How to make blackcurrant jam for the winter: simple and delicious recipes for currant jam. Five-minute blackcurrant for the winter Blackcurrant jam 7 minutes

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 improves 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 a healthy berry harvest in the most in different ways. One of them is making jam.

Currant jam not only has everything beneficial properties 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 home.

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.

Blackcurrant jam “Pyatiminutka”

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 amount 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 roll up immediately.

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, boil 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 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. 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 mixture 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 put 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 raspberry or strawberry puree 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 jam from currants and walnuts with 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 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 simmer, 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

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Tasty and very aromatic five-minute jam is an excellent way to prepare delicacies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not cooked for long, the consistency does not turn into puree.

How to select and prepare currants for harvesting for the winter

Before you cook blackcurrant for five minutes for the winter, you need to do several steps:

Sort through the collected (or purchased) berries. Trim off the remaining sepals from each.

1. The fruits should be placed in a colander in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
2. Before cooking, the berries from the currant bush must be dried.
3. To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

How to make currant jam for the winter Five minutes

Making blackcurrant preparations for the winter in Five Minutes is quick, simple and convenient. Cooking takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. In some cases, the delicacy cannot even be cooked. You can use black, red or yellow fruits of the berry bush, whichever you prefer.

Classic recipe with water

You can really make five-minute jam in five minutes. To do this you only need to have:

berries – 1 kg;

• granulated sugar – 1 kg;
• a small amount of water - 2 glasses.

The recipe for the delicacy is simple and very quick to make:

Black currants are sorted and washed thoroughly. It is better to wash in a colander, then wait a little until the water drains completely.

1. Water and sugar are mixed in a cooking container, placed on the stove, and brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
2. After boiling, the ingredients are cooked for exactly five minutes. If foam forms on top, it must be removed.
3. The delicious jam remains to be rolled into jars. The container must be sterilized in advance, because the preparation itself is done very quickly.

Five minutes of black currant for the winter without water

Jam without adding water is perfect for storing in an ordinary apartment in the city. The vitamin delicacy is made if the hostess has a kilogram of ripe berries and the same amount of sugar. The five-minute step-by-step process is done like this:

Wash the fruits of the currant bush, sort it, remove all the branches, put it in a container, and cover it with sugar.

1. Leave the mixture for 12-14 hours to form juice.
2. We put the pan on the fire, wait until it boils, do not forget to skim off the foam.
3. After boiling, boil the future currant jam for the winter for 5-10 minutes.
4. Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
5. You can move the finished currant delicacy to the place where it will be stored.

How to cook black currants and raspberries

Delicious jelly with raspberries retains a maximum of vitamins even after rolling. To prepare it you need the following ingredients:

black fruits of the currant bush - 0.5 kg;

• raspberries (ripe and juicy) – 0.5 kg;
• granulated sugar– 700 g;
• water – 1 cup (to cover all the berries).

We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:

We sort and wash all the berries.

1. Place the jam ingredients in a bowl, add a glass of water, place on low heat, and cook the berries until they soften.
2. Filter the released juice, let it brew, then drain.
3. Boil the juice by half, while constantly skimming off any foam that forms.
4. Add granulated sugar to the juice and cook until tender.
5. Pour the aromatic mixture into prepared dry, sterilized jars and seal with metal lids.

How to cook with orange and minimal sugar

The recipe will be useful for those housewives who watch their figure and try to consume as little sugar as possible. You don’t even need to cook this currant and orange preparation. You can prepare a dietary treat like this:

Take five glasses of black berries and two oranges (medium size).

1. Wash the currants well and dry.
2. Cut the citruses along with the zest into small slices.
3. Pass all ingredients through a meat grinder or grind using a food processor.
4. You can add a sweet apple so that the jam is not too sour.
5. Mix the resulting mass thoroughly with a spoon and place in sterilized jars. Cover with plastic lids and store at cool temperatures.

Check out another recipe.

Five-minute blackcurrant jelly for the winter - recipe for a slow cooker

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a multicooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable simply for tea or as a filling for baked goods, you only need the currants themselves (8 glasses), sugar (10 glasses) and a couple of glasses of water.

Step by step, make jam-jelly in a slow cooker like this:

The berries are sorted, all branches and leaves are removed, washed thoroughly, and covered with sugar.

1. Leave the berries at room temperature until the juice appears (this takes about 6 hours).
2. Transfer the contents of the bowl into the multicooker bowl.
3. The equipment is set to the “Multi-cook” program, the temperature is set to 120 degrees, and the time is 10 minutes.

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 rather 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 all the beneficial properties of fresh berries, and 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;

A wonderful dietary breakfast option: bread toast with currant jam and a piece of feta cheese.

Blackcurrant is rarely consumed in its pure form; housewives prefer to make jam from it. Depending on the type of approach, this process can take from 5-10 minutes to several hours. It is noteworthy that, regardless of the duration of the heat treatment, the final mass still contains huge amount useful components. Therefore, when choosing the appropriate recipe in this case, you also need to take into account personal preferences and requirements for the finished product. It can be brewed very sweet or sour, fluid or thick, with minimal use of auxiliary ingredients or rich in additional notes.

Properties of the product and features of the organization of the cooking process

Before you cook currants and then use them for preparations, you need to decide on the basic purpose of the dish in the winter. If the mass will only serve as a dessert, then any option for processing the berries can be used. When you want to achieve maximum therapeutic benefit from a product, you should pay attention to how much and how the main component will be processed.

If everything is done correctly, you can count on the tasty delicacy to show itself in the following ways:

• In terms of potassium content, blackcurrant berries surpass even everyone's favorite bananas. Their use helps improve heart function.
• In terms of vitamin C content, these unassuming fruits are superior to citrus fruits. Regardless of how the dessert is prepared, it will serve as a reliable prevention colds and seasonal vitamin deficiencies, a number of pulmonary pathologies.
• The components of black currant protect the intestines from fermentation processes, reduce the level of acidity in the stomach, and stimulate metabolic processes in the body.
• Active substances stimulate hematopoiesis, and the abundance chemical compounds with antioxidant properties guarantee cleansing of tissues from all unnecessary things.

Despite the fact that making jams and preserves from these berries is very simple, you need to take into account a number of important points. Following them will allow you to combine a delicious delicacy and a miracle cure in one dish:

1. Blackcurrant fruits are prone to oxidation, so they can only be rolled under varnished lids. For the same reason, cooking the product is allowed only in enamel dishes.
2. Tools for organizing the process need to be selected plastic or wooden, because... the use of metal objects will reduce the vitamin C content in the finished jam.
3. It is recommended to collect the fruits a week after they ripen, before they crack and begin to leak juice. The harvest must be harvested with brushes, and the berries must be separated immediately before processing. Separately collected or purchased fruits should be slightly dried, spread on cloth in one layer.
4. Before cooking the berries, you will have to manually remove all the sepals. By the way, you should not buy a product that has already been completely cleared of sepals and twigs, especially if you plan to use it for jam. Within a few minutes after such cleaning, the vitamins in the pulp and skin begin to be destroyed.

There are many recipes for making currant jam, some are quite unusual. Practice shows that it is better to give preference to approaches with a minimal list of additional components that cannot overpower the natural taste of the base berry with its sweetness and slightly noticeable bitterness.

How to cook blackcurrant jam in a few minutes?

If you want to prepare dessert quickly and with minimal energy costs, then you should pay attention to the following approaches:

• For 1 kg of berries we take 2 glasses of water and 1.5 kg of granulated sugar. We prepare syrup from water and sugar, which we then filter through cheesecloth. Pour it over the washed and dried fruits, place on low heat and bring to a boil. Remove the foam completely and stir the mixture occasionally. You need to cook the mixture for no more than 10 minutes, after which we put the mixture into jars and close them for the winter.

Tip: If it is recommended to mince blackcurrant berries, then it is better to make sure that the internal parts of the product are made of food-grade plastic and not metal. Otherwise, the finished product will have a special taste, and the vitamin content in it will decrease. In the absence of such a device, it is better to use a sieve (again, with a plastic mesh) or a masher.

• For 9 cups of black currants, take 3 cups of fresh raspberries, 15 cups of sugar and a little more than a glass of water. We wash and dry the berries. Fill them with half the sugar, pour in water, knead and put on medium heat. After boiling, cook the mixture of raspberries and currants for no more than 5 minutes. Then remove from the stove, add the rest of the sugar, mix thoroughly until the crystals dissolve and distribute the still hot mass into the jars. This method of preparing dessert is considered the fastest, but there is no need to try to speed it up by using high heat, the product will burn and become unusable.

Regardless of how much the main components of the composition are processed when using these recipes, this is enough to bring the product to the required degree of sterility. Taking into account the impressive amount of sugar, you don’t have to worry about the shelf life of the product. It will definitely last 1-2 years if you treat the jars and lids correctly.

The most popular recipes for preparing blackcurrant preparations

Those who love thick and rich jam will like the following options for processing healthy berries even more:

• Blackcurrant jam. For 1 kg of base berry puree, take a glass of raspberry puree (the components can be ground using a sieve or passed through a meat grinder) and 1 kg of sugar. Mix two types of puree, add half the sugar, and boil the mixture for 20 minutes until the crystals are completely dissolved. Add the rest of the sugar, the mass needs to be cooked for the same amount of time, after which we place the finished product in sterile containers.

Tip: The most delicious and tender jam is made from berries that are blanched for 2-3 minutes in a juicer before processing. The fruits are filled with juice and do not wrinkle.

• A classic version of jam. For black currants and sugar, taken 1 kg each, take half a glass of water. We sort the berries, wash and dry. Prepare a syrup from a glass of sugar and water, add a glass of fruit into it and cook the mixture for 5 minutes. Add another glass of sugar and berries, cook for another 5 minutes. This needs to be repeated until the components run out (by the way, you can take as much sugar and berries as you want, provided the proportions are respected). 5 minutes after introducing the last portions of the ingredients, put the finished jam into jars.

• Currant jam-jelly. To cook a tender but thick delicacy, you need to take 10 cups of berries (for 9 parts of black currants you often take 1 part of raspberries) and sugar, 2.5 cups of water. Pour the fruits into a cooking container, add water and bring to a boil. The mass must be cooked over high heat for no more than 2 minutes, then sugar is added. The product is mixed, brought to a boil again and boiled for about 5-7 minutes. Pour the still hot mixture into jars and close.

If at the most crucial moment there are no cans at hand, you can use original version replacements. The finished, slightly cooled jam is poured into plastic bags, sealed and stored in the freezer. Don’t worry about the end result; the defrosted dish will be just as tasty as with the standard approach.

Is it possible to prepare a delicious and healthy dessert without cooking?

If for some reason you don’t want to cook the main component, there is an approach that will allow you to do without heat treatment. For 1 kg of berries we take 1 kg of sugar (or a little more), in addition to this another 0.5 cup of sugar. We pass the fruits through a meat grinder or grind them by hand; we work quickly so that the mass does not become windy.

Cover the product with a cloth and leave for 5 minutes. The finished mass does not need to be boiled at all, you just need to put it in jars, sprinkle with sugar (we decide on the volume ourselves) and close. Delicious dish stored exclusively at temperatures below 1ºС, in which case it will retain the maximum volume of useful components.

Despite the obvious benefits, blackcurrant jam has one drawback - it significantly increases blood clotting. On health ordinary people this has no effect, but if you have thrombophlebitis, you will have to refuse dessert.

In addition to raspberries, gooseberries are traditionally used to dilute the taste of the above desserts, and, a little less often, blueberries. The main thing to remember is that you need to take sugar in at least the same amount as currants (if they are the dominant component). And even better - in the same quantity as all the berries used.

Of course, black currant follows. She can rightfully be called the uncrowned queen of our garden plots. It is impossible to find a garden in which at least a couple of black berry bushes have not been planted.

This is not without reason, currant berries are simply a storehouse of vitamins and beneficial microelements. They are used to make compotes, preserves, marshmallows and jams. And of course they serve amazing berry wine. And leaves and twigs brewed in tea give the drink a unique, pleasant aroma.

We can talk about currants for a long time. I propose to move from words to action. Today we will look at recipes for black berry jam. This task can be done by everyone: beginners will gain experience, and experienced chefs can discover new recipes.

Let's start with the most simple and time-tested recipe. For it you will need the berries themselves and sugar. Despite its simplicity, the jam always turns out delicious. It may not be the thickest, but it can be used to soak cake layers. And to spread on bread, there will be other recipes.

Ingredients:

• Currants – 1kg
• Sugar – 700g

Sort the berries from the garbage, separate the spoiled ones. Rinse well with running water and transfer to a saucepan.

Cover everything with sugar. Mix carefully and place on low heat.

I want to make a digression about sugar: often on the Internet you see the ratio of berries and sugar from 1:1 to 1:2. For our taste, if there is more sugar than 1:1 by weight, it turns out very sweet. The optimal sugar ratio for 1 kg of berries is from 700 g to 1 kilogram. At the same time, the jam turns out thick, thanks to the pectin included in the berries, and it is stored very well.

Bring to a boil and stirring frequently until the sugar dissolves.

Don't be afraid to crush the berries, it doesn't matter to us.

From the moment it boils, cook over low heat for 15 minutes.

We do not remove foam during the cooking process. We remove it once at the end of cooking the jam. A kilogram of berries yields about a tablespoon of foam.

That's all. Turn off the heat and pour hot into sterilized jars. Close with lids.

As you can see, making currant jam is very simple. You can store it right in your apartment, it won’t deteriorate within a year. And it won’t last for more than a year.

Bon appetit!

Thick blackcurrant jam for the winter - a simple five-minute recipe

There are five-minute jam recipes for almost every berry. The reason lies in the desire to preserve as much as possible all the vitamins that are in the berries, reducing heat treatment to just 5 minutes. Or don’t cook it at all, this is also possible, the recipe will be below. For now, let's take a 5-minute look.

Ingredients:

• Currants – 1kg
• Sugar – 1kg

Wash the berries and sort out any spoiled ones.

Add sugar to the berries and stir. Leave the pan for several hours to allow the berries to release their juice. Usually 2-3 hours is enough, we don’t need a lot of juice, the main thing is that it doesn’t burn.

Place the pan over the lowest heat, stirring occasionally, bring to a boil and cook for 5 minutes.

Juice will gradually begin to release from the berries, and the sugar will melt. When there is enough juice, you can turn up the heat a little.

After 5 minutes, turn off the heat and pour the jam while hot into sterilized jars. From 1 kilogram of berries you will get approximately 1.2-1.3 kg. jam.

You can store it either in the cellar or just in your apartment.

Bon appetit!

Classic recipe for currant jam

The most common recipe is the classic one. Yes, it is not the fastest, usually the roots of the origin of such recipes go back to our grandmothers, because at that time they did not think about preserving vitamins, the main thing was to feed the family, especially large children. At the same time, the jam is guaranteed to be delicious. We will repeat this recipe too.

Ingredients:

• Currants – 1kg
• Sugar – 1kg

Sort the currants and wash thoroughly. As I already wrote, either in a bowl of water, or simply through a colander.

Place the berries in a saucepan.

For cooking, it is advisable to use a pan with a thick bottom, then the jam will not burn.

Sprinkle sugar on top. Stir gently and leave for a couple of hours so that the berries release juice.

After two hours, place the pan on the lowest heat and, stirring, bring to a boil.

When boiling, a lot of foam is formed. It is advisable to remove it. If you don’t remove it, nothing bad will happen, only it will appear in your jars in the form of light flakes. We tried leaving the foam, the jam is stored just as well, only appearance limps.

When the jam is boiling, you can calmly stir it; the berries will burst anyway.

After 5 minutes of boiling, turn off the heat and leave to cool and dissolve until the next day.

By the way, if you stop at this stage, you will get a five-minute recipe. We will continue to cook.

The next day, all the berries will be well soaked in sugar. Place the pan back on low heat, bring to a boil and cook for 20 minutes. At the end, remove the foam.

When cooking, do not cover the pan with a lid; it is better to let the moisture escape, so the jam will be thicker.

After 20 minutes, turn off the heat. Ready. Pour hot into sterilized jars.

Do not pay attention to the fact that the jam is liquid; after cooling it will harden.

A small digression: there are currant bushes, from which the jam never turns out thick; some varieties contain very little pectin. In other varieties, on the contrary, there is a lot of it, from such berries, no matter how cooked, the jam is always thick, even if you cook it for an hour, or even for 5 minutes. Therefore, if you get a liquid one, don’t be upset, perhaps you just came across this type of berry. If you bought berries, next time look for a different seller.

Bon appetit!

Delicious currant jam with orange for the winter

With any jam the thought always comes to mind: should I add orange? Currant is no exception. And I will tell you that such an alliance only benefits them. The result is an unusual taste and aroma. Orange subtly highlights the taste of currants and gives an incomparable aroma. Overall, be sure to try it.

Ingredients:

• Currants – 1kg
• Sugar – 1kg
• Orange – 2 pcs (preferably with thick peel)

Sort out the berries from garbage and spoiled ones. Rinse with water and pour into a saucepan.

Grate the oranges on a coarse grater.

Place them in a saucepan with berries. Add sugar to everything, mix and leave for a couple of hours to release the juice.

Place the pan over low heat, stirring, and bring to a boil. Cook until all the sugar has dissolved. This usually takes about 5-7 minutes. Remove from heat and leave to rise for a few hours, or just overnight until the next day.

The next day, put the pan back on low heat. Bring to a boil, then turn up the heat a little. Cook for 10-15 minutes, remove the foam at the end.

Place hot into sterilized jars.

Bon appetit!

Recipe for currant jam as jelly

Friends, as I already wrote, different varieties of currants come with different amounts of pectin. But there is a technology for making jam, which neutralizes this a little and allows you to get more thick jam even if there are few gelling components in the berries. Read how you can do this.

Ingredients:

• Currants – 5 glasses
• Sugar – 5 glasses
• Water – 1.5 cups

Friends, I give this recipe in glasses. If it is more convenient for you to count in grams, then for 1 kg of currants take 1.25 kg of sugar and 1 glass (250 ml) of water. These are the proportions. The main thing is that the glass for berries and the glass for water are the same? Why am I writing this, there was one story when a friend measured out berries in one glass and sugar in another, when asked why the glass was different, she said that it was dirty in the berries.

In fact, everything is not so scary, we just need water so that the berries do not burn.

Sort out the berries from debris, rinse in water and place in any container, pour in water. I have a small basin for this, just for jam.

Turn on low heat, bring to a boil and simmer gently for 15 minutes.

After 15 minutes, turn off the heat, add sugar, stir well until it is completely dissolved.

Cool the jam slightly and pour into sterilized jars.

Cool just a little. If you pour it hot, there is a high probability that some jars will contain more syrup and others will contain more berries. If you let it cool too much, the jam may thicken too much and it will be difficult to pour into jars.

Close the jars and store.

The jam turns out thick.

You can store it either in the cellar or at home, but in a warm place after a year it may begin to become sugary.

Bon appetit!

Raw (live) currant and orange jam through a meat grinder without cooking

Currants are rich in vitamins and microelements. To preserve them as much as possible, it is better not to heat treat the berries. There are recipes in which the berries are not boiled, but simply minced in a meat grinder and mixed with sugar. At the same time, everything valuable that is in the berry is preserved to the maximum. But we won’t stop there and add orange! Let's make a vitamin cocktail! I present to you a version of live jam with orange.

Ingredients:

• Currants – 1 liter
• Sugar – 2 liters
• Orange – 1 piece (large)

Sort the berries and remove any debris. Wash with running water and transfer to a container.

Wash the oranges, cut into slices and remove the seeds.

There is no need to peel the peel; it will add a good aroma to the jam. It is better to take orange with thick peel.

Grind berries and citrus fruits through a meat grinder.

It is better to use a medium grille, with a hole diameter of 4mm.

Sprinkle the entire rolled mixture with sugar. Mix well until smooth. Leave for 2-3 hours for the sugar to dissolve.

To avoid wasting time, you can sterilize the jars for now.

When all the sugar has dissolved, put the jam into jars and close the lids.

If you are using nylon lids, place them in boiling water for 10-15 seconds and then place them on the jars. They will become soft and the whole process will be easy.

This is how easy it is to make live jam. Be sure to store it in a cool place, otherwise it may turn sour.

Bon appetit!

Blackcurrant and raspberry jam

Another recipe for vitamin jam is currants and raspberries. For the treatment of winter blues, you couldn’t find anything better. Raspberries can lower the temperature, and currants will give you vitamin C. You should have several jars of this jam in every home, because it is not only healthy, but also incredibly tasty.

Everyone knows that raspberries can turn sour during storage. Our recipe has perfectly selected proportions so that it is not only tasty and healthy, but also doesn’t turn sour. This jam will easily last in the refrigerator all winter.

Ingredients:

• Currants – 1.5kg
• Raspberries – 2.5 kg
• Sugar – 4kg

Clean the raspberries from debris and spoiled berries.

There are many opinions about washing raspberries, some of them are for washing, others are against. I think that if you picked berries from a bush, you don’t have to wash them. It’s another matter if you bought it on the market or its appearance does not inspire confidence. Then it's better to wash it. Place the berries in a colander and place in a large container of water for about one minute. Shake the colander lightly. Then change the water and repeat the procedure. Place the washed berries on a clean towel and be sure to dry them, otherwise raw water will promote fermentation. If the berries are not very ripe, you can wash them under running water, but do not use too much pressure, otherwise you will end up with berry porridge.

Crush the raspberries with a masher until smooth.

Do not do this with a blender; the berries will be crushed too much, and the seeds will separate from the pulp.

Sort the currants from debris and spoiled berries and rinse with water. Allow excess moisture to drain.

Blend everything with a blender.

Combine with raspberries. Stir.

Add sugar, mix well until smooth. Leave for several hours until the sugar is completely dissolved. Stir occasionally.

When all the sugar has dissolved, place in sterilized jars, close with lids and be sure to put in a cool place.

If all proportions are observed, the jam can be stored well for up to a year. As a rule, it is not delayed for more than a year.

Bon appetit!

Royal blackcurrant jam

This name was given to the jam for a reason, it is truly royal, rich in vitamins with excellent taste and pleasant appearance. I would like to offer you a video recipe for this sweet. The ingredients are standard, but measured in jars.

Ingredients:

• Currants – 3 liters
• Sugar – 4.5 liters
• Water – 1 glass (250ml)

Currant jam with gooseberries

Very good idea combine two of the best berries from our gardens - currants and gooseberries. But we will go even further and combine not only black berries, but also add red ones - red currants and raspberries. A magnificent assortment will delight you with an unforgettable taste on long winter evenings, reminiscent of a warm summer.

Ingredients:

• Black currant – 500g
• Red currants – 500g
• Gooseberries – 500g
• Raspberries – 500g
• Sugar – 1.8 kg

Sort through the berries, remove spoiled ones and debris. Cut off the stems of the gooseberries.

A small digression. Gooseberries are all different, some have long tails, others have short or almost no tails. After cooking, the tails will become soft and you will not feel them. Removing ponytails takes a huge amount of time. All they affect is appearance. Therefore, we remove only the long ones and leave the short ones.

Carefully sort through the raspberries, remove debris, bugs and spoiled berries.

Scroll all the berries through a meat grinder with a medium wire rack.

Place in a large saucepan and add sugar. Mix well and place on low heat.

It is best to choose dishes with a thick bottom, as they are less likely to burn.

Bring to a boil, add a little heat and cook for 1-2 minutes. At the end, remove the foam.

Pour hot into sterilized jars.

This is how easy it is to prepare a delicious assortment of berries. Bon appetit!

Unusual jam from currants, orange and banana

Friends, I propose to prepare a not quite ordinary jam, or rather live jam. And add banana and orange to it. The banana will add an interesting texture and the orange will add flavor. The preparation is very simple, even a beginner can handle it.

Ingredients:

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

Sort the berries and rinse with water. Dry on a towel.

Drying is necessary so that less water remains, which favors fermentation.

Wash the orange, cut into pieces and remove the seeds. Peel the banana.

Grind all the berries and fruits in a meat grinder. Use the middle rack.

Add sugar and mix well until smooth. Leave for a couple of hours to dissolve the sugar.

Pour into sterilized jars. To prevent the jam from turning sour, add a couple of tablespoons of sugar under the lid.

Store in a cool place.

That's all. Be sure to try making this jam and write in the comments how you like the taste.

Bon appetit!

Another recipe for assorted berries, worthy of taking pride of place on your shelves. The two most common berries in our areas. Why not combine them? And to prepare yummy food, let’s call on our assistant – a multicooker – to help.

Ingredients:

• Currants – 1kg
• Cherry – 0.5kg (pitted)
• Sugar – 1.3kg

Sort out the berries from debris and spoiled ones, then wash them.

Remove pits from cherries. There are many ways to remove seeds; we remove them at home using an old Soviet device.

On the Internet I found, in my opinion, a very interesting device that can be easily made.

Then place all the berries in the multicooker bowl. Add all the sugar. Turn on the “Jam” mode for 1 hour.

If you don’t have such a mode, you can use “Dessert”. Or turn on the “Multi-cook” mode and set the temperature to 100 degrees for 1 hour.

After 10 minutes the jam should boil. Open the lid and continue cooking with it open.

After completing the regime, pour into sterilized jars.

You can store it either in a cold place or just in your apartment.

Bon appetit!

Recipe for blackcurrant jam with cherry leaves

Ingredients:

• Currants – 1kg
• Sugar – 0.5kg
• Cherry leaf – 10pcs
• Water – 300ml

Remove any debris from the currants, rinse under running water and drain in a colander. Then place in a deep saucepan, preferably with a thick bottom.

If the cherry leaves are dusty, rinse them under the tap. Then add water and cook over low heat for 10 minutes.

Remove from heat, strain the broth on a fine sieve and pour it over the berries. Bring to a boil and simmer over medium heat for 10 minutes. Then add all the sugar, stir, bring to a boil again and cook for another 10 minutes. At the end, remove the foam.

Pour the hot jam into sterilized jars and close the lids. Since we use little sugar, store in a cool place.

Bon appetit!

That's all for me. Make preparations, make yourself and your loved ones happy. I look forward to your comments and rating of the article. I say goodbye to you, see you with new recipes.

Best regards, Alexander.