Recipe for jam: 7 cups of berries. Blackcurrant jelly jam
Vitamins for the winter - the best blackcurrant jelly preparations. Simple step-by-step recipes in our selection.
The blackcurrant jelly recipe has a very attractive aspect. The berry has high gelling properties that can turn liquid jam into jelly, and there is absolutely no need to add gelatin or any other thickeners.
This jelly retains about 80% even in winter. beneficial properties, so it is rightly considered a real storehouse of vitamins. During winter and spring vitamin deficiency, it perfectly supports the body.
It is believed that what is healthy is not always tasty. This is where this rule doesn’t work. With intense bright color and with its soft consistency, blackcurrant jelly has a pleasant sweet and sour taste. With such a berry dessert, any tea party turns into a real celebration.
- Black currant – 1 kg
- Granulated sugar - 300 g
- Purified water - 2 tbsp.
To make jelly, you need to sort the berries, removing the twigs, leaves and tails.
Then we wash the currants cold water. And put it in a colander. Drain off excess water.
To do this, you can use a meat grinder, blender, or simply mash with a potato masher.
Place the ground berries in a saucepan.
We put it on fire. Add water to them. Bring the whole mass to a boil. We turn down the flame. Stirring over low heat, cook for about ten minutes.
As a result, we get pure currant juice.
Pour the juice into a saucepan. We put it on the smallest fire. Bring to a boil and begin to reduce.
During the cooking process, do not forget to remove the foam with a slotted spoon. Stirring constantly, add sugar little by little. And continuing to cook, bring the berry juice until it thickens. Twenty minutes will be enough.
Place the hot jelly into pre-sterilized glass jars. Let's roll up.
Store the preserves in a cool place.
Blackcurrant jelly is ready!
The dessert has a wonderful aroma and extraordinary taste.
Recipe 2: concentrated blackcurrant jelly for the winter
Guided by this step by step instructions with photo, you can cook very rich and concentrated blackcurrant jelly for the winter. There is no water in the recipe. Instead, natural currant juice is used. This provides the delicacy with a brighter taste and a pronounced berry aroma.
- black currant – 1 kg
- blackcurrant juice – 200 ml
- sugar – 1.5 kg
Wash the berries thoroughly and place them on the table to dry.
Pour blackcurrant juice into a saucepan, bring to a boil, boil for 5 minutes, add berries and cook for another 10 minutes.
Then remove from heat, cool slightly and rub the currants through a sieve.
Throw the berry cake aside, and return the liquid part to the stove, heat it up, add sugar and evaporate over low heat for half an hour. When the mass has reduced by one third, pour into sterilized jars and roll under tin lids. Store in a pantry or cellar until winter.
Recipe 3: five-minute blackcurrant jelly (with photo)
- Black currant - 2 kg
- Sugar - 2 kg
- Water - 3 cups.
I want to warn you right away that not every berry is suitable for it. After all, the density of the jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look so chic. Small, sour, but so fragrant. No hybrid has such an aroma.
The berries were selected, washed and MUST be dried. Now let's take a look at the banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.
Place the currants in a bowl and fill with water. Someone will say - why dry it if we then fill it with water? The answer is - to prevent the increase in plain water due to the water that drains from the berries. This can have a detrimental effect on the density of the jelly in the final result. Place on the fire, bring to a boil and simmer over medium heat for exactly 10 minutes.
Then very quickly add sugar and mix. Bring to a boil and cook at a low simmer for exactly 5 minutes. And we film.
Pour into jars; personally, I pour the berries and syrup into separate jars, cover with a cloth and let cool completely. After that, cover with lids and put in the refrigerator for a week. This is a must.
But after a week we put it in the cellar or any cool place. Here you can see what a difference it makes after a week.
Recipe 4: how to make blackcurrant jelly
Blackcurrant contains a lot of pectins, due to which it gels perfectly without the additional addition of gelling agents.
- Approximately 2 kg of black currants or 1 liter of currant juice,
- 450 g sugar.
It is quite problematic to obtain the juice necessary for making jelly from blackcurrants; not all juicers can cope with this - they become clogged with skins and numerous seeds. Although, a juicer is most preferable - it makes it easier to squeeze out the juice and thereby loses a minimum of vitamins.
If you don't have a good one auger juicer, it is better to first grind the currants in a food processor.
But even after this, the ground mass is viscous enough to pass through a sieve or gauze. I dilute it a little with boiling water (100 milliliters per 2 liters of mass), bring it to a boil.
It becomes easier to rub the currants through a sieve. We wipe and get thick juice with pulp. Don’t throw away the cake, it will make an excellent compote.
Add 450 g of sugar per 1 liter of juice and bring to a boil again. If more water was added, heat the juice for 15 minutes in a wide bowl to allow the excess liquid to evaporate. Pour into sterilized jars and close. Do not tip the jars during the gelling process! The jelly is ready the next day. It turns out very thick and, unlike, not transparent.
If you have the opportunity to store the jelly in a cool place, simply dissolve the sugar in currant juice and pour into sterilized jars (without heating); it will be stored well in the refrigerator.
Recipe 5, step by step: currant jelly in a slow cooker
This blackcurrant jelly, prepared in a slow cooker, is ideal for tea drinking. You can use it to prepare fillings for various baked goods. One such half-liter jar is enough for a considerable amount flour products. Rolls and croissants will turn out especially well, since ordinary jam simply pours out of them, and jelly will become an excellent filling that holds its shape.
Currant jelly in a multicooker Redmond 4502 (power 860 W). In this case, use the “Stew” mode, which is most often suitable for making jam. But you can also make jellies and jams using the Multicooker program, setting the temperature to 100-120 degrees, depending on the power of the multicooker. In my case, 100 degrees is not enough for boiling. Therefore, they often use stewing or 120 degrees in a multicooker.
- black currant – 1100 gr
- sugar – 550 gr
- water – 150 ml
Prepare currants, sugar and water. Now we can start the process.
We thoroughly wash the berries and sort them. Pour into a bowl and crush with a crush.
Place the resulting currant mass into the multicooker bowl. Pour 150 ml of water. Turn on the “Extinguishing” mode for 10 minutes.
During this time, the berries will boil and cook for several minutes. Turn off the multicooker. Let the mixture cool a little.
Now let’s filter it in a convenient way. You can squeeze the juice through gauze or other suitable cloth, or rub through a fine sieve. I squeezed the juice with my hands through the cloth. The cake turned out to be quite wet. I think if you use a sieve it will be of better quality. 1100 grams of berries yielded 650 ml of juice.
Now we need to take the same amount of sugar. I use cups. In total, I used 550-560 grams of sugar.
Pour the juice and pour the sugar into the multicooker bowl. Stir thoroughly. Turn on the “Quenching” program for 20 minutes.
I do not close the lid of the multicooker and I do not advise you to do so, otherwise the jam may run out of the bowl. Stir occasionally and remove foam from the surface. In the stewing mode, my jam bubbles quite strongly and rises almost to the very top mark of the bowl. Therefore, I do not recommend using more ingredients at one time so that the jam level is not exceeded.
After 20 minutes we do a hardening test. Drop the future jelly onto a saucer and let it cool completely, putting it in the refrigerator. If it has hardened well, then the blackcurrant jelly in the slow cooker is ready!
Since my jelly had boiled down quite well, there was only enough of it to fill just one half-liter jar.
Be sure to sterilize the jar and lid together in advance. Fill it with hot currant jelly and let it cool without covering it with a lid. I covered it lightly with a napkin to prevent any debris or insects from getting into the jar, and to avoid any unnecessary exposure to air.
When the jelly has hardened and almost cooled, I check it by turning the jar on its side. See how it holds its shape perfectly? Now you can roll it up with a hot sterile lid and put it in the pantry until winter or spring.
Currant jelly is stored very well. If it is possible to store the workpiece in a dry, dark room, you can use a paper lid instead of a tin lid. A piece of parchment can be soaked in alcohol, covered the neck of the jar and tied with a rope. However, such a jar should not be in the basement, because it is damp there and the jelly can deteriorate under the paper, saturated with moisture.
Recipe 6: blackcurrant jelly with cooking (step by step)
- Black currants - 5.5 cups
- Sugar - 7 glasses
- Water - 1 glass
Rinse the currants in running water and sort them, removing the stems and leaves. If you remove the stalks first, you can lose a lot of juice when washing.
Pour water over the berries and add half the sugar, that is, 3.5 cups.
Place the pan on the fire and boil the currants for 15 minutes, stirring.
While the currants are cooking, prepare the jars - sterilize them in a convenient way, they should be dry and hot.
After boiling the jam for 15 minutes, remove the pan from the heat and add the other half of the sugar. We don’t put any more jam on the stove, just stir thoroughly until the sugar is completely dissolved.
Pour hot jam into prepared jars. Don’t worry that it will seem runny; the jam-jelly will thicken as it cools. I usually don’t immediately cover the jam with lids, but cover it with gauze to prevent condensation from forming.
Very tasty jam-jelly from black currant Ready, enjoy!
How to make blackcurrant jam. We'll tell you about it.
Finnish blackcurrant jam
Ingredients:
➣ 3 glasses of cold water,
➣ 7 cups black currants,
➣ 10 glasses of sugar.
Making blackcurrant jam
1. Boil water with berries, cook for 5 minutes.
2. Without removing the foam, remove from heat and add sugar.
3. Mix everything thoroughly and let cool.
4. Place into sterile jars and cover with lids.
Keep refrigerated.
Blackcurrant jam in jelly
Ingredients:
➣ 3 glasses of water,
➣ 6 glasses of currants,
➣ 9 glasses of sugar.
Preparation
1. Bring water to a boil.
2. Pour the currant berries, washed and dried on a towel, into boiling water and boil for 1% minute.
3. Add granulated sugar, stirring constantly until it is completely dissolved.
4. Boil the contents for another 20 minutes over low heat.
5. While hot, pour into sterile jars. Close with lids.
Store in a cool place.
You can also make a spicy dressing for herring from red currants.
Spicy dressing for herring, recipe
Red currant jelly can be used to season herring. To do this, take water, sunflower oil, red currant jelly in a ratio of 1:1:1 and pour pieces of any peeled herring for at least 2 hours. It turns out the best herring in wine.
An excellent way out during the hot season is a five-minute recipe for blackcurrant jam. You can make jelly this way, or you can make it without water. This recipe is very simple and helps out when there are a lot of berries, but time is very short; this is always the case at the height of the season.
Five-minute blackcurrant jam – recipes for the winter
To preserve the berries, we began to use freezing more often, it is more convenient and faster, and then the vitamins are also preserved. But how sometimes in winter you want to open a jar of fragrant homemade food.
- For five minutes, select berries of approximately the same size so that they are evenly saturated with sugar syrup.
- If you want to get beautiful jam, berry after berry, then you should not collect overripe garden gifts, which will quickly burst.
- To prevent the berries from shrinking during cooking and to keep their shape, pour them into a colander and place them directly in boiling water for a few seconds, then cook.
- First, the berries are washed, only then the tails are cut off. There is no need to soak currants for a long time.
- I suggest several different recipes, where different amounts of sugar are indicated, it depends on the degree of sourness of the berry. So, try yours, if anything, feel free to increase or decrease the amount of sugar.
Five-minute blackcurrant jam, recipe for the winter
This five-minute jam recipe can be called traditional. Depending on the acid contained in the berry, you change the amount of sugar. If the berries are picked after rain, reduce the amount of water.
We take the ingredients:
- A kilo of ripe berries
- One and a half kilos of sugar
- Two thirds of a glass of water
How to make five-minute blackcurrant:
We prepare the berries as I described above; after washing, it is advisable to dry them so that there is no excess water in our preparation.
It is best to cook in a stainless steel basin; you can also buy a wide saucepan for this. Pour sugar into it and fill it with water, begin to heat it slowly, without ceasing to stir so that it dissolves completely. Only after this add the berries and continue heating slowly until it boils.
The most important thing in this recipe is not to go far from the kitchen and stir the jam with a wooden spatula all the time. As soon as it starts to boil, time it for exactly five minutes, then turn off the gas and immediately pack the product into clean jars.
For jam, I don’t sterilize the jars, I just pour boiling water over them and let them dry. I use screw lids and always put a circle of parchment under them.
Five-minute blackcurrant jam without water
To prepare the recipe without water, we need to cover the prepared berries with sugar and leave to stand until at least a little juice is released, then cook as always. I really like this recipe, because there is little sugar and the product turns out to be especially aromatic, but if you don’t like sour things, you can increase the amount.
We will need to prepare half a kilo of sugar for every kilogram of berries.
How to make jam for five minutes:
We place the dried berries in a bowl for cooking; if you did not have time to cover them with sugar in advance, you can do this before cooking, but heat it very slowly and stir vigorously so that the berries do not burn, but give juice under the influence of high temperature.
Heat gradually until it boils and continue to boil for five minutes, stirring continuously. Then immediately pack it hot into half-liter jars.
Five-minute blackcurrant jelly
Five-minute jelly turns out very quickly and hardens well, because the berry contains natural pectin. This product can be used in winter for baking, or simply as a spread on sandwiches for breakfast.
We need to take:
- Three kilos of berries
- Four and a half kilos of sugar
- Two and a half glasses of water
How to make jelly for five minutes:
Berries need to be selected especially carefully to ensure that the jelly is tasty. Let's prepare them and place them in a container, where we will cook. Add water and sugar there. We begin to heat until the berries burst. Then remove from the stove and pass the mass through a sieve. This way we will end up with pure juice with sugar.
Now pour the liquid again into the same container and begin to slowly bring to a boil. Cook for five minutes as always and pour the jelly into small jars. When it cools, do not turn the jars over.
Five-minute gelled blackcurrant jam by the glass
My kids love jelly jam because it’s delicious, and I like making it because it’s very convenient to measure in glasses.
These ingredients make up the recipe:
- Fifteen glasses of currants
- Fifteen glasses of sugar
- Three and a half glasses of water
Cooking process:
We wash and sort the ripe currants. Pour into a cooking container and add water according to the recipe. Slowly wait for it to boil, boil for three minutes and add sugar according to the norm. Stir, boil again and cook as always for five minutes. We will put it hot into small jars. You can store it in the pantry or on a shelf.
Five-minute blackcurrant jam recipe with photos step by step
Finally I give step by step recipe with a five-minute photo that even a novice cook can use.
We use:
- Two kilos of berries
- Three kilos of sugar
- Three glasses of water
- On the tip of a spoon of citric acid
Cooking process:
Pour water into a wide enameled or stainless steel basin.
Making incredibly tasty blackcurrant jam for the winter has long become 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 different ways and with all sorts of additives will come in handy.
It's no secret that large quantity vitamins remain in the jam, which is not subjected to heat treatment. 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 number of sugar and correct execution technological process will provide reliable storage even in apartment conditions.
Necessary 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 Actions
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.
The simplest blackcurrant jam for the winter
Many housewives cook currant jam in the most in a simple way. Same a 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.
Making 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.
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.
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 and raspberry jam 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. The ideal option is the same amount 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.
Preparing 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.
Making jam
It is better to store this jam in the refrigerator. Still, it is not possible to remove all the water from raspberries after washing. If there is not enough cold, the finished product may deteriorate. And the jam will be guaranteed to stay in the refrigerator - tested for personal experience method.
Rumor has it that raspberries don't need to be washed. But this is a purely personal matter.
Blackcurrant jam with dried apricots for the winter without cooking
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.
We prepare an unusual yummy
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 try.
Let's prepare a set of ingredients
- Blackcurrant – 500 grams
- Sugar – 750 grams
- Small ginger root
- Water – 250 – 300 ml.
Making 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. Is not it?
The recipe for this jam evokes complex feelings. You read the name, it says “jelly-like blackcurrant jam”, you look at the composition and cannot believe your eyes: is it really possible that by adding so much water you will get thick jam, and not compote? And yet it is a fact. I have been making this jam for several years now, and I have given the recipes to relatives and friends. Everyone makes just such currant jam - jelly-like, thick, with a rich taste and sweet juicy berries. The main thing is not to change the proportions, not to sprinkle sugar “by eye”, not to reduce the amount of water, and to accurately measure the amount of berries. To avoid the hassle of weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. There is no need to add sugar to anything at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools, that is, the next day.
Ingredients:
- Blackcurrant - five glasses,
- Water - two glasses,
- Sugar - seven glasses.
How to make jelly-like blackcurrant jam
Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just pour boiling water over them, then drain it and let the jars cool completely. So far, not a single jar of jam has exploded.
While our jars are drying, we sort out the currants, remove all the branches, and make sure that no crushed or spoiled berries get into the jam. Take a deep bowl, add currants, fill completely with cold water, remove any emerging branches and leaves. We wash the currants under running water.
Pour the currants into a sieve, shake off excess liquid, and dry the berries on a plate or kitchen towel.
We wait for it to boil again and immediately add sugar. Mix. Cook for 5-7 minutes over medium heat.
All. Immediately pour the jam into jars and seal the jars with boiled lids. Cool the preserved food under a blanket, turning the jars upside down, until the glass is completely cooled.
We store the jam on a shelf in a cool room - cellar/pantry/basement.
Bon appetit!
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