How to make delicious blackcurrant jam. How to make blackcurrant jam

Blackcurrant, a berry that is very popular among Russians, can be preserved for the cold season in the form of jam. Compared to jam, it is more convenient. The jam does not spread. It is easier to spread on bread and buns, and used to create homemade desserts. There are the most different recipes on making jams from this aromatic berry.

Benefits and harms of the product

In the understanding of many housewives, jam is a more refined product than preserves. It seems to many that “real jam” can only come from a store, and at home it is impossible to achieve the same consistency as in an industrially produced delicacy. In fact, when cooking, you just need to pay attention and ensure that the berries are completely boiled and thickened.

The “jam effect” is achieved by pectin, a substance with adhesive properties. It is a polysaccharide present in fruits and berries. Ripe and slightly unripe fruits are suitable for making jam. Overripe ones already have little pectin, so they won’t make jam.

But if you follow proven recipes and take berries of the required degree of ripeness for preparation, you can get a healthy and tasty dessert, the composition of which, unlike store-bought treats, is beyond doubt.

We must remember that in our own way nutritional properties industrially produced jam is not at all as rich as homemade jam, and preservatives and other factory-made components contained in it can cause an allergic reaction.

Homemade blackcurrant jam will please many. At this very berry great amount useful properties:

used in the treatment of gastritis;
effective in the fight against colds and vitamin deficiency;
helps reduce blood pressure;
helps fight cough, including tuberculosis;
this berry is recommended to improve vision;
its use in food activates brain function;
it helps improve skin condition.

Concerning negative influence on the body, black currant sometimes causes allergies. For stomach diseases a large number of eating currant products can cause an exacerbation. Since some substances found in this berry affect blood clotting, people prone to thrombosis should not eat it. It is also important to handle this product correctly. Berry fruits contain a huge amount of acids.

You cannot make preserves and jams from them in aluminum containers if this metal is in direct contact with the product being prepared. A currant delicacy cooked in an aluminum basin can be dangerous to the body. Therefore, for cooking it is better to take containers made of stainless steel or coated with enamel. You also need to keep in mind that when preparing currants for canning, you will need a large amount of sugar so that the product is not sour.

Pre-treatment of fruits

To make jam, it is best to take currants that have been almost freshly picked. The volume of fruit can be quite significant. Along with the berry itself, the bucket contains leaves, branches, and all kinds of “forest debris” that need to be removed. The saving grace is that even with a large number of berries, sorting through them is much easier than soft fruits such as wild strawberries.

And even this process can be accelerated. You can place books under a pair of table legs to create an inclined plane. Bend the oilcloth to make something like a gutter. Using this device, the peeled berries can roll into a spacious basin placed on a stool near the table. This approach eliminates unnecessary manipulations of moving berries from place to place.

Even several buckets of currants can be cleaned very quickly with this approach. After completing this work, the berries can only be washed in a basin or in running water. It makes no sense to dry or blot it with a towel after “water procedures”. It’s easier to put it in a large sieve and let the liquid drain.

Recipes

Options for currant jams are very diverse. You can prepare such a delicacy even with frozen berries, if too much of it was prepared in this form, and it has not found any other use. The taste of the jam in this case will be no worse than from a fresh base. You just need to slowly defrost such currants, first placing them in the refrigerator, and then (after an hour and a half) leaving them in the kitchen on the table. When the currants “go away”, all you have to do is mash them, cover them with sugar and leave for an hour. After this, cook according to the recipe.

You can make it classic currant jam, which contains only three ingredients:

1 kilogram of currants;
water;
1.2 kilograms of sugar.

Place the currants in a deep container, add a little water and cook for five minutes to soften the berries. The result will be a liquid substance due to the fact that the currants secrete juice - this can be achieved by pressing the berries with a wooden spoon or other suitable kitchen tool. After this, you need to take a large enamel basin, place currants in juice and half a glass of water there. Cook for ten minutes over medium heat.

Then gradually add sugar, continuing to stir. When the sugar dissolves and the mixture boils, you need to move the burner to low heat and keep the future jam there for about thirty minutes. During this time, the mass should stop spreading. To make sure that the currants have reached the desired consistency, you can “drop” a couple of drops into a cup. If they do not spread, then the jam is ready. To check, you can also rub a little of the resulting dessert with your fingers. When the jam is ready, there are no traces left on your fingers. It does not stick to the skin.

For storage, you can use jars that have been sterilized over steam or in the oven. The lids of the containers must be boiled. Dry all the dishes, and then pour the jam into it, which has not yet cooled down and has not become too thick. Roll up the jars, place them upside down and cover with something warm. Delicious and healthy dessert ready for the winter.

To make the jam thick, “like store-bought”, you can use a thickener when preparing it. For example, take pectin. Like starch or gelatin, pectin makes it possible to shorten the processing time of currants on the stove. The maximum amount of vitamins will remain in such a product. To make this jam, you need to take:

1.5 kilograms of currants;
1 kilogram of granulated sugar;
pectin in a bag (two grams).

The sorted and washed berries are placed in a deep container, a third of the required sugar is added and pureed with a blender. Pour into a bowl and heat over medium heat until everything boils. When bubbles begin to form on the surface, turn down the heat and skim off the foam from the berry mass. While stirring the puree, add pectin and sugar. Cook over low heat for another twenty minutes. Then they are distributed hot into sterilized jars.

If desired, you can make blackcurrant jam with the perfect consistency. To do this, you need to remove all the seeds from it (even though they are almost invisible).

To prepare you need to take:

kilo of currants;
seven hundred grams of sugar (if the berry is sour, you can increase the mass).

When preparing the berries for cooking, you need to grind them through a meat grinder or grind them in a blender, and then pass them through a sieve. In this way you can remove the pits and skins. Add sugar to the resulting mass and cook for five minutes over low heat. Forget about preparing the jam until the morning. In the morning, cook for another ten minutes, and a third time in the evening for another fifteen minutes. After this, distribute into the prepared pan. long-term storage container.

When creating jam with currants, you can do without real cooking at all. Need to:

kilo of berries;
one and a half kilograms of sugar.

Peel, rinse and puree the currants. Add all the sugar to this mass, stir well and leave in the kitchen for six hours so that the sugar dissolves. Several times during this time you need to stir the composition. Place over medium heat and as soon as it boils, turn off.

This jam can be stored in the refrigerator or basement for no more than four months, but it is a storehouse of vitamins, so necessary in the middle of winter.

You can make excellent jam in a slow cooker. Have to take:

half a kilo of currants;
fifty milliliters of water;
three hundred grams of sugar.

Load the berries into the multicooker so that they take up no more than a third of the volume in the bowl. If there is more, you cannot vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into a homogeneous mass, add sugar, stir and “simmer” for half an hour.

If you have a lot of strawberries, you can make strawberry-currant jam. To complete the recipe you should take:

seven hundred and fifty grams of strawberries;
two hundred grams of currants;
eight hundred grams of sugar;
seventy milliliters of water.

Peel and rinse the currants. Sort through the strawberries, selecting only ripe berries and removing the sepals, rinse gently with water and let dry. Place the berries in a saucepan and pour water in the specified volume. Cook over low heat for about five minutes until the berries soften and release juice. Then blend the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to obtain a seedless puree.

Pour the homogeneous composition without impurities into a saucepan, add sugar and heat slowly. After boiling, cook for five minutes, check readiness using a saucer. If the product does not spread, it can be packaged in containers. If you have doubts about readiness, you can cook it some more. After rolling, sterilized jars of jam, as in other cases, need to be turned over and covered with a warm blanket until the product has cooled. After this, put it away for storage.

Flavoring additives

Currants have a specific taste. And not everyone likes the pronounced sourness that is present in it due to the high content of ascorbic acid. This feature can be smoothed out thanks to various additives. Using a combination with strawberries is far from the only option.

In jam with currants, you can also mix other berries, for example, pitted cherries, cherries, raspberries, gooseberries, as well as fruits, for example, apples, ranetki or oranges. You can even take seasonings like ginger. It all depends on what is in own garden, in the forest or for sale. And the result of such combinations is original desserts that you won't find in the store.

Black currants and raspberries go well together. This jam will be a wonderful table decoration, especially in winter. Required to prepare:

1.5 kilograms of currants;
1 kilogram of raspberries;
1.5 kilograms of sugar.

After the initial preparation of the berries for cooking, raspberries and currants are poured into a pan or basin and half a kilo of sugar is added. Stir thoroughly, put in a cool place for five to six hours, until juice appears and sugar begins to dissolve. Then all this needs to be turned into a mushy mass, add the remaining sugar and start cooking. This jam is cooked for about forty minutes. As you go, remove the foam and wait until the mass begins to thicken. Then distribute into jars of a convenient size.

To give the jam a ginger flavor, you need to cook with the following ingredients:

nine hundred grams of currants;
fifteen grams of ginger root;
eight grams of cinnamon (powder);
nine hundred grams of sugar.

Prepare the currants for cooking and make a puree out of them. Place in a cooking container, place on the stove and add sugar. The jam should be cooked over low heat with the lid closed. This continues until the granulated sugar dissolves. Then the heat needs to be increased and brought to a boil. Meanwhile, peel and grate the ginger, add to the berry puree, and add cinnamon. Stir everything well and let cook for another ten minutes. Then turn off the stove. Cool the jam with the lid closed and then distribute into jars.

To learn how to make blackcurrant jam with herbs, watch the following video.

The berry is the absolute champion among other leaders in vitamin C content. Therefore, housewives try to prepare as many desserts as possible for the winter. Blackcurrant jam will decorate a collection of jars proudly standing on the shelves. I have a lot of desserts in my collection of recipes, since several varietal bushes with large berry. I share with everyone - cook thick jam jelly, five minutes, combine with cherries, oranges, gooseberries, raspberries, do without cooking, or even without sugar.

And in winter you will drink tea with delicious dessert, do homemade cakes, decorate ice cream, pudding, casserole.

How to make thick blackcurrant jam for the winter

For cooking, pick the berries soon after rain, but in sunny weather, then they will be as juicy as possible.
Decide for yourself whether to remove the small tails at the top. I don’t do this in jam, but for jam, with its jelly structure, I recommend removing it.

How much sugar to take

The proportions of sugar and currants depend on the recipe and additives in the dessert. Unless this is specifically stated in the recipe, the ratio is usually 1 to 1.5; one and a half kg per kilogram of berries is taken. sweets.

Delicious orange jam - a simple recipe (step by step)

The secret of this unusual jam is the addition of cardamom and orange. By the way, in winter I never throw out tangerines and orange peels. I dry them and put them away until summer. In the summer I put it in all my desserts for the winter.

You will need:

Berries – 1 kg.
Granulated sugar – 550 gr.
Orange.
Lemon – ½ part.
Cardamom – 5 boxes.

Making jam:

Sprinkle selected currants with sugar, stir and do other things for 6 hours.
Place the pan on the stove and bring to a boil. turn it off and cool slightly.
Rub the mixture through a sieve. Don’t throw away the cake; there are a lot of vitamins left in it. Freeze and cook compote in winter.
Add sugar, cardamom, chopped orange zest, pour in lemon juice.
Boil the mixture and cook for half an hour. Pour into jars and store.

A simple recipe for blackcurrant jam without cooking through a meat grinder

Keep the classic recipe for making delicacies. The simplest, but despite this, no less tasty.

Required:

Currants - kilogram.
Sugar – 1.5 kg.

Step-by-step preparation of jam:

Prepare the currants for cooking, grind them with a blender or another suitable method (the old fashioned way, through a meat grinder). Everyone’s preferences are different; personally, I like it when the treat contains pieces of berries. That’s why I don’t work very conscientiously as a blender.
Add sugar and mix the mixture well.
Let it cook. You can turn the heat to maximum at first, but according to the rules, it is better to warm the berries at least on moderate.
After bringing to a boil, lower the heat and skim off the foam.
Continue cooking for 10 minutes. Turn off and set aside for 6-8 hours.
Make two or three more boils in the same way. We cooked and rested.
During the last cooking, if the berry is quite juicy, additional time will be required to boil the dessert to the desired consistency. Be guided by your currants.

Thick blackcurrant jam with gelatin

If you want to make really thick jam so that the spoon stands at attention, use thickeners. Now you can find several types - gelatin, preserves, Zhelfix, and others, which contain natural pectin. Many people use starch and agar-agar. The cooking technology is similar to the presented recipe.

Blackcurrant – 1.5 kg.
Sugar – 1 kg.
Gelatin – 20 g sachet.

How to make thick jam for the winter:

Select the berries, rinse, and be sure to dry them on a napkin, removing excess moisture.
Add a third of granulated sugar and stir. Puree the currants using an immersion blender or meat grinder.
Let it cook. Bring to a boil slowly and reduce heat to low. Add gelatin and remaining sugar.
Stir thoroughly and do not leave the stove just yet. Until the sweetness is completely dissolved, the mass must be stirred.
The dessert is cooked for about 20 minutes. Then immediately fill the sterile jars and screw them on. When the treat has cooled, transfer it to the pantry.

Recipe for seedless currant jam-jelly

The dessert prepared for the winter according to this recipe is famous for its especially transparent consistency and beautiful color.

Required:

Blackcurrant - kilogram.
Sugar – 0.7 kg. (for not too sweet berries take more).

How to cook:

Thoroughly puree the berry prepared for cooking with a blender until pureed.
Then, to remove the seeds, rub through a sieve. Freeze the cake and use it for cooking compotes and jelly in winter.
Add sugar to the mixture, stir and let it cook.
After boiling, time for 7-10 minutes. Then remove and leave to infuse for several hours.
Do 2 more similar boils, but on the last one, simmer slowly for 15 minutes.
Fill the jars, let them cool, screw them up, and place them in the cellar.

Original jam recipe

How to make jam in a slow cooker for the winter

Many housewives have long adapted to making preserves and jams in a slow cooker. This is much easier to do than it seems.

Take:

Currants - liter jar.
Sugar – 2.5 cups.

Preparing jam in a slow cooker:

Prepare the berries for work. Pass through a meat grinder.
If you want to achieve a transparent consistency, additionally grind the mass in a sieve, removing the seeds.
Transfer the mixture into a bowl and add sugar. Stir, close the lid.
Select the “Cooking jam” or “Stewing” mode, they are similar. Cook for 20 minutes. Open the lid. If you are not satisfied with the thickness, cook a little more.

Five-minute blackcurrant jam recipe

Required:

Berries - 12 cups.
Granulated sugar - 15 glasses.
Water - a glass.

Step-by-step preparation:

Place the prepared berry in a bowl, add half of the specified amount of sugar. Pour water and place on the stove.
Over high heat, wait until it boils.
Reduce the heat and note the time. After five minutes, remove the basin from the burner.
Add the remaining sugar. Stir until the sweetness dissolves.
Distribute into jars. Cover with lids and let cool. Roll up (lately I have been using Euro lids, they are more convenient). Keep refrigerated.

Blackcurrant jam with raspberries, gooseberries, cherries

Raspberries, red and white currant, gooseberries, cherries - these berries ripen almost simultaneously. Don't miss the opportunity to prepare an amazing assortment. You can mix all the berries. Or choose one of them. Keep the recipe for cooking with raspberries.

Currants – 1.5 kg.
Raspberries – kilogram (if you decide to combine several types of berries, the total weight should not exceed a kilogram).
Sugar – 1.5 kg.

Step-by-step cooking instructions:

Place the sorted and washed berries into the pan. Add half the sweetness. After stirring, set aside and do other things. Sometimes come up and stir the mass so that the sugar dissolves faster.
After 5-6 hours, beat the contents of the pan with a blender into a paste.
Let it cook. The jam is prepared in one long boil. Cook for 35-40 minutes, stirring and removing the foam in a timely manner.
Distribute the dessert boiled to the required thickness into jars and roll up.

Good luck with your harvesting, may your winter evenings will be tasty and pleasant.

Currant jam is often used in cooking various dishes. Desserts made from it are especially popular. Red, white and black currants themselves are very common berries, known and loved by many. In central Russia, currant bushes grow in almost every garden or vegetable garden.

Some people prefer fresh currants, others like them in the form of compote, jam or sweet jam. Yes, undoubtedly, the berry from the bush contains large quantity vitamins and useful substances than after heat treatment. But this does not mean that there is nothing good in jam at all. Vitamins of group B, A, PP, E, C and many are preserved to some extent useful microelements. Black and red currants are best suited for jam.

Redcurrant jam recipe

Ingredients

Servings: – +

Red currants1 kg
sugar 1 kg
water ½ l

Per serving

Calories: 244 kcal

Proteins: 1.09 g

Fats: 0.37 g

Carbohydrates: 59.09 g

50 min. Video recipe Print

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Blackcurrant jam recipe

Cooking time: 1 hour

Number of servings: 50

Energy value

calorie content - 239.96 kcal;
proteins - 0.53 g;
fats - 0.16 g;
carbohydrates - 61.07 gr.

Ingredients

black currant - 1 kg;
sugar - 1.2 kg;
citric acid - 0.5 tsp;
water - 0.5 cups.

Step-by-step preparation

First of all, wash and sort the currants, removing leaves, twigs, spoiled fruits and other debris. Let the berries drain in a colander.
After this, using a wooden masher, mash the berries into a puree. According to the instructions, you can use a blender or meat grinder, but the old-fashioned way is still better, since vitamin C is destroyed when it comes into contact with iron.
Cook the jam in an enamel pan (or basin). We transfer the berry puree into it, pour in water and immediately move the dishes to slow fire. Warm up in this way for 10 minutes.
Add sugar. This must be done gradually. pouring it into the jam in small portions and stirring constantly.
After boiling, cook for another 20-25 minutes. Don't forget to make sure it doesn't burn. 5 minutes before readiness, add citric acid to the pan.
When the jam is cooked, pour it into jars, close them, put the lids down and leave for about half an hour. Then the jam can be safely put away in the pantry or cellar, where it will be stored until the next season.

Vitamin blackcurrant jam, prepared according to this recipe for the winter, is prepared and eaten in one go. It is convenient to roll it into small jars.

Currant jam recipe in 5 minutes

Cooking time: 20 minutes

Number of servings: 50

Black currants are best suited for the five-minute recipe. as a last resort- red. If desired, you can even mix both varieties. On the topic of such quick preparations There are many videos on the Internet, but the principle is the same everywhere.

Energy value

calorie content - 256.00 kcal;
proteins - 0.55 g;
fats - 0.30 g;
carbohydrates - 64.38 gr.

Ingredients

black currants (or red) - 1 kg;
sugar - 1 kg;
water - 400 ml.

Step-by-step preparation

First, wash the currants under running water. cold water using a colander or sieve. We select twigs, leaves, spoiled berries. After this, rinse again and leave to drain in a colander.
Mix water and sugar in a saucepan, place on low heat and cook until the sugar dissolves.
Add berries to the resulting syrup and cook for 5 minutes (after boiling).
Pour the finished jam in a boiling state into pre-sterilized jars. We seal it tightly, put it upside down and wrap it in a warm blanket. The workpiece should remain in this state for about a day.
The next day, the finished sweet delicacy can be safely put away in the pantry.

Features of cooking from frozen currants

Berries that have been frozen will have no worse sweetness than fresh ones. Before making jam from frozen currants, the berries naturally need to be thawed. It’s better to do this gradually, first put it in the refrigerator, and after an hour or an hour and a half, take it out and continue defrosting at room temperature.

When the berries come off, you need to mash them, cover them with sugar and leave to brew for 1 hour. After this, you can safely make jam from blackcurrants frozen for future use.

As it turns out, making currant jam is not at all difficult. It is convenient to make it in a pressure cooker or multicooker, as they retain heat for a long time. And also in a bread maker, which itself makes sure that nothing burns.

Of course, it’s even easier to buy ready-made jam in a store, but its composition and taste qualities raise serious doubts. Much better than yours homemade jam, wherever natural ingredients and no additional chemicals. Therefore, it is possible and even necessary to spend about an hour in the summer, and then, in the cold winter period, please yourself and your loved ones with sweets currant jam. Bon appetit.

Rate this article

Did you like the recipe?

Gorgeous! We need to fix it

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. 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

First, you will need to sort through the berries for any dented or damaged specimens, leaves or twigs.
Rinse the currants, you can do this in a sieve under water. Spread on cloth or paper towels to drain.
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.
Wash the prepared jars with lids with soda and sterilize.
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.
Pour the hot jam into jars, close or roll up the lids.
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

Sort the berries, rinse and place on paper towels to dry.
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.
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.
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.
Boil until the crystals are completely dissolved, turn off the stove and let cool until warm.
Boil the jam again and let it cool.
The third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
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, a little more sugar;
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

From black currant The result is a thick jam containing 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

Sort the berries, remove small twigs or leaves, and rinse well.
Pour onto a cloth or paper towel folded in several layers to drain all the water.
Combine sugar and currants in a suitable container, grind with an immersion blender or mash with a fork.
Place the jars and sterilize the lids in the oven or in any convenient way.
Pour the mixture into a saucepan and bring to a boil on medium heat. Be sure to remove any sweet foam that appears.
Boil the jam for 10 minutes, during which time it will begin to thicken.
Transfer the hot jam into sterile jars, screw tightly or roll up the lids.
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 a fresher aroma and subtle taste.

You will need:

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

Preparation

Rinse the berries and mint under water; for convenience, you can put them in a sieve.
Place the currants into a saucepan and add sugar. Let the juice stand out, this will take 20 minutes.
During this time, wash the jars with soda and sterilize them.
Place the pan with sugar and currants on the stove, turned on at medium power.
Stirring the jam periodically, wait until it boils.
Chop mint leaves and add to berries.
Boil for 10 minutes, transfer to sterile jars, and close the lids tightly.
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

Sort the berries, discard leaves or spoiled specimens, and wash in a colander under running water.
Place on several layers of paper towel to dry.
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.
Place the grated currants into an enamel or non-stick pan.
Bring to a boil on medium-high burner, stirring, add sugar, reduce power, cook for 5 minutes.
Let the jam cool, bring to a boil again, and keep on the stove for another 10 minutes.
Pour currant jam into pre-sterilized jars and screw on the lids.
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

Sort and rinse the berries; for convenience, you can do this through a colander.
Place in a saucepan with a thick bottom and add sugar.
Leave to form juice for 30 minutes.
After this time, put it on the stove, turned on at medium power, bring to a boil, skim off any foam that appears.
Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special attachment for sterilization).
Boil the jam for five minutes.
While hot, pour it into sterile jars and screw on the lids.
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.

Step-by-step recipes for making delicious blackcurrant jam

2018-07-21 Natalia Danchishak

Grade
recipe

2286

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

0 gr.

Carbohydrates

57 gr.

228 kcal.

Option 1. Classic blackcurrant jam recipe

A proven way to make blackcurrant jam. The berry is a leader in vitamin content. Jam is different from preserves homogeneous consistency and density.

Ingredients

1200 grams of regular granulated sugar;
filtered water - ½ cup;
1000 grams of ripe black currants.

Step-by-step blackcurrant jam recipe

We pick the berries from the branches and sort them, tearing off the tails. Place them in a sieve and wash them, stirring gently, under running water. Pour the currants into a deep basin, fill with water and place on the stove. Boil for five minutes until the berries are soft.

Drain the broth and mash the currants with a wooden spoon until they release their juice. IN enamel pan pour half a glass of filtered water and put the berry mass into it.

Place the currant mixture on low heat and simmer, stirring with a wooden spatula, for about ten minutes. Add in small portions beet sugar without stopping stirring. Bring the mixture to a boil. Reduce the heat intensity and cook the jam for another half hour.

We sterilize the jars with my baking soda solution by placing them over steam or placing them in the oven. Boil the lids for five minutes. Place the hot jam into prepared sterilized jars and seal tightly with lids. Leave for a day under a warm blanket.

If you want to get a thick jam with a uniform structure, grind the currant mixture through a fine sieve. Be sure to pick off all the tails from the berries. Collect berries for jam immediately after rain, it is at this time that they are most juicy.

Option 2. Quick recipe for blackcurrant jam in a slow cooker

The recipe for blackcurrant jam in a slow cooker is simple. The assistant will save you from having to constantly stir. The treat will not burn in it, and the device will notify you when it is ready.

Ingredients

citric acid on the tip of a knife;
freshly picked blackcurrants - kilogram;
½ cup spring water;
1300 g beet sugar;
pectin - 20 gr.

How to quickly make blackcurrant jam

Pick freshly picked currants from the branches. Remove debris, leaves and spoiled berries by carefully sorting it out. Tear off the tails and rinse carefully.

Place the berries in a saucepan, add a third of the total amount of sugar and blend everything with an immersion blender. Then grind the mass through a sieve. Pour the liquid currant mixture into the multicooker pan. Add pectin. Stir. Place the pan in the appliance and turn on the “stew” program. Set the time to five minutes.

Open the lid, add the remaining sugar, stir. Cook for another 20 minutes without changing the program. Pack the hot treat into sterilized glass containers and seal tightly. Turn over and leave for a day, wrapped in a blanket.

If your appliance has the “jam” and “multi-cook” programs, prepare jam using them. First, the berries are simmered in the “multi-cook” mode, and then brought to readiness by turning on the “jam” program.

Option 3. Blackcurrant jam recipe with orange

Orange and cardamom will make the taste of jam even more interesting. The delicacy turns out to be aromatic and very healthy. Thick jam Can be served with morning coffee with toast, or used as a filling for pancakes.

Ingredients

kilogram of black currants;
five boxes of cardamom;
550 grams of granulated sugar;
½ lemon;
orange.

How to cook

Pick the berries from the branches, remove the stems, and put the spoiled fruits aside. Place selected currants in a colander and rinse warm water, stirring gently. Leave for a while to dry the berries.

Place the prepared currants in an enamel bowl, add sugar, mix carefully and leave for six hours. After the allotted time has passed, place the container on the stove and bring to a boil. Remove from heat and cool.

Grind the currant mass through a sieve. Pour in granulated sugar, add cardamom. Wash the orange, pour boiling water over it and wipe it off. Remove the zest from the citrus fruit. Finely chop it and add to the currant puree. Squeeze the juice from half a lemon into the currant mixture. Stir and cook for half an hour from the moment of boiling. Pour the hot treat into sterilized glass containers and roll up.

If desired, you can remove the cardamom at the end of cooking. You can also squeeze orange juice into the jam. Currants are a sour berry, so don’t skimp on sugar. Jam can be prepared by adding other fruits and berries.

Option 4. Blackcurrant jam recipe with gelatin

If you make jam with gelatin, you will get a thick, jelly-like treat. Thanks to minimal heat treatment, the berries retain most of the nutrients.

Ingredients

25 gelatin;
beet sugar - one and a half kilograms;
two kilograms of ripe blackcurrants.

Step by step recipe

After removing the berries from the branches, sort them, removing leaves and spoiled fruits. Rinse the currants well under running water warm water. Dry the washed berries by placing them on a towel.

Twist the currants through a meat grinder. Combine gelatin with granulated sugar and stir. Add the resulting mixture to the currant puree. Stir and put in the refrigerator for two hours.

Place the container with currant puree on the stove and cook for ten minutes, stirring regularly. Then remove from the burner and leave for two hours. Return to the stove and cook for another quarter of an hour. Pack the hot jam into sterilized dry jars. Roll up the boiled lids and cool under a blanket.

If you grind currants through a sieve, do not throw away the pulp. You can use it to make delicious and healthy compote. You can replace gelatin with agar-agar or pectin.

Option 5. Blackcurrant jam without cooking with raspberries

For the winter, you can prepare blackcurrant jam, while retaining all the benefits, as well as the aroma and taste of the berries. Currant delicacy with raspberries, which is prepared without cooking, is an excellent remedy prevention against colds.

Ingredients

drinking water - glass;
fresh raspberries - half a kilogram;
beet sugar - 1 kg 800 g;
black currant - kilogram.

How to cook

Remove the currants from the branches. Sort through the berries, tearing off the tails and removing debris and rotten fruit. Pour warm water over the currants and leave for a few minutes.

Place the berries in a sieve and leave to drain off all the moisture. Grind the currants through a sieve. Place the currant puree in an enamel pan.

Sort the raspberries and rinse carefully. Transfer to a bowl and mash thoroughly until smooth.

Pour purified water into the saucepan, add granulated sugar and put on fire. Simmer over low heat until the crystals dissolve. Remove the syrup from the stove and cool. Combine currant puree with raspberry puree and pour in syrup. Stir. Wash glass containers with a soda solution, rinse and sterilize in any way you are used to. Boil the lids. Pack the treats into containers, seal them hermetically and store them in the cellar.

Since the jam is prepared without cooking, use only ripe berries. Do not allow any rotten fruit to come into contact with it, otherwise the jam will quickly deteriorate. You can add vanilla, ginger or cinnamon to the jam for flavor.