Do not cook blackcurrant jam recipe. Currant dishes, jam

Black currant is very useful. It is simply a storehouse of vitamins, and the most delicious jam is made from currants. And, of course, since my mother makes the jam, no one makes it. Almost all the berries remain intact, the syrup comes out a rich burgundy color.

I expected that this is how everyone makes blackcurrant jam, and I was very surprised when they poured currant jam on my ice cream in a cafe. ... It was a boiled mass, very sweet and incomprehensible. I suggest you make blackcurrant jam according to my mother’s recipe - moderately sweet, very beautiful and aromatic.

The recipe for the preparation is very simple; in addition, you can use it to make jam from red or white currants.

In addition, all the vitamins of this wonderful berry can be preserved by preparing it from pureed currants with honey. First things first...

Ingredients:

• for 1 kg of currant berries is taken
• 1 kg granulated sugar,
• 1 glass of water.

Cooking process:

Making currant jam, like any other berry, begins with sorting it. Carefully inspect all the currants so that the berries are fresh and not rotten (if you did not pick them yourself, but bought them at the market).

Rinse the currants 2-3 times. Usually all the leaves and sticks float on top. Place the berries on a sieve to drain.

The essence of the recipe is that the berries need to be loaded into syrup, and not covered with sugar. Water is needed precisely so that the sugar melts and does not turn into caramel. During the preparation of syrup, almost all of the water evaporates. You need to cook the jam in an aluminum basin or stainless steel container. In an enamel container it will simply burn.

Place water and sugar on low heat. You need to bring it to a boil and cook for a few minutes. Be sure to stir so that the sugar does not burn. A thick syrup comes out.

My mother makes jam from 3-5 kg ​​of berries, the ratio of sugar and currants is the same, so the volume of cooking utensils must be chosen based on the jam yield.

Pour currants into boiling syrup. Cook after boiling for 5 minutes, skimming off the foam.

The currant jam needs to be completely cooled for five minutes. It is advisable to leave it overnight so that the berries are properly saturated with syrup.

In the morning, boil the berries again for 5 minutes. Cool the jam again.

While the jam is cooling, prepare the jars and lids.

All containers for currant jam must be sterile. You can sterilize jars for currant preparations for the winter in any way convenient for you: over a kettle, in a double boiler, in a slow cooker, oven or microwave.

Let the jam boil for the last time and boil for 5 minutes.

Pour hot blackcurrant jam into jars and close with screw caps or turnkey lids.

Leave to cool upside down, wrapped in a blanket.

Of course it was traditional recipe cooking jam.

You can add currant jam to it – the results, I can assure you, are very tasty.

Can be added to compotes made from dried apples in winter - they enhance the taste of the compote and make its taste more interesting.

I also pour this jam over pancakes and just ice cream; you are guaranteed a beautiful presentation and incredible aroma of the dish.

There are several more options for currant jam, for example, the jam according to the above recipe, only with nuts, is very tasty.

Blackcurrant jam with nuts

• We take the same amount of berries, water for syrup and sugar as in the recipe above.
• You need ½ cup of nuts per 1 kg of currants.

For nuts, ideally you need to take almonds and fry them in a frying pan. Chop the nut with a knife and add it to the last stage of cooking.

Expensive almonds can be replaced with roasted walnuts. I tried this jam with pine nuts - it’s simply manna from heaven, but the price of this nut is simply astronomical.

This preparation option is suitable specifically for dessert; it is convenient to pour it over strudel and ice cream when serving.

Currant jam with honey "Paseka"

healthy recipe without cooking

This currant jam is not boiled, but sealed in jars with a nylon lid and stored in the refrigerator.

Ingredients:

• berries,

I deliberately did not write in the ingredients that you need to use only black currants, since a mix of berries would be very appropriate here.

My favorite ratio is half raspberries to half blackcurrants.

Grind the berries with a blender, pass through a meat grinder or crush with a wooden mortar.

The volume of berries should be equal to the volume of honey.

Mix berry puree and honey. You need to stir for a long time, and it is better to choose liquid honey, not sugared, preferably without a strong taste - acacia or linden. You can then add whole raspberries or currants to the pureed “jam”.

Jars for pureed berries need to be sterilized in a way convenient for you.

After the mass has become homogeneous, place the honey and currants in small jars. Pour a little honey or add 1-2 tablespoons of sugar on top of each jar. This way the jam will last longer.

Give this healthy jam to children in the autumn-winter period, and the vitamin supply of fragile organisms will be replenished.

Ekaterina Apatonova added her photo to the recipe for fresh pureed currant jam without sugar.

Good luck with your currant preparations this season!

You might like the recipe for plum jam with chocolate:

Best regards, Anyuta.

Of course, black currant follows. She can rightfully be called the uncrowned queen in 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 anyone: beginners will gain experience, and experienced cooks 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 currant jam recipe

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 you cook them, the jam is always thick, even if you cook it for an hour or even 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 give good aroma 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 does not turn sour. This jam will easily last in the refrigerator all winter.

Ingredients:

• Currants – 1.5 kg
• 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 an 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

It’s a very good idea to 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.

Sincerely, Alexander.

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven; they can not only improve immunity, but also regulate the functioning of the intestines and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach and help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts, while strengthening the body’s protective properties.

OUR RECIPES:

“Pyatiminutka” blackcurrant jam

Making currant jam is quite simple; the most important thing is to carefully collect the small berries, then prepare them. You can do more in a simple way, buy at the market, in the summer season, the choice is very large.

You will need:

• sugar, 1.5 kilograms;
• drinking water, 200ml.

Preparation

1. First, you will need to sort through the berries for any dented or damaged specimens, leaves or twigs.
2. Rinse the currants, you can do this in a sieve under water. Spread on cloth or paper towels to drain.
3. At this time, cook the syrup; it is prepared as follows. Pour all the sugar into a ladle or pan of suitable volume, add water, and heat it on the stove until all the crystals dissolve. It is worth saying that water is not added to the jam, but this recipe will require it.
4. Wash the prepared jars with lids with soda and sterilize.
5. Add berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the “Five Minute” boils too much. In such a short time, the currant jam will acquire a beautiful color, and the berries will remain intact.
6. Pour the hot jam into jars, close or roll up the lids.
7. Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If you include whole currants in the jam, it is not only tasty, but also looks beautiful. You can drink tea or bake a pie with this sweetness. Making currant jam is not at all difficult.

You will need:

• granulated sugar, 1 kilogram;
• black currants, 1 kilogram.

Preparation

1. Sort the berries, rinse and place on paper towels to dry.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will release.
3. Pre-prepare the lids and jars, wash and sterilize in the oven or over steam; if there are only a few of them, you can use the microwave.
4. Place the berry mass on the stove, turn it on to medium power, and cook until it boils. You can stir with a silicone spatula; it will prevent you from accidentally crushing the berries. Remove the foam formed on the surface each time.
5. Boil until the crystals are completely dissolved, turn off the stove and let cool until warm.
6. Boil the jam again and let it cool.
7. The third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
8. Turn the jars upside down, place them on a blanket and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you prepare more berries during the season.

You will need:

• raspberries, 1 kilogram;
• sugar, 1.5 kilograms;
• black currants, 500 grams.

Preparation

• Pour pre-sorted raspberries into an enamel or plastic bowl, cover with sugar and leave for about 6 hours to release the juice.
• Prepare the currants: separate the leaves and wash the berries. Sprinkle on a paper towel to absorb all the water.
• Place the raspberries and sugar in a large, thick-bottomed saucepan and place on the stove, turned on at medium power.
• Bring the berries to a boil (skim off the foam), and wait until the remaining sugar dissolves. Turn off the stove and cool.

• Wash jam jars and lids with baking soda and sterilize.
• Repeat the previous point again.
• Add currants to the cooled raspberries, boil and cook for 10 minutes.
• Place the hot assortment into sterile jars, close tightly or roll up the lids.
• Wrap it upside down in a blanket and let it cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to make thick blackcurrant jam

You can make jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to achieve thick currant jam

• Makes the consistency of the jam denser, slightly large quantity Sahara;
• Currants have the property of imparting thickness to the finished product. You can cook the berries longer, but watch the color of the mass. When she begins to change it to dark, this is a sign that the jam is ready;
• If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, moisture will evaporate faster when boiling.

Blackcurrant jam for the winter - recipe

From black currant The result is a thick jam containing only sugar and berries. It holds its shape well and can be used for making sweet pastries or applied to a piece of fresh loaf.

You will need:

• black currants, 1 kilogram;
• granulated sugar, 1.5 kilograms.

Preparation

1. Sort the berries, remove small twigs or leaves, and rinse well.
2. Pour onto a cloth or paper towel folded in several layers to drain all the water.
3. Combine sugar and currants in a suitable container, grind with an immersion blender or mash with a fork.
4. Place the jars and sterilize the lids in the oven or in any convenient way.
5. Pour the mixture into a saucepan and bring to a boil on medium heat. Be sure to remove any sweet foam that appears.
6. Boil the jam for 10 minutes, during which time it will begin to thicken.
7. Transfer the hot jam into sterile jars, screw tightly or roll up the lids.
8. Place it on a blanket, bottom up, and wrap it up. Keep covered until completely cool.

Currant jam without cooking - raw

Black currants are suitable for storing for the winter not only in the form of jam. These berries, pureed with sugar, turn out very tasty. This option will reduce the time for preparing vitamins for future use, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.

You will need:

• currants, 1 kilogram.
• sugar, 1 kilogram,
• blender (if available).

It’s worth saying right away that using a blender is not necessary, but this reduces the cooking time; you can puree the berries using a puree masher or a fork.

Preparation

• Place the pre-sorted and washed currants in a deep container and cover with sugar.
• Grind in any convenient way, leave for 20 minutes until the crystals dissolve.

• If the “raw jam” is to be frozen, then pour it into plastic containers and put it in the freezer.
• You can store it in the refrigerator. To do this, sterilize the lids and jars and dry them on a towel. They must be dry so that the currants do not “ferment.”
• Pour the berries, grated with sugar, into prepared containers, close with lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and subtle taste.

You will need:

• granulated sugar, 1.2 kilograms;
• mint sprigs, medium bunch.

Preparation

1. Rinse the berries and mint under water; for convenience, you can put them in a sieve.
2. Place the currants into a saucepan and add sugar. Let the juice stand out, this will take 20 minutes.
3. During this time, wash the jars with soda and sterilize them.
4. Place the pan with sugar and currants on the stove, turned on at medium power.
5. Stirring the jam periodically, wait until it boils.
6. Chop mint leaves and add to berries.
7. Boil for 10 minutes, transfer to sterile jars, and close the lids tightly.
8. Place on a blanket, bottom up, wrap, and cool completely.

The jam turns out very tasty, unusual, piquant. You will love this jam.

Blackcurrant jam without seeds and skins

This recipe is more labor-intensive than previous options, but you can work hard for the result. Currants separated from seeds and skins are a truly royal dessert.

You will need:

• black currants, 1 kilogram;
• sugar, 1 kilogram.

Preparation

1. Sort the berries, discard leaves or spoiled specimens, and wash in a colander under running water.
2. Place on several layers of paper towel to dry.
3. Using a meat grinder or blender, grind the currants into puree, then pass it through a sieve. This way, the seeds and skins will not end up in the jam.
4. Place the grated currants into an enamel or non-stick pan.
5. Bring to a boil on medium-high burner, stirring, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, and keep on the stove for another 10 minutes.
7. Pour currant jam into pre-sterilized jars and screw on the lids.
8. Wrap in a blanket, bottom up, and leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currants gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is no more difficult to prepare than from one type of berry.

You will need:

• red currants, 400 grams;
• black currant, 600 grams;
• sugar, 1.7 kilograms.

Preparation

1. Sort and rinse the berries; for convenience, you can do this through a colander.
2. Place in a saucepan with a thick bottom and add sugar.
3. Leave to form juice for 30 minutes.
4. After this time, put it on the stove, turned on at medium power, bring to a boil, skim off any foam that appears.
5. Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special attachment for sterilization).
6. Boil the jam for five minutes.
7. While hot, pour it into sterile jars and screw on the lids.
8. Turn all the jars upside down, wrap them in a blanket, and cool completely.

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.

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. Boiling 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.

Black currant is a valuable and very healthy berry for the body. They like to eat it fresh and also cook it. blackcurrant jam for the winter according to different recipes.

Simple thick jam for the winter

This recipe for blackcurrant jam is the simplest and most delicious, therefore it is often used by many housewives. The jam turns out thick and rich. When the berry harvest is plentiful, this recipe will help preserve them for the winter.

What you will need:

• 1 kg black currants;
• 1 kg sugar.

How to cook:

1. Prepare the berries. To do this, they are sorted, washed, and poured into a colander.
2. Pour boiling water over it. You can immerse a colander with currants directly in boiling water for a couple of seconds.
3. After the berries have drained, they are poured into an enamel bowl and covered with sugar. Leave the mixture for a while so that the berries release their juice.
4. Stir the mixture periodically with a wooden spatula to speed up the release of juice. It is necessary that the sugar is completely dissolved. It is better to put the berries overnight and return to the process the next day.
5. Place the basin on the stove and bring to a boil over low heat.
6. Stirring constantly, boil for 15-20 minutes.
7. Pour into clean jars, close and leave to cool.

Jelly-like jam

This recipe allows you to make jam tasty and tender. Moreover, it is quite simple.

What you will need:

• 4 cups of already washed, sorted and dried black currants;
• 6 glasses of sugar;
• 2 glasses of water.

How to cook:

1. Pour water into the prepared enamel bowl and add 3 cups of sugar;
2. Bring the mixture to a boil, stirring constantly;
3. pour the berries into the syrup and bring to a boil again;
4. cook for 7 minutes;
5. add the rest of the sugar, stir and cook for another 5 minutes;
6. Pour hot jam into pre-sterilized jars and roll up.

Preparing blackcurrant jam is quick and provides pleasure for the whole winter!

Advice! To prevent the jam from becoming moldy, you can use one trick: cut a circle from tracing paper to the size of the jar and moisten it in alcohol or vodka. Place a circle on top of the jam, and then roll it up with iron lids; mold will never appear.

Watch the video! Blackcurrant jam

Five-minute recipe

Such recipe It lives up to its name and is prepared very quickly indeed. In addition, when preparing everything useful material are preserved, so sweetness has great benefits for the body, especially in winter.

Ingredients:

• 1.5 glasses of water;
• 1 kg black currants;
• 1.5 kg of sugar (1.3 kg is possible).

Preparation:

1. Prepare the berries. They are sorted out, placed in a colander, washed, and allowed to drain.
2. Next, pour boiling water over it so that the berries do not burst during cooking;
3. Prepare syrup. Boil water, add sugar, let it boil until it completely dissolves.
4. Pour the berries into the syrup, stir and let it boil.
5. Cook for exactly 5 minutes.
6. The jam is poured into jars while still hot and sealed with iron lids.

Watch the video! Five-minute blackcurrant jam

Jam without cooking

One of the popular ways of making blackcurrant jam is grinding it with sugar. This method will preserve beneficial vitamins in the berries, since they are not subject to heat treatment.

There is no need to cover jam prepared according to this recipe with an iron lid. Thanks to a large number sugar and the right technology preparation, the jam will be stored even in apartment conditions.

Preparation:

1. it is necessary to choose only ripe berries, because unripe ones may begin to ferment;
2. carefully sort the berries, remove any debris, and rinse several times;
3. Dry the berries completely; you can lay them out on a towel. There is no need to rush; the currants must be completely dry;
4. sterilize the jars and pour boiling water over the lids and dry;
5. Inventory will include a meat grinder or blender, a deep mixing bowl, a wooden spatula or a large spoon.

Ingredients:

• 2 kg sugar;
• 1 kg black currants.

Cooking process:

1. grind the berries through a meat grinder or puree them in a blender;
2. transfer the resulting mass into a bowl, sprinkle evenly with sugar and mix thoroughly;
3. The jam is ready. It must be placed in sterilized jars, covered with a lid, and stored.

The process is not complicated, and the result is a healthy and tasty treat that everyone will enjoy.

Watch the video! Blackcurrant jam without cooking

Recipe for black currants and raspberries without cooking

It's not just jam. This is an amazing delicacy containing a huge amount of vitamins. Raspberries will add zest and make the taste slightly sour.

There is no exact proportion of raspberries and currants. The main thing is that there are less raspberries than currants. It is optimal if the proportions are 1 to 1. But even if there is only a handful of raspberries, it is worth adding it. The taste will be so unusual that this recipe will become one of your favorites.

Ingredients:

• 0.5 l can of black currants;
• 0.5 l can of raspberries;
• 2 liters of sugar (about 2 kg).

Please note that there should be 2 times more sugar than the total number of berries.

Cooking process:

1. All berries are sorted, washed, and left to dry.
2. The prepared berries are twisted through a meat grinder or crushed with a blender, and the resulting mass is placed in a convenient bowl.
3. Add sugar and mix thoroughly until a homogeneous consistency is obtained, place in sterilized jars, and cover with a nylon lid.

Advice! It is better to store such jam in the refrigerator, because it is not possible to completely remove water from raspberries after washing, and due to its presence, if there is a lack of cold, the jam can spoil.

When stored in the refrigerator, the treat will last a long time. There is an opinion that you can use unwashed raspberries, but this is up to each housewife.

Watch the video! Jam without cooking. Currants and raspberries

Currant jam with orange

This recipe is quite unusual and gives an interesting flavor to the currants. Orange is added to the jam, and it is not subjected to heat treatment.

Ingredients:

• 1 kg currants;
• 1.5 kg sugar;
• 1 orange.

Preparation:

1. lids and jars for currant jam must be sterilized in advance;
2. the orange is thoroughly washed and doused with boiling water to wash off the wax;
3. Grind the orange along with the skins in a blender or meat grinder;
4. make currant puree using a blender or meat grinder;
5. mix berry and orange puree, add sugar and stir;
6. leave for several hours, stirring occasionally until the sugar is completely dissolved and turns into syrup;
7. after that, put it in jars and roll it up;
8. leave to store in the refrigerator. It can stand for a long time, maintaining its taste and benefits.

Watch the video! Currants with oranges for the winter

Recipe without cooking with dried apricots

Dried apricots will be an excellent addition to currants and will help change the taste almost beyond recognition. It will also be an excellent vitamin supplement to healthy blackcurrant jam. Plus it's incredibly tasty.

Ingredients:

• 800 g black currants;
• 200 g dried apricots;
• 2 kg sugar.

Preparation:

1. We sort the berries, wash and dry them;
2. pour boiling water over the dried apricots so that they soften;
3. After the dried apricots have become soft, drain the water, rinse the dried fruits under running water, and drain in a colander. Then you can even squeeze out the excess water;
4. twist the currants and then the dried apricots;
5. transfer the mixture to a bowl, add sugar and stir;
6. leave for 30 minutes, stir;
7. put in sterilized jars, close with a nylon lid, and store in the basement or refrigerator.

This dessert is universal. It can be used both as a treat for tea and as an addition to baked goods.

« Five-Mutka» with currants and ginger

The jam turns out to be aromatic and delicious; the combination of ginger and currants will please everyone. Moreover, it cooks quickly.

Ingredients:

• 0.5 kg black currants;
• 0.75 kg sugar;
• 250 ml water;
• ginger root.

Cooking process:

1. prepare the berries, sort them, trim the stems, rinse;
2. pour into a colander, put it in boiling water or simply pour boiling water over it so that they do not become sour during cooking;
3. let the water drain;
4. grate the ginger root so that half a tbsp comes out. spoons;
5. Pour water into an enamel pan, add sugar, stir;
6. bring to a boil over low heat;
7. add berries and ginger to the syrup; the heat can be increased;
8. after boiling, cook for 5-7 minutes;
9. Pour hot, still liquid jam into sterilized jars. When it sits and cools, it will become like jelly.

So interesting and unusual recipes will help you prepare very tasty currant jam with new flavor notes.

Watch the video! Blackcurrant jam. Simple and quick recipe