Currant jams: recipes. Blackcurrant confiture

Currant jams - delicious and healthy treat, which will appeal to the most discerning gourmet. They are easy to prepare, but the process will take some time. You can learn how to create a dessert quickly and efficiently from this article.

About the benefits of berries

Blackcurrant is a real storehouse of vitamins. It contains a unique combination minerals and vitamins. What makes the berry especially beneficial? high content vitamin C. It is enough to eat just twenty currants a day, and you will satisfy daily requirement of your body in this vitamin. However, this is not the only advantage of the berry. rich in vitamins P, E, group B, A, pectins, tannins, phosphoric acid, essential oils, potassium, phosphorus, iron, etc.

In cooking, the berry we are describing is valued and many dishes are created from it: confitures, compotes, fruit drinks, preserves, marmalade, jams. Particular preference is usually given to dishes prepared without heat treatment or with minimal application of heat. Prepare currant jam in order to cook the berries as much as possible - a special art with which we will introduce you.

Currant jam with thickener. Ingredients

Puzzled by the preparation of this dish, every cook is faced with a dilemma: cook the dessert quickly and make it liquid, or evaporate the moisture from the berry slowly and get almost useless product. Let us tell you the secret of experienced housewives - many of them prepare currant jams with the addition of natural thickeners, created on the basis of pectin.

So, to prepare the dish we are describing, you need to stock up on the following ingredients:

sugar - 1 kilogram;
black currant - 1 kilogram;
thickener for jam “Confiturka” (or any other) - 1 package.

Currant jam with thickener. Cooking method

So we come close to the question of how to make currant jam. Step by step guide will allow for action without special troubles learn the recipe for this dish.

First of all, you need to sort out and rinse the berries several times.
Then you need to sprinkle it with sugar in a 1:1 ratio.
Next, you should carefully grind the currants using a blender and put them on fire.
Then you need to mix the “Konfeturka” thickener into the resulting mass.
Now you need to quickly bring the jam to a boil and simmer over low heat for eight to ten minutes. For those who want to speed up the process as much as possible, you can add not one, but two packs of thickener to your future dessert.
After this, the hot jam should be poured into sterilized jars and rolled up with pre-boiled lids.

So our currant jam is ready. The recipe for this dish can be a good help for any housewife.

Classic currant jam. Ingredients

For those who like to follow old and proven methods of creating dishes, we publish this recipe. It is quite labor intensive and will require certain skills. Do you want to know how to make currant jam according to our grandmothers’ recipe? Then prepare the following products:

currants (black or red) - 2.2 kilograms;
raspberries (for taste) - 350 grams;
sugar - 1.3 kilograms;
water - 1 glass.

Classic currant jam. Cooking method

First you need to pour the berries into deep container and add water to it. After this, the dishes with raspberries and currants must be placed on the fire for 5 minutes so that the fruits soften a little. The berries will begin to produce juice, so the output will be a fairly liquid mass.
Next, it needs to be separated from the seeds and skin. An ordinary sieve with large holes can be useful here (otherwise the process will take too much time). You should put our berry mass into it and start wiping it.
Now we should have a very sour and liquid juice. It needs to be poured into a pan (not enamel!), put on low heat and reheated. After this, add sugar (600 grams per liter) to the juice and completely dissolve it.
Then the resulting sweet mass must be boiled until completely thickened. To do this, keep the product at a low simmer over low heat. When hot, it is impossible to determine the consistency of the dessert, so you can use the tried and tested trick of our grandmothers - drop a few drops of jam onto the surface of the saucer. If they do not spread, the dish is ready.

As soon as the juice in the pan turns into a dense jelly-like mass, it can be poured into sterilized jars. This way you can prepare raspberry-currant jam for the winter. The dessert will finally thicken over time. This may take from a couple of weeks to two months.

Currant jam in a slow cooker. Ingredients

There is nothing easier than making currant jams in a slow cooker! Experts say that this berry contains a lot of pectin, so it is not even necessary to add a thickener to it. Whether this is true or not is up to you to decide. Let's try to trust the creators of this recipe and make jam from following products:

red, black) - 800 grams;
sugar - 2.5 cups;
water - 150 milliliters.

Currant jam in a slow cooker. Cooking method

Let us immediately note that this recipe designed for making jam in the Polaris multicooker 0517AD. If you are using another model, check its instructions in the instructions. Perhaps with its help it will take more or less time to prepare the dish. Currant jam in a slow cooker is prepared as follows:

First of all, you should prepare the berries. It needs to be separated from the twigs and leaves, sorted out, rinsed thoroughly and poured into the bowl of the device.
Next, you need to add currants cold water- it will not allow the berries to burn.
After this, the multicooker should be closed and set to the “multi-cook” mode. The mass must be simmered in the device for 20 minutes at a temperature of 100 degrees.
Then the softened berries must be poured into a sieve and thoroughly rubbed using a spatula or wooden spoon.
Now you need to decide on the amount of sugar in the dessert. To do this, you need to measure the amount of the resulting puree. Typically, 800 grams of currants yield 2.5 glasses of juice. This means we must take the same amount of sugar.
After this, all that remains is to mix the juice with sugar and pour the resulting mixture into the multicooker, close the lid of the device and put it on the “jam” mode. In order for the dessert to be prepared, it is enough to cook it for 20 minutes.
Next, the liquid jam should be poured into sterilized jars. Over time, it will thicken and acquire the desired consistency.

The output should be up to 700 milliliters of dessert. Therefore, to preserve it, you may need only two jars: one - 250 milliliters, and the other - 200 milliliters. After filling, they need to be rolled up with boiled lids, turned upside down, cooled and stored in a secluded, dark and cool place.

Now you know how to make currant jam. The recipe for this dish is very simple, the main thing is not to be lazy and thoroughly rub the berries through a sieve. But what should we do with the already prepared dessert? How to present it in the most favorable light to friends and family? Currant jam goes great with pancakes, fragrant pastries, toast with butter. In the end, you can enjoy it like ordinary jam, washed down with milk or warm tea. The dessert keeps well throughout the winter and is perfect for baby food, which young mothers cannot help but like. However, a large amount of sugar in this product can cause diathesis, so you should not get too carried away with it. For those who carefully control their own weight, currant jams may also be prohibited. Then choose frozen or fresh berries- they certainly won’t harm your figure. But enjoy delicious jam with pastries and a mug of hot cold tea winter evening- a special pleasure that everyone can afford from time to time.

To make 1 liter of seedless jam you will need 1 kilogram of berries and 750 grams of sugar. Making jam from pureed berries without pulp 1-2 hours, of which 30-40 minutes of cooking. To harden and have a dense consistency, depending on the variety and juiciness, currant jam may require up to 1 hour of cooking. The bread maker will simmer the jam, so cook in it for 20-30 minutes longer.

How to make currant jam for the winter

Products for making jam
Red or black currants, or both - 1 kilogram (1 liter jar and another 1/4 liter jar)
Sugar - 500-750 grams

How to make currant jam
1. Select ripe, firm berries for jam. To correctly measure the amount of currants, you can use a liter jar. IN 1 liter jar 750-800 grams of berries.
2. Peel the currants from twigs and leaves, rinse (if using homemade berry and you are sure that the currants were not sprayed with chemicals, then there is no need to wash them).
3. Place the currants in a saucepan, pour in 50 milliliters of water and put on fire.
4. Bring the berries to a boil with constant stirring over low heat.
5. Using a potato masher, crush the berries (be careful, the berries will splatter).
6. Boil the mixture for 2 minutes and remove from heat.
7. Place a sieve on a saucepan, place some of the berries into the sieve with a tablespoon or slotted spoon, press with a spoon or slotted spoon.
8. Wipe the entire mixture so that no pulp or seeds get into the jam - then you can make a compote from it or brew it with tea.
9. Squeeze the cake over the sieve with your hands, after wearing plastic gloves.
10. Strain the berries again.
11. Pour the strained jam base into a saucepan and put on fire.
12. Add sugar, cook the jam for 30 minutes, stirring constantly and dripping the jam onto the saucer to check readiness.

Pour hot jam into sterilized jars, cool in a blanket and store.

Currant jam in a bread maker
1. Grated currants Place in a bread maker, add sugar and stir.
2. Cook jam in a bread maker on the “Jam” mode for 1-1.5 hours.

Making delicious jam

Making currant jam is a truly Russian pastime. Currants - both red and black (and more often both at the same time) - multiply every second summer cottage, it is unpretentious to the conditions, so after wintering the bushes bloom again and again. Almost the entire month of July is currant picking season; in the North of Russia, the season begins a little later.

The question arises which currant is better suited for jam - red or black. We answer: choose any one to your taste, you can have both at once and even with the addition of white (it tastes the same as red).

Of course, the most simple blank from currants - grind the berries with sugar, and for long-term storage in any conditions, it is enough to make jam from whole berries. But currant jam is ideal as a filling for cakes and rolls, for pancakes and simply spread on cookies. It's all about consistency - if for jam currants are cooked with whole berries, which can be felt in ready dessert, then for jam, the berry pulp (the skin and seeds of the berries) is removed, and due to sugar and its own gelatin, the jam acquires a homogeneous consistency and is elastic enough to hold a spoon firmly in the jar of jam.

To remove seeds when making jam, rub the currants through a sieve. This will be very easy to do if you preheat the berries in the oven or blanch them: pour them into a colander and place them in a pan of boiling water for 2 minutes. If the red currant seeds are too small and pass through the sieve, you can use gauze, folding it several times.

By the way, you don’t need to use gelatin to make currant jam, because... The berries contain natural gelling agents. And don’t be scared by the liquid consistency of the jam during cooking: after the dessert cools, it will acquire a thick consistency.

There is a myth that there are no vitamins left in jam, but this is just a myth. Even after prolonged cooking, currant jam remains resistant to high temperatures vitamins: P, which strengthens the walls blood vessels and vitamin K, which increases blood clotting, potassium, which is beneficial for the heart muscle, and pectin, which promotes excretion harmful substances.

Currant jam without cooking - is it worth it?
Making currant jam without cooking will be more difficult, because... Rolling the berries and then grinding them with sugar until smooth is an activity for people with rare hard work or powerful gadgets. In addition, currant jam prepared without cooking will have seeds. Also keep in mind that jam without cooking will require more sugar, which means the taste will be less berry and more sugary. In addition, there is a high probability that the ground berries will become candied during storage. Note also: if there are problems with gastrointestinal tract, it is better to eat the berries boiled.

Jam based black currant It is considered an independent delicacy. It is often used as a snack with tea, added to ice cream, desserts, and spread on bread. Sweet treats take pride of place in kitchen cabinet many families, delighting people of all generations. To date experienced housewives We have come up with many recipes that can be turned into reality in a matter of hours.

Blackcurrant jam: a classic of the genre

granulated sugar - 1.1 kg.
black currant (ripe) - 950 gr.
drinking water - 145 ml.

Cooking jam begins with preparing the berries. They need to be sorted out, then thrown into a colander and washed. Be sure to exclude spoiled specimens and throw away twigs and leaves.
Leave the fruit on the sieve to drain the liquid. Now spread a towel on the kitchen table and place the currants on the cloth. Leave it for half an hour to dry.
Place the fruits in a bowl, mash with a kitchen pestle until you get a porridge. You can also use a blender, it will grind the berries better.
When the mixture becomes homogeneous, pour the composition into enamel dishes for cooking. Pour in drinking water, place the container on the stove. Wait until the mixture begins to bubble.
After the first bubbles form, simmer the berries for another quarter of an hour. Do not leave the kitchen, the composition must be constantly stirred. Now add granulated sugar in portions, wait for the crystals to dissolve.
When you have poured out all the sugar, put the heat on medium and cook the mixture for half an hour. 10 minutes after the start of simmering, reduce the burner to low. Turn off the heat and let the jam cool uncovered.
At this time, wash the dishes for packaging; half-liter containers will do. Sterilize containers and lids and dry. Place the prepared jam into jars, roll up, and cool. Keep refrigerated.

Currant jam with ginger

ginger (root) - 15 gr.
currants - 900 gr.
crushed cinnamon - 8 gr.
granulated sugar- 900 gr.

Prepare the currants. It needs to be rinsed, dried, and pureed. Place the pulp in a heat-resistant bowl, add sugar, and place on the stove.
Set the burner to minimum power and cover with the lid. Cook until the sand granules dissolve. When the crystals have melted, increase the heat.
Boil the treat for a quarter of an hour. During this time, peel the ginger from the top coating, grate it or grind it in a coffee grinder. Add to the berries and add cinnamon.
Stir in the treat and let it simmer for another 8-10 minutes. At the end of the specified period, turn off the heat. Cover with a lid, cool, and pack into containers.

filtered water - 175 ml.
granulated sugar - 850 gr.
currants - 1.15 kg.

Rinse the fruits under the tap, dry on a sieve and a cotton towel. Remove the currants from the tassels, discard the rotten berries and leaves.
When you select healthy ripe currants and wash them, place the fruits in the multicooker bowl. Pour in water and set the “Cooking” or “Baking” program.
At a temperature of 95-105 degrees, the jam is cooked for a third of an hour. After the specified period has passed, transfer the berries to a fine-grained sieve. Strain the currants into a separate bowl.
You should get a soft, homogeneous paste. Add granulated sugar and place the mixture back into the multicooker cup. Set the “Cooking” mode and cook the mixture for a quarter of an hour.
When the device beeps to indicate the end of the program, immediately pour the hot mixture into sterile jars. Roll up well or cover with nylon covers.

Seedless currant jam

granulated sugar - 775 gr.
black currants (necessarily moderately ripe) - 950 gr.

To begin with, it is important to prepare the berries for further actions. Wash the fruits under cool water pressure and sort the berries.
A mixture containing rot is not suitable for making jam. Throw away sticks, leaves, branches. Pour over the currants warm water, leave for 10 minutes, drain the liquid.
Place the mixture on gauze or a towel and leave until dry. When the berry is dry, grind it in a meat grinder or blender. You need to get a mushy mass.
Now take a fine section strainer and start grinding the puree so that the seeds remain on the strainer. If there is a need for re-grinding, do not neglect it.
When you get a mass without peel and bones, put the currant puree into an enamel pan. Add sweetener and place on fire. Cook the mixture on medium power for 8 minutes.
After the specified period, turn off the burner and leave the jam to infuse for 7-10 hours (all night). After completing the allotted stage, boil the currant mass for another quarter of an hour.
After this, cover the treat with a lid and let it sit for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and screw caps.
Pack the treats into prepared containers and prepare steam bath. Take a wide pan and line its bottom with a cloth napkin. Place the jars inside and fill with cool water up to the shoulders.
Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with an oven mitt, immediately roll it up and turn it upside down.

granulated sugar - 1.65 kg.
black currant - 2.2 kg.
food gelatin - 35 gr.
drinking water - in fact

Start sorting the berries, rinse the currants, remove branches, leaves, and rotten elements. Place healthy, suitable fruits in a bowl and cover with warm water, leave for 15 minutes.
Pour out the liquid and dry the raw materials on towels. Pass the composition through a sieve, meat grinder or blender. When you get a uniform mass, rub it through cheesecloth. This move will remove the seeds.
Mix gelatin with granulated sugar, stir and add water according to instructions. Combine currant porridge with the previous composition and refrigerate for 2.5-3 hours.
When the specified time has passed, place the mixture on the burner. Cook for 15 minutes, then leave to steep for 1.5 hours. Repeat steps twice.
After boiling and infusing, pour jelly jam in prepared clean jars, screw on the lids and turn the container over. Leave it in this position for half a day.

Blackcurrant jam with oranges

granulated sugar - 1.35 kg.
black currants (ripe, but not overripe) - 1.1 kg.
orange - 2 pcs. (about 330-350 gr.)

Place the berry mixture in a strainer and rinse under the tap. Discard twigs and leaves and discard bruised items. Leave the currants to dry for 25-40 minutes. If necessary, place it on a towel.
Now use a food processor, blender or meat grinder. You can also rub the berries through a sieve with a fine section of holes. Pour granulated sugar into the berries and mash with a fork.
Place the mixture on the fire to cook. Set the power to low and simmer the mixture under the lid. At this time, remove the peel from the citrus fruits, do not touch the white base.
Squeeze the juice from the pulp, pour it into the currants, and pass the zest through fine grater or a blender.
Combine all ingredients in a saucepan. Cook the jam for a third of an hour with breaks every 10 minutes (the interval is 1 hour).
While the mixture is cooking, start cleaning the container. It must be scalded with boiling water and dried. The same manipulations are carried out with lids. Pour the jam and seal.

granulated sugar - 1.3 kg.
pitted cherries - 900 gr.
ripe black currants - 900-950 gr.

Rinse the berries and dry them in a colander. Place on kitchen towels and wait for the liquid to evaporate. Eliminate bad fruits, branches and leaves.
Add sugar, mash with a fork, and place in a heat-resistant bowl. Simmer covered for 20 minutes, then let stand for 3 hours. Repeat the manipulations.
Rub the jam through a sieve, add more sugar if necessary and boil. Pack it into containers, tighten it with a special key, and put it in the basement.

Currant jam is often supplemented with gooseberries, ginger, orange and other ingredients. You can prepare an assortment of two shades of berries without fear of spoiling the taste. Vary the amount of sugar based on your family's individual wishes.

Video: blackcurrant jam

Blackcurrant, a berry that is very popular among Russians, can be preserved in cold season into jam form. Compared to jam, it is more convenient. The jam does not spread. It is easier to spread on bread and buns, and used to create homemade desserts. There are the most different recipes on making jams from this aromatic berry.

Benefits and harms of the product

In the understanding of many housewives, jam is a more refined product than preserves. Many people think that “real jam” can only come from a store, and at home it is impossible to achieve the same consistency as in a delicacy industrial production. In fact, when cooking, you just need to pay attention and ensure that the berries are completely boiled and thickened.

The “jam effect” is achieved by pectin, a substance with adhesive properties. It is a polysaccharide present in fruits and berries. Ripe and slightly unripe fruits are suitable for making jam. Overripe ones already have little pectin, so they won’t make jam.

But if you follow proven recipes and take berries of the required degree of ripeness for cooking, you can get healthy and delicious dessert, the composition of which, unlike store-bought treats, is beyond doubt.

We must remember that in our own way nutritional properties industrially produced jam is not at all as rich as homemade jam, and preservatives and other factory-made components contained in it can cause an allergic reaction.

Homemade blackcurrant jam will please many. At this very berry great amount useful properties:

used in the treatment of gastritis;
effective in the fight against colds and vitamin deficiency;
helps reduce blood pressure;
helps fight cough, including tuberculosis;
this berry is recommended to improve vision;
its use in food activates brain function;
it helps improve skin condition.

Concerning negative influence on the body, black currant sometimes causes allergies. In case of stomach diseases, a large amount of currant products eaten can cause an exacerbation. Since some substances found in this berry affect blood clotting, people prone to thrombosis should not eat it. It is also important to handle this product correctly. Berry fruits contain a huge amount of acids.

You cannot make preserves and jams from them. aluminum cookware, if this metal is in direct contact with the product being prepared. A currant delicacy cooked in an aluminum basin can be dangerous to the body. Therefore, for cooking it is better to take containers made of stainless steel or coated with enamel. You also need to keep in mind that when preparing currants for canning, you will need a large amount of sugar so that the product is not sour.

Pre-treatment of fruits

To make jam, it is best to take currants that have been almost freshly picked. The volume of fruit can be quite significant. Along with the berry itself, the bucket contains leaves, branches, and all kinds of “forest debris” that need to be removed. What saves is that even with large quantities berries, they are much easier to sort through than soft fruits such as wild strawberries.

And even this process can be accelerated. You can place books under a pair of table legs to create an inclined plane. Bend the oilcloth to make something like a gutter. Using this device, the peeled berries can roll into a spacious basin placed on a stool near the table. This approach eliminates unnecessary manipulations of moving berries from place to place.

Even several buckets of currants can be cleaned very quickly with this approach. After completing this work, the berries can only be washed in a basin or in running water. It makes no sense to dry or blot it with a towel after “water procedures”. It’s easier to put it in a large sieve and let the liquid drain.

Recipes

Options for currant jams are very diverse. You can prepare such a delicacy even with frozen berries, if too much of it was prepared in this form, and it has not found any other use. The taste of the jam in this case will be no worse than from a fresh base. You just need to slowly defrost such currants, first placing them in the refrigerator, and then (after an hour and a half) leaving them in the kitchen on the table. When the currants “go away”, all you have to do is mash them, cover them with sugar and leave for an hour. After this, cook according to the recipe.

You can make classic currant jam, which includes only three ingredients:

1 kilogram of currants;
water;
1.2 kilograms of sugar.

Place the currants in a deep container, add a little water and cook for five minutes to soften the berries. The result will be a liquid substance due to the fact that the currants secrete juice - this can be achieved by pressing the berries with a wooden spoon or other suitable kitchen tool. After this, you need to take a large enamel basin, place currants in juice and half a glass of water there. Cook for ten minutes over medium heat.

Then gradually add sugar, continuing to stir. When the sugar dissolves and the mixture boils, you need to move the burner to low heat and keep the future jam there for about thirty minutes. During this time, the mass should stop spreading. To make sure that the currants have reached the desired consistency, you can “drop” a couple of drops into a cup. If they do not spread, then the jam is ready. To check, you can also rub a little of the resulting dessert with your fingers. When the jam is ready, there are no traces left on your fingers. It does not stick to the skin.

For storage, you can use jars that have been sterilized over steam or in the oven. The lids of the containers must be boiled. Dry all the dishes, and then pour the jam into it, which has not yet cooled down and has not become too thick. Roll up the jars, place them upside down and cover with something warm. A delicious and healthy dessert for the winter is ready.

To make the jam thick, “like store-bought”, you can use a thickener when preparing it. For example, take pectin. Like starch or gelatin, pectin makes it possible to shorten the processing time of currants on the stove. The maximum amount of vitamins will remain in such a product. To make this jam, you need to take:

1.5 kilograms of currants;
1 kilogram of granulated sugar;
pectin in a bag (two grams).

The sorted and washed berries are placed in a deep container, a third of the required sugar is added and pureed with a blender. Pour into a bowl and heat over medium heat until everything boils. When bubbles begin to form on the surface, reduce the heat and remove from berry mass foam. While stirring the puree, add pectin and sugar. Cook over low heat for another twenty minutes. Then they are distributed hot into sterilized jars.

If desired, you can make blackcurrant jam with the perfect consistency. To do this, you need to remove all the seeds from it (even though they are almost invisible).

To prepare you need to take:

kilo of currants;
seven hundred grams of sugar (if the berry is sour, you can increase the mass).

When preparing the berries for cooking, you need to grind them through a meat grinder or grind them in a blender, and then pass them through a sieve. In this way you can remove the pits and skins. Add sugar to the resulting mass and cook for five minutes over low heat. Forget about preparing the jam until the morning. In the morning, cook for another ten minutes, and a third time in the evening for another fifteen minutes. After this, distribute into the prepared pan. long-term storage container.

When creating jam with currants, you can do without real cooking at all. Need to:

kilo of berries;
one and a half kilograms of sugar.

Peel, rinse and puree the currants. Add all the sugar to this mass, stir well and leave in the kitchen for six hours so that the sugar dissolves. Several times during this time you need to stir the composition. Place over medium heat and as soon as it boils, turn off.

This jam can be stored in the refrigerator or basement for no more than four months, but it is a storehouse of vitamins, so necessary in the middle of winter.

You can make excellent jam in a slow cooker. Have to take:

half a kilo of currants;
fifty milliliters of water;
three hundred grams of sugar.

Load the berries into the multicooker so that they take up no more than a third of the volume in the bowl. If there is more, you cannot vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into homogeneous mass, add sugar, stir and “simmer” for half an hour.

If you have a lot of strawberries, you can make strawberry-currant jam. To complete the recipe you should take:

seven hundred and fifty grams of strawberries;
two hundred grams of currants;
eight hundred grams of sugar;
seventy milliliters of water.

Peel and rinse the currants. Sort through the strawberries, selecting only ripe berries and after removing the sepals, rinse gently with water and let dry. Place the berries in a saucepan and pour water in the specified volume. Cook over low heat for about five minutes until the berries soften and release juice. Then blend the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to obtain a seedless puree.

Pour the homogeneous composition without impurities into a saucepan, add sugar and heat slowly. After boiling, cook for five minutes, check readiness using a saucer. If the product does not spread, it can be packaged in containers. If you have doubts about readiness, you can cook it some more. After rolling, sterilized jars of jam, as in other cases, need to be turned over and covered with a warm blanket until the product has cooled. After this, put it away for storage.

Flavoring additives

Currants have a specific taste. And not everyone likes the pronounced sourness that is present in it due to the high content of ascorbic acid. This feature can be smoothed out thanks to various additives. Using a combination with strawberries is far from the only option.

In jam with currants, you can also mix other berries, for example, pitted cherries, cherries, raspberries, gooseberries, as well as fruits, for example, apples, ranetki or oranges. You can even take seasonings like ginger. It all depends on what is in own garden, in the forest or for sale. And the result of such combinations is original desserts that you won't find in the store.

Black currants and raspberries go well together. This jam will be a wonderful table decoration, especially in winter. Required to prepare:

1.5 kilograms of currants;
1 kilogram of raspberries;
1.5 kilograms of sugar.

After the initial preparation of the berries for cooking, raspberries and currants are poured into a saucepan or basin and half a kilo of sugar is added. Stir thoroughly, put in a cool place for five to six hours, until juice appears and sugar begins to dissolve. Then all this needs to be turned into a mushy mass, add the remaining sugar and start cooking. This jam is cooked for about forty minutes. As you go, remove the foam and wait until the mass begins to thicken. Then distribute into jars of a convenient size.

To give the jam a ginger flavor, you need to cook with the following ingredients:

nine hundred grams of currants;
fifteen grams of ginger root;
eight grams of cinnamon (powder);
nine hundred grams of sugar.

Prepare the currants for cooking and make a puree out of them. Place in a cooking container, place on the stove and add sugar. The jam should be cooked at low heat under a closed lid. This continues until the granulated sugar dissolves. Then the heat needs to be increased and brought to a boil. Meanwhile, peel the ginger, grate it, add to berry puree, add cinnamon. Stir everything well and let cook for another ten minutes. Then turn off the stove. Cool the jam with the lid closed and then distribute into jars.

To learn how to make blackcurrant jam with herbs, watch the following video.