Black currant jam. Blackcurrant jam recipes for the winter, currant jam

Jam from black currant always turns out sweet and healthy. Of course, because this amazing berry is full of vitamins. Therefore, it is absolutely necessary to cook and eat it for everyone who is worried about their immunity, wants to feel great and look just the same.

"How to cook blackcurrant jam"? many women are interested. Especially those who have a garden and who grow these berries themselves. There is really nothing difficult in making this delicacy. Even novice cooks can do this.

How to cook?

This delicacy is usually boiled in glass or enameled dishes. More often in the latter. It is customary to start the preparation of jam with the preparation of syrup. Berries must be boiled in it.

There is also a manufacturing method:

Currants are laid out in a special dish, and sprinkled with sugar. It will melt, and the berry will give juice, then the fire is made quieter and cooked without stirring. Only from time to time it is necessary to clean the foam.

What is most important. You need to thoroughly stock up on berries, sugar and all the necessary utensils.

Ideal for welding currant jam, you will need an enamel basin or large saucepan from stainless steel. Of course, we also need sterilized jars and lids.

It is best to stir and spread the jam with a wooden spoon. But if there is none, an ordinary metal one will do. And of course, we can not do without Have a good mood! After all, then our currant jam is guaranteed to turn out sweet and insanely tasty.

Any jam will help brighten up the frosty winter days, and causes Nice memories about summer days and the warm sun. A jar of the sweetest fruit or berry jam, opened just in time for a tea party in the company of family or friends, perfectly improves mood. Especially if a snowstorm is raging outside the window just at that moment.

Berries canned in the summer will help us not only cheer ourselves up, but also improve our health, which is so important in winter.

Well, let's now find out in more detail how to cook blackcurrant jam.

Classic recipe for blackcurrant jam for the winter

We will need:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 0.5 tbsp.

Currants must first be washed and dried.

Now let's move on to the main one. Pour water into a bowl, pour a glass of sugar into it and let it boil. Pour a glass of currants. Cook for five minutes, stirring frequently.

Pour a glass of both ingredients, continuing to cook and stir, and every five minutes add the components all in the same quantities.

Five minutes after adding the last glasses, close. Banks, as you probably know, must be turned over and wrapped in warmth.

This recipe for blackcurrant jam for the winter is especially useful for those who are trying to make jam for the first time. Plus, it has a special advantage - it keeps well at normal temperature.

Currant jam in syrup

This delicious liquid jam with whole berries is especially useful if you have a dish on your table where sweet sauce is indispensable. Basically, of course, these are desserts - cottage cheese or dough with filling. They are just the perfect accompaniment to these delicious treats.

And vanilla ice cream will give it a really special flavor. If we talk about the solemn decoration, it would be nice to drop a little, for example, cognac, into this dessert and sprinkle with dark chocolate shavings.

The components we need here are:

• Currant - 0.8 kg;
• Sugar - 0.7 kg;
• Water - 1 l;
• Citric acid - 1.5 tsp.

From this number of components, approximately one and a half liters of liquid jam will come out.

We sort out the berries, clean them from the stalks, wash and dry. Please note that in some varieties of currants, the stalks have to be cut off.

Pour all available currant berries into an enameled or stainless steel saucepan. Next, pour out citric acid. Thanks to her, our syrup will acquire a more refined taste and will not change its color to a darker one. Pour sugar and pour water. The entire prepared liter at once.

To begin with, our entire mixture should boil. At the same time, the gas level is set a little above average. After that, we must control the gas so that our berries do not fall apart. It is desirable that they remain intact. After boiling, currant jam should boil for about twenty minutes on a small gas.

Now we take jars and lids prepared in advance. After the stipulated twenty minutes, we pour our liquid jam into jars. Do not be alarmed if the currant has changed shape a little during cooking.

The main thing is that the berries are not boiled soft. Among other things, despite the fact that our jam turned out to be thin, there is no wateriness in it. The taste came out bright, and a pleasant density is felt.

After closing the jars, wrap and leave to cool. It is advisable to store this jam in the cellar or pantry for no longer than a year.

A little tip - if you decide to serve the jam as independent dish, and not as an additive, it is advisable to cool it for thirty minutes.

Blackcurrant "five-minute" jam for the winter

This jam fully justifies its name, because it really only takes five minutes to cook!

What ingredients to take:

• Sugar - 1.5 kilograms;
• Water - 1 glass.

Preparing jam "five minutes"

Traditionally, we sort, wash and dry the berries. After that, pour water into the dishes in which we will cook our jam. Pour sugar and wait until it boils. In this case, it is necessary to stir often so that the syrup does not burn, and unpleasant bitterness does not appear.

Our syrup finally boiled, and now we pour berries into it, wait again until it boils, and cook for about five minutes on a small gas.

"Five minutes" of blackcurrant

This is all. Blackcurrant jam "five minutes" can be eaten! We close in prepared jars. When the jam has completely cooled, leave it in the refrigerator.

Blackcurrant jam recipe for multicooker

Blackcurrant is highly valued for a large number of vitamins in this berry. You can make jam in different ways. Including the multicooker. Perhaps, only the “five-minute” is easier to prepare.

Components:

• Blackcurrant - 1 kilogram;
• Sugar - 1.5 kilograms.

We sort out the berries, clean and wash, everything, as usual. We leave in a colander for a few minutes so that the currants dry out and excess water is gone.

We put the finished berries in a multicooker cup and sprinkle with prepared sugar. We put in the "Extinguishing" mode for an hour and a half or two. This option was chosen precisely because the jam will not boil too actively.

You can close the slow cooker and not worry that our delicacy will “run away”. The slow cooker will do all the work for you.

We bring to your attention helpful advice. In some models of the multicooker there is a mode such as "Milk porridge". If you cook our currant jam using this mode, the process will take only half an hour.

When the slow cooker turns off, we habitually roll the resulting jam into jars. And do not forget to sterilize them so that the sweetness can delight you throughout the winter.

When the jam wrapped in heat cools down, be sure to rearrange them in the cellar or pantry. If you do not have one, any cool place where direct sunlight does not fall will do.

Blackcurrant jam jelly

The berries in such a jam remain intact, and in ready-made It has a jelly-like texture.

What do we need:

• Currant - 1 kilogram;
• Sugar - 1 kilogram.

You can take any number of ingredients, as long as their ratio is one to one. Remember that before starting cooking, currants need to be sorted out, washed and dried. Now we need to prepare the syrup. We mix sugar with water and, when it boils, we fall asleep berries there.

Before boiling again, try not to mix with a spoon. Instead, shake the pan gently.

This recipe uses a triple cooking cycle - let it boil, cook for two minutes, wait until it cools down, and so on a couple more times.

Jelly-like blackcurrant jam is ready!

Of course, jam only from currants is already tasty. But even better and more interesting taste qualities make other fruits. Shall we try?

Currant and gooseberry jam

This is a very interesting recipe, where not only the aforementioned berries are used, but also their natural juice.

What we need:

• Currant juice - 250 milliliters;
• Juice - 250 milliliters;
• Sugar - 750 grams.

From this number of ingredients, you get a little more than seven hundred grams of thick jelly. To prepare this jam, you will need only an hour and a half, but within a couple of days.

First you need to prepare the berries. How to do it, you already know. We put the dishes for cooking on medium gas. The berries need to be warmed up a little and crushed - then they themselves will give juice. Grind the berries with a sieve, juicer or blender.

Pour everything into a large bowl, and gradually add sugar. For one glass of juice you need 2-2.5 cups of sugar. Mix thoroughly. The sugar has melted, now we cover the dishes and forget it all night.

Morning has come, and now the jam can be rolled up. If the mass hardens, it must be heated over a medium-level fire, but no longer than a minute. We roll up the cans when the mass is completely frozen. You can save at normal temperature. The main thing is to keep away from heating.

Currant and apple jam

Why don't we try to cook such a pretty exotic option jam? Apples and lemon perfectly accentuate the taste of berries!

List of components:

• Currant - 300 grams;
• Apples - 300 grams;
• Sugar - 400 grams;
• A quarter of a lemon.

So, we sort through, carefully wash and dry our berries. We put it in a food processor or a bowl for a blender, sprinkle with sugar and begin to grind to a puree consistency. Pour the resulting mixture into a saucepan or large bowl and cook for five minutes.

Wash and peel the apples, cut the cores and cut into small pieces. We put apples in water, we drip there lemon juice. Actually, we needed it only so that the apple slices did not have time to darken.

When our sweet puree has reduced a little, add apples, and cook for ten minutes, stirring often.

We roll the finished jam into pre-prepared jars. Turn over, carefully wrap and leave alone for a day. It is better to store it in some dark cool place.

This jam will be a great addition to your favorite homemade desserts. And even just for tea with cookies. Enjoy!

Currant jam with apricots

This jam may seem more apricot to you, but in fact the main ingredient here is currant. And now you will understand why.

What do you need:

• Blackcurrant - a couple of handfuls;
• Apricots - 1 kilogram;
• Sugar - 1 kilogram;
• Water - 2 cups (if you want very thick, then 1).

Washed cut along the seam to remove the bone. Inside, carefully place a few currant berries.

We make syrup and, when it boils, carefully place the apricots there. Let the jam boil, then let it boil for about ten minutes on a small gas. Then remove from the stove and wait until it cools down.

Then boil again and cook on slow gas for fifteen minutes. Waiting for it to cool down again. We repeat the cycle three times. No need to stir the jam. Just move the apricots carefully.

When the jam has cooled, you can put it in jars. Just be careful not to break the apricots. We are sure that when you decide to try this jam, the result will pleasantly surprise you.

Currant jam with orange

Don't be surprised by this recipe. Orange will make the taste of jam much brighter. Try it!

What we need:

• Blackcurrant - 1 kilogram;
• Orange - 800 grams;
• Sugar - 2.5 kilograms.

As usual, we sort out the berries and wash them, and peel and pit the oranges. But do not rush to throw away the zest! Berries and orange pulp, along with the zest, must be ground in a meat grinder.

Pour in the sugar and mix thoroughly. After that, you need to forget about the jam for a day. Stir the mixture periodically.

After this time, pour the jam into jars. Blackcurrant jam for the winter with the addition of citrus is ready. We put in the refrigerator.

Traditional blackcurrant jam

This blackcurrant jam recipe is the most popular among hostesses.

Components:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 0.5 tbsp.

Berries must be sorted out, washed and dried. Pour water into a saucepan or large bowl, add a glass of sugar to the water and boil. When the liquid boils - pour one glass of berries. Boil for literally five minutes. It is very important to stir often during the cooking process, to remove the foam in time.

Every five minutes, be sure to add one glass of sugar and currants to the pan and cook over low heat. When all the components are in the saucepan, boil for another five minutes and pour into pre-sterilized jars, then roll up with a key.

Jars of jam should be turned over and covered with a warm towel or blanket until they cool.

This jam is good because it can be preserved even when room temperature. That is, it does not need to be hidden in the pantry or cellar at all.

Blackcurrant jam with raspberries

Everyone knows how useful currants are. And there is nothing to say about the benefits of raspberries. If you combine them together - you get just a vitamin bomb! Such jam will not only protect the immune system in winter, but also give a piece of summer.

Components:

• Currant - 750 g;
• Raspberries - 2.2 kg;
• Sugar - 2.2 kg;
• Citric acid - 1 teaspoon.

This jam is prepared, starting with raspberries. The berries must be reviewed, washed and left for a short time so that the water is glass. The same procedures should be done with currants.
Berries and currants, and raspberries should be mixed in a common bowl. Then, layer by layer, sprinkle with sugar.

Helpful Hint: Berries will blend best layer by layer. A layer of raspberries - a layer of sugar - a layer of currants. And so on until the very end. This will release the most juice.

Put the jam on medium gas. When the mixture boils, it is necessary to boil for ten minutes. By the end of this time, remove the foam and add citric acid to the mixture - this is an excellent preservative. Jam should be carefully stirred with a spoon, trying not to crush the berries.

Roll up the prepared jam in pre-prepared jars. Then you have to wait until it cools down. You can’t immediately put them in the cold - this can be done only after a day, when all the jars have completely cooled down.

Blackcurrant jam with vanillin

And here is another very delicious option jams, where only vanillin is poured from extraneous additives. This sweet seasoning will give the jam an amazing taste.

Components:

• Currant - 3 kg;
• Sugar - 3 kg;
• Water - 1.5 liters;
• Vanillin - 1 pack.

Wash the currant berries, as usual. Next, be sure to prepare sweet syrup. Pour all the sugar into a bowl or pan and pour the whole volume of water at once. Put the gas on medium and, stirring often, wait until the sugar dissolves completely.

Pour the currants into the syrup and bring to a boil again. After that, the jam is ready! You can roll it up, or you can immediately put it on the table.

Currant jam - from black and red

This recipe, like the traditional one, is in great demand among those with a sweet tooth and those who like to make preparations for the winter. Plus, this jam is quick and easy to make. So, it will definitely take a place in your personal cookbook.

Components:

• Black currant - 0.4 kg;
• Redcurrant - 0.4 kg;
• Sugar - 1.5 kg;
• Water - 1 tbsp.

Sort all the berries, wash and let dry. Mix water with sugar and boil. Pour the berries into the prepared syrup and cook on low gas for about ten minutes, stirring often.

Roll the finished jam into jars and wait until it cools. Then put it in a cool and dark place.

Useful advice: it is best to freeze large currants, and later use, if necessary, in compote, yogurt or jelly.

Raw blackcurrant jam for the winter

This jam, as you can understand, does not need cooking. And it is stored in the refrigerator. Preparing raw blackcurrant jam for the winter is easy and simple, but it is better to cook it in small quantities.

Components:

• Currant - 1 kg;
• Sugar - 1 kg.

The currant must be carefully sorted out, all leaves, twigs and rotten berries removed from it. Afterwards, rinse well and let dry. It is best to leave the berries in a colander, so the water drains faster.

Now you need to put the berries in sterilized jars. Layer by layer it is necessary to sprinkle currants with sugar. The top layer must be sugar.

Now cork with lids and leave in the refrigerator for a few days. After this time, the berries will release juice, and the sugar will turn into syrup. raw jam ready.

Thick blackcurrant jam for the winter

Thanks to a special cooking method, this jam will become so thick that it will look like jelly. And when heated, all useful natural elements are activated.

Components:

• Currant - 1.5 kg;
• Sugar - 2 kg;
• Water - 1.5 tbsp.

Currant without fail must be sorted out, washed well warm water and dry, leaving the berries to drain in a colander or laying the currants on a clean kitchen towel.

Syrup is made from sugar and water. Then you need to pour all the currants into it, mix and bring to a boil. After that, cook for another five minutes.

Let the finished jam cool down. Ideally, at least one night. In the morning, again put the jam on the gas, bring to a boil and boil for about five minutes. Then leave it alone again until it cools down. And then carry out the described procedure again. However, now before cooling it is necessary to roll up thick jam from blackcurrant for the winter in jars.

A simple recipe for blackcurrant jam

The recipe is quite simple. Even a child can handle it.

Components:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 1 tbsp.

Peel and wash the currant. You can not wait until it dries - you need to dip the berries in boiling water for literally five minutes. Then put into a bowl.

In a separate saucepan, boil the syrup from the liquid and sugar. When the syrup finally boils, you need to boil it for about three minutes, no more. And it is advisable to stir so that the sugar does not burn.

Pour currants with ready-made syrup, put on medium gas and boil. Then remove the foam and leave alone for twelve hours. After this time, put the mixture back on gas and cook until fully cooked.

The readiness of jam is easy to determine by the syrup. If you drop the syrup on a saucer and tilt, the drop should not spread. And the foam in the bowl should be less.

Pour hot jam into pre-prepared jars, roll up and wrap until completely cooled.

And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.

elena.hramova/depositphotos.com

This delicacy is made simply and quickly. The syrup turns out to be liquidish, but after cooling it becomes thicker.

Ingredients

• 1–1.3 kg of sugar;
• 200–250 ml of water;
• 1 kg of black, red or white currants.

Cooking

Pour sugar into a saucepan and cover with water. Place over medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.

Then put the berries in the pan. Bring the jam to a boil again, stirring occasionally, and cook for 5 minutes.

Unlike the first, this jam is prepared without adding water. It turns out thicker and more uniform.

Ingredients

• 1 kg of black, red or white currant;
• 1-1.3 kg of sugar.

Cooking

Put the berries in a saucepan, sprinkle with sugar and mix. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, stirring constantly, for another 5 minutes. During cooking, remove the foam from the jam.

Dessert from these berries has a bright rich aroma and amazing taste.

Ingredients

• 500 g of black or red currant;
• 500–800 g of sugar;
• 500 g raspberries.

Cooking

Put the currants in a saucepan, lightly crush with a crush and sprinkle with sugar. Stir and leave for 1-2 hours for the berries to release their juice.

Place the saucepan over low heat and, stirring, bring to a boil. Raise the heat slightly and simmer for 10 minutes. Then add the raspberries, stir and cook for another 5-10 minutes.

You can boil the jam longer if you want it to be thicker.

dom-eda.com

Delicacy with pleasant sweet and sour taste. You can add a little more sugar if you like.

Ingredients

• 300 g gooseberries;
• 700 g of black or red currant;
• 200 ml of water;
• 1 kg of sugar.

Cooking

Remove stems from gooseberries. Put all the berries in a saucepan and cover with water. Simmer over moderate heat, stirring occasionally, for about 20-30 minutes. Add sugar and stir until it dissolves.

Bring the jam to a boil and cook for about 10 more minutes. You can increase the cooking time to half an hour, then the jam will turn out to be thicker.

www.konservacija.com

This fragrant jam combines currant puree and almost whole cherries.

Ingredients

• 500 g cherries;
• 1 kg of sugar;
• 500 g black, red or white currants;

Cooking

Lovelymama/Depositphotos.com

Citrus notes perfectly set off the taste of currant.

Ingredients

• 2 oranges;
• 1 kg of black or red currant;
• 1 kg of sugar.

Cooking

Peel the oranges from the peel and white layer. Cut fruit slices into small pieces. Grind currants in a blender or twist through a meat grinder.

Transfer the puree to a bowl and sprinkle with sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, boil for another 5-7 minutes.

Without exaggerating at all, it can be argued that currants are a real pantry of health. Its dense, slightly tart little berries contain twice as much potassium as foreign bananas, and 4 times more vitamin C than the recognized leaders of citrus fruits, lemon and orange. In order to provide the body with a daily need for vitamin C, it is enough to eat only 15 berries, so doctors advise using it for a winter lack of vitamins, pulmonary and colds.

It enhances blood formation and protects the intestines from fermentation processes, lowers the acidity of the stomach and improves metabolic processes in organism. In addition, it is twice as high as blueberries in terms of the amount of antioxidants and fully justifies its nickname “pharmacy from a branch” by the fact that, unlike other berries and fruits, it practically does not lose its beneficial properties during processing and preservation.

Currant has an incomparable fresh aroma, which is called blackcurrant. It is given by fresh shoots, buds, leaves and, of course, berries.

Favorite berry is perfect for preparing fragrant tasty and healthy jam. The bright and rich taste of currant jam is distinguished by a luxurious palette with a slight bitterness, it cannot be confused with other berries. It is not difficult to prepare currant jam, although the preparation process takes much longer than the cooking itself. Picking and sorting berries is a laborious task that requires patience and attention.

Blackcurrant jam - preparing dishes

The jars in which we plan to lay out the jam should be prepared in advance, washed thoroughly, poured over with boiling water and dried. Lids for currants are taken only lacquered, as it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamelware is chosen for cooking.

Berries can be prepared for cooking in plastic or plastic dishes, rubbed with a wooden pusher, since when using metal objects, the concentration of vitamin C decreases.

Blackcurrant jam - fruit preparation

The collection of currant fruits begins about a week after its full ripening. As soon as the berries are completely blackened, you can start picking the berries, and try not to overexpose them on the branch, because, in addition to the fact that they can crack, bleed and fall off, after 2 weeks after ripening, the concentration of vitamins decreases by 50 - 60%. Rainy weather affects them even more negatively.

Blackcurrant berries do not store for a long time without a refrigerator. They are harvested in dry weather with dormant dew, it is best to pick the berries with brushes, and then sort and separate the tails. Separately collected berries should be spread in a thin layer and pre-dried.

Before cooking, the berries are sorted out, the remnants of the sepals are removed with scissors and the water is allowed to drain.

Blackcurrant jam - recipe 1

Water 500 gr
Currant berries 1 kg
Sugar 1.5 kg.
Pour sugar with water and bring to a boil, filter the mixture. Ready syrup in its pure form is poured into enamelware and carefully lay out the prepared berries, put on a small fire. This recipe allows you to cook lovely jam in one step, the foam is completely removed. In just 10 minutes, your jam is ready - place it in jars, cork and turn upside down.

Blackcurrant jam - recipe 2 (without cooking)

Currant 1kg
Sugar 1-1.5 kg + another 100 gr.

Pour well-dried currants into plastic container(you can take plastic), rub with a wooden pusher, mix thoroughly. You can skip currants through a large meat grinder grate (diameter 2.5 mm). Let stand for 5-10 minutes, and lay out in jars. Sprinkle sugar on top and seal tightly. Such jam should be stored in the refrigerator or in the cellar for a year, while the temperature should be no higher than 1 degree, so that everything remains beneficial features currants.

Blackcurrant jam - recipe 3. Five minutes.

This is very quick recipe cooking jam, allowing you to keep the whole fruit and most of the vitamins. As a rule, other berries are cooked according to such recipes without adding water, but an exception is made for currants.

Currant 9 glasses
Raspberries 3 cups

Sugar 15 cups
Water 300 grams

Dry prepared berries. Mix half the sugar, berry and water, bring to a boil, cook for exactly 5 minutes. Remove from heat, add remaining sugar and stir until completely dissolved. Roll hot.

Blackcurrant Jam Recipe 4

Sugar 1 kg
Blackcurrant puree 1.25 kg
At the beginning of cooking, mix half of the sugar with mashed potatoes, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of the sugar, stir and boil until tender (another 15-20 minutes). We spread it in jars or wooden boxes lined with parchment, cool.

There are many ways to diversify the taste of jam. One of them is mixing different berries, for example, gooseberries and currants or raspberries, gooseberries and currants. In this case, the number of berries is easiest to measure in glasses. The main thing is to maintain the proportions of berries and sugar, for example, in 15 glasses of berries there can be 2 glasses of raspberries, 2 glasses of gooseberries, and the rest is currants, while 15 glasses of sugar are taken for cooking.

— More delicate taste berries are obtained if you pre-blanch them in a juice cooker for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

- For the preparation of currant jelly, juice from red and black varieties is used. At the same time, it is boiled with sugar and filtered through 2-3 layers of gauze or flannel. In this case, sugar is taken less than for jam - 800 grams are enough for 1 kg. Otherwise, the technology for making jelly is similar to cooking ordinary jam, it is boiled until the foam ceases to stand out.

- If you suffer from thrombophlebitis, currant jam is contraindicated in this disease, as it increases blood clotting. Don't be discouraged - try it a little and treat your friends and family!

Dear editor and personally Ekaterina Danilova,

Today my wife is going to make blackcurrant jam according to your recipe.

I picked the berries yesterday morning, and this morning she asked me to help her and “prepare” the berries for cooking.

Being a flexible person, I agreed.

Then I read in your recipe that “remains of sepals should be removed with scissors” and looked with horror at a tub with 3 kg of blackcurrant.

I didn’t even try with ordinary scissors, I immediately took up manicure ones.

After an hour of painstaking work, 200 grams was already ready, and the scissors were dull at the end!

And then I realized that in this way, before the divorce, I might not have time to finish this work ...

I took an ordinary flat needle file (new) in the workshop, washed it thoroughly with soap and tried to cut off the remnants of the sepals with it. And then my manicure parlor started working in Stakhanov style!

Two or three passes back and forth and the hard sepal turned into a thin soft ass.

In this case, the berry should be squeezed a little from the back so that the sepals stick out.

Not a single berry burst from such technology. Fast and productive. Got it done in two hours.

Take note of my experience! Don't waste your time!

Sincerely,

Katso

From the editor

Dear Katso!

Our entire editorial staff, as well as myself, are immensely admired by your ingenuity, stamina, and indifference to our readers.

Let me note the wonderful style of presenting the advice, combined with an amazing knowledge of the Russian language.

We hope that the joint preparation and subsequent use of blackcurrant jam will make your divorce irrelevant.

Thank you for your feedback. In this way, together we will definitely make our site better!

With gratitude, Ekaterina Danilova

The best vitamin product in winter on the table in every home is a boiled black berry dessert. In order to correctly preserve the entire spectrum useful substances(vitamins A, E, C, potassium), it is necessary to properly cook currants. Read best recipes with the secrets and raisins of cooking treats.

How to cook blackcurrant jam

Effective Ways preservation of nutrients in the berry for the winter:

• dry;
• to freeze;
• cook.

How to cook blackcurrant jam in compliance with the rules and preserve the usefulness of the product? For this you need:

1. Choose a good berry (medium size is suitable for jam, large - for jam or jelly).
2. Prepare the right equipment and utensils for making jam.
3. Keep proportions.

Pick up dishes for cooking (pot or basin) - milestone: suitable enameled or stainless steel. But the copper container is chosen in order to maintain the brightness of the color finished product because copper tends to oxidize. In addition, you will definitely need:

• jars (pre-washed and sterilized);
• lids (optional: metal for rolling, plastic);
• wooden spoon;
• ladle.

For some recipes you will need:

• meat grinder, blender or food processor;
• metal sieve with a fine mesh.

How to choose the right berries

For blackcurrant jam for the winter, ripe, intact berries of any variety are suitable. When choosing on the market, you need to check for the absence of litter (leaves and twigs). When collecting on your own, try not to take an unripe one (it gives sourness, requires more sugar when cooking) or an overripe berry (except for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

1. Sort and clean raw materials for jam.
2. Rinse through a colander (do not soak - burst).
3. Spread over a clean towel.
4. Dry.

blackcurrant jam recipe

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

Currant five-minute jam

The recipe is named after the time it takes to cook. Five-minute blackcurrant is a recipe popular among housewives, it preserves the vitamin balance as much as possible. This requires:

• currant - 1 kg;
• sugar - 1.5 kg;
• water - 0.5-1 cup.

Cooking technology:

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

Currant jelly for the winter

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

• currant - 10;
• sugar - 10;
• water - 2.5.

The brewing technology is fundamentally different from the classic recipe:

1. Mix berries and water, heat slowly until boiling.
2. Boil the mixture for 2-3 minutes.
3. Reduce heat for slow cooking.
4. Fall asleep granulated sugar.
5. Stirring constantly, let it dissolve completely.
6. Boil the mass for 10 minutes.
7. Arrange hot in a container.
8. Wrap in a blanket (make a “fur coat”) until completely cooled.
9. Store in any convenient place.

A wonderful recipe for jelly using the rubbing procedure in the preparation process. The presence of green berries is allowed here, which contributes to a better solidification of the finished product. Ingredients:

• currant - 1 kg;
• sugar - 600 g;
• water - 1.5 cups.

Cooking technology:

1. Boil the berry with water for 10 minutes.
2. Place the sieve on a large saucepan.
3. Small portions spread and wipe the mixture.
4. Pour sugar (600 grams per liter of juice).
5. Add water (a little).
6. Boil the juice for 40-60 minutes, about 1/3 of the original volume.
7. Pour jelly into jars, close with boiled lids.
8. Flip for 30-40 minutes to create a vacuum.
9. Thick residues can be used for recycling (for compote).

Blackcurrant jam without cooking

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

• berry;
• granulated sugar.

Cooking steps:

1. Grind the berry in a deep container (a blender or meat grinder will do).
2. Add sugar and repeat the grinding procedure.
3. Leave for 24 hours at room temperature, covered with a towel.
4. Stir occasionally.
5. When the granulated sugar is completely dissolved, pour into jars.

With added orange

Currant in combination with an orange brings a double benefit. In winter, this is relevant - it increases immunity and provides calories in the diet. Ingredients for spicy and healing jam:

• currant and sugar - 1: 2;
• orange - 1 pc. per 1 liter of the mixture;
• lemon - 1-2 pcs.

How to make Blackcurrant Jam with Orange:

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

Classic delicious blackcurrant jam

Grandma's recipes are the most delicious. It seems to be the same basic ingredients, but it turns out amazing taste. The duration of the preparation of jam is justified. Ingredients:

• currant - 1 cup;
• sugar - 1 cup;
• water - 0.5 cups.

Cooking technology:

1. Boil water and one glass of sugar in a container.
2. Start pouring the berry after the syrup has formed.
3. Then every 5 minutes add a glass of berries and sugar alternately.
4. Observe the cooking conditions (slow fire, constant stirring).
5. When the entire volume of products is used up, let it cool slightly.
6. Pour into jars of the desired capacity.

Raspberry-currant

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

• currant - 2.5 kg;
• raspberries - 500 g;
• sugar - 3 kg.

Cooking steps:

1. Pour raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.
2. We prepare the main berry.
3. After the time has passed, we begin to heat the raspberries.
4. Boil for 5 minutes, let cool slightly.
5. Repeat the heating procedure.
6. At the third boil, we combine both berries.
7. Boil 10 minutes.
8. Divide into jars, roll up with sterile lids.
9. Store in a cool shady dark place.

Blackcurrant jam in a slow cooker

Making currant jam for the winter in a slow cooker is a new modern way, which does not require constant control over the cooking process. Classic ingredients: sugar and berries in a ratio of 1:1.5. The only drawback of this method is the small capacity of the multicooker. Preparing jam in stewing mode.

Cooking steps:

1. We fall asleep berries, sugar on top.
2. We turn on the multicooker.
3. After the signal of readiness has sounded, pour into jars.
4. Roll up or close tightly with plastic lids (remains at the discretion of the hostess).
5. The jam keeps well for 6 months.

Video: five-minute currant jam

It is a favorite berry. However, in any case, it does not cease to be useful for the body: for both children and adults, both for men and women. If we talk about the beneficial substances contained in the fruits of black currant, then among them one cannot fail to mention the vitamins of group K, oils, carotene. In addition to them, there are other components in its composition that will be no less useful for you.

As a rule, in winter period the lack of vitamins is especially acute. That is why we offer you at the very height of the summer period, at a time when this fruit ripens in the gardens on the bushes. the healthiest berry, prepare blackcurrant jam. It will be a special find in the winter and will help to cope with any ailment.

So, let's figure out how to properly prepare blackcurrant jam. To do this, we offer you two recipes for this delicacy, which are somewhat different from each other in cooking technology.

Blackcurrant jam "Five minutes"

This recipe got its name only because it can be used to prepare a famous dessert not only very simply, but also very quickly.

• blackcurrant - 4 cups;
• granulated sugar - 6 glasses;
• water - 2 glasses

If you are a young hostess, then you should know how much ready-made dessert you can get from the above amount of ingredients: from four glasses of blackcurrant you will be able to cook a liter of delicious jam!

And now it's time to go directly to the description of the process of making jam. First you need to take water and half of the total amount of sugar. You need to mix these ingredients and put them on the stove to cook. As soon as you notice that the water has boiled, dip the currants into it. In this composition, the ingredients must be boiled for 5-7 minutes, and then boiled for another 5 minutes, after placing the remaining sugar in the pan. Do not forget about the constant stirring of the jam.

In fact, the jam is ready. If you want but to become your preparation for the winter, you can roll it into glass jars.

As a rule, blackcurrant is very tasty. Jam prepared according to the recipe below is in no way inferior to that prepared according to the above technology in any quality.

Jam from Recipe 2

For cooking you will need:

• black currant - 1 kg.;
• granulated sugar - 1 kg. (you can take more sugar, for example, 1.3 kg.)

Surely, every good housewife dreams that the fruits from which the jam is made remain dense and retain their shape? This can be achieved through blanching. Therefore, the preparation of jam should begin with this very procedure.

Now that the fruits are prepared, it would seem that it's time to start putting them in jars. However, it wasn't there! This recipe provides that blackcurrant jam is prepared in own juice, without the addition of water in all its manifestations. You just need to cover the berries with sugar and let them brew for some time. Typically, this process takes three to four hours. After this time, the mixture must be mixed and left to infuse further. This procedure must be repeated two or three times, until the sugar is completely dissolved. Then the jam must be boiled for an hour.

Once the sugar has dissolved, you can put the jam in jars and roll them up with lids.

Bon appetit to you, and be sure to remember that it is blackcurrant berries that can provide you with an unprecedented range of useful substances. And, moreover, it doesn’t matter at all what form the berry is in at the time of use - fresh or processed.