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

The most delicious blackcurrant jam recipe

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

It's kept black currant jam for a very long time and it turns out absolutely not sour, with a delicate taste.

Don't be scared large quantity water, currant jam is thick and of the right consistency - with soft skin of the berries.

CURRANT RECIPE JAM-FIVE MINUTES

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

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

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

RECIPE FOR CURRANT JAM-JELLY

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

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

And more recipes:

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

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

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

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

Blackcurrant jam - 5 best recipes. How to prepare and cook blackcurrant jam - step by step instructions.

Currants not only treat colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid. It is recommended for seasonal vitamin deficiencies and general exhaustion of the body, as a tonic and restorative.

Wash and dry the currants. We sort through the raspberries, remove the spoiled ones, but do not wash them. Wash the oranges. Pass the berries and fruits through a meat grinder, add sugar, mix. Let the mixture sit until the sugar melts. Place the jam in containers, cover with lids and store in a cool place.

raspberries - 2 cups;

Blackcurrant jam - benefits

Pour water into a saucepan, let it boil, add black currants, then raspberries and bring the mixture to a boil, add sugar gradually one glass at a time and stir. Bring our ingredients to a boil and cook for 45 minutes. After this, pour our jam into sterilized jars and roll up the lids.

currants - 4 cups;

Meditation recipe!

What berries are needed for blackcurrant jam. Preparing the currants

Method of preparation: dilute jam and sugar in 25 liters warm water, pour in the diluted yeast. Infuse in a warm place (temperature at least 20 degrees) for 3-5 days, distill. Yield - 7-9 l.

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;

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

another 300 gr. sugar and 2 glasses of boiled water.

Blackcurrant jam recipe No. 1 - grind currants with sugar

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!

ladyelena.ru

8 recipes for currant jam | Ekskyl

Surprisingly, black currant can tenfold increase the effectiveness of antiviral drugs and antibiotics. Therefore, doctors recommend in parallel with taking penicillin, tetracycline, biomycin or any other antibacterial drugs include these berries in your diet. This will help you heal much faster.

water - 1 glass;

Gooseberry, currant and raspberry jam

sugar - 10 glasses;

We only made it from red! Everything is 1:1)) first the berries are sorted, then crushed 1 glass at a time! The main thing is not to miss a single berry) then these crushed berries are squeezed through gauze to get the juice. Then a glass of sugar is added to this juice and stirred until dissolved) and so on with all the other berries! This is our favorite recipe! In 1 day, in 2 approaches, you can prepare up to 12 liters from a giant bush) usually we collect about 20 kg of berries from a bush (yes, the bush is gigantic - it is about 40 years old) from which we get 30-40 liters of jelly!

Vodka from jam is ready.

Blackcurrant jam: always excellent results

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

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

How to prepare currant jam, Kiev recipe:

How to make blackcurrant jam for the winter:

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red currant jam, but it is much healthier.

Ingredients:

Redcurrant jam: tasty and aromatic

granulated sugar - 15 glasses.

Ingredients:

citric acid – 6 g.

for 1 cup of currants = 1.5 cups of sugar, why 1.5 - because currants are a little sour.

White currant jam: a little troublesome, but delicious!

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;

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

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

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotika, Dubrovskaya, Dobrynya, Izyumnaya and others. Large berry It’s faster to process (sort out, wash), so the preparatory process will take much less time.

fresh raspberries - 2 kg;

Cooking

red currants - 1 kg;

Blackcurrant jelly jam

Cooking

5-minute 1x1. The syrup will harden like jelly
Boil the alcohol until it boils, remove the foam and add sugar to taste and you won’t be able to tell the difference between the same jam. I don’t like jam, rubbing it through a sieve and there will be no skins and seeds + gelatin and jam is ready.
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!

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

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

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

You should also take into account the thickness of the berry peel. For jams and compotes, varieties with thin skin, but for freezing it’s the opposite with thick.

red currants – 1.5 kg;

We wash the berries, remove the stems and tails, and dry them. Pour the finished berries with water, wait until it boils, add 8 cups of sugar, let it boil again, and boil for five minutes. Turn off the heat, add more sugar, stir. Cool and pour into prepared containers.

raspberries - 2 kg;

First of all, wash the berries and leave them to dry. And we begin to prepare the jam, pour raspberries into the container for making jam and pour sugar on top (6 glasses), then wait for the juice to appear, then add currants and pour the remaining sugar on top. Turn on the stove and place our pan with berries; as soon as the ingredients begin to boil, let it sit for ten minutes. Remove the foam from the jam and add citric acid. Gently mix the finished jam with a wooden spatula, pour it into jars, close the lids, leave the finished jam in the apartment for a day, and then put it away in the cellar or refrigerator.

Blackcurrant jam-jelly Currants make wonderful jams and sorbets, jellies and compotes, as well as preserves! The main value of this berry is that it contains a lot of vitamin C, more than lemon. Therefore, if you want to keep your immunity in good shape in winter, find time for tasty and healthy twists. Currant jam can be prepared in the usual way(berries + sugar) or with a little experimentation. For example, by using gelatin in cooking, you can achieve a wonderful jelly effect in ready-made jam from blackcurrant! Ingredients black currant – 1 kg sugar – 1.5 kg water – 0.5 l. gelatin – 2 tbsp. spoons of star anise - 2 stars For currant jam, you can use either whole berries or ground in a meat grinder or food processor (if you like homogeneity). IN this recipe whole currants are used. How to make currant jam-jelly 1. Prepare the syrup. Dissolve sugar in warm boiled water. 2. Pour the syrup over the blackcurrants, which must first be sorted and rinsed well. Let the berries sit in the syrup for about 10-15 minutes. 3. Then put the currants and syrup into a saucepan, bring to a boil over low heat, add star anise, and boil the jam for 10 minutes. We take out the star anise so that the currant jam is not overly saturated with the aroma of these spices. We leave aromatic mixture for several hours (2-3 hours). 4. Boil the jam again, boil again for 10 minutes. Turn it off and add gelatin, preferably instant gelatin, which can be dissolved directly into the jam. 5. Mix the jam thoroughly so that the gelatin is evenly distributed in it. 6. Pour the jam into clean, dry jars and close with lids. Do not turn the jars over; let them cool in their normal position so as not to spoil the “jelly”. By the way, try to choose beautiful jars, maybe even small ones that are suitable for serving jelly jam directly into themselves (so as not to spoil appearance). Blackcurrant jam-jelly is best eaten in the first months of winter so as not to store it for a very long time. Lovers of assorted jam can be advised to include raspberries in this recipe, as additional ingredient(about 400g will be needed), which will give the finished delicacy a very interesting sound. Bon appetit!

Do you want a jam cake?

Redcurrant jelly jam

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

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

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

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.

For jam, take well-ripened currants; they must be carefully picked from the bunches, removing spoiled and bruised berries, and placed in a colander. Rinse thoroughly under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

lemon – 2 pcs.;

Redcurrant and raspberry jam

gooseberries - 1 kg;

Currant jam with raspberries

Jelified jam is made according to the recipe: 7-4-11.7 cups of currants, pour 4 cups of water and bring to a boil. Add 11 cups of sugar and cook for 5 minutes. It turns out to be jelly. The berries are very soft and not at all hard, as sometimes happens in currant jam. It stores perfectly and never turns sour... it turns out to be just 3 liters...

Need:

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 make jam from black currant five minutes. The ingredients are simple:

ekskyl.ru

Grandma's currant jam has fermented, you can immediately put it in the toilet or put it in a mash, if so, give me the recipe.

Grandfather

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).
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.
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.

t4ntt

linochka

sugar – 1 kg.
Ingredients:
sugar – 3 kg.

Ingredients:

If from red - 1/1, in a slow cooker for 1 hour in stewing mode. It turns out great jelly

Ed

0.5 cups sugar

Kolya Belousov

Wine from fermented or old jam is a so-so solution, a C grade... You have to try hard to make sure it comes out of selected wine materials...

Gone with the wind.

You only need to cook blackcurrant jam and jelly for only a short time: 5-7 minutes. Place the hot mixture into jars and let cool - incredibly tasty and fragrant dessert ready!
The most delicious currant jam is jelly! Absolutely everyone loves currant jelly jam. 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:
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:
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!
Cooking
black currants - 6 cups;
Cooking
blackcurrant - 6 cups;
Squeeze the juice in a juicer and boil with sugar.

5-minute currant jam, the recipes of which I offer you for consideration today, is one of my favorites. To be fair, I must say that I am still Carlson, and I love almost any kind of jam. But there are two favorites - five-minute currant jam, the recipe for which I will give below, and jelly-like currant jam. This kind of jam looks like thick jelly, I tried it while I was still a student, with the landlady from whom I rented a room. It was so delicious, simply incredible! Nobody cooked this at home, so I remembered the taste and consistency for the rest of my life. And, to my joy, I recently found a recipe for this wonderful jam online, so I’ve been preparing it myself for the second year now. That’s why I’m sharing with you some currant deliciousness. Besides, I can’t help but tell you about the vitamin version preparation - blackcurrant jam without cooking tastes like summer itself!

Instructions

The fastest and thickest five-minute currant jam

This jam is cooked so quickly that there is practically no time to lose vitamins. Try making just 2 liters of jam first, and if you like it - I think you will definitely like it - just double or triple the amount of ingredients. So, to prepare such jam in the amount of two liter jars, you will need to take the following products:

Black currants – 5 glasses without a slide;
Filtered water – 2 glasses;
Granulated sugar - 7 glasses.

Yes, there is quite a lot of sugar, but it turns out great sugar syrup. In addition, currants for this jam can be used either very ripe or medium ripe, in any case, the taste will be very balanced. You can make jam either from freshly picked berries or from frozen ones, the same thing happens. First you need to sort out the currants. We remove all the branches, wash the berries thoroughly several times to remove all the debris, of which there is usually a lot.

Place the berries in a colander and let the water drain off a little. Now take a saucepan or your favorite enamel bowl in which you prepare the jam. Pour it there required amount water. After which you will need to pour the currants there - immediately into cold water. We wait until it boils. As soon as it boils, add granulated sugar and mix everything quite quickly, but carefully so as not to crush the berries.

We are waiting for it to boil again. By this moment, dry and sterilized jars should be waiting for us on the table. Pour the jam hot and roll up the jars immediately.

We take into account an important point - currant jam is prepared only in small portions; if you prepare the entire crop at once, the currants will overheat while they boil, the pectin will be destroyed, and the jam will not be so thick!

Currant jam 5 minutes

Very similar to the previous recipe, tasty, thick, with whole beautiful berries. The proportions of the products and the method of preparation are slightly different, try making a little jam, I think the result will not disappoint you. Again, the same rule applies here as in the previous recipe - in order to prevent pectin from being destroyed by overheating, cook the jam in small portions - boil quickly, pour quickly - and voila, everything is ready. To prepare you will need to take the following products:

Currants – 5.5 cups;
Water – 1.5 cups;
Granulated sugar -7 cups (divide into 2 servings).

First, let's prepare the berries. We sort the currants very carefully, making sure that branches and other debris do not get into the preparation. Then we take cold filtered water and pour it into the container in which we will cook the jam. Add currants and half the sugar there. Mix everything, put it on the fire and wait for it to boil.

As soon as it boils, set the timer for exactly 5 minutes. After this time, add another half of the sugar, 3.5 cups. Stir until the sugar has just dissolved. There is no need to wait for it to boil again.

The jars should already be prepared, sterilized, clean and dry, and the lids too. Immediately pour the hot jam into the jars with a ladle and seal everything up. Don't turn it over, it's not necessary. Just wrap it up until it cools down. It can be stored well for up to 3 years; it won’t even become candied.

Currant jam without cooking

Super simple jam, it really takes 5 minutes to prepare, no more. The proportions are incredibly simple, 1:1, in addition, you can make such jam even from frozen berries. If you cook according to all the rules so that the vitamins are preserved, then you will need to mash the berries with a wooden spoon. But then there is no talk about cooking speed. But real lazy people like me prefer a meat grinder or blender. To prepare you will need:

Granulated sugar – 500 grams;
Currant berries – 500 grams.

It’s prepared like this: first you need to sort out the blackcurrant berries and remove all the debris. After that, you need to rinse the currants a couple of times and pour them into a colander so that the water drains. Since the jam is “raw”, there should be no water in it; the berries are needed, although not dry, but still well dried.

After which the berries are crushed - as already written above, either with a meat grinder or a blender. And then the berry mass is covered with sugar. We're not rolling anything out yet; some edits may be needed. First, leave the bowl of jam at room temperature under a towel, wait until the sugar is completely dissolved. Once it has dissolved, try it. Perhaps there is not enough sugar for your taste, then add more, and wait and try again.

You don’t have to roll up the jam, but simply cover it with dry lids. It is stored exclusively in the refrigerator and can last up to a year. If you are afraid that it will spoil or become moldy, you can sprinkle 1.5-2 cm of sugar on top, then nothing will happen to it. A small note - this raw jam can be made from any seasonal berries, be it raspberries, strawberries, sea buckthorn, and so on.

Blackcurrant does not need to be boiled for a long time, it is stored well, but how to cook blackcurrant jam so that it is thick and at the same time preserves all the beneficial substances? Now I’ll tell you the secret of blackcurrant jam fast cooking so that it turns out jelly-like.

I still remember how my mother first made this jam as a child. It was somehow fashionable and unusual back then; my mother learned the recipe from a friend. And the very name “five-minute”, and the fact that it turned out like jelly - it all seemed like a miracle. In general, this is mine favorite jam from currants.

When we make currant jam, we don’t add all the sugar at once; we need to leave a portion of sugar to add at the very end of cooking, then we get a jelly-like consistency. This is the trick.
Five-minute blackcurrant jam is a completely hassle-free preparation, and in winter it will save you from colds and boost your immunity and mood.
So, let's figure out exactly how much and when sugar is needed for five-minute blackcurrant jam, here is the recipe.

How to make blackcurrant jam - five minutes - jelly-like

Products:
black currants – 2 liters
granulated sugar – 2 liters
Water – 0.5 liters
1. First, prepare the berries, carefully sort them and wash them. This is the most difficult and long stage.

To get the daily requirement of vitamin C, 20 black currants are enough, and it contains twice as much potassium as bananas.
Black currant is one of the healthiest berries, and five-minute jelly jam will fully preserve these properties. We looked at how to make blackcurrant jam, if you also have red currants, then the jam is cooked according to the same principle, only take 300 grams more sugar, since red currants are more sour.

blackcurrant jelly jam for the winter step by step instructions

Description

Jelly-like currant jam for the winter - 5 different recipes

The most delicious recipes for jelly-like black and red currant jam

Currants are one of the most delicious, healthy and fragrant berries from which they are made different blanks for the winter. Jelly-like currant jam - favorite treat adults and children. This berry has unique gelling properties that turn a liquid product into a thick jelly.

How to cook currant jelly at home?

This question is relevant for many. To prepare such a preparation, you can use red, black or white currants, and the taste of the product will be different and unique. You can also combine raspberries, gooseberries, blueberries - from this berry jelly will only win.

The best recipes for making jelly-like currant jam:

Content: Recipe 1. Blackcurrant jelly with lemon juice

Purified water – 1.5 cups.
Ripe black currants - 5 cups.
Freshly squeezed juice of half a lemon.
Sugar – 1 glass for every 1.5 glasses of juice.

Wash and sort the berries, remove the branches. Pour clean berries into a deep saucepan with a thick bottom, grind with a blender, add water and lemon juice.
Place over medium heat and simmer for 10 minutes after the berry mixture boils.
Throw the boiled berries into a colander with gauze to get pure juice. Cover the top of the colander with a lid and leave in this state for 3-4 hours, until the berries give up all the juice.
In order not to wait for a long time, you can go the other way - squeeze the berries with your hands, although the juice will not be so clear.
Add sugar to currant juice at the rate of 1.5 cups of juice and 1 cup of sugar.
Mix liquid jam and put on medium heat. While the juice boils, you can prepare a glass container for the jelly. Each housewife has her own method of sterilizing jars.
After the juice has boiled and boiled for 5-7 minutes, you need to check its ability to form pectin. Drop half a teaspoon of hot product onto a saucer and place in the refrigerator. As soon as the jelly has cooled, take it out and drop a couple of drops of the hot mass into it again. Place in the refrigerator again for a couple of minutes.
If a thin film begins to form on the jelly in the saucer, which you can check with a spoon or simply press on it with your finger, then the jelly is ready. If the product does not thicken, it needs to be boiled for another 3-4 minutes.
Spill hot product into clean jars, roll up the lids and sterilize in a pan of boiling water for 20 minutes.
So it’s ready, fragrant, beautiful in color and very tasty. jelly jam of black currant in glasses for the winter. It can be served with pancakes, pancakes and various desserts.

The remaining currant pulp after the jelly can be used to make compotes, wine or tinctures.

Recipe 2. Jelly red currant jam “Five Minute” Required ingredients:

Red currant berries – 2 kg.
Water – 1 glass.
Granulated sugar – 3 kg.

Sort through, wash the berries, remove the stems and drain in a colander. Prepare sugar syrup.
Add berries ground through a meat grinder or blender to the boiling syrup, bring to a boil and boil for 5-7 minutes.
Strain the berry mass through cheesecloth or rub through a sieve.
Pour the finished product into sterilized jars and seal for the winter.

Recipe 3. White currant jam in a slow cooker

White currants differ in taste from red and black berries, however, the jam made from them is just as tasty and aromatic. To prepare this very simple recipe you will need:

White currant berries – 1 kg.
Sugar – 1 kg.

Wash, sort and remove stems from the berries. Pour the currants into the cooking bowl. Cover the berries with sugar and select the “Stew” option for 1 hour.
To prevent the jam from burning after half an hour, you need to stir it. To make the product thicker, you need to turn on the “Heating” function for another 1.5-2 hours.
This preparation can be prepared for the winter. To do this, at the end of stewing, you need to turn on the “Cooking” option for 5 minutes. Spill finished product into clean jars and roll up.
White currant jam is served with tea and is also used as a filling for buns and pies.

Recipe 4. Blackcurrant jam-jelly in glasses

Blackcurrant – 6 cups.
Sugar – 4 cups.
Water – 1 glass.

Prepare sugar syrup. Mix water with 1 cup sugar. Add washed, sorted and peeled berries to the boiling sugar mass.
Bring to a boil and simmer for 7 minutes. During the cooking process, it is necessary to remove the foam.
At the end of cooking, add the rest of the sugar and stir until it is completely dissolved.
Remove the finished product from the heat and pour into clean jars and roll up. The jam turns out thick like jelly.

Recipe 5. Fragrant jam blackcurrant with ginger

Granulated sugar – 800 g.
Water – 400 ml.
Ginger root – 1 teaspoon.
Black currant berries – 550 g.

Place the stemmed, washed and dried currants in a colander and pour over boiling water.
Boil sugar syrup.
Grate the ginger root onto a fine grater.
Place berries and chopped ginger into boiling syrup and boil all products for 5 minutes.
Pour the hot jam into a clean glass container, and after it has cooled, transfer it to a cool place for storage.

Other articles

Blackcurrant jam - jelly for the winter - Delicious food

Blackcurrant jam

Blackcurrant jam is very tasty and full of vitamins.

In the specified proportion of berries and sugar, the jam-jelly turns out very tasty. Currants contain a large amount of pectin, so they make excellent jelly, just like black currants. and from red currants. To make it homogeneous, jelly is boiled from berry juice.

But today we are making delicious blackcurrant jam with jelly properties. This jam is cooked in one step, which makes it easier to prepare.

If you store it in a cool place, you can use regular nylon lids!

11 cups black currants
1.5 glasses of water
13 cups sugar

Making blackcurrant jam for the winter:

So, wash and sort the blackcurrant berries, freeing them from green branches.

Pour the berries into a large saucepan or bowl for jam, pour in the water, heat and boil.

After boiling, cook for 10 minutes.

Then pour in 13 cups of sugar,

Mix the jam with black currants well until the sugar dissolves (cook for another 5 minutes).

Turn off and cool.

Jam can be sealed in jars in two ways

Blackcurrant jam should be stored in the refrigerator or cellar. In this case, we close it like this:

Cool the blackcurrant jam completely and pour into sterilized, dry, cold jars and close nylon covers. This jam is perfectly stored in the cellar.

If you don’t have a cellar and a lot of space in the refrigerator, then pour the blackcurrant jam hot right away. We also prepare jars (read: “how to sterilize jars for blanks”).

Pour hot jam into sterilized jars and seal with boiled metal lids. Turn the jam jars upside down and leave them in this state until they cool completely; there is no need to wrap them in anything.

The proportions of berries sugar and water are very good - proven by many years of experience - this is an old recipe, I hope you like it!

Black currants are also good in compotes. We like to make assorted dishes for the winter: compote of black and red currants.

Now the raspberries are ripening at full speed. If you have a good raspberry harvest this year, roll up a refreshing concentrated compote from raspberries for the winter!

Very tasty and healthy!

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Blackcurrant jelly, winter recipes to suit your taste

Blackcurrant jelly, winter recipes

One of my favorites vitamin desserts We have long considered blackcurrant jelly. I learned the first recipe for the winter from my grandmother, when neither gelatin nor other thickeners were added to the preparations, and there were no multicookers; everything was cooked on the stove in a large basin. There was always a sea of berries, only they had time to roll up the jars. And after all, everything was eaten; the delicacy was more accessible than sweets.

Housewives with children love to make blackcurrant jelly. Everyone immediately wants to try the glowing jelly beautifully laid out on a plate. Preparing it is not at all difficult, and it is not necessary to add thickeners, because currants have enough of their natural pectin. It also contains a whole group of vitamins that really help us out in winter.

How to make blackcurrant jelly

Of course, the big plus is that the berry contains a lot of pectin and gels itself. But currants give up their juice hard. Therefore, you always have to tinker with the berries. But the result always justifies our efforts.

To separate the juice, they use different methods: stew the berries and rub them through a sieve, grind them in a food processor or pass them through a meat grinder, squeeze the juice through a juicer. Any method has a right to exist, you need to choose the one that is more convenient for you. Let's look at recipes with different methods of juicing.

Blackcurrant jelly, recipes

For this type of preparation, you can take a slightly unripe berry, the juice from it gels better and the result is lasting.

Traditional recipe for currant jelly

Black currant
A glass of water for every kilogram of berries
Sugar, 500 grams for each liter of juice

First we sort and wash the berries. In this case, I don’t cut off the tails; they will still remain with the cake. I put the washed berries in a colander and shake them a little so that the excess water drains out faster.

After this, you need to weigh the berries to find out how many glasses of water to pour. Pour everything into a bowl or wherever we will cook it and fill the berries with water. It needs to be boiled and boiled for about ten minutes so that the berries burst and the juice flows out.

Then I rub the berries in portions into a stainless steel pan, where the jelly will be cooked. This can be done using a wooden spoon or spatula. The amount of juice also needs to be measured so that you know how much sugar to add. I measured it by eye in advance, pouring liter jars of water into the pan.

Add sugar little by little, in portions, into the already hot juice, continuing to heat until everything boils; you need to cook at a low temperature and stir all the time so that the sugar dissolves evenly. I boil the jelly by a third of the total volume; by the way, to make evaporation go faster, it is better to take a wide and low pan.

The entire boiling process takes about an hour. Then I immediately pour hot jelly into jars and roll them up. The jars must be sterile and dry, preferably warm. Then you don’t need to turn them over or touch them at all while the gelling process is underway.

I found a good use for the cake left over from the berries. I lay it out on a baking sheet and dry it, then store it in a glass jar. In winter, it makes an excellent aromatic tea.

Blackcurrant jelly recipe - five minutes

How to make jelly:

I sort the berries and wash them well, pouring them into a colander under the tap. Then I pour it into a cauldron or saucepan and pour water into it, start heating it very slowly so that the berry releases its juice, this takes about 15 minutes.

Next, I squeeze out the juice; if there are few berries, I do this through gauze folded in several layers. I pour the juice back into the saucepan, add sugar and simmer for 20 minutes. Then I pour the hot jelly into jars.

Blackcurrant jelly through a meat grinder

Liter of squeezed juice
0.45 grams sugar

I sort the berries, leave the tails, sometimes even twigs, there’s nothing wrong with that. I put it through a meat grinder. It turns out thick mass, the seeds and skins still come out and the juice is very difficult to separate. I pour the mixture into a wide bowl and add a little water there. If there was a five-liter bucket of berries, then you need a glass of water.

I slowly heat the mixture and then let it simmer for ten minutes. During this time the juice will be well separated. Afterwards all that remains is to squeeze everything out through gauze, I fold it into 4 layers. I pour sugar into the resulting juice and cook over medium heat until a thick film begins to form on the surface, which means the jelly is ready and it’s time to pour it into jars.

Raw blackcurrant jelly

Yes, I do that too. In this case, all vitamins are perfectly preserved. Only here you need to maintain special sterility, pour boiling water over all objects that will come into contact with the berry. The berries themselves need to be sorted very well, tear off the tails and select overripe ones, as they provoke fermentation.

For this you will need:

How to prepare raw jelly:

In this case, the juice is separated through a juicer; if there are seeds, you also need to pass it through gauze, which needs to be boiled.

Next, grind the sugar into powder using a coffee grinder. You can add it whole, but it will take longer to dissolve. Add the powder to the juice and start heating until everything is completely dissolved. Do not bring to a boil and immediately pour into sterile jars. I store this jam in the refrigerator.

Blackcurrant jelly, my favorite recipe

Blackcurrant jelly jam

What to do if there is a lot black currant. A regular jam I don’t even have the desire to cook. A recipe will come to the rescue jelly jam. It’s easy to prepare, eats quickly, because it’s very tasty and not ordinary.

Currants - 11 tbsp.
Sugar - 14 tbsp.
Water - 3 tbsp.

To prepare jelly jam you will need a large saucepan. Pour 3 glasses of water into it and add 7 glasses of sugar.

Blackcurrant jelly jam ready.

The jam will thicken and become jelly-like not immediately, but about a week after preparation.
You can use not only black currants, but also other berries, for example, raspberries, red and white currants. Or make an assortment.

Blackcurrant jelly for the winter

And, as a rule, the first thing that is subsequently eaten is blackcurrant jelly for the winter. After all, currant jelly is so convenient and delicious to spread on toast or simply eat as a delicate delicacy with milk or hot tea on long winter evenings.

The recipe for currant jelly is simple, but there is one version of black currant jelly with a little secret, thanks to which black currant jelly for the winter turns out very thick, similar to jam - before rubbing the currants through a sieve, the berries need to be crushed in a blender, everything the rest is almost identical to preparing regular currant jelly.

For blackcurrant jelly you only need the berries and sugar. Calculating the required amount of both is not difficult. You need to take about 10-20% more sugar than you will get for currant puree. And from one kilogram of berries you get 600-700 g of currant puree. For example, if you have one kilogram of black currants, then you need to prepare 750 g of granulated sugar.

Recipe for making blackcurrant jelly for the winter:

Clean the berries from leaves and other debris without tearing off the stems, then rinse under running water and let the water drain. Only now can you remove the stalks remaining on the berries. If you picked the berries yourself and are confident in their purity, then perhaps you can skip the washing step and just sort the berries.

Grind clean prepared berries in a blender or food processor.

And only now can the currants be rubbed through a sieve with a special masher. Pre-grinding in a blender means that after rubbing through a sieve, you get not currant juice, but the most delicate puree from currants, moreover, the amount of remaining cake is significantly reduced, but this cake can then be used for compote or fruit drink.

Weigh the mashed puree and measure out the required amount of sugar. One more little secret– in order not to “lose” the puree when transferring from one cup to another, you need to wipe the currants directly into the saucepan in which the jelly will be made, and first weigh the empty saucepan. Then the weight of the puree can be easily calculated by weighing the pan with the puree.
Pour half of the existing sugar into the puree, stir and bring to a boil over low heat, stirring constantly.

Remove the pan with currant puree from the heat, add the second half of the sugar and quickly stir it thoroughly. You may notice that the puree begins to gel literally before your eyes.

Quickly spread the still hot blackcurrant jelly into prepared sterilized jars (it’s more convenient to use several small jars) and close or roll up.

Cover jars of currant jelly with a blanket or thick rag for the winter so that cooling occurs slowly. The next day, you can put the jelly in a dark and cool place and store it there.

Thick jelly from red and white currants is prepared in exactly the same way, and the red currants will gel even better, and the finished jelly will be even thicker.

Pyatiminutka currant jam, recipes with photos

Five-minute currant jam, recipes with photos. How to make currant jam Five minutes: jelly, without cooking, in a slow cooker

In our areas it is difficult to find a more unpretentious and at the same time mega-healthy berry than currants. Red, black, white, pink, golden and even green - it always pleases summer residents with a bountiful harvest and specific sweet and sour taste. It is precisely because of the specific taste characteristics Many people prefer to make currant jam from this berry, in which beneficial vitamins are preserved, and the berry taste becomes richer and sweeter. In our article today you will find the most best recipes this currant delicacy. But we are not talking about traditional jams and confitures. We bring to your attention Pyatiminutka currant jam - the fastest, most delicious and useful option this delicacy.

Blackcurrant jam Pyatiminutka, recipe

Pyatiminutka blackcurrant jam is moderately sweet and very tender, the recipe for which is waiting for you below. Fully justifying its name, this delicious preparation for the winter it will take literally 5-7 minutes to cook. main feature recipe - the berries will retain their shape, and the syrup will gradually give the jam a jelly-like consistency.

Ingredients for five-minute blackcurrant jam

currant berries - 1 kg
sugar - 1.3 kg
water - 450 ml.

Step-by-step instructions for making blackcurrant jam Five minutes

Wash and sort the berries, removing twigs and leaves. Place the currants in a colander to get rid of excess liquid.

On a note! If you don’t have enough blackcurrants, then you can safely add red or white berries - this will give the delicacy an even more pronounced taste and color.

Place the berries in a saucepan, add half the sugar and water. Bring to a boil and cook for 5 minutes. Remove the foam with a wooden spoon.

Add the remaining sugar and water, stir and bring to a boil. Cook for 5-7 minutes. We check the readiness of the jam as follows: drip a little currant jam on a dry plate. If the drop holds its shape, then the jam is ready.

Pour the hot jam into clean, sterilized jars, close the lids and turn over. We wrap it in something warm and send it to cool in a dark place.

Five-minute redcurrant jam without cooking, recipe

Delicious jam without cooking is not a myth, but a reality. For example, cook raw jam-five minutes from red currants without cooking, you will find the recipe below, it is very simple and quick. And to add originality to the delicacy, we recommend adding citrus fruits, for example, oranges, to the raw jam.

Ingredients for red currant jam with orange Pyatiminutka

red currant - 1 kg
granulated sugar - 2 kg
large orange - 2 pcs.

Instructions on how to make five-minute jam from red currants and oranges

We wash and sort the berries. Wash the oranges and pour boiling water over them.
Prepare glass containers: place clean jars in an oven preheated to 100 degrees for 10 minutes. Boil the lids in boiling water for 5-7 minutes.
Chop red currants. This can be done in several ways: in a meat grinder, blender, or grind through a sieve.
We also grind the oranges to a puree in any way convenient for you, along with the peel.
In a deep bowl, mix berry and citrus puree, add sugar and mix thoroughly until the latter is completely dissolved.
We pack raw jam into jars. Sprinkle a tablespoon of sugar on top to prevent mold from forming. Cover with lids and store in a cool place, preferably in the refrigerator.

Five-minute blackcurrant jam in a slow cooker, recipe

Making any jam in a slow cooker is simply a pleasure. The smart machine itself will make sure that the treat does not burn or leak. Even jars can be sterilized using this miracle technique. Five-minute blackcurrant jam in a slow cooker, the recipe for which you will find below, will not take the notorious 5 minutes to prepare, but a little longer. But since the multicooker will do almost all the work for the housewife, the cooking time will fly by very quickly.

Ingredients for five-minute blackcurrant jam in a slow cooker

currants - 1 kg
granulated sugar -1.5 kg

Instructions for preparing currant jam Five minutes in a slow cooker

The berries should be washed, sorted and dried on a paper towel.
Sprinkle the currants with sugar, stir and leave in the refrigerator for a day so that the berries release their juice.
Pour the currant mixture into the multicooker bowl and set the appropriate mode - “Stew” or “Jam”. Set the program time to 1 hour.
Place the finished treat into sterile jars and seal with lids. Allow to cool upside down, having first rolled it into a warm blanket.

Delicate currant jelly for the winter, five-minute recipe

Currant jelly for the winter turns out to be especially tender and beautiful. Rich taste and the bright color of this dessert has long won the hearts of many housewives. Delicate currant jelly for the winter Five minutes - quick option this delicacy. It literally takes time to prepare in a matter of minutes, but to please your unique taste maybe for years.

Ingredients for the recipe for currant jelly for the winter Five minutes

red currant - 1 kg
sugar - 1.3 kg

Instructions for preparing five-minute currant jelly

Using a blender or juicer, chop the currants. We drain the juice and filter it through a sieve lined with gauze.
Mix the juice with sugar and put on the fire until it boils.
Immediately after the currant syrup boils, remove it from the heat and pour it hot into sterile jars.
We close the jars with lids and send the jelly to cool. The delicacy will acquire a thick jelly-like consistency in about a day after preparation, so you should not worry that it may be liquid at first.

Pyatiminutka blackcurrant jam, video recipe

The following video recipe will tell you how to prepare delicious blackcurrant jam. Thanks to his detailed step-by-step instructions, learn how to cook quick five minutes Even a novice cook can make currants.

Gray eyes are unique in their own way, but not too expressive. This is why it is so important for those with gray eyes to learn how to do natural daytime makeup. In this article we will reveal several secrets for creating beautiful everyday makeup.

To paraphrase a well-known expression, we can say: “How many countries - so many features of booking hotel rooms.” Indeed, the cost of living and additional expenses, charged when reserving tickets, directly depend on which country you are traveling to. It is about possible monetary “surprises” that will be discussed in our article, prepared jointly with one of the fastest online hotel search engines – Hotellook.ru.

Currant jam for the winter, step-by-step recipes

Currant jam, symye delicious recipes

Jam is a delicacy that takes us back to childhood; its taste always reveals the care and love of loved ones. Do you want to plunge into a sweet childhood by trying your favorite berry treat from a dusty jar that was stored in the cellar. We offer you this version of a canned treat like currant jam, which is rich in vitamins. Let’s start with the “story” about how to make currant jam with your own hands.

Currant jam - what is it like?

We are all so used to this dish, it goes with us through life almost from the pot. But what kind of dessert is this? It turns out that jam is an original Slavic sweet, inherent to the Eastern Slavs and even the Caucasian peoples. It is mainly made from fruits and berries, but sometimes you can find jam from vegetables, nuts, pine cones and even flowers, for example, dandelion jam. There are several main types of jam:

Five minutes - this jam is cooked for 5 minutes.
Raw jam, or as we call it “Vitamin”, which is not subjected to heat treatment during the cooking process and retains most of the nutrients;
Regular jam - preparing such a twist usually takes no more than an hour.

Useful properties of currants

There are two types currant berries: black and red. Both berries are very healthy, but differ slightly in chemical composition. Black currants contain more vitamins than red currants, especially vitamin C and iron. Therefore, black currants are used in the treatment of colds, in the prevention of scurvy and vascular and heart diseases. But red berries are also superior to black ones in some respects, for example, in vitamin A content.

Raw currant jam or “Vitamin”

The process of preparing black and red currant jam is no different, so for this recipe you can choose berries of any color. Most vitamins remain in Vitamin jam. It is not exposed heat treatment, but lasts a long time in the jar due to the large amount of sugar (sugar acts as a preservative). Let's look at the step-by-step preparation scheme for this dish. Ingredients:

1 kg of black or red berries;
1 kg of sugar (some recipes contain 2 kg of sugar, it depends on how much you like sweets).

Cooking instructions

Before preparing the “twisted dessert,” the berries must be washed and cleared of twigs.
Then add sugar to the berries and grind them in a blender;
Leave the resulting mass for a while so that the sugar dissolves.
At this time, sterilize the jars and lids. Some people do this over steam or in the oven, but if it’s a hot summer, then it’s enough to wash the jar and lid with soda and put them in the sun.
The sugar has dissolved, we can close it. This jam is stored in the cellar, where a constant low temperature is maintained.

If you plan to store currant jam in the refrigerator, you can simply cover it with plastic lids.

Five-minute currant jam

After “Vitamin” or raw jam, according to the composition of vitamins, the jam should stand for 5 minutes. We remind you that the recipe for blackcurrant jam is no different from red berry jam. Ingredients for 5 minutes:

1 kilogram of currants (black or red);
1.5 kilograms of sugar;
1.5 cups of water (water is needed if you want to keep the berries intact).

Sweet twist cooking session

Now comes our step-by-step scheme for making jam at home with whole berries.

As in the previous recipe, the berries must be washed and cleared of any remaining branches.
After this, sterilize the jars. We wash them with soda, and then put each one over steam or put it in the oven to dry.
At the same time as point two, you can make syrup. To do this, add water to the sugar and put it on low heat. As soon as the water heats up, stir it until the sugar is completely dissolved.
Dip the berries into the resulting syrup and cook for 5 minutes. Now all that remains is to pour the resulting jam into jars and roll up.

To keep the jam longer, after rolling it, wrap it in plastic and a blanket, turning the lids down. This “old-fashioned” method additionally sterilizes our containers and lids, and, of course, checks whether you have closed the winter dessert tightly. If it is not important for you to keep the berries whole, you can do without water.

As with raw jam, add sugar to the berries and grind with a blender, not necessarily until smooth.
Leave the resulting product for a while so that the sugar dissolves, and then put it on low heat and stir until it boils.
As soon as the jam boils, wait 5 minutes and pour into jars to seal.

Other currant jam recipes

Recipes for currant jam delight chefs with their abundance; no matter what additives you add to the sweet berry mass, your “brew” for the winter will be aromatic and very tasty. We will give you three options for combining black and red berries with other ingredients, and we will talk about each combination in detail, describing in detail how to reproduce the recipe yourself at home.

Blackcurrant+orange

Let’s not beat around the bush for too long, but let’s immediately list the necessary ingredients that will help you make delicious blackcurrant jam:

Blackcurrant (where would we be without it) - 1 kilogram;
Sugar - 2 kilograms;
Oranges – 2 pieces;

That’s it, now let’s go through the nuances of cooking this recipe step by step:

Wash black berries and oranges. Peel black currants from twigs and leaves.
Cut the oranges together with the peel into pieces and place in a blender, add black currants and chop.
Sprinkle the resulting mass with sugar and place on low heat, making sure to stir the jam. This is done so that the sugar dissolves and the mass boils evenly. Bring currant jam to a boil.
Pour into pre-sterilized jars and close.

By the way, you can also make redcurrant jam using this recipe. The combination of red berries and orange is no worse than with dark berries.

Red currant+ nut+ honey+apples

As a result of the fusion of such seemingly unusual products, you will get a very tasty dish that will appeal to more than one sweet tooth. Required products:

Red and black fruits - 500 grams each (if there is one berry, then, accordingly, we take 1 kilogram of it).
Apples - 500 grams;
? kilogram of sugar;
One and a half cups of walnuts
Honey - 1 kilogram.
Water - 200 ml.

The instructions for your actions in the kitchen are as follows:

First of all, wash and sort the currants.
Place in a container and add 200 ml of water. Place on low heat and cook until the berries soften.
The softened berries must be crushed with a masher or using a sieve.
After this, over moderate heat, melt the sugar and honey together. We need to achieve a homogeneous mass.
At this time, cut the apples into small slices and chop the nuts. We add the prepared products to our sweet mass. Mix everything.
And only after that add the grated currants.
After stirring, put on low heat and cook, stirring, for about 1 hour.

After this, it is necessary to carry out the final stage, namely, pour into pre-sterilized jars and roll up.

Red currant + banana

We will need the following list of products for cooking sweet twist for the winter:

Red currant juice - 1 liter;
Sugar - 0.6 kilograms;
Bananas - 5 pieces.

First of all, wash and peel the red currants.

We process the berries into juice, we need to get 1 liter of juice.
Peel the bananas and grind them in a blender.
Mix juice, sugar and banana puree.
After this, put the resulting mass on moderate heat and bring to a boil, stirring constantly.
As soon as the jam boils, you need to reduce the heat and simmer for about 40 minutes.
We put the resulting currant jam into pre-sterilized jars and roll up also sterilized lids (how to sterilize containers was mentioned earlier).

We hope that you will enjoy the recipes we offer, and for many years to come. winter evenings over a cup of tea and surrounded by your family, you will enjoy delicious and beautiful dessert made with your own hands. Bon Appetit!

Video: blackcurrant jam “Five Minute”

Blackcurrant is very rich in pectin, which makes its jams similar to jelly. But in order for the delicacy to turn out to be of really high quality, any jam must be cooked strictly following the technology.

How to make jelly-like blackcurrant jam without berries

For the preparation, take:

slightly overripe black currants - 5 cups;
drinking water - 1.5 glasses;
sugar depending on the amount of juice obtained - 1.5 cups per 1 cup of juice;
fresh lemon - 1/2 part.

How to prepare this jelly-like jam:

Pour clean berries into a saucepan and add all the water and lemon juice to them. Blend the mixture with an immersion blender.
Place the resulting liquid puree on the stove and bring to a boil. Cook over very low heat for 10 minutes.
Line a colander with three layers of gauze and pour the hot mixture onto it. Wait until all the juice has drained into a bowl placed under a colander. Squeeze out the rest by hand
Measure the volume of juice and mix it with sugar: Take it, as mentioned, 1.5 cups per 1 cup of liquid.
Pour the juice and sugar into a saucepan, bring to a boil and cook for 5 minutes.
While the juice is cooking, cool a small saucer in the freezer. Drop hot juice onto it and wait for it to cool. If the juice immediately turns to jelly, stop cooking.
In a situation where the cooled juice remains liquid, continue cooking for up to 10 minutes.
Repeat the experiment with a cold saucer.
Pour the hot jelly-like jam into jars, which you first sterilize in the microwave or oven.
Let the jam cool and then cover it with lids.
Store the workpiece in a cool place.

How to make jelly-like blackcurrant jam with whole berries

Products you will need:

black currants - 6 cups;
granulated sugar - 4 cups;
water - 1 glass.

First, prepare a weak syrup from 1 cup sugar and 1 cup water. Remove the foam from it, and then dip the berries into the syrup. Bring the syrup with berries to a boil and cook for 5-7 minutes. After this, pour the remaining 3 cups of sugar into the bowl of jam and stir the jam very carefully with a wooden spoon. Mix while keeping the bowl on low heat. As soon as you feel that the grains of sugar have already dissolved, turn off the stove. Let the jam cool a little, and then put it warm into dry, clean jars. Cover each jar parchment paper, and place a plastic cover on top of it. Store the jam in the refrigerator.

How to make jelly-like raw blackcurrant jam

Take equal amounts of currants and sugar, for example 2 kg each. Sprinkle clean dry berries with sugar and crush them with a mashed potato masher. You can use a blender. Mix the mixture and place it in the refrigerator directly in the pan in which the berries were crushed. Stir the raw jam every 3-4 hours. When the sugar is well dissolved, transfer the raw jam into jars. Sprinkle a tablespoon on top powdered sugar- it forms a crust that will prevent the jam from fermenting. Store jelly-like raw jam in the cold.

Red currants have stronger gelling properties. It can be mixed with black in any proportions and jam can be prepared according to the recipes described above.

Vitamins for the winter - the best preparations blackcurrant jelly. Simple step by step recipes in our selection.

The blackcurrant jelly recipe has a very attractive aspect. The berry has high gelling properties that can turn liquid jam into jelly, and there is absolutely no need to add gelatin or any other thickeners.

This jelly retains about 80% even in winter. useful properties, so it is rightly considered a real storehouse of vitamins. During winter and spring vitamin deficiency, it perfectly supports the body.

It is believed that what is healthy is not always tasty. This is where this rule doesn’t work. With richly vibrant color and soft consistency Blackcurrant jelly has a pleasant sweet and sour taste. With such berry dessert any tea party turns into a real holiday.

Black currant – 1 kg
Granulated sugar - 300 g
Purified water - 2 tbsp.

To make jelly, you need to sort the berries, removing the twigs, leaves and tails.

Then rinse the currants with cold water. And put it in a colander. Drain off excess water.

To do this, you can use a meat grinder, blender, or simply mash with a potato masher.

Place the ground berries in a saucepan.

We put it on fire. Add water to them. Bring the whole mass to a boil. We turn down the flame. Stirring over low heat, cook for about ten minutes.

As a result, we get pure currant juice.

Pour the juice into a saucepan. We put it on the most small fire. Bring to a boil and begin to reduce.

During the cooking process, do not forget to remove the foam with a slotted spoon. Stirring constantly, add sugar little by little. And continuing to cook, bring the berry juice until it thickens. Twenty minutes will be enough.

Place the hot jelly into pre-sterilized glass jars. Let's roll up.

Store the preserves in a cool place.

Blackcurrant jelly is ready!

The dessert has a wonderful aroma and extraordinary taste.

Recipe 2: concentrated blackcurrant jelly for the winter

Guided by these step-by-step instructions with photos, you can brew a very rich and concentrated blackcurrant jelly. There is no water in the recipe. Instead, natural currant juice is used. This provides the treat with more bright taste and a pronounced berry aroma.

black currant – 1 kg
blackcurrant juice – 200 ml
sugar – 1.5 kg

Wash the berries thoroughly and place them on the table to dry.

Pour blackcurrant juice into a saucepan, bring to a boil, boil for 5 minutes, add berries and cook for another 10 minutes.

Then remove from heat, cool slightly and rub the currants through a sieve.

Throw the berry cake aside, and return the liquid part to the stove, heat it up, add sugar and evaporate over low heat for half an hour. When the mass has reduced by one third, pour into sterilized jars and roll under tin lids. Store in a pantry or cellar until winter.

Recipe 3: five-minute blackcurrant jelly (with photo)

Black currant - 2 kg
Sugar - 2 kg
Water - 3 cups.

I want to warn you right away that not every berry is suitable for it. After all, the density of the jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look so chic. Small, sour, but so fragrant. No hybrid has such an aroma.

The berries were selected, washed and MUST be dried. Now let's take a look at the banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.

Place the currants in a bowl and fill with water. Someone will say - why dry it if we then fill it with water? The answer is - to prevent the increase in plain water due to the water that drains from the berries. This can have a detrimental effect on the density of the jelly in the final result. Place on the fire, bring to a boil and simmer over medium heat for exactly 10 minutes.

Then very quickly add sugar and mix. Bring to a boil and cook at a low simmer for exactly 5 minutes. And we film.

Pour into jars; personally, I pour the berries and syrup into separate jars, cover with a cloth and let cool completely. After that, cover with lids and put in the refrigerator for a week. This is a must.

But after a week we put it in the cellar or any cool place. Here you can see what a difference it makes after a week.

Recipe 4: how to make blackcurrant jelly

Blackcurrant contains a lot of pectins, due to which it gels perfectly without the additional addition of gelling agents.

Approximately 2 kg of black currants or 1 liter of currant juice,
450 g sugar.

It is quite problematic to obtain the juice necessary for making jelly from blackcurrants; not all juicers can cope with this - they become clogged with skins and numerous seeds. Although, a juicer is most preferable - it makes it easier to squeeze out the juice and thereby loses a minimum of vitamins.

If you don't have a good auger juicer, it's best to grind the currants in a food processor first.

But even after this, the ground mass is viscous enough to pass through a sieve or gauze. I dilute it a little with boiling water (100 milliliters per 2 liters of mass), bring it to a boil.

It becomes easier to rub the currants through a sieve. We wipe and get thick juice with pulp. Don’t throw away the cake, it will make an excellent compote.

Add 450 g of sugar per 1 liter of juice and bring to a boil again. If more water was added, heat the juice for 15 minutes in a wide bowl to allow the excess liquid to evaporate. Pour into sterilized jars and close. Do not tip the jars during the gelling process! The jelly is ready the next day. It turns out very thick and, unlike, not transparent.

If you have the opportunity to store the jelly in a cool place, simply dissolve the sugar in currant juice and pour into sterilized jars (without heating), it will keep well in the refrigerator.

Recipe 5, step by step: currant jelly in a slow cooker

This blackcurrant jelly, prepared in a slow cooker, is ideal for tea drinking. You can use it to prepare a filling for various baked goods. One such half-liter jar is enough for a considerable amount flour products. Rolls and croissants will turn out especially well, since ordinary jam simply pours out of them, and jelly will become an excellent filling that holds its shape.

Currant jelly in a multicooker Redmond 4502 (power 860 W). Use in in this case“Stew” mode, which is most often suitable for making jam. But you can also make jellies and jams using the Multicooker program, setting the temperature to 100-120 degrees, depending on the power of the multicooker. In my case, 100 degrees is not enough for boiling. Therefore, they often use stewing or 120 degrees in a multicooker.

black currant – 1100 gr
sugar – 550 gr
water – 150 ml

Prepare currants, sugar and water. Now we can start the process.

We thoroughly wash the berries and sort them. Pour into a bowl and crush with a crush.

Place the resulting currant mass into the multicooker bowl. Pour 150 ml of water. Turn on the “Extinguishing” mode for 10 minutes.

During this time, the berries will boil and cook for several minutes. Turn off the multicooker. Let the mixture cool a little.

Now let’s filter it in a convenient way. You can squeeze the juice through gauze or other suitable cloth, or rub through a fine sieve. I squeezed the juice with my hands through the cloth. The cake turned out to be quite wet. I think if you use a sieve it will be of better quality. 1100 grams of berries yielded 650 ml of juice.

Now we need to take the same amount of sugar. I use cups. In total, I used 550-560 grams of sugar.

Pour the juice and pour the sugar into the multicooker bowl. Stir thoroughly. Turn on the “Quenching” program for 20 minutes.

I do not close the lid of the multicooker and I do not advise you to do so, otherwise the jam may run out of the bowl. Stir occasionally and remove foam from the surface. In the stewing mode, my jam bubbles quite strongly and rises almost to the very top mark of the bowl. Therefore, I do not recommend using more ingredients at a time so that the jam level is not exceeded.

After 20 minutes we do a hardening test. Drop the future jelly onto a saucer and let it cool completely, putting it in the refrigerator. If it has hardened well, then the blackcurrant jelly in the slow cooker is ready!

Since my jelly had boiled down quite well, there was only enough of it to fill just one half-liter jar.

Be sure to sterilize the jar and lid together in advance. Fill it with hot currant jelly and let it cool without covering it with a lid. I covered it lightly with a napkin to prevent any debris or insects from getting into the jar, and to avoid any unnecessary exposure to air.

When the jelly has hardened and almost cooled, I check it by turning the jar on its side. See how it holds its shape perfectly? Now you can roll it up with a hot sterile lid and put it in the pantry until winter or spring.

Currant jelly is stored very well. If it is possible to store the workpieces in a dry, dark room, you can instead tin lid use paper. A piece of parchment can be soaked in alcohol, covered the neck of the jar and tied with a rope. However, such a jar should not be in the basement, because it is damp there and the jelly can deteriorate under the paper, saturated with moisture.

Recipe 6: blackcurrant jelly with cooking (step by step)

Black currants - 5.5 cups
Sugar - 7 glasses
Water - 1 glass

Rinse the currants in running water and sort them, removing the stems and leaves. If you remove the stalks first, you can lose a lot of juice when washing.

Pour water over the berries and add half the sugar, that is, 3.5 cups.

Place the pan on the fire and boil the currants for 15 minutes, stirring.

While the currants are cooking, prepare the jars - sterilize them in a convenient way, they should be dry and hot.

After boiling the jam for 15 minutes, remove the pan from the heat and add the other half of the sugar. We don’t put any more jam on the stove, just stir thoroughly until the sugar is completely dissolved.

Pour hot jam into prepared jars. Don’t worry that it will seem runny; the jam-jelly will thicken as it cools. I usually don’t immediately cover the jam with lids, but cover it with gauze to prevent condensation from forming.

Very tasty blackcurrant jam-jelly is ready, enjoy!

Finally, this summer the blackcurrants are ripe! Found it similar recipe in Povarenka, but I still offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They touch taste qualities. Well, it’s up to the hostesses to decide about the result! I will only say that the taste of this jam is impeccable - not too harsh, not too cloying, which has been tested on all my dear and loved ones. There are only enough supplies for the season!

Ingredients for “The most delicate currant jam “Five Minute””:

Recipe for “The most delicate currant jam “Five Minute””:

So! I indicated 30 minutes very arbitrarily, because the cooking process itself is very short, but preparing the jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure out the required portion - 7 cups of berries - into a separate bowl and leave them to dry slightly. While the berry is drying, prepare the jars.

In my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and just before loading the jam, put them in the microwave for a minute; for those who don’t have one, hold them over the spout of a boiling kettle until droplets run down the walls. I also wash the lids and put them in a saucepan with water on the fire to sterilize.

When preliminary preparation completed, we can proceed directly to the process.

I choose a 5 liter saucepan with a heavy bottom for this amount of ingredients, so that when the berries boil vigorously, our tasty treat did not run away from us onto the stove. I prefer to use stainless steel utensils for jam. And sterility is higher and does not burn.

I put the saucepan on high heat. I add 3/4 cup of water. I would like to draw your attention to the fact that “glass” is now a relative value. Therefore, keep it simple, we take all measurements WITH THE SAME GLASS! Then our proportions will remain the same. I measured everything, including the berries, with this glass.

When the water boils, gradually (!!! this is important!!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar until it is completely dissolved - at least up to the 4th glass. The more patience you show at this moment, the better your currants will gel later when they cool down. This place hides the first secret of successful jam.

When all the sugar is dissolved, add 7 cups of berries pre-measured. Here lies the second secret of successful jam. It’s important not to delay dissolving the sugar, otherwise it will quickly begin to caramelize, and we don’t need that at all! So!

Pour all the berries into the actively boiling sugar syrup at once and stir them vigorously, not paying attention to its resistance. Let me remind you that everything happens on the most active fire. It is important! Do not leave the stove, constantly stir the jam, otherwise it may either burn or escape from you.

And so, when the first foam begins to form, we time it for 5 minutes. At the same time, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and not allow the jam to overflow. To do this, sometimes you have to lift the pan over the fire and shake it slightly so that the foam gathers towards the center, which makes it easier to collect. Don’t worry if you don’t collect all the foam, this is a manifestation of the boiling sugar, so when it cools, there will be no rags in the jars. But you need to be patient.

Once your jam has boiled for 5 minutes over high heat, remove from heat and begin to put into jars. And here's another secret - this experienced housewives they know, but now I’m talking to young people. To ensure that your work of art never blooms, always place your blanks according to the principle “Cold in cold, and hot in hot.” And one more good advice I've been using it for a long time. When I catch the roof from the boiling water, I lightly shake it off the water and pour about 1 tbsp into it. spoons of vodka or something similar in strength, rinse and pour back into the glass until the next cap. And then I tighten the jar filled with hot jam to the very brim. With this approach, your bins will never spoil. And then you can simply store them in kitchen cabinet or pantry.

I place the jars under a towel until they cool completely. There are no photos of beauty, because today I cooked two portions, quickly poured them into jars and took them to work. And I present to you what happened. The time spent from starting to prepare the jars to cleaning the stove was 1 hour 30 minutes.

I used the same cooking principle for blueberries, it turned out magical! The berries remained intact, not overdried, in a thick and not cloying syrup. Despite the fact that blueberries often turn out watery, but here I was simply pleased with the result. And what, of course, is important for all housewives, the berry is practically “alive”, preserving most of its vitamins for our loved ones!!! And the color turns out deep ruby! I sincerely wish everyone joy from culinary creativity!

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Ingredients for “The most delicate currant jam “Five Minute””:

Recipe for “The most delicate currant jam “Five Minute””: