How to cook currant jam for five minutes. Currant jam for the winter with orange

According to this recipe, blackcurrant is obtained, as if in jelly. I saw the recipe from Natalia Ganina. The recipe was published in the previously popular Rabotnitsa magazine. This recipe has been tested for decades and is used by many families.

Ingredients

To prepare blackcurrant jam in five-minute jelly, we need:

1 kg currant;

2 kg of sugar;

0.5 cups of water or a little more (a glass of 250 ml).

Cooking steps

Wash the currants, sort, put in a colander and let the water drain completely.

Put on fire and boil the syrup until the sugar is completely dissolved. Add the berries to the syrup, bring to a boil and cook for 5 minutes.

Then add the remaining 1 kg of sugar to the syrup with berries,

turn off the stove and constantly stir the blackcurrant jam until the sugar dissolves (sugar usually dissolves well within a couple of minutes).

It turns out approximately 2 liters of jam.

Then let the jam cool a little while we sterilize the jars and lids. The jars can be sterilized in the microwave: pour water 1 cm high on the bottom of the jar and turn it on for 2-3 minutes at maximum power or at steam bath(a saucepan with boiling water and a sieve) or in the oven, whichever is more convenient for you. Boil the lids in boiling water for 5 minutes.

Pour the jam into sterilized jars and roll up or screw on the lids. Turn the jars upside down and leave to cool completely.

Tasty and healthy jam from black currant in jelly "five-minute" is ready.

I hope you enjoy and enjoy this recipe. delicious jam from blackcurrant in jelly "five minutes".

The unique berry has huge amount vitamins, which it retains even when heat treatment. Delicious and very fragrant five-minute jam - great way preparations of goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not boiled for a long time, the consistency does not turn into mashed potatoes.

How to choose and prepare currants for harvesting for the winter

Before you cook a five-minute blackcurrant for the winter, you need to do a few things:

Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
Before cooking, the berries from the currant bush must be dried.
To get excellent jam with classic taste, it is necessary to strictly adhere to the proportions indicated in the recipes.

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How to cook currant jam for the winter

Making blanks from blackcurrant for the winter Five-minute - quickly, simply and conveniently. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. The delicacy in some cases does not even lend itself to heat treatment. You can use the black fruits of the berry bush, red or yellow, which one is more to your taste.

You can really cook five-minute jam in five minutes. To do this, you only need:

berries - 1 kg;
granulated sugar - 1 kg;
not a large number of water - 2 cups.

The recipe for goodies is simple, done very quickly:

Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
Water and sugar are mixed in a cooking container, placed on the stove, brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
Delicious jam left to roll up in jars. The container must be sterilized in advance, because the workpiece itself is done very quickly.

Jam without adding water is perfect for storage in an ordinary apartment in the city. A 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 is done like this:

Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
Leave the mass for 12-14 hours to form the juice.
We put the pan on the fire, wait until it boils, do not forget to remove the foam.
After boiling, boil the future currant jam for the winter for 5-10 minutes.
Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
You can rearrange the finished currant delicacy to the place where it will be stored.

Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:

black fruits of a currant bush - 0.5 kg;
raspberries (ripe and juicy) - 0.5 kg;
granulated sugar - 700 g;
water - 1 cup (so that all the berries are covered).

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

We sort, wash all the berries.
We put the components of the jam in a bowl, pour a glass of water, put on slow fire, cook the berries until they soften.
The separated juice is filtered, let it brew, then drain.
We boil the juice by half, while constantly removing the resulting foam.
Add granulated sugar to the juice, cook until tender.
Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.

How to cook with an orange and a minimum amount of sugar

The recipe will be useful for those housewives who follow their figure and try to consume as little sugar as possible. Such a preparation of currants and oranges does not even need to be cooked. You can prepare a diet treat like this:

Take five glasses of black berries and two oranges (medium).
Rinse the currant well, dry.
Citruses, along with the zest, cut into small slices.
Drive all components through a meat grinder or grind with a combine.
You can add a sweet variety apple so that the jam is not too sour.
The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.

Blackcurrant jelly for the winter Five-minute - a 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 slow cooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable just for tea or as a filling for baking, you only need currants (8 cups), sugar (10 cups) and a couple of glasses of water.

Step-by-step jam-jelly in a slow cooker is done like this:

The berries are sorted, all branches and leaves are removed, washed thoroughly, covered with sugar.
Leave the berries room temperature air until juice comes out (this takes about 6 hours).
Transfer the contents of the bowl to the multicooker bowl.
The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
The lid does not need to be closed during cooking.
Pour jam-jelly into sterile jars, roll up, put upside down until it cools completely.
We put the jam in the refrigerator for the winter - so the shelf life becomes longer.

A five-minute recipe is simply made for currants! fast brew retains all the vitamins that the fragrant berry is so rich in. At the same time, there is no need to add thickeners, the jam freezes perfectly due to natural pectin, which is found in large quantities in currants. The preparation turns out to be jelly-like, very tasty and fragrant to dizziness.

Blackcurrant jam "5-minute" for the winter is prepared extremely simply. Berries should be covered with sugar, immediately brought to a boil and boiled for only five minutes. And that's it! Fragrant sweet currant jelly can be poured into sterilized jars. The stock of winter vitamins will be perfectly stored even in apartment conditions.

Cooking time: 15 minutes

Ingredients

blackcurrant - 500 g
sugar - 500 g

The first step is to prepare the container and berries. Banks should be thoroughly washed with soda, and then sterilized in any way convenient for you: process over steam, in the microwave or in the oven. Boil the lids. Sort and sort currants. For jam, I painstakingly select whole berries, discarding all crushed, spoiled and unripe. I remove all debris and twigs, the remains of green stalks. I leave the dried pedicels (“spouts” on the other tip), although some housewives also cut them with scissors - this process is very long and not the most pleasant. If this is important for you, then remove the “spouts”, but I can assure you that in ready jam they will not be felt at all, and with pedicels the jam will stand perfectly. I wash the sorted currants and put them in a colander so that the water is glass.

I take a pot for jam - large and spacious, three times more than the volume of currants. What for? So that the berries do not press on each other, they warm up evenly and do not overcook. And during active cooking, the currant loves to foam and strives to escape from the pan, so the walls of the vessel should be high. I sprinkle the berries with sugar. The ratio is 1:1, that is, for every kilogram of currants, one kilogram of granulated sugar.

I shake the pan in the air so that the sugar is better distributed and begins to melt.

Immediately put to boil - first on a small fire. Due to the slow heating, the berries will gradually heat up and release the juice themselves.

After 7-8 minutes, the sugar crystals will dissolve, and the currants will literally "float" in the liquid (no need to add water!).

As soon as it boils, I increase the fire. The jam must boil rapidly so that the pectin is actively released. I boil for exactly 5 minutes from the moment of boiling, without a lid. Gently stir with a spatula so that the jam does not stick to the bottom. If you have a non-stick pan, you can turn it gently in the air, without stirring. And do not forget to remove the foam.

After 5 minutes, I remove the pan from the heat and pour the five-minute into the jars. Attention! In order not to crack the glass, first pour 2-3 tablespoons of jam into the jar, scroll the jar in the air so that the walls warm up, after which you can fill it to the top. I seal with clean lids. I turn it upside down and leave it like this until it cools completely.

Delicious five-minute blackcurrant jam for the winter is ready! As it cools, it will thicken like jelly. Preservation can be transferred to storage in the cellar or hidden in another dark place. Shelf life - 1 year.

Five-minute blackcurrant jam for the winter, Magic

Classic blackcurrant jam prepared according to the five-minute principle is a simple, proven recipe that always turns out.

Five-minute blackcurrant jam recipes with photos step by step

An excellent way out in the hot season of blanks is a recipe for blackcurrant jam - five minutes. You can make jelly in this way, you can make it without water. Such a recipe is very simple and helps out when there are a lot of berries, but time is running out, at the very height of the season it’s always like that.

Five-minute blackcurrant jam - recipes for the winter

For the preservation of berries, we began to use freezing more often, it is more convenient and faster, then vitamins are also preserved. But how sometimes in winter the desire to open a jar of fragrant self-prepared.

For five minutes, we choose berries of about the same size so that they are evenly saturated with sugar syrup.
If you want to get a beautiful jam, berry to berry, then you should not collect overripe garden gifts that will quickly burst.
So that the berries do not wrinkle during cooking, keep their shape, pour them into a colander and dip them in boiling water for a few seconds, then boil.
First, the berries are washed, only then the tails are cut off. Currants do not need to be soaked for a long time.
I suggest several different recipes, where different amount sugar, it depends on the degree of acidity of the berry. So, try yours, if anything, feel free to increase or decrease the amount of sugar.

Five-minute blackcurrant jam, a 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 berry is harvested after rain, then reduce the amount of water.

A kilo of ripe berries
One and a half kilos of sugar
Two thirds of a glass of water

How to make a five-minute blackcurrant:

We prepare the berry, as I described above, after washing it is desirable to dry it so that there is no excess water in our preparation.

It is best to cook in a stainless steel basin, you can buy a wide saucepan for this. We pour sugar there and fill it with water, we begin to heat it slowly, without ceasing to stir, so that it disperses completely. Only after that pour in the berries and continue to slowly heat to a boil.

The most important thing in this recipe is not to go far from the kitchen and stir the jam all the time with a wooden spatula. As soon as it starts to boil, we detect exactly five minutes, then turn off the gas and immediately pack the workpiece into clean jars.

For jam, I don’t sterilize jars, I just pour boiling water over them and let them dry. I use screw lids, I 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 berry with sugar and leave to stand until at least a little juice stands out, then cook, as always. I love this recipe very much, because there is little sugar here and the product turns out to be especially fragrant, but if you don’t like sour, you can increase the rate.

We will need to prepare half a kilo of sugar for every kilogram of berries.

How to cook jam for five minutes:

We put the dried berries in a bowl for cooking, if you had no time to fill them with sugar in advance, then you can do this before cooking, but heat very slowly and stir vigorously so that the berries do not burn, but give juice under the influence of high temperature.

We heat gradually until the moment of boiling and continue to boil for five minutes, without stopping stirring. After immediately hot we pack in half-liter jars.

Five-minute blackcurrant - jelly

Five-minute jelly turns out very quickly and freezes well, because natural pectin is present in the berry. Such a product in winter can be used for baking, or simply smear sandwiches for breakfast.

Three kilo berries
Four and a half kilos of sugar
Two and a half glasses of water

How to make jelly five minutes:

Berries must be selected especially carefully so that the jelly is tasty. Prepare them and place them in a container, where we will cook. We also pour water with sugar there. We begin to heat until the berries burst. Then remove from the stove and pass the mass through a sieve. So we will have pure juice with sugar at the output.

Now pour the liquid again into the same container and begin to slowly bring to a boil. Cook as always for five minutes and pour the jelly into small jars. When it cools, do not turn the jars over.

Jellied blackcurrant five-minute jam in glasses

My kids love jellied jam because it's delicious, and I like to prepare it because it's very convenient to measure it in glasses.

These ingredients make up the recipe:

Fifteen glasses of currants
Fifteen glasses of sugar
Three and a half glasses of water

We wash the ripe currants and sort them out. Pour into a container for cooking and add water according to the recipe. Slowly wait until it boils, boil for three minutes and add sugar according to the norm. Stir, boil again and boil as usual for five minutes. We will lay out hot in small jars. You can store it in a pantry or on a shelf.

Five-minute blackcurrant jam recipe with photo step by step

Finally I give step by step recipe with a five-minute photo, according to which even a novice cook can cook.

We use:

Two kilos of berries
Three kilos of sugar
Three glasses of water
On the tip of a spoonful of citric acid

Pour water into a wide enameled or stainless steel basin.

We fall asleep a measured norm of sugar.

Mix and wait for it to boil.

Pour in a clean and ripe berry and stir with a wooden object.

As it boils, pour in a lemon and count five minutes.

Pour into jars and close with lids.

Blackcurrant jam "Five minutes"

Blackcurrant jam 5 minutes - the main jam of my childhood, an invariable source of vitamins, which was brought from a remote village through half of Russia in heavy suitcases with three transfers. Grandma's small garden produced currants in industrial scale, it was collected for some reason in the evenings, surrounded by clouds of small insects. It seemed that the whole garden ached with mosquito polyphony. Grandma wore a thick sweater. The mosquitoes amicably sat down on her back, but they could not bite through a centimeter-long wool, after which the whole flock flew over to me and gladly took to dinner. It is clear that my main task was to fight the bloodsuckers, and not to collect currants. I was of little use in the process of sorting through these hefty baskets of berries. Grandmother considered it her duty to cut off each (!) currant tail with scissors, because supposedly the five-minute time was better this way. Now I feel how my grandmother's painstakingness wakes up in me and quietly rejoices, because the property is useful. True, I don’t cut off the tails from the currant, but throw it into the jam just like that. Everything is fine, nothing explodes, so my jam can rightfully be called a five-minute jam. I buy berries at the market, sort them out, wash them, add sugar, put them on the stove, wait for them to boil. Five minutes and you're done. Poured into jars, rolled up - the stock of winter vitamins is ready.

currant - one kilogram,
Sugar - one kilogram

How to cook a five-minute blackcurrant

Prepare sterile jars and lids immediately before brewing. Banks can be put upside down on a double boiler and hold for 5-7 minutes. Boil the lids.

Jam from the category "you can't imagine it easier." I will tell you how to make it so that it turns out to be a “five” and it can be spread with a thick layer on bread, used as a filling for pies. There is only one trick here. Which one is just below. For now, let's start over. Currant needs to be sorted out. If you have berries from the market, then most likely they may be partly crushed, partly unripe, partly with twigs. All rubbish must be carefully selected. The process is not one of my personal favorites. But there is no way around it. Berry by berry, lay out ripe, whole currants in a colander. And then we rinse very well, three to four minutes.

Let the water drain and pour the currants into the pan. It is important that its volume is three times larger than the volume of berries. Why, you will soon find out.

We fall asleep berries with sugar. Shake lightly to distribute the sugar. But we don't interfere. No need to wait for the currant to release juice. Immediately set to cook.

First, we make the fire small so that the sugar can dissolve in the juice, which will stand out in abundance from the berries during the heating process. Do not forget to stir the jam, running a spoon along the bottom so that nothing burns.

When the jam boils, look at the clock. We need to count exactly five minutes to boil. Increase the fire to medium. The jam will begin to boil rapidly and increase greatly in volume. That's why you need large saucepan- so that the five-minute does not run away. Within five minutes of a vigorous boil, the jam will reach a temperature of about 105-107 degrees, at which pectin seizes, which is found in abundance in black currants.

When the time is up, immediately remove the jam from the heat, the foam will mainly remain on the walls of the pan, and we rake the rest from the middle to the edges and pick it up on a spoon. There will be few of them. Pour five minutes into sterile jars. First, pour some jam into the jar so that it heats up and does not burst, then fill it whole and immediately tighten it with metal lids. Turn upside down, wrap in a blanket and let cool completely.

That's all. The Pyatiminutka blackcurrant jam prepared in the manner described above turns out to be worth a spoon. And what a delicious - beyond words!

Blackcurrant jam 5 minutes, Easy recipes

Blackcurrant jam "Five minutes" Blackcurrant jam 5 minutes - the main jam of my childhood, a constant source of vitamins, which was brought from a remote village in half

Five-minute blackcurrant jam

I got the recipe for this wonderful five-minute blackcurrant jam from my mother. It is very simple and we use it every year. We call this 5-minute jam because it only takes 5 minutes to cook. And we also call it “3-6-9” or “1-2-3” - this is the ratio of ingredients (water - blackcurrant - sugar) by volume, which is very easy to remember. And it’s also convenient, because you don’t need a scale to make this jam.

Total cooking time - 2 hours 15 minutes

Active cooking time - 15 minutes

Calories per 100 gr - 191 kcal

Servings - 10

(yield approx. 750 ml)

Recipe for five-minute blackcurrant jam

Sugar - 3 cups*

Blackcurrant - 2 cups*

* A glass can be replaced by any other measure of volume: jar, bowl, saucepan, etc.

Due to the fact that the jam does not boil for a long time, it retains a beautiful color and delicious blackcurrant aroma. It is stored under a plastic cover in any place, it is absolutely not necessary to look for a cool corner for it. It is not necessary to sterilize jars, you can simply pre-rinse or wash.

Five-minute blackcurrant jam

Five-minute blackcurrant jam is a simple and easy way to prepare summer memories. The jam retains a beautiful color and is delicious.

Five-minute blackcurrant for the winter

The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very fragrant five-minute jam is a great way to prepare goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not boiled for a long time, the consistency does not turn into mashed potatoes.

How to choose and prepare currants for harvesting for the winter

Before you cook a five-minute blackcurrant for the winter, you need to do a few things:

Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
Before cooking, the berries from the currant bush must be dried.
To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

Note!

- The fungus won't bother you anymore! Elena Malysheva tells in detail.

- Elena Malysheva - How to lose weight without doing anything!

How to cook currant jam for the winter

Classic recipe with water

You can really cook five-minute jam in five minutes. To do this, you only need:

berries - 1 kg;
granulated sugar - 1 kg;
a small amount of water - 2 cups.

The recipe for goodies is simple, done very quickly:

Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
Water and sugar are mixed in a cooking container, placed on the stove, brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
Delicious jam left to roll up in jars. The container must be sterilized in advance, because the workpiece itself is done very quickly.

Five-minute blackcurrant for the winter without water

Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
Leave the mass for 12-14 hours to form the juice.
We put the pan on the fire, wait until it boils, do not forget to remove the foam.
After boiling, boil the future currant jam for the winter for 5-10 minutes.
Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
You can rearrange the finished currant delicacy to the place where it will be stored.

How to cook from blackcurrant and raspberry

Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:

black fruits of a currant bush - 0.5 kg;
raspberries (ripe and juicy) - 0.5 kg;
granulated sugar - 700 g;
water - 1 cup (so that all the berries are covered).

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

We sort, wash all the berries.
We put the components of the jam in a bowl, pour a glass of water, put on a slow fire, cook the berries until they soften.
The separated juice is filtered, let it brew, then drain.
We boil the juice by half, while constantly removing the resulting foam.
Add granulated sugar to the juice, cook until tender.
Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.

How to cook with orange and the minimum amount Sahara

Take five glasses of black berries and two oranges (medium).
Rinse the currant well, dry.
Citruses, along with the zest, cut into small slices.
Drive all components through a meat grinder or grind with a combine.
You can add a sweet variety apple so that the jam is not too sour.
The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.

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

Step-by-step jam-jelly in a slow cooker is done like this:

The berries are sorted, all branches and leaves are removed, washed thoroughly, covered with sugar.
Leave the berries at room temperature until the juice appears (this takes about 6 hours).
Transfer the contents of the bowl to the multicooker bowl.
The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
The lid does not need to be closed during cooking.
Pour jam-jelly into sterile jars, roll up, put upside down until it cools completely.
We put the jam in the refrigerator for the winter - so the shelf life becomes longer.

Five-minute blackcurrant for the winter - the best recipe cooking

Five-minute blackcurrant jam for the winter is a great way to feed seven vitamins in the cold season. It can be served simply with tea or used for baking.

Currants are useful not only in their raw form, but also in jams, preserves and simply grated and frozen with sugar. One of the fastest and delicious meals made from this berry is a jelly-like jam that can be prepared in just 5 minutes. How exactly - we will tell further.

About the benefits of blackcurrant

Currant berries are a storehouse of vitamin C, only 30 fruits or tea from the dried leaves of the bush will satisfy daily allowance this element in the human body.

In addition, currants have the following advantages:

helps fight SARS, influenza, while increasing immunity;
has antioxidant properties, which is useful for the stomach - this is facilitated by anthocyanidins in the composition;
has a diuretic, sedative, tonic effect, also helps to bring down the temperature, cleanse and disinfect the body;
helps to improve the work of the digestive tract;
cleanses the blood and increases its clotting;
helps to overcome heartburn;
strengthens the cardiovascular system.

Important! Currant leaves and berries, when used systematically, help prevent diabetes.

Currant preparation

Berries can be collected by yourself or bought in the market. They must be dry, large and without defects. Overripe fruits will not work, because they will spoil the taste of goodies.

Before cooking, we sort through the berries, select the leaves and twigs and cut off the dry tips. We wash under cold water and leave to dry. It is better to spread the berries evenly on a clean cloth - they will dry faster and will not flow.

Preparing jars and lids

In order for the jam to be preserved all winter and not deteriorate, you need to sterilize the jars in which it will be stored. Banks must be even, without potholes, breaks, cracks and crevices - otherwise the lids may swell. Before processing, you need to wash the containers with soda.
You can sterilize jars in the microwave or steam. The first option is the fastest - just pour a little water (up to 3 cm) on the bottom of the container and heat it at a power of at least 800 watts until it boils.

Important! During processing, the berries do not lose their useful properties, so you can use currants all year round in different preparations.

If you are afraid that the jars will burst and ruin the technique, use the old method - put a sieve on a pot of boiling water, on which we lay the jars upside down. At the same time, we boil water in a saucepan - the jars are considered sterilized when condensation appears inside.

You can also hold the jars for 15 minutes in the oven at +180 ° C. Lids should be, if not new, then without visible defects - dents or rust. They also need to be processed - first, wash with soda, and then boil for at least 2 minutes.

Kitchenware

To make jam, we need the following utensils:

glass or cup;
wooden spoon;
ladle;
enameled bowl, saucepan or saucepan with a thick bottom;
jars with lids.

For jam you need:

blackcurrant berries - 1 kg;
water - 1.5 cups;
sugar - 1.5 kg;
citric acid - on the tip of a knife.

Step by step cooking process

How to cook:

Where to store jam

A few rules for storing jam:

plastic lids can be used if you plan to use up the product in a few months;
the shelf life and quality of the jam depend on the density of the treat - the thicker, the more likely it will not go bad;
citric acid must be added so that the lids do not swell during storage;
it is better to use 500 ml jars for storage, then the opened product will not stand in the refrigerator for a long time.

Currant jam it is better to store in a dark, dry place at a temperature not exceeding +20°C. If possible, put the product in the refrigerator, especially those jars that have already been opened. If you follow all the rules of preparation, then you can store a delicacy for up to 2 years.

What to serve with

Any jam or currant with sugar is well suited for pancakes, casseroles, cheesecakes, manna, fresh cottage cheese. Jam can be added to porridge for sweetness, it makes a delicious grated pie and other pastries. You can pour a few tablespoons of the product with boiling water and drink it for colds and flu.

Blackcurrant contains a large amount of pectin, so there is no need to evaporate and boil jams from this berry for a long time. It is enough to chop the currants, add sugar and boil for a few minutes. And to make the jelly more interesting in taste, leave some of the berries whole, add them after the foam is removed from the jam. Cooling down, Pyatiminutka currant jam thickens and acquires the consistency of jelly without adding any additional thickeners in the recipe, such as gelatin or agar-agar. You need to store such a blank in a cool place - in a cellar or basement. If you plan to store at room temperature, double the amount of sugar.

Ingredients:

blackcurrant - 500 g;
sugar - 350 g (for sour berries, take more);
jars with a capacity of 250-300 ml.

How to make currant jelly

We sort out the collected currants, throw away dry twigs, leaves, cut off the stalks.

Pour the berries into a bowl large quantity cold water. Let it sit for a few minutes to make it easier to wash off dust and dirt. We shift into a colander, pour over with clean water.

We pour about a third of the berries. The rest we will grind with a blender or in a meat grinder. We load the currants in several steps into the blender bowl, sprinkling with sugar.

Grind into a thick puree with pieces of pulp and skin.

Pour currant and sugar puree into a bowl in which we will cook jam. It can be a basin or a saucepan, a ladle with a thick bottom. Put on low heat, bring to a boil. Collect as much foam as possible. Cook for a few minutes until the sugar grains dissolve.

Add the deferred currants, leave these berries in the jam whole. Cook for five minutes from the beginning of repeated boiling.

Prepare small containers in advance, no more than 300 ml. These jars are easy to store and use. Pour boiling jam, roll up hermetically with lids.