Useful preparations made from fresh summer berries are a real delight for the eyes and for taste buds, as well as significant savings for your family budget. After all, even in the summer you can make blackcurrant jam for the winter: a simple recipe will not take you much time and energy, and then enjoy long winter evenings during family tea parties. Sweet berry jam added to yoghurts and baked goods, spread on bread and simply eaten with spoons. Such a delicacy is much more useful than a store product, because it consists from natural ingredients - currant berries and sugar... The currant itself contains a sufficient amount of pectin, thanks to which the homemade jam is well preserved and turns out to be thick, tasty, satisfying and soft. Next, you will find two recipes for making a wonderful jam, as well as step-by-step instruction with photos and detailed explanations.

You are not mistaken, we will tell you how to make jam from black currant for the winter in five minutes. We have already described, according to the recipe "five minutes". By the same principle, you can make jam, and if you come across whole berries in a product such as jam, then jam is a homogeneous sweet mass that resembles confiture... In fact, this is confiture, it is loved by many adults and children, it has a rich taste and pleasant texture.

In order to make a five-minute jam, you should take equal amount of sugar and black currant berries, for example, one kilogram of sugar for one kilogram of berries.

1. Sort out and rinse the currant berries under a stream of water. In the preparation process, it is necessary remove all twigs, stalks, green and spoiled berries.
2. Dry the currants in a colander.
   
3. In a large enamel bowl or in a stainless steel saucepan, grind the berries with a blender. If you do not have this unit, you can pass the berries through a meat grinder, crush in a mortar or knead with a crush for potatoes.
   
4. Pour sugar into a saucepan with berries and let it brew for 15 minutes.
5. Bring the berries to a boil over low heat stirring slightly with a wooden spatula or spoon.
6. Cook the jam for exactly five minutes, while removing the foam.
7. Pour into jars and roll the blank without sterilization. Jars and lids must be perfectly clean and sterilized at home (over steam or in the oven for 15 minutes).

Harvesting the perfect seedless winter jam: sweet currant

Currant confiture is a real delicacy that can be given even to young children and elderly people. The berry for this recipe goes through several stages of processing, the result is tasty, tender and very aromatic.

Cook together and enjoy: blackcurrant jam is a recipe for the winter so great that it can be used for other summer berries as well.

We take the same proportions as in the previous recipe - one to one. The only caveat is for one kilogram of sugar, it is necessary to prepare one kilogram of already grated berry puree.

Grind prepared, washed and dried berries with a blender.

We pass this berry mass through a sieve. You can also fold regular non-sterile gauze several times, fill with berries and squeeze the juice and pulp out of them. Oilcake is often used to prepare compotes - do not throw away the useful product.

Ideal bring the seedless mass and cake to a boil, cover with sugar and wait until it dissolves.

Blackcurrant jam is a delicious delicacy with a slight sourness for the whole family. In winter, it serves as an excellent filling for baked goods, especially juices with currant jam. And how pleasant it is to enjoy the delicate sweetness with tea in the evening watching the TV! I confess that my beloved children love to spread jam on bread and eat sweet sandwiches with pleasure. And at these moments I remember myself, because I also loved bread and jam.

I note that the process of making jam from the process of cooking currant jam is almost the same, the only thing is that for jam, the berries need to be thoroughly kneaded or chopped in a blender before cooking. In addition, currants have natural gelling properties, and this helps the mass to become jelly-like. Many housewives add pectin to the jam, but I think that there is enough of it in black currant. Well, I think it's time to get down to business from chatter.

To make blackcurrant jam, we need

Ingredients:

• Black currant - 4 kg (I first went through it from the branches and washed it).
• Sugar - 4 kg.

Cooking process:

Some hostesses believe that you need 2 kg of sugar for 1 kg of currants, but for me it is sugary sweet, for lovers of light sourness I recommend 1: 1), like mine. The preparations are captured in the photo step by step, so repeating the process is not difficult for you.

Into the big enamel pot Pour the berries along with sugar, rub lightly with your hands.

Then we begin the grinding process in a blender, you can use a meat grinder, as you like. We put the currants with sugar into the container of the kitchen machine, as much as it will fit.

The longer the knife turns, the finer the skins from the berries will be.

Thus, we will process all the berries with sugar.

Then we put the pan with the contents on medium heat and cook, after boiling the jam, foam forms, which means that the pan can be removed from the heat.

While the jam was cooking, I prepared the jars (I have Veresovsky ones with self-screwing lids), and sterilized each for 10 minutes.

Next, pour the hot ready-made jam into a container using a ladle, tighten the lids tightly and turn the lids down. In this position, we leave until the jam has completely cooled. That's the whole process. The jam turned out to be jelly-like, thanks to the gelling properties in the currants. As you can see, everything is pretty easy, fast and affordable.

Be sure to use this method, I'm sure you will like the speed and simplicity of the process, and the result will delight your sweethearts.

How many years blackcurrant jam will be stored, I do not know, because, no matter how long it was, it leaves us with a bang over the winter. Therefore, I wish you bon appetit with delicious jam from currants.

You may be wondering how to cook currant compote:

Best regards, Anyuta.

Hello dear readers. Currant is a favorite berry of many, which contains a large number 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 sour taste and a bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it is able not only to increase immunity, but also regulates the work of the intestines, prevents the development of fermentation processes in it. Berries lower the acidity in the stomach, help the process of hematopoiesis.

This means that in winter you can feast on healthy currant desserts, while strengthening the protective properties of the body.

OUR RECIPES:

Jam "Pyatiminutka" from black currant

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

You will need:

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

Preparation

1. First, you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
2. Rinse the currants, you can do this in a sieve, under water. Spread on a cloth or paper towels to drain the water.
3. At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or saucepan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
4. Wash 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 "Pyatiminutka" boils strongly. In such a short time currant jam will acquire a beautiful color, and the berries will remain intact.
6. Pour hot jam into jars, close or roll up lids.
7. Put upside down on a blanket, wrap it up until it cools completely.

Black currant jam with whole berries

If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.

You will need:

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

Preparation

1. Sort the berries, rinse and put on paper towels to dry the water.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add the currants. Leave on for 30 minutes, during which time the juice will stand out.
3. Prepare lids and jars in advance, wash and sterilize in the oven or over steam, if there are not many of them, then you can use the microwave.
4. Put the berry mass on the stove, turn it on at medium power, cook until it boils. You can stir with a silicone spatula, it will not allow you to accidentally crush 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 it cool to a warm state.
6. Boil the jam again and let it cool.
7. The third time, after it boils, turn off the stove, pour into jars, tightening the lids tightly.
8. Turning the jars in them with a neck, put them on a blanket and wrap them up. Leave in this position until cool.

Black currant jam with raspberries

You can diversify currant jam by adding raspberries to it. This will make the taste more interesting and help you harvest more berries at the same time.

You will need:

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

Preparation

• Pour the previously 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 rinse the berries. Sprinkle on a paper towel to absorb all the water.
• Put the raspberries and sugar in a large saucepan with a thick bottom, put on the stove, turned on at medium power.
• Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

• Wash jars and lids for jam with baking soda, sterilize.
• Repeat the previous point one more time.
• Add currants to the cooled raspberries, boil, cook for 10 minutes.
• Arrange hot "assorted" in sterile jars, close tightly or roll up lids.
• In the upside-down position, wrap in a blanket, allow to 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 make currant jam thick

• Makes the consistency of the jam denser, slightly more sugar;
• Currants are characterized by the property of giving the finished product a thickening. You can cook the berries longer, but watch out for the color of the mass. When she starts 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 during boiling.

Blackcurrant jam for the winter - recipe

A thick jam is obtained from black currant, which contains only sugar and berries. It holds its shape well, can be used for cooking sweet pastries or put on a piece of fresh loaf.

You will need:

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

Preparation

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

Currant jam without cooking - raw

Black currants are suitable for harvesting for the winter, not only in the form of jam. These berries, mashed with sugar, are 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 kind of "raw jam".

You will need:

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

It should be said right away that the use of a blender is not necessary, but this way the cooking time is reduced, you can grind the berry with a mashed potatoes or a fork.

Preparation

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

• If it is assumed “ raw jam»Freeze, then pour into plastic containers and place in the freezer.
• You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be absolutely dry so that the currants do not "ferment".
• Pour berries, grated with sugar, into prepared containers, cover with lids, place in the refrigerator.

Currant jam with mint

Mint added to jam will give it more fresh scent and delicate taste.

You will need:

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

Preparation

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

The jam turns out to be very tasty, unusual, spicy. You will love this jam.

Pitted and skinless blackcurrant jam

This recipe is more time consuming than the previous options, but you can work for the sake of the result. The currant, separated from the seeds and skins, is a truly royal dessert.

You will need:

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

Preparation

1. Sort out the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
2. Spread over several layers of paper towels to dry.
3. Using a meat grinder or blender, grind the currants in mashed potatoes, then pass it through a sieve. Thus, bones and skins will not get caught in the jam.
4. In an enamel or non-stick pan, send the grated currants.
5. On medium power, the burner, stirring occasionally, bring to a boil, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
7. Pour currant jam into previously sterilized jars, tighten with lids.
8. Wrap in a blanket, upside down, leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is richer and deeper. It is prepared no more difficult than from one type of berries.

You will need:

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

Preparation

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

Choose any recipe and enjoy cooking. Stock up for the winter and make your family happy.

• you need to prepare more sugar - currants have a natural sourness;
• you can cook jam only in stainless steel dishes, the rest, when interacting with fruit acid (which black currant contains in large quantities), release harmful substances, and they can cause poisoning.

Well? Let's get started?

You will need:

• black currant 330 g;
• sugar 330 g;
• agar-agar 10 g (can be replaced with gelatin).

Jam is a great addition to any dessert. It can be added to ice cream, pancakes, pancakes and cheese cakes, or you can just drink tea with it.

How to make blackcurrant jam with agar agar for the winter

Rinse the berries thoroughly, remove the sheets and all that is superfluous. Throw away rotten and spoiled berries.

Put in a deep container and cover with sugar.

Mash the berries until smooth.

Add agar-agar and mix well.

Bring to a boil over a fire, stirring occasionally with currants.

Cook for ten minutes.

Arrange the jam in jars, close tightly and overturn on the lid. You can cover with something warm and put it in storage in the morning.

Small culinary tricks

• If, when putting the jam in the jars, a few drops get on the neck, wipe them off immediately. The consistency of the jam is quite dense and when dried, these drops will not allow the lids to be tightly tightened, which means that it may disappear;
• when making jam without gelling ingredients, you can check if it hardens. To do this, drip jam on a cold saucer, if the drop spreads, then you need to boil for a few more minutes;
• if you are making jam without gelatin, then this requires additional cooking time to obtain the desired consistency;
• jam, unlike jam, needs to be twisted almost instantly after pouring into jars;
• if the berries are dense, then it is better to knead them first, and only then sprinkle with sugar.

See how else you can do

Calorie content: Not specified
Cooking time: Not specified

It is this jam that turns out to be simply flawless - thick and incredibly beautiful consistency, stunning appearance and bright excellent taste, not cloyingly sweet or sour. And it is quite possible to make it at home for novice cooks: our step-by-step instructions will help you cope with blackcurrant jam for the winter simply and quickly. This jam is just perfect with toasted toast or and butter- with a cup of coffee you will get a wonderful snack or addition to breakfast. Also, due to its density, blackcurrant jam can easily be stuffed into brass pies or added to puff pastry... In any case, the jam will not stand idle on the shelf of your bins, so do not be lazy, stock up on a couple of jars homemade goodies for future use.

- black currant - 300 g,
- sugar - 300 g,
- water - 50 ml.

Recipe with photo step by step:

The first step is to thoroughly wash the currants, remove dry leaves or twigs, if any. Then fold the currants on a sieve to glass the water.




Transfer the currants to a bowl or saucepan for making the jam. Pour literally 50 ml of pure filtered water. There should be very little water, it is needed so that the berries quickly steamed and let out their juice. So, move the pan to the stove, be sure to close the lid.




After five minutes of boiling, a sufficient amount of juice emerged.




Now you need a blender, with its help grind all the currants into a homogeneous mass. If you would like to ready-made jam there was a completely homogeneous consistency, then you will have to grind the chopped currants through a sieve. If you do not grind, small particles of the berry will remain, which are always appropriate in jams.






Add the entire serving of granulated sugar, return the pan to the fire.




After boiling, a foam cap will appear on the surface, it must be removed with a wooden spoon. The jam should be boiled down to the desired thickness, at least twice.




It will take about half an hour to boil the jam. By the end of cooking, prepare the jars - wash with soda and sterilize, do the same with the lids.




Spread hot boiling jam in jars, immediately roll up and put in a secluded place. Put the jars upside down, cover with a blanket and leave for a day. Then transfer the blackcurrant jam to the cellar or pantry.






Bon Appetit!
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