Extraordinary preparation for winter delicious jam made from blackcurrant has long been a tradition. Our grandmothers and great-grandmothers did not particularly understand chemical composition black currant. They just knew that this was a very healthy berry, it would relieve fever and give strength. Therefore, they prepared black currants in the form of jam, and carefully stored each jar of healing potion.
Now we know what the power of blackcurrant is. And every year we try to preserve it with the least loss of vitamins. I also really want to add a modern twist to old traditions. Therefore, recipes for currant jam prepared in different ways and with all sorts of additives will come in handy. Be sure to share a comment on the article - which recipe is your favorite and how it turned out.
It is no secret that more vitamins remain in jam that is not heat treated. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.
There is no need to roll up this delicacy with an iron lid. A large amount of sugar and proper execution of the technological process will ensure reliable storage even in apartment conditions.
Required equipment:
- Meat grinder or blender.
- Deep bowl for stirring jam.
- Convenient large spoon or wooden spatula.
Ingredients:
- Black currant berries – 1 kg
- Granulated sugar – 2 kg.
Step by step steps:
That's the whole simple process. And the result is a treasure trove of useful things and goodies in your own pantry. The owner has something to be proud of.
What do you think - is jam without cooking better?
Yes, healthier!No, it is not stored much
If you often make blanks, we suggest reading healthy recipes crispy lightly salted cucumbers.
The simplest blackcurrant jam for the winter
Many housewives cook currant jam in the most in a simple way. Same good option. The jam turns out thick and rich. The recipe is also good in cases where there is a bountiful harvest of berries.
Required ingredients:
- Blackcurrant – 1 kg.
- Sugar – 800 gr.
Preparing the jam:
- Sort the berries, wash them thoroughly, and place in a colander.
- Pour boiling water over it. You can also immerse a colander with berries in boiling water for a few seconds.
- Wait a little until the water runs out.
- Place the berries in an enamel bowl, cover with sugar, and set aside for a while. The berries should release juice.
- After a while, carefully mix the mass with a wooden spatula. This will speed up the process of juice secretion. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to put the berries overnight and return to the process the next day.
- Then the basin should be placed on low heat.
- While stirring, let the mixture boil.
- Boil the jam for 15-20 minutes, turn off the heat.
- Distribute into sterile containers and roll up with iron lids. Allow to cool and store.
Such jam, and a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.
If, in addition to jam, you like compotes, read a useful article about a simple recipe for redcurrant compote.
What do you love more?
CompoteJam
Jelly-like blackcurrant jam
Very good recipe. The berries turn out soft and tender. The jam is delicious and the price is good. Try it and see for yourself.
We will need:
- Prepared currants - 4 cups (sorted, washed, dried)
- Sugar – 6 glasses
- Water – 2 glasses.
Making jam:
- Pour the water into an enamel pan or basin.
- Add half the sugar, boil, stirring.
- Place all the berries in the boiling syrup, stir and bring to a boil.
- Cook for 7 minutes.
- Add the remaining sugar, stir, cook for another 5 minutes.
- Place hot in sterile jars and seal with iron lids.
It won’t take you much time to prepare, and you’ll get a lot of pleasure.
Advice just in case. To prevent the jam from molding, you need to cut out a circle from tracing paper to the size of the jar. Soak it in alcohol or vodka, put it on top of the jam, and then roll up the jar. There will never be mold!
How do you like this jam recipe?
I really liked it!I'll look at the next ones
Five-minute blackcurrant jam
Wonderful jam with many advantages. Fast – the name refers to the speed of preparation. Healthy – the vitamins and microelements we need are preserved as much as possible. Finally, it's just absolutely delicious.
Ingredients:
- Water – 1.5 cups
- Black currant – 1 kg
- Sugar – 1.5 kg (can be reduced to 1.3 kg).
Step by step process:
- Sort the berries, rinse thoroughly, and let the water drain in a colander.
- Boil water and pour boiling water over the berries - this way they won’t burst too much when cooked.
- Pour water for syrup (1.5 cups) into an enamel saucepan and boil.
- Add sugar, stir, let it boil. The sugar should dissolve.
- Add berries, stir, let it boil.
- The jam should cook for 5 minutes.
- Pour hot into prepared sterile jars and seal with iron lids.
That's it, quickly and tastefully. Enjoy your tea!
Recipe for blackcurrant jam with raspberries without cooking
Not jam, but double pleasure. In addition, a double blow to vitamin deficiency. Raspberries will slightly dilute the specific taste of currants and add their sour flavor to the jam.
How many raspberries can you add? Yes, as much as you want, but no more than the currants themselves. Ideal option– equal amounts of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely prepare currant jam with raspberries.
Prepare the ingredients:
- Blackcurrant – half liter jar
- Raspberries – half liter jar
- Sugar - two liter jars (weight approximately 2 kg).
Please note that the total number of berries should be 2 times less than the amount of sugar.
Preparing the jam:
Dried apricots can change your favorite jam beyond recognition. This is, well, very tasty and interesting. Dried apricots, no less healthy, will join the vitamin army of currants.
Ingredients:
- Black currant berries – 800 gr.
- Dried apricots – 200 gr.
- Granulated sugar – 2 kg.
Let's prepare an unusual delicacy:
Your household will be delighted with the amazing jam. You can enjoy drinking tea with it, add it to your oatmeal in the morning, and serve it with pancakes.
Jam – five-minute blackcurrant with ginger
Delicate ginger flirts with rich currants. The result is an exquisite taste and extraordinary aroma of jam. To appreciate it, you just need to cook and taste.
Let's prepare a set of ingredients:
- Blackcurrant – 500 grams
- Sugar – 750 grams
- Small ginger root
- Water – 250 – 300 ml.
Preparing the jam:
We fantasized a little and diluted the traditional classics. Our currant jams have taken on new notes. Still, this is a good thing, old traditions in a modern version. Isn't it true?
Did you find my jam recipes helpful?
Yes, write more!I will answer in the comments
If you like making preparations for the winter, I recommend an article about 5 ways to make homemade tomato ketchup.
Do you like it spicy? Then be sure to try cooking tomatoes the Korean way, it’s very tasty!
No matter how hard anyone tries, he will not be able to overestimate the benefits of black currants and currant jam. This berry is especially valuable for its incomparable aroma and taste, which originally combines bright sweetness, pleasant acidity, and a slight bitterness. Processing currants does not destroy their amazing qualities, which allows us to harvest healthy berries in different ways. The best and most common of them is making jam. Everyone loves blackcurrant jam - both adults and children. It is always appropriate on the table during dessert or tea. Thrifty housewives, thinking about the winter without vitamins, always try in the summer, during the berry season, to prepare several jars of this wonderful jam. If you have currants growing in your garden or dacha, jam is not a problem at all. Especially if it is black currant, the jam made from it is the richest and most delicious. There is also red currant; jam is made from it less often; it is usually mixed with other berries. Preparing currant jam for the winter will unmistakably point you to the warmth and comfort in this house, to hospitable owners who also care about the health of their family.
The process of making currant jam is no different from any other jam. You can make currant jam in the traditional way, through long-term heat treatment. You can also use the “Five Minutes” express method for making currant jam, which involves quickly boiling the berries in syrup. Methods for making raw jam, sugar-free jam, frozen currant jam, etc. are also used. Since currants have quite fleshy pulp, a small amount of water is used in the preparation of these jams. Therefore, jam-jelly is also successfully made from currants. Currant jam has everything beneficial properties fresh berries, besides, it is perfectly stored even in a city apartment. Sometimes, if in the cold, they can be stored under simple lids.
In winter, such jam is just a godsend. In addition to just a delicious spoon or two for tea, a lot of excellent desserts are prepared from this jam: pie with currant jam, cake with currant jam, etc. Be sure to prepare currant jam for the winter; you can easily find the recipe on our website. Moreover, to prepare for cooking this product, it does not matter what kind of jam it will be - red or black currant jam, the recipe is practically no different. Much depends on the size of the berries, the degree of their ripeness, and the sugar content of a particular variety.
Our tips will tell you how to make currant jam:
Experienced summer residents will collect and prepare blackcurrants a week after they ripen. The main thing is to prevent the berries from becoming overripe;
The taste of the jam can be varied by mixing different berries in the proportion you like, which also depends on the sweetness of the different berries. Study recipes carefully;
To ensure the tenderness of the berries, experienced chefs advise pre-blanching them for several minutes;
Elderly people need to take into account the undesirable ability of currant jam for them - it increases blood clotting and thickness;
The usual proportion of berries and sugar for jam is 1 to 1.5;
To prevent the jam from spoiling during long-term storage, please note that the berries and jars must be absolutely clean, and it is better to store them in a cool place;
Wonderful option dietary breakfast: bread toast with currant jam and a piece of feta cheese.
black currant A very healthy berry, so they make delicious jam for the winter from it. Blackcurrant jam contains many vitamins and nutrients that we need so much in winter. Thrifty housewives, during the currant ripening season, try to make 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 its own juice, blackcurrant jam-jelly, raw blackcurrant jam.
A delicious jam that can be prepared very quickly, which is why it is called five-minute jam. The berries remain intact and retain maximum vitamins.
Ingredients: black currants 1.5 kg, sugar 2 kg, water 2 glasses of 200 ml.
Cooking recipe
Sort the 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 berries into boiling syrup. After boiling, cook for 5 minutes, do not forget to skim off the foam.
Pour the finished jam into jars and roll up the lids.
This amount of ingredients yielded 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: black currants 1.5 kg, sugar 1 kg.
Cooking recipe
Sort the berries, wash under running water, remove leaves and twigs. Prepare jars and lids for canning: wash and sterilize.
Grind 500 grams of blackcurrant berries using a blender or scroll through a meat grinder. Pour into a saucepan, add the remaining berries, sugar and mix.
Place on the fire and once 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 its own juice.
Jam with whole berries, but like jelly. Delicious and quick to prepare.
Ingredients: black currants - 5.5 cups, sugar - 7 cups, water - 1.5 cups.
Cooking recipe
In the saucepan in which you will cook the jam, mix together currants, water and 3.5 cups of sugar.
Put on fire, boil for 5 minutes. Remove from heat, 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: black currant, sugar.
Cooking recipe
Sort out the currants and wash. Twist the berries through a meat grinder or chop with a blender.
Combine sugar and chopped berries in a 1:1 ratio. Stir and leave at room temperature until the sugar dissolves.
Taste, if there is not enough sugar, add and wait until it melts completely.
Prepare jars in advance, wash and sterilize. Place the jam in dry, clean jars, close the lids and store in the cold (the refrigerator is ideal).
Video - Currants for the winter
A simple recipe for making currant jelly. Thick jelly can be spread on bread, it is very tasty and healthy.
Ingredients: black currants 1 kg, sugar 1 kg.
Cooking recipe
Wash the berries without removing the branches. Together with the twigs, throw the berries and sugar into a bowl to make jam.
Place over low heat and stir for 10 minutes until the sugar is completely moist. Increase the heat to maximum; once it boils, skim off any foam that appears. Cook for 3-5 minutes.
Pour the jam little by little through a colander, wipe with a wooden spoon, the twigs will remain in the sieve. Pour the jam hot into clean jars, leave until completely cool, do not cover with lids.
This currant jelly can be rolled up and stored in the basement, or covered with lids and stored in the refrigerator.
Here are simple recipes for delicious and healthy blackcurrant jam.
Enjoy your winter tea!
How to make delicious currant jam for the winter. Recipes, tips and recommendations from the culinary portal website
Currants are a real storehouse of health. Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body. Currants contain 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, currants almost do not lose their 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 beneficial 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 that’s just in case it’s quite hot in your house.
The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, the branches removed, the ends trimmed, washed and allowed to dry.
Jam from black currant"Five Minute"
Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml water.
Preparation:
Rinse the berries and place in a sieve. Make syrup from half the norm of sugar and water, dip the berries in 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 stacks water.
Preparation:
Make syrup from sugar and water. Place washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and cook for 5 minutes after it starts boiling. Cool again. For the third time, put the jam on the fire, boil, cook for 5 minutes and package in sterilized jars.
Jelly blackcurrant jam
Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.
Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and simmer for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Cool the jam and transfer to clean jars.
Blackcurrant jelly
Ingredients:
6 stacks water,
1 kg currants,
2.5 kg of sugar.
Preparation:
Boil water, place the prepared berries in it and cook from the moment of boiling for 2 minutes. Rub the hot berry mass through a coarse sieve, add sugar, return to the heat and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll up. The berry pulp can be frozen and used when cooking compotes.
Cold blackcurrant jam
Ingredients:
1 kg currants,
1-1.5 kg of sugar.
Preparation:
Place the washed and well-dried currants in an enamel or plastic bowl and mash with a wooden masher. You can use a blender, but this destroys vitamin C. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass into sterile dry jars, sprinkle sugar on top and place under plastic lids in a cool place.
Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml water.
Preparation:
In a bowl for making jam, mix half the amount 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 package in sterilized dry jars. Roll up.
Blackcurrant jam
Ingredients:
1 kg sugar,
1.25 kg blackcurrant puree.
Preparation:
Wash the currants, dry them and mince them or grind them in a blender. Rub the resulting mass through a sieve. You can do it another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the amount of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until ready for another 15 minutes. Place in jars, cool and store in the cold.
Blackcurrant jam with lemon
Ingredients:
1 kg currants,
1 lemon,
1.25 kg sugar.
Preparation:
Grind the washed and dried berries using a blender and beat with sugar. Place the bowl with the berries on the fire and cook, stirring constantly, until it boils. Then reduce heat and simmer for 15 minutes. Add thinly sliced lemon, cook for another 15 minutes and remove from heat. Pack hot into clean jars, let cool without covering, then cover with paper circles dipped in vodka and seal with plastic wrap.
Blackcurrant and apple jam
Ingredients:
400 g currants,
400 g apples,
4 stacks Sahara,
2 stacks water.
Preparation:
First, cook a syrup from sugar and water, dip the currants in it and boil, skimming off the foam, until the berries begin to burst. Add sliced apples to the bowl and continue cooking until thickened. Transfer to sterilized jars and seal.
Blackcurrant jam with honey
Ingredients:
800 g currants,
800 g honey,
2 stacks water.
Preparation:
Boil honey and water, add the prepared currants and cook, skimming off the foam, until the berries become transparent. Pack into sterilized jars and seal.
Blackcurrant jam with oranges
Ingredients:
1 kg currants,
2 oranges,
1.5 kg of sugar.
Preparation:
Sort and rinse the currants, remove the seeds from the oranges. Pass the berries and oranges together with the peel through a meat grinder, add sugar and mix well. Place on the fire, bring to a boil, remove from heat and place in sterilized jars. Roll up.
Blackcurrant and raspberry jam
Ingredients:
500 g black currants,
1 kg raspberries,
1.5 kg of sugar.
Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then place the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.
Assorted raspberry and currant jam
Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.
Assorted blackcurrant, raspberry and gooseberry jam
Ingredients:
7 stacks currants,
3 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.
Black and red currant jam
Ingredients:
1 kg black currants,
250 g red currants,
800 g sugar,
1 stack water.
Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.
It’s not the only type of currant that grows in our gardens: black currants are perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam due to the dry skins. Therefore, most often, to make jam from these types of currants, the berries are rubbed through a sieve to remove seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of jam and jelly.
Jelly red currant jam
Ingredients:
1 kg red currants,
1 kg sugar,
1 stack water.
Preparation:
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. Add sugar to the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot into sterilized jars and roll up.
“Cold” redcurrant jam
Ingredients:
1 kg red currants,
2 kg sugar.
Preparation:
Pass washed and dried red currants through a meat grinder or chop using a blender. Rub through a sieve and add sugar to the resulting mass. Stir with a wooden spoon until all the sugar has dissolved. Transfer the berry mass into clean, dry jars and cover with plastic lids. Keep refrigerated.
Redcurrant jam with vanilla
Ingredients:
1 kg red currants,
1.4 kg sugar,
1 stack water.
Preparation:
Wash and dry the currants. Boil the syrup with sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot into sterilized jars. Roll up.
Assorted jelly of red currants and raspberries or strawberries
Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg sugar,
300 ml water.
Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make a puree from raspberries or strawberries by grinding the berries in a blender. Combine both types of puree. Boil syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.
Assorted currant jam and walnuts on honey
Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 stack. walnuts,
500 g sugar.
Preparation:
Wash the currants, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup from honey and sugar, dip apple slices and chopped walnuts. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam while hot in sterilized jars and roll up.
Redcurrant jam with bananas
Ingredients:
1 l red currant juice,
600 g sugar,
4-5 bananas.
Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Place on the fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars and seal.
Redcurrant jam
Ingredients:
1 kg red currants,
1 kg sugar.
Preparation:
Crush the washed and dried currants with a wooden masher and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Place hot into sterilized jars and seal.
Redcurrant and cherry jam
Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg sugar.
Preparation:
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. Place in sterilized jars and seal.
Redcurrant and watermelon jam
Ingredients:
1 kg red currants,
1 kg watermelon pulp,
1.5 kg of sugar.
Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.
Redcurrant and gooseberry jam
Ingredients:
1.5 kg red currants,
1.5 kg gooseberries, slightly unripe,
3 kg sugar,
1.3 liters of water.
Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.
Seedless white currant jam
Ingredients:
1 liter of white currant juice,
1.3 kg sugar.
Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.
White currant jam
Ingredients:
1 kg white currants,
1.3 kg sugar,
2 stacks water.
Preparation:
Sprinkle the prepared white currants 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 syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.
Happy preparations!
Larisa Shuftaykina
Currants in wildlife has inhabited all continents since ancient times. But it was first cultivated in the monasteries of medieval Kievan Rus. A little later, garden plants migrated to Europe, and with them, recipes for making delicious jam.
Among the many types of culture nutritional value Only 3 are used - black currant, red and white. All of them are actively used for winter preparations.
Over the centuries, the people's piggy bank has accumulated a lot variety of recipes cooking desserts, as well as recommendations:
- berries for jam are taken dense, large, without damage;
- To ensure that the currants remain intact and do not crack when removing the stalk, it is recommended to use nail scissors with straight ends;
- after this, the berries are placed in a colander and washed in running cool water;
- so that the blackcurrant fruits remain tender and do not wrinkle during the process of preparing the jam, they are first blanched - in boiling water for 5 minutes, in a juice cooker for 2-3 minutes;
- the water after blanching will be used for syrup;
- if the dessert is prepared without liquid (or with a small amount of it), stir the mixture constantly to avoid burning; For this it is better to use a wooden spoon.
The jam is finally pasteurized in a water bath. But you can do without this stage if you create suitable conditions storage (low-temperature cellar or refrigerator).
When sealing, the high content of ascorbic acid in fruits is taken into account. If you roll up the cans with metal lids, then only varnished ones. Otherwise, the jam will very quickly acquire an ugly dark purple hue.
Blackcurrant jam for the winter - simple recipes
Currants are being prepared in various ways– in syrup and without syrup, cooked and raw, with whole berries and pureed jam. Below are several popular recipes that even a novice housewife can quickly master.
Currant jam - five-minute recipe (thick)
Cooking this dessert will take no more than 5 minutes. But first, you will have to pass the berries through a meat grinder with a fine-mesh grid, and then perform the following steps:
- the puree is placed in a basin and covered with sugar in a ratio of 1:1;
- put on low heat;
- boil for 5 minutes with constant stirring.
The jam is immediately packaged in hot jars and hermetically sealed. Turn it upside down and cover it with a warm blanket. Slow cooling is a kind of self-sterilization method.
Raw blackcurrant jam - recipe without cooking, through a meat grinder
Housewives will definitely like this method for preserving currants. Without cooking, the berry retains its healing properties as much as possible and becomes a real “helper” in the treatment of colds and other diseases. For raw jam, it is better to take ripe black currants and follow this algorithm:
- berries, without blanching, twisting in a meat grinder;
- currants are placed in a deep container;
- sprinkle with sugar at the rate of 1.5 kg of sand per 1 kg of fruit;
- After grinding the mass well, place it in jars and screw on the lids.
But such jam will have to be stored at a temperature no higher than 1 degree. Otherwise, fermentation will begin and the berries will spoil.
In this case, you can make jam from either whole berries or puree. In the second option, sterilization is required - it is better to keep the jam on the fire not for long, so as not to burn.
With whole fruits
- after blanching, the blackcurrant fruits are sprinkled with sugar in a ratio of 1:1.5;
- In order for the fruits to release juice, it is recommended to lightly press them down;
- let the currants brew for several hours and then put them on the fire.
You can cook in 1 batch until the contents of the basin thicken. But it’s better to do this at intervals of 2-3 hours, keeping the jam on the stove for no more than 10 minutes. In any case, you will have to stir constantly.
From puree
- the berries passed through a meat grinder are covered with granulated sugar in a 1:1 ratio;
- after stirring, place on low heat and heat to 70 degrees;
- As soon as the sugar is completely dissolved, the mass is packaged in jars.
Covering with lids, the jam is sent for pasteurization for 0.5 liter containers for 15 minutes and 1 liter for 20 minutes. After sealing the jars tightly, turn them upside down and cool.
Blackcurrant jam in syrup can be prepared in 2 ways.
Option 1 (for 1 kg of currants you will need 1.5 kg of sugar and 500 ml of water)
The first method includes the following steps:
- To ensure that the blackcurrant berries are not wrinkled, but filled with sugar syrup, they are blanched for 2-3 minutes in boiling water.
- Then, after blanching, the water is allowed to drain and the currants are placed in a cooking container. A syrup is prepared using the remaining water from the berries (for 1.5 kg of sugar - 500 ml of water). Bring it to a boil and filter it while hot through 3-4 layers of gauze, boil it again and immediately pour it into the prepared berries.
- Cook the jam in one batch over low heat, skimming off the foam periodically. The cooking time should not exceed 20 minutes.
- Pack the hot dessert into jars and seal with airtight lids. Turn upside down and cool.
Option 2 (1 kg of currants will require 1.2 kg of sugar and 300 ml of water)
The second method includes the following steps:
- As in the first method, blackcurrant berries are blanched for 2-3 minutes in boiling water.
- Then the currants are placed in an enamel basin.
- Pour in unfiltered boiling sugar syrup prepared from 300 ml of water and 1.2 kg of sugar.
- Leave for 4 hours and cook in 1 batch until tender over low heat.
The prepared currant jam is poured hot into jars, screwed on with lids and cooled.
It is proposed to use one more simple recipe making blackcurrant jam. In this version, the berries are whipped through a blender and therefore have a jam-like consistency. This delicacy is convenient to use for making dessert pastries or simply spread on a soft bun.
During the cooking process, the berries are not brought to a boil, but only heated until the sugar is completely dissolved. So minimal heat treatment allows you to preserve more vitamins in the dessert.
Cooking steps:
- Ripe currants (1 kg) are washed and laid out in one layer to dry;
- then passed through a blender and placed in a cooking container;
- The bowl with berry puree is placed on the stove and heated to 60 - 65°C;
- Add sugar (1.5 kg) in portions to the heated currants and mix thoroughly. Heat the mixture over low heat until the sugar is completely dissolved, do not boil. Then they are packaged in jars.
The glass container is filled to the very top. The jars are sealed with hot varnished lids and left to cool naturally without turning over.It is recommended to store jam in the refrigerator.
Currant jam in a slow cooker - a recipe for the winter
Having a multicooker at hand, you don’t have to worry that the jam will burn, because the delicate mode will be used. For this recipe, there is no need to blanch the currants - the berry will retain its tenderness and will be well soaked in syrup. It’s enough just to follow the technology:
- black currants (1 kg) are poured into the multicooker bowl;
- sugar (1.2 kg) is placed on top;
- turn on the stewing mode and forget about the jam for 1.5 hours.
After the signal, the dessert is poured into jars. If you plan to cook red or white currants, then the ratio of berries and sugar will be 1:1. And the dessert needs to simmer for no more than an hour.
To get thick jam, you can switch the multicooker to heating mode and simmer the dessert for several hours, stirring occasionally. If the jam must be stored for a long time, then at the end of cooking it is recommended to switch to the “steaming” mode for 1 minute.
Recipe for blackcurrant jam with orange
Citrus fruits perfectly complement berry desserts. Orange not only adds a pleasant aroma to currant jam, but also enhances its healing properties. in winter delicious dessert will become a favorite treat for the whole family. And they cook it according to this recipe:
- prepared black currants (1 kg) are placed in a basin;
- pour in water (200 ml) and add granulated sugar (700 g);
- oranges (2 pcs.) wash well;
- Use a large-mesh grater to remove the zest;
- the fruits are peeled from the white film and the pulp is cut into pieces;
- combine oranges with currants and beat with a blender (or pass through a meat grinder);
- add the zest, mix the mass and place on the stove.
The dessert is cooked in 3 batches, 10 minutes each. Between the first and second stages, the jam is infused for 8-10 hours. Before the last one, 2 hours is enough. Then the mass is simply brought to a boil and immediately packaged in hot jars.
Blackcurrant jam with cherry leaves
Many housewives put cherry leaves in canned vegetables in addition to bay leaves. But they also turn out to be useful in desserts, adding pleasant notes to the aroma. In addition, the leaves have disinfecting properties, serving as a natural preservative. This recipe includes the following steps:
- leaves (10 pcs.) are poured with water (300 ml) and boiled over low heat under a lid for 10 minutes;
- After straining the broth, pour it over black currants (1 kg);
- cook for another 10 minutes and add sugar (1 kg);
- After stirring, bring to a boil and simmer for the same amount.
Hot jam is poured into jars and immediately rolled up. You can first place 1-2 cherry leaves (from the decoction) on the bottom.
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Currants are called “champions” in terms of ascorbic acid content, which makes the jam healing for strengthening weakened immunity. The powerful vitamin and mineral composition of the fruit gives the dessert antioxidant properties. For children, jam is recommended to improve appetite. Pregnant women will help get rid of edema and improve intestinal motility, and the red berry will help cope with toxicosis.
The combination of taste and healing properties- this is about currant jam. It is enough to prepare a dozen jars of dessert using various recipes, and the family will be provided with a sweet, aromatic “medicine” for the winter.