Black currants are rarely consumed pure form, housewives prefer to make jam from it. Depending on the type of approach, this process can take from 5-10 minutes to several hours. It is noteworthy that, regardless of the duration heat treatment, the final mass still contains a huge amount useful components. Therefore, choosing suitable recipe V in this case, you also need to take into account personal preferences and requirements for the finished product. It can be brewed very sweet or sour, fluid or thick, with minimal use of auxiliary ingredients or rich in additional notes.
Properties of the product and features of the organization of the cooking process
Before you cook currants and then use them for preparation, you need to decide on the basic purpose of the dish. winter period. If the mass will only serve as a dessert, then any option for processing the berries can be used. When you want to achieve maximum therapeutic benefit from a product, you should pay attention to how much and how the main component will be processed.
If everything is done correctly, you can count on the fact that tasty treat will manifest itself in the following ways:
- In terms of potassium content, blackcurrant berries surpass even everyone's favorite bananas. Their use helps improve heart function.
- In terms of vitamin C content, these unassuming fruits are superior to citrus fruits. Regardless of how the dessert is prepared, it will serve as a reliable prevention of colds and seasonal vitamin deficiencies, and a number of pulmonary pathologies.
- The components of black currant protect the intestines from fermentation processes, reduce the level of acidity in the stomach, and stimulate metabolic processes in the body.
- Active substances stimulate hematopoiesis, and an abundance of chemical compounds with antioxidant properties ensure that the tissues are cleansed of everything unnecessary.
Despite the fact that making jams and preserves from these berries is very simple, you need to take into account a number of important points. Following them will allow you to combine a delicious delicacy and a miracle cure in one dish:
- Blackcurrant fruits are prone to oxidation, so they can only be rolled under varnished lids. For the same reason, cooking the product is allowed only in enamel dishes.
- Tools for organizing the process need to be selected plastic or wooden, because... the use of metal objects will reduce the vitamin C content in the finished jam.
- It is recommended to collect the fruits a week after they ripen, before they crack and begin to leak juice. The harvest must be harvested with brushes, and the berries must be separated immediately before processing. Separately collected or purchased fruits should be slightly dried, spread on cloth in one layer.
- Before cooking the berries, you will have to manually remove all the sepals. By the way, you should not buy a product that has already been completely cleared of sepals and twigs, especially if you plan to use it for jam. Within a few minutes after such cleaning, the vitamins in the pulp and skin begin to be destroyed.
There are many recipes for making currant jam, some are quite unusual. Practice shows that it is better to give preference to approaches with a minimal list of additional components that cannot overpower the natural taste of the base berry with its sweetness and slightly noticeable bitterness.
How to cook blackcurrant jam in a few minutes?
If you want to prepare dessert quickly and with minimal energy costs, then you should pay attention to the following approaches:
- For 1 kg of berries we take 2 glasses of water and 1.5 kg of granulated sugar. We prepare syrup from water and sugar, which we then filter through cheesecloth. Pour it over the washed and dried fruits, place on low heat and bring to a boil. Remove the foam completely and stir the mixture occasionally. You need to cook the mixture for no more than 10 minutes, after which we put the mixture into jars and close them for the winter.
Tip: If it is recommended to mince blackcurrant berries, then it is better to make sure that the internal parts of the product are made of food-grade plastic and not metal. Otherwise, the finished product will have a special taste, and the vitamin content in it will decrease. In the absence of such a device, it is better to use a sieve (again, with a plastic mesh) or a masher.
- For 9 cups of black currants, take 3 cups of fresh raspberries, 15 cups of sugar and a little more than a glass of water. We wash and dry the berries. Fill them with half the sugar, pour in water, knead and put on medium heat. After boiling, cook the mixture of raspberries and currants for no more than 5 minutes. Then remove from the stove, add the rest of the sugar, mix thoroughly until the crystals dissolve and distribute the still hot mass into the jars. This method of preparing dessert is considered the fastest, but there is no need to try to speed it up by using high heat, the product will burn and become unusable.
Regardless of how much the main components of the composition are processed when using these recipes, this is enough to bring the product to the required degree of sterility. Taking into account the impressive amount of sugar, you don’t have to worry about the shelf life of the product. It will definitely last 1-2 years if you treat the jars and lids correctly.
The most popular recipes for preparing blackcurrant preparations
Those who love thick and rich jam will like the following options for processing healthy berries even more:
- Blackcurrant jam. For 1 kg of base berry puree, take a glass of raspberry puree (the components can be ground using a sieve or passed through a meat grinder) and 1 kg of sugar. Mix two types of puree, add half the sugar, and boil the mixture for 20 minutes until the crystals are completely dissolved. Add the rest of the sugar, the mass needs to be cooked for the same amount of time, then spread out finished product in sterile containers.
Tip: The most delicious and tender jam It is obtained from berries that are blanched for 2-3 minutes in a juice cooker before processing. The fruits are filled with juice and do not wrinkle.
- A classic version of jam. For black currants and sugar, taken 1 kg each, take half a glass of water. We sort the berries, wash and dry. Prepare a syrup from a glass of sugar and water, add a glass of fruit into it and cook the mixture for 5 minutes. Add another glass of sugar and berries, cook for another 5 minutes. This needs to be repeated until the ingredients run out (by the way, you can take as much sugar and berries as you want, as long as the proportions are respected). 5 minutes after introducing the last portions of the ingredients, put the finished jam into jars.
- Currant jam-jelly. To cook a tender but thick delicacy, you need to take 10 cups of berries (for 9 parts of black currants you often take 1 part of raspberries) and sugar, 2.5 cups of water. Pour the fruits into a cooking container, add water and bring to a boil. The mass must be cooked over high heat for no more than 2 minutes, then sugar is added. The product is mixed, brought to a boil again and boiled for about 5-7 minutes. Pour the still hot mixture into jars and close.
If at the most crucial moment there are no cans at hand, you can use original version replacements. The finished, slightly cooled jam is poured into plastic bags, sealed and stored in freezer. Don’t worry about the end result; the defrosted dish will be just as tasty as with the standard approach.
Is it possible to prepare a delicious and healthy dessert without cooking?
If for some reason you don’t want to cook the main component, there is an approach that will allow you to do without heat treatment. For 1 kg of berries we take 1 kg of sugar (or a little more), in addition to this another 0.5 cup of sugar. We pass the fruits through a meat grinder or grind them by hand; we work quickly so that the mass does not become windy.
Cover the product with a cloth and leave for 5 minutes. Ready mass There is no need to cook it at all, you just need to put it in jars, sprinkle it with sugar (we decide on the volume ourselves) and close it. Tasty dish stored exclusively at temperatures below 1ºС, in which case it will retain the maximum volume of useful components.
Despite the obvious benefits, blackcurrant jam has one drawback - it significantly increases blood clotting. This does not affect the health of ordinary people in any way, but if you have thrombophlebitis, you will have to refuse dessert.
In addition to raspberries, gooseberries are traditionally used to dilute the taste of the above desserts, and, a little less often, blueberries. The main thing to remember is that you need to take sugar in at least the same amount as currants (if they are the dominant component). And even better - in the same quantity as all the berries used.
How nice it is to open a jar of aromatic food in winter berry jam– sunny, filled with vitamins, a piece of summer in a jar! And what variety you can get by preparing this sweetness. Brew various compotes, fruit drinks, serve as dessert with tea, cook pies, etc.
Today we will prepare a winter treat from currants, black, red and even white!
The jam made from this berry is very tasty and healthy, and it itself is an invaluable storehouse of a huge amount of vitamins and microelements, and one of the richest sources of vitamin C. It is useful both during the cold season, and for the digestive system, and simply for maintaining normal immunity.
The recipes offered today will not force you to spend a lot of time in the kitchen. But the cooked jam will allow you to linger with pleasure. family table long winter evenings together with my beloved family.
And the cooking methods, I think, will not go unnoticed by any lover of this tasty berry who visits us today.
When cooked in this way, most of the vitamins and other useful substances will not have time to get lost during heat treatment. And you will receive a tasty treat with beneficial properties.
It is not difficult to prepare and very quick.
What you will need:
- Black currant – 1 liter
- Sugar - 1 liter (this is approximately 800 - 850 g)
- Citric acid - on the tip of a knife
- Water - 1.5 cups
Preparation:
1. Be sure to sort and wash the berries well. While the water is draining, remove the “tails” from each of them.
2. Pour into an enamel kitchen basin, which is already on the stove. required amount water and mix with sugar until the latter is completely dissolved.
When heating, try not to leave the stove and stir so that the sugar does not stick to the bottom.
It is better to take utensils for cooking sweet delicacies from stainless steel or enameled. For these purposes it is better to use a basin. It is more open and the evaporation surface will be much higher than in a saucepan. Thanks to this, it evaporates large quantity liquid, and the treat turns out thicker.
3. When the syrup boils, carefully lower the previously prepared berries into it and wait for it to boil again. During this period, stir and cook for only five minutes.
4. After the required time has passed, you can optionally add citric acid and stir.
Is not required ingredient, use it at your discretion. I don’t always add it, because I think that the berries have enough of their own sourness.
The foam that forms during boiling must be carefully removed. To do this, you can use a spoon with holes, or better yet, a wooden spatula. The foam can be taken directly into a vase and eaten. Children love this delicacy very much!
5. At the end of the cooking time, pour the jam into jars and close with lids that have been sterilized in advance. You can also use jars and you can take them in any size.
It is very convenient to pour the treat into jars of different formats - into small ones for serving with buns or just like that, and in a “larger” container for diluting juice.
Let our delicacy cool and you can put it in the pantry. It is better to store containers with contents in a cool, dark place.
Blackcurrant and raspberry jam for freezing for the winter
A stunning dessert for the winter, aromatic and delicious! At the same time, all vitamins and real fresh taste. This is because we won’t torture either the berries or ourselves by cooking, we’ll just mix everything with sugar and freeze it.
Be sure to take a closer look at this recipe. It really is as good as it is simple!
We will need:
- Black currant – 1 liter
- Raspberries - 1 liter
- Sugar - 0.5 liters (that is, approximately 400 - 450 g)
Preparation:
1. Sort the raspberries from bugs and spiders, leaves and other debris; no need to wash them. Grind in a meat grinder. I don’t recommend doing it in a blender, since it immediately whips up the mixture, and we only need to grind it.
2. Be sure to wash the currants well, the tails for this recipe You don’t have to remove them - these are also vitamins.
But, if you are not a fan of such vitamins, then you can remove all the tails from the berries. And after cleaning, send the berries themselves for twisting.
To make the look and taste of the jam more interesting, you can add ready mixture whole currants without stems. Not all, but for example, only a couple of handfuls.
4. Now in a kitchen bowl mix the twisted berries with sugar until it is completely dissolved. We give it a chance to stand so that it will surely disperse. Pack into plastic molds, cover with lids and freeze in the freezer.
Added sugar will prevent the treat from freezing. And it can be easily eaten with a spoon.
It’s a great pleasure to discover such a delicious dish in winter. The berries look as if they were just picked from the bush. It is also important that most vitamins and nutrients are preserved in such a preparation. So be sure to prepare this delicacy. You will not regret it!!!
Using the same scheme, you can prepare a frozen treat from absolutely any berries.
How to make blackcurrant and serviceberry jam
An interesting combination is obtained in this method preparations - sour currants and sweet shadberry. We will cook with maximum preservation of the nutrients of both berries. The jam turns out aromatic, beautiful and of course very tasty!
We will need:
- Irga - 1 liter
- Black currant – 1 liter
- Sugar - 2 liters (approximately 1600 - 1700 g)
- Water - 1 glass
Preparation:
1. Clean the currants from various debris and twigs, rinse well. Do the same with irga. Pour clean berries into a cooking basin and cover with sugar, give them time to release their juice.
Although, of course, very little of it will stand out, both one berry and the other have quite dense skin. That's why we will be in this option use water when cooking.
2. Prepare the syrup by mixing sugar and water in an enamel pan, bring it to a boil while stirring.
3. Then carefully pour the finished syrup into a bowl with berries, put it on the fire and, stirring, wait for it to boil.
As soon as it boils, count down five minutes, while continuing to stir. And don’t forget to skim the foam into a bowl!
You should not cook for more time, otherwise the vitamins will disintegrate from prolonged heating and only sweetness will remain. But we also need benefits!
4. Pour our winter delicacy into sterilized jars and close with lids treated with boiling water.
We leave them to cool and then put them in the cellar. Sweet dessert ready for winter!!!
Redcurrant jam without boiling the berries
I would like to preserve as much as possible the necessary microelements and vitamins of super healthy red currants. And to maximize this effect there is this: simple recipe, namely, harvesting berries for the winter without heat treatment, that is, without cooking.
There is already an article on the blog on how to cook from red currants. But there you need to first crush the berries, and then rub them through a sieve to get rid of the seeds.
Today’s recipe is simpler and faster, and will be made not in the form of jelly, but in the form of jam with seeds.
What you will need:
- Red currants - 1 liter
- Sugar - 2 liters (approximately 1500 - 1600 g)
Preparation:
1. Carefully sort through all the berries, remove all small debris, cobwebs, tails, twigs.
Then we rinse and place in a colander to drain. Then we place our beauty on a layer of paper towels to get rid of the water.
Here it is important not to leave the water at all, since in this case we will not cook the berries.
2. Transfer the berries to a glass or enamel bowl, cover with sugar and crush with a wooden mortar pestle or masher.
3. Mine carefully, don’t relax!) We should get a liquid consistency without whole berries, and the sugar should completely dissolve.
To do this, after completing the work, let the sweet mixture stand for two to three hours and stir it periodically.
4. Pour the resulting mass into jars that have been sterilized in advance. Add a couple of tablespoons of sugar to each container on top of the jam. This will give us a kind of “safety cushion” from raw jam didn't ferment.
Now you can close the lid, treated in boiling water. Leave for six hours at room temperature, and then we send it to the cellar or other cool place.
I usually store this delicacy in the refrigerator.
Currants twisted with sugar for the winter
Imagine, you open a jar of jam in winter, and from there comes the smell of the freshest black currants! How is this possible? Easily! Just follow the simple instructions to prepare this creation.
What you will need:
- Black currant – 1 liter
- Sugar - 2 liters (1500 - 1600 g)
Preparation:
1. We sort the berries for small debris, rotten berries, tails, and bugs. Rinse and place in a colander to drain.
2. Grind all the berries together with sugar in a meat grinder.
Yes, yes... You heard right, we pour berries and sugar directly into the meat grinder in turn. Thus, the sugar crystals will already begin to dissolve by the time we twist the entire prepared amount.
Cover with lids and place in the refrigerator for two days to allow the mixture to thicken.
4. After a couple of days, put two tablespoons of sugar on top of the ruby sweetness in each container so that the surface of the jam is covered and close with lids treated with boiling water.
Now you can put the filled containers in the cellar.
And if you have room in the refrigerator, it is better to store thick aromatic delicacy there.
Delicious treat with currants and orange
Sometimes you just don’t want to cook classic options jam. And personally, I like it, for example, when mixed with berries citrus fruit– exotic and unusual.
If you are also a lover of multifaceted flavors, then join us, we will prepare blackcurrant and orange together!
What you will need:
- Orange – 1 piece
- Black currant – 1 liter
- Sugar - 2 liters
Preparation:
1. Wash the berries thoroughly, having previously sorted them out of small debris and twigs. Place in a sieve to drain the water.
2. Wash the orange and cut it into slices so that it is easier to scroll. Of course, we remove the seeds; they are of no use to us here.
We also clean the crust. Its white part will give us unnecessary bitterness. But you can save the zest and rub it on before cutting the citrus fine grater. It will give a great aroma.
3. Grind the currants through a meat grinder, followed by the orange, and mix everything thoroughly with the sugar until it dissolves.
Leave for three hours, during which time the components will release enough juice and the flavors will merge into a single whole. To do this, stir the mixture periodically.
4. We put our treats into sterilized jars and close them with lids that have previously been in boiling water.
You can put it in the refrigerator or other cold place.
Since we prepare this jam without cooking, then best place Of course there will be a refrigerator for storage.
Jelly-like white currant jam
Jelly and jam lovers - this is for you! Delicious white currant jelly is simply an amazing delicacy that children love very much.
For this recipe you can use red or black currants, but this time we chose white ones.
What you will need:
- White currants - 1.5 liters
- Sugar with pectin - 1 liter
Preparation:
1. Remove tails, twigs and other unnecessary elements from the berries and rinse. Now we need to squeeze it to get a liter of juice. You can use a juicer or regular gauze for these purposes.
If you use the second method of obtaining juice, you can first crush the berries with a masher, and only then squeeze them out, it will be easier. Or you can grind the mixture through a sieve, as we did in the example.
2. Pour the resulting juice into enamel pan, add sugar and pectin, mix and put on fire.
If you don’t have sugar with pectin, you can buy everything separately. There are currently no problems with this in stores.
Bring to a boil and cook for 30 minutes, stirring occasionally throughout the cooking time. Be sure to remove any foam that forms.
You can check the readiness of the jam by dropping a couple of drops on a saucer, wait until it cools down and place the plate horizontally, ready jelly will not drain.
3. Pour into sterilized jars, wait until it cools down and screw on with sterile lids. When pouring, don’t be alarmed that the jelly is too runny, this is normal; after standing for a while, it will hold together.
You can store such a blank in the basement, preferably in a dark place. This way it will not lose its color and all its taste.
Video on how to make blackcurrant jelly from 10 cups of berries and 11 cups of sugar
And here's another one great recipe, which I highly recommend watching. Very delicious jam and an excellent explanation of the entire cooking process.
It is better to close such a delicacy with screw or screw caps, and such a preparation can be stored at room temperature.
Such a variety of desserts can be made from currants, and of course this is not all. In fact, there are so many ways that it is certainly impossible to describe them all. But we tried to collect for you the best and most diverse in their diversity.
And we were pleased to offer you such, simple in nature, recipes for preparing this wonderful berry.
Take some time to prepare healthy berries and enjoy eating this delicious delicacy all winter long! Your loved ones will be happy all winter, and your guests will be pleasantly surprised!
Cook with us! Bon appetit!
Black currant is a berry whose benefits have been known since ancient times. These berries are just " vitamin bomb"for the body, because with black currant huge quantities vitamin C, B1, PP, as well as a large number useful microelements and minerals.
Surprisingly, by eating 2 tablespoons of black currant in any form, a person will provide himself daily norm essential nutrients.
Due to the fact that the berry does not contain enzymes that contribute to the destruction of ascorbic acid during long-term storage, black currants can be safely harvested for the winter. It will be as useful as fresh.
All kinds of compotes, jellies, jams are made from black currants, they are frozen, but the most common method of preparation is jam.
Amazing properties of black currant
Black currant is indispensable in winter, when viral infections are rampant. respiratory diseases and flu. That's why it's black currant jam a must have in the house to prevent or cure colds in a natural way, and not buy expensive and not always useful drugs.
Currants not only treat colds, they will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.
Surprisingly black currant can tenfold enhance the effectiveness of antiviral drugs and antibiotics.
Correct selection of berries and their preparation
Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red one, but it is much healthier.
For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotika, Dubrovskaya, Dobrynya, Izyumnaya and others. Large berry It is faster to process (sort out, wash), so the preparatory process will take much less time.
You should also consider the thickness of the berry peel. For jams and compotes, varieties with thin skin, but for freezing it’s the opposite with thick.
For jam, take well-ripened currants; they must be carefully picked from the bunches, removing spoiled and bruised berries, and placed in a colander. Rinse thoroughly under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.
Grated currants with sugar - ideal jam for the winter
Ingredients
- berries – 1 kg;
- sugar – 1.7 kg.
Preparation
- Prepare large currants as described above. Spread them on a towel and dry thoroughly for several hours.
- Then pour two handfuls of currants into a bowl and mash each portion with a masher.
- Transfer to a clean saucepan berry mass, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
- Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring periodically throughout the day.
- When all the sugar has dissolved, the jam should be distributed into dry jars and covered with lids. This jam should be stored on the refrigerator shelf.
Blackcurrant jam
According to this recipe, the jam looks more like jam, because... It turns out thick, tasty and very fragrant.
Ingredients
- Blackcurrant – 14 cups;
- Granulated sugar - 18 glasses;
- water – 3 glasses.
Preparation
- To make this jam, you first need to boil the syrup. In a saucepan, mix water and half the amount of sugar, cook the syrup until transparent.
- Pour the prepared currants directly into the boiling syrup, boil and cook for five minutes. Turn off the heat and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
- Pour hot blackcurrant jam into sterile jars, close with sterile nylon covers and store in the cold.
Video recipe for blackcurrant jam.
Double benefits in one jar - jam with honey
This is the recipe unusual jam with blackcurrant with a pleasant honey flavor.
Ingredients
- Black currant berries (frozen or fresh) - 0.5 kg;
- Sugar – 1 glass;
- Honey – 2 teaspoons;
- Drinking water – 1 glass.
Preparation
- Sort and wash the currant berries. Now you need to boil the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
- As soon as the sugar is completely dissolved, add honey and slowly bring to a boil, remembering to stir.
- After this, add the prepared currants and cook for 10 minutes, skimming off the foam. Set the prepared jam aside and let cool.
- Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then store in a dark and cool room.
Variant of preparation from black currants and bananas
This recipe for blackcurrant jam is quite unusual and very tasty.
For cooking you need the following products:
- currants – 0.5 kg;
- granulated sugar – 0.5 kg;
- ripe bananas – 0.5 kg.
Preparation
- Place the berries and sugar in a blender bowl and beat until the sugar is completely dissolved. Peel and cut the bananas into cubes, place them in a blender and blend until smooth.
- Place the resulting mass in sterile jars, close and store in the refrigerator.
This fragrant jam It has a mousse consistency, spreads perfectly on bread and does not spread. Bon appetit!
Currant-apple jam
Blackcurrant jam on its own is very tasty, but if you combine it with apples, the result will exceed all your expectations.
For this recipe you will need:
- Lemon – 1 quarter;
- Sugar – 0.4 kg;
- Apples – 0.3 kg;
- Blackcurrant – 0.3 kg.
Preparation
- We sort out the currants, wash them and place them in the bowl of a food processor or blender, add sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
- Wash the apples, remove the core and cut into slices. Squeeze the juice from a quarter of a lemon and mix with a small amount water. Pour this water over the prepared apples to prevent them from darkening.
- When the currant puree has reduced a little, add apples to the pan and cook for a quarter of an hour over low heat.
Ready jam You can pour it into sterile jars and store it all winter, or you can eat it immediately or serve it with pancakes or pancakes. Bon appetit!
Amazing video recipe
How to properly store blackcurrant jam
Blackcurrant jam keeps very well. But if the jam prepared in a fast way or simply pureed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.
Jam- This is a universal delicacy that can be put into a pie, vertuta, gingerbread, or even just eaten, as you like. There are many options for making jam, it all depends on the housewife’s imagination.
What if your family loves blackcurrant jam? Of course, cook it to the delight of everyone at home. Black currant– the berry is not whimsical, and anyone can prepare a tasty delicacy from it.
Beneficial properties of black currant
Black currant is the most common berry. It is rich in vitamins C, E, as well as vitamins B, P, K, which contribute to the production of digestive enzymes in the body, which are so necessary for increasing immunity and improving cellular metabolism, and calorie content the product is 284 kcal per 100 g. The benefit of black currant also lies in the fact that the vitamin P present in it can remove traces of radiation.
For those who suffer from kidney problems, black currant will help stop anti-inflammatory processes. It is also a very good diuretic.
Also in Ancient Rus' currants were grown as a cultivated plant, considering this black berry a health resort for humans. And not for nothing, because not only the fruits/berries are useful, but also the leaves of the plant, which are used in cooking and medicine, because they contain sulfur, manganese, magnesium, copper, phytoncides and tannins. Black currant leaves are also used for decoctions and tinctures if available. skin diseases, rashes, and they are also used in the complex treatment of the kidneys, liver and respiratory organs.
Currant berries are very useful for older people, as they increase blood circulation, prevent cardiovascular diseases and support mental abilities.
Blackcurrant jam: simple recipes for the winter
There are many recipes for preparing delicious, healthy jam To make black currants, you need to stock up on sugar, an enamel bowl or stainless steel pan and a wooden spoon.
Jam – 5 minutes (five minutes)
Ingredients:
1.5 kg sugar;
1 kg black currants;
1\2-1 tbsp. water.
Cooking method:
The first thing to do is sort out the berries, wash them and dry them.
While the berries are drying, pour water into a bowl of sufficient capacity, add sugar according to the recipe, mix the contents and bring to a boil.
Pour the berries into the boiling liquid and, bringing to a boil, cook over low heat for 5 minutes. Pour the finished jam into sterilized jars, close the lid and place in a warm place.
Thick blackcurrant jam with whole berries for the winter
Ingredients:
1 kg currants;
1.4 kg sugar;
1 tbsp. water.
Cooking method:
We sort the berries from the leaves and twigs, and then wash them. The remaining debris and dry berries will float. We wash the berries 2-3 times. Let the water drain.
While the water is draining, prepare the syrup. To do this, pour sugar into an enamel bowl and add water. When the mixture is brought to a boil, pour the berries into it, bring to a boil again and turn off the heat. Leave the jam for two hours.
Now put it on the fire, wait for it to boil, and leave again for 2 hours. After two hours, bring it to a boil once again, pour the resulting jam into sterilized jars, cover with a lid, turn the lid down and place in a warm place until it cools completely.
Useful tips
When the jam boils, remove the foam only with a wooden spoon intended for cooking.
To keep the currants intact, the jam should not be stirred. To do this, shake the bowl a couple of times and give it a rotational movement.
Jelly-like blackcurrant jam
This jelly jam does not require much of your time. To prepare it you will need the following ingredients:
10 tbsp. Sahara;
10 tbsp. currants;
2.5 tbsp. water.
Cooking method:
Sort, wash and dry the berries thoroughly.
Pour clean berries into a bowl (enameled if possible), add spring water and bring the mixture to a boil. Boil for 2-3 minutes, then add sugar according to the recipe. Bring to a boil again, only boil for 5-7 minutes.
Pour the jam, which has not yet had time to cool, into jars, close tightly and wrap for a day in a warm place.
Blackcurrant, grated with sugar
Ingredients:
1.5 kg granulated sugar;
1 kg of currant fruits.
Cooking method:
Clean the berries, removing them from leaves, twigs, debris, etc. Rinse 2-3 times.
Then mix the currants and sugar in a blender.
Pour 2 tablespoons of sugar into the bottom of the jars, pour in the grated currants and add 2 more tablespoons of sugar on top. Close with lids.
Currants with sugar are ready. This jam should be stored in a cool place or in the refrigerator. For those who like jam with notes of citrus, you can add 1 orange. It should be added when we grind the currants with sugar in a blender.
Currant jam
Ingredients:
1.1 kg sugar;
1 kg currants;
500 ml water.
Cooking method:
First of all, we clean the berries, sort them and rinse them in water. Place in a colander to remove excess water.
After about 30 minutes, increase the heat and cook for ~10 minutes.
Pour the finished jam (as well as regular jam) into sterilized jars and roll up. We store this jam in a warm and cool place.
Contraindications
The only drawback is that blackcurrant jam is not suitable for people suffering from diabetes mellitus, since jam contains a lot of sugar, which contributes to obesity. Also Fresh Juice black currant is contraindicated for people who have had a heart attack or stroke, or in the presence of ulcers and gastritis during exacerbations. Should not be abused currant juice children and pregnant women, otherwise it may lead to allergic reactions.
Jam from the Old Russian language means “boiled delicacy”. In Rus', before the advent of sugar, jam was prepared using honey and molasses. And they made jam from nuts, flowers, vegetables, but most often from berries.
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Blackcurrant preparations are so popular that they make more than one type of jam for the winter. There are many ways - jam can be boiled, fried in a frying pan, or cooked raw. Today we will make blackcurrant jam for the winter. It turns out thick, with whole berries, aromatic and very tasty. We assure you that any sweet tooth will like it.
Required Products:
- 700 grams of black currants,
- 700 grams of granulated sugar.
How to make blackcurrant jam for the winter
First of all, let's deal with the currant berries, because they need to be cleaned and sorted. This process is lengthy, so immediately allocate more time for this procedure. It will be necessary to remove all possible twigs and leaves. We also pay attention to the condition of the berries; if you come across limp and crushed ones, it is better to put them aside, since the densest and most dense ones are suitable for jam. fresh berries. When we have sorted the currants, we wash the berries and then lightly dry them. You can leave the currants in a sieve for a few minutes, all the water will drain through it, or you can lay them out in parts on paper towels, which also perfectly absorb all the water.
Pour the currants into a deep saucepan and pour them granulated sugar. You can lightly shake the berries so that the sugar gets into all the gaps, but this is all done without equipment; you can crush the juicy berries with a spoon and spatulas. Just take the pan by the handles and shake the berries lightly in the air. We leave it in this form for several hours: after 5-6 hours, the sugar will melt by half, and the currants will release juice, which is necessary for making jam. We do not add any water, otherwise the jam will not turn out thick.
Place the currants on low heat and begin to cook the jam. When the berries boil, set aside for 5 minutes. Boil the currants for 5 minutes and turn off the heat. Let the berries cool completely until they are soaked sugar syrup and they will be very tasty. During the cooking process, the currants will release more juice, so the jam will turn out to be the perfect consistency: thick and viscous like caramel. We repeat the cooking and cooling process 2 more times.
When the jam boils for the last third time, we will boil it and turn off the heat, but we will not cool it anymore. While hot, put the jam into steamed jars that we have prepared in advance.
We screw the jam jars with tight lids and let them cool under a warm blanket.
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