The recipe for this jam evokes complex feelings. You read the name, it says “jelly-like blackcurrant jam”, you look at the composition and cannot believe your eyes: is it really possible that by adding so much water you will get thick jam, and not compote? And yet it is a fact. I have been making this jam for several years now, and I have given the recipes to relatives and friends. Everyone makes just such currant jam - jelly-like, thick, with rich taste and sweet juicy berries. The main thing is not to change the proportions, not to sprinkle sugar “by eye”, not to reduce the amount of water, and to accurately measure the amount of berries. To avoid the hassle of weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. There is no need to add sugar to anything at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools, that is, the next day.
Ingredients:
- Blackcurrant - five glasses,
- Water - two glasses,
- Sugar - seven glasses.
How to make jelly-like blackcurrant jam
Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just pour boiling water over them, then drain it and let the jars cool completely. So far, not a single jar of jam has exploded.
While our jars are drying, we sort out the currants, remove all the branches, and make sure that no crushed or spoiled berries get into the jam. Take a deep bowl, add currants, fill completely cold water, remove pop-up branches and leaves. We wash the currants under running water.
Pour the currants into a sieve, shake off excess liquid, and dry the berries on a plate or kitchen towel.
We wait for it to boil again and immediately add sugar. Mix. Cook for 5-7 minutes over medium heat.
All. Immediately pour the jam into jars and seal the jars with boiled lids. Cool the preserved food under a blanket, turning the jars upside down, until the glass is completely cooled.
We store the jam on a shelf in a cool room - cellar/pantry/basement.
Bon appetit!
How to cook delicious jam from currants for the winter. Recipes, tips and tricks from culinary portal website
Currants are a real storehouse of health. Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest a healthy berry harvest in the most different ways. One of them is making jam.
Currant jam not only has everything beneficial properties fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your home.
The jam cooks quite quickly, much faster than it takes preliminary preparation berries They need to be sorted out, the branches removed, the ends trimmed, washed and allowed to dry.
Jam from black currant"Five Minute"
Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml water.
Preparation:
Rinse the berries and place in a sieve. Make syrup from half the norm of sugar and water, dip the berries in it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.
Blackcurrant jam “Three by five”
Ingredients:
3 kg currants,
4 kg sugar,
3 stacks water.
Preparation:
Make syrup from sugar and water. Place washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and cook for 5 minutes after it starts boiling. Cool again. For the third time, put the jam on the fire, boil, cook for 5 minutes and package in sterilized jars.
Jelly blackcurrant jam
Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.
Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and simmer for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Cool the jam and transfer to clean jars.
Blackcurrant jelly
Ingredients:
6 stacks water,
1 kg currants,
2.5 kg of sugar.
Preparation:
Boil water, place the prepared berries in it and cook from the moment of boiling for 2 minutes. Hot berry mass rub through a coarse sieve, add sugar, return to the heat and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll up. The berry pulp can be frozen and used when cooking compotes.
Cold blackcurrant jam
Ingredients:
1 kg currants,
1-1.5 kg of sugar.
Preparation:
Place the washed and well-dried currants in an enamel or plastic bowl and mash with a wooden masher. You can use a blender, but this destroys vitamin C. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Rearrange ready mass into sterile dry jars, sprinkle sugar on top and place under plastic lids in a cool place.
Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml water.
Preparation:
In a bowl for making jam, mix half the amount of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and package in sterilized dry jars. Roll up.
Blackcurrant jam
Ingredients:
1 kg sugar,
1.25 kg blackcurrant puree.
Preparation:
Wash the currants, dry them and mince them or grind them in a blender. Rub the resulting mass through a sieve. You can do it another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the amount of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until ready for another 15 minutes. Place in jars, cool and store in the cold.
Blackcurrant jam with lemon
Ingredients:
1 kg currants,
1 lemon,
1.25 kg sugar.
Preparation:
Grind the washed and dried berries using a blender and beat with sugar. Place the bowl with the berries on the fire and cook, stirring constantly, until it boils. Then reduce heat and simmer for 15 minutes. Add thinly sliced lemon, cook for another 15 minutes and remove from heat. Pack hot into clean jars, let cool without covering, then cover with paper circles dipped in vodka and seal with plastic wrap.
Blackcurrant and apple jam
Ingredients:
400 g currants,
400 g apples,
4 stacks Sahara,
2 stacks water.
Preparation:
First, cook a syrup from sugar and water, dip the currants in it and boil, skimming off the foam, until the berries begin to burst. Add sliced apples to the bowl and continue cooking until thickened. Transfer to sterilized jars and seal.
Blackcurrant jam with honey
Ingredients:
800 g currants,
800 g honey,
2 stacks water.
Preparation:
Boil honey and water, add the prepared currants and cook, skimming off the foam, until the berries become transparent. Pack into sterilized jars and seal.
Blackcurrant jam with oranges
Ingredients:
1 kg currants,
2 oranges,
1.5 kg of sugar.
Preparation:
Sort and rinse the currants, remove the seeds from the oranges. Pass the berries and oranges together with the peel through a meat grinder, add sugar and mix well. Place on the fire, bring to a boil, remove from heat and place in sterilized jars. Roll up.
Blackcurrant and raspberry jam
Ingredients:
500 g black currants,
1 kg raspberries,
1.5 kg of sugar.
Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then put the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.
Assorted raspberry and currant jam
Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.
Assorted blackcurrant, raspberry and gooseberry jam
Ingredients:
7 stacks currants,
3 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.
Black and red currant jam
Ingredients:
1 kg black currants,
250 g red currants,
800 g sugar,
1 stack water.
Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.
Not the only type of currant grows in our gardens: black is perhaps the most popular, but also red and white currant has its fans. Not everyone likes red and white currant jam due to the dry skins. Therefore, most often, to make jam from these types of currants, the berries are rubbed through a sieve to remove seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of jam and jelly.
Jelly red currant jam
Ingredients:
1 kg red currants,
1 kg sugar,
1 stack water.
Preparation:
Pour the prepared berries into enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Add sugar to the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot into sterilized jars and roll up.
“Cold” redcurrant jam
Ingredients:
1 kg red currants,
2 kg sugar.
Preparation:
Pass washed and dried red currants through a meat grinder or chop using a blender. Rub through a sieve and add sugar to the resulting mass. Stir with a wooden spoon until all the sugar has dissolved. Transfer the berry mass into clean, dry jars and cover with plastic lids. Keep refrigerated.
Redcurrant jam with vanilla
Ingredients:
1 kg red currants,
1.4 kg sugar,
1 stack water.
Preparation:
Wash and dry the currants. Boil the syrup with sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot into sterilized jars. Roll up.
Assorted jelly of red currants and raspberries or strawberries
Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg sugar,
300 ml water.
Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make a puree from raspberries or strawberries by grinding the berries in a blender. Combine both types of puree. Boil syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.
Assorted currant jam and walnuts on honey
Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 stack. walnuts,
500 g sugar.
Preparation:
Wash the currants, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup from honey and sugar, dip apple slices and chopped walnuts. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Ready jam Place hot in sterilized jars and seal.
Redcurrant jam with bananas
Ingredients:
1 l red currant juice,
600 g sugar,
4-5 bananas.
Preparation:
In a bowl for making jam, combine the currant juice, banana puree and sugar. Place on the fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars and seal.
Redcurrant jam
Ingredients:
1 kg red currants,
1 kg sugar.
Preparation:
Crush the washed and dried currants with a wooden masher and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Place hot into sterilized jars and seal.
Redcurrant and cherry jam
Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg sugar.
Preparation:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Place in sterilized jars and seal.
Redcurrant and watermelon jam
Ingredients:
1 kg red currants,
1 kg watermelon pulp,
1.5 kg of sugar.
Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.
Redcurrant and gooseberry jam
Ingredients:
1.5 kg red currants,
1.5 kg gooseberries, slightly unripe,
3 kg sugar,
1.3 liters of water.
Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.
Seedless white currant jam
Ingredients:
1 liter of white currant juice,
1.3 kg sugar.
Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.
White currant jam
Ingredients:
1 kg white currants,
1.3 kg sugar,
2 stacks water.
Preparation:
Sprinkle the prepared white currants with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.
Happy preparations!
Larisa Shuftaykina
Blackcurrant is designed to make jam for the winter in 5 minutes. The five-minute dish cooks quickly and the dessert turns out quite thick. If necessary, you can make jelly according to the recipe, without the usual passing of currants through a meat grinder, since the berry contains a large number of natural thickener - pectin. Jam is made from fresh and frozen berries - all the proposed recipes are suitable for this.
I especially recommend making several jars of thick, jelly-like jam. In winter, thank yourself for your foresight by spreading it on your tea bun. You can use this thick dessert in baked goods, add it to ice cream, or make a delicious cocktail.
Blackcurrant - five-minute jam in glasses
Cooking for five minutes, counting the number of berries in glasses is much more convenient - you don’t have to use scales, which not everyone has on the farm. Recipes for 7 and 11 glasses are popular, and I will offer them. First, I give the seven-cup glass known to many housewives.
You will need:
- Berries – 7 cups (about a kilogram).
- Water – 250 ml.
- Sugar – 6 cups (1.2 kg).
Yield: 4 cans per 0.5 liter.
How to cook five-minute for the winter:
First of all, wash the berries, remove them from the branches, and remove the leaves.
Add 3 cups (600 grams of sand) from the total amount of sugar.
Place in a cooking container, I have a saucepan. Boil the syrup by adding water and bringing to a boil. Stir until the sugar dissolves completely.
Discard the berries. At low power, wait until it boils. Stir gently, without crushing the currants - it is advisable to leave the berries whole.
Cook for no more than five minutes.
Remove from the burner and add the rest of the sugar.
Stir thoroughly until the sweetener is completely dissolved.
Take sterile jars (a must to ensure long-term storage preparations for the winter), lay out the dessert and roll up with sterilized iron lids.
Five-minute thick jam – 11 glasses
By cooking according to this recipe, you will get amazing gelled jam. The jelly-like consistency will allow you to use the dessert in baking pies and filled buns, for breakfast sandwiches.
Take:
- Blackcurrant – 11 cups.
- Sugar – 11 glasses.
- Water – 2.5 glasses.
Step-by-step preparation:
- Place the currant berries prepared for cooking into a bowl. Slowly bring to a boil over low heat.
- Cook for exactly three minutes. Add granulated sugar.
- Stir well so that the sugar has time to dissolve.
- Let the blackcurrant mixture boil vigorously.
- Turn off the heat, pour immediately and roll under iron lid, then the jam will be stored all winter without any problems.
Five-minute blackcurrant recipe without water
A quick recipe that doesn't require much effort.
- Currants – 1 kg.
- Sugar – 500 gr.
How to cook:
- Sort and wash the black berries. Be sure to dry to remove excess moisture.
- Cover with sand and leave for a couple of hours. You can skip this moment, but then start cooking on the lowest heat, slowly warming the berries so that they release juice. Let the berries brew - you can cook faster.
- Cook the boiled jam for 5 minutes. Place hot into jars and seal.
Five-minute blackcurrant jelly
The berry is famous high content natural thickener - pectin. Prepare jelly jam possible in the same 5 minutes without losing useful substances, great taste and qualities for long-term storage.
You will need:
- Currants – 1 kg.
- Water – 1.5 cups.
- Granulated sugar – 1.5 kg.
How to cook:
- Dry clean, freed from twigs berries, spreading them on a napkin.
- Place in a saucepan, pour in water and add sugar.
- Start heating the mass. Soon the currants will begin to burst and release juice.
- Remove from the burner, let cool slightly and use a blender to chop the mass. If you have to pass it through a meat grinder, cool the workpiece completely. Or chop the currants immediately before cooking.
- Return the jam to the stove, let it simmer slowly and cook for five minutes. Distribute into jars and seal.
Video recipe for making five-minute blackcurrant. Enjoy your winter evenings with a cup of tea and aromatic dessert.
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 cooking using this method, most of the vitamins and other useful substances will not have time to be 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 the preparation of 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 water at all, since boiling the berries in in this case we will not.
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 an 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 tasty jam and an excellent explanation of the entire preparation 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 all winter long delicious delicacy! Your loved ones will be happy all winter, and your guests will be pleasantly surprised!
Cook with us! Bon appetit!
Black currant, which is so valued for high content vitamins, often ends up on housewives' tables. Tasty, healthy and beautiful blackcurrant jelly is easy to prepare at home. The delicacy can be served with pancakes, cheesecakes or simply with tea.
Currants contain pectin, so there is no need to use special thickeners. For cooking delicious dessert It is necessary to use only ripe berries.
Jelly-like currant jam in glasses - for 11 glasses
The result is a fragrant, healthy currant jelly.
Compound:
Blackcurrant - 11 cups
Sugar - 14 glasses
Water - 2 glasses
Preparation:
Sort out the blackcurrants, rinse and let the water drain.
Pour 2 cups of water and 7 cups of sugar into a saucepan.
Boil the syrup - the sugar should completely dissolve.
Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.
Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!
Blackcurrant jelly for the winter video recipe
This recipe always makes a delicious dessert.
Bon appetit!
Five-minute blackcurrant jelly for the winter
Compound:
1 liter fresh juice
1 kg sugar
Preparation:
Wash the berries in cool water, dry them, spreading them in a thin layer on paper or a clean cloth. Grind in a wooden bowl with a wooden spatula. Squeeze the mixture through cheesecloth. Combine juice with sugar. Place in the refrigerator for three hours. Grind (preferably in a clay bowl) with a wooden spatula until thickened.
Transfer the finished mixture into jars and close the lids. Bon appetit!
Blackcurrant jelly recipe for the winter
Compound:
Black currant berries - 1 kg
Granulated sugar - 300 gr
Preparation:
Sort the currants, rinse and dry on a towel.
Mash the berries with a masher, place them in a saucepan and, bringing to a boil over low heat, cook for 10 minutes.
Cool the boiled berry mass a little and squeeze the juice out of it. Pass through a juicer, twice, i.e. Squeeze the cake obtained the first time again.
Dissolve sugar in the squeezed juice and cook for 20 minutes.
Pour the finished jelly hot into dry, sterile jars. The jelly turns out wonderful - elastic, holds its shape and there are no gelling substances! Bon appetit!
On a note
The cake left over from the berries will be found good use. Place it on a baking sheet and dry it, then store it in glass jar. In winter, it makes an excellent aromatic tea.
An original recipe for a tasty and healthy blackcurrant juice with cinnamon
Video recipe for making a refreshing drink for hot weather - blackcurrant juice with cinnamon. Original recipe tasty and healthy fruit drink. How to make fruit juice quickly at home. Useful compote for children. This soft drink loved by both children and adults.
Bon appetit!
A simple recipe for blackcurrant jelly for the winter
Prepare a fragrant jelly-like jam using this recipe, which will definitely not leave any household member indifferent!
You will enjoy delicious jelly - you can use it in pies, layer cakes, and in many other places.
Compound:
10 cups black currants
10 glasses of sugar
2.5 glasses of water
Preparation:
Sort and wash the berries for currant jam.
Place them in a bowl or enamel pan, add water and bring to a boil over medium heat.
Three minutes after boiling, add sugar, bring to a boil and cook for about 5-6 minutes over medium heat.
Place the hot jam into sterilized jars and seal with lids.
Next, you need to turn the jars over, wrap them in a thick towel and wait until they cool completely - this usually takes about a day. Wonderful tasty currant jam-jelly with a huge amount vitamins are ready for tea!
Bon appetit!
I hope the recipes for making blackcurrant jelly from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of blackcurrant will lift your spirits. I wish you a pleasant tea party!
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