Juice from berries for the winter. Making juice for the winter according to recipes at home

One of our favorite recipes is blackcurrant jam for 5 minutes, which we cook without water. Everything in it is extremely simple and concise: we collect (or buy) fragrant currants, sort through, wash, add sugar and immediately set to boil. From the name it is clear that cooking will last only five minutes. This is enough for the berries to soften, syrup to form from juice and sugar, and pectin, which in in large numbers contained in currants, thickened it. As it cools, the jam will become even thicker, jelly-like, fragrant to the point of dizziness and incredibly tasty.

Recipe for five-minute blackcurrant jam

Ingredients:

• Blackcurrant berries - 1 kg;
• sugar - 800 g.

How to cook a five-minute blackcurrant

Sorting and sorting small berries for jam is still that work! Painstaking, requiring accuracy and patience. We cut off the currants from the branches, separate the remains of the stalks, leave the dried spouts. Although there are recommendations to cut them too, but then the whole day will not be enough just to prepare the berries. Sorted currants are transferred to cold water, after two minutes we catch and place in a colander. We pour over with a weak stream of water, gently shaking the colander so that all the berries are clean.

We let the water drain, pour the currants into the pan. Based on the experience of previous preparations, I can say that even a small portion it is more convenient to cook five minutes of blackcurrant in a spacious bowl, when the berries are freely located and do not crush one another. In addition, it is also more convenient to control the cooking process, everything heats up evenly and is not digested.

Sprinkle currants with sugar. We do not use a spoon yet, the berries are tender and easily knead even with gentle stirring.

Shake the pan several times to mix the currants and granulated sugar.

Immediately put on a small fire. Why small - firstly, so that the sugar crystals do not burn, they will dissolve only after a while. Secondly, with strong heating, cold berries will burst, and the jam will turn out to be liquid. Pretty quickly, the sugar will melt and a lot of syrup will appear. And along with it, the foam, which will need to be collected with a spoon so that the berries do not get into it.

As soon as bubbles appeared along the edges of the dishes near the walls, we note the time and increase the heat to medium so that boiling is noticeable in the center. Cook for five minutes as expected - exactly five minutes. We remove the foam. With strong heating, the jam will bubble and rise strongly, so that nothing escapes and you need spacious dishes.

We will prepare the jars in advance: scald with boiling water and sterilize (we hold over the steam for several minutes). Boil the lids. During cooking, the currant will already begin to thicken, and it is more convenient not to pour it into jars, but to lay it out so that each contains both syrup and berries. We immediately tighten the screw caps or under the seaming machine. We tilt or turn over to check the tightness of the twist.

For additional heating (sterilization), we wrap the jars with something warm: an old coat, a jacket, a woolen blanket or hide them in pillows. The next day they cool down, transfer to storage.

Our delicious five-minute blackcurrant jam for the winter is ready! Under the influence of natural pectin, the syrup will thicken and after a while it will become thick, like jelly. Have a delicious winter and successful harvesting!

Blackcurrant five-minute jelly - delicious homemade treat, which flies out of the jars instantly. I have a very rich currant crop, and the most favorite jam in the form of jelly I cook every year. It turns out incredibly tasty and beautiful, thick, it can even be used as a layer between biscuits. And for morning toasts - this is something, and even with a cup fragrant coffee- pleasure!

To prepare jam-jelly five minutes from black currant for the winter, prepare products according to the list.

First of all, prepare the currants - sort and view, wash in cool water.

Transfer the currants to a saucepan or saucepan in which you cook jams and jams. Pour literally 50-70 ml of water into the bottom so that the currants steam out faster.

Put the saucepan on the stove, boil the currants under the lid for 2-3 minutes. During this time, the berries will release a lot of juice and completely steam out.

Now take a sieve and strain the juice and pulp of the currant. Cake can not be thrown away, you can make compote from it. Return the grated juice with pulp to the pan.

Add sugar and gelling mixture to the juice. Such mixtures are sold in the departments with spices, mine is called "Confiture". Mix and return to stove.

From the moment of boiling, cook currant jelly for five minutes over high heat, stirring constantly. Remove the foam that will form with a slotted spoon.

Arrange the jelly in sterile jars. Immediately it will not be very thick, but after cooling and insisting it will acquire the desired consistency. Of course, pre-wash the jars with soda, rinse and sterilize, do the same with the lids.

Roll up or screw the lids on the jars and put them upside down. Cover with a blanket and leave overnight. For the winter, transfer the five-minute blackcurrant jelly to a cool place and store without direct sunlight.

To preserve more in the jam useful substances, vitamins, and the fruits or berries are not very boiled, you can boil the berries in syrup for only about 5 minutes. This jam is called five minutes. It is prepared very quickly, does not require any special culinary skills, and the taste is not inferior to simple jam, which is boiled for a long time. Five-minute blackcurrant jam for the winter contains many vitamins. Best Recipes recommended by culinary specialists are presented in this article.

How to cook five-minute jam?

Photo jam five minutes

Unlike plain jam, five minutes is very easy to cook. The jam turns out to be more saturated, currant flavor, it may even have a natural sourness.

Ingredients:

• Currant 2 kg;
• Sugar - 1.6 kg.

Cooking

1. First you need to sort out the currants, remove the tails, leaves and wash it several times in clean water. Then the currant is laid out on a towel so that the water is glass.
2. The next step is to twist the currants in a meat grinder to make currant puree. You can also use a blender, a food processor, if any, for this procedure.

For cooking jam, it is better to use a wooden spoon while stirring.

1. Cooking jam is recommended in a bowl or similar container made of stainless steel or enameled, with a thick bottom, then it will not burn. Currants are poured into such a basin, put on moderate heat and covered with sugar on top.
2. When the mixture boils, it is boiled for 3-5 minutes so that all the sugar is dissolved and turned off. If you want to save more vitamin, you can only bring the jam to a boil and immediately turn it off. This will be enough!
3. Currant jam in just 5 minutes should cool slightly (10-15 minutes), then it is packed in washed and sterilized jars and hermetically sealed with lids.

A similar five-minute blackcurrant jam for the winter is obtained as thick jam. It has a rich aroma, taste, and due to the fact that the puree was not rubbed through a sieve, it also has a skin, which contains most of the vitamin C.

Recipe for five-minute blackcurrant jam for the winter

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Five-minute blackcurrant jam for the winter

Five-minute blackcurrant jam is cooked for about half an hour, so you need to have everything on hand necessary ingredients and canning equipment so that the process goes smoothly.

Ingredients:

• Black currant - 1.5 kg;
• Sugar - 1.5 kg;
• Water - 1.5 cups.

Cooking

1. Currants are washed, cleaned, moved, so that only berries remain, without tails. It is desirable that the berries are about the same size, then they will cook evenly.
2. Banks must be washed with baking soda, and then rinsed with boiling water. Lids are also washed and boiled for 5 minutes.
3. Pour water into a convenient container for cooking and add sugar. The syrup should boil for about 2-3 minutes.
4. When the sugar syrup has boiled, currants are immersed in it and brought to a boil.

Interesting!

For five-minute jam, they usually take a little less sugar than in the case of conventional recipes.

1. When the jam boils, it must be boiled for 5 minutes. The foam is necessarily removed when it appears, and the jam itself better time stir from time to time so that it does not stick to the bottom.
2. The finished jam (after it boils for 5 minutes) is turned off and packed in containers. Then they must be rolled up and covered with a warm towel for 24 hours.

Recipe for delicious blackcurrant jam

Cooking delicious jam from blackcurrant

Appetizing five-minute blackcurrant jam is obtained if it is cooked with ginger. Such a dish comes out fragrant and more useful.

Ingredients:

• Blackcurrant - 1 kg;
• Sugar - 1.5 kg;
• Water - 750 ml;
• Grated ginger - ½ tbsp. l.

Cooking

1. The berries are inspected, the tails are removed, washed. Then they must be put in a colander and scalded with boiling water.
2. In a separate bowl, water and sugar should boil.
3. While the syrup boils, rub the ginger on a fine grater (it is advisable to take it fresh, not dry).
4. When the syrup boils, ginger and berries are poured into it. They should boil and then they are boiled for only 5 minutes.
5. At the end of the time, the jam is scattered in containers (sterilized) and hermetically sealed.

Another very delicious option jam is prepared immediately from 3 types of currants. The recipe for five-minute blackcurrant jam with the addition of red and black turns out to be more fortified and the color of the finished dessert is not so dark.

Ingredients:

• Blackcurrant - 3 cups;
• Redcurrant - 3 cups;
• White currant - 3 cups;
• Sugar - 6 glasses;
• Water - 1 glass.

Cooking

1. Currants of all three types are moved. You can put only berries without tails and absolutely clean in the jam, so you need to rinse them well as well. Wash the berries in a basin, changing the water several times.
2. After the berries are washed, they are placed to dry on a towel, because excess liquid during cooking is useless.
3. Dry currants are placed in a container where they will make jam (basin, saucepan) with a thick bottom and 250 ml of water is poured. On a small fire, the mass should boil so that the berries release the juice. Then sugar is poured into the basin, stirred. The mass should boil slowly so that the sugar does not stick, but dissolves evenly.
4. When the jam boils, mark for 5 minutes and turn off the fire. As the jam cooks, it is necessary to remove the resulting foam.
5. Ready jam can be poured into sterilized containers and rolled up.

Jelly five-minute blackcurrant

• Black currant - 12 glasses;
• Sugar - 15 glasses;
• Water - 1 glass.

Cooking

1. In currant berries, the tails must be removed. They are thoroughly sorted out, washed and dried on a towel.

Jelly is easier to make from small berries. They give a lot of juice and at the same time look beautiful in jars after the mass begins to thicken.

1. Berries are poured into the cooking container and covered with 7.5 cups of sugar - half of the total amount, 1 cup of water is poured on top. The fire under the container must be large so that everything boils quickly. As soon as the mass boils (it needs to be stirred), exactly 5 minutes are detected.
2. After the time has elapsed, the fire is turned off, and another 7.5 cups of sugar are poured into the jelly. While the mass is hot, it will quickly dissolve if stirred.
3. The twist jars are sterilized, as are the lids, and then filled with jelly, rolled up.

Five-minute blackcurrant jelly solidifies quite quickly, so you do not need to turn the jars upside down after rolling. They are simply left on the table until they are cool and taken to the pantry. After 1-2 weeks, you can notice that the mass inside has become jelly-like.

- This is a simple and very convenient way to harvest currants for the winter, in which the berries remain soft and whole. At the same time, they do not wrinkle and do not have time to turn into a homogeneous puree. And all this because the jam is cooked quickly. Of course, the name "five-minute" is conditional, and in fact the jam is cooked for about 10-12 minutes after the moment of boiling. However, this recipe hastily more attractive for hostesses.

It turns out a little liquid, not as thick as we are used to seeing boiled currant delicacies, as it is boiled with the addition of water and in syrup. But the syrup after cooling still turns into jelly. If this does not happen, then the jam is undercooked, and it should be boiled for a couple more minutes to evaporate excess water. The main sign that the jam is ready and will harden into jelly is the appearance of plaque on the walls of the dishes in which it was cooked; that is, the jam will begin to stick to the walls without dripping.

The proportions for five-minute blackcurrant jam are as follows: in the recipe, the ratio of the volume of currant berries to granulated sugar and the volume of water should be = 4 cups of berries + 6 cups of sugar + 2 cups of water. In order not to be mistaken, it is better to measure the products with the same containers. In this case, it is definitely impossible to get confused. But if the ingredients are bought by weight, then 4 cups of currants = 1 liter jar (700-750 g), and 6 cups of water = 1.35-1.4 kg. In the same way, components are measured for other recipes; for example, on the workpiece "".

Recipe preparation method Blackcurrant jam - five minutes»:
? part of the granulated sugar is dissolved in water and brought to a boil. After that, currant berries (sorted, washed and dried) are poured into the resulting syrup and boiled for about 7 minutes, while gently stirring. Be sure to periodically remove the foam. Then the rest of the sugar is poured into the undercooked jam, and it boils for an additional 5 minutes.

While the jam is being cooked, the jars are being prepared. They must be washed and scalded with boiling water. Ready fast currant jam poured into jars and rolled up with boiled lids. After cooling, the jam is removed to a dark, cool place.

There is another way to cook blackcurrant jam - five minutes. Or rather, it will be jelly. It has more sugar, and it can be stored even at room temperature. Berries for jelly are washed, sorted and necessarily dried. After they need to be weighed to find out how much sugar is needed. Or measure currants with a jar: in 1 liter jar fits about 700 g.

Currants are laid out in a basin and filled with water so that the berries are barely covered; on average, 1 kg of berries will require 2 cups of water. And you can put currants to cook on moderate heat for 15 minutes from the moment of boiling, removing the foam.

Then granulated sugar is added, and the jam is again brought to a boil and boiled for another 15 minutes, stirring constantly. The jelly is ready when it begins to thicken and “cling” to the walls of the pelvis. So it can be packaged in a jar and closed. You can store jelly, as well as, at home.