Blackcurrant - very tasty, fragrant berry, which has useful and healing properties and holds the record for the content of vitamin C among other berries and fruits. In addition, blackcurrant fruits are rich in B vitamins, vitamin P, carotene, phytoncides and trace elements necessary for life (potassium, iron, magnesium, zinc).

It is used to make juices, wines, desserts, etc. Jams and blackcurrant jams - amazing delicacy for the winter, which is served with tea, pancakes, pancakes and desserts.

Most best recipes currant jam that can be done at home:

Blackcurrant jam without cooking
Currant jam "Five minutes"
Blackcurrant jelly
Blackcurrant jam
Blackcurrant jam in a slow cooker
Currant jam
Currants in sugar in the microwave
Jam "Summer"
Currant jam with vanilla

Recipe 1. Blackcurrant jam without cooking

Required products:

Fresh blackcurrant berries - 0.5 kg.
Sugar - 0.5 kg.

We sort out the berries, discard the damaged and rotten ones, remove the stems and rinse under running water. We throw the currants into a colander so that all the liquid is completely glassed. Grind the berries with a blender to puree, then add sugar and mix until it is completely dissolved.
finished product pour into a clean glass container and close nylon lids. It turns out very tasty, and most importantly, healthy jam, which can be stored in the basement or in the refrigerator.

Recipe 2. Currant Jam "Five Minute"

How to cook five-minute jam? It's pretty quick recipe, which allows you to save the original appearance of the berries with all the useful properties.
Products:

Black currant - 1 kg.
Raspberries - 0.5 kg.
Sugar - 1.5 kg.
Water - 150 ml.

Mix the washed, stalked and dried berries with half the sugar, put on low heat, boil for 5 minutes. Remove from heat, add the second part of the sugar and stir until completely dissolved. Pour the finished product into sterilized jars and roll up hot.

Recipe 3. Blackcurrant jelly

How to make blackcurrant jelly? To make such fragrant preparation would need:

Fresh black currant - 1 kg.
Sugar - 1.5 kg.

The sorted, washed and peeled berries must be dried and poured into a wide basin. Fill the berries with water so that it barely covers them. Two glasses will be enough. Put the berries on low heat, bring to a boil and boil for 15 minutes. During the cooking process, periodically remove the foam.
At the end, you need to add sugar and boil for another 20 minutes, while stirring constantly. The finished product will thicken and stick to the walls. It's time to pour it into sterilized jars.

Jelly can be rolled up, or you can simply close it with nylon lids and store it in the refrigerator. The rolled product can be stored at room temperature.

Recipe 4. Blackcurrant jam (hot cooking method)

Required components:

Blackcurrant fruits - 0.6 kg.
Sugar - 900 g.
Water - 1.5 cups.

Washed, selected berries, peeled from twigs, pour water and put on fire, bring to a boil and boil until the skin cracks on them. This will take approximately 20 minutes.

Crush the boiled berries with a wooden spoon, mix with sugar and put back on the fire. Boil the boiled mass for another 10 minutes. Pour over hot product into clean glass containers and seal with lids.

To weld delicious jelly some rules must be observed:

For cooking, use a wide pan with a thick bottom. So excess liquid will evaporate faster, and the jelly will thicken.
If the cooking time of the product has expired, and the jelly remains liquid, then it is not yet time to remove it from the stove. As soon as the jelly begins to stick to the walls, it can be poured into jars and rolled up.

Recipe 5. Blackcurrant jam in a slow cooker

How to cook blackcurrant jam in a slow cooker for the winter? This question is of interest to many, because such Appliances, like a multicooker, almost every modern hostess has it.

So, for this recipe you will need:

Fresh blackcurrant - 1kg.
Sugar - 1.3 kg.
Citric acid - a pinch.
Water - 100 ml.

Sort the berries, remove the twigs and rinse in water. Throw the currant in a colander so that all the water is glass.

Put the berries in a bowl, mash with a wooden spoon, add water, sugar and citric acid. Mix all the products well and turn on the “Extinguishing” option for 1.5 hours.

Ready and fragrant jam pour into sterile jars and roll up the lids.

As you can see, making blackcurrant jam in a slow cooker is quite simple. In winter, a fragrant preparation can be consumed with tea, pancakes, pancakes and various desserts. Currant jam well raises the immune system.

Recipe 6. Currant jam

Ingredients:

1 glass of berries.
2 glasses of water.
0.5 cups of sugar.

Grind the berries in a meat grinder, pour in water and cook until half of the liquid has evaporated. Pass the puree through a sieve to separate the seeds. Add sugar and cook, stirring constantly for about 20 minutes, until the mass thickens. Transfer to dry, hot jars and put open in the oven until a crust forms. Cork.

Recipe 7. Currants in sugar in the microwave

Rinse the berries and spread on paper to dry. Pour into a jar of 0.5 l, leaving 4 cm to the top. Cook sugar syrup: for 1 liter of water 300 grams of sugar, boil until completely dissolved. Pour into a jar of berries, put in the microwave for 5 minutes at full power. Roll up.

Recipe 8. Jam "Summer"

Ingredients:
1 kg of currant berries (you can take black and red in half).
1.2 kg of sugar.
2 glasses of water.
Juice from 2 lemons.
Rinse the berries cold water, then scald with boiling water, let the water drain, put on a dish until dry. Make sugar syrup from 1 kg of sugar and 2 cups of water. Pour the berries into the syrup, boil for 5 minutes and set aside for 24 hours.
After a day, drain the syrup, boil for 2-3 minutes, pour hot berries over and set aside again for a day. On the third day, also separate the syrup, add the remaining 200 grams of sugar and add lemon juice, boil for 3 minutes, combine with berries and bring to a boil. Pour hot jam into dry heated jars and seal immediately.

Recipe 9. Currant jam with vanilla

Required products:

1 kg of currant berries;
1.2 kg of sugar;
1 glass of water;
a bag of vanillin (you can take a stick).

Blanch the washed berries for about 2 minutes in water at about 80 degrees (boil 1 liter and leave for 4 minutes), drain the water, and pour the berries with sugar syrup, boil for 20 minutes over medium heat and set aside for 12 hours. Then, removing the foam, cook for another 30 minutes over low heat.

After that, put the berries in a colander and arrange them in two-thirds jars each. Boil the syrup for 5 minutes, add vanillin (if you take a stick, take it out), pour over the berries, cool a little and cork like that.

Blackcurrant is one of the most unpretentious garden crops. Breeders bred varieties that bear fruit large berries. At the same time, this product is extremely useful due to high content vitamins and others valuable substances. high yield, pleasant taste and beneficial features berries cause a natural desire to prepare currants for future use. Its fruits are frozen, ground with sugar, compotes, jam are closed from them. One of the most popular blanks is blackcurrant jam. Nice colour, bright aroma and rich sweet and sour taste This dessert makes it popular in cooking.

Cooking features

Making blackcurrant jam is not complex process. Knowing a few subtleties will allow you to get an excellent result even for an inexperienced hostess.

Jam is best made from ripe or even slightly overripe, but fresh berries. Before cooking, the currants should be sorted out, cleared of leaves.
Currants can be washed under running water. After the berry is poured into a colander and wait until it dries a little. It is not necessary to dry it on a towel, since it will still be prepared with the addition of water at the first stage.
Easy Cooking Options blackcurrant jam involve grinding berries, mixing them with sugar and then boiling the berry mass over low heat until the desired consistency is obtained (jam is considered ready if its drops do not spread on a saucer). To speed up the process, gelling components are sometimes added to the jam, although there is no great need for them - the currant itself contains enough pectin.
In cooked by classical technology blackcurrant jam comes across bones and pieces of hard currant skin, which make the jam not very pleasant to the taste. To get rid of them, the berry is ground through a sieve. This will be easier if you cook it a little. The efforts spent on grinding berries are rewarded delicate taste and appetizing appearance of the finished treat.
When using thickeners, pay attention to the instructions for their use placed on the packages. The consistency and composition of these products are not always identical, the manufacturer's recommendations may differ from those given in the recipe. The instruction on the package in this case is considered a priority.
Do not use to make jam aluminum cookware. There are many organic acids in currants, upon contact with which aluminum forms harmful substances.
How more area evaporation, the better the jam is boiled. In a basin, you can cook it faster than in a saucepan.
Blackcurrant jam can be stored all winter only if it is laid out in sterilized containers and hermetically sealed with lids boiled for 5-10 minutes.

The storage conditions for blackcurrant jam may vary depending on the specific recipe, but it usually stands well with room temperature.

Classic blackcurrant jam recipe

Composition (per 1.75 l):

blackcurrant - 1 kg;
sugar - 1.2 kg;
water - 150 ml.

Cooking method:

Sort and rinse the currants well, let it dry a little, pour it into an enamel bowl or other container suitable for making jams.
Fill the berries with water, put on medium heat.
Wait for the water to boil. Let it boil for 5 minutes.
Mash the berries well with a potato masher, mix.
Heat over low heat until berry mass won't start to boil. In portions of 0.2 kg, introduce sugar, each time achieving its complete dissolution.
Simmer over low heat, stirring occasionally so that the currants do not burn, skimming off the foam protruding from the surface, until the jam is thick enough.
Sterilize jars and suitable lids.
Fill up the jars blackcurrant jam screw them with metal caps.

Store cooked this recipe jam can be in the pantry or in any other room that is not too hot.

Seedless Blackcurrant Jam

Composition (per 1 liter):

blackcurrant - 1 kg;
sugar - 0.75 kg.

Cooking method:

Sort the currants, rinse under running water, sprinkle on a towel so that the berries dry faster.
Grind the berries with a blender or meat grinder.
Strain the berry puree through a sieve. As a result, you will separate the juice from the grains and peel.
Mix currant juice with sugar. Put the basin with it on the stove.
Bring to a boil over low heat, cook for 10 minutes. Remove from fire.
Cover with gauze and leave for 5-6 hours, overnight.
Boil the jam for another 15 minutes, again leave to cool for at least 5 hours.
The third time, boil the jam for 20 minutes.
Pour the hot mass into sterilized jars, seal them tightly.

The jam made according to the above recipe looks very appetizing, as it has a bright color, it turns out transparent, without stones and skins. Such a dessert is pleasant to eat with spoons. It can be used as an addition to ice cream, cottage cheese and other desserts, as a filling for pies and other pastries. Jam should be stored in a cool place.

Blackcurrant jam with gelatin

Composition (per 1.5 l):

blackcurrant - 1 kg;
sugar - 0.8 kg;
water - 0.45 l;
gelatin - 20 g.

Cooking method:

Pour the prepared currant with a glass of water, boil for 5 minutes. Cool, wipe through a sieve. If you first chop the berry with a blender, it will be easier to grind it.
Mix berry juice with sugar. Leave for 2-3 hours in a cool place.
Put the basin with the workpiece on a slow fire, cook for 15-20 minutes.
Gelatin pour the remaining clean water. After 10 minutes, pour into a basin with jam, mix.
Heat, stirring, for another 2-3 minutes.
Distribute among prepared banks, roll up.

Jam made according to this recipe has a delicate texture, reminiscent of jelly. This option can be considered economical.

Blackcurrant jam in cooking finds various applications. If you have collected a large crop of berries, do not be too lazy to make this sweet preparation.

Blackcurrant is very tasty and useful berry. From it you can make amazing compotes, jams, jams, you can add it to jelly, to various fillings baking.

But still the most delicious treat jam is obtained from this berry.

It can be used for various desserts, fillings, jelly. Besides this, this excellent tool for the treatment of colds, flu. Which one then tasty tea along with this delicacy - just beyond words!

In general, blackcurrant jam must be prepared, and we will tell you below how to do it.

Classic recipe with photo

What you need:

Ripe blackcurrant - 1 kilogram;
Sugar - 1 kilogram 200 grams;
Half a glass of water.

Let's start cooking:

Seedless blackcurrant jam: a recipe for the winter

What will be needed:

1 kilogram of currants;
800 grams granulated sugar.

How to do:

Cooking in a multicooker

What components are required:

Sugar - 800 grams;
Currant - 1 kilogram;
Water - 150 ml.

How to cook blackcurrant jam in a slow cooker:

We wash the berry warm water, remove all twigs, leaves and rotten fruits;
Put the washed berry on a towel and dry;
Then we transfer the dried currants to the multicooker container;
Add some water, set the baking or cooking mode, the temperature to 100 degrees and leave to cook for 20 minutes;
After that, we take out the currants from the multicooker and put them on a sieve. Wipe well, as a result, you should get the most delicate puree-like mixture;
We spread the currant puree in a cup, add granulated sugar and mix well;
Next, transfer the mixture to the container of the multicooker;
We set the cooking program and leave to cook for 20 minutes. This time for making jam will be quite enough;
As soon as the multicooker signal sounds, the jam can be immediately served with tea or transferred to jars;
Banks should be pre-washed and poured over with boiling water.

How to make blackcurrant jelly

You will need the following:

Ripe blackcurrant - 2 kilograms;
Sugar - 1.5 kilograms;
Gelatin - 25 grams.

How to make jelly jam:

We sort out the berry, remove all leaves, twigs, rotten fruits. Rinse well in warm water;
We lay out the washed berry on a towel so that it dries;
Next, we pass the dried currants through a meat grinder. The result should be a uniform mixture;
Then we combine granulated sugar with gelatin and mix;
We fall asleep a mixture of sugar and gelatin in a mixture of currants;
We remove the cup with the currant mixture for 2 hours in the refrigerator;
After that, we take it out of the refrigerator, put it on the stove and boil for 10 minutes, then remove it and leave it to stand for 2-3 hours;
After that, boil again for 10-15 minutes;
We lay out the finished blackcurrant jelly in pre-sterilized jars;
We put jars of jam upside down and cover with a blanket;
We put the finished jam-jelly in a cool dark place or in the refrigerator.

Cooking with the addition of raspberries without cooking

What you need:

500 grams of fresh raspberries;
1 kilogram of blackcurrant;
Sugar - 1.8 kilograms;
Glass of water.

How to make blackcurrant and raspberry jam:

We sort out the currants, remove the leaves, twigs and rotten fruits. Fill the berry with warm water and leave to stand for several minutes;
Then we throw the berry on a sieve so that all the water is glassed;
Next, grind the currant through a sieve. The result should be berry puree;
We sort the raspberries and carefully wash;
Transfer to a bowl and mash until pureed.
Pour water into a container, add granulated sugar and put on fire. Boil until sugar is completely dissolved;
Remove the syrup from the stove and leave to stand for a while to cool;
Mix raspberry and currant puree in a cup and pour everything with syrup. We mix everything well;
We wash the jars and sterilize them for a couple or in the oven;
We lay out the jam in jars and put it in a dark, cool place for storage.

Assorted without cooking: strawberries + black and red currants

What you need:

Fresh strawberries - 1 kilogram;
Blackcurrant - 500 grams;
Redcurrant - 500 grams;
Sugar - 1500 grams;
Citric acid - 1 sachet 15 grams.

How to make assorted jam without boiling:

Tips & Tricks

You can add an orange or a lemon to the jam. Citrus fruit give him pleasant aroma. In addition, this jam is useful to eat during colds;
Blackcurrant jam can be made with cherries, gooseberries. Together with these berries, the jam turns out to be very tasty and fragrant;
Additionally, you can put spices - vanillin, cinnamon, ginger;
So that during the pouring of the finished jam, drops do not fall on the table and floor, it is better to put the jar on a plate;
Be sure to wash and sterilize jars. In sterilized jars, jam is stored better and longer;
It is better to put more sugar, otherwise the jam will be sour and tasteless.

Making currant jam is within the power of every housewife. The main thing - you need to do everything according to the recipe.

It is advisable to observe all the proportions of the ingredients, otherwise the jam will be tasteless and will quickly deteriorate.

At proper preparation succeed fragrant delicacy, which will become great addition for tea in the winter.

Related Articles Jam from gooseberries alone contains a lot of seeds, so half of the number of berries relying on the recipe is boiled with not large quantity water and pass 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 next day. Then the rest of the sugar is poured in and the jam is boiled over low heat.

You will need

- Cook jam for 15 minutes after boiling. Remove the emerging foam.
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. Wash 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 not fresh berries strawberry 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 substances, 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 cooked in one go or 2-3 times interrupting cooking for a few minutes.

You will need

- Lightly mash the currants so that the berries are better saturated with sugar. Sprinkle with sugar and leave for a few hours.
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.
. 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 rough due to a large number 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 cheesecloth (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 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 lowered 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 only saw 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 special taste and flavor, 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

Blackcurrant jam recipe: 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 basin 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. Prepare 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 recent years, interest in blackcurrant jam has declined 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.

Many people grow blackcurrants in their vegetable gardens. Modern varieties of this berry are large-fruited and have a sweet dessert taste. Currant is not whimsical in care and is very productive. Having collected a bucket of black beauty, the housewives think about processing it into winter period. The dish that they try to cook without fail is black currant jam. Thick, fragrant, containing great amount vitamins, jam is worth your attention. Prepare it different ways. Read more about cooking technologies in this material.

Harvest ripe berries sorted out, removing accidentally caught twigs and leaves. If the berry was purchased on the market, and the exact date of its collection is not known, then the fruits should be inspected for damaged and rotten specimens. Such berries are mercilessly thrown away, and the rest are sent for washing.

Blackcurrant has a dense skin, so it is washed under running water without worrying about breaking the integrity of the berries. After that, the currants are laid out on a sieve or colander and allowed to dry a little. Some people blot the berries with a towel or dry them on the table, but this procedure is completely unnecessary for making jam.

Blackcurrant Jam Recipes

A simple and quick five-minute recipe

A kilogram of fresh berries is ground together with 1.2 kilograms of sugar through a meat grinder. It is better to grind the berries immediately together with sugar, since its grains will have an additional mechanical effect on the currant.

Grated currants are laid out in a stainless steel container (in extreme cases, enamelled), and cooking begins. Quick currant jam is called "five-minute" for a reason. Heat treatment jam takes only 5 minutes of active boiling time. More hot dessert poured into sterile jars and twisted with boiled lids. The workpiece is covered with a warm blanket for a day, and then stored for storage with the rest of home preservation.

Currant jam without cooking

Kilogram raw berries crushed with a blender or meat grinder, add 1.5 kilograms of granulated sugar to the puree and mix thoroughly. In order for the crystals to dissolve, the workpiece is left for 5-6 hours at room temperature, covering the container with a clean towel. During this time, the jam is stirred several more times. Before packing in jars, the dessert is brought to a boil over medium heat and the burner is immediately turned off.

Store such a blank in the refrigerator for no more than 3-4 months. A short shelf life is compensated by a large amount of vitamins preserved in the product due to the absence of prolonged heating. You can extend the shelf life of such jam by freezing it in portioned cubes in the freezer.

Zarina Samedova also makes currant jam without cooking, and invites you to familiarize yourself with her cooking method

thick jam

Blackcurrant, 1.5 kilograms, crushed with a blender. Puree put on fire and heated for 5 minutes. After that, 1 kilogram of sugar is introduced into the mass in small portions. By adding another portion of granulated sugar, make sure that the previous one is well distributed over the workpiece. Violent boiling starts to start counting down the cooking time. It will take 35 minutes. All this time, the cooking process is controlled by stirring the dish, and removing thick foam several times.

Channel " simple recipes Ovkuse.ru" offers you its own version of blackcurrant jam

Currant jam without pits and skins

Two kilograms of berries are laid out in a wide basin and poured with 100 milliliters of water. Currants are boiled at maximum heat for 5 minutes. During this time, the fruits will soften, and the skin will burst in places. Blanched hot currants are laid out on a wire rack and begin to grind, freeing the pulp from seeds and skins. A homogeneous currant mass is seasoned with 1.5 kilograms of sugar and put on fire again. Jam is prepared in an interval way, allowing the mass to boil first for 10 minutes, then 15 and 20 minutes, taking breaks of 5-6 hours between runs. Ready jam is thick, translucent and very tasty.

Channel "FOODozhnik" prepares for you a homogeneous pitted jam

How to make currant jam in a slow cooker

500 grams of berries are loaded into the multicooker bowl. It is important that the blackcurrant does not take up more than 1/3 of the volume of the bowl, otherwise the jam will not cook evenly. 50 milliliters of water are added to the currants, and boiled under a closed lid in the “Cooking”, “Soup” or “Frying” mode for 10 minutes. After that, the berries are punched with a submersible blender and seasoned with sugar. The amount of granulated sugar for such a volume of berries is 300 grams. After mixing the mass, cover the multicooker with a lid and set the unit to the “Extinguishing” mode for 30 minutes. If the slow cooker is quite powerful and there is a possibility of food burning, then the jam is stirred a couple of times during cooking.

A video from the Burr-Lisp channel will tell you in detail about making jam in a slow cooker

Aromatic additives for jam

You can diversify the taste of blackcurrant jam by adding cinnamon or vanillin to the pan with food. Jam can also be cooked using other berries (raspberries, cherries, gooseberries) or fruits (oranges, apples).

The ratio of currant and sugar can be varied based on the natural sweetness of the original ingredients, so the taste of blackcurrant jam can be different every time.