Five-minute blackcurrant jam. Recipes for blackcurrant jam “Pyatiminutka”

Recipes for currant jam for the winter

“5 Minutes” is one of my favorites winter preparations from black currants in many families. Attracted by the available ingredients, simple recipe...

2 hours 15 minutes

225 kcal

5/5 (1)

“Five-minute” blackcurrant among preparations for the winter is like “Olivier” salad at New Year's table. Probably everyone makes this kind of jam. experienced housewife. It’s easy to cook and can be used in winter for a variety of occasions.

Recipe for making Five-Minute blackcurrant jam for the winter

How to cook Five Minute Blackcurrant:

We are preparing the jars. Wash thoroughly. I always recommend washing jars for winter preparations only with laundry soap and soda. Do not use household chemicals. We definitely pasteurize it. This important condition for storing this product.
We sort the blackcurrant fruits, clearing them of leaves, twigs and various debris. Rinse in a colander under running water. Dry it a little.
Pour a glass of water into the bottom of the enamel pan. Pour in 6 cups of sugar. Bring to a boil. Cook the syrup for a few minutes to allow the excess water to evaporate. The syrup should thicken slightly.
Pour berries into boiling syrup. Shake the saucepan gently so that all the berries are immersed in the syrup. Put it on the stove again. Bring to a boil. Boil for no more than five minutes.
Pour in the remaining 5 cups of sugar. Mix. Bring to a boil. We collect rich foam. Remove from the stove. The jam is ready!
Carefully pour the hot jam into the jars. We leave the jars open. We place it in a place so that dust does not get on the jam or cover it with paper sheets. And only when the jam has cooled completely, close with tight lids.

Tip: It is better to pour “5 minute” blackcurrant jam into small jars – 0.5-0.65 ml.

It is not advisable to store berries for such jam for a long time. It is better to cook on the day of collection.
When sorting the berries, be very careful. You must not allow sour or spoiled berries to end up in the jam.
Cooled jam in a jar can be sprinkled a small amount sugar to form a sweet crust. Or put a circle under the lid parchment paper. These measures will help preserve the jam longer.
Jars can be prepared in advance to save time and effort when making jam. Especially if before this you have already worked hard at your summer cottage. The main thing is to keep pasteurized jars tightly closed. An unclean jar can cause the jam to turn sour quickly.

How to store Five-minute currant

This jam should be stored in a cool place. Better in the refrigerator or cellar. Avoid temperature changes! It is strictly forbidden to allow condensation to form on the inside of the lid.

If it is not possible to place the preparation in a cold place, then try to use the jam in the first half of winter. It may not last until spring - it will become covered with mold at the neck.

Currants are useful not only in their raw form, but also in jams, preserves, and simply grated and frozen with sugar. One of the fastest and delicious dishes made from this berry is a jelly-like jam that can be prepared in just 5 minutes. We’ll tell you how exactly further.

About the benefits of black currant

Currant berries are a storehouse of vitamin C; just 30 fruits or tea from dried leaves of the bush will satisfy the daily requirement of this element in the human body.

In addition, currants have the following benefits:

helps fight ARVI, influenza, while increasing immunity;
has antioxidant properties, which is beneficial for the stomach - this is facilitated by the anthocyanidins in the composition;
has a diuretic, calming, tonic effect, and also helps to reduce fever, cleanse and disinfect the body;
helps to improve the functioning of the gastrointestinal tract;
cleanses the blood and increases its coagulability;
helps overcome heartburn;
strengthens the cardiovascular system.

Important! Currant leaves and berries, when consumed systematically, help prevent diabetes.

Preparing currants

You can pick the berries yourself or buy them at the market. They must be dry, large and free from defects. Overripe fruits are not suitable, as they will spoil the taste of the delicacy.

Before cooking, we sort through the berries, select leaves and twigs and cut off the dry ends. Rinse under cold water and leave until dry. It is better to spread the berries evenly on a clean cloth - they will dry faster and will not run.

Preparing jars and lids

In order for the jam to last all winter and not spoil, you need to sterilize the jars in which it will be stored. The jars must be smooth, without potholes, breaks, cracks or chips - otherwise the lids may swell. Before processing, you need to wash the containers with soda.
You can sterilize jars in the microwave or steam. The first option is the fastest - just pour a little water (up to 3 cm) into the bottom of the container and heat it at a power of at least 800 watts until it boils.

Important! During processing, the berries do not lose their beneficial properties, so you can eat currants all year round in different variations of preparation.

If you are afraid that the jars will burst and ruin the equipment, use the old method - place a sieve on a pan of boiling water, on which we place the jars with the neck down. At the same time, we boil water in a saucepan - the jars are considered sterilized when condensation appears inside.

You can also keep the jars in the oven for 15 minutes at +180 °C. The covers must be, if not new, then without visible defects - dents or rust. They also need to be processed - first, wash them with soda and then boil them for at least 2 minutes.

Kitchenware

To make jam we will need the following utensils:

glass or cup;
wooden spoon;
ladle;
an enamel bowl, saucepan or saucepan with a thick bottom;
jars with lids.

For jam you need:

black currant berries - 1 kg;
water - 1.5 cups;
sugar - 1.5 kg;
citric acid - on the tip of a knife.

Step-by-step cooking process

How to cook:

Where to store jam

A few rules for storing jam:

plastic lids can be used if you plan to use up the product in a few months;
The shelf life and quality of the jam depend on the thickness of the delicacy - the thicker it is, the more likely it is that it will not spoil;
citric acid must be added so that the lids do not swell during storage;
It is better to use 500 ml jars for storage, then the opened product will not last long in the refrigerator.

It is better to store currant jam in a dark, dry place at a temperature no higher than +20°C. If possible, refrigerate the product, especially cans that have already been opened. If you follow all the cooking rules, you can store the delicacy for up to 2 years.

What to serve with

Any jam or currants with sugar are good for pancakes, casseroles, cheesecakes, manna, fresh cottage cheese. Jam can be added to porridges for sweetness and makes delicious grated pie and other baked goods. You can pour boiling water over a few tablespoons of the product and drink it for colds and flu.

Currants are the most healthy berry, containing many beneficial properties and vitamins. It is rich in vitamins such as E and C. When consuming 40 berries black currant per day you will provide for yourself daily norm these vitamins. If you properly prepare jam from this berry, it will not lose its beneficial properties. By consuming jam, you:

Enrich your body with vitamins C and E;
Strengthen your immunity;
Improve digestion processes;
Get over colds and flu faster;
Improve metabolism in cells.

Currant delicacy can be served with tea as a stand-alone dessert, use for filling pies and pies, muffins, cakes and other baked goods.

How to make jam correctly: recipes and features

The process of making jam is a simple task for any housewife. The main thing is to have in stock: sugar, currants, the necessary equipment and, most importantly, the desire to prepare the product.

Five-minute currant jam - recipe

To prepare this recipe for blackcurrant delicacies, you The following ingredients are needed:

Black currant - 0.5 kg;
Granulated sugar - 0.75 kg;
Filtered water -0.5 cups.

Step-by-step preparation for this recipe:

Recipe for making classic currant jam

For this recipe you will need:

Sugar - 3 kg;
Currant berries - 3 kg;
Filtered purified water - 1.5 cups.

Method of preparing the treat That's why classic recipe is as follows:

Sort the berries, remove the bad ones, rinse in slightly warm running water and dry;
Pour water into a jam container and dissolve one glass of sugar in it. Bring the syrup to a boil. When it boils, pour a glass of currants into the container. Cook for 5 minutes with constant stirring. Don't forget to skim the foam from the jam;
When 5 minutes have passed, pour another glass of berries and sugar into the boiling mass and boil again for 5 minutes;
Repeat this procedure until all the berries and sugar are gone. Boiling time interval 5 minutes:
Prepare the jars: wash them well with soda solution or detergent, then rinse under running water and sterilize. The lids also need to be sterilized;
Pour the finished hot treat into jars and seal them. Turn the jars over and wait until they cool completely.

Five-minute recipe for making jelly-like currant jam

To prepare the jelly-like treat according to the recipe you need to take:

Ripe currants - 5 cups;
Sugar - 5 glasses;
Filtered water - 1.25 cups.

For this recipe:

Raw five-minute currant jam - recipe

For this five-minute currant jam recipe, take:

Currants - 2 kg;
Medium size orange - 2 pieces;
Sugar - 3 kg.

To prepare currant delicacy according to the recipe, you need:

Wash the orange well and, without peeling it, grind it with a meat grinder or blender;
The currant berries must be sorted, washed and also pureed;
Combine two types of puree in one container and cover it with sugar;
Stir well to make it homogeneous mass and let it sit for several hours at room temperature;
You will need to stir the jam several times and wait until the sugar is completely dissolved;
When the sugar is no longer visible, place the jam in pre-sterilized jars and seal with lids;
Store in a cool, dark place.

Recipe for making currant jam without cooking

To prepare this recipe without cooking you will need:

Fresh black currants - 2 kg;
Sugar - 3 kg.

Step-by-step preparation jam according to this recipe:

Recipe for blackcurrant jam with lemon added

In order to make such jam, you The following components will be needed:

Ripe black currants - 1.5 kg;
Small lemon - 2 pieces;
Sugar - 1.5 kg.

Making this recipe includes the following stages:

We sort out the currant berries, remove all the bad ones and stalks, rinse and let the excess moisture drain;
Wash the lemon well too (no need to peel the zest) and cut to remove the seeds. Grind it into a puree using a meat grinder or blender;
Immerse the resulting lemon mass into the container where you will cook your delicacy and add sugar. Place the container over low heat to melt the sugar;
Place currants in sugar-lemon puree and bring everything to a boil;
After boiling, cook for 30 minutes, stirring from time to time and removing foam from the surface;
Ready jam put into pre-prepared jars and seal tightly with clean lids;
Wait until the jam has completely cooled in the jars and take it to a cool, dark place for further storage.

Recipe for raspberry and blackcurrant jam

For a preparation so classic yet extraordinary delicious jam, on prescription you will need:

Black currant - 0.9 kg;
Ripe juicy raspberries - 0.3 kg;
Sand-sugar - 1.5 kg;
Filtered water - 0.15 l.

How to cook a delicacy correctly according to this recipe:

Recipe for currant jam made using a slow cooker

To prepare, take the ingredients:

Ripe currants - 0.5 kg;
Sugar - 0.75 kg.

Preparation consists of the following steps:

Prepare the berries: sort them and rinse them well in running water. Then pour into the multicooker bowl;
Cover the berries with sugar and let them brew for about 3 hours;
When the berries release juice, mix your mixture well and set the multicooker to “stew” mode for 1 hour;
When one hour has passed, put the hot jam into pre-prepared sterile jars and roll them up.

Raspberry, gooseberry and blackcurrant jam - recipe

For this assortment you will need:

Black currant - 0.75 kg;
Whole gooseberries - 0.3 kg;
Granulated sugar - 1.5 kg;
Raspberries - 0.2 kg;
Water - 0.5 cups.

Cooking method assorted berries according to this recipe:

Apple and blackcurrant jam - recipe

For this jam take these ingredients:

Juicy apples - 4 kg;
Fresh black currants - 4 kg;
Sugar - 8 kg;
Water - 4 liters.

Preparation includes:

Wash the apples well and cut them thinly. We also wash the berries well;
Make syrup from sugar and water. Pour currant berries into the syrup and wait for them to release juice;
When the water takes on the color of berries, add apples to the container and cook until the mixture thickens completely. The mass must be stirred constantly;
Wash and sterilize the jars and pour the prepared hot jam into them. Close with lids.

Black currant, which is so valued for high content vitamins, often ends up on housewives' tables. Tasty, healthy and beautiful jelly Black currants are easy to prepare at home. The delicacy can be served with pancakes, cheesecakes or simply with tea.

Currants contain pectin, so there is no need to use special thickeners. For cooking delicious dessert It is necessary to use only ripe berries.

Jelly-like currant jam in glasses - for 11 glasses

The result is a fragrant, healthy currant jelly.
Compound:
Blackcurrant - 11 cups
Sugar - 14 glasses
Water - 2 glasses
Preparation:

Sort out the blackcurrants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Blackcurrant jelly for the winter video recipe

This recipe always makes a delicious dessert.

Bon appetit!

Five-minute blackcurrant jelly for the winter

Compound:
1 liter fresh juice
1 kg sugar
Preparation:
Wash the berries in cool water, dry them, spreading them in a thin layer on paper or a clean cloth. Grind in a wooden bowl with a wooden spatula. Squeeze the mixture through cheesecloth. Combine juice with sugar. Place in the refrigerator for three hours. Grind (preferably in a clay bowl) with a wooden spatula until thickened.

Transfer the finished mixture into jars and close the lids. Bon appetit!

Blackcurrant jelly recipe for the winter

Compound:
Black currant berries - 1 kg
Granulated sugar - 300 gr
Preparation:

Sort the currants, rinse and dry on a towel.

Mash the berries with a masher, place them in a saucepan and, bringing to a boil over low heat, cook for 10 minutes.
Cool the boiled berry mass a little and squeeze the juice out of it. Pass through a juicer, twice, i.e. Squeeze the cake obtained the first time again.

Dissolve sugar in the squeezed juice and cook for 20 minutes.

Pour the finished jelly hot into dry, sterile jars. The jelly turns out wonderful - elastic, holds its shape and there are no gelling substances! Bon appetit!

On a note
The cake left over from the berries will be found good use. Place it on a baking sheet and dry it, then store it in glass jar. In winter, it makes an excellent aromatic tea.

An original recipe for a tasty and healthy blackcurrant juice with cinnamon

Video recipe for making a refreshing drink for hot weather - blackcurrant juice with cinnamon. Original recipe tasty and healthy fruit drink. How to make fruit juice quickly at home. Useful compote for children. This cool drink is loved by both children and adults.

Bon appetit!

A simple recipe for blackcurrant jelly for the winter

Prepare a fragrant jelly-like jam using this recipe, which will definitely not leave any household member indifferent!
You will enjoy delicious jelly - you can use it in pies, layer cakes, and in many other places.
Compound:
10 cups black currants
10 glasses of sugar
2.5 glasses of water
Preparation:

Sort and wash the berries for currant jam.

Place them in a bowl or enamel pan, add water and bring to a boil over medium heat.
Three minutes after boiling, add sugar, bring to a boil and cook for about 5-6 minutes over medium heat.

Place the hot jam into sterilized jars and seal with lids.

Next, you need to turn the jars over, wrap them in a thick towel and wait until they cool completely - this usually takes about a day. Wonderful delicious currant jam-jelly With a huge amount vitamins are ready for tea!

Bon appetit!

I hope the recipes for making blackcurrant jelly from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially winter evenings Over a cup of tea, the aroma of blackcurrant will lift your spirits. I wish you a pleasant tea party!

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Finally, this summer the blackcurrants are ripe! I found a similar recipe in Povarenka, but I still offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They touch taste qualities. Well, it’s up to the hostesses to decide about the result! I will only say that the taste of this jam is impeccable - not too harsh, not too cloying, which has been tested on all my dear and loved ones. There are only enough supplies for the season!

Ingredients for “The most delicate currant jam “Five Minute””:

Recipe for “The most delicate currant jam “Five Minute””:

So! I indicated 30 minutes very arbitrarily, because the cooking process itself is very short, but preparing the jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure out the required portion - 7 cups of berries - into a separate bowl and leave them to dry slightly. While the berry is drying, prepare the jars.

In my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and just before loading the jam, put them in the microwave for a minute; for those who don’t have one, hold them over the spout of a boiling kettle until droplets run down the walls. I also wash the lids and put them in a saucepan with water on the fire to sterilize.

When preliminary preparation completed, we can proceed directly to the process.

I choose a 5 liter saucepan with a heavy bottom for this amount of ingredients, so that when the berries boil vigorously, our tasty treat did not run away from us onto the stove. I prefer to use stainless steel utensils for jam. And sterility is higher and does not burn.

I put the saucepan on high heat. I add 3/4 cup of water. I would like to draw your attention to the fact that “glass” is now a relative value. Therefore, keep it simple, we take all measurements WITH THE SAME GLASS! Then our proportions will remain the same. I measured everything, including the berries, with this glass.

When the water boils, gradually (!!! this is important!!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar until it is completely dissolved - at least up to the 4th glass. The more patience you show at this moment, the better your currants will gel later when they cool down. This place hides the first secret good jam.

When all the sugar is dissolved, add 7 cups of berries pre-measured. Here lies the second secret of successful jam. It’s important not to delay dissolving the sugar, otherwise it will quickly begin to caramelize, and we don’t need that at all! So!

In actively boiling sugar syrup pour in all the berries at once and mix them vigorously, not paying attention to their resistance. Let me remind you that everything happens on the most active fire. It is important! Do not leave the stove, constantly stir the jam, otherwise it may either burn or escape from you.

And so, when the first foam begins to form, we time it for 5 minutes. At the same time, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and not allow the jam to overflow. To do this, sometimes you have to lift the pan over the fire and shake it slightly so that the foam gathers towards the center, which makes it easier to collect. Don’t worry if you don’t collect all the foam, this is a manifestation of the boiling sugar, so when it cools there will be no rags in the jars. But you need to be patient.

Once your jam has boiled for 5 minutes over high heat, remove from heat and begin to put into jars. And here’s another secret - experienced housewives know this, but now I’m turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle “Cold in cold, and hot in hot.” And one more good advice I've been using it for a long time. When I catch the roof from the boiling water, I lightly shake it off the water and pour about 1 tbsp into it. spoons of vodka or something similar in strength, rinse and pour back into the glass until the next cap. And then I tighten the jar filled with hot jam to the very brim. With this approach, your bins will never spoil. And then you can simply store them in a kitchen cabinet or pantry.

I place the jars under a towel until they cool completely. There are no photos of beauty, because today I cooked two portions, quickly poured them into jars and took them to work. And I present to you what happened. The time spent from starting to prepare the jars to cleaning the stove was 1 hour 30 minutes.

I used the same cooking principle for blueberries, it turned out magical! The berries remained intact, not overdried, in a thick and not cloying syrup. Despite the fact that blueberries often turn out watery, but here I was simply pleased with the result. And what, of course, is important for all housewives, the berry is practically “alive”, preserving most of its vitamins for our loved ones!!! And the color turns out deep ruby! I sincerely wish everyone joy from culinary creativity!