5-minute currant jam, the recipes of which I offer you for consideration today, is one of my favorites. To be fair, I must say that I am still Carlson, and I love almost any kind of jam. But there are two favorites - five-minute currant jam, the recipe for which I will give below, and jelly-like currant jam. This kind of jam looks like thick jelly, I tried it while I was still a student, with the landlady from whom I rented a room. It was so delicious, simply incredible! Nobody cooked this at home, so I remembered the taste and consistency for the rest of my life. And, to my joy, I recently found a recipe for this wonderful jam online, so I’ve been preparing it myself for the second year now. That’s why I’m sharing with you some currant deliciousness. In addition, I can’t help but tell you about the most vitamin-rich preparation - blackcurrant jam without cooking tastes like summer itself!
Instructions
The fastest and thickest five-minute currant jam
This jam is cooked so quickly that there is practically no time to lose vitamins. Try making just 2 liters of jam first, and if you like it - I think you will definitely like it - just double or triple the amount of ingredients. So, to prepare such jam in the amount of two liter cans, you will need to take the following products:
- Black currants – 5 glasses without a slide;
- Filtered water – 2 glasses;
- Granulated sugar - 7 glasses.
Yes, there is quite a lot of sugar, but it turns out great sugar syrup.
In addition, currants for this jam can be used either very ripe or medium ripe, in any case, the taste will be very balanced. You can make jam either from freshly picked berries or from frozen ones, the same thing happens. First you need to sort out the currants. We remove all the branches, wash the berries thoroughly several times to remove all the debris, of which there is usually a lot.
Place the berries in a colander and let the water drain off a little. Now take a saucepan or your favorite enamel bowl in which you prepare the jam. Pour it there required amount water. After which you will need to pour the currants there - immediately into cold water. We wait until it boils. As soon as it boils, add granulated sugar and mix everything quite quickly, but carefully so as not to crush the berries.
We are waiting for it to boil again. By this moment, dry and sterilized jars should be waiting for us on the table. Pour the jam hot and roll up the jars immediately.
We take into account an important point - currant jam is prepared only in small portions; if you prepare the entire crop at once, the currants will overheat while they boil, the pectin will be destroyed, and the jam will not be so thick!
Currant jam 5 minutes
Very similar to the previous recipe, tasty, thick, with whole beautiful berries. The proportions of the products and the method of preparation are slightly different, try making a little jam, I think the result will not disappoint you. Again, the same rule applies here as in the previous recipe - in order to prevent pectin from being destroyed by overheating, cook the jam in small portions - boil quickly, pour quickly - and voila, everything is ready. To prepare you will need to take the following products:
- Currants – 5.5 cups;
- Water – 1.5 cups;
- Granulated sugar -7 cups (divide into 2 servings).
First, let's prepare the berries. 
We sort the currants very carefully, making sure that branches and other debris do not get into the preparation. Then we take cold filtered water and pour it into the container in which we will cook the jam. Add currants and half the sugar there. Mix everything, put it on the fire and wait for it to boil.
As soon as it boils, set the timer for exactly 5 minutes. After this time, add another half of the sugar, 3.5 cups. Stir until the sugar has just dissolved. There is no need to wait for it to boil again.
The jars should already be prepared, sterilized, clean and dry, and the lids too. Immediately pour the hot jam into the jars with a ladle and seal everything up. Don't turn it over, it's not necessary. Just wrap it up until it cools down. It can be stored well for up to 3 years; it won’t even become candied.
Currant jam without cooking
Super simple jam, it really takes 5 minutes to prepare, no more. The proportions are incredibly simple, 1:1, in addition, you can make such jam even from frozen berries. If you cook according to all the rules so that the vitamins are preserved, then you will need to mash the berries with a wooden spoon. But then there is no talk about cooking speed. But real lazy people like me prefer a meat grinder or blender. To prepare you will need:
- Granulated sugar – 500 grams;
- Currant berries – 500 grams.
It’s prepared like this: first you need to sort out the blackcurrant berries and remove all the debris. 
After that, you need to rinse the currants a couple of times and pour them into a colander so that the water drains. Since the jam is “raw”, there should be no water in it; the berries are needed, although not dry, but still well dried.
After which the berries are crushed - as already written above, either with a meat grinder or a blender. And then the berry mass is covered with sugar. We're not rolling anything out yet; some edits may be needed. First, leave the bowl of jam at room temperature under a towel, wait until the sugar is completely dissolved. Once it has dissolved, try it. Perhaps there is not enough sugar for your taste, then add more, and wait and try again.
You don’t have to roll up the jam, but simply cover it with dry lids. It is stored exclusively in the refrigerator and can last up to a year. If you are afraid that it will spoil or become moldy, you can sprinkle 1.5-2 cm of sugar on top, then nothing will happen to it. A small remark - this raw jam can be made from any seasonal berries, be it raspberries, strawberries, sea buckthorn and so on.
Delicious currant jam-jelly five minutes
In July, black and red currants ripen, which means it’s time for homemade for the winter - make delicious currant jam, but not simple, but jelly with whole berries. It is well known that currants are almost the healthiest berry; their vitamin C content rivals even lemon. Therefore, the task of every housewife is to preserve all the vitamins after heat treatment with minimal losses. Currants can be ground with big amount sugar and store in the refrigerator. But as a rule, by the end of the harvesting season, the refrigerator is already bursting with storage. various cans with jams and pickles. How to preserve vitamins in black currants, but at the same time make jam long storage without a refrigerator and a cellar?
There are many such cooking recipes, I offer the fastest one:
Five-minute currant jam-jelly, simple recipe
I spotted this recipe in a local newspaper. The main condition for preparing Five Minute currant jam is to strictly adhere to the proportions of berries, sugar and water, as well as the cooking time. In no case is it recommended to improvise - you can reduce all your efforts to nothing. If you follow all the cooking rules, the end result should be tasty and fragrant jam in the form of jelly.
- 12 cups currants;
- 15 glasses of sugar;
- 1 glass of water.
So, as stated above, currant jam is prepared very simply and quickly, if you use my work scheme.
First of all, you need to prepare the jars for preservation: wash, clean with soda, rinse and dry in the oven. Lids for jars should be cleaned with soda, rinsed, doused with boiling water, and dried.
We sort the currants, remove the branches and leaves, rinse them under running water, and pour them into a saucepan for making jam.
Add half a portion of sugar to the pan, i.e. 7.5 cups, 1 cup of water, put on high heat,
bring to a boil, set the timer for exactly 5 minutes
Why does the preparation have such a strange name: five-minute jam-jelly? Because currant berries do not have time to boil in five minutes, and from the juice of the berries and large quantity sugar makes excellent currant jelly!
Place the currant jam into prepared jars, cover with lids, and roll up. You should not turn the jars over, nor should you cover them with a warm towel.
Pyatiminutka currant jam, cooked according to this simple recipe, it turns out tasty and aromatic, hardens well in the form of jelly. The combination of sour whole berries and sweet jelly is indescribably, mmm, delicious! Perfect as a dessert for tea, coffee, as a pie filling, etc.
A lot of recipes for making jam are captivating with their simplicity and ease. Well, how can you resist and not close another jar or two of delicious and healthy jam for the winter. This is exactly the “Five Minute” recipe for blackcurrant jelly jam that we offer you. For this recipe you will need very little effort and time. Well, the ingredients are, of course, the simplest - currants and sugar.
This jam will delight you with its taste in winter. Such preparations are loved and appreciated in our family. Especially in cold weather winter evenings with a cup of tea. We prepare jam in small jars of yogurt or sour cream or mushrooms. They are even less than half a liter. We like this volume, because once you open the jar, you can gobble it all up in the evening. And he lost his soul and there is no jar in the refrigerator.
This jam is also great to use in baking - be it pies, where jam can be added to the dough, or a layer of pies, where blackcurrant jam-jelly can be used as a filling.
Taste Info Jam and marmalade
Ingredients
- Blackcurrant 3 kg;
- Sugar 2 kg (if the berries are very sour, use 1 to 1).
How to make blackcurrant jam-jelly Five minutes
Cover the currants with plenty of water. And let it stand for 10 minutes, stir it occasionally, but not too much. All debris (twigs, leaves) will float to the top. Collect debris with your hands or a spoon.
Now we take out the berries with our hands and put them in a bowl. We sort the berries, removing the stalks. Some also remove the black tail, but this is extra work.
Divide the berries into 1 and 2 kg. Cover one kilogram of berries with all the sugar.
Grind the berries using an immersion blender. You can also pass the berries through a meat grinder. And if you go even further, you can pass the berries through a juicer or rub the mass through a sieve. Just add sugar after these steps. Don’t throw away the cake - it will make an excellent fruit drink - add water, add honey, let it brew overnight.
Place the ground mixture on the fire. We need all the sugar to dissolve. Stir and heat the jam.
When the sugar dissolves, add whole berries (the ones we set aside). And bring the jam to a boil. Cook it for 5 minutes after boiling. If foam appears, remove it.
While the jam is cooking or before, prepare the jars - they need to be washed with soda solution, rinsed well and sterilized over steam for 10 minutes. If you have a microwave, pour 100 ml of water into jars and steam them at the highest power for 5-7 minutes. Boil the lids separately.
Pour the jam into prepared dry jars. Immediately roll up the lid.
Turn the jars over and wrap until cool. This action additionally sterilizes the lid and jar. You only need to store jam and jelly for five minutes in the cellar in a cool and dark place. If you do not have this opportunity, then you need to store it in the refrigerator. But it's not rubber. If you are going to store blackcurrant jam in an apartment under the “bed”, the amount of sugar will have to be doubled.
So simply and quickly we prepared jelly-like jam with whole berries black currants, it turns out very tasty, especially with pancakes or pancakes.
Blackcurrant jam 5 minutes is the main jam of my childhood, a constant source of vitamins, which was transported from a remote village across half of Russia in heavy suitcases with three transfers. Grandmother's small garden produced currants in industrial scale, for some reason it was collected in the evenings, surrounded by clouds of small insects. It seemed that the whole garden was aching with mosquito polyphony. Grandmother put on a thick sweater. The mosquitoes settled on her back in unison, but were unable to bite through her centimeter-long fur, after which the whole flock flew over to me and happily started eating dinner. It is clear that my main task was to fight bloodsuckers, and not to collect currants. I was of little use in the process of sorting through these hefty baskets of berries. Grandma considered it her duty to cut off each (!) currant tail with scissors, because supposedly it would stand better for five minutes. Now I feel my grandmother’s meticulousness awakening in me and I quietly rejoice because the property is useful. True, I don’t cut off the stems from the currants, but throw them into the jam just like that. Everything stands fine, nothing explodes, so my jam can rightfully be called five-minute jam. I buy berries at the market, sort them out, wash them, add sugar, put them on the stove, and wait for them to boil. Five minutes and you're done. Poured into jars, rolled up - the supply of winter vitamins is ready.
Ingredients:
- currants - one kilogram,
- Sugar – one kilogram
How to cook five-minute blackcurrant
Before cooking, immediately prepare sterile jars and lids. The jars can be placed upside down on a double boiler and left for 5-7 minutes. Boil the lids.
It’s a “couldn’t get any simpler” kind of jam. I’ll tell you how to make it so that it turns out to be an “A” and can be spread in a thick layer on bread and used as a filling for pies. There's only one trick here. Which one exactly is below. For now, let's start from the beginning. The currants need to be sorted. If you have berries from the market, then most likely they may turn out to be partly crushed, partly unripe, partly with twigs. All trash must be carefully selected. The process is not my favorite one personally. But there is no way to bypass it. Berry by berry, place ripe, whole currants in a colander. And then we rinse it very well, for three or four minutes.
Let the water drain and pour the currants into the pan. It is important that its volume is three times greater than the volume of berries. Why - you will soon find out.
Cover the berries with sugar. Shake lightly to distribute the sugar. But we don’t interfere. There is no need to wait for the currants to release juice. Immediately set to cook.
First make the fire low so that the sugar can dissolve in the juice, which will be released in abundance from the berries during the heating process. Don't 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 heat to medium. The jam will begin to boil rapidly and increase greatly in volume. That's why it's needed large saucepan- so that the five-minute one does not run away. Within five minutes of vigorous boiling, the jam will reach a temperature of about 105-107 degrees, at which the pectin, which is found in abundance in black currants, sets.
When the time is up, immediately remove the jam from the heat, the foam will mostly remain on the walls of the pan, and we rake the rest from the middle to the edges and scoop it up onto a spoon. There will be few of them. Pour into sterile jars for five minutes. First, pour a little jam into the jar so that it heats up and does not burst, then fill it completely and immediately screw it on with metal lids. Turn upside down, cover with a blanket and let cool completely.
That's all. The “Pyatiminutka” blackcurrant jam prepared in the manner described above is such that a spoon can stand in it. And how delicious it is - beyond words!
Good luck with your winter preparations!
August has arrived, which means it’s time for homemade preparations for the winter. Five-minute currant jam prepared in this way is very tasty, and the currant berries leave their beneficial features, as well as .
Everyone knows that currants are one of the most healthy berries. Therefore, every housewife tries to preserve all the vitamins after heat treatment
Today we'll look at 5 simple ways making currant jam, but not easy regular jam, and jelly. I also suggest you evaluate the recipes for wonderful
Redcurrant jam-jelly - Step-by-step recipe 5 minutes
Jam-jelly prepared from currants according to the “Five Minute” recipe will definitely turn out aromatic and tasty. Perfect as a dessert or filling for sweet dishes.
Ingredients:
- Red currants – 900 gr.
- Granulated sugar – 700 gr.
Cooking method:
1. Red currants were washed and cleared of debris and leaves.
2. Mash it with a masher so that the berry gives juice and quickly dissolves the sugar (you can also use a meat grinder or blender).
3. Add sugar, mix and leave for about 30 - 40 minutes.
4. The red currants have given juice, now we put them on the fire. Bring to a boil, stir, now reduce to low heat.
5. Periodically removing the foam. Let it simmer for another 5 minutes and turn off the stove.
6. Pour the finished treat into pre-sterilized jars.
Let the jam cool at room temperature. Bon appetit.
Five-minute jelly-like blackcurrant jam
Delicious and easy to prepare blackcurrant jam. After some time it thickens and becomes like jelly.
Ingredients:
- Blackcurrant – 1 kg.
- Granulated sugar – 1 kg.
Cooking method:
1. First, we need to sort the currants well, remove all the stalks, all the leaves, all the debris that is in it.
2. And, of course, rinse under running water and dry (put newspaper on the table, a towel on top and lay out the berries; you need to leave it to dry for about 2-3 hours).
3. The currants have dried, we have collected them, and now we grind them in a meat grinder (you can use a blender or masher).
4. When the berries have been twisted, put them on medium heat and add sugar. Be sure to stir.
5. Rinse the jars, put them in the oven, turn them on at 250°C for 15 minutes. Wash the lids and boil in hot water on the stove for 10-15 minutes.
6. Bring it to a boil and leave for 5 minutes. We transfer it to jars; be sure that all the dishes you will use must be dry.
7. We put the jam into jars, rolled them up with lids and left them at room temperature. Store on any shelf or in a closet at room temperature.
Bon appetit.
Recipe for jam by the glass
The main task of making five-minute jam is to maintain the proportions of berries, sugar and water. This sweetness is excellent preparation for the winter.
Ingredients:
- Granulated sugar – 15 glasses
- Currants (black, red) – 12 cups
- Water – 1 glass.
Cooking method:
1. To begin, we will prepare the jars, wash them well, rinse them and put them in the oven for 15 minutes at 160°C. Wash the lids, pour boiling water over them and dry them too.
2. The currants should be sorted out, twigs, leaves, and stalks removed, then rinsed thoroughly under running water, then poured into a saucepan in which we will cook the jam.
3. Add 7 cups of sugar and 1 cup of water to the berries in a saucepan, put on fire (the stove should be on high heat).
4. When brought to a boil, time it for exactly 5 minutes. Turn on the heat and add the remaining 8 cups of sugar, mix thoroughly until the granulated sugar is completely dissolved.
5. Pour into prepared jars ready-made jam, roll up the lids. Bon appetit.
A simple recipe for currant jam for the winter
The five-minute recipe is perfect for those housewives who have very little time, but who really want to pamper their family.
Ingredients:
- Currants (black, red) – 6-7 cups
- Sugar – 11 glasses
- Water – 1 glass.
Cooking method:
1. First, let's prepare the berries. We carefully sort out the fruits of black or red currants and clean them of various debris. We rinse under running water and let them dry.
2. Take 1 glass of filtered water and pour it into enamel pan. Then pour in half of the granulated sugar (i.e. 6 glasses). Bring the syrup to a boil. After boiling, cook for a few more minutes, during which time all excess water will evaporate. The syrup needs to be slightly thickened.
3. Place the prepared berries into the syrup boiling on the stove. Stir gently so that the berries are immersed in the syrup. Bring to a boil and leave on the stove for no more than 5 minutes.
4. While the jam is cooking, sterilize the jars and lids. You can see how to do this in the recipe above.
5. Then pour in the remaining granulated sugar (i.e. 5 glasses), stir, bring to a boil, and collect the foam. Turn off the stove. The workpiece is ready.
6. Pour the prepared jam into pre-prepared jars. Leave the jars open until they cool completely. Once it has cooled completely, close it with tight lids and put it in storage. Bon appetit.
Jelly recipe without cooking
One of the most useful options for preparing (black, red) currants for the winter is jam, which does not need to be boiled. Due to the lack of heat treatment, the jelly retains everything useful material until next summer. But it’s hardly so fragrant and tasty treat will last you a long time.
Ingredients:
- Currants (your choice) -1 kg.
- Granulated sugar – 1 kg.
Cooking method:
1. First of all, let's prepare the currants, clean them from the stalks, from all the debris that appeared during the process of picking the berries.
2. Then grind the puree until smooth using a meat grinder.
3. Place the mixture in a saucepan (in a large container), add sugar to it, mix thoroughly and leave for 40 minutes until the sugar crystals are completely dissolved. After time has passed, mix again.
4. Sterilize the jars using a microwave or oven.
5. Now pour the finished jam into jars and screw them on. We store it in a cool place, in the refrigerator or basement.
Enjoy your meal!!!
