It’s very easy to make blackcurrant jam for the winter 😉, even from frozen berries. There are a huge number of options for currant jam. Let's look at the simplest and most delicious recipes in great detail, with a description of each step, because making such preparations for the winter is very important in order to preserve all the benefits of this berry - both vitamins and microelements.
Black currant berries are one of the healthiest, they are a real treasure trove of health. It is rich in vitamins A, B, C, P, organic acids (citric and malic), beneficial substances such as potassium, iron, zinc and others. The content of ascorbic acid in currants is several times higher than in citrus fruits. Jam, compotes, marshmallows, jellies, marmalades, and currant wine are prepared from blackcurrant berries. Currant leaves and fruits are brewed and used for decoctions or as tea.
Currants are very necessary for the prevention of colds, blood purification and hematopoiesis, as well as for atherosclerosis. It also helps with cardiovascular diseases. Blackcurrant jam is not only tasty, but also very healthy. Therefore, it is imperative to prepare it for the winter.
In previous articles we looked at recipes, and. Today we'll look at simple recipes making currant jam.
Blackcurrant jam is a wonderful dessert; it turns any tea party into a celebration. It can also be used for filling pies and added to cake creams. It is prepared quickly and stores well. There are many ways to make delicious currant jam. Let's look at some of them. 🙂
Recipe for thick blackcurrant jam for the winter
Properly prepared jam retains all the beneficial properties of the berry. When processed, currants almost do not lose their amazing qualities and fill our body with vitamins, strengthen the immune system, improve digestion, and make us feel better during colds and flu.
Making jam has long been a traditional activity in our country. After all, it is important to take vitamins not only in the summer, but also to stock up on them for the winter. And in this matter, currant jam is our first assistant.
Ingredients:
- Sugar – 1 kg,
- Currants – 1 kg,
- Glass of water.
How to make currant jam:
We sort, wash and dry the currants. When the berries are prepared, we begin to make blackcurrant jam for the winter. It is necessary to take into account the differences from and. The berry releases juice slowly and requires more sugar. Typically, proportions from one to one to one to one and a half (currants to sugar) are used.
Currant jam will turn out tasty and tender with whole berries if you blanch them in boiling water for several minutes before processing and then cool them in cold water. The time depends on the size and ripeness of the fruit.
It is advisable to use water good quality– spring or purified from the tap. You can buy drinking water.
In the pelvis or enamel pan pour in water, add sugar. We put our dishes on the fire and bring to a boil.
After boiling, add some currants and cook for a few minutes, stirring.
Gradually add currants and sugar. We prepare all the jam like this, adding a glass of berries and a glass of sugar alternately every five minutes.
Cook over low heat, stirring constantly and removing foam.
Pour the hot jam into sterilized jars.
We close the lids and turn the jars over and wrap them up.
Currant berries are prone to oxidation, so the jam is rolled up with lids that do not oxidize.
Jam can be stored at room temperature.
Five-minute blackcurrant jam
This jam is prepared very quickly and therefore there are a lot of vitamins left in it. The berries are not overcooked, each currant remains soft and whole. The jam is prepared with a small amount sugar and adding water.
Ingredients:
- Sugar – 1.3-1.5 kg (depending on the acidity of the berries),
- Currants – 1 kg,
- Glass of water.
How to make blackcurrant jam 5 minutes:
The jam is called that because it takes 5 minutes to cook. Five minutes is a very popular recipe, since all the vitamins are preserved in such currant jam. Despite heat treatment, the berry retains all its beneficial properties.
It is advisable to pick currants a week after ripening, before the berries begin to crack. The harvest can be harvested with brushes, and the berries can be separated before processing.
So let's get started. We prepare our currants. We clean the berries from debris. We remove twigs, sepals, and unripe fruits.
We wash the berries under cold water(under slight pressure so that it remains intact) and leave it in a colander so that the water can escape. Many housewives, before cooking, scald the currants in a colander so that the berries do not burst during the cooking process and in order to remove the film from them. Next, dry the berries.
Pour sugar (1.5 kg) into a saucepan and pour water (200 ml). Cook sugar syrup.
After the syrup has boiled and the sugar has dissolved in it, add currants to it. We are waiting for it to boil. Turn it off immediately.
Leave the berries for 2 hours so that the currants are saturated with syrup.
How long to cook currant jam? If it is used as a dessert, then the processing time can be any. If we want to focus on useful properties ah currants, then you need to reduce the time of its heat treatment.
After this, put our currant jam on the fire and boil for 5 minutes, stirring with a wooden spoon. We remove the foam. Cook the jam over low heat.
We check the readiness: to do this, drop some jam on a saucer; if a drop of jam does not spread, then the currant jam is ready.
Pour the jam into sterilized jars.
And we roll up.
This currant jam is perfectly stored at room temperature.
Five-minute blackcurrant jam jelly
Five-minute aromatic blackcurrant jelly is an excellent winter treat. At first glance, the process is labor-intensive, but in fact, even a novice housewife can handle it. This jam is prepared very quickly and easily. It freezes perfectly, since the berries contain natural pectin, and the consistency is like jelly, without the need to add gelatin or other thickeners. The jam can be used to bake various pies or simply spread on bread. This jam is a wonderful dessert for tea in the cold winter.
Ingredients
- Sugar – 1.5 kg,
- Currants – 1 kg,
- Glass of water.
How to make jam:
This recipe allows the use of overripe or underripe berries, as well as very large or small size. We prepare the berries as usual: sort them, rinse them in a colander and dry them.
We prepare the berries immediately before processing - remove the twigs and sepals. There is no need to do this in advance, because after such cleaning the vitamins in the skin and pulp begin to quickly deteriorate.
Beat our blackcurrants with a blender.
Take a colander and put three layers of gauze on top. We pass our currants through a sieve.
We wait until all the juice has drained and squeeze out the remainder by hand.
Currant jam should be prepared in an enamel glassware or any other that is not prone to oxidation.
We get blackcurrant juice.
Add sugar.
We put our future jelly on the fire and slowly bring it to a boil. Cook for 5 minutes.
To check the readiness of the jelly: you can drop the jam onto a cold dish and if the drop turns into jelly, then it is ready.
Pour the hot jelly into jars that have been previously sterilized in the microwave, oven or steam. When the jam has cooled, close the lids. There is no need to turn the jars over.
Store in a cool, dark place.
Jam from black currant five minutes jelly is ready! 🙂
Bon appetit!
Hello, gentlemen!
It's already the middle of summer, which once again gives us gifts. The berries ripen on the bushes, and we make preparations from them. Last time they rolled it into jars and... And today I propose to make delicious blackcurrant jam with a slight sourness.
I, like any housewife, really like this dessert, because it turns out like jam. And most importantly, it has a thick and jelly-like consistency, all because it has a special preparation technology. Moreover, basically all the recipes are designed so that you will spend a great amount, and it won’t take much time.
Memories of my childhood often come flooding back to me, where my grandmother and mother always cooked it according to the recipe for 5 minutes. Now nothing much has changed, this particular option remains one of the favorite and best.
But, before you start, you should stock up on sugar and a large bucket of currants. You also need to take a convenient and deep container in which you will cook the berries. This can be an enamel basin or a stainless pan.
And if you want unusual notes in taste, then add any other fruit to the black berry. For example, these could be bananas, oranges, raspberries, and even gooseberries. You can also make currant jam from different varieties, because as you know, fruits can be red, black and white. The result is an original trio.
Well, everything needs to be prepared for work, now let’s move on to preparation.
You will be pleasantly surprised when you cook using this simple technology and see jam in a jar that will remind you of jelly. Quick and very tasty, in just a couple of minutes you can finish a large number of preparations.
By the way, I already described this recipe in my other article, when I made it and said that it is universal and has been tested for years.
Don’t forget about the proportions, as everywhere else they are taken 1 to 1. I decipher them in in this case this means that if you took one glass of currants, then you will need the same amount of granulated sugar. If we convert this into kilograms, it will come out something like this: 1.250 g of granulated sugar is needed per 1 kg of berries.
We will need:
- black or red currants - 3 tbsp.
- granulated sugar - 3 tbsp.
- water - 0.5 or 1 tbsp.
Stages:
1. For work you will need clean jars. Wash them first baking soda, and then boil or hold over steam.
2. Place the currants in an enamel deep bowl. Take berries that are ripe and firm, without visible damage. Wash in cold tap water. Next, express all excess moisture and start cooking.
3. Move to the stove, pour in a glass of water, maybe take a little less. Turn on the flame and bring to a boil.
4. Cook for exactly 15 minutes. Remove from heat and immediately add granulated sugar. Which will almost instantly begin to dissolve. It is most convenient to stir with a wooden spatula.
5. When all the grains of sugar have dissolved, let the jam sit for a while and rest. Next, pour it into jars and screw on the lids.
If you pour it very hot, the berries will separate from the syrup and you will get this picture, empty in one place and thick in another.
By the way, it’s very convenient to pour the treat using a funnel.
6. This amount of ingredients yielded 6 jars or 1.5 liters. Cool. It is after complete cooling that the jam will acquire the desired consistency and will look like jelly. Store in a cool place.
Thick blackcurrant jam (jelly) through a meat grinder - recipe without cooking
Honestly, I would give a second name to this dish - seedless and skinless currant jam. Such a preparation can be made either raw or, as they say, still alive. That is, you can grind large and small berries with sugar and place them in jars or freeze them.
Or you can do it in a different way, but you’ll see how it is right now.
We will need:
- currants – 2 kg
- granulated sugar - 2 kg
Stages:
1. Take required quantity berries and rinse well in a colander. Allow all liquid to drain. Then transfer to a meat grinder or use a blender, and better with a juicer. You will get such a fragrant puree.
2. Please pass the resulting mass through a strainer so that it is homogeneous. This will allow you to get rid of the skins and seeds.
3. Pour the mixture into a saucepan and heat over low heat until the first bubbles appear. Then add sugar, take it 1 to 1, that is, if you get about 1 kg of jam, then add the same amount of sugar.
4. Stir constantly until the grains are completely dissolved, and the heat should be at its lowest at this time. Once the sugar has completely dissolved, cook for another 5 minutes.
Advice! If you want it to be even thicker, then cook for 10-15 minutes, but remember that there will be much less vitamins in the finished product.
And immediately turn off and move into sterile glass jars and cover with clean lids.
This is such a beautiful confiture that came out, and look at the consistency, it’s worth a spoonful. Happy discoveries!
Five-minute currant recipe - a simple recipe without water
Well, the recipe couldn't be simpler. What is his trick? And the fact is that preparation comes down to one simple step. As you know, the boiling process destroys vitamin C, and currants contain a lot of it, so you can cheat and not bring the mixture to a boil.
This jelly will be more useful and will give you the preserved vitamins that we so need in winter.
I didn’t add a lot of sugar to this recipe, as they say and is mentioned everywhere, but to make this treat sweet and sour.
We will need:
- currants – 2 kg
- sugar - 600 kg
Stages:
1. These are such liquid suns, like black beads. Collect them from your garden or buy them at the market.
2. Grind in a way convenient for you, scroll in a meat grinder, or use a blender or food processor.
3. Then wipe through a strainer, or place in gauze, folded several times to separate the bones and skins. Squeeze out the juice and leave the cake in pies or use for other purposes.
4. Wear gloves and squeeze with your hands.
5. And then place the mass in a saucepan, add sugar. Place on the stove and turn on the minimum setting and heat to 70 degrees, it will take about 5 minutes. Cook while stirring until all the sugar dissolves.
If you still want to boil and make the jam not soggy, then boil for no more than 5 minutes.
6. And then pour into clean jars and close with nylon or self-tightening lids. Store the preparations strictly in the refrigerator. The jam will thicken as it cools completely.
Video on how to cook currant jam in a slow cooker
If you are comfortable with a slow cooker, then you can easily prepare such a delicacy in it, because if there are very few berries, then this great idea. After all, the bowl of such an assistant is quite deep and has high sides.
I suggest you read these instructions in detail and learn some secrets by watching this film. The multicooker brand here is Redmond, but I tried it and made it in Polaris, and it turned out no worse. Take note. Enjoy watching!
Recipe for blackcurrant jam “5 minutes” in glasses
Here is another option, say there were already two above. But this one is special, it has a slightly different structure. This is because the peculiarity of this preparation is that the berries must stand in sugar syrup for about one night. Well, then everything is as usual. I also recommend trying it and cooking it sometime in your spare time.
We will need:
- currants - 4 tbsp.
- sugar - 5.5 tbsp.
- water - 0.5 tbsp.
Stages:
1. Put sugar (half the dose) into the washed currants and pour in half a glass of water. Stir and leave to stand overnight.
2. So, in the morning, stir the mass again.
3. Heat the jam over low heat and simmer for about 5 minutes. At the same time, do not forget to take a container with high sides, otherwise it will be difficult to track, as you can see in this photo. Turn away a little and the treat will run away from you.
Once 5 minutes have passed, add the rest of the sugar and cook for another 15 minutes over low heat.
Do not forget to remove the foam when boiling with a special spoon.
4. Before putting it in jars, be sure to check it for readiness, drop it on the side or wall of the dish, if the drop spreads, then the jam is not ready yet.
Pour the cooled treat into sterilized jars and cover with clean metal or plastic lids. Put it in the cellar for long-term storage.
Eat with tea and milk, as well as fresh bread. Bon appetit!
Blackcurrant jam with whole berries - the most delicious recipe
In fact, this option assumes that the currants will float in sweet syrup. It turns out very tasty, especially if you pour this delicacy and also serve it with and.
We will need:
for a 1.5 liter can:
- black currant berries – 0.8 kg
- sugar – 760 g
- drinking water – 1 l
- citric acid – 2 tsp
Stages:
1. Wash the black berries and place them in enamel dishes. Add sugar and stir. Sprinkle with citric acid to set the color. Then pour in a little water to liquefy the mixture.
2. Cook over low heat for 15 minutes after vigorous and active boiling. Berry to berry. After pouring into jars, first wash them with baking soda. Let them cool upside down under the blanket.
3. Close with metal lids for a special machine. Store in a cool and dark place away from direct sunlight.
Assorted red and black currants
Have you ever thought about taking red, black, and maybe white currants and combining them together, that is, together? What do you think will happen? She's still a beauty. The result will be a culinary delight that looks like a rainbow, but this is if you cook the berries whole and do not twist them. Good idea is not it?
You can experiment, take your own varieties of berries and your dessert will turn out even tastier. And in winter it is an excellent helper for colds and viral diseases.
We will need:
- red and black currants - 500 g each (together 1 kg)
- granulated sugar - 1.8 kg
- water - 1 l
- lemon zest - 1 tsp
Stages:
1. Sort the berries, remove the branches and tails. Wash and shake in a colander to drain all the moisture.
2. Then put sugar in a saucepan (take half of the total amount, that is, 900 g) and pour water into it, turn on the stove over medium heat, the sand will begin to melt before your eyes and turn into sweet syrup. Bring it to a boil and immediately add the berries.
Simmer for five whole minutes, stirring. At this stage, you can already pour it into clean jars and roll it under a sterile nylon lid. If you prefer this option, then add the sugar all at once.
Well, if not, then cool the mass.
3. And take special device or use gauze. So that all the syrup and juice come out of the berries.
4. And then boil this aromatic liquid again and add the remaining sugar. Stir and add a couple of drops of lemon juice, and grated zest for piquancy. Cook after boiling for 5 minutes.
5. Don’t forget to control the whole process, stir. And then, when the time is up, pour the boiling currant jam into sterile jars with a clean ladle.
6. Screw on the lids and let cool on the counter.
Currant confiture with cherry leaves - you'll lick your fingers!
This delicacy is not only healthy, but it also does not cause allergies in little sweet tooths. Although we adults won’t refuse such food either. After all, it tastes impeccable, it is the cherry leaves that give a new note, shade, and what a fantastic smell.
Do such a miracle as a test and then definitely say “ Thanks a lot" There is nothing difficult, the main thing is to follow this method described below and you will succeed!
We will need:
- Currants – 1000 g
- Sugar - 1000 g
- Water - 0.3 ml
- Cherry leaf - 9 pcs.
Stages:
1. Start canning by preparing currants and cherry leaves. Wash thoroughly.
2. Then make syrup from the leaves. Fill them with water and boil, they should simmer for 10 minutes and give off the desired aroma. Then remove them. Add berries to this elixir and cook for about 10 minutes, then add granulated sugar and stir. Cook for another 6-7 minutes.
3. Pour hot into well-washed jars. Cover with lids and store in the cellar.
Let these cute jars fit in your cellar for several months. After all, autumn is coming very soon, and winter is not far away. There will be something to remember during home gatherings on long evenings.
I say goodbye to you until tomorrow and wish everyone have a great day and sunny weather. Good bay!
Jam, what could be tastier? Let’s make blackcurrant jam using the hot method, which is very tasty and the cold method, which is very healthy. Nothing can spoil currants.
Cold blackcurrant jam, without cooking.
Since currants are a valuable dietary and medicinal product, we will try to preserve as much as possible all the vitamins contained in it. You should take only well-ripened berries; if they are not ripe, scatter them thin layer on the floor and let it sit for several days. After this, sort out the black currants, wash them in cold running water so that all specks are washed off and dry. Then grind the berries in a food processor or blender, add sugar, or better yet, powdered sugar and mix thoroughly until smooth. Take twice as much sugar by weight as berries.
Place the currant mass into prepared jars, shoulder-deep, sprinkle a 1-1.5 cm thick layer of sugar on top and close with lids, either hermetically sealed or with simple lids or parchment paper. We recommend storing natural currant jam only in the refrigerator or . Prepared like this in a simple way Currants are perfectly preserved, because they have few oxidative enzymes, which allows them to be used like fresh berries for making jelly, jelly, sauce and compote. Blackcurrant jam will completely preserve the taste and aroma of fresh berries.
Blackcurrant jam, in a classic way.
Make the jam so that the berries retain their shape. To prepare jam, take 1 kg of blackcurrant berries, 1.5 kg of granulated sugar, 2.5 glasses of water. Sort and rinse the berries, boil water and put them in boiling water for 2 minutes. Place the berries on a drainer, rinse with cold water, and let the water drain. Use the water in which the currants were blanched to prepare the syrup, dissolve the sugar in 2.5 glasses of water, boil and lower the berries into the boiling syrup. In order for the berries to remain intact and not overcook, they should be cooked in two or three batches, for a total of 10 minutes, and allowed to sit for at least 6 hours. 
The foam from currant jam is very tasty; it should be collected during cooking and served with ice cream or cream. Pour the finished jam into jars and seal.
“Five-minute” blackcurrant.
This is also jam, but quick enough, and not long enough for at least some of the beneficial substances in the currant to disintegrate. The berries will hardly feel the heat treatment when preparing the “five-minute”. It is black currants that are well suited for this harvesting method. To prepare, take 1.2 - 1.5 kg of sugar per 1 kg of blackcurrant, and depending on its ripeness, and 1.5 glasses of water. Pour water into a bowl for making jam and add sugar, stir until the sugar dissolves and the syrup boils. Pour the berries into the boiling syrup in portions and cook, stirring, over high heat until all the berries are well heated. Cooking should last no more than 10-15 minutes. Pour hot five-minute blackcurrant jam into jars and seal.
Blackcurrant jam in one step.
Delicious jam, more like confiture, can be made from black currants. Sort and wash the berries, pass through a meat grinder, and grind in a meat grinder. To prepare, take 1.5 kilograms of sugar per kilogram of currants. Place the chopped currants in a bowl for making jam and sprinkle with sugar, stir, let stand until a lot of juice appears. Then, stirring, cook the jam in one batch, first over high heat, and then over low until cooked. You will get an excellent homogeneous jam - confiture, made from black currants. Place in jars and seal. This blackcurrant jam can be used as a filling for pies and pies.
Black currant is a miracle berry that has no even approximate analogues. chemical composition. It is maximally saturated with vitamins B, E, D, K, glucose, fructose, organic acids, pectin, and tannins. Currants do not lose their beneficial properties during processing and tolerate freezing well. This berry can have an inhibitory effect on infections and viruses, strengthen the immune system and provide gastronomic pleasure both raw and as a preserve.
Unfortunately, the fruiting period of currant bushes is quite short. The same applies to the shelf life of the berries themselves. The collected fruits begin to dry out or turn sour already 4-5 days after collection. Fortunately, there is an excellent opportunity to preserve tasty and healthy treat for a long period. "Live" blackcurrant jam is an excellent alternative to freezing. Currant jam, prepared without heat treatment, is perfectly stored in a city apartment for at least 5-7 months.
Blackcurrant jam for the winter without cooking differs from other types of preservation. With this type of processing, the berries do not lose their fresh taste and aroma. The thick jelly-like consistency allows you to use this delicacy as a separate dessert for tea or as an important ingredient in a more complex dish.
TIME: 30 min.
Easy
Servings: 6
Ingredients
- Black currant - 1 kg
- White sugar - 1.5 kg
Preparation
Wash the currant berries thoroughly, remove branches and roots. Next, place them in a deep container and use immersion blender grind until nearly homogeneous. If you don’t have a blender, you can grind the currants using a meat grinder. 
Add to currant mass required quantities granulated sugar and beat thoroughly again with a blender. Leave the jam “under the towel” for 24 hours until the sugar is completely dissolved. Stir the mixture from time to time with a clean spoon. 
Rinse glass jars (half a liter capacity) with detergent or soda and sterilize for at least 5-7 minutes. 
Place the grated currants and sugar into the prepared container. Place a 1 cm layer of sugar on top of each jar. Cover the “live” jam with clean plastic lids. 
It is better to store currant jam in a dark, cool place (cellar, refrigerator or cold pantry). The treat can be consumed immediately after preparation or wait until cold. winter period.
If you don’t have space in the refrigerator and don’t have a cellar either, then you can store this jam at room temperature, in a dark place. In this case, take 2 kg of sugar for 1 kg of currants. 
Making “live” blackcurrant jam is a real pleasure. The process is incredibly simple, and the result is truly amazing. With this jam, everyone can enjoy the fresh berry taste and aroma throughout the whole year.
Recipe No. 2. Blackcurrant and blueberry jam without cooking
Raw jam is one of the ways to preserve berries and fruits for the winter without losing their benefits. This jam differs from ordinary jam in taste, higher content of vitamins and a simpler method of preparation. No need to stand at the stove and watch the foam, no need to put it in jars, no need to roll up the lids. However, you only have to store it in the refrigerator. But you can get it at any time, even for New Year and taste summer again. Blackcurrant jam with blueberries without cooking will be especially useful to you if you have children in your family. As you know, black currant contains a lot of vitamin C. This means it is an excellent remedy for colds and acute respiratory infections. Well, it’s difficult to overestimate the benefits of blueberries. But its most important quality is the protection of our eyes. It’s not for nothing that ophthalmologists always advise eating blueberries if you have vision problems. Of course, there are many eye vitamins containing blueberry extract in pharmacies, but they are expensive. This jam will cost you several times less.
So, to prepare it you need to take:
- 500 g black currants,
- 500 g blueberries,
- 1 lemon,
- 900 g sugar.
Recipe for making healthy blueberry and blackcurrant jam
Pour cold water over the berries, wait a couple of minutes, collect all the leaves and twigs that float to the surface. Drain the water, stir the berries and repeat the procedure again until you get rid of all the debris. Then place the berries in a blender bowl. 
Beat thoroughly, add sugar. Alternative way Grinding berries involves grinding them through a meat grinder. 
Stir. Cut the lemon in half, squeeze the juice out of it, being careful not to get the seeds into the jam. Lemon juice serves as a natural preservative in the recipe. Together with sugar, it will prevent the jam from spoiling and extend its shelf life.
Mix again and transfer to suitable sized jars. There is no need to sterilize them, just wash them well. Close tightly with nylon lids and place in the refrigerator, or in the cellar. Take it out as needed and help yourself.
Currant jam is not only very tasty, but also extremely healthy. And it is a must-do for anyone who cares about their health and wants to look and feel great.
Making currant jam is a task that anyone can do, both experienced and inexperienced cooks.
How to make currant jam
Currant jam is usually boiled in enamel glass containers. As a rule, cooking jam begins with preparing syrup. Berries are placed in the finished syrup and boiled for some time. There is also a way to make jam: berries are placed in a bowl and covered with sand. When the sugar dissolves and the berries release their juice, cook over medium heat. Do not stir, but only remove the foam that forms.
The main thing is to stock up on berries, sugar, and the necessary equipment. The ideal container for making currant jam is an enamel basin or a large stainless steel pan. You will also need jars, lids, a wooden spoon for stirring and spreading the jam, and a positive mood.
Jams help us get through the cold season, giving us memories of hot, generous summer days spent stocking up for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just some bread with aromatic and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, closed in summer in jars, they will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to make the most delicious and healthy currant jam.
Classic blackcurrant jam recipe
Compound:
1 kg black currants
1 kg sugar
0.5 glasses of water
Preparation:
Sort, wash and dry the currants.
Pour water into a basin or enamel pan, add one glass of sugar and bring to a boil. After boiling, add a glass of currants. And cook for five minutes with constant stirring, remembering to remove the foam.
Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Prepare all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.
Pour hot into sterilized jars and seal with metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.
Tasty and healthy blackcurrant jam is ready for the winter. It can even be stored at room temperature, which is an advantage. Bon appetit!
Blackcurrant jam in liquid syrup
There is such a thing as “dessert syrup jam”: the liquid part of the preparation is unusually aromatic and tasty, whole berries float in the syrup, but their quantity is moderate. This jam is used with those dishes where it is appropriate to serve a sweet sauce. Pancakes, cheesecakes, casseroles compete for the right to be on the same plate with this beautiful and tasty jam. Blackcurrant and white ice cream are an elegant pairing with a piquant taste. If we move on to festive banquet decoration, then you can pour a tablespoon of whiskey or rum into this dessert and add a little natural dark chocolate chips.
Compound:
Blackcurrant – 800 g
Sugar – 750 g
Water – 1 l
Citric acid – 1.5 tsp.
You will get one and a half liters of blackcurrant jam.
How to make dessert syrupy blackcurrant jam
Preparation:
Any variety of currant with a sweet taste is suitable. The berries are sorted, “cut”, and then washed. There are varieties with long stalks, which have to be cut by hand.
Prepare the jam in a container with a coating that does not oxidize. Pour the prepared blackcurrants into the pan.
They put citric acid, with its help the syrup will become “refined” and will not change from a violet-red color to a darker tone.
Add sugar.
Pouring cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should come to a boil over medium-high heat. Then the fire is adjusted so that the berries do not boil. Boil blackcurrant jam for 20 minutes over low heat.
Sterilized jars and lids – standard requirement for all preparations for the winter. Hot blackcurrant jam is poured into jars. The berries changed their shape a little, but remained intact. There is no wateriness in the syrup, it is rich in taste, you can feel a slight pleasant thickness in it.
The rolled up jars cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard period is 1 year.
If the jam is served in " in kind", without adding it to other dishes, then it should be cooled for half an hour. Bon appetit!
Five-minute blackcurrant jam for the winter
Compound:
1 kg black currants
1.5 kg sugar
0.5-1 glass of water
Preparation:
Sort the berries, wash them and dry them.
Pour water into a basin or enamel pan, add sugar and stirring constantly, bring to a boil.
Place all the currants into the boiling syrup, bring to a boil again and cook after boiling over low heat for five minutes.
Immediately pour the hot currant jam into sterile jars and seal. Wait until completely cool and store in a cool place. Bon appetit!
Five-minute blackcurrant jam with grated ginger
Since childhood, we have loved our mother’s five-minute jam! It is very fragrant!
And here there is also ginger! Just an explosion of taste!
Compound:
Black currant – 0.5 kg
Sugar – 0.75 kg
Water – 375 ml
Grated ginger – ½ tbsp. l.
Preparation:
Wash the berries and dry on a towel. Place in a colander and scald with boiling water.
Bring water and sugar to a boil.
Grate the ginger on a fine grater.
As soon as the syrup boils, add berries and ginger to it and cook for 5-7 minutes.
Immediately roll into sterile jars.
Store in a cool place. Bon appetit!
Five-minute currant jam for the winter “Currant trio”
It doesn't take long to cook. You can make two servings at once, one after the other - it is better not to increase the serving, since it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.
Ingredients of currant jam in glasses:
Blackcurrant - 3 cup
White currants - 3 cup
Red currants - 3 cup
Granulated sugar - 6 cup
Water - 1 glass
Preparation:
Sort the berries, rinse and place in a bowl or pan for cooking. Pour 1 glass of water and put on fire.
Bring to a boil, simmer for 2-3 minutes until the berries release juice. Add 1 cup of sugar. Stir. Add sugar in portions. Cook while stirring so that the sugar does not stick to the bottom.
Bring to a boil, reduce heat and simmer for 5 minutes, skimming off any foam. During the cooking process, foam will appear, which must be skimmed off, otherwise the dessert will ferment.
Place in sterilized jars. Roll up. Wrap in a quilted jacket and leave to cool for a day. Bon appetit!
Blackcurrant jam in a slow cooker
Blackcurrant, which is so valued for its high content of vitamins, often ends up on the table of housewives. After all, you can cook it different ways, including using a multicooker.
Compound:
1 kg black currants
1.5 kg granulated sugar
Preparation:
For jam you need to prepare the fruits. Black currants are moving. All twigs, plant debris, leaves and spoiled berries should be put aside. All high-quality fruits should be poured into a colander and rinsed with warm water.
Leave the blackcurrants in this form for a few minutes. It is necessary that the berries are suspended to remove excess moisture.
Place the prepared berries in a multicooker bowl. Cover them with granulated sugar.
Then the device is set to the “Quenching” mode for 1.5-2 hours. This approach will allow the jam to simmer gently. At the same time, you can safely close the lid of the multicooker with jam, without worrying that the sweetness will “run away” onto the table. The technology will do everything itself.
On a note
Note! Some multicookers have a “Milk porridge” mode. If you choose it, the jam cooking time will take only 35 minutes.
All that remains is to pour the delicious and aromatic blackcurrant jam into jars. In order for the delicacy to be stored for a long time throughout the winter, the containers must be sterilized. They should be covered with the same lids on top. When the blackcurrant jam has cooled down, you need to put it in a cool place and dark place. Bon appetit!
Blackcurrant jam with gooseberries without cooking
This is an interesting recipe; it uses not berries as ingredients, but the juice of gooseberries and black currants.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg granulated sugar
From this amount of products you will get 750 g of dense and thick jelly. It will take you 1.5 hours to prepare the dessert over two days.
Preparation:
First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.
All berries need to be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take stainless steel dishes. No need to add water.
Place the pan on low heat. The berries need to be heated a little over the fire, and they will release the juice on their own. The fruits should be pressed down a little with a spatula or wooden spoon.
The berries need to be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. There should be 1.5 times more granulated sugar. That is, for 1 cup of berry syrup you need to use 1.5 or 2 cups of granulated sugar.
The resulting mass is poured into a wide bowl. You need to pour sand into it in small portions. It must be mixed with a wooden spoon. When the sugar has dissolved, close the container and leave it overnight.
In the morning, you can distribute the currant jam into jars. If this is difficult to do due to the mass hardening, you can heat it over low heat for just a minute.
When the jelly has completely hardened in the jars, they need to be sealed with screw caps. Typically, such blackcurrant and gooseberry jam does not require cooking special conditions storage You can leave the jelly in the room without any problems. The main thing is to follow step by step instructions during the cooking process and do not place containers with ingredients near heating sources. Enjoy your tea!
Recipe for blackcurrant and apple jam
I suggest you diversify your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g black currants
1/4 part lemon
400 g sugar
300 g apples
Preparation:
Sort through the berries and wash them thoroughly. Place berries and sugar in a bowl food processor. Grind to form currant puree.
Pour the mixture into an enamel pan and cook for 5 minutes.
Wash the apples, core them and cut into medium-sized slices. Place apples in water mixed with lemon juice to prevent them from darkening.
After the currant puree has reduced slightly, add the apples. Cook for 10 minutes, stirring constantly.
Pour the prepared hot currant jam into sterile jars and roll up. Turn over, wrap in a warm towel and leave for a day.
Store the jam in a cool place. The delicacy can be served with pancakes, cheesecakes or simply with tea. Enjoy your tea!
Jelly-like blackcurrant jam with blueberries
The berries are whole, and the jam turns out thick, like jelly.
Compound:
1 kg black currants
0.5 kg blueberries
1 kg sugar
Preparation:
We take the amount of sugar in a 1:1 ratio by weight. We sort the berries and wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to stir the jam, especially before it boils. Mix by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then do the same 2 more times.
And most importantly, if you want to get thick, jelly-like blackcurrant jam, instructions below
For cooking we take about half of all sugar! But mix the second half into the prepared hot jam until completely dissolved. Stir in carefully, being careful not to turn it into a puree, although the berries will stabilize after cooking.
We use Zhelfix (pictured) to make jam from neutral berries. Ingredients of Zhelfix: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.
Even jam from berries poor in pectin turns out thick with a minimum of sugar.
Bon appetit!
Recipe for blackcurrant jam for the winter with cherries and apples
Try making jam according to this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will certainly enchant you!
Compound:
1 kg black currants
1 kg apples
1 kg cherries
3 kg granulated sugar
1 lemon (juice from it)
This quantity of products should yield 2 liters of jam.
Preparation:
The berries must be washed and the best ones selected. The seeds are removed from the cherries. Apples are peeled and cut into slices. Black currants are simply poured into the dishes.
The berries need to be twisted. Cover with granulated sugar and leave for a couple of hours.
The products should be carefully mixed and brought to a boil. Lemon juice is added to the composition, after which you need to cook the mixture of berries for another half hour. The mass should boil down by about 1/3.
The finished currant jam is placed in prepared jars and screwed on with lids. After cooling, the container is put away in a cool place. Bon appetit!
Blackcurrant and apricot jam for the winter
Compound:
1 kg apricots
1 kg sugar
2 cups water (for thicker jam use 1 cup)
1-2 handfuls of black currants
Preparation:
Wash the apricots, cut them and remove the pit. Put in a black currant berry instead.
Boil syrup from water and sugar and very carefully place the apricots into it. Bring to a boil and heat over very low heat for 10 minutes. Remove from heat and leave until completely cool.
Then bring to a boil again and cook over low heat for 15 minutes. Cool.
So 3 times. Do not stir the jam while cooking so that the currants do not fall out of the apricots. Simply use a spoon to gently dip the apricots into the syrup.
Carefully place the cooled jam into jars. Roll up.
The result will please you. The jam will turn out beautiful and very aromatic. Bon appetit!
Grandma's recipe for currant jam - video recipe
Delicious blackcurrant jam for the winter
Bon appetit!
Blackcurrant and raspberry jam for the winter
Currant jam is useful. And if you make jam from the duo of currants and raspberries, you will get an amazing delicacy with a rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort during the cold winter season.
Ingredients of blackcurrant jam in glasses:
3 cups black currants
9 cups raspberries
9 cups sugar
5 g citric acid
Preparation:
We start preparing our dish with raspberries. The berries need to be sorted, washed and left for a while.
Do the same with black currants.
Pour black currants and raspberries into a common basin or pan. Then cover the fruits with granulated sugar, alternating layers.
On a note
It is better to lay out the products in layers: raspberries - granulated sugar - black currants - remaining sugar. This will allow you to get the optimal amount of juice.
Towards the end of cooking, remove the foam from the surface of the jam and add citric acid, which is a good preservative.
The finished blackcurrant and raspberry jam must be carefully mixed with a wooden spoon or spatula.
Pour the resulting blackcurrant jam into previously prepared jars and roll up the lids. But you can’t immediately put the workpieces in the cellar or refrigerator.
This can only be done after 24 hours, when the jars have time to cool down. Bon appetit!
Blackcurrant jam for the winter with orange
Compound:
1 kg black currants
800 gr. orange
2.5 kg. Sahara
Preparation:
Grind currants and oranges in a meat grinder.
Twist the oranges with the peel, removing the seeds.
Add sugar and mix well.
Leave for a day for the sugar to dissipate, stirring occasionally.
Then put it into jars and into the refrigerator. Bon appetit!
Recipe for blackcurrant jam for the winter with vanilla
Another recipe for delicious blackcurrant jam with vanilla. Just imagine its infinitely delicate and at the same time slightly tart taste! Its godlike!
Compound:
3 kg granulated sugar
3 kg black currants
6 glasses of water
1 packet of vanillin
Preparation:
Sort and rinse the currants.
Then the syrup is prepared. Pour all the sugar into a container and fill it with 6 glasses of water. Over medium heat, bring the mixture until completely dissolved. To do this, you need to stir it constantly.
Add vanillin to the boiling liquid and keep the mixture under heat for another 5-7 minutes.
When the syrup becomes clear, it is ready.
Next, the berries are carefully poured into the syrup and brought to a boil over the fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served. Bon appetit!
Blackcurrant jam for the winter. Simple recipe
Compound:
1 kg black currants
1 kg sugar
1 glass of water
Preparation:
Wash the blackcurrants, remove the stems and rinse. Then blanch in boiling water for 5 minutes and place in a bowl.
We don’t drain the water, but measure out the required amount and pour it into the pan. Add sand and cook thick syrup. Let it boil and boil for three minutes.
Pour boiling syrup over the berries, put on the fire, and bring to a boil. Remove the foam and leave for 12 hours.
After 12 hours, put on the fire and cook the jam until tender. You can check readiness with a drop of jam syrup - it should not spread when the saucer is tilted, it should hold its shape. Another sign is a decrease in foam formation.
Place the finished jam into sterilized jars, let cool and seal.
Bon appetit!
Black and red currant jam for the winter by the glass
Now is the harvesting season, and it’s the turn of currants in our region. This universal recipe, thanks to its speed and ease of preparation, as well as its excellent taste, will firmly settle in your arsenal of preparations.
Ingredients of currant jam in glasses:
Red and black currants – 3 cups (cup = 250 ml)
Water – 1 glass
Sugar – 6 glasses
Preparation:
Sort the berries, rinse, remove the stems.
Mix sugar and water and bring to a boil.
Pour the berries into the sugar syrup and cook, stirring, for about 10 minutes over low heat.
Place the hot jam into sterilized jars and let cool.
Cover with lids and store in a dark, cool place. Bon appetit!
Advice
Freeze large currants and then use them in baked goods, compotes, jelly and yogurt in winter.
Redcurrant jam for the winter. Step-by-step instruction
Compound:
1 kg red currants
1.2 kg granulated sugar
1 glass of water
vanillin
Preparation:
Sort the currants, remove from the branches, rinse and dry.
Pour granulated sugar into the pan where the jam will be cooked, add water and put on fire. Boil the syrup.
Place the berries in the boiling syrup and shake the pan.
Bring to a boil and cook after boiling for 20 minutes, skimming off the foam.
After 20 minutes, check the jam for readiness. If the chilled jam in a tilted spoon does not pour out, but stays well in it, like jelly, then it is ready. Or a simpler option: drop a drop onto a clean saucer. If the drop does not spread when you tilt the saucer, then the jam is ready.
Add vanillin. Mix.
Pour into jars sterilized in any way, cover with a towel. Let cool and roll up.
Very tasty, aromatic red currant jam is ready! It just begs for some bread! Bon appetit!
So, currants are a very healthy and tasty berry. And the recipes for its preparation are so varied that every housewife will definitely choose the right one for herself.
I hope the recipes for making black and red currant jam from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of currants will lift your spirits. I wish you a pleasant tea party!
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