat as you like. There are many options for making jam, it all depends on the imagination of the hostess.

But what if your family loves blackcurrant jam? Of course, cook it for the joy of all the family. Black currant- the berry is not whimsical, and cook from it delicious treat under the power of everyone.

Useful properties of blackcurrant

Black currant is the most common berry. It is rich in vitamins C, E, as well as B, P, K vitamins, which contribute to the production of digestive enzymes in the body, which are so necessary to increase immunity and improve cellular metabolism, and calories product is 284 kcal per 100 gr. The benefit of blackcurrant also lies in the fact that vitamin P present in it is able to remove traces of radiation.

For those who suffer from kidney problems, blackcurrant will help stop anti-inflammatory processes. It is also a very good diuretic.

Back in Ancient Russia, currants were cultivated as a cultivated plant, considering this black berry to be a health resort for humans. And not for nothing, because not only the fruits / berries are useful, but also the leaves of the plant, which are used in cooking and medicine, because. they contain sulfur, manganese, magnesium, copper, phytoncides and tannins. Also, blackcurrant leaves are used for decoctions and tinctures in the presence of skin diseases, rashes, and they are also used in the complex treatment of the kidneys, liver and respiratory organs.

Currant berries are very useful for the elderly, as they increase blood circulation, prevent diseases of the cardiovascular system and support mental abilities.

Blackcurrant jam: simple recipes for the winter

There are many delicious recipes healthy jam from blackcurrant, you need to stock up on sugar, an enameled bowl or stainless steel pan and a wooden spoon.

Jam - 5-minute (five-minute)

Ingredients:

1.5 kg of sugar;

1 kg of blackcurrant;

1 \ 2-1 tbsp. water.

Cooking method:

The first thing to do is sort out the berries, rinse them and dry them.

While the berries are drying, pour water into a container of sufficient capacity, add sugar according to the recipe, mix the contents and bring to a boil.

Pour the berries into the boiling liquid and, bringing to a boil, simmer for 5 minutes over low heat. Pour the finished jam into sterilized jars, close the lid and place in heat.

Thick blackcurrant jam with whole berries for the winter

Ingredients:

1 kg currant;

1.4 kg of sugar;

1 st. water.

Cooking method:

We sort out the berries from the leaves and twigs, then wash them. The remaining debris and dry berries will float. We wash the berries 2-3 times. Leave the water to glass.
While the water is dripping, prepare the syrup. To do this, pour sugar into an enameled bowl and add water. When the mixture is brought to a boil, pour the berries into it, bring to a boil again and turn off the heat. We insist the jam for two hours.

Now we put it on the fire, wait for it to boil, and insist again for 2 hours. After two hours, once again bring to a boil, pour the resulting jam into sterilized jars, cover with a lid, turn the lid down and put in a warm place until it cools completely.

Helpful Hints

When the jam boils, the foam should be removed only with a wooden spoon intended for boiling.

To keep the currants whole, the jam must not be disturbed. To do this, shake the bowl a couple of times and give it a rotational movement.

Jelly-like blackcurrant jam

Such a jelly-like jam does not require much time from you. To prepare it, you will need the following ingredients:

10 st. Sahara;

10 st. currants;

2.5 st. water.

Cooking method:

Sort, rinse thoroughly and dry the berries.

Pour clean berries into a bowl (enamelled if possible), pour spring water over it and bring the mixture to a boil. Boil for 2-3 minutes, then add sugar according to the recipe. Once again bring to a boil, only boil for 5-7 minutes.

Pour the jam that has not yet cooled down into jars, close tightly and wrap for a day in a warm place.

Blackcurrant, grated with sugar

Ingredients:

1.5 kg of granulated sugar;

1 kg of currant fruits.

Cooking method:

Clean the berries, sorting them out from leaves, twigs, debris and the like. We wash 2-3 times.

Then we mix the currant berries together with sugar in a blender.

Pour 2 tablespoons of sugar into the bottom of the jars, pour over the grated currants and pour 2 more tablespoons of sugar on top. Close with lids.

Currant with sugar is ready. Store this jam in a cool place or in the refrigerator. For those who like jam with hints of citrus, you can add 1 orange. It should be added when we grind currants with sugar in a blender.

Currant jam

Ingredients:

1.1 kg of sugar;

1 kg currant;

500 ml of water.

Cooking method:

First of all, we clean the berries, sort and wash them in water. Place in a colander to get rid of excess water.

After about 30 minutes, increase the heat and cook for ~10 minutes.

Pour the finished jam (like regular jam) into sterilized jars and roll up. We store such jam in a warm and cool place.

Contraindications

The only drawback is that blackcurrant jam is not suitable for people with diabetes, as the jam contains a lot of sugar, which contributes to obesity. Also, fresh blackcurrant juice is contraindicated in people who have had a heart attack and stroke, in the presence of ulcers and gastritis during exacerbations. Children and pregnant women should not abuse currant juice, otherwise it can lead to allergic reactions.
Jam from the Old Russian language means "boiled delicacy". In Russia, before the advent of sugar, jam was prepared using honey, molasses. And they made jam from nuts, flowers, vegetables, but most often from berries.

If you find an error, please highlight a piece of text and click Ctrl+Enter.

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 defense in the winter. 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.

Preparing glass jars for jam is easy. 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 is a 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.