Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

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

How to make blackcurrant jam

Effective ways to preserve nutrients in berries for the winter:

• dry;
• freeze;
• cook.

How to make blackcurrant jam in compliance with the rules and maintain the usefulness of the product? To do this you need:

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

Select cooking utensils (saucepan or basin) - important stage: Enameled or stainless steel is suitable. But a copper container is chosen in order to preserve the brightness of the color of the finished product, since copper tends to oxidize. In addition, you will definitely need:

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

Useful for some recipes:

• 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 at the market, you need to check for the absence of litter (leaves and twigs). When picking yourself, try not to take unripe berries (they give off sourness and require more granulated sugar when cooking) or overripe berries (except for use for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

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

Blackcurrant jam recipe

When the berry is ready to use, we begin to prepare blackcurrant jam for the winter. It is necessary to take into account a number of differences in cooking from strawberries, raspberries and features technological process each recipe. The berry releases juice more slowly (like gooseberries) and requires more granulated 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.

Five-minute currant jam

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

• currants – 1 kg;
• sugar – 1.5 kg;
• water – 0.5-1 glass.

Cooking technology:

1. Pour sugar and water into an enamel bowl.
2. Dissolve over low heat.
3. Boil the syrup.
4. Place the berries in hot water (5 seconds) so that they do not burst in the syrup.
5. Transfer them to 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 jam-jelly maintains an optimal balance of calories and vitamins. Ingredients for jelly (all in glasses):

• currants – 10;
• sugar – 10;
• water – 2.5.

The cooking 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 to simmer slowly.
4. Add granulated sugar.
5. Stirring constantly, let it dissolve completely.
6. Boil the mixture for 10 minutes.
7. Place into containers while hot.
8. Wrap in a blanket (make a “fur coat”) until it cools completely.
9. Store in any convenient place.

An excellent jelly recipe using the rubbing procedure during the preparation process. The presence of green berries is allowed here, which contributes to better solidification of the finished product. Ingredients:

• currants – 1 kg;
• sugar – 600 g;
• water – 1.5 cups.

Cooking technology:

1. Boil the berries with water for 10 minutes.
2. Place a sieve over a large saucepan.
3. Spread and wipe the mixture in small portions.
4. Add sugar (600 grams per liter of juice).
5. Add water (a little).
6. Boil the juice for 40-60 minutes, approximately 1/3 of the original volume.
7. Pour the jelly into jars and close with boiled lids.
8. Turn over 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 cooking method are maximum - vitamins, pectins, organic acids, and tannins are preserved. Classic ingredients (proportions 1:1.5):

• berry;
• granulated sugar.

Cooking steps:

1. Grind the berries 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 granulated sugar is completely dissolved, pour into jars.

With added orange

Currants combined with orange bring double benefits. In winter, this is important - it increases immunity and provides calories in the diet. Ingredients for spicy and healing jam:

• currants and sugar – 1:2;
• orange – 1 pc. for 1 liter of mixture;
• lemon – 1-2 pcs.

How to make blackcurrant jam with orange:

1. Cover the berries with sugar.
2. Let it sit until the juice appears (7-8 hours).
3. Grind the mixture with a blender. You can use a meat grinder.
4. Grind the orange with zest.
5. Place the pulp into the container with the berries and stir.
6. Allow the aroma to develop (stand for about an hour and a half).
7. Squeeze a few drops of lemon into the bottom of each prepared jar.
8. Pour the jam.
9. Add a few drops of lemon on top, add 1 centimeter of sugar, and close tightly.

Classic delicious blackcurrant jam

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

• currants – 1 glass;
• sugar – 1 glass;
• water – 0.5 cups.

Cooking technology:

1. Boil water and one glass of sugar in a container.
2. Start pouring the berries after the syrup has formed.
3. Then every 5 minutes add a glass of berries and sugar alternately.
4. Follow the cooking conditions (low heat, constant stirring).
5. When all the food has been used up, let it cool slightly.
6. Pour into jars of required capacity.

Raspberry-currant

Assorted raspberries are a wonderful combination of flavors. Its benefits are beyond doubt. Blackcurrant jam with raspberries for the winter is a little more difficult to prepare, but it’s worth the trouble. Required ingredients:

• currants – 2.5 kg;
• raspberries – 500 g;
• sugar – 3 kg.

Cooking steps:

1. Cover the raspberries with sugar (1/3 of the norm) to release the 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. During the third boiling, combine both berries.
7. Boil for 10 minutes.
8. Distribute into jars and seal with sterile lids.
9. Store in a cool, dark place.

Blackcurrant jam in a slow cooker

Making currant jam for the winter in a slow cooker is 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 capacity. The jam is prepared in the stewing mode.

Cooking steps:

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

Video: five-minute currant jam

Extraordinary preparation for winter delicious jam made from blackcurrant has long been a tradition. Our grandmothers and great-grandmothers did not particularly understand chemical composition black currant. They just knew it was very healthy berry, it will relieve the fever and give strength. Therefore, they prepared black currants in the form of jam, and carefully stored each jar of healing potion.

Now we know what the power of blackcurrant is. And every year we try to preserve it with the least loss of vitamins. I also really want to add a modern twist to old traditions. Therefore, recipes for currant jam prepared in different ways and with all sorts of additives will come in handy. Be sure to share a comment on the article - which recipe is your favorite and how it turned out.

It's no secret that more vitamins remain in jam that is not subjected to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

There is no need to roll up this delicacy with an iron lid. Large amounts of sugar and correct execution technological process will ensure reliable storage even in apartment conditions.

Required equipment:

1. Meat grinder or blender.
2. Deep bowl for stirring jam.
3. Convenient large spoon or wooden spatula.

Ingredients:

• Black currant berries – 1 kg
• Granulated sugar – 2 kg.

Step by step steps:

That's the whole simple process. And the result is a treasure trove of useful things and goodies in your own pantry. The owner has something to be proud of.

What do you think - is jam without cooking better?

Yes, healthier!No, it is not stored much

If you often make blanks, we suggest reading healthy recipes crispy lightly salted cucumbers.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the most in a simple way. Same good option. The jam turns out thick and rich. The recipe is also good in cases where there is a bountiful harvest of berries.

Required ingredients:

• Blackcurrant – 1 kg.
• Sugar – 800 gr.

Preparing the jam:

1. Sort the berries, wash them thoroughly, and place in a colander.
2. Pour boiling water over it. You can also immerse a colander with berries in boiling water for a few seconds.
3. Wait a little until the water runs out.
4. Place the berries in an enamel bowl, cover with sugar, and set aside for a while. The berries should release juice.
5. After a while, carefully mix the mass with a wooden spatula. This will speed up the process of juice secretion. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to put the berries overnight and return to the process the next day.
6. Then the basin should be placed on low heat.
7. While stirring, let the mixture boil.
8. Boil the jam for 15-20 minutes, turn off the heat.
9. Distribute into sterile containers and roll up with iron lids. Allow to cool and store.

Such jam, and a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

If you like compotes in addition to jam, read useful article O simple recipe red currant compote.

What do you love more?

CompoteJam

Jelly-like blackcurrant jam

Very good recipe. The berries turn out soft and tender. The jam is delicious and the price is good. Try it and see for yourself.

We will need:

• Prepared currants - 4 cups (sorted, washed, dried)
• Sugar – 6 glasses
• Water – 2 glasses.

Making jam:

1. Pour the water into an enamel pan or basin.
2. Add half the sugar, boil, stirring.
3. Place all the berries in the boiling syrup, stir and bring to a boil.
4. Cook for 7 minutes.
5. Add the remaining sugar, stir, cook for another 5 minutes.
6. Place hot in sterile jars and seal with iron lids.

It won’t take you much time to prepare, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut out a circle from tracing paper to the size of the jar. Soak it in alcohol or vodka, put it on top of the jam, and then roll up the jar. There will never be mold!

How do you like this jam recipe?

I really liked it!I'll look at the next ones

Five-minute blackcurrant jam

Wonderful jam with many advantages. Fast – the name refers to the speed of preparation. Healthy – the vitamins and microelements we need are preserved as much as possible. Finally, it's just absolutely delicious.

Ingredients:

• Water – 1.5 cups
• Black currant – 1 kg
• Sugar – 1.5 kg (can be reduced to 1.3 kg).

Step by step process:

1. Sort the berries, rinse thoroughly, and let the water drain in a colander.

   

2. Boil water and pour boiling water over the berries - this way they won’t burst too much when cooked.
3. Pour water for syrup (1.5 cups) into an enamel saucepan and boil.

   

4. Add sugar, stir, let it boil. The sugar should dissolve.

   

5. Add berries, stir, let it boil.

   

6. The jam should cook for 5 minutes.

   

7. Pour hot into prepared sterile jars and seal with iron lids.

   

That's it, quickly and tastefully. Enjoy your tea!

Recipe for blackcurrant and raspberry jam without cooking

Not jam, but double pleasure. In addition, a double blow to vitamin deficiency. Raspberries will slightly dilute the specific taste of currants and add their sour flavor to the jam.

How many raspberries can you add? Yes, as much as you want, but no more than the currants themselves. Ideal option– equal amounts of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely prepare currant jam with raspberries.

Prepare the ingredients:

• Blackcurrant – half liter jar
• Raspberries – half liter jar
• Sugar - two liter jars (weight approximately 2 kg).

Please note that the total number of berries should be 2 times less than the amount of sugar.

Preparing the jam:

Dried apricots can change your favorite jam beyond recognition. This is, well, very tasty and interesting. Dried apricots, no less healthy, will join the vitamin army of currants.

Ingredients:

• Black currant berries – 800 gr.
• Dried apricots – 200 gr.
• Granulated sugar – 2 kg.

Let's prepare an unusual delicacy:

Your household will be delighted with the amazing jam. You can enjoy drinking tea with it, add it to your oatmeal in the morning, and serve it with pancakes.

Jam – five-minute blackcurrant with ginger

Delicate ginger flirts with rich currants. As a result - exquisite taste and the extraordinary aroma of jam. To appreciate it, you just need to cook and taste.

Let's prepare a set of ingredients:

• Blackcurrant – 500 grams
• Sugar – 750 grams
• Small ginger root
• Water – 250 – 300 ml.

Preparing the jam:

We fantasized a little and diluted the traditional classics. Our currant jams have taken on new notes. Still, this is a good thing, old traditions in a modern version. Isn't it true?

Did you find my jam recipes helpful?

Yes, write more!I will answer in the comments

If you like making preparations for the winter, I recommend an article about 5 ways to make homemade tomato ketchup.

Do you like it spicy? Then be sure to try cooking tomatoes the Korean way, it’s very tasty!

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds the amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven; they can not only improve immunity, but also regulate the functioning of the intestines and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach and help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts, while strengthening the body’s protective properties.

OUR RECIPES:

“Pyatiminutka” blackcurrant jam

Making currant jam is quite simple; the most important thing is to carefully collect the small berries, then prepare them. You can do it in a simpler way, buy it at the market, in the summer season, the choice is very large.

You will need:

• sugar, 1.5 kilograms;
• drinking water, 200ml.

Preparation

1. First, you will need to sort through the berries for any dented or damaged specimens, leaves or twigs.
2. Rinse the currants, you can do this in a sieve under water. Spread on cloth or paper towels to drain.
3. At this time, cook the syrup; it is prepared as follows. Pour all the sugar into a ladle or pan of suitable volume, add water, and heat it on the stove until all the crystals dissolve. It is worth saying that water is not added to the jam, but this recipe will require it.
4. Wash the prepared jars with lids with soda and sterilize.
5. Add berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the “Five Minute” boils too much. In such a short time, the currant jam will acquire a beautiful color, and the berries will remain intact.
6. Pour the hot jam into jars, close or roll up the lids.
7. Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If whole currants are included in the jam, it is not only tasty, but also looks beautiful. You can drink tea or bake a pie with this sweetness. Making currant jam is not at all difficult.

You will need:

• granulated sugar, 1 kilogram;
• black currants, 1 kilogram.

Preparation

1. Sort the berries, rinse and place on paper towels to dry.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will release.
3. Pre-prepare the lids and jars, wash and sterilize in the oven or over steam; if there are only a few of them, you can use the microwave.
4. Place the berry mass on the stove, turn it on to medium power, and cook until it boils. You can stir with a silicone spatula; it will prevent you from accidentally crushing the berries. Remove the foam formed on the surface each time.
5. Boil until the crystals are completely dissolved, turn off the stove and let cool until warm.
6. Boil the jam again and let it cool.
7. The third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
8. Turn the jars upside down, place them on a blanket and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you prepare more berries during the season.

You will need:

• raspberries, 1 kilogram;
• sugar, 1.5 kilograms;
• black currants, 500 grams.

Preparation

• Pour pre-sorted raspberries into an enamel or plastic bowl, cover with sugar and leave for about 6 hours to release the juice.
• Prepare the currants: separate the leaves and wash the berries. Sprinkle on a paper towel to absorb all the water.
• Place the raspberries and sugar in a large saucepan with a thick bottom and place on the stove, turned on at medium power.
• Bring the berries to a boil (skim off the foam), and wait until the remaining sugar dissolves. Turn off the stove and cool.

• Wash jam jars and lids with baking soda and sterilize.
• Repeat the previous point again.
• Add currants to the cooled raspberries, boil and cook for 10 minutes.
• Place the hot assortment into sterile jars, close tightly or roll up the lids.
• Wrap it upside down in a blanket and let it cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to make thick blackcurrant jam

You can make jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to achieve thick currant jam

• Makes the consistency of the jam denser, a little more sugar;
• Currants have the property of imparting finished product density. You can cook the berries longer, but watch the color of the mass. When she begins to change it to dark, this is a sign that the jam is ready;
• If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, moisture will evaporate faster when boiling.

Blackcurrant jam for the winter - recipe

From black currant The result is a thick jam containing only sugar and berries. It holds its shape well and can be used for making sweet pastries or applied to a piece of fresh loaf.

You will need:

• black currants, 1 kilogram;
• granulated sugar, 1.5 kilograms.

Preparation

1. Sort the berries, remove small twigs or leaves, and rinse well.
2. Pour onto a cloth or paper towel folded in several layers to drain all the water.
3. Combine sugar and currants in a suitable container, grind with an immersion blender or mash with a fork.
4. Place the jars and sterilize the lids in the oven or any in a convenient way.
5. Pour the mixture into a saucepan and bring to a boil on medium heat. Be sure to remove any sweet foam that appears.
6. Boil the jam for 10 minutes, during which time it will begin to thicken.
7. Transfer the hot jam into sterile jars, tightly screw or roll up the lids.
8. Place it on the blanket, bottom up, and wrap it up. Keep covered until completely cool.

Currant jam without cooking - raw

Black currants are suitable for storing for the winter not only in the form of jam. These berries, pureed with sugar, turn out very tasty. This option will reduce the time for preparing vitamins for future use, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.

You will need:

• currants, 1 kilogram.
• sugar, 1 kilogram,
• blender (if available).

It’s worth saying right away that using a blender is not necessary, but this reduces the cooking time; you can puree the berries using a puree masher or a fork.

Preparation

• Place the pre-sorted and washed currants in a deep container and cover with sugar.
• Grind in any convenient way, leave for 20 minutes until the crystals dissolve.

• If you plan to freeze the “raw jam,” then pour it into plastic containers and put it in the freezer.
• You can store it in the refrigerator. To do this, sterilize the lids and jars and dry them on a towel. They must be dry so that the currants do not “ferment.”
• Pour the berries, grated with sugar, into prepared containers, close with lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and subtle taste.

You will need:

• granulated sugar, 1.2 kilograms;
• mint sprigs, medium bunch.

Preparation

1. Rinse the berries and mint under water; for convenience, you can put them in a sieve.
2. Place the currants into a saucepan and add sugar. Let the juice stand out, this will take 20 minutes.
3. During this time, wash the jars with soda and sterilize them.
4. Place the pan with sugar and currants on the stove, turned on at medium power.
5. Stirring the jam periodically, wait until it boils.
6. Chop mint leaves and add to berries.
7. Boil for 10 minutes, transfer to sterile jars, and close the lids tightly.
8. Place on a blanket, bottom up, wrap, and cool completely.

The jam turns out very tasty, unusual, piquant. You will love this jam.

Blackcurrant jam without seeds and skins

This recipe is more labor-intensive than previous options, but you can work hard for the result. Currants separated from seeds and skins are a truly royal dessert.

You will need:

• black currants, 1 kilogram;
• sugar, 1 kilogram.

Preparation

1. Sort the berries, discard leaves or spoiled specimens, and wash in a colander under running water.
2. Place on several layers of paper towel to dry.
3. Using a meat grinder or blender, grind the currants into puree, then pass it through a sieve. This way, the seeds and skins will not end up in the jam.
4. Place the grated currants into an enamel or non-stick pan.
5. Bring to a boil on medium-high burner, stirring, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, and keep on the stove for another 10 minutes.
7. Pour currant jam into pre-sterilized jars and screw on the lids.
8. Wrap in a blanket, bottom up, and leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currants gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is no more difficult to prepare than from one type of berry.

You will need:

• red currants, 400 grams;
• black currant, 600 grams;
• sugar, 1.7 kilograms.

Preparation

1. Sort and rinse the berries; for convenience, you can do this through a colander.
2. Place in a saucepan with a thick bottom and add sugar.
3. Leave to form juice for 30 minutes.
4. After this time, put it on the stove, turned on at medium power, bring to a boil, skim off any foam that appears.
5. Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special attachment for sterilization).
6. Boil the jam for five minutes.
7. While hot, pour it into sterile jars and screw on the lids.
8. Turn all the jars upside down, wrap them in a blanket, and cool completely.

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.

Hello! Today we’ll talk about very tasty and healthy blackcurrant jam. I have chosen a lot for you good recipes preparing this delicacy.

In addition to the fact that it is very tasty, it is also very healthy. Currants will give us their vitamins in winter. At the same time, it strengthens the immune system and drinking fruit juice from it is useful for colds and coughs. I usually just mix the confiture with some water and drink it.

And it can be very useful in cooking. For example, for greasing cakes or you can also pour it over ice cream. It will be very tasty. I always loved to eat this as a child. And I always liked to just spread it on a white bun and eat it with milk, mmm... just finger licking good.

For me, the most difficult thing in making this jam is sorting through the berries, especially if you have collected a lot of them. As a child, with my grandmother in the village, it was I who was charged with doing this. Oh, how I didn’t like it, especially when your friends went to the river or somewhere else.

Be sure to sort out the berries, clean them of twigs and leaves. Then rinse and dry with a paper towel.

To begin with, I would like to present a very simple recipe for making our confiture. The berries really only take 5 minutes to cook. The main thing is to follow all the described recommendations and then you will get simply amazing jam with the aroma of fresh berries.

Ingredients:

• Blackcurrant – 500 gr
• Sugar - 600 gr
• Water – 50 ml

The proportions can be changed, the main thing is to maintain the ratio of ingredients.

Preparation:

1. Place the berries in a saucepan, add water and bring to a boil. Then cook for 5 minutes, remembering to stir. Cook over medium or high heat, the main thing is that it is constantly in a boiling state.

2. Then add sugar, stir until dissolved and bring to a boil. Then leave until cool. Then place in pre-sterilized jars and close with lids. Store in a cool place.

How to make blackcurrant jam for the winter

This recipe is considered traditional. This is exactly how my grandmother cooked. When you eat it, you feel the taste of childhood and the warm, affectionate gaze of grandma, who, although we were strict, she loved all her grandchildren very much.

Ingredients:

• Blackcurrant – 5 kg
• Sugar – 5 kg
• Water - 7.5 glasses

Preparation:

1. Pour sugar into a cooking vessel and fill it with water. Bring to a boil. Boil until the syrup becomes clear.

2. Then add the berries to the boiling syrup. Stir gently and turn off the heat. Leave in this position for a day.

3. After a day, put it on the fire again, bring to a boil, skim off the foam and turn it off. Leave it again for a day.

4. The next day, put it on the fire again, bring to a boil, remove the foam and cook for about 15 minutes.

Place 2-3 tablespoons of jelly on a clean, cool plate. Cool and run a spoon through the middle. If the edges do not begin to meet, then the jam is ready.

5. Place everything in sterile jars, close and place in a place to store your preparations.

A simple recipe for jam through a meat grinder without cooking

Here's the recipe, it couldn't be simpler. Personally, I like to cook using the raw method. The aroma of fresh currants is felt even in winter.

Ingredients:

• Blackcurrant – 1 kg
• Sugar – 2 kg

Preparation:

1. Grind clean and dried berries through a meat grinder. Add sugar there and stir.

2. Place in clean, sterile jars, leaving a distance of 3-4 cm to the edge. Place a layer of sugar on top. Close with lids and store in a cool, dark place. Although with this recipe, it can be stored at room temperature.

Blackcurrant confiture with orange for the winter

Currant and orange are a very interesting combination of flavors. Try making this confiture. You should definitely like him. I will present two options for cooking raw without cooking, which are slightly different from each other.

Ingredients:

• Blackcurrant – 1 kg
• Sugar – 2 kg
• Orange – 1 piece

Preparation:

1. Cut the orange into slices, discarding the seeds. Then grind the berries and orange slices, straight with the peel, through a meat grinder.

2. Then pour into a bowl with sugar and mix thoroughly. Cover the bowl with the jam with cling film and leave for 2-3 hours.

3. Transfer the infused delicacy into sterile jars and close the lids. They can be stored at room temperature.

Now look at another recipe. In addition to orange, banana is also added here. Once you try this jam, you will simply lick your fingers.

Ingredients:

• Currants - 3 cups
• Sugar - 4 cups
• Orange – 1 piece
• Banana – 1 piece

It turned out to be a very tasty and vitamin-rich treat. I'm sure you haven't tried this yet. I already tried it last year. I highly recommend this delicacy.

Black and red currant jam (jelly) - five minutes

Another option that I love. In general, I like to make all sorts of assorted dishes, mixing flavors. I recommend that you try to do it this way too. The proportions of black and red berries are not important. Place as you wish.

Ingredients:

• Red and black currants – 1 kg
• Sugar – 1 kg

Preparation:

1. Mix assorted berries with sugar and stir until they release juice.

Rinse the berries, but it is not necessary to remove the branches.

2. Then place on the stove and bring to a boil. Cook for 3 minutes, stirring vigorously constantly.

3. After cooking, pour everything into the pan through a sieve. Press the berries thoroughly through it. Try to keep all the pulp dry.

You can make a wonderful fruit drink from the remaining cake. So don't rush to throw it away.

4. Using a clean spoon, skim off any foam from the jelly. Then pour into sterilized jars. Leave until cool. After it has cooled, cover with clean lids and store in a storage area. You should end up with a very thick and incredibly tasty jelly.

Blackcurrant pureed with sugar for the winter - recipe without cooking

I would also like to share this wonderful way of making jam for the winter. A simple and quick version of aromatic confiture will remind you of the taste of summer and fresh berries, like from the bush.

Ingredients:

• Currants – 1 kg
• Sugar - 1-2 kg

The proportions of sugar depend on how you will store this jam. If at room temperature, then add 2 kg, but if in a cold place, 1 kg of sugar is enough.

Preparation:

1. Rinse the berries and place them on a paper towel. Be sure to dry them. Then sort through and remove twigs and leaves.

2. Place the berries in a blender and add sugar. Whisk until it becomes a jelly-like mass.

3. Pour into a dish and leave for several hours until the sugar is completely dissolved. Stir every half hour.

4. After a few hours, put everything into sterile jars, sprinkle 2 tablespoons of sugar on top and close the lids. Then simply put it away in storage.

Video on how to make blackcurrant jam in a slow cooker

For those who like to cook in a slow cooker, I have compiled a video. It describes the entire cooking process in great detail. Well, it’s very convenient - you put it in, put it in the desired mode and go about your business without worrying about anything.

Ingredients:

• Currant berries - 1 kg
• Sugar – 1 kg

It turns out very tasty and no worse than on the stove. But in winter you can enjoy wonderful jam. And it helps a lot with colds. When I have a fever, I make myself a fruit drink from it and drink it constantly. Tasty and healthy.

Well, my dear friends, today I have presented to you the best, in my opinion, selection of blackcurrant jam recipes. I think that when the season for harvesting these berries comes, they will come in handy.

I myself personally different years I tried all these wonderful options and I can say that I haven’t decided on my preferences, as they all turn out very tasty.

Without exaggerating at all, we can say that currants are a real storehouse of health. Its dense, slightly tart small berries contain twice as much potassium as overseas bananas, and 4 times more vitamin C than the recognized leaders of citrus fruits, lemon and orange. To provide the body daily requirement in vitamin C, it is enough to eat only 15 berries, so doctors advise using it in case of winter lack of vitamins, pulmonary and colds.

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

Currants have an incomparable fresh aroma, which is called blackcurrant. It comes from fresh shoots, buds, leaves and, of course, berries.

Your favorite berry is perfect for making aromatic, tasty and healthy jam. The bright and rich taste of currant jam has a luxurious palette with a slight bitterness; it cannot be confused with other berries. Making currant jam is not difficult, although the preparation process takes much longer than the cooking itself. Picking and sorting berries is a labor-intensive task that requires patience and attention.

Blackcurrant jam - preparing dishes

The jars in which we plan to put the jam should be prepared in advance, washed thoroughly, doused with boiling water and dried. Only varnished lids are taken specifically for currants, since it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamel dishes are chosen for cooking.

You can prepare the berries for cooking in a plastic or plastic container and grind them with a wooden masher, since using metal objects reduces the concentration of vitamin C.

Blackcurrant jam - preparing the fruit

The collection of currant fruits begins about a week after it has fully ripened. As soon as the berries have completely turned black, you can start picking the berries, and try not to overexpose them on the branch, since, in addition to the fact that they can crack, bleed juice 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 last long without refrigeration. They are collected in dry weather when the dew has subsided; 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, the remaining 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 water over sugar and bring to a boil, filter the mixture. Pour the finished syrup in its pure form into an enamel bowl and carefully lay out the prepared berries and place on low heat. This recipe allows you to make excellent jam in one step, and the foam is completely removed. In just 10 minutes your jam is ready - put it in jars, seal it and turn it upside down.

Blackcurrant jam - recipe 2 (without cooking)

Currants 1kg
Sugar 1-1.5 kg + another 100 g.

Pour well-dried currants into a plastic container (you can use a plastic one), grind them with a wooden masher, and mix thoroughly. You can pass the currants through a large grinder (diameter 2.5 mm). Let stand for 5-10 minutes and put into jars. Sprinkle sugar on top and seal tightly. This jam should be stored in the refrigerator or in the cellar for a year, the temperature should not be higher than 1 degree so that all beneficial properties currants

Blackcurrant jam - recipe 3. Five minutes.

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

Currants 9 glasses
Raspberries 3 cups

Sugar 15 glasses
Water 300 grams

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

Blackcurrant jam Recipe 4

Sugar 1 kg
Blackcurrant puree 1.25 kg
At the beginning of cooking, mix half the sugar with the puree, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of sugar, stir and cook until tender (another 15-20 minutes). Place in jars or wooden boxes lined with parchment and 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 easiest way to measure the number of berries is 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.

— A more delicate taste of berries is obtained if you first blanch them in a juicer for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

— To prepare 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, less sugar is taken than for jam - 800 grams is enough for 1 kg. Otherwise, the technology for making jelly is similar to making regular jam; cook it until the foam stops forming.

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

Dear editors 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 an easy-going person, I agreed.

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

I didn’t even try with regular scissors, I immediately started using manicure scissors.

After an hour of painstaking work, 200 grams were already ready, but the scissors were finally dull!

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

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

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

In this case, the berry should be slightly squeezed on the back side so that the sepals stick out.

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

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

Sincerely,

Katso

From the editor

Dear Katso!

Our entire editorial team, as well as I personally, are immensely admired by your ingenuity, perseverance, and concern for our readers.

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

We hope that the joint preparation and subsequent consumption 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