Blackcurrant jam is a great way to prepare a valuable berry for the winter. This dessert is not only tasty, but also very healthy. It is used to treat colds in winter and fill the body with substances necessary for health.

The benefits of blackcurrant jam

Blackcurrant contains several times more vitamin C than lemon, which is considered the leader in its content. To fill the body with useful elements, it is enough to consume a couple of tablespoons of these delicious black berries a day.

The most common way to store currants is jam. It helps to strengthen the immune defense in the winter. The composition of this product includes many useful substances:

• macronutrients - potassium, sodium, calcium, magnesium and phosphorus;
• trace elements - iron, iodine, manganese, fluorine, zinc, molybdenum, copper and cobalt;
• folic acid;
• vitamins E, C, B2, B1, P and K.

One hundred grams of sweet berry dessert contains two hundred and eighty-four kilocalories, almost seventy-three grams of carbohydrates, and less than one gram of fat and protein.

Blackcurrant jam has a good diuretic, anti-inflammatory, tonic effect. With this product, you can strengthen and cleanse the body. The product helps a lot in the treatment of:

• colds;
• of cardio-vascular system;
• oncological diseases;
• organs of vision;
• liver;
• kidneys;
• digestive tract.

Blackcurrant significantly improves blood composition and stabilizes blood pressure. It is recommended by doctors to take people after surgery and patients with weakened immune systems.

In addition, currant berries prevent the occurrence of diabetes.

Scientists have proven that regular consumption of these beneficial fruits reduces the risk of Alzheimer's disease.

Ripe berries are used to harvest blackcurrant berries for the winter. They are harvested in dry weather, when within a week after the full ripening of all the fruits on the bush.

Ripe berries are black. There are more sweet notes in their taste, and they easily separate from the brushes.

No need to overexpose the ripened fruits on the bushes. In overripe berries, the level of vitamins decreases, and they are poorly preserved.

Before harvesting, blackcurrant berries are sorted out, debris, tails are removed and washed. Fruits with a thin skin are well suited for jam, and for freezing for the winter - with a dense skin. You can store only dry, undamaged fruits in the refrigerator.

Before proceeding with the preparation of jams or blackcurrant preserves, jars are preliminarily prepared in which the dessert will be stored. Best of all, it will be a half-liter or liter container, since open jam in winter in a large container can quickly not be used up and deteriorate.

Preparing glass jars for jam is easy. This requires each container:

• check for cracks;
• wash thoroughly;
• douse with boiling water;
• dry.

Currants can oxidize when interacting with metal, and therefore it is recommended to choose lacquered lids for twists.

Cook jam only in enameled containers, stirring with a wooden spoon.

Popular blackcurrant jam recipes

Currants boiled and rolled into jars are very useful in cold weather. Such fragrant jam possesses unique fine tastes.

Five minutes - quick and easy

• one and a half kilograms of sugar;
• a kilogram of large blackcurrants;
• one and a half glasses of water.

Currant fruits are blanched for a couple of minutes over low heat. In this, sugar and water are put on a small fire. Berries already removed from the fire are added to the boiling syrup, and the whole mixture is boiled for only five minutes. Hot jam is laid out in a glass container prepared in advance, rolled up with lids. The berries in such a dessert remain intact.

Five-minute blackcurrant jam: video

1. one kilogram of prepared blackcurrant;
2. one and a half kilograms of sugar;
3. half a liter of pure water.

Add granulated sugar to water and bring to a boil over low heat, stirring constantly. Place the currant berries into the finished syrup, filtered through a gauze cut, and cook the mixture over low heat for fifteen minutes. During the cooking process, the foam formed on top is removed.

Jam is poured into prepared sterilized jars and rolled up with lids. Each filled glass container must be placed neck down on a flat surface and left to cool completely.

Blackcurrant jam recipe: video

• kilogram of currant berries;
• one and a half kilograms of granulated sugar.

Mash dry fruits prepared in advance with a wooden pusher in an enameled toe. Place the whole berry mass in a saucepan, stir with half a kilogram of sugar until the sweet crystals are completely dissolved. Then remove the mixture from heat, add the remaining sugar and leave for six hours until it is completely dissolved. During this time, the berries must be periodically mixed. Such jam laid out in jars is covered with lids and stored in the refrigerator.

Blackcurrant jam without cooking: video

Jams and jellies

It is very tasty and healthy in winter, when it is cold outside, to drink tea with a slice of bread spread with jam or jelly-like blackcurrant jam. Such a fragrant dessert will fill the body with strength and protect against colds.

• kilogram of berries;
• one and a half liters of water;
• two and a half kilograms of granulated sugar.

Pour prepared blackcurrant fruits into boiling water and boil for two minutes. The hot berry mass is taken out into a colander and rubbed well through a sieve. Then sugar is added to the crushed fruits, and the mixture is boiled over low heat for a couple of minutes. Hot dessert should be poured into prepared jars and rolled up.

Blackcurrant jelly for the winter: video

• eight hundred grams of black berries;
• three hundred grams of red currant fruits;
• one glass of water;
• kilogram of sugar.

On low heat, it is initially necessary to boil the syrup from sugar and water. The berries of two types of currants are added to the finished sweet mixture, and the whole mass is brought to a boil. After hot berries in syrup, you need to remove from heat and leave for twelve hours. The infused sweet mass is boiled over low heat until the moment when the sweet mixture stops spreading on the plate. Hot jam is poured into sterilized glass jars and lowered onto a flat surface, turning upside down.

• one lemon;
• kilogram of blackcurrant berries;
• one and a half kilograms of sugar.

Berries should be cleaned, washed. Dry and grind with a blender along with sugar. Then this mass must be put on a slow fire and cook, stirring occasionally. Fifteen minutes after boiling, thinly sliced ​​lemon is added to the hot mixture and everything is boiled for another fifteen minutes. Hot berry dessert is poured into jars and left to cool. After that, each jar is covered with paper circles on top, which are soaked in vodka. On top of the bank is tied with a film of polyethylene.

Blackcurrant jam with lemon: video

Currant jam with other berries

You can give blackcurrant jam a variety of original taste qualities by mixing it with other healthy berries.

• five hundred grams of apples;
• six hundred grams of currant;
• five glasses of granulated sugar;
• four hundred milliliters of water.

Initially, you need to boil the syrup from water and sugar. The fruits of black currant are lowered into it and boiled until the berries begin to burst. When cooking, always collect the foam that appears. Apples cut into thin slices are added to this hot mass, and the whole mixture is boiled for twenty minutes. The finished jam should be thick. It is poured into prepared glass containers and rolled up with lids.

• a kilogram of currants;
• half a kilogram of raspberries;
• four hundred milliliters of water;
• one and a half kilograms of sugar.

Pour water into the pan, seven hundred grams of sugar and raspberries with currants. Mix all the ingredients and cook over low heat for no more than seven minutes. Pour the remaining granulated sugar into the hot mixture and mix until it is final. After the jam, put it in jars that are sterilized in advance, and roll up the lids. Each container is placed upside down to cool.

Blackcurrant and raspberry jam for the winter: video

• eight hundred grams of currant berries;
• one grapefruit;
• one and a half kilograms of sugar;
• three hundred grams of water.

Blackcurrant berries must be added to the hot syrup of sugar and water and boiled over low heat for ten minutes. After that, grapefruit slices are added to the berry mass, which are previously cleaned of seeds and side films. The jam is cooked for another twenty minutes. The finished dessert is poured into prepared jars and rolled up with lacquered lids. Inverted closed jars are covered with a warm blanket and left for a day.

You can enjoy the taste of fresh currants in the winter if you make jam without cooking. Such a dessert can only be stored in the refrigerator for no more than three months.

"Cold jam" from blackcurrant

• kilogram of large ripe berries;
• two kilograms of sugar.

Washed and dried blackcurrant fruits must be passed through a meat grinder or ground in a blender. The finished mass is rubbed through a sieve and mixed with sugar. Stir the berry mixture with a wooden spoon until all the sugar crystals are dissolved. This dessert is poured into dry, pre-prepared glass jars, which, after filling, are covered with nylon lids. You can keep the "cold" jam in the refrigerator.

Currant grated with sugar: video

• kilogram of black currant;
• kilogram of sugar;
• kilogram of ripe yellow bananas.

Currant berries must be beaten in a blender along with sugar. Then add the peeled bananas there and chop everything again. Place the finished jam in clean, sterilized glass containers and close the lid. This dessert is stored in the refrigerator.

Currant is a very useful berry. Almost everyone can eat it. But due to the presence of phenolic compounds in it, as well as due to the high content of vitamin K in humans, the level of blood clotting can increase, which is harmful for thrombophlebitis.

Black currant jam contains a considerable percentage of sugar. Due to this, it is not recommended to use it often for obesity and diabetes. Also, you can not eat a blackcurrant dessert in the presence of individual intolerance and allergic appearances to the product.

The beneficial qualities of blackcurrant have been known for a very long time. Almost every housewife tries to prepare several jars of jam from this valuable tasty berry. Such a dessert in winter days will fill the body with energy and prevent colds.

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!

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal website

Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currant almost does not lose its amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.

Blackcurrant jam "Five minutes"

Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.

Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam "Three by five"

Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.

Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Jellied blackcurrant jam

Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.

Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.

Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currant,
1-1.5 kg of sugar.

Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.

Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Blackcurrant jam

Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.

Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.

Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.

Cooking:
To begin with, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey
2 stack water.

Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.

Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted raspberry and currant jam

Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.

Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.

Not the only type of currant grows in our gardens: black currant is perhaps the most popular, but both red and white currants have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skins. Red and white currants are better gelled, which allows them to be widely used in the preparation of marmalade and jelly.

Jellied redcurrant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.

Cooking:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" redcurrant jam

Ingredients:
1 kg redcurrant,
2 kg of sugar.

Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.

Redcurrant jam with vanilla

Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.

Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.

Assorted redcurrant and raspberry or strawberry jelly

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.

Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted currant and walnut jam with honey

Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.

Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Arrange the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.

Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar.

Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.

Redcurrant and cherry jam

Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.

Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.

Redcurrant and watermelon jam

Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.

Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.

Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter white currant juice
1.3 kg of sugar.

Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.

Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Good luck preparing!

Larisa Shuftaykina

Currant with sugar (preparation, recipes)

Currants can be prepared with sugar without heat treatment. Provided that you store it in the refrigerator or basement. Canned and whole currants in sugar, and mashed, and passed through a meat grinder. I give recipes for preserving cold black and red currant jam. You can also prepare white currants.

What berries, jars and lids are needed for canning currants without cooking

For cold jam, currant jams and currant jelly, which are made in a cold way (without heat treatment) are only suitable whole (no damage), ripe berries.

Banks suitable for a small volume - 0.2-0.5 kg (this is how currant raw jam is better preserved). From it must be washed with soda or dishwashing detergent, rinsed well, poured over with boiling water (or sterilized).

Lids you can use different ones, the main thing is to wash them and pour boiling water over them (and boil iron ones). You can close jars of cold currant jam with parchment paper and tie them with twine or other thin twine (rubber bands are not very suitable for money, over time they dry and crumble, and then the jar will be open).

Black currant

Blackcurrant with sugar

1. Blackcurrant with sugar (cold jam, whole berries)

1.1. Composition and proportions

• Blackcurrant - 1 kg;
• Sugar - 1-1.5 kg (+0.5 kg for adding to the neck of the cans).

1.2. Cooking method

• Combine the sorted, washed and dried currant berries with sugar. Mix. Put in prepared jars (tightly). Top up to the very neck with sugar (a layer of sugar will be 0.5-1 cm).
• Close: either washed with plastic lids soaked in boiling water, or cover with parchment paper and tie with twine. Store in a dark and cold place.

The berries, after a while, will give juice and the jam will not become crumbly, but liquid.

2. Blackcurrant jam (raw, not cooked)

2.1. Composition and proportions

• Black currant - 1 kg;
• Sugar - 1.5-2 kg (+0.5 kg of sugar to add to the top of the jar).

2.2. How to cook

• Make a jam: Pass the berries through a meat grinder or crush with a crush. Pour sugar into the resulting blackcurrant puree. Mix everything (until the sugar is completely dissolved).
• Pour jam into prepared jars. Pour sugar to the end of the jar (a layer of about 1 cm). Close with prepared plastic lids or parchment paper, which is tied with twine.
• Store raw blackcurrant jam in a cool, dark place.

Blackcurrant with sugar, pureed (jam)

3. Blackcurrant pureed with sugar (raw jam)

3.1. Composition and proportions

• Blackcurrant - 1 kg;
• Sugar - 2 kg.

3.2. Cooking method

• Rub the prepared berries through a sieve (or pass through a meat grinder, or ceiling). Add sugar. Mix well, cover and leave to infuse in a cool place for 6-8 hours (during this time the sugar will dissolve).
• Divide into prepared jars. Roll up with lids (you can screw or plastic, or you can just close with parchment paper and tie). Store in the same way - in the refrigerator or basement.

Blackcurrant mashed with sugar

Delicious raw blackcurrant jam mashed with sugar. It gels a bit over time.

Red currant

Red currant

4. Redcurrant jelly (from juice, without pulp)

4.1. Composition and proportions

• Redcurrant - 1 kg;
• Sugar - 1.2 kg.

4.2. How to make jelly

• Ceiling the berries, pass them through cheesecloth, folded in several layers, so as to separate the juice from the cake. Combine with sugar and stir well (until sugar dissolves). You can warm it up a little, so the sugar dissolves faster.
• Pour into jars (0.2-0.5 l) and close (prepared iron or plastic). Store in refrigerator or cold basement.

5. Redcurrant jelly (with pulp)

5.1. Proportions and composition

• Redcurrant - 1 kg;
• Sugar - 1.8 kg (0.2-0.5 kg for filling jars to the top).

5.2. How to cook

• Grind the berries in a blender or in a meat grinder. Or ceiling with a pusher. Combine with sugar.
• Distribute to banks. Top with a layer of sugar (about 1 cm). Close with iron or polyethylene (plastic) lids.

6. Assorted currant jelly

6.1. Composition and proportions

• Juice (or puree) of red currant - 1.5 l;
• Juice (or puree) of blackcurrant - 0.5 l;
• Sugar - 2 kg.

You can take different currants (black, red, white) with a total volume of 2 liters, while red, it is desirable to take more, it gels better. And as many kg of sugar (2 kg) as liters of juice (or puree) of currants (2 l). Alternatively, 0.5 liters of currants can be replaced with raspberry juice or puree.

6.2. How to cook

• Squeeze out the berry juice or grind the berries in a puree (with a pusher, meat grinder, blender). Add sugar (if you are canning in the form of mashed potatoes, then set aside 1.5-2 cups of sugar for topping up in jars on top). Mix.
• Pour into banks. If you have mashed potatoes, add sugar (1 cm layer). Close with lids or parchment paper. Store in refrigerator, cellar or basement.

Other currant recipes

Currant compotes

Andrianov Andrey Yurievich. Small basket with currants. Paper/acrylic, 35 cm x 35 cm, 2010

You can grease the pita bread with pureed blackcurrant jam and roll it into a tube. This is delicious!