Blackcurrant confiture is very sweet, tasty and fragrant. To cook it, you do not need special skills - even a novice hostess will cope with this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with dried toast and a cup of hot tea. If there are a lot of currants, you can prepare for the future. jars of currant confiture 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 can not 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 (this is convenient to do in a colander - the water drains immediately) and sort out unripe berries and debris. Pour in half the sugar and put on low heat.
Constantly stirring the mass, wait until the sugar is completely dissolved. This will not take long, there is enough moisture. Continuing to stir occasionally, cook for 20 minutes.
Remove the saucepan from the heat and smash the berries with a blender.
Grind the whole mass through a fine sieve. Throw away the pulp.
Return the grated mass to the saucepan, add the second part of the sugar and cinnamon. Grate ginger and wrap in a two-layer gauze, tie and put in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.
The readiness of confiture can be checked with a drop: you need to moisten a spoon in a saucepan and drip onto a plate, if the drop does not spread, the confiture is ready. And the marlechka needs to be thrown away, it has already given away all its flavors.
Fragrant, thick sweet confiture from black currant is ready.
Bon Appetit. Cook with love.
Think cold winter evenings- prepare a jar of summer!
The difference between jam and jam is the absence whole berries, as well as the complete connection of the syrup with them. Confiture, on the other hand, belongs to the varieties of this delicacy, but has a more jelly-like consistency. In the jam, not the fruits themselves are boiled at all, but the puree from them. These even small differences lead to the fact that the cooking technology is different for each delicacy. Currants are more acidic, so it will take a lot of sugar to cook. If you wish to store ready dessert before winter, then be sure to sterilize it by boiling cans with it in a pot of water for about 20 minutes.
Currant contains fruit acids, which interact with copper and aluminum, due to which finished product may even be hazardous to health. For this reason, take stainless steel dishes or at least enameled ones. The only disadvantage of the latter is the burning of the product. To make blackcurrant jam, you need a freshly harvested crop, which must be cleaned of branches, leaves and bad fruits. Unlike strawberries and raspberries, in these recipes you can wash the berries under running water, because you don’t need whole specimens for jam.
How to make currant jam according to the classic recipe
Among the many recipes for making currant jam, there is a classic one that is old and proven. The ingredients for it will require the following:
- currant - 1 kg;
- water - 0.5 tbsp.;
- granulated sugar - 1.2 kg.
To prepare classic jam from currant, you need to follow the instructions below:
- Pour the berries into a deep saucepan, fill them with water and hold on fire for 5 minutes until softened. The fruits give juice, so the mass is liquid.
- Mash the washed currants with a wooden spoon or pestle so that it releases the juice.
- Pour 0.5 cups of water into an enameled or aluminum container, send the berries there.
- Cook the mass over medium heat, stirring with a wooden spatula so as not to burn.
- In 10 minutes. Start adding sugar little by little. Continue stirring with a spatula.
- When all the sugar is poured out, bring the mixture to a boil.
- Reduce the heat to a minimum, keep the treat on the stove for another half hour. Check readiness by dropping a couple of drops on a saucer. At the same time, they should not spread. Or try to rub a little jam between your fingers - the finished product will not leave a mark and will not stick.
- Sterilize jars over steam bath or use the oven for this. Boil the lids in water for about 10 minutes. Dry everything.
- Distribute the blackcurrant jam among the containers, roll up the lids.
- Cover upside down jars with a blanket or blanket.
How to make seedless jam
To make pitted blackcurrant jam, you have to tinker a little longer. But you will get a perfectly transparent delicacy of a pleasant color and taste. The ingredients are all the same:
- berries - 1 kg;
- granulated sugar - 0.7 kg.
The proportions of the sweet ingredient can be varied depending on the sweetness of the berries and your personal preferences. To make blackcurrant jam, follow these steps:
- Harvest again - remove debris, petals and ponytails, rinse thoroughly.
- Use a meat grinder or blender, where you process the fruits to a puree state.
- Take a strainer, rub the resulting liquid mass through it. This is necessary to remove the bones.
- Combine berry puree with sugar, cook over low heat for about 7 minutes. Leave to stand overnight.
- In the morning, cook for 10 minutes, and then 15 minutes, but in the evening.
- Arrange in sterilized jars, cork with lids.
How to make jam in a slow cooker
Today, a multicooker has become a good assistant to any housewife. It can be used not only for main dishes or pastries. It is easy to make preparations in it, for example, blackcurrant jam for the winter. It will need to take about 1 kg. Other ingredients are:
- citric acid - at the tip of a knife;
- sugar - 1.3 kg;
- pectin - 20 grams;
- water - 0.1 l.
To get started, prepare the harvested crop by cleaning its branches, petals, and other debris. Only after that proceed with the steps of the recipe:
- Place the berries at the bottom of a separate pan, add a third of the indicated volume of sugar, chop everything with a blender. If you want to get rid of the seeds, additionally grind the puree through a sieve.
- Send the liquid mass to the bottom of the multicooker bowl, add pectin, cook for 5 minutes, setting the "Soup" or "Stew" mode.
- Pour the remaining amount of sugar, stir. Continue cooking for about 20 more minutes.
- Roll the finished treat into sterilized jars.
Some multicookers have the "Multipovar" and "Jam" modes. They are also used to make jam. You must first darken the berry mass for 20 minutes using the "Multipovar", then grind through a sieve and cook for 20 minutes. already in jam mode. The presence of such functions should be specified in the instructions for the device. In any case, you can always cook blackcurrant jam in a slow cooker using the "Soup" or "Stew" mode.
Gooseberry and blackcurrant jam
The blackcurrant recipes do not end there. In addition to this berry, others are also used. An interesting addition to it will be gooseberries. Then the list of ingredients includes the following items:
- currant - 1 kg;
- gooseberries - 0.5 kg;
- sugar - 1 kg.
Sort the collected fruits from debris, tear off the stalks and rinse. Then start cooking:
- Pass the berry ingredients through a meat grinder or process with a blender.
- Add sugar to the resulting mass, put on fire.
- After the first boil, cook for about 10 minutes.
- Cool, boil the mixture again, but keep on fire for 15 minutes.
- Arrange the finished delicacy in jars that have undergone sterilization, cork with lids.
Video: how to cook currant jam
Preserves, jams and jellies prepared by one's own hands compare favorably with those bought in the store. They will serve great dessert, filling for pies and cakes and remind cold winter about a hot and fragrant summer. They are prepared from a variety of berries and fruits, but the champion in content useful substances and vitamins is blackcurrant. How to cook blackcurrant jam so that you will be pleased with the result? There are several proven recipes. But first, a couple of general tips:
It is desirable to use dishes for cooking low, but wide. This will quickly evaporate excess liquid. Best Option a special basin for cooking jam. It can be made from stainless steel, copper or aluminium. Shouldn't be used enamelware will surely burn. Use a wooden spatula or spoon to stir.
The amount of granulated sugar can be slightly reduced or increased to taste, for example, instead of a kilogram, put 800-900 grams or 1.1-1.2 kg.
Classic recipe
It contains only berries, sugar and water. You can change the number of products while maintaining proportions.
You will need:
- 2 kg of berries, peeled from twigs, debris and well washed;
- 2.5 kg of granulated sugar;
- 1 glass of water.
Grind the berries in any way (crush, pass through a meat grinder or combine). Pour water into a wide bowl, add berries, bring to a boil, stirring, cook for 8-10 minutes. Then gradually add all the sugar, continuing to cook. Reduce heat to low and cook for 20 minutes. Wash and sterilize jars. Pour hot jam into jars and roll up. Turn them upside down and leave to cool. You can store blackcurrant jam, the recipe of which is above, at room temperature.
Delicate jelly
Pectin, a natural gelling agent, is found mostly in the skin of the berries, therefore, in order for the jelly to harden well, the currants must be passed through the juicer twice. If the juice is pressed by hand, a sachet of pectin must be added during preparation. It is sold in supermarkets, in the department with spices and seasonings.
For cooking you will need:
- 1.5 kg of berries;
- 1 kg of granulated sugar;
- pectin (optional)
Squeeze the juice from the berries (you can preheat them to 70 degrees and rub through a sieve), mix with sugar, bring to a boil and cook in a heavy-bottomed bowl over low heat for 15-20 minutes. When cooking, stir constantly. Pour hot into sterilized jars and roll up. Hot blackcurrant jelly jam is not very thick, but after cooling it thickens and turns into real jelly.
Cooking with a multicooker
Housewives who have a slow cooker appreciated the convenience of making jam and jam in it - no need to constantly stir and nothing burns.
You will need:
- 5 glasses of currants;
- 7 glasses of sugar;
- 0.5 cups of water.
Sort and wash the berries. Put in a slow cooker, add water and cook on the "Soup" mode for 15-20 minutes, stirring occasionally. Then add all the sugar, mix well, close the lid and cook in the "Extinguishing" mode for 1-1.5 hours. Arrange in washed and sterilized jars and seal tightly. Turn over and let cool. Making blackcurrant jam in a slow cooker does not take much time, which is important for the hostess.
Prepare a fragrant currant delicacy with your own hands, and winter tea parties become more comfortable.
Summer gives us a lot of vitamins. Almost all berries and fruits are necessary for the body to function properly. So it turns out that we need to stock up on their useful vitamins precisely in the warm season, when everything is our own and natural, brought from the dacha or bought from a familiar neighbor. Those fruits that are brought to us in winter from hot countries, of course, carry some vitamins, but most of them die when frozen.
Because we need vitamins all year round, mankind has come up with such a wonderful thing as conservation. We will tell you how to easily and effortlessly stock up on such useful berry like blackcurrant for the winter. In this recipe, we will share tips on how to cook delicious jam from blackcurrant.
How to make blackcurrant jam
Let's start by sorting out the currant. Separate all tails and discard. 
Pour the berries into a colander and rinse well in running water. The fact is that in the clusters of currants all sorts of bugs are often hidden, which we absolutely do not need. In addition, even if you sorted the berries very carefully, there is still a chance that a leaf or twig remained there. In principle, this is not so scary, but it is better to remove everything that is possible. 
Now we need to grind the berries. Previously, a meat grinder was used for this, or you can ceiling them in a mortar. But today there is such a convenient kitchen appliance as a blender, let's use it. Pour the currants into the blender bowl and turn it on. It takes very little time - 10 seconds. The berries are soft and lend themselves very well sharp knives device. 
There is such a moment here: if you want pitted jam, then you need to separate them right now with the help of a sieve. But better leave them, because all the most useful vitamins are located precisely in the bones and they are so small that they will not interfere.
Now add sugar to the berries and turn on the blender again for a few seconds. 
Do not forget to sterilize the jars, it does not take much time if you use a double boiler. 
We lay out the jam in jars, cover with lids, but do not twist them, put them in a wide pan. Pour water into it so that it half covers the jars, and leave to boil for 15 minutes. 
Ready! You can close the blackcurrant jam with lids and send it to the pantry until the cold winter evenings. By the way, if you plan to eat jam in the near future, then it is not necessary to boil it at all. Just close the lid and store in the refrigerator. 
Black currant is one of the most useful and unique berries. Her medicinal properties known since ancient times, and the content of vitamin C can compete even with citrus fruits. Everything is healing in the berry: leaves, twigs, fruits. The huge content of vitamins in the berry makes it indispensable in the winter during the season of colds and various infections.
Composition:
- Black currant - 1.5 kg
- Sugar - 1.5 kg
- Citric acid - 1 tsp
- Water - 1 tbsp.
Cooking:
- Sort the berries, rinse with cool water and pat dry. Put the currants in a deep saucepan, mash it with a spoon (it is not necessary to turn it into gruel).
- Pour water into a saucepan, put it on fire for 10 - 15 minutes. Pour sugar in small portions, stirring constantly. When the water boils, boil the jam for another 20 minutes. Don't forget to skim off the foam.
- Add citric acid, stir again and cook for 5 minutes.
- Ready currant jam remove from heat, pour into sterile jars and close.
- Turn the jars upside down and let them cool.
- Jam is very tasty, tender and sweet. If you do not like very sweet dishes, you can reduce the amount of sugar. Store jam in a cool place and serve with tea in winter.
Composition:
- Black currant - 1.5 kg
- Sugar - 1 kg
- Pectin - 20 g
Cooking:
- Sort and wash the currants, remove the stalks. Drain the berries in a colander and let the water drain.
- Transfer the currants to a blender, add 1/3 of the sugar and beat until a puree forms. Transfer the prepared mass to the multicooker bowl, add pectin and mix well.
- Set the multicooker mode to "Soup" and cook until boiling (about 5 minutes). After boiling, add the remaining sugar and cook the jam for about 20 minutes.
- During cooking, stir constantly and remove the foam. While the currant jam is cooking, prepare the jars.
- Pour the finished jam into sterile jars, roll up, turn over and leave to cool.
Composition:
- Black currant - 1 kg
- Gooseberries - 600 g
- Sugar - 1 kg
Cooking:
- Remove the stalks from the currants and gooseberries, rinse and dry. Rub the blackcurrant through a sieve into a deep saucepan, add sugar, put on fire and cook over medium heat until the sugar is completely dissolved.
- Gradually add gooseberries to the boiling syrup. Boil the jam for about 10 minutes, then leave for 6 hours, then boil again for 10 minutes. Do this 4 times.
- Pour the finished jam into sterile jars, close the lids and store in a cool place for storage.
Composition:
- Black currant - 1 kg
- Sugar - 1 kg
- Cherry b / c - 1 kg
- Cherry leaves - 5 pcs.
- Ground cinnamon - 1 tsp
- Water - 1 l
Cooking:
- Sort, wash and dry the berries. Whisk currants in a blender, squeeze through gauze into a cup currant juice.
- IN large saucepan pour water, rinse cherry leaves and put it in a saucepan. Let the leaves boil for 20 - 30 minutes, then remove and discard.
- Add cinnamon to the pan and boil a little. Dilute leaf decoction a small amount water, add sugar and cook until it is completely dissolved.
- Add cherries to the pan, cook for half an hour. Remove foam and add currant juice. Boil the jam for another 20 minutes.
- If desired, you can beat the finished jam in a blender, then roll it into jars and put it in a cool place.
Add raspberry notes
Composition:
- Currant - 1.5 kg
- Raspberries - 1 kg
- Sugar - 1.5 kg
- Fruit vodka or liquor - 2 tbsp.
Cooking:
- Sort, wash and dry the berries. Put the raspberries and currants in a large saucepan, add half the sugar and put in a cool place for 2-3 hours. The berries should give juice. Put the pan with the berries on the fire, bring to a boil. Add half of the remaining sugar to the mixture, cook over medium heat for 5 minutes. Do not forget to stir and remove the foam. Turn off the heat, let the jam cool completely.
- Then put the jam back on the fire, bring to a boil, add the remaining sugar and cook for 10 - 15 minutes. Add fruit vodka and simmer for 5 minutes.
- Pour over ready jam into a blender, blend until a smooth puree is formed. Pour the finished jam into jars, roll up and put in a cool place.
