Black currant is a very tasty, aromatic berry that has beneficial and healing properties and is the record holder for vitamin C content among other berries and fruits. In addition, black currant fruits are rich in B vitamins, vitamin P, carotene, phytoncides and microelements necessary for life (potassium, iron, magnesium, zinc).
It is used for making juices, wines, desserts, etc. Blackcurrant preserves and jams – amazing delicacy for the winter, which is served with tea, pancakes, pancakes and desserts.
The most best recipes currant jam that can be done at home:
- Blackcurrant jam without cooking
- Currant jam “Pyatiminutka”
- Blackcurrant jelly
- Blackcurrant jam
- Blackcurrant jam in a slow cooker
- Currant jam
- Currants in sugar in the microwave
- Jam "Summer"
- Currant jam with vanilla
Recipe 1. Blackcurrant jam without cooking
Required Products:
- Fresh black currants – 0.5 kg.
- Granulated sugar – 0.5 kg.
We sort through the berries, discard damaged and rotten ones, remove the stems and rinse under running water. Place the currants in a colander to drain all the liquid. Grind the berries into a puree with a blender, then add sugar and stir until it is completely dissolved.
Pour the finished product into a clean glass container and close it nylon covers. It turns out very tasty, and most importantly, healthy jam, which can be stored in the basement or in the refrigerator.
Recipe 2. Currant jam “Five Minute”
How to make jam for five minutes? It's pretty quick recipe, which allows you to maintain the original appearance of the berries with all beneficial properties.
Products:
- Black currant – 1 kg.
- Raspberries – 0.5 kg.
- Granulated sugar – 1.5 kg.
- Water – 150 ml.
Mix washed, peeled and dried berries with half the sugar, put on low heat, and boil for 5 minutes. Remove from heat, add the second part of sugar and stir until completely dissolved. Pour the finished product into sterilized jars and roll up hot.
Recipe 3. Blackcurrant jelly
How to make blackcurrant jelly? To make one like this aromatic preparation required:
- Fresh black currants – 1 kg.
- Sugar – 1.5 kg.
The sorted, washed and peeled berries must be dried and poured into a wide basin. Pour water over the berries until it barely covers them. Two glasses will be enough. Place the berries over low heat, bring to a boil and simmer for 15 minutes. Skim off the foam periodically during cooking.
At the end you need to add sugar and boil for another 20 minutes, stirring constantly. The finished product will thicken and begin to stick to the walls. Now is the time to pour it into sterilized jars.
The jelly can be rolled up, or you can simply close it with nylon lids and store it in the refrigerator. The rolled product can be stored at room temperature.
Recipe 4. Blackcurrant jam (hot cooking method)
Required components:
- Black currant fruits – 0.6 kg.
- Granulated sugar – 900 g.
- Water – 1.5 cups.
Pour washed, selected berries, cleared of twigs, with water and put on fire, bring to a boil and boil until the skin cracks. This will take approximately 20 minutes.
Crush the boiled berries with a wooden spoon, mix with sugar and put back on the fire. Boil the boiling mixture for another 10 minutes. Pour over hot product into a clean glass container and roll up the lids.
To cook delicious jelly Some rules must be followed:
- For cooking, use a wide container with a thick bottom. This will allow the excess liquid to evaporate faster and the jelly to thicken.
- If the cooking time for the product has expired and the jelly remains liquid, it means it is not yet time to remove it from the stove. As soon as the jelly begins to stick to the walls, it can be poured into jars and rolled up.
Recipe 5. Blackcurrant jam in a slow cooker
How to make blackcurrant jam in a slow cooker for the winter? This question is of interest to many, because such Appliances Almost every modern housewife has a multicooker.
So, for this recipe you will need:
- Fresh black currants – 1 kg.
- Sugar – 1.3 kg.
- Citric acid – a pinch.
- Water – 100 ml.
Sort the berries, remove twigs and rinse in water. Place the currants in a colander to drain all the water.
Place the berries in a bowl, mash with a wooden spoon, add water, sugar and citric acid. Mix all the products thoroughly and turn on the “Stew” option for 1.5 hours.
Pour the finished and aromatic jam into sterile jars and roll up the lids.
As you can see, making blackcurrant jam in a slow cooker is quite simple. In winter, the aromatic preparation can be consumed with tea, pancakes, pancakes and various desserts. Currant jam improves immunity well.
Recipe 6. Currant jam
Ingredients:
- 1 glass of berries.
- 2 glasses of water.
- 0.5 cups sugar.
Grind the berries in a meat grinder, add water and cook until half of the liquid has evaporated. Pass the puree through a sieve to remove the seeds. Add sugar and cook, stirring constantly for about 20 minutes, until the mixture thickens. Transfer to dry, hot jars and place open in the oven until a crust forms. Cork.
Recipe 7. Currants in sugar in the microwave
Wash the berries and spread them on paper to dry. Pour 0.5 liters into a jar, leaving 4 cm to the top. Prepare sugar syrup: 300 grams of sugar per 1 liter of water, boil until completely dissolved. Pour into a jar of berries and place in the microwave for 5 minutes at full power. Roll up.
Recipe 8. Summer jam
Ingredients:
1 kg of currants (you can take half black and red).
1.2 kg sugar.
2 glasses of water.
Juice from 2 lemons.
Rinse the berries cold water, then scald with boiling water, let the water drain, place on a dish until dry. Make sugar syrup from 1 kg of sugar and 2 glasses of water. Pour the berries into the syrup, boil for 5 minutes and set aside for 24 hours.
After a day, strain the syrup, boil for 2-3 minutes, pour hot over the berries and set aside again for a day. On the third day, also separate the syrup, add the remaining 200 grams of sugar and add lemon juice, boil for 3 minutes, combine with berries and bring to a boil. Pour hot jam into dry, heated jars and immediately seal.
Recipe 9. Currant jam with vanilla
Required Products:
- 1 kg of currants;
- 1.2 kg sugar;
- 1 glass of water;
- a bag of vanillin (you can take a stick).
Blanch the washed berries in water at about 80 degrees for about 2 minutes (boil 1 liter and leave for 4 minutes), drain the water and pour in the berries. sugar syrup, simmer for 20 minutes over medium heat and set aside for 12 hours. Then, skimming off the foam, cook for another 30 minutes over low heat.
After this, drain the berries in a colander and place two-thirds of each into jars. Boil the syrup for about 5 minutes, add vanillin (if you use a stick, remove it), pour over the berries, cool slightly and seal.
Blackcurrant jam for the winter is one of our family’s favorite desserts, because it’s so nice to open another jar of jam early on a Saturday morning, serving it with freshly baked pancakes or pancakes, especially when you don’t need to rush anywhere and you can thoroughly enjoy the taste of this aromatic berries. That is why during the blackcurrant harvesting season I fill any containers with it as much as possible, but I prefer to preserve jams in 200-gram jars. baby food. No, not at all because I don’t have cans, but because my family are also “cool noses”! They open the jar, try it once and don’t want it anymore, and the remaining half of the preparation has to be incorporated into pies or, in the worst case, disposed of. And a 200 g jar is just enough for three of us “for one sitting” - about 7-8 pancakes.
However, it’s your choice - preserve blackcurrant jam for the winter in any container, the main thing is that it tastes good to you!
So, let's prepare the blackcurrants, sugar and start cooking!
Wash the berries in water, removing long cuttings, if any. Then pour the entire mass of currants into a saucepan, cauldron or pan with a non-stick bottom.
Let's add granulated sugar. This year there was a lot of rain in June, so the berries taste sour and watery. That is why I do not add citric acid or lemon juice. Gently mix all the contents of the saucepan and place it on the stove, heating it to a boil. Sugar must dissolve.
As soon as this happens, grind the hot mass with an immersion blender or pour it into the bowl of a food processor, turning it into a puree. Be careful as the mixture is hot and may splash around. After chopping, heat the jam again for 5 minutes.
Place hot jam into jars that have been steamed or heated in the oven and immediately screw the lids on or seal them using a seaming wrench.
Be sure to check the seal for tightness by turning the jars upside down or on their sides. If you can’t hear the whistling of incoming air, it means that the blackcurrant jam prepared for the winter has turned out great.
Let it cool and then transfer it to the pantry. As it cools, the blackcurrant jam will become thicker due to gelling.
Such preparations are incredibly pleasing to the eye, especially when the pantry is filled to the brim with them!
Have a nice winter!
Blackcurrant confiture is very sweet, tasty and aromatic. To prepare it, you don’t need any special skills - even a novice housewife can handle this recipe. It can be used in baking pies or muffins, instead of cream for cakes, or simply with toast and a cup of hot tea. If you have a lot of currants, you can prepare them for future use. Jars of currant jam They will be perfectly stored not only in the cellar, but also in the apartment pantry.
To prepare blackcurrant confiture for the winter, prepare everything necessary ingredients. You don’t need to add ginger and cinnamon; without them, the confiture will not lose its taste qualities. It's a matter of taste, I just love this combination!
Rinse the currants under running water (it’s convenient to do this in a colander - the water drains right away) and sort out any unripe berries and debris. Add half the sugar and put on low heat.
Stirring the mixture constantly, wait until the sugar is completely dissolved. You won't have to wait long for this, there is enough moisture there. Continuing to stir occasionally, cook for 20 minutes.
Remove the saucepan from the heat and puree the berries using a blender.
Grind the entire mass through a fine strainer. Throw away the cake.
Return the ground mixture to the saucepan, add the second part of the sugar and cinnamon. Grate the ginger and wrap it in a two-layer gauze, tie it and put it in a saucepan. Boil over low heat until tender. This will take 35-45 minutes.
You can check the readiness of the confiture with a drop: you need to moisten a spoon in a saucepan and drop it on a plate; if the drop does not spread, the confiture is ready. And the gauze needs to be thrown away, it has already given up all its aromas.
Fragrant, thick, sweet confiture black currant is ready.
Bon appetit. Cook with love.
Think about cold ones winter evenings- prepare a jar of summer!
The difference between jam and preserves is the absence whole berries, as well as the complete connection of the syrup with them. Confiture is a variety of this delicacy, but has a more jelly-like consistency. It is not the fruits themselves that are boiled down in the jam, but the puree from them. These even small differences lead to the fact that the preparation technology is different for each delicacy. Currants are more acidic, so you will need a lot of sugar for cooking. If you want to store ready dessert before winter, be sure to sterilize it by boiling jars of it in a pan of water for about 20 minutes.
Currants contain fruit acids that interact with copper and aluminum, causing finished product may even be hazardous to health. For this reason, take stainless steel or at least enameled cookware. The only disadvantage of the latter is the burning of the product. To make blackcurrant jam, you will need a freshly harvested crop, which must be cleared of branches, leaves and bad fruits. Unlike strawberries and raspberries, in these recipes you can wash the berries under running water, because whole specimens are not needed for jam.
How to make currant jam according to the classic recipe
Among the many recipes for making currant jam, there is a classic one, which is old and proven. The ingredients you will need are the following:
- currants – 1 kg;
- water – 0.5 tbsp.;
- granulated sugar – 1.2 kg.
To prepare classic jam from currants, you need to follow the instructions described below:
- Place the berries in a deep saucepan, fill them with water and keep on the fire for 5 minutes until softened. The fruits give juice, so the mass turns out to be liquid.
- Using a wooden spoon or pestle, mash the washed currants until they release their juice.
- Pour 0.5 cups of water into an enamel or aluminum container and add the berries there.
- Cook the mixture over medium heat, stirring with a wooden spatula to prevent it from burning.
- In 10 minutes. Start adding sugar in small portions. Continue stirring with a spatula.
- When all the sugar has been poured out, bring the mixture to a boil.
- Reduce the heat to low and keep the treat on the stove for another half hour. Check readiness by dropping a couple of drops on a saucer. They should not spread. Or try rubbing a little jam between your fingers - the finished product will not leave a residue or stick.
- Sterilize jars over steam bath or use the oven for this. Boil the lids in water for about 10 minutes. Dry everything.
- Distribute the blackcurrant jam among the containers and roll up the lids.
- Cover the upside-down jars with a blanket or rug.
How to make seedless jam
To make seedless blackcurrant jam, you will have to tinker a little longer. But you will get a perfectly transparent delicacy with a pleasant color and taste. The ingredients needed are still the same:
- berries – 1 kg;
- granulated sugar – 0.7 kg.
The proportions of the sweet ingredient can be varied depending on the sweetness of the berries and your personal preferences. To make blackcurrant jam, follow these steps:
- Process the harvest again - remove debris, petals and tails, rinse thoroughly.
- Use a meat grinder or blender to process the fruits into a puree.
- Take a strainer and grind the resulting liquid mass through it. This is necessary to remove the seeds.
- Connect berry puree with sugar, cook over low heat for about 7 minutes. Leave to stand overnight.
- In the morning, cook for 10 minutes, and then 15 minutes, but in the evening.
- Place in sterilized jars and seal with lids.
How to make jam in a slow cooker
Today, a multicooker has become a good assistant for any housewife. It can be used not only for main dishes or baking. It is easy to make preparations in it, for example, blackcurrant jam for the winter. You will need to take about 1 kg. Other ingredients are:
- citric acid - on the tip of a knife;
- sugar – 1.3 kg;
- pectin – 20 grams;
- water – 0.1 l.
First, prepare the harvested crop by clearing its branches, petals and other debris. Only then proceed with the recipe steps:
- Place the berries at the bottom of a separate pan, add a third of the specified volume of sugar, and grind everything with a blender. If you want to get rid of the seeds, additionally grind the puree through a sieve.
- Send the liquid mass to the bottom of the multi-cooker bowl, add pectin, cook for 5 minutes, setting the “Soup” or “Stew” mode.
- Pour in the remaining amount of sugar and stir. Continue cooking for about 20 minutes.
- Roll the finished treat into sterilized jars.
Some multicookers have “Multicook” and “Jam” modes. They are also used to make jam. You need to darken it first berry mass 20 minutes using “Multipovar”, then grind through a sieve and cook for 20 minutes. already in “Jam” mode. The availability of such functions should be clarified in the instructions for the device. In any case, you can always prepare blackcurrant jam in a slow cooker using the “Soup” or “Stew” mode.
Gooseberry and blackcurrant jam
Recipes with black currants don’t end there. In addition to this berry, others are also used. An interesting addition to it would be gooseberries. Then the list of ingredients includes the following items:
- currants – 1 kg;
- gooseberries – 0.5 kg;
- sugar – 1 kg.
Sort out the collected fruits from debris, tear off the stems and rinse. Then start cooking:
- Skip berry ingredients through a meat grinder or process with a blender.
- Add sugar to the resulting mass and put on fire.
- After the first boil, cook for about 10 minutes.
- Cool, boil the mixture again, but keep it on the fire for 15 minutes.
- Place the finished treat into sterilized jars and seal with lids.
Video: how to make currant jam
Currant jam– an independent delicacy, an ingredient in sweet sandwiches, great addition for ice cream and any other desserts.
It will find its place in any sweet dish and will definitely please amazing taste.
You can prepare currant jams for the winter in the most different ways.
The best of them are collected here!
Currant jam for the winter - general principles of preparation
For jams you can use black, white and red currants. Sometimes several varieties are mixed. You can add other ingredients. Basically, these are berries that coincide in ripening time: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and stored. Jam is always boiled.
Jam or jam?
What is the difference between jam and marmalade? Both types of preparation consist of berries and sugar. The only difference between them is consistency. Currants for jam are crushed, boiled, and sometimes used pure juice or puree without skins and seeds. The consistency of the jam is jelly. It is achieved in a natural way due to the pectin contained in the berries. Sometimes gelatin and pectin are additionally added to achieve the desired consistency. The workpiece is thicker and does not require long cooking.
Currant jam can be stored well. The boiling mass is poured into sterile containers and hermetically sealed. After cooling, they are sent to a cool pantry or basement.
Recipe 1: Natural currant jam for the winter
Recipe for natural currant jam, which contains only sugar. You can use red or black berries for this preparation, it doesn’t matter.
Ingredients
1 kg currants;
1 kg sugar.
Preparation
1. Sort through the berries, remove spoiled currants, tear off the tips and tails. We rinse.
2. Place in a food processor or bowl and grind until pureed, including the seeds.
3. Add prescription sugar, put it on the stove and start heating. It is important that the grains dissolve before the jam boils.
4. After boiling, boil the mixture to the desired thickness, on average about thirty minutes. Stir regularly so that the mixture does not burn.
5. Place in pre-sterilized jars. We cork it. After cooling, store in a cool place.
Recipe 2: Redcurrant jam for the winter with gelatin
A variant of very thick redcurrant jam for the winter that does not need to be cooked for a long time. Suitable consistency easy to obtain by adding gelatin, but everything must be done according to the rules.
Ingredients
2 kg currants;
1.5 kg sugar;
25 grams of gelatin.
Preparation
1. We sort, wash the berries and grind through a meat grinder. Or grind it in other ways.
2. Combine dry gelatin with prescription sugar and stir.
3. Pour the sugar mixture into the twisted currants. Stir and put in the refrigerator for two hours.
4. Take it out, mix again and let sit for another four hours.
5. Place the sweet mass on the stove and cook over low heat until it boils, but do not boil. If the grains of sugar have not dissolved, then simply turn it off and leave the mixture to stand until it cools. Then we heat it again.
6. Place the hot but not boiling jam into jars. If the mixture boils, then it’s okay. The gelatin will simply lose its properties, and the product will not be thick enough.
Recipe 3: Blackcurrant jam for the winter with orange
To prepare a spectacular and flavored jam From black currants you will need a juicy orange for the winter. Or even several pieces.
Ingredients
1 kg currants;
1.3 kg sugar;
0.3 kg of oranges.
Preparation
1. Place the currants in a colander and rinse well. Leave for half an hour to drain excess liquid.
2. Grind the berries into puree using a food processor. Or we simply twist it through a meat grinder, but use a mesh with small holes.
3. Add sugar to the berries and let them cook.
4. Remove the aromatic zest from the orange. To do this, simply rub the washed citrus on fine grater.
5. Peel the entire orange from any remaining peel, remove the seeds from the slices and twist the citrus pulp or crush it in a food processor.
6. After 10 minutes of cooking the currants, add the orange.
7. Boil the jam and citrus together for 15 minutes.
8. Pour into the required containers and seal. Keep it upside down until it cools.
Recipe 4: Winter currant jam with pectin
Wonderful recipe red or black currant jam for the winter, which cooks very quickly. Pectin gives the thickness and desired consistency. You can buy it in the baking ingredients department.
Ingredients
20 g pectin;
1.2 kg currants;
1 kg sugar.
Preparation
1. We sort out the currants. We tear off all the tails. Place in a bowl, take a large pestle and grind. Juice should appear.
2. Pour in pectin and put on fire.
3. After boiling, add granulated sugar to the berries. Reduce heat and keep until the grains are completely dissolved.
4. After boiling, cook the jam for exactly five minutes.
5. Take a clean ladle, sterile jars and pour the mixture. Seal tightly for later storage. The lids must also be clean.
Recipe 5: Winter redcurrant jam with gooseberries
A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, so why not prepare them together?
Ingredients
0.6 kg gooseberries;
0.6 kg currants;
1 kg sugar;
150 ml water;
0.3 tsp. citric acid.
Preparation
1. Place gooseberries in a saucepan, which must be washed and dried.
2. Lower the blender and turn the berries into thick juice.
3. Add all the sugar at once and be sure to add water.
4. Place the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.
5. While the gooseberries are preparing, we sort out the currants and puree them too.
6. Pour in the red currants and cook together with the gooseberries for another quarter of an hour, add citric acid.
7. The jam will become a beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!
8. Screw on the lids, cool, and send for storage.
Recipe 6: Blackcurrant Jam with Ginger
A variant of unusually aromatic and rich blackcurrant jam. It can be sealed for the winter if anything remains after taking the sample.
Ingredients
1 kg currants;
1 kg sugar;
20 grams of ginger;
0.5 tsp. cinnamon.
Preparation
1. Grind the currants to a pulp, transfer to a saucepan.
2. Add prescription sugar and place on low heat. Simmer under the lid until the sand is completely dissolved.
3. As soon as the grains are completely dispersed, you can turn up the heat. Let the jam simmer for 10 minutes.
4. Add finely grated ginger, followed by cinnamon.
5. Boil for about ten more minutes and aromatic delicacy it's ready!
Recipe 7: Currant jam in a slow cooker
A method for making jam from any currant in a slow cooker. It can be consumed immediately or placed in clean containers and stored. The kitchen assistant should have a “multi-cook” program with the ability to independently set the necessary parameters.
Ingredients
3 cups sugar;
1 kg currants;
150 grams of water.
Preparation
1. Place the berries, washed and freed from branches, in a slow cooker.
2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.
3. Take out the currants, cool and rub through a sieve. You will get the most delicate puree when minimum quantity waste.
4. Combine the currants with sugar and put them back into the slow cooker.
5. Set the jam program for 20 minutes, this is enough for jam.
6. After the signal, take out the aromatic mass and use it for its intended purpose. Don't worry about the consistency of the jam; it will become thicker as it cools.
Recipe 8: Winter currant jam with cherries
Another option for a very bright and rich currant jam for the winter, which can be prepared from black, red and even white varieties.
Ingredients
1 kg cherries;
1 kg currants;
1.4 kg sugar.
Preparation
1. Immediately remove the pits from the cherries and place the washed berries in a saucepan.
2. Add pure currants without stems and leaves.
3. Pour in half a glass of water, cover and steam for fifteen minutes. The berries should become completely soft. Let cool.
4. Grind the steamed cherries and currants through a sieve. Optionally with small holes.
5. Add to tender puree sugar, stir and set to cook.
6. After boiling, simmer the jam for about ten minutes.
7. Pour into jars and you're done! Seal immediately before the mixture cools down.
To avoid getting burned when pouring boiling jam into small jars, place the containers on a plate. They hold on to it, and accidentally spilled drops do not stain everything around them.
Drops of jam that fall on the neck of the jar should be immediately wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will get into the workpiece, and the contents of the jar may soon deteriorate.
How to check whether jam has hardened or not? You just need to drop a drop of hot mass onto a chilled plate. You can put several containers in the freezer at once to make it easier to decide on the desired consistency.
The jars need to be sealed immediately after laying out the jam, while the workpiece is hot. Lids, keys, towels should be at hand.
It is better to add sugar to the jam after the berries have softened. Otherwise, they will remain hard for a long time, and the process of preparing the sweet treat may take longer.
Loading...