Currant jam recipes. Blackcurrant jam for the winter: recipes “you will lick your fingers. Currant five-minute jam
Blackcurrant is a berry, the benefits of which have been known since ancient times. These berries are just a "vitamin bomb" for the body, because. black currant contains a huge amount of vitamin C, B1, PP, as well as a large number of useful microelements and minerals.
Surprisingly, by eating 2 tablespoons of blackcurrant in any form, a person will provide himself with a daily norm of useful substances of the main series.
Due to the fact that there are no enzymes in the composition of the berry that contribute to the destruction of ascorbic acid during long-term storage, blackcurrant can be safely harvested for the winter. It will be just as useful as fresh.
All kinds of compotes, jellies, jams are cooked from blackcurrant, it is frozen, but the most common way of harvesting is jam.
Amazing properties of black currant
Blackcurrant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure a cold in a natural way, and not to buy expensive and not always useful drugs.
Currant treats not only colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.
Surprisingly, blackcurrant is able to increase the effectiveness of antiviral drugs and antibiotics tenfold.
The right choice of berries and their preparation
Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red, but much healthier.
For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotica, Dubrovskaya, Dobrynya, Izyumnaya and others. It is faster to process a large berry (sort out, wash), so the preparatory process will take much less time.
You should also take into account the thickness of the peel of the berry. For jams and compotes, varieties with thin skins are more suitable, but for freezing, on the contrary, with thick ones.
For jam, a well-ripened currant is taken, it must be carefully torn off the brushes, removing spoiled and rumpled berries, and put in a colander. Rinse well under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.
Grated currants with sugar - perfect jam for the winter
Ingredients
- berries - 1 kg;
- sugar - 1.7 kg.
Cooking
- Prepare large currant berries as described above. Spread them on a towel and dry thoroughly for several hours.
- Then pour the currants into a bowl in two handfuls and knead each serving with a pusher.
- Transfer the berry mass to a clean saucepan, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
- Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring occasionally throughout the day.
- When all the sugar has dissolved, the jam should be distributed in dry jars and covered with lids. Such jam should be stored on the shelf of the refrigerator.
Blackcurrant jam
Jam according to this recipe looks more like jam, because. it turns out thick, tasty and very fragrant.
Ingredients
- Blackcurrant - 14 glasses;
- Sugar - 18 glasses;
- water - 3 cups.
Cooking
- To prepare such a jam, you first need to boil the syrup. In a saucepan, mix water and half the norm of sugar, cook the syrup until transparent.
- Pour the prepared currants directly into the boiling syrup, boil and boil for five minutes. Turn off the fire and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
- Pour hot blackcurrant jam into sterile jars, close with sterile nylon lids and store in the cold.
Video recipe for blackcurrant jam.
Double benefit in one jar - jam with honey
This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.
Ingredients
- Black currant berries (frozen or fresh) - 0.5 kg;
- Sugar - 1 cup;
- Honey - 2 teaspoons;
- Drinking water - 1 glass.
Cooking
- Sort currant berries and wash. Now you need to cook the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
- As soon as the sugar is completely dissolved, put honey and slowly bring to a boil, remembering to stir.
- After that, add the prepared currants and cook for 10 minutes, removing the foam. Set the jam aside and let cool.
- Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then send to a dark and cool storage room.
Blackcurrant and banana blank option
This recipe for blackcurrant jam is quite unusual and very tasty.
For cooking, the following products are needed:
- currant - 0.5 kg;
- granulated sugar - 0.5 kg;
- ripe bananas - 0.5 kg.
Cooking
- We send the berries and sugar to the blender bowl and beat until the sugar is completely dissolved. Peel and cut bananas into cubes, put them in a blender and beat until smooth.
- The resulting mass is laid out in sterile jars, closed and stored in the refrigerator.
This fragrant jam has a mousse texture, it is perfectly spread on bread and does not spread. Bon appetit!
Currant-apple jam
Blackcurrant jam itself is very tasty, but if you combine it with apples, the result will exceed all your expectations.
For this recipe you will need:
- Lemon - 1 quarter;
- Sugar - 0.4 kg;
- Apples - 0.3 kg;
- Blackcurrant - 0.3 kg.
Cooking
- We sort out the currants, wash them and put them in the bowl of a food processor or blender, pour sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
- My apples, take out the core and cut into slices. Squeeze the juice from a quarter of a lemon and mix with a little water. Pour the prepared apples with this water so that they do not darken.
- When the currant puree is a little boiled down, pour apples into the pan and cook for a quarter of an hour over low heat.
The finished jam can be poured into sterile jars and stored for the whole winter, or you can eat it right away or serve it with pancakes or pancakes. Bon appetit!
Amazing video recipe
Currant jam is not only very tasty, but also extremely healthy. And it is certainly necessary to do it for everyone who monitors their health and wants to look great and feel the same way.
Making currant jam is a task that everyone can do, both experienced and inexperienced cooks.
How to cook currant jam
Currant jam is usually boiled in enamelled glassware. As a rule, cooking jam begins with the preparation of syrup. Berries are placed in the finished syrup and boiled for a while. There is also such a way of cooking jam: berries are placed in the dishes and covered with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.
The main thing is to stock up on berries, sugar, and the necessary equipment. An ideal container for boiling currant jam is an enamel basin or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading jam, and a positive mood.
Jams help us get through the cold season by bringing back memories of the hot, bountiful summer days we 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 bread with fragrant and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, closed in jars in the summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to cook the most delicious and healthy currant jam.
Classic blackcurrant jam recipe
Compound:
1 kg blackcurrant
1 kg sugar
0.5 cups of water
Cooking:
Sort, wash and dry the currant berries.
Pour water into a bowl or enameled pan, add one glass of sugar and bring to a boil. After boiling, add a glass of currant. And cook for five minutes with constant stirring, not forgetting to remove the foam.
Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Cook all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.
Pour hot into sterilized jars and roll up with metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.
Tasty and healthy blackcurrant jam for the winter is ready. It can be stored even 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 workpiece is unusually fragrant and tasty, whole berries float in 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 spicy taste. If we turn to a festive banquet decoration, then in such a dessert you can throw a tablespoon of whiskey or rum and add a little shavings of natural dark chocolate.
Compound:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp.
Get one and a half liters of blackcurrant jam.
How to cook dessert blackcurrant syrup jam
Cooking:
Any varieties of currants with a sweet taste are suitable. The berries are sorted, "cut", then washed. There are varieties with long pedicels, they have to be cut by hand.
Jam is prepared in a dish with a coating that does not oxidize. Prepared blackcurrants are poured into the pan.
They put citric acid, with its help the syrup will become "refined" and will not go from purple-red to a darker tone.
Fall asleep sugar.
Pour cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should boil over medium-high heat. Then the fire is regulated so that the berries do not boil. Blackcurrant jam is boiled for 20 minutes over low heat.
Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. Berries slightly changed shape, but remained intact. There is no wateriness in the syrup, it is rich in taste, it has a slight pleasant density.
Rolled cans cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard term is 1 year.
If the jam is served in its “natural form”, without adding to other dishes, then it should be cooled for half an hour. Bon appetit!
Blackcurrant jam for the winter five minutes
Compound:
1 kg blackcurrant
1.5 kg sugar
0.5-1 glass of water
Cooking:
Sort the berries, wash them and dry them.
Pour water into a basin or an enamel pan, add sugar and, stirring constantly, bring to a boil.
Put 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 roll up. Wait for it to cool completely and store in a cool place. Bon appetit!
Five-minute blackcurrant jam with grated ginger
Since childhood, we love mom's five-minute jam! It is very fragrant!
And here is the ginger! Just an explosion of taste!
Compound:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.
Cooking:
Wash the berries, dry on a towel. Put in a colander and scald with boiling water.
Bring water with sugar to a boil.
Finely grate the ginger.
As soon as the syrup boils, pour berries and ginger into it, cook for 5-7 minutes.
Immediately roll into sterile jars.
Store in a cool place. Bon appetit!
Currant jam for the winter five-minute "Currant Trio"
Cooking is obtained, relatively not long. You can immediately make two servings, one after the other - it is better not to increase the portion, because it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.
Composition of currant jam in glasses:
Blackcurrant - 3 cups
White currant - 3 cups
Redcurrant - 3 cups
Sugar - 6 cups
Water - 1 glass
Cooking:
Sort the berries, rinse and put in a bowl or saucepan for cooking. Pour 1 cup of water and put on fire.
Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 cup of sugar. Stir. Pour in sugar in batches. 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 the foam. During the cooking process, a foam will appear, which must be removed, otherwise the dessert will ferment.
Pour into sterilized jars. Roll up. Wrap with a padded jacket and leave to cool for a day. Bon appetit!
Blackcurrant jam in a slow cooker
Black currant, which is so valued for its high content of vitamins, often ends up on the table of housewives. After all, you can cook it in various ways, including using a slow cooker.
Compound:
1 kg blackcurrant
1.5 kg of granulated sugar
Cooking:
For jam, you need to prepare the fruits. Black currant is moving. All twigs, plant debris, leaves and spoiled berries should be set aside. All high-quality fruits should be poured into a colander and rinsed with warm water.
In this form, blackcurrant is left for several minutes. It is necessary that the berries are on weight to remove excess moisture.
Transfer the prepared berries to the multicooker bowl. Cover them with sugar.
Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to boil slightly. At the same time, the lid of the multicooker with jam can be safely closed without worrying that the sweetness will “run away” to the table. The technology will do everything by itself.
On a note
Note! Some multicookers have a "Milk porridge" mode. If you choose it, then the cooking time of the jam will take only 35 minutes.
It remains to pour delicious and fragrant blackcurrant jam into jars. In order for the delicacy to be stored for a long time all winter, the containers must be sterilized. From above they should be closed with the same lids. When the blackcurrant jam cools down, you need to rearrange it in a cool and dark place. Bon appetit!
Blackcurrant jam with gooseberries without cooking
This is an interesting recipe, it uses gooseberry and blackcurrant juice instead of berries as ingredients.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg of granulated sugar
From this amount of products, 750 g of dense and thick jelly will come out. It will take 1.5 hours to prepare a dessert for two days.
Cooking:
First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.
All berries must 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 dishes made of stainless steel. You don't need to add water.
We put the saucepan on a small fire. The berries need to be slightly warmed up on the fire, and they will release the juice themselves. The fruits should be pressed down a little with a spatula or a wooden spoon.
Berries must be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. Sugar should be 1.5 times more. 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. To it you need to pour sand in small portions. It must be mixed with a wooden spoon. When the sugar dissolves, the container must be closed and left overnight.
In the morning, you can distribute currant jam in jars. If this is difficult to do due to the solidification of the mass, you can heat it over low heat for just a minute.
When the jelly is completely frozen in the jars, they need to be rolled up with screw caps. Usually such blackcurrant jam with gooseberries without cooking does not require special storage conditions. Jelly can be left in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and do not place containers with blanks near heating sources. Happy tea!
Recipe for blackcurrant and apple jam
I suggest diversifying your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g blackcurrant
1/4 part lemon
400 g sugar
300 g apples
Cooking:
Sort the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to the state of currant puree.
Pour the mixture into an enamel pan and cook for 5 minutes.
Wash the apples, peel them from the cores and cut into medium-sized slices. Drop apples into water mixed with lemon juice to prevent them from browning.
After currant puree is slightly reduced, add apples. Boil for 10 minutes, stirring constantly.
Pour the finished hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.
Store jam in a cool place. The delicacy can be served with pancakes, cheesecakes and just for tea. Happy tea!
Jelly blackcurrant jam with blueberries
The berries are whole, and the jam is thick, like jelly.
Compound:
1 kg blackcurrant
0.5 kg blueberries
1 kg sugar
Cooking:
We take the amount of sugar in a proportion by weight of 1: 1. We sort out the berries, wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to interfere with the jam, especially before boiling. Stir by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then 2 more times.
And most importantly, if you want to get a thick jelly-like blackcurrant jam - instructions below
For cooking, we take about half of all sugar! But the second half is mixed into the finished hot jam until completely dissolved. Mix carefully, trying not to turn into a puree, although the berries stabilize after boiling.
We use for cooking jam from neutral berries Gelfix (pictured). Gelfix composition: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.
Jam, even from berries poor in pectin, turns out to be thick with a minimum of sugar.
Bon appetit!
Blackcurrant jam recipe for the winter with cherries and apples
Try to make jam according to this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will certainly captivate you!
Compound:
1 kg blackcurrant
1 kg apples
1 kg cherries
3 kg of granulated sugar
1 lemon (juice)
From this amount of products you should get 2 liters of jam.
Cooking:
The berries must be washed and the best ones selected. Bones are removed from cherries. Apples are peeled and cut into slices. Blackcurrant just spills into the bowl.
Berries need to be twisted. Cover with sugar and leave for a couple of hours.
The products should be gently mixed and brought to a boil. Lemon juice is added to the composition, after which you need to boil the mixture of berries for another half hour. Approximately 1/3 of the mass should boil down.
Ready-made currant jam is laid out in prepared jars and twisted with lids. After cooling, the container is removed to 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 blackcurrants
Cooking:
Wash the apricots, cut and remove the pit. Put in a blackcurrant berry instead.
Boil syrup from water and sugar, very carefully transfer apricots into it. Bring to a boil and simmer for 10 minutes over very low heat. Remove from heat and leave to cool completely.
Then bring back to a boil and simmer for 15 minutes over low heat. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to carefully dip the apricots into the syrup.
Carefully arrange the cooled jam in jars. Roll up.
The result will please you. The jam will turn out beautiful and very fragrant. Bon appetit!
Grandma's currant jam recipe - video recipe
Delicious blackcurrant jam for the winter
Bon appetit!
Blackcurrant jam with raspberries for the winter
Currant jam is useful. And if you cook jam from a duet of currants and raspberries, you 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 in the cold winter season.
Composition of blackcurrant jam in glasses:
3 cups blackcurrant
9 cups raspberries
9 cups of sugar
5 g citric acid
Cooking:
We start cooking our dish with raspberries. Berries need to be sorted out, washed and left for a while.
Do the same with blackcurrant.
Pour blackcurrant and raspberry berries into a common basin or pan. Then cover the fruits with sugar, alternating in layers.
On a note
It is better to spread the products in layers: raspberries - granulated sugar - black currants - the remaining sugar. This will allow you to get the optimal amount of juice.
By the end of cooking, remove the foam from the surface of the jam and add citric acid to it, which is a good preservative.
The finished blackcurrant jam with raspberries should be gently mixed with a wooden spoon or spatula.
Pour the resulting blackcurrant jam into pre-prepared jars and roll up the lids. But you can’t immediately clean the blanks in the cellar or refrigerator.
This can be done only after 24 hours, when the jars will definitely have time to cool. Bon appetit!
Blackcurrant jam for the winter with orange
Compound:
1 kg blackcurrant
800 gr. orange
2.5 kg. Sahara
Cooking:
Twist 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 to dissolve the sugar, stirring occasionally.
Then we put it in jars and put it in 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 tender and at the same time slightly tart taste! Its godlike!
Compound:
3 kg of granulated sugar
3 kg blackcurrant
6 glasses of water
1 sachet of vanillin
Cooking:
Sort and wash currants.
Then the syrup is prepared. All the sugar is poured into the container and poured with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.
Pour vanillin into the boiled 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 a fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served at the table. Bon appetit!
Blackcurrant jam for the winter. simple recipe
Compound:
1 kg blackcurrant
1 kg sugar
1 glass of water
Cooking:
My blackcurrant, remove the stalks, wash. Then blanch in boiling water for 5 minutes and put in a bowl.
We do not drain the water, but measure the right amount, pour it into the pan. We add sand and cook a thick syrup. Let it boil and boil for three minutes.
Pour the berries with boiling syrup, put on fire, bring to a boil. Remove the foam and leave for 12 hours.
After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.
We lay out the finished jam in sterilized jars, let it cool and cork.
Bon appetit!
Black and red currant jam for the winter in glasses
Now is the harvesting season, and in our lane it is the turn of currants. This is a universal recipe due to the speed and ease of preparation, as well as excellent taste, will firmly settle in your arsenal of preparations.
Composition of currant jam in glasses:
Currant red and black - 3 cups (glass = 250 ml)
Water - 1 glass
Sugar - 6 cups
Cooking:
Sort the berries, rinse, remove the stalks.
Mix sugar with water and bring to a boil.
Pour the berries into the sugar syrup and cook, stirring, for about 10 minutes over low heat.
Spread hot jam in sterilized jars, let cool.
Cover with lids and store in a dark, cool place. Bon appetit!
Advice
Freeze large currant berries and then use them in pastries, compotes, kissels and yogurts in winter.
Red currant jam for the winter. Step-by-step instruction
Compound:
1 kg red currant
1.2 kg of granulated sugar
1 glass of water
vanillin
Cooking:
Sort out the currants, remove from the branches, rinse and dry.
In a saucepan where jam will be cooked, pour granulated sugar, pour water and put on fire. Boil syrup.
Dip the berries into the boiling syrup, shake the pan.
Bring to a boil and cook after boiling for 20 minutes, removing the foam.
After 20 minutes, check the jam for readiness. If the chilled jam in an inclined spoon does not pour out, but keeps well in it, like jelly, then it is ready. Or a simpler option: drip a drop onto a clean saucer. If the drop does not spread when the saucer is tilted, 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, fragrant redcurrant jam is ready! It just begs for bread! Bon appetit!
So, currant is a very healthy and tasty berry. And the recipes for its preparation are so diverse that each housewife will definitely choose the right one for herself.
I hope the recipes for preparing 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 currant will cheer you up. I wish you a pleasant tea!
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Black currant a very healthy berry, so it is used to make delicious jam for the winter. Blackcurrant jam contains many vitamins and nutrients, so necessary for us in the winter. Thrifty housewives, in the season of currant ripening, try to close delicious jam for the whole family.
The best blackcurrant jam recipes for every taste.
Simple Recipes: blackcurrant jam 5 minutes with whole berries, currant jelly, blackcurrant in own juice, blackcurrant jam-jelly, raw blackcurrant jam.
A delicious jam that cooks very quickly, which is why it is called a five-minute. Berries remain whole and retain a maximum of vitamins.
Ingredients: blackcurrant 1.5 kg, sugar 2 kg, water 2 cups of 200 ml.
Recipe
Sort currants, remove twigs and green leaves, bad berries. Wash under running water. Prepare half-liter jars: wash and sterilize.
Pour water into a saucepan and add sugar, put on fire. Cook the syrup until the sugar is completely dissolved, stirring.
Pour the berries into the boiling syrup. After boiling, cook for 5 minutes, do not forget to remove the foam.
Pour the finished jam into jars and roll up the lids.
From this amount of ingredients came out 6 half-liter jars of delicious jam for the winter.
Video - Five-minute blackcurrant jam
A simple recipe for making blackcurrant jam in your own juice, healthy and tasty jam.
Ingredients: blackcurrant 1.5 kg, sugar 1 kg.
Recipe
Sort the berries, wash under running water, remove the leaves and twigs. Prepare jars and lids for canning: wash and sterilize.
Grind 500 grams of blackcurrant berries with a blender or scroll through a meat grinder. Pour into a saucepan, add the berries that remained intact, sugar and mix.
Put on fire and after the contents begin to boil, cook for 5 minutes.
Pour the finished jam into jars and roll up the lids.
I got 4 half-liter jars of delicious jam in my own juice.
Jam with whole berries, but like jelly. Delicious and quick to prepare.
Ingredients: blackcurrant - 5.5 cups, sugar - 7 cups, water - 1.5 cups.
Recipe
In a saucepan in which you will cook jam, mix currant berries, water and 3.5 cups of sugar together.
Put on fire, boil for 5 minutes. Remove from the stove, add 3.5 cups of sugar, stir until completely dissolved and immediately pour the jam into prepared half-liter jars and roll up.
It turned out 3 half-liter jars of healthy jam-jelly from this amount of ingredients.
Healthy and tasty blackcurrant jam, easy and quick to prepare.
Ingredients: blackcurrant, sugar.
Recipe
Sort currant berries, wash. Twist the berries through a meat grinder or chop with a blender.
We combine together sugar and chopped berries in a 1: 1 ratio. Stir and leave at room temperature until sugar dissolves.
Taste, if there is little sugar then add and again wait until it melts completely.
Prepare jars in advance, wash, sterilize. Arrange the jam in dry, clean jars, close the lids and store in the cold (a refrigerator is ideal).
Video - Currant for the winter
A simple recipe for currant jelly. Thick jelly can be spread on bread, very tasty and healthy.
Ingredients: black currant 1 kg, sugar 1 kg.
Recipe
Wash the berries, you can not touch from the branches. Together with the sprigs, we throw the berries and sugar into a bowl for making jam.
We put on a small fire and mix for 10 minutes, until the sugar is completely wet. We increase the fire to the maximum, as it boils, remove the foam that appears. Cook for 3-5 minutes.
Pour a little jam through a colander, wipe with a wooden spoon, twigs will remain in the sieve. Pour hot jam into clean jars, leave to cool completely, do not cover with lids.
Such currant jelly can be rolled up and stored in the basement, or closed with lids and stored in the refrigerator.
Here are such simple recipes for delicious and healthy blackcurrant jam.
Happy tea drinking in winter!
We offer to prepare not a simple, but a secret jam recipe, but the best blackcurrant jam, because the boiled berries keep their shape, turn out juicy and soft, despite the naturally rough skin.
To prepare the syrup, add 1.5 kg of sugar to 200 g of water.
The calculation was made for the preparation of 1 kg of berries.
A photo. Fresh blackcurrant for jam
How to cook blackcurrant jam for the winter at home.
Cooking jam begins with the fact that the fruits are thoroughly cleaned of dry leaves, stalks and other debris.
In order to soften the dense, thick skin of currants and avoid shriveled and hard berries in jam, it is recommended to boil them in water (3 minutes) and let them cool with water. It is better to do this procedure in the evening, and cook the best jam in the morning.
Only after such a procedure, currant berries are added to the boiled syrup and boiled for 8 minutes. During boiling, you should constantly remove the foam, make sure that the sugar does not burn.
Pour hot currant jam into sterile. Roll up. The best storage of jam will be at t no more than 15 ° C in a dark place.
Now you know the secret of how to properly cook blackcurrant jam so that the berries become soft and juicy. This best jam can be used as a dessert, topping or delicious topping for pies and other baked goods. In addition, currant jam is an indispensable remedy for colds, stomach diseases and anemia.
Hello! Let's talk today about a very tasty and healthy blackcurrant jam. I have selected for you very good recipes for making this delicacy.
In addition to being 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 it is useful to drink juice from it for colds and coughs. I usually just dilute confiture with some water and drink it.
And in cooking it can be very useful. For example, for lubricating cakes or you can still pour ice cream on them. It will be very tasty. I always loved to eat as a child. And I also always liked to just spread it on a white bun and eat it with milk, mmm ... just lick your fingers.
For me, the most difficult thing in making this jam is sorting out the berries, especially if there are a lot of them. When I was a child, my grandmother in the village made me responsible for doing this. Oh, how I didn't like it, especially when your friends went to the river or something.
Be sure to sort out the berry, clear of twigs and leaves. Then rinse and dry with a paper towel.
To begin with, I want to present a very simple recipe for making our confiture. Berries really only take 5 minutes to cook. The main thing is to follow all the recommendations described and then you will get just amazing jam with the aroma of fresh berries.
Ingredients:
- Black currant - 500 gr
- Sugar - 600 gr
- Water - 50 ml
Proportions can be changed, the main thing is to observe the ratio of ingredients.
Cooking:
1. Put the berries in a saucepan, cover with water and bring to a boil. Then cook for 5 minutes, remembering to stir. It should be cooked on medium or high heat, the main thing is that it is constantly in a state of boiling.
2. Then add sugar, stir until dissolved and bring to a boil. Then leave to cool. Then put in pre-sterilized jars and close the lids. Remove for storage in a cool place.
How to cook blackcurrant jam for the winter
This recipe is considered traditional. That's how my grandma used to cook. When you eat it, you can feel the taste of childhood and the warm, affectionate look of a granny, who, although we were strict, she loved all her grandchildren very much.
Ingredients:
- Black currant - 5 kg
- Sugar - 5 kg
- Water - 7.5 glasses
Cooking:
1. Pour sugar into a cooking bowl and fill it with water. Bring to a boil. Boil until the syrup becomes clear.
2. Then put the berries in the boiling syrup. Stir gently and turn off the heat. Leave in this position for a day.
3. After a day, put it on fire again, bring to a boil, remove the foam and turn it off. Again, leave for a day.
4. The next day, put it on fire again, bring to a boil, remove the foam and cook for about 15 minutes.
Put 2-3 tablespoons of jelly on a clean, cool plate. Cool and run down the middle with a spoon. If the edges do not begin to converge, then the jam is ready.
5. Arrange everything in sterile jars, close and send to a place to store your blanks.
A simple recipe for jam through a meat grinder without cooking
Here's the recipe, it couldn't be easier. Personally, I like to cook with the raw method. The aroma of fresh currant is felt even in winter.
Ingredients:
- Black currant - 1 kg
- Sugar - 2 kg
Cooking:
1. Twist a clean and dried berry through a meat grinder. Add sugar to it and stir.
2. Arrange in clean sterile jars, leaving a distance of 3-4 cm to the edge. Put a layer of sugar on top. Close the lids and put in a dark cool place. Although with this recipe, it can be stored at room temperature.
Blackcurrant confiture with orange for the winter
Currant with orange is a very interesting combination of flavors. Try to make such a confiture. you should definitely like it. I will present two options for cooking the raw method without boiling, which are slightly different from each other.
Ingredients:
- Black currant - 1 kg
- Sugar - 2 kg
- Orange - 1 pc.
Cooking:
1. Cut the orange into slices, getting rid of the seeds. Then twist the berries and orange slices, right with the peel, through a meat grinder.
2. Then pour into a bowl with sugar and mix well. Cover the bowl with jam with cling film and leave for 2-3 hours.
3. Transfer the real delicacy to sterile jars and close the lids. You can store them at room temperature.
Now check out another recipe. In addition to the orange, a banana is also added here. Having tried this jam, you just lick your fingers.
Ingredients:
- Currant - 3 cups
- Sugar - 4 cups
- Orange - 1 pc.
- Banana - 1 pc.
Very tasty and vitamin delicacy turned out. I'm sure you haven't tried it yet. I already tried last year. I highly recommend this delicacy.
Jam (jelly) from black and red currants - five minutes
Another option that I love. In general, I like to make all sorts of platters, mixing flavors. I recommend that you try to do it this way. The proportions of black and red berries are not fundamental. Put it at your discretion.
Ingredients:
- Currant red and black - 1 kg
- Sugar - 1 kg
Cooking:
1. Mix the mixed berries with sugar and mix until they give juice.
Rinse the berries, but it is not necessary to peel the twigs.
2. Then put on the stove, bring to a boil. Cook for 3 minutes, stirring constantly.
3. After cooking, pour everything into the pan through a sieve. Crush the berries well through it. Try to keep all the cake dry.
From the remaining cake you can make a wonderful fruit drink. So don't be in a hurry to throw it away.
4. With a clean spoon, skim off the foam from the jelly. Then pour into sterilized jars. Leave until cool. After it has cooled, cover with clean lids and store. You should get a very thick and incredibly tasty jelly.
Blackcurrant mashed with sugar for the winter - a recipe without cooking
I want to share this wonderful way of making jam for the winter. A simple and quick version of fragrant confiture will remind you of the taste of summer and fresh berries, like from a bush.
Ingredients:
- Currant - 1 kg
- Sugar - 1-2 kg
The proportions of sugar depend on how you store such jam. If at room temperature, then add 2 kg, if in a cold place, 1 kg of sugar is enough.
Cooking:
1. Rinse the berries and place them on a paper towel. Be sure to dry them. Then sort through, remove twigs and leaves.
2. Put the berries in a blender and add sugar. Twist to 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, spread everything in sterile jars, pour 2 tablespoons of sugar from the top and close with lids. Then just put it away for storage.
Video on how to make blackcurrant jam in a slow cooker
For those who like to cook in a slow cooker, I picked up a video. It describes the entire cooking process in great detail. And what is 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 yes, it helps a lot with colds. When I have a temperature, I make myself a fruit drink from it and drink constantly. Tasty and healthy.
Well, my dear friends, today I have presented you the best, in my opinion, selection of blackcurrant jam recipes. I think that when the season for harvesting this berry comes, they will come in handy for you.
I myself personally tried all these wonderful options in different years and I can say that I have not decided on my preferences, since they all turn out very tasty.