What can you use to make currant jam? Blackcurrant jam. Benefit. Blackcurrant jam jelly

This berry is perhaps the most common in our front gardens, and one of the healthiest. That’s why recipes for blackcurrant jam for the winter will probably always be your favorite.

In fact, there are a lot of recipes for currant jam; the berry goes well with almost all other berries and most fruits. It can be cooked in a slow cooker or in a bread maker; you can also make live jam, with all the preserved vitamins.

• 1 How to make blackcurrant jam
  • 1.1 Currant jam - recipes
    • 1.1.1 Five-minute blackcurrant jam
    • 1.1.2 Currant jam, grandma’s recipe
    • 1.1.3 Blackcurrant jam “Berries in jelly”
    • 1.1.4 Classic, traditional recipe for blackcurrant jam
    • 1.1.5 Blackcurrant jam with lemon
    • 1.1.6 Raw blackcurrant jam
    • 1.1.7 Currants twisted with sugar
    • 1.1.8 Blackcurrant and raspberry jam
    • 1.1.9 Blackcurrant jam in a slow cooker
    • 1.1.10 Thick blackcurrant jam
    • 1.1.11 Blackcurrant, gooseberry and raspberry jam
    • 1.1.12 Blackcurrant jam with apples
    • 1.1.13 Cold blackcurrant jam

How to make blackcurrant jam

Jam from our favorite berry cooks very quickly, despite the fact that it releases more juice than strawberries or raspberries. Although the berry is sour, with the exception of a few varieties that contain more glucose, a lot of sugar is not required; some mix the ingredients one to one, well, maybe slightly increase the dose of sugar. But here it’s a matter of taste and color; some people like it sweeter.

For currant jam, berries are selected at the same ripeness. You can’t put overripe ones there, and the green ones will be out of place. Currant jam retains all the vitamins better than others, but you still need to try to choose recipes with as little heat treatment as possible. Due to its composition, jam can be easily stored in normal apartment conditions for a very long time.

The berries do not require any special preparation before cooking. The main thing is to sort it out and free it from the tails, and wash it thoroughly. When washing, you should not soak them in water for a long time, otherwise the berries will quickly burst. Simply wash in a colander under the tap.

Low and wide pots or basins are better suited for cooking, preferably made of stainless steel, so that the surface is not oxidized by fruit acids. After sealing the jars, I never turn them over so that the jam does not come into contact with the metal lids. By the way, it is better to choose coated lids; they, like jars, also need to be sterilized.

Currant jam - recipes

The ingredients will indicate the amount of sugar that is sufficient for my type of berry; I have medium-sweet currants. You can add sugar based on your berries; for sour varieties it is better to make a ratio of one to one and a half.

Five-minute blackcurrant jam

How we like this name - “five-minute”, and not only because it takes very little time to prepare, a lot of vitamins in such jam are preserved intact, because the berries are cooked for only five minutes.

What we will need:

• A kilo of currants
• One and a half kilos of sugar
• Glass of water

How to cook five minutes from our currants:

Dissolve the sugar in water and heat slowly until it all melts, cook the syrup. Pour clean berries into the hot one, turn the heat up to medium, wait until it boils, then turn it down and cook for exactly five minutes. Well, we immediately pack our five-minute mixture into jars.

Currant jam, grandma's recipe

To be honest, I haven’t tried cooking any other berries using this recipe, try it. But blackcurrant jam turns out excellent.

To prepare the recipe we will need:

• Five glasses of berries, freshly picked
• Five glasses of sugar
• Half a glass of clean water

How we will prepare:

The cooking process is very interesting, try it, it really doesn’t take too much time. First we need to cook syrup from half a glass of water and a glass of sugar. Pour a glass of berries into the hot syrup, wait until it starts to boil and note the cooking time - five minutes. Then, without turning off the heat, pour in another glass of berries and a glass of sugar, boil again for five minutes. In general, we do this until all the glasses are gone. Immediately pour the jam into hot, clean jars and seal.

Blackcurrant jam “Berries in jelly”

For this recipe we will need:

• Berries two kilo two hundred grams
• Sugar three kilo two hundred fifty grams
• One and a half glasses of water

How to make this jam:

First, we fill the berries with water in the container where we will cook them. Bring to a boil over medium heat, lower the heat and cook the berries for an average of ten minutes. Then we do this, turn off the heat and immediately pour the sugar into the basin, all at once and begin to stir quickly and quickly until it is completely dispersed. We immediately pack the jam into our jars and roll it up.

Classic, traditional recipe for blackcurrant jam

This is the recipe that most housewives use in their kitchens during the preparation period. You can add sugar here according to your taste. But only, the less sugar, the worse the jam is stored.

What we need:

• A kilo of ripe currants
• Two hundred kilos of sugar
• One and a half glasses of clean water

How to make jam from blackcurrant:

First, we pour water into the container in which our jam will be cooked, turn on the stove and boil it. Immediately after boiling, pour in the berries, all at once and cook for ten minutes. Then, without turning off the heat, pour in the sugar and bring until the first bubbles appear. All the time, without forgetting, you need to stir. Now remove from the heat and let the jam cool a little, let it sit for three hours. And put it on the stove again and let it cook for no more than ten minutes. This will make the jam thick. Place in jars and seal.

Blackcurrant jam with lemon

It turns out to be quite aromatic jam with lemon sourness, I really like it for tea.

It will require:

• A kilo of currants
• Kilo of sugar
• One medium lemon

How we will prepare:

We sort and wash the berries, let the water drain well. Wash the lemon too, cut it to remove the seeds and grind it directly with the peel in a meat grinder. Mix the resulting lemon mass with sugar in a container for making jam and heat it a little so that the sugar melts. Then we put the berries there and wait for it to start boiling. So we continue to cook for half an hour, if foam collects, it needs to be removed.

Raw blackcurrant jam

Live vitamins always work well in winter; I make this jam in small portions because it is stored in the refrigerator.

We will need:

• Liter jar of currants
• Kilo of sugar

How to prepare the jam:

We sort the berries and wash them very well, let all the water drain and additionally scatter them on a towel to dry. We sterilize the jars in advance so that they have time to dry and cool. Add layers of berries and sugar; the top layer should be sugar. Cover with lids and immediately put in the refrigerator. In a few days, the currants will give juice and the sugar will dissipate.

Currants twisted with sugar

This is also a very healthy recipe, since the vitamins are completely preserved. But you also can’t make a lot of it, because you only need to store it in the refrigerator.

What you will need:

• A kilo of ripe berries
• One and a half kilos of sugar

How to make jam:

As in the previous recipe, wash and dry the berries well. We will need a meat grinder; we need to pour boiling water over it. We roll the berries into a bowl, pour sugar in there, and heat slowly until it has completely dissolved. Do not bring to a boil. You will feel as soon as the sugar stops being felt, you need to stop heating and pour the jam into sterilized jars. You need to roll it up immediately and put it in the refrigerator after it cools down.

Blackcurrant and raspberry jam

The combination is, one might say, classic. There is not a single person who does not love this jam, at least in childhood.

For it you will need:

• Kilo eight hundred grams of currants
• Six hundred grams of raspberries
• Three kilos of sugar
• 0.3 l water

How to cook:

We sort out all the berries, wash and mix them, pour them into a common container where we will cook our favorite jam. Pour water and half the amount of granulated sugar there. We set the temperature to medium so that we don’t have to wait long for it to boil. After boiling, count five minutes and remove from heat. Add the remaining sugar and return to the heat again. Now just heat until the sugar melts. Immediately pack into jars while hot.

Blackcurrant jam in a slow cooker

Although it takes longer, many people prefer a slow cooker for making jam. Probably because it frees you from standing with a ladle at the stove.

We will take:

• A kilo of berries
• One and a half kilos of sugar

How to make this jam:

First, we’ll sort the berries, free them from branches and tails, rinse them under running hot water and add sugar, or right in the multi-cooker bowl. Let it sit for three hours until the currants give out more juice and the sugar begins to melt. Stir and set to simmer for one hour. Then immediately put the prepared jam into jars.

Thick blackcurrant jam

Thanks to the cooking technology, the jam will look like jelly; currants have a lot of their own natural pectins and they are activated when heated.

What you will need:

• One and a half kilos of currants, ripe
• Two kilos of sugar
• One and a half glasses of water

How to cook:

First, wash and dry the berries, pouring them onto a towel. You need to make a syrup from water and sugar, pour the berries into it, stir, bring to a boil and cook for five minutes.

Now this jam needs to be cooled, you can just let it sit for a few hours, or leave it overnight. In the morning, turn on the heat again and bring it to a boil, cook for five minutes. And again we give it time to cool. We do the same for the third time. But now, at the very end, we don’t set the jam aside to cool, but put it hot in jars.

Blackcurrant, gooseberry and raspberry jam

What you will need:

• One and a half kilos of currants
• 0.6 kilo gooseberries
• 0.4 kilo raspberries
• Three kilos of sugar
• Glass of water

How we will cook:

All berries need to be prepared, sorted and washed. Pour water into the cooking container and let it boil. As soon as the berries begin to boil, you need to pour out half of all the sugar and cook for five minutes. After this, turn off the heat and immediately pour in the second half of the sugar, stir quickly until completely dissolved. Immediately seal in jars.

Blackcurrant jam with apples

Almost all berries go well with apples, black currants are no exception. But to make such jam you have to use early varieties of apples that ripen along with the berries. I do not recommend using store-bought imported apples for jam; they have no flavor at all.

We will need:

• A kilo of currants
• A kilo of apples
• Liter of water
• Two kilos of sugar

How to cook:

Wash the berries and apples, cut the apples into thin slices or cubes. We make syrup from water and granulated sugar and add only currants, cook until the syrup is colored with berry juice. Immediately pour in the apple pieces and cook with constant stirring until our delicious jam becomes thick. Pack into sterile hot jars.

Cold blackcurrant jam

Another recipe for “living vitamins” that can be stored all winter in the refrigerator.

We will need:

• A kilo of currants
• One and a half kilos of sugar

How to make cold jam:

We wash and sort the berries very well; choose unripe berries; it is also better not to take berries that are too ripe. Pour into a saucepan and grind everything with a blender. Now you need to get rid of the seeds and skins; to do this, rub the liquid berry mass in portions through a sieve. Now pour sugar into the liquid and stir until completely dissolved. This jam should be placed in sterile, cold jars. Stored only in the refrigerator.

• black currant - 1 kg;
• granulated sugar - 1.2 kg;
• water - 1 glass.

The most delicious blackcurrant jam recipe

• We sort the berries and wash them.
• Pour water into a large enamel pan and boil.
• Add the berries and cook over medium heat for exactly 10 minutes.
• After this, add granulated sugar and bring the jam to a boil, stirring.
• Pour the prepared hot jam into sterile jars and immediately seal with metal lids.

This blackcurrant jam is stored for a very long time and turns out absolutely not sour, with a delicate taste.

Don’t be alarmed by the large amount of water, currant jam is thick and has the right consistency - with soft skin on the berries.

• CURRANT RECIPE JAM-FIVE MINUTES

You will need: 1.5 kg of sugar, 1 kg of currants, ½-1 glass of water.

So that while making jam currant berries not wrinkled, dip them in boiling water for a few minutes before cooking, then drain in a colander.

Sort the berries, rinse and dry. Pour water into an enamel pan or basin, add sugar, stir and bring to a boil. Pour the berries into the boiled syrup, bring everything to a boil again and after boiling, simmer over low heat for 5 minutes, then immediately pour the hot jam into sterilized jars and seal with lids.

RECIPE FOR CURRANT JAM-JELLY

You will need: 10 glasses each sugar and currants , 2.5 glasses of water.

Pour the sorted and washed berries into an enamel container or stainless steel bowl, pour in water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil over moderate heat for 5-7 minutes. While hot, spread the jam into sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.

And more recipes:

Recipe for delicious jam: 11 cups of currants, 16 cups of sugar and 3 cups of water. PREPARATION: Boil 3 cups of water and 8 cups of sugar for 10 minutes. Add 11 cups of currants without stirring. Cook for 10 minutes. If the berries are overripe, cook for 5 minutes. Add 8 cups of sugar, boil for 1-2 minutes and place in sterile jars and roll up.

Another recipe- -3 cups of water + 8 cups of sugar, bring to a boil and add 11 cups of currant berries, bring to a boil and boil for 15 minutes, turn off and add another 8 cups of sugar, mix gently, then mix gently 2-3 times again, that’s all. Lay out You can use it in jars either hot or cooled. It turns out like jelly.

And another recipe: I have tried many recipes for making jam in my time, and I have decided for myself this way: I never cook syrup from water and sugar. I gave any berries the opportunity to release the juice themselves, sprinkling the moss with sugar... And I already cook it in my own juice. My grandmother used to make this kind of jam with a wooden masher. When the berries are twisted, metal causes oxidation and a metallic taste appears. The masher is wooden, the basin is enamel, and the spoon should also be wooden in any case. It is better to cook in several steps for 5 minutes and let the jam cool. I cook any berries and apples this way. Good luck to you, hostesses!

And further: And I never boil black currants at all, but I do it this way - I take two identical glasses. I pour currants into one, sugar into the other. I pour the berries into an enamel ladle (this is more convenient) a little at a time and sprinkle with sugar. I grind them with a wooden masher to a paste-like state. Important maintain proportions (glass to glass). When everything is ground, I put it in a large container and let the sugar disperse for a day. I transfer it to clean jars. It is even stored on the balcony and the vitamins are preserved.

I hasten to welcome everyone who visits my home kitchen!

I love sharing with you delicious and personally tested recipes. You know, sometimes reading some authors, I’m simply surprised: how can you write something like this? After all, someone will try to cook this and will be forever disappointed, and even worse, they will send such negativity that mom, don’t worry!

Of course, I don’t claim a “medal”, everyone’s taste is different, but I give a 100% guarantee that I cook it myself and have been tested by relatives and friends!

On the pages of Home Recipes I have already described 5-minute blackcurrant jam, but there it was not in the form of jelly and the berries were not whole. Here I also propose a very quick method of preparing jam, but it will still have a delicious jelly consistency and the berries will remain intact.

Ingredients

Blackcurrant – 2 kg

Sugar – 2 kg

Purified water – 400 ml.

From the listed amount we will get 2 liters of the most wonderful jam. In winter it will be like a godsend for you. And you won’t be ashamed to eat it yourself and treat your friends.

RECIPE FOR BLACKCURRANT JELLY JAM

First, I want to give a little advice on choosing berries for jam.

Black currants come in different varieties; it is not necessary to know their name, but in order to take the one we need, it is better not only to see it, but also to try it.

For our jelly jam, we will take medium-sized berries that taste sweeter than sour. And, of course, they should not be wrinkled and wet, but dry.

We chose the berries, take them home and, without delay, immediately begin processing them.

Pour into a large saucepan or bowl and fill with water. We do this so that we can easily get rid of small plant debris. Gently mix with your hand and see how it immediately floats to the surface. Now all that remains is to drain the water along with the debris.

The next step is to make syrup from water and sugar. Heat the water to a boil and then add half of the sugar specified in the recipe. Cook until it is all dissolved.

Immediately pour the thick sweet syrup over the berries.

And now the magic action begins, turning ordinary berries into delicious jelly jam. Light a fire under the pan and, stirring gently, bring the contents to a boil (over low heat). Let it simmer for about five minutes and turn off the heat.

As you can see, the berries remain intact.

Now we perform the last simple step: pour the remaining granulated sugar into the pan and immediately begin to stir it gently, combining it with the rest of the mass.

We do this until we see that all the sugar has dissolved.

That's all! Blackcurrant jelly jam for the winter is already ready. All that remains is to put it in sterile jars and roll up the lids.

At first the jam will be liquid, but don’t worry, as soon as it cools it will immediately turn into jelly.

With love for you Lyudmila.

Black currant is a valuable and very healthy berry for the body. They like to eat it fresh and also cook it. blackcurrant jam for the winter according to different recipes.

Simple thick jam for the winter

This recipe for blackcurrant jam is the simplest and most delicious, therefore it is often used by many housewives. The jam turns out thick and rich. When the berry harvest is plentiful, this recipe will help preserve them for the winter.

What you will need:

• 1 kg black currants;
• 1 kg sugar.

How to cook:

1. Prepare the berries. To do this, they are sorted, washed, and poured into a colander.
2. Pour boiling water over it. You can immerse a colander with currants directly in boiling water for a couple of seconds.
3. After the berries have drained, they are poured into an enamel bowl and covered with sugar. Leave the mixture for a while so that the berries release their juice.
4. Stir the mixture periodically with a wooden spatula to speed up the release of juice. It is necessary that the sugar is completely dissolved. It is better to put the berries overnight and return to the process the next day.
5. Place the basin on the stove and bring to a boil over low heat.
6. Stirring constantly, boil for 15-20 minutes.
7. Pour into clean jars, close and leave to cool.

Jelly-like jam

This recipe allows you to make jam tasty and tender. Moreover, it is quite simple.

What you will need:

• 4 cups of already washed, sorted and dried black currants;
• 6 glasses of sugar;
• 2 glasses of water.

How to cook:

1. Pour water into the prepared enamel bowl and add 3 cups of sugar;
2. Bring the mixture to a boil, stirring constantly;
3. pour the berries into the syrup and bring to a boil again;
4. cook for 7 minutes;
5. add the rest of the sugar, stir and cook for another 5 minutes;
6. Pour hot jam into pre-sterilized jars and roll up.

Preparing blackcurrant jam is quick and provides pleasure for the whole winter!

Advice! To prevent the jam from becoming moldy, you can use one trick: cut a circle from tracing paper to the size of the jar and moisten it in alcohol or vodka. Place a circle on top of the jam, and then roll it up with iron lids; mold will never appear.

Watch the video! Blackcurrant jam

Five-minute recipe

Such recipe It lives up to its name and is prepared very quickly indeed. In addition, during cooking, all the beneficial substances are preserved, so sweetness is of great benefit to the body, especially in winter.

Ingredients:

• 1.5 glasses of water;
• 1 kg black currants;
• 1.5 kg of sugar (1.3 kg is possible).

Preparation:

1. Prepare the berries. They are sorted out, placed in a colander, washed, and allowed to drain.
2. Next, pour boiling water over it so that the berries do not burst during cooking;
3. Prepare syrup. Boil water, add sugar, let it boil until it completely dissolves.
4. Pour the berries into the syrup, stir and let it boil.
5. Cook for exactly 5 minutes.
6. The jam is poured into jars while still hot and sealed with iron lids.

Watch the video! Five-minute blackcurrant jam

Jam without cooking

One of the popular ways of making blackcurrant jam is grinding it with sugar. This method will preserve beneficial vitamins in the berries, since they are not subject to heat treatment.

There is no need to cover jam prepared according to this recipe with an iron lid. Thanks to the large amount of sugar and the correct preparation technology, the jam will be stored even in apartment conditions.

Preparation:

1. it is necessary to choose only ripe berries, because unripe ones may begin to ferment;
2. carefully sort the berries, remove any debris, and rinse several times;
3. Dry the berries completely; you can lay them out on a towel. There is no need to rush; the currants must be completely dry;
4. sterilize the jars and pour boiling water over the lids and dry;
5. Inventory will include a meat grinder or blender, a deep mixing bowl, a wooden spatula or a large spoon.

Ingredients:

• 2 kg sugar;
• 1 kg black currants.

Cooking process:

1. grind the berries through a meat grinder or puree them in a blender;
2. transfer the resulting mass into a bowl, sprinkle evenly with sugar and mix thoroughly;
3. The jam is ready. It must be placed in sterilized jars, covered with a lid, and stored.

The process is not complicated, and the result is a healthy and tasty treat that everyone will enjoy.

Watch the video! Blackcurrant jam without cooking

Recipe for black currants and raspberries without cooking

It's not just jam. This is an amazing delicacy containing a huge amount of vitamins. Raspberries will add zest and make the taste slightly sour.

There is no exact proportion of raspberries and currants. The main thing is that there are less raspberries than currants. It is optimal if the proportions are 1 to 1. But even if there is only a handful of raspberries, it is worth adding it. The taste will be so unusual that this recipe will become one of your favorites.

Ingredients:

• 0.5 l can of black currants;
• 0.5 l can of raspberries;
• 2 liters of sugar (about 2 kg).

Please note that there should be 2 times more sugar than the total number of berries.

Cooking process:

1. All berries are sorted, washed, and left to dry.
2. The prepared berries are twisted through a meat grinder or crushed with a blender, and the resulting mass is placed in a convenient bowl.
3. Add sugar and mix thoroughly until a homogeneous consistency is obtained, place in sterilized jars, and cover with a nylon lid.

Advice! It is better to store such jam in the refrigerator, because it is not possible to completely remove water from raspberries after washing, and due to its presence, if there is a lack of cold, the jam can spoil.

When stored in the refrigerator, the treat will last a long time. There is an opinion that you can use unwashed raspberries, but this is up to each housewife.

Watch the video! Jam without cooking. Currants and raspberries

Currant jam with orange

This recipe is quite unusual and gives an interesting flavor to the currants. Orange is added to the jam, and it is not subjected to heat treatment.

Ingredients:

• 1 kg currants;
• 1.5 kg sugar;
• 1 orange.

Preparation:

1. lids and jars for currant jam must be sterilized in advance;
2. the orange is thoroughly washed and doused with boiling water to wash off the wax;
3. Grind the orange along with the skins in a blender or meat grinder;
4. make currant puree using a blender or meat grinder;
5. mix berry and orange puree, add sugar and stir;
6. leave for several hours, stirring occasionally until the sugar is completely dissolved and turns into syrup;
7. after that, put it in jars and roll it up;
8. leave to store in the refrigerator. It can stand for a long time, maintaining its taste and benefits.

Watch the video! Currants with oranges for the winter

Recipe without cooking with dried apricots

Dried apricots will be an excellent addition to currants and will help change the taste almost beyond recognition. It will also be an excellent vitamin supplement to healthy blackcurrant jam. Plus it's incredibly tasty.

Ingredients:

• 800 g black currants;
• 200 g dried apricots;
• 2 kg sugar.

Preparation:

1. We sort the berries, wash and dry them;
2. pour boiling water over the dried apricots so that they soften;
3. After the dried apricots have become soft, drain the water, rinse the dried fruits under running water, and drain in a colander. Then you can even squeeze out the excess water;
4. twist the currants and then the dried apricots;
5. transfer the mixture to a bowl, add sugar and stir;
6. leave for 30 minutes, stir;
7. put in sterilized jars, close with a nylon lid, and store in the basement or refrigerator.

This dessert is universal. It can be used both as a treat for tea and as an addition to baked goods.

« Five-Mutka» with currants and ginger

The jam turns out to be aromatic and delicious; the combination of ginger and currants will please everyone. Moreover, it cooks quickly.

Ingredients:

• 0.5 kg black currants;
• 0.75 kg sugar;
• 250 ml water;
• ginger root.

Cooking process:

1. prepare the berries, sort them, trim the stems, rinse;
2. pour into a colander, put it in boiling water or simply pour boiling water over it so that they do not become sour during cooking;
3. let the water drain;
4. grate the ginger root so that half a tbsp comes out. spoons;
5. Pour water into an enamel pan, add sugar, stir;
6. bring to a boil over low heat;
7. add berries and ginger to the syrup; the heat can be increased;
8. after boiling, cook for 5-7 minutes;
9. Pour hot, still liquid jam into sterilized jars. When it sits and cools, it will become like jelly.

Such interesting and unusual recipes will help you prepare very tasty currant jam with new flavor notes.

Watch the video! Blackcurrant jam. Simple and quick recipe

The traditional use of currant jam has incredibly expanded its boundaries in our time; it is now not only drinking tea, spreading it on bread and as a filling for pies, but also preparing all kinds of delicious desserts. Very fashionable examples of such desserts are fantastic combinations of various jam derivatives with fruits and culinary creams. Such derivatives are jellies, mousses, soufflés, sambuc, sweet sauces, all of them are prepared using various jams, both whole and using syrup and berries separately.

Currant jam provides, in this world, to us advanced housewives, incredible scope for imagination, its aroma, incomparable color, taste and even some features characteristic only of currant jam, everything is in great demand.

Of course, recipes for mousses, souffles, etc. have existed since time immemorial, but it is in our modern times that desserts using them have become super popular. That’s why, if you want to be “on the level” and welcome guests with amazing desserts, which, by the way, are prepared very simply, but with great effect, you need to stock up on various homemade jams, especially currant jam.

And this is understandable, because it is almost impossible to find anything even approximately resembling homemade jam on sale. In addition, we should not forget about the vitamin side of the issue, and currant berries are simply a living pharmacy, it contains a large amount of vitamin C, B9, K1, P - active substances, carotene, potassium, iron and that’s not all.

Making blackcurrant jam

In not so distant times, our mothers and grandmothers prepared mainly juices and compotes from fresh berries and fruits for the winter, prepared all kinds of jams and made jams. The word “jam” was considered simply a foreign synonym for the word “jam” and for a long time no differences between them were observed in our area.

Meanwhile, there are very significant differences between jam and preserves. For example, jam is considered a jelly-like mass made from one or several types of berries or fruits, or maybe fruits and berries in general. Whereas jam is made, as a rule, from only one type, and at the same time the berries or fruits retain their original shape, and the jam syrup is clean and transparent.

The funny thing is that the recipe for making blackcurrant jam offered to you today is probably known to many as “pureed blackcurrant jam”. This jam is remarkable in that it is not subjected to heat treatment, which means that all the vitamins remain unchanged in it, which doubles its value.

Ingredients for making jam:

black currant – 1000 grams (1 kg);

sugar – 1500 grams (1.5 kg).

Recipe:

Wash the ripe blackcurrants well and place them in a colander, allowing the water to drain. Then pass the berries through a meat grinder.

Sprinkle the resulting berry slurry with sugar at the rate of: per kilogram of currant berries, one and a half kilograms of granulated sugar.

Then mix everything well and, covering the bowl of jam with a light cloth to prevent insects from getting in, leave for 10-12 hours at room temperature. During this time, the sugar should dissolve in the currant puree and the mass will take on a jelly-like consistency.

After the time specified above has passed, put the currant jam into previously prepared, clean and sterilized jars.

Jars can be sterilized in several ways: over steam or in a heated oven, by boiling or in the dishwasher, and even in the microwave. The choice of method for sterilizing containers for preservation is absolutely not important and is quite democratic. In the end, you can invent a new method that is convenient for you personally.

Finally, seal the jam jars with sterile, airtight lids. You can store this type of blackcurrant jam like any other jam. You can close the jars with plastic or, simply, nylon lids, as well as just parchment paper. In this case, store the jam in a cool, dark place.

Currant jam recipe, method 1

To prepare currant jam you need: currants – 1000g, sugar – 1500g.

If you manage to purchase currant berries of a high degree of ripeness, then you can add much less sugar, and the jam itself, made from such ripe berries, will turn out much tastier than from berries of medium ripeness. We wash the currants, fill them with cold water, after the dry inflorescences float to the surface, remove them and place the berries in a colander, allowing the water to drain.

Cook the syrup from sugar and two glasses of water until it becomes clear, then add the prepared currants into it, carefully so as not to damage the berries, stir the currant jam mixture with a spoon or spatula with a long handle.

You can simply shake the bowl to quickly mix the berries with the syrup, bring the mixture to a boil and leave overnight or for 6 hours to soak the berries in the syrup. After time has passed, we place the basin on the burner with a fire divider, which we simply need to prevent the jam from burning, and cook the mass until cooked.

We determine the readiness of currant jam by the uniform distribution of the berries in the syrup, as well as by the drop of jam syrup that we dropped onto the saucer; it should retain its convex shape.

We pour the finished currant jam into sterile jars and close them with sterile lids for hot sealing, then we close all the jars with something heat-retaining and keep them until warm, then, after removing the insulation and cooling the jars, we put them away for storage.

Currant jam recipe - method 2

To prepare currant jam you need: currants – 1000g, sugar – 1000g.

This recipe for making currant jam will suit those who do not have time to let the jam sit for a long time, but want to cook it immediately. We choose currants that are quite ripe, but not soft. When preparing jam with this recipe, first blanch the washed and pre-peeled currants.

To blanch, put the berries in a container and pour boiling water over them, then bring the water to a boil, let sit for 3 - 4 minutes and put the currants to drain into any container with holes.

Then we cook the syrup from sugar and two glasses of water, taken from the remaining water after blanching; if you want the jam not to be very thick, you can cook the syrup from three glasses of water. The inherent ability of currant jam to quickly gel appeals to most consumers, but for lovers of liquid jam there is another way to make it more fluid.

It consists in the fact that some part, approximately 1/3, of the syrup is drained after it is ready and added at the end of cooking to the finished jam. Place the prepared currants in the cleared syrup, which is considered ready, and cook with constant stirring until tender, in one go.

Then we put the hot currant jam into sterile jars and close them with sterile metal lids with a varnished inner surface and, one by one, seal them.

Currant jam recipe - method 3

To prepare currant jam you need: currants – 1000g, sugar – 300g.

The proposed recipe for currant jam allows you to get excellent fortified currant jam with a high pectin content; for this we will need very ripe berries.

In this method of making jam, there are two more ways, the first of them: pour the washed currants with two glasses of water and put on the fire, heat to 70 * C. Then we rub the berries through a sieve, add sugar, you can add honey instead, which will give the jam a special fantastic taste and enhance its beneficial properties.

Mix the whole mass thoroughly and place it in pre-prepared sterile jars, cover with sterile lids and place for pasteurization at a temperature of 85*C, for 15 minutes for half-liter jars.

If you decide to increase the pasteurization temperature to 100*C, that is, keep jars of currant jam at boiling temperature, then the holding time will be reduced to 7 minutes. Then we remove the jars one by one from the water and immediately seal them, put the lids down and cover until they cool completely, then put them away for storage.

The second method: pass the washed currants through a meat grinder or blender, add sugar and put the mass in an enamel bowl, put it on the fire, and bring the mass to a boil with constant stirring.

After the mass boils, reduce the heat and cook for 10 minutes, then put it hot into sterile jars, close with sterile lids, do everything one by one, not all at once, then seal. Place the jars with the lids down and cover them; after cooling, remove the jars of currant jam for storage.

Currant jam recipe - method 4

To prepare currant jam you need: currants – 1000g, sugar – 500g.

Making jam according to this recipe is possible only from such unique berries as currants, which have the property of quickly forming jelly when processed.

As a result of preparation using the proposed method, you will have a supply of vitamin-rich and amazingly tasty marshmallows, which can be eaten instead of sweets (much more useful), and can also be used to decorate cakes and in fruit salads, which, even with the most ordinary ingredients, will get very good results with such lozenges. spicy taste.

So, we wash and peel the currants, then chop them using a food processor. Add sugar to the resulting mass, mix everything well and put it on the fire, with a fire divider previously placed under the bottom of the basin.

Cook the whole mass, with constant stirring and “friction” along the bottom, for 4 hours, then spread the whole mass on a baking sheet, cover the top with oiled baking paper and set to dry at a temperature of 40 - 50 * C. After which we cool the mass, cut it into squares or any other shapes, roll in sugar, an excellent delicacy, the currant jam according to this recipe is ready, bon appetit.

Currant jam recipe - 5th method

To prepare raw currant jam, you need: currants – 1000g, sugar – 1500g.

Currants of a high degree of ripeness, wash, peel and grind in a combine or blender, add sugar, mix everything thoroughly and place the mass in washed and thoroughly dried jars, it is necessary to press the mass tightly when laying it out.

After filling the jar, pour a layer of sugar on top and cover with parchment paper, tying it tightly to the neck of the jar. The highly fortified product will support you and your family all winter long.

Redcurrant jam

To prepare red currant jam you need: red currant berries - 1000g, sugar - 1000g.

It is advisable to purchase large berries for jam, wash them and place them in boiling cleared syrup, which is prepared from sugar and one glass of water. The jam is cooked in one step and no more than 20 minutes, very convenient and fast, and as a result you will have a magnificent jelly-like and highly fortified jam, add a little vanillin to it.

At the end of cooking, it is still necessary, in addition to checking the time, to take a test for readiness by scooping the jam into a spoon; when tilted, it should not drain. Pour the hot prepared jam, one at a time, into sterile jars and close with lids, seal immediately.

You can also close the jars with plastic lids for hot sealing, and also after cooling and the formation of the top film, we tie the jam with parchment placed on the jar. From the jam prepared according to this recipe, if you wish, you can prepare amazing desserts for yourself and your guests, with a minimum of effort and maximum imagination.

Such a dessert could be, for example, a stunning mousse prepared using currant jam, which can be served with any cream, ice cream or fruit.

Raw currant jam

To prepare raw currant jam, you need: red currants - 1000g, sugar - 1000g.

We wash the ripe red currant berries, let the water drain, and squeeze the juice out of them, using a piece of gauze, do not throw away the pulp, you can make an excellent fruit drink from it. Dissolve the sugar in the resulting juice, stirring everything thoroughly, then pour the syrup into small jars, tie with parchment or cover with plastic lids.

After cooling at a temperature of 6*C, you will have a tender and tasty jelly, rich in vitamins and active substances that are very beneficial for the body, which will remain at this temperature until spring.