​Related Articles​ Jam from gooseberries alone contains a lot of seeds, so half of the number of berries required by the recipe is boiled with a little water and rubbed through a sieve. The resulting puree is evaporated for 5-10 minutes, then the rest of the 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, 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 the rest of the sugar is poured in and the jam is boiled over low heat.

You will need

1. • Cook jam for 15 minutes after boiling. Remove the emerging foam.
2. Defrost, load into a blender and puree. Add sugar per cup of puree 1.5 cups of sugar. Put in a saucepan, bring to a boil and cook over low heat for half an hour, stirring and removing the foam.

Instruction

• . Blackcurrant jam (method 4) 1 kg blackcurrant, 500 g sugar.​First method Wash and sterilize the jars in which you will store the product. Sort through the blackcurrant. Remove the stems. Rinse the berries in cold water and pour into a cooking bowl. Utensils for making jam should be with low walls and a wide bottom.
• ​Continue to boil 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 sugar is added according to the recipe and boiled until cooked.
• From stale strawberries, jam does not gel well. In this case, you can make a combined jam from strawberries, gooseberries and black currants, and you can add whole berries or puree from them. This jam gels well, as the currant contains a lot of pectin, it is enriched with vitamin C, has a good color and taste. The ratio of the number 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 - gooseberries and currants.
• The jam is ready, pour it into the pasteurized jars you like and roll up the lids.
• Tell me the recipe.
• 1 kg of blackcurrant berries, 1.5 kg of sugar, 2 cups of water.

KakProsto.ru

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

You will need

1. • Lightly mash the currants so that the berries are better saturated with sugar. Sprinkle with sugar and leave for a few hours.​
2. Get your jars ready. To do this, rinse them thoroughly, pour over with boiling water, dry and, if necessary, calcine 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.

Instruction

• is a very appetizing jelly-like mass made from berries or fruits. This excellent tea supplement can be bought in the store, but in fact there is nothing tastier than jam cooked at home. So, how to make jam from black
• CURRANT-STRAWBERRY JAM.
• Currant jam is coarse due to the large number of seeds. To make it more tender, you can rub half the number 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 cooked.
• Recipe:
• For jam, unlike jam, berries are taken in crushed form, after making jam, a homogeneous mass is obtained in the form of jelly. But unlike jelly, there are berries.
• This year the recipe was like this (every year I practice 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 for 8-10 hours in a cold place. Then add the rest of the sugar and cook until tender.

KakProsto.ru

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

Victor

Blackcurrant jam (method 2)
When the berries give juice, put the dishes on low heat and cook until cooked in one step, while interrupting the cooking for a few minutes 2-3 times.
Spread the jam in jars and, without covering with lids, leave for a day so that it can cool. Then cover and put away in a dark, cool place.​

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

Recipe:
RASPBERRY JAM.
Crushed berries and sugar in a ratio of 1 to 1.5 heat to homogeneous mass to melt the sugar. Pour hot into jars and seal tightly with screw caps.​

I washed the sorted currant berries (from leaves, knots, dry berries and various kaki), poured them into a bowl, added water and boiled the berries until they burst. Some berries remained intact and floated up, I also crushed them, boiled for 5 minutes, then passed the whole mass through gauze (there were bones and peels), then added sugar to the rest and cooked the jam until tender. regular jam not to roll up.
Just like from fresh, sprinkle with sugar and let it defrost, and then cook
1 kg of blackcurrant berries, 500 g of sugar, 1/2 cup of water.

Mantis

Jam immediately after the end of cooking, put it hot in sterile jars, pasteurize and cork.

British Queen

You will get a bright, thick, juicy and insanely delicious jam.

Ethanol C2H5OH

Place the berries in a saucepan and mash them well with a wooden spoon so that they give juice.

* JULIA *

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

Valery Yanovich

APPLE JAM.

How to cook currant jam?

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

Sacred

Jam or blackcurrant jelly is prepared like this. For three glasses of water, seven glasses of sugar, it boils, add 11 glasses of peeled currants, cook for thirty minutes, turn it off and gradually add another seven glasses of sugar, it will dissolve, and that's it.

Currants happen: red, black and white, at least I have only seen this on sale.

Dixie

You can. As Mantis wrote.

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

​Second method Prepare jars and blackcurrants as described in step #1. Prepare syrup at the rate of 1 kg of sugar per 0.5 liter of water. Put the berries in the syrup and cook until thickened. Pectin does not need to be added to blackcurrant jam, since the berries contain enough pectin. To give 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. Besides the fact that this product is extremely tasty, it is also rich in vitamin C.​

Pour blackcurrants with 1 kilogram of granulated sugar, mix thoroughly, put on 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 crushed fruits and berries boiled with sugar to a jelly-like state. Jam is considered well cooked,...Read more...​

Sorted apples are washed, core is cut, cut into slices, boiled in 10% sugar syrup for 10-15 minutes. Then add the rest of the sugar according to the recipe and boil the jam until tender.

-Natasha-

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

yuran6

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

bolshoyvopros.ru

Jam - Russian cuisine recipes

Recipe for jam black currant:​It is possible, as well as from fresh berries. Blackcurrant jam (method 3)

The third way Pour the currants into the cooking bowl, crush them slightly. Add water and 800 g sugar. Bring the mixture to a boil over low heat. Boil for 15 minutes. Set aside in a cool place for 8-10 hours. Then add the rest of the sugar and cook until tender.​

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

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

Recipe:

Raspberries contain little pectin, so they don't gel well. The best jam it turns out if you add apples or blackcurrant puree (mashed blackcurrant) to raspberries. Apples are peeled, cut into small cubes and boiled together with raspberries. Recipe:​700 gr. blackcurrant (wash it and throw away all the leaves, etc.) into a bowl or saucepan (which is suitable for heating), pour 300 ml. water and bring to a boil for 15 minutes. Mix the berries a little.

Jam is made from two ingredients - berries and sugar. And the 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 blackcurrant, 200 g of sugar. Fourth method Steam the currants in a saucepan under the lid and rub it through a sieve. cook sugar syrup from 0.5 l 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, it is necessary to pay attention to the degree of maturity. ​Recipe: BLACKCURRANT JAM. IN last years interest in blackcurrant jam has decreased significantly. Well cooked...

GOSEBERRY JAM. Recipe: STRAWBERRY JAM.

We continue to cook the berries, but reduce the fire, pour gradually 900 gr. sugar and stir constantly. Squeeze the juice of half a lemon.

» Making Jam

And I don’t cook jam from frozen currants - when I need to get a little bit and grind it in a blender with sugar - and so eat or drink, jelly. And vitamins, in my opinion, are better preserved than in boiled form.

» 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 - 30 minutes.​

Currant jams - exquisite and healthy treat that will appeal to the most discerning gourmet. Cooking them is not difficult, but this 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. Especially useful makes the berry high content vitamin C. It is enough to eat only twenty currants a day, and you will satisfy your body's daily need for this vitamin. However, this is not the only benefit of the berry. rich in vitamins P, E, groups B, A, pectins, tannins, phosphoric acid, essential oils, potassium, phosphorus, iron, etc.

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

Currant jam with a thickener. Ingredients

Puzzled by the preparation of this dish, every cook faces a dilemma: cook the dessert quickly and make it liquid, or evaporate the moisture from the berry slowly and get an almost useless product at the end. We will reveal to you the secret of experienced housewives - many of them prepare currant jams with the addition of natural pectin-based thickeners.

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

• sugar - 1 kilogram;
• blackcurrant - 1 kilogram;
• jam thickener "Confiture" (or any other) - 1 pack.

Currant jam with a thickener. Cooking method

So we came close to the question of how to make currant jam. Walkthrough to action will allow you to master the recipe for this dish without much hassle.

1. First of all, you need to sort out and rinse the berry several times.
2. Then it must be poured with sugar in a ratio of 1: 1.
3. Next, carefully grind the currants with a blender and put it on fire.
4. Then it is necessary to mix the "Confectionery" thickener into the resulting mass.
5. Now you need to quickly bring the jam to a boil and simmer 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 packages of thickener to the future dessert.
6. After that, hot jam should be poured into sterilized jars and rolled up with pre-boiled lids.

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

Classic currant jam. Ingredients

For those who like to follow the old and proven ways of creating dishes, we publish this recipe. It is quite laborious and will require certain skills. Want to learn how to cook 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 berry into a deep container and add water to it. After that, the dishes with raspberries and currants must be put on fire for 5 minutes so that the fruits soften a little. The berries will begin to give juice, so the output will be a fairly liquid mass.
2. Next, it must be separated from the bones and skin. An ordinary sieve with large holes can come in handy here (otherwise the process will take too long). You should put our berry mass in it and start wiping it.
3. Now we should get a very sour and liquid juice. It must be poured into a saucepan (not enameled!), Put on a slow fire and warm up. After that, sugar should be added to the juice (600 grams per liter) and completely dissolved.
4. Then the resulting sweet mass must be boiled until completely thickened. To do this, maintain a slight boil of the product over low heat. It is impossible to determine the consistency of the dessert when it is hot, so you can use the tried-and-tested technique of our grandmothers - drop a few drops of jam on 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. So you can prepare raspberry-currant jam for the winter. Finally, the dessert will thicken over time. This can take anywhere 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. Like it or not - you decide. Let's try to believe 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

We note right away that this recipe is designed for making jam in the Polaris multicooker 0517AD. If you use a different model, then find out its characteristics in the instructions. Perhaps with its help it will take more or less time to cook the dish. Currant jam in a slow cooker is prepared as follows:

1. First of all, you should prepare the berry. It must be separated from twigs and leaves, sorted out, rinsed thoroughly and poured into the bowl of the device.
2. Next, you need to add currants cold water- She will not let the berry burn.
3. After that, the multicooker should be closed and set to the "multi-cooker" mode. The mass must be simmered in the device for 20 minutes at a temperature of 100 degrees.
4. Then the softened berry must be poured into a sieve and rubbed well with a spatula or wooden spoon.
5. Now you should decide on the amount of sugar in the dessert. To do this, you need to measure the amount of the resulting puree. Usually 2.5 cups of juice comes out of 800 grams of currant. So, we must take the same amount of sugar.
6. After that, it remains only to mix the juice with sugar and pour the resulting mixture into the slow cooker, 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, 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, for its conservation, you may need only two jars: one - 250 milliliters, and the other - 200 milliliters. After filling, they must 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 rub the berry through a sieve. But what are we to do with ready dessert? How to present it in the most favorable light to friends and family? Currant jam goes well with pancakes, fragrant pastries, toast with butter. In the end, they can be enjoyed like ordinary jam, washed down with milk or warm tea. The dessert is perfectly stored throughout the winter and is perfect for baby food that young mothers can't help but like. but a large number of sugar in this product can cause diathesis, so you should not get carried away with it. For those who carefully control their own weight, currant jams may also be banned. Then choose frozen or fresh berries- they certainly will not harm your figure. But feast on delicious jam with pastries and a mug of hot cold tea winter evening- a special pleasure that everyone can afford from time to time.

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and minerals. 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 able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it can not only increase immunity, but also regulate the functioning of the intestines, and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach, help the process of hematopoiesis.

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

OUR RECIPES:

Jam "Pyatiminutka" from blackcurrant

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

You will need:

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

Cooking

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

Blackcurrant jam with whole berries

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

You will need:

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

Cooking

1. Sort the berries, rinse and put on paper towels to dry the water.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will stand out.
3. Pre-prepare lids and jars, wash and sterilize in the oven or over steam, if there are few of them, you can use the microwave.
4. Put the berry mass on the stove, turn on medium power, cook until boiling. You can mix with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
5. Boil until the crystals are completely dissolved, turn off the stove and let cool to a warm state.
6. Boil the jam again and let it cool down.
7. For the third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
8. Turning the jars upside down in them, put them on a bedspread 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 harvest more berries in a season at the same time.

You will need:

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

Cooking

• Pour pre-sorted raspberries into an enameled or plastic bowl, cover with sugar and leave for about 6 hours to extract juice.
• Prepare currants: separate the leaves and wash the berries. Sprinkle onto a paper towel to absorb all the water.
• IN large saucepan with a thick bottom, shift the raspberries with sugar, put on the stove, turned on at medium power.
• Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

• Wash jars and lids for jam with soda, sterilize.
• Repeat the previous point again.
• Add currants to the cooled raspberries, boil, cook for 10 minutes.
• Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
• Wrap upside down in a blanket and let cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to cook thick blackcurrant jam

You can prepare 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 the density of currant jam

• Makes the consistency of jam more dense, slightly large quantity Sahara;
• Currant is distinguished by the property to give finished product density. You can cook the berries longer, but watch the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
• If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, the moisture during boiling will evaporate faster.

Blackcurrant jam for the winter - recipe

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

You will need:

• blackcurrant, 1 kilogram;
• granulated sugar, 1.5 kilograms.

Cooking

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

Currant jam without cooking - raw

Blackcurrant is suitable for harvesting for the winter, not only in the form of jam. These berries mashed with sugar are very tasty. This option will reduce the time for preparing vitamins for the future, 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:

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

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

Cooking

• Place the pre-sorted and washed currants in a deep container, 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, dry on a towel. They must be dry so that the currant does not "ferment".
• Pour the berries grated with sugar into prepared containers, close the lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and a subtle taste.

You will need:

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

Cooking

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

The jam is very tasty, unusual, spicy. You will love this jam.

Blackcurrant jam without pits and skins

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

You will need:

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

Cooking

1. Sort the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
2. Lay out on several layers of paper towels to dry.
3. Using a meat grinder or blender, grind the currants into a puree, then pass it through a sieve. Thus, the bones and skins will not fall into the jam.
4. In an enameled or non-stick pan, send the grated currants.
5. At medium power, stir, bring to a boil, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
7. Pour currant jam into pre-sterilized jars, tighten the lids.
8. Wrap in a blanket, bottom up, leave to cool completely.

Black and red currant jam - assorted

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

You will need:

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

Cooking

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

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.

Jam based on blackcurrant is considered an independent delicacy. It is often used as a snack with tea, added to ice cream, desserts, smeared on bread. The sweet treat takes pride of place in the kitchen cabinets of many families, delighting people of all generations. To date experienced housewives brought out many recipes that can be translated into reality in a matter of hours.

Blackcurrant jam: a classic of the genre

• granulated sugar - 1.1 kg.
• blackcurrant (ripe) - 950 gr.
• drinking water - 145 ml.

1. Cooking jam begins with the preparation of berries. They must be sorted out, then thrown into a colander and rinsed. IN without fail exclude spoiled specimens, discard twigs and leaves.
2. Leave the fruits on the sieve so that the liquid is glass. Now spread a towel on the kitchen table, put currants on the fabric. Leave it for half an hour to dry.
3. Put the fruits in a bowl, mash with a kitchen pestle until you get porridge. You can also use a blender, it will grind the berries better.
4. When the mixture becomes homogeneous, put the composition in enamelware for cooking. Pour in drinking water, send the container to the stove. Wait until the mixture starts bubbling.
5. After the formation of the first bubbles, simmer the berry for another quarter of an hour. Do not leave the kitchen, the composition must be constantly stirred. Now introduce granulated sugar in portions, wait for the crystals to dissolve.
6. When you pour out all the sugar, put on medium heat and cook the mass for half an hour. 10 minutes after the start of languor, reduce the burner to a minimum. Turn off the heat, let the jam cool without a lid.
7. At this time, wash the dishes for packaging, half-liter containers are suitable. Sterilize containers and lids, dry. Arrange the finished jam in jars, roll up, cool. Keep cold.

Currant jam with ginger

• ginger (root) - 15 gr.
• currant - 900 gr.
• chopped cinnamon - 8 gr.
• granulated sugar - 900 gr.

1. Prepare currants. It must be rinsed, dried, rubbed into a puree. Put the gruel in a heat-resistant bowl, add sugar, send to the stove.
2. Set the minimum power on the burner, cover with a lid. Boil until the sand granules dissolve. When the crystals melt, increase the fire.
3. Boil the delicacy for a quarter of an hour. During this time, peel the ginger from the top coating, grate or grind in a coffee grinder. Add to the berries, add cinnamon.
4. Knead the treat, let it boil for another 8-10 minutes. At the end of the specified period, turn off the fire. Cover with a lid, cool, pack in containers.

• filtered water - 175 ml.
• granulated sugar - 850 gr.
• currant - 1.15 kg.

1. Rinse the fruits under the tap, dry on a sieve and a cotton towel. Remove the currants from the brushes, discard the rotten berries and leaves.
2. When you select healthy ripe currants and wash them, send the fruits to the multicooker bowl. Pour in water, set the program "Cooking" or "Baking".
3. At a temperature of 95-105 degrees, jam is cooked for a third of an hour. After passing the specified period, move the berries to a fine-grained sieve. Drain the currants into a separate bowl.
4. You should get a soft homogeneous gruel. Pour granulated sugar, again send the composition to the multicooker cup. Set the "Cooking" mode, cook the composition for a quarter of an hour.
5. When the device beeps about the end of the program, immediately pour the hot mixture into sterile jars. Roll up well or cover with nylon covers.

Seedless currant jam

• granulated sugar - 775 gr.
• black currant (necessarily moderately ripe) - 950 gr.

1. To begin with, it is important to prepare the berries for further action. Wash the fruits under the pressure of cool water, sort out the berries.
2. For cooking jam, a composition with rot is not suitable. Throw away sticks, leaves, branches. Pour currants warm water, leave for 10 minutes, drain the liquid.
3. Put the composition on gauze or a towel, leave to dry. When the berry dries, scroll it in a meat grinder or blender. You need to get a mushy mass.
4. Now take a strainer of a small section, start mashing the puree so that the bones remain on the grid. If there is a need for re-grinding, do not neglect it.
5. When you get a mass without peel and bones, put currant puree in a saucepan with enamel. Pour the sweetener, send to the fire. Cook the composition at medium power for 8 minutes.
6. After the specified period, turn off the burner, leave the jam for 7-10 hours to infuse (all night). After passing through the allotted stage, boil the currant mass for another quarter of an hour.
7. After that, cover the delicacy with a lid, let it stand for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and lids for twisting.
8. Pack the treat in prepared containers, cook steam bath. Take a wide saucepan, line its bottom with a cloth. Put the jars inside, fill with cool water up to the shoulders.
9. Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with an oven mitt, immediately roll it up and turn it upside down.

• granulated sugar - 1.65 kg.
• blackcurrant - 2.2 kg.
• food gelatin - 35 gr.
• drinking water - in fact

1. Take care of sorting the berries, rinse the currants, remove branches, leaves, rotten elements. Send healthy suitable fruits in a bowl and cover with warm water, leave for 15 minutes.
2. Pour out the liquid, dry the raw materials on towels. Pass the composition through a sieve, meat grinder or blender. When you get a uniform mass, rub it through cheesecloth. Such a move will remove the bones.
3. Mix gelatin with granulated sugar, mix and fill with water according to the instructions. Combine currant porridge with the previous composition, send it to the cold for 2.5-3 hours.
4. When the set time has passed, put the mass on the burner. Boil for 15 minutes, then leave to infuse for 1.5 hours. Repeat steps twice.
5. After boiling and infusion, pour the jelly jam into prepared clean jars, screw on the lids and turn the container over. Leave it in this position for half a day.

Blackcurrant jam with oranges

• granulated sugar - 1.35 kg.
• blackcurrant (ripe, but not overripe) - 1.1 kg.
• orange - 2 pcs. (about 330-350 gr.)

1. Put the berry mass in a strainer, rinse under the tap. Throw away twigs and leaves, exclude rumpled elements. Leave the currant to dry for 25-40 minutes. Lay it out on a towel if needed.
2. Now use a food processor, blender or meat grinder. You can also rub the berry through a sieve with a fine section of holes. Pour granulated sugar into the berries, grind with a fork.
3. Send the mass to the fire for cooking. Set a low power, simmer the composition under the lid. At this time, remove the peel from the citruses, do not touch the white base.
4. Squeeze the juice from the pulp, pour it into the currants, and pass the zest through a fine grater or blender.
5. Combine all ingredients in a saucepan. Boil the jam for a third of an hour with breaks every 10 minutes (the interval is 1 hour).
6. While the mixture is cooking, clean the container. It must be scalded with boiling water and dried. The same manipulations are carried out with lids. Pour the jam and seal.

• granulated sugar - 1.3 kg.
• pitted cherries - 900 gr.
• black ripe currant - 900-950 gr.

1. Rinse the berries and dry them in a colander. Share on kitchen towels, wait for the liquid to evaporate. Eliminate bad fruits, branches and leaves.
2. Pour sugar into the composition, rub with a fork, transfer to a heat-resistant bowl. Cook covered for 20 minutes, then let stand for 3 hours. Repeat manipulations.
3. Rub the jam through a sieve, add more sugar if necessary and boil. Pack in containers, tighten with a special key, put in the basement.

Often, currant jam is supplemented with gooseberries, ginger, orange and other ingredients. You can cook assorted two shades of berries without fear of spoiling the taste. Vary the amount of sugar according to the individual desires of the family.

Video: blackcurrant jam