Every housewife tries to make as much as possible out of it. The jam made from black currant, I also have my own recipe for the winter, not even just one, because I grow this berry in large quantities and try to prepare a variety of desserts.

Currant jam there are still a lot of options homemade baked goods. Even the famous “Kiss of the Negro” cannot do without it. I'm not even talking about cheesecakes, pies, pies, bagels, you can list a lot.

With this jam you can just drink tea and get a boost of vitamins, vitamin C, by the way, there is more in black currants than in lemons themselves. It works out very well, just have time to write down the recipes.

How to make blackcurrant jam

Currant berries are not as sweet as raspberries or strawberries, so they require more sugar; they also release juice more heavily, so they require more time to extract the juice.

Currants also contain large amounts of fruit acids. They are undoubtedly useful for us, but unsuitable saucepans oxidize quickly. Copper and aluminum quickly interact with acids and the resulting product is not at all healthy, quite the contrary. Therefore, choose stainless steel saucepans for extreme case- enameled, just remember that everything in them burns quickly.

To make jam, we will need freshly picked currants, we need to sort them out, remove twigs, leaves, timid or bad berries, and tear off the tails. Only after this, rinse well. Unlike raspberries and strawberries, which are delicate berries, currants can be washed under running water without fear of crushing them. In addition, the integrity of the berries in the jam will still be compromised.

Blackcurrant jam recipes

Like other berries, currants black jam can be prepared in the simplest and most in the usual way, and in a slow cooker, and in a bread maker. In addition, the berry is perfectly complemented by other, garden and forest fruits, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother cooked such jam in a large basin on the stove.

For him we will take:

• A kilo of black currants
• One and a half kilos of sugar

How to make blackcurrant jam:

I never put a lot of sugar in currants; I like it when the sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berries in a blender and mix them with sugar. I set the temperature to medium to quickly bring to a boil. Then I lower the temperature to a minimum and skim off the foam. Slowly gurgle the berries on the stove for 10 minutes, then let them cool overnight.

I repeat this process a couple more times, adding a slow boil time of five minutes. In fact, it doesn’t take long to cook this jam. After the last cooking, it is ready and hot, put into jars.

Currant jam with pectin, recipe for the winter

Many people are wary of thickeners, and for good reason. Indeed, thanks to pectin, starch, gelatin or gelatin, the time heat treatment, which means almost all vitamins are preserved.

What you need for jam:

• One and a half kilos of berries
• Kilo of sugar
• Pectin packet (20 grams)

How to make currant jam with pectin:

We prepare the berries, sort them, wash them and let the excess water drain. Then pour a third of the sugar into it, using an immersion blender, grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, reduce the heat, skim off the foam, pour in the pectin and remaining sugar. Cook for twenty minutes at low temperature, then place the jam while hot in sterile, dry jars.

Blackcurrant jam, seedless recipe

Here you will have to tinker a little, just a little, but the result will be a very beautiful, transparent jam.

For it you need to take:

• A kilo of currants
• 0.7 kilo sugar

How to make this jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry and your tastes. You can take more.

I grind the already prepared, washed berries with a blender or pass them through a meat grinder. It turns out liquid aromatic puree, this is what we need to rub through a sieve so that all the seeds and remnants of the skin remain there.

Mix the finished mass with sugar and cook at low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and let the jam cool overnight. In the morning I heat it up again and cook for 10 minutes. And again I leave it until the evening. The third time I cook it for 15 minutes and put it in jars. It cools in jars, but in open ones, only then I roll it up.

Blackcurrant jam in a slow cooker

Making currant jam in a slow cooker is easier than the usual way, because you don’t have to stand and watch so that, God forbid, it doesn’t burn or run away.

We will need:

• Liter jar of currants
• Two and a half glasses of sugar

How to make jam in a slow cooker:

We pass clean and selected berries through a meat grinder or grind them with a blender. Some people prefer to simmer and only then rub through a sieve, but I think this is a long process and using kitchen assistants is much more convenient and faster.

I also rub the resulting puree through a sieve with a wooden spatula so that my jam turns out transparent, without seeds.

Then I pour it into a multicooker bowl and add sugar. I set it to stewing mode and close the lid. The jam will be ready in 20 minutes, because currants have a lot of their own natural thickeners, pectin. Next ready hot product I put them in small jars and close them.

Blackcurrant and raspberry jam, recipe for the winter

Everyone will like this jam. In addition, it is very useful; it is an excellent help during colds. My children love to make this jam and drink it like compote.

For it you will need:

• One and a half kilos of currants
• Kilo of raspberries
• One and a half kilos of sugar

How we will cook:

All the berries need to be sorted and washed, and the water should be allowed to drain well. We immediately pour both currants and raspberries into the container where the jam will be cooked and add half the sugar. Leave for five hours in a cool place so that the berries give juice and the sugar begins to melt.

After some time, grind the berries into puree, add the second half of the sugar and set to cook. Cook in one serving until thickened, this is about 35-40 minutes, do not forget that you need to remove the foam. Pour the prepared jam into jars and close.

Blackcurrant jam with gooseberries

All housewives often like to make this kind of jam. The sour currants are offset by the sweet taste of gooseberries and the result is very tasty.

We will take:

• A kilo of currants
• Half a kilo of gooseberries
• Kilo of sugar

How to cook:

We sort the berries and tear off the stems. Grind everything with a blender or scroll through a meat grinder. Mix the resulting mass with sugar and set to cook. The first time after it boils, cook for 10 minutes. Then it cools down to room temperature. The second time it is cooked for 15 minutes and immediately put into jars.

Blackcurrant jam, video recipe

Hello dear readers. Currant is a berry loved by many, containing a large number of vitamins and useful substances. 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, 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.
• IN large saucepan With a thick bottom, place the raspberries with sugar 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 finished product density. 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

It comes from black currants thick jam, which contains only sugar and berries. It holds its shape well and can be used for cooking sweet pastries or put on 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 it is assumed " raw jam» freeze, then pour into plastic containers and put 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 more fresh aroma and delicate 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.

​Similar articles​​Jam made from gooseberries alone contains a lot of seeds, so half the amount of berries required in the recipe is boiled with a small amount of water and rubbed through a sieve. The resulting puree is evaporated for 5-10 minutes, then the remaining berries and sugar are added according to the recipe. It is very good to add raspberries, berries or blackcurrant puree to gooseberries, which enhance the aroma.​ ​BLACKCURRANT JAM.​ Ripe berries are washed and the sepals are removed. Large, irregularly shaped berries are cut into two or four parts, covered with half the amount of sugar required by the recipe, and left until the next day. Then add the rest of the sugar and cook the jam over low heat.​

You will need

1. • ​After boiling, cook the jam for 15 minutes. Remove any foam that appears.
2. ​Thaw, place in a blender and puree. Add 1.5 cups of sugar per glass of puree. Place in a saucepan, bring to a boil and simmer over low heat for half an hour, stirring and skimming.​

Instructions

• ​. Blackcurrant jam (method 4)​ ​1 kg black currants, 500 g sugar.​​First method: Wash and sterilize the jars in which you will store the product. Sort through the blackcurrants. Remove the stems. Rinse the berries in cold water and pour into a cooking bowl. The container for making jam should have low walls and a wide bottom.​
• ​Continue to cook the jam for 10-15 minutes, stirring occasionally.​
• ​currants
• ​Jam​
• ​Recipe:​
• Ripe berries are most suitable for making jam. They are washed, the stalks are removed and boiled in a small amount of water (100-150 g of water per 1 kg of berries) until softened, then add sugar according to the recipe and cook until tender.​
• Jam made from stale strawberries does not gel well. In this case, you can prepare a combined jam from strawberries, gooseberries and black currants, and you can add whole berries or puree them. This jam gels well, since currants contain a lot of pectin, it is enriched with vitamin C, and has a good color and taste. The ratio of berries and sugar remains the same as for strawberry jam. Of the total number of berries, half should be strawberries, and the other half should be gooseberries and currants.​
• ​The jam is ready, pour it into your favorite pasteurized jars and roll up the lids.​
• ​Tell me the recipe.​
• ​1 kg of black currants, 1.5 kg of sugar, 2 glasses of water.​

KakProsto.ru

​Pour the berries into a cooking bowl, mash slightly, cover with sugar and set aside for several hours. After this, put on low heat and cook until done in one go or 2-3 times, interrupting cooking for a few minutes.​

You will need

1. • Mash the currants slightly so that the berries are better saturated with sugar. Add sugar and leave for several hours.​
2. ​Prepare the jars. To do this, rinse them thoroughly, pour boiling water over them, dry them and, if necessary, heat them in hot oven. If you are not going to store the jam for a long time, then you can simply put it in clean jars.​
3. ​. It is not recommended to use overripe or spoiled berries for making jam; it is better to give preference to strong and slightly unripe berries.​

Instructions

• ​is a very appetizing jelly-like mass made from berries or fruits. This great tea additive can be bought in the store, but in reality there is nothing tastier than jam, prepared at home. So, how to make jam from black
• ​CURRANT-STRAWBERRY JAM.​
• Currant jam is rough due to the large number of seeds. To make its consistency more tender, you can rub half the amount of berries through a sieve, add the rest of the berries to the puree, boil for 2-3 minutes until the berries soften, add sugar according to the recipe and boil until tender.​
• ​Recipe:​
• ​For jam, unlike preserves, the berries are taken in crushed form; after preparing the jam, a homogeneous mass in the form of jelly is obtained. But unlike jelly, there are berries.​
• ​This year the recipe was like this (every year I try something new):​
• ​Pour the berries into a cooking bowl, crush lightly, add water and 800 g of sugar. Bring to a boil over low heat, cook for 15 minutes and set aside in a cool place for 8-10 hours. Then add the rest of the sugar and cook until tender.​

KakProsto.ru

Is it possible to make jam from frozen blackcurrants? If yes, can you tell me how?)) Thank you in advance)))

Victor

Blackcurrant jam (method 2)
​When the berries give juice, place the dish on low heat and cook until done in one go, interrupting the cooking for a few minutes 2-3 times.​
​Pour the jam into jars and, without covering, leave for a day so that it can cool. Then cover and store in a cool, dark place.​

​Then rinse the berries thoroughly and remove dirt and debris. It is better to rinse the berries through a sieve.
​currants
​Boil the currant puree over high heat, add the washed strawberries, boil the mass well while stirring continuously, then add sugar and cook until tender.​

​Recipe:​
​RASPBERRY JAM.​
​Heat crushed berries and sugar in a ratio of 1 to 1.5 until homogeneous mass so that the sugar melts. When hot, pour into jars and seal tightly with screw caps.​

​I washed the sorted currant berries (from leaves, twigs, dry berries and various kaki), poured them into a basin, added water and cooked the berries until they burst. Some berries remained intact and floated up, I crushed them too, boiled them for 5 minutes, then passed the whole mass through cheesecloth (the seeds and peels remained), then added sugar to the rest and cooked the jam until it was ready. regular jam so as not to roll up.​
​Exactly like fresh, add sugar and let defrost, and then cook​
​1 kg of black currant berries, 500 g of sugar, 1/2 cup of water.​

Mantis

​Immediately after cooking, place the jam hot into sterile jars, pasteurize and seal.​

British Queen

​You will get bright, thick, juicy and incredibly tasty jam.​

Ethanol C2H5OH

​Place the berries in a saucepan and mash them thoroughly with a wooden spoon until they release juice.​

* JULIA *

​Ingredients: 1 liter of black or red currant puree, 1 kg of strawberries, 1.2 kg of granulated sugar. Other recipes:​

Valery Yanovich

​APPLE JAM.​

How to make currant jam?

​Raspberries, if they are wormy or damaged by pests, are dipped in salt water for 1-2 minutes (20 g of salt per 1 liter of water), which is then drained. After sorting and removing the stems, the berries are covered with half the amount of sugar required in the recipe and left for 5-6 hours. The released juice is drained, the rest of the sugar is added to it, and boiled for 5 minutes. This syrup is poured over the prepared raspberries and cooked until tender.​

Sacred

​Blackcurrant jam or jelly is prepared like this. For three glasses of water, seven glasses of sugar, boil, add 11 glasses of peeled currants, cook for thirty minutes, turn off and gradually add another seven glasses of sugar, dissolve, and that’s it, ready.​

​Currants come in red, black and white varieties, at least that’s the only one I’ve seen on sale.​

Dixie

​It's possible. As Mantis wrote.​

​Pour the berries into the prepared boiling syrup and cook until tender. Interrupt cooking 2-3 times for a few minutes, skimming off the foam.​

​Second method Prepare jars and black currants as described in step No. 1. Prepare syrup at the rate of 1 kg of sugar per 0.5 liter of water. Place the berries in the syrup and cook until thickened. There is no need to add pectin to blackcurrant jam, since the berries contain enough of it. To add a special taste and aroma, add 0.5 tsp. tartaric or citric acid.​

Jam is a jelly-like mass. Unlike jam, the fruits in jam are soft, boiled, and the syrup does not separate from the berries. In addition to the fact that this product is extremely tasty, it is also rich in vitamin C.​

​Pour 1 kilogram of granulated sugar over the blackcurrants, mix thoroughly, place over medium heat and cook for 25-30 minutes. To prevent the jam from burning, you need to stir it constantly.​

​granulated sugar - 2 kilograms;​

nlo

JAM is whole or chopped fruits and berries, boiled with sugar to a jelly-like state. Jam is considered well prepared,...Read more...​

​The sorted apples are washed, cored, cut into slices, and boiled in 10% sugar syrup for 10-15 minutes. Then add the rest of the sugar required by the recipe and cook the jam until ready.​

-Natasha-

​To raspberry jam was more tender, you can remove the seeds (grains) from the berries. To do this, half the amount of berries provided for in the recipe, raw or scalded, is rubbed through a fine sieve. The pureed berries are boiled for 5 minutes, then the remaining berries and sugar according to the recipe are added to them and boiled until tender.​

Yuran6

Jam can be made from red currants. It must first be washed, sorted out of leaves and twigs, let it boil, cook a little, and rub through a colander. Add sugar to the resulting juice and pulp, and close it in jars, boiling.​

bolshoyvopros.ru

Jam - Russian Recipes

​Blackcurrant jam recipe:​ ​It is possible, just like from fresh berries.​ Blackcurrant jam (method 3)

​Third method: Pour the currants into a cooking bowl and lightly crush them. Add water and 800 g sugar. Bring the mixture to a boil over low heat. Cook for 15 minutes. Leave in a cool place for 8-10 hours. Then add the rest of the sugar and cook until done.​

​1 kg of black currant berries;​ ​Remove the berries from the heat and place in a cool place for about 10 hours.​​blackcurrant - 1 kilogram.​

​From fruits and berries that ripen at the same time, you can prepare a beautiful and delicious compote assorted, i.e. canned fruits and...More...​

​Recipe:​

​Raspberries contain little pectin, so they gel poorly. Best Jam it turns out if you add apples or blackcurrant puree (mashed blackcurrants) to raspberries. The apples are cored, cut into small cubes and boiled together with raspberries.​ ​Recipe:​​700 gr. black currants (rinse them and discard all leaves, etc.) pour into a basin or pan (which is suitable for heating), pour 300 ml. water and cook until boiling for 15 minutes. Mix the berries a little.​

​Jam is made from two components - berries and sugar. And a third component is added to the jam - various jelly-forming substances. For example, pectin. The result is a thick jelly-like mass.​

1 kg of black currants, 200 g of sugar. Fourth method Steam the currants in a saucepan with a lid and rub through a sieve. Prepare sugar syrup from 0.5 liters of water and 500 g of sugar. Pour blackcurrant puree into it and cook for 15-20 minutes. Then add the remaining sugar and cook until tender.​ ​1 kg of sugar;​

​Put the cooled mass back on medium heat, stir and add another 1 kilogram of sugar.​​First, select the berries that will be used to make jam. At this stage, you need to pay attention to the degree of ripeness​ ​Recipe: BLACKCURRANT JAM. IN last years interest in blackcurrant jam has decreased significantly. And well cooked...​

​GOOSEBERRY JAM.​ ​Recipe:​​STRAWBERRY JAM.​

​Continue to cook the berries, but reduce the heat, gradually add 900 grams. sugar and stir constantly. Squeeze the juice of half a lemon.​

» Making jam

​But I don’t make jam from frozen currants - when necessary, I take it out a little and grind it in a blender with sugar - and then eat it or make fruit drinks, jelly. And vitamins, in my opinion, are better preserved this way than boiled

» Assorted compote

​Pour the berries into a cooking bowl, mash, cover with sugar and boil under the lid for 20-25 minutes. Pack hot. Sterilize in boiling water: half-liter jars - 20 minutes, liter jars - 30 minutes.​

Currant jams - delicious and healthy treat, which will appeal to the most discerning gourmet. They are easy to prepare, but the process will take some time. You can learn how to create a dessert quickly and efficiently from this article.

About the benefits of berries

Blackcurrant is a real storehouse of vitamins. It contains a unique combination of minerals and vitamins. What makes the berry especially beneficial? high content vitamin C. It is enough to eat just twenty currants a day, and you will satisfy your body’s daily need for this vitamin. However, this is not the only advantage of the berry. rich in vitamins P, E, group B, A, pectins, tannins, phosphoric acid, essential oils, potassium, phosphorus, iron, etc.

In cooking, the berry we are describing is valued and many dishes are created from it: confitures, compotes, fruit drinks, preserves, marmalade, jams. Particular preference is usually given to dishes prepared without heat treatment or with minimal use of heat. Preparing currant jam in order to cook the berries as much as possible is a special art, which we will introduce you to.

Currant jam with thickener. Ingredients

Puzzled by preparing this dish, every cook faces a dilemma: cook the dessert quickly and make it liquid, or evaporate the moisture from the berries slowly and end up with a practically useless product. Let's tell you a secret experienced housewives- many of them prepare currant jams with the addition of natural thickeners based on pectin.

So, to prepare the dish we are describing, you need to stock up on the following ingredients:

• sugar - 1 kilogram;
• black currant - 1 kilogram;
• thickener for jam “Confiturka” (or any other) - 1 package.

Currant jam with thickener. Cooking method

So we come close to the question of how to make currant jam. Step by step guide to action will allow you to master the recipe for preparing this dish without much hassle.

1. First of all, you need to sort out and rinse the berries several times.
2. Then you need to sprinkle it with sugar in a 1:1 ratio.
3. Next, you should carefully grind the currants using a blender and put them on fire.
4. Then you need to mix the “Konfeturka” thickener into the resulting mass.
5. Now you need to quickly bring the jam to a boil and simmer over low heat for eight to ten minutes. For those who want to speed up the process as much as possible, you can add not one, but two packs of thickener to your future dessert.
6. After this, the hot jam should be poured into sterilized jars and rolled up with pre-boiled lids.

So our currant jam is ready. The recipe for this dish can be a good help for any housewife.

Classic currant jam. Ingredients

For those who like to follow old and proven methods of creating dishes, we publish this recipe. It is quite labor intensive and will require certain skills. Do you want to know how to make currant jam according to our grandmothers’ recipe? Then prepare the following products:

• currants (black or red) - 2.2 kilograms;
• raspberries (for taste) - 350 grams;
• sugar - 1.3 kilograms;
• water - 1 glass.

Classic currant jam. Cooking method

1. First you need to pour the berries into a deep container and add water to it. After this, the dishes with raspberries and currants must be placed on the fire for 5 minutes so that the fruits soften a little. The berries will begin to produce juice, so the output will be a fairly liquid mass.
2. Next, it needs to be separated from the seeds and skin. An ordinary sieve with large holes can be useful here (otherwise the process will take too much time). You should put our berry mass into it and start wiping it.
3. Now we should have a very sour and liquid juice. It needs to be poured into a pan (not enamel!), put on slow fire and reheat. After this, add sugar (600 grams per liter) to the juice and completely dissolve it.
4. Then the resulting sweet mass must be boiled until completely thickened. To do this, keep the product at a low simmer over low heat. When hot, it is impossible to determine the consistency of the dessert, so you can use the tried and tested trick of our grandmothers - drop a few drops of jam onto the surface of the saucer. If they do not spread, the dish is ready.

As soon as the juice in the pan turns into a dense jelly-like mass, it can be poured into sterilized jars. This way you can prepare raspberry-currant jam for the winter. The dessert will finally thicken over time. This may take from a couple of weeks to two months.

Currant jam in a slow cooker. Ingredients

There is nothing easier than making currant jams in a slow cooker! Experts say that this berry contains a lot of pectin, so it is not even necessary to add a thickener to it. Whether this is true or not is up to you to decide. Let's try to trust the creators of this recipe and make jam from following products:

• red, black) - 800 grams;
• sugar - 2.5 cups;
• water - 150 milliliters.

Currant jam in a slow cooker. Cooking method

Let us immediately note that this recipe is designed for preparing jam in the Polaris 0517AD multicooker. If you are using another model, check its instructions in the instructions. Perhaps with its help it will take more or less time to prepare the dish. Currant jam in a slow cooker is prepared as follows:

1. First of all, you should prepare the berries. It needs to be separated from the twigs and leaves, sorted out, rinsed thoroughly and poured into the bowl of the device.
2. Next, you need to add currants cold water- it will not allow the berries to burn.
3. After this, the multicooker should be closed and set to the “multi-cook” mode. The mass must be simmered in the device for 20 minutes at a temperature of 100 degrees.
4. Then the softened berries must be poured into a sieve and thoroughly rubbed using a spatula or wooden spoon.
5. Now you need to decide on the amount of sugar in the dessert. To do this, you need to measure the amount of the resulting puree. Typically, 800 grams of currants yield 2.5 glasses of juice. This means we must take the same amount of sugar.
6. After this, all that remains is to mix the juice with sugar and pour the resulting mixture into the multicooker, close the lid of the device and put it on the “jam” mode. In order for the dessert to be prepared, it is enough to cook it for 20 minutes.
7. Next, the liquid jam should be poured into sterilized jars. Over time, it will thicken and acquire the desired consistency.

The output should be up to 700 milliliters of dessert. Therefore, to preserve it, you may need only two jars: one - 250 milliliters, and the other - 200 milliliters. After filling, they need to be rolled up with boiled lids, turned upside down, cooled and stored in a secluded, dark and cool place.

Now you know how to make currant jam. The recipe for this dish is very simple, the main thing is not to be lazy and thoroughly rub the berries through a sieve. But what should we do with already ready-made dessert? How to present it in the most favorable light to friends and family? Currant jam goes great with pancakes, fragrant pastries, toast with butter. In the end, you can enjoy it like ordinary jam, washed down with milk or warm tea. The dessert keeps well throughout the winter and is perfect for baby food, which young mothers cannot help but like. However, a large amount of sugar in this product can cause diathesis, so you should not get too carried away with it. For those who carefully control their own weight, currant jams may also be prohibited. Then choose frozen or fresh berries- they certainly won’t harm your figure. But enjoy delicious jam with some pastries and a mug of hot tea on a cold winter evening is a special treat that everyone can indulge in from time to time.

Blackcurrant confiture is very sweet, tasty and aromatic. To prepare it, you don’t need any special skills - even a novice housewife can handle this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with toast and a cup of hot tea. If you have a lot of currants, you can prepare them for future use. Jars of currant jam They will be perfectly stored not only in the cellar, but also in the apartment pantry.

To prepare blackcurrant confiture for the winter, prepare everything necessary ingredients. You don’t need to add ginger and cinnamon; without them, the confiture will not lose its taste qualities. It's a matter of taste, I just love this combination!

Rinse the currants under running water (it’s convenient to do this in a colander - the water drains right away) and sort out any unripe berries and debris. Add half the sugar and put on low heat.

Stirring the mixture constantly, wait until the sugar is completely dissolved. You won't have to wait long for this, there is enough moisture there. Continuing to stir occasionally, cook for 20 minutes.

Remove the saucepan from the heat and puree the berries using a blender.

Grind the entire mass through a fine strainer. Throw away the cake.

Return the ground mixture to the saucepan, add the second part of the sugar and cinnamon. Grate the ginger and wrap it in a two-layer gauze, tie it and put it in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.

You can check the readiness of the confiture with a drop: you need to moisten a spoon in a saucepan and drop it on a plate; if the drop does not spread, the confiture is ready. And the gauze needs to be thrown away, it has already given up all its aromas.

Fragrant, thick, sweet confiture black currant is ready.

Bon appetit. Cook with love.

Think about cold ones winter evenings- prepare a jar of summer!