Without exaggerating at all, we can say that currants are a real storehouse of health. Its dense, slightly tart small berries contain twice as much potassium as overseas bananas, and vitamin C

4 times more than recognized leaders citrus lemon and orange. To provide the body daily requirement in vitamin C, it is enough to eat only 15 berries, so doctors advise using it in case of winter lack of vitamins, pulmonary and colds.

It enhances hematopoiesis and protects the intestines from fermentation processes, reduces stomach acidity and improves metabolic processes in the body. In addition, it is twice as high as blueberries in the amount of antioxidants and fully justifies its nickname “pharmacy from the branch.”

Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body.

Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries the most different ways. One of them is making jam.

Currant jam not only has all the 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.

Blackcurrant jam “Pyatiminutka”

Ingredients:
12 stacks currant berries, 15 cups. sugar, 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 cups. 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 cups. Sahara.

Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and boil 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 of 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. Rub the hot berry mass 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 of 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. black currant and raspberry

Ingredients:
9 stacks currants, 3 cups. raspberries, 15 cups. sugar, 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 cups. sugar, 2 cups. 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 cups. 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 of 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 sugar.

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then place 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 cups. raspberries, 1 cup. water, 15 cups. 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 cups. gooseberries, 2 cups. raspberries, 1 cup. water, 15 cups. 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 cup. 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 cup. 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 of red currants, 1.4 kg of sugar, 1 cup. 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 redcurrant 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 jam from currants and walnuts with honey

Ingredients:
500 g red currants, 500 g black currants, 500 g apples, 1 kg honey, 1.5 cups. 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 liter of red currant juice, 600 g of 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 of red currant puree, 500 g of pitted cherries, 1 kg of 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 of red currants, 1 kg of 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 of red currants, 1.5 kg of gooseberries, slightly unripe, 3 kg of 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 of 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 of white currants, 1.3 kg of sugar, 2 cups. 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.

Blackcurrant jam- recipe 1

Water 500 gr
Currant berries 1 kg
Sugar 1.5 kg.

Pour water over sugar and bring to a boil, filter the mixture. Ready syrup in pure form pour into an enamel bowl and carefully place the prepared berries, put on low heat. This recipe allows you to make excellent jam in one step, and the foam is completely removed. In just 10 minutes your jam is ready - put it in jars, seal it and turn it upside down.

Blackcurrant jam- recipe 2 (without cooking)

Currants 1kg
Sugar 1-1.5 kg + another 100 g.

Pour well-dried currants into plastic container(you can take a plastic one), grind it with a wooden masher, mix thoroughly. You can pass the currants through a large grinder (diameter 2.5 mm). Let stand for 5-10 minutes and put into jars. Sprinkle sugar on top and seal tightly. This jam should be stored in the refrigerator or in the cellar for a year, the temperature should not be higher than 1 degree so that all beneficial features currants.

recipe 3. Five minutes.

This is very quick recipe cooking jam, allowing you to preserve the entire fruit and most vitamins. As a rule, other berries are cooked according to such recipes without adding water, but an exception is made for currants.

Currants 9 glasses
Raspberries 3 cups
Sugar 15 glasses
Water 300 grams

Dry the prepared berries. Mix half the sugar, berries and water, bring to a boil, cook for exactly 5 minutes. Remove from heat, add remaining sugar and stir until completely dissolved. Roll up hot.

Blackcurrant jam

Sugar 1 kg
Blackcurrant puree 1.25 kg

At the beginning of cooking, mix half the sugar with the puree, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of sugar, stir and cook until tender (another 15-20 minutes). Place in jars or wooden boxes lined with parchment and cool.

Blackcurrant jam - preparing dishes

The jars in which we plan to put the jam should be prepared in advance, washed thoroughly, doused with boiling water and dried. Only varnished lids are taken specifically for currants, since it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamel dishes are chosen for cooking.

You can prepare the berries for cooking in a plastic or plastic container and grind them with a wooden masher, since using metal objects reduces the concentration of vitamin C.

Blackcurrant jam - fruit preparation

The collection of currant fruits begins about a week after it has fully ripened. As soon as the berries have completely turned black, you can start picking the berries, and try not to overexpose them on the branch, since, in addition to the fact that they can crack, bleed juice and fall off, after 2 weeks after ripening, the concentration of vitamins decreases by 50 - 60%. Rainy weather affects them even more negatively.

Blackcurrant berries do not last long without refrigeration. They are collected in dry weather when the dew has subsided; it is best to pick the berries with brushes, and then sort and separate the tails. Separately collected berries should be spread in a thin layer and pre-dried.

Before cooking, the berries are sorted, the remaining sepals are removed with scissors and the water is allowed to drain.

— There are many ways to diversify the taste of jam. One of them is mixing different berries, for example, gooseberries and currants or raspberries, gooseberries and currants. In this case, the easiest way to measure the number of berries is in glasses. The main thing is to maintain the proportions of berries and sugar, for example, in 15 glasses of berries there can be 2 glasses of raspberries, 2 glasses of gooseberries, and the rest is currants, while 15 glasses of sugar are taken for cooking.

— More delicate taste You can get berries if you first blanch them in a juicer for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

— To prepare currant jelly, juice from red and black varieties is used. At the same time, it is boiled with sugar and filtered through 2-3 layers of gauze or flannel. In this case, less sugar is taken than for jam - 800 grams is enough for 1 kg. Otherwise, the technology for preparing jelly is similar to cooking regular jam, cook it until the foam stops coming out.

— If you suffer from thrombophlebitis, with this disease currant jam contraindicated as it increases blood clotting. Don't be discouraged - try it a little and treat your friends and family!

Live healthy!: Blackcurrant

It is impossible to find a person who has never seen a currant bush. And it’s impossible to understand those who haven’t tried the berry at all!

How can one refuse fragrant red, black or white currants, which literally melt on the tongue with sweet sourness and give a lot of pleasure? And currant jam is a pleasure that cannot be replaced by anything. Put a spoonful of jam on a loaf, pancakes, or just eat it and drink tea - there is nothing tastier than this!

There are only three recognized varieties of berries: white, red and black. But many gardeners today also grow golden currants. Its pleasant color is complemented by unique taste qualities. But this species is not very developed, and therefore it is worth talking about the three “pillars” of currants, their benefits or harm.

The benefits of currants have been known to people for a very long time. And not only the benefits of berries, but also leaves, branches and buds. Berries are valuable for their presence huge amount vitamins Even citrus fruits and sour cabbage– the record holders for the presence of vitamin C lose, and the vitamin is preserved in currant jam, the recipe for which does not contain heat treatment. In addition to vitamin C, black currant is rich in carotenes, vitamins B, D, E, PP and acids: malic, citric, succinic, salicylic…. If by chance you overdid it a little festive table, currant jam for 5 minutes with tea will save you from headaches. If you have a sore throat - blackcurrant jam will come in handy, if you have problems with blood formation - the recipe for five-minute redcurrant jam should definitely be familiar to you!

And don’t be surprised, red currants are the champion of all types of berries. Red currants, just like blood, help fight anemia, replenish iron deficiency in the body and simply make the blood work. This means that if you suffer from at least one blood ailment, currant jam without cooking (from red) should be in your refrigerator. Well, you can’t ignore white currants.

The benefits of berries are not in doubt: the cardiovascular system cannot work without white currants - that’s a fact! Being the most valuable source iron, potassium, magnesium, white currants are also incredibly tasty. Much more sour than any other berry, white currants are extremely refreshing. Try making jelly from white currants - it’s so delicious, and a cold fruit drink with five-minute white currant jam and soda is very aromatic!

There are a lot of cooking methods and recipes for currant jam, but it’s worth familiarizing yourself with some of them. Basic Recipes currant jam can always be diluted, supplemented with fruits or berries and then you will get a completely new, royal currant jam that only you will have!

Blackcurrant jam: always excellent results

If you don’t yet know how to make currant jam, that’s okay! The main thing is to stock up on berries, sugar, an enamel bowl or pan and clean jars with lids. If you want to make blackcurrant jam that will not sit in the refrigerator over the winter, you need to cook it properly. But everything is in order. So, the ingredients for the dish are: currants and sugar. Moreover, granulated sugar should be taken depending on the acidity of the berries, an approximate proportion of 1/1 per kilogram of currants, one kilogram of sugar!

How to make blackcurrant jam for the winter:

1) Rinse the berries, pick off all the leaves, remove debris and dry the berries very thoroughly on a clean towel;

2) Prepare a clean measuring cup, sugar and boiled clean water.

Now the most interesting thing is how to cook currant jam for the winter: in a basin or saucepan, boil syrup from a glass of sugar and 1/2 glass of water - add 1 glass of berries, boil for 5 minutes and again add 1 glass of sugar with a glass of berries.

Cook until the berries are gone. This recipe has been tested over the years and always works. The main thing is to remember to constantly stir the sugar so that it does not stick. There is not enough liquid or the syrup turns out to be a little thick - add half a glass of water for each kilogram of sugar (if you cook everything correctly, you will only need water the first time). While stirring, skim off the foam from the jam. Now you know how to make blackcurrant jam. Pour the hot brew into sterilized jars, seal with lids, turn the jars over and leave to cool. Don’t worry, despite the long cooking process, the jam turns out perfectly fragrant and tasty.

Redcurrant jam: tasty and aromatic

The recipe for red currant jam is not much different from any other. If you know how to make blackcurrant jam, you can easily handle red currants. It is important to understand how long to cook currant jam: there is no need to digest it - you will get molasses; you need to cook any berry for no more than 15-20 minutes to preserve the taste and aroma. Red currant jam begins with processing the berries:

1) carefully pick all the berries from the branches, remove leaves and husks. Many housewives leave the most beautiful branches and make red currant jam with branches - you can choose for yourself, but the purer the jam, the longer it will last;

2) rinse and dry the berries on towels. You need to process red currants very carefully; the skin of the berries is extremely delicate and can be easily damaged.

If you want, you can make currant jam without cooking. To do this, simply sprinkle red currants with sugar at the rate of 2/1 (per 2 kilos of sugar - one kilo of berries), crush them with a masher and leave overnight in a cool place. In the morning, stir the sugar (it should dissolve), pour delicious jam from currants into clean jars and store in the refrigerator.

But if you prefer boiled delicious red currant jam, then make it in the same way as jam without cooking, only boil the jam for 15 minutes before sealing. All! Excellent and delicious food ready for winter. True, such a delicacy will contain seeds, and therefore it is better to learn how to make currant jelly jam. You know how long to cook currant jam, there is also a recipe for red currant jam, it’s time to start processing white currants.

White currant jam: a little troublesome, but delicious!

White currant jam is cooked very rarely. Mainly because it is difficult to pick the berries from the bush, they are small and incredibly tender. But if you succeed and get a good harvest, make “Kiev” white currant jam - you won’t regret it. What is needed for this:

• berries and sugar at a ratio of 1:1;
• another 300 gr. sugar and 2 glasses of boiled water.

How to prepare currant jam, Kiev recipe:

1) dry washed and de-tasseled berries on towels;

2) cover the berries with sugar and leave in a cool place for 8-10 hours;

3) in the morning, cook syrup from 300 gr. sugar and water, add to the settled jam and cook over very low heat (skimming off the foam) until the berries become completely transparent.

Afterwards, pour the jam into sterile jars, seal the lids, turn the jars over, cover with a blanket and let cool in this position. You can store Kiev jam outside the refrigerator.

Blackcurrant jelly jam

The most delicious currant jam is jelly! Jelly jam Absolutely everyone loves currants. Even people who, in principle, do not accept any sweets, do not refuse a spoon, surprisingly flavored jam, made with love. Jelly blackcurrant jam is quite easy to prepare; you just need to be patient and allow yourself to get a little creative. So what you need:

• 8 glasses of berries;
• 8 glasses of granulated sugar;
• 1.5 cups of clean boiled water.

One little secret: if there are not many jars in the house, but you get a lot of jam, pour the sweet yummy into thick plastic bags(of course, when cooled down). It is better to store such preparations in the freezer, but gelled blackcurrant jam will last for a very long time, enough until the new harvest.

Jelly-like blackcurrant jam, recipe:

1) sort the berries, rinse, dry;

2) put the berries in an enamel bowl or pan, add water and boil for low heat(bringing to a boil) for about 5 minutes;

3) add sugar, stir and cook for another 7 minutes;

4) pour the hot blackcurrant jelly jam into jars, seal and let cool. You can store the jam in an underground or other cool place.

There is a more troublesome option to make jelly-like blackcurrant jam. But the resulting delicacy is simply unique in color and taste:

1) cover the blackcurrants with sugar (1:1 ratio), pound with a masher, leave until the sugar dissolves for about 10 hours;

2) after – grind the whole mass through a fine sieve, place in a saucepan and boil, adding 1-1.5 cups of water (if necessary).

Cooking blackcurrant jam and jelly does not take long: 5-7 minutes. Place the hot mixture into jars and let cool - incredibly tasty and fragrant dessert ready!

Redcurrant jelly jam

To make red currant jam and jelly, you need to do it very simply:

1) choose a dessert preparation option: boil or do without cooking;

2) pick 2 kilograms of currant berries from the branches, wash and dry the berries;

3) cook granulated sugar 3 kg, fine sieve, masher, spoon and enamel basin.

Red currant jam and jelly without cooking are made in the same way as black currant jam:

1) rub the berries with sugar, leave for 8 hours;

2) then pass the whole mass through a sieve, remove the seeds and put the currant jam and jelly into jars. This dessert without cooking should be kept in the refrigerator;

If you need to make delicious redcurrant jam and jelly for a long time, then it’s even easier:

1) after the jam has been covered with sugar and rubbed through a sieve, removing the seeds (see the first version of the jam), you need to cook syrup from 1 glass of sugar and 1 glass of water, put all the jelly in it and boil for 5 minutes on very low gas;

2) do not forget to skim off the foam when boiling. As soon as the delicious jelly-like redcurrant jam is ready, pour it into jars. You can seal it with lids, let it cool and put it in a cool place - the jelly dessert is ready!

No matter how delicious jelly-like currant jam is, 5 minute currant jam beats all recipes in popularity!

Five-minute currant jam: quick and tasty!

Five-minute currant jam can be made from any type of berry. Black currant or red - it doesn’t matter, the main thing is not to overcook the dessert. To begin with, you should stock up on sugar, water, good utensils, a measuring cup and a spoon. Now you can prepare blackcurrant jam for five minutes. The ingredients are simple:

The recipe for five-minute blackcurrant jam is made faster than you can read it:

1) wash the berries, sort and peel. Leave to dry;

2) set the syrup from sugar and water to boil, bring the mixture to a boil and immediately add all the dry and clean berries;

3) heat everything again until it boils and cook the blackcurrant jam for five minutes with constant stirring for exactly 5 minutes!

Five-minute blackcurrant jam is ready! The recipe for five-minute redcurrant jam is no less simple:

1) boil 3 cups of sugar and 1/2 cup of water into syrup;

2) Add 1-1.5 cups of clean and dry red currants to the syrup, bring to a boil and cook the red currant jam for exactly 5 minutes, stirring constantly.

You can take more or less ingredients, but maintain the ratio of products. And then the five-minute red currant jam will turn out not only tasty, but also aromatic!

Currant jam with oranges

Blackcurrant jam with orange is a fairly new recipe, so you can try making currant jam with oranges and pamper your family. What is needed for this:

1 kg of dry clean berries,

2 ripe medium-sized oranges.

How to make currant jam with oranges:

1) Pass the currants through a meat grinder and cover with sugar. If you don’t have a meat grinder in your house, it doesn’t matter. Take a masher in your hands and rub the berries with sugar, it will be even tastier;

2) Pass one orange (do not peel the zest) through a meat grinder (you can chop it very finely), squeeze out all the juice from the second orange to the last drop;

3) Stir the pulp of the first orange into the currant jam, put the saucepan with the mixture on the fire, bring to a boil and pour in the orange juice.

Boil the blackcurrant and orange jam for about 7 minutes, stirring constantly, seal in jars, let cool and enjoy the deliciousness all winter!

Currant jam through a meat grinder is the simplest and most accessible recipe for all housewives. Preparing currant jam through a meat grinder is extremely simple:

1) pass the washed and dry berries through a meat grinder with a fine grid;

2) sprinkle the mass with sugar at the rate of 1:1.5 (per kilo of berries - one and a half kilos of sugar);

3) stir very well so that the sugar disperses and does not remain at the bottom and pour into jars.

You need to store currant jam through a meat grinder in the refrigerator; absolutely all the vitamins and useful material, and therefore best medicine there is no cure for winter colds and flu.

Royal currant jam

To prepare dessert, you need to select the strongest and the same sized berries. All you need:

• 6 tbsp. black currant berries,
• 6 tbsp. good granulated sugar;
• 1 tbsp. warm and clean boiled water.

Place washed and completely dry berries in a saucepan, add water and bring to a boil, boil for about 3-5 minutes. Add granulated sugar (all), bring to a boil again and, carefully skimming off the foam with a spoon, boil for at least 15 minutes. All! Royal currant jam is ready! Bright color, magical aroma and unearthly taste- everything is collected in dessert. By the way, royal currant jam can last up to 5 years, properly sealed! Bon appetit!

Wonderful and very healthy jam without cooking it is obtained from black currants through a meat grinder. Harvesting currants for the winter is a very rewarding task; they are perfectly stored without cooking or with minimal cooking. heat treatment. Prepare currant jam through a meat grinder, and all the beneficial substances and taste of fresh berries will accompany you through the long winter.
In addition, preparing currant jam for the winter through a meat grinder is very simple and quick. There is an opinion that when they come into contact with metal, the berries oxidize and lose their beneficial properties. To avoid this, black currant jam is made not through a meat grinder, but in enamel dishes wooden masher. However, this method is much more labor-intensive and time-consuming.

Black currant jam for the winter through a meat grinder

Products
Black currant – 1 kilogram
Sugar – 1.6 – 2 kilograms (1 kg is also possible, read on).
1. Sort the currants, remove all branches and rinse in a colander. The water should drain completely.

2. Scroll the berries through a meat grinder.

3. Combine with sugar and mix well. Leave to stand for a while, stirring occasionally.

4. At this time, we sterilize the jars, place them hot, first with the neck down on a clean towel, and when most of the condensation has drained, turn the jars on their sides. Hot steam will dry the walls on its own.Place the currants in cooled, dry jars and close with the same dry, clean lids.

You can make this jam in a 1 to 1 ratio, but then it is best to store it in the refrigerator. Or cook the berries rolled with sugar for a little while, about 10 minutes; then you can store them outside of the refrigerator, but it can no longer be called jam without cooking. When preparing blackcurrant jam using a meat grinder using a hot method, you need to put the jam into jars immediately after boiling. Immediately close the lids and cool upside down under the blanket.

Needless to say, today it has become popular to make jam from black currants crushed in a meat grinder, but this is the method that housewives are increasingly choosing. The dish tastes especially pleasant if you not only twist the currants, but after boiling and cooling for several minutes, rub them through a sieve, separating all the seeds and skin of the blackcurrants!

In addition, such jam does not need to be cooked; it can be made in fresh. To do this, it is enough for each kilogram of twisted berry mass add 1.5 kilograms of sugar, let the dish brew for 24 hours, stirring every hour. Afterwards, it can be determined by small jars that need to be sterilized and dried. This jam will keep throughout the winter and will be more useful than any other!

Boiled blackcurrant jam through a meat grinder

Having picked about three kilograms of black currants of any variety, dump the berries into a spacious container and fill it with cold water, rinse. During the washing process, simultaneously separate debris, unripe and spoiled fruits from the berry mass. There is no need to dry the currants after washing; they are immediately twisted in a meat grinder.

Now pour 3.6 kg of sugar into a bowl with twisted blackcurrants and, after stirring several times, cover with a lid, leave it to stand so that the sugar dissolves. If you forget to stir it several times during this time, the sugar will settle and it will be difficult to pick it out from the bottom of the basin. After just four hours, the currant jam can be cooked. Additionally, add three glasses of water, stir and place on low heat.

It will take a long time for the jam to boil; during this time, foam will form on its surface several times, which will collect during cooking; it is immediately removed; it is convenient to do this with a slotted spoon. If you hurry and turn on high heat, the dish will simply “escape” from the container onto the stove.

After boiling for about 35 minutes, the currant jam can be considered cooked. Such dishes are laid out only in a warm state, but until they have completely cooled down - nylon covers do not cover (metal can). To prevent any insect from getting into the dish during cooling, cover it (the jars) with a clean towel. As soon as everything has cooled down, close it and put it in the basement. Feel free to treat your picky guests to this delicacy, they will be pleased!