Blackcurrant jam for the winter. Raw blackcurrant jam

Berry is the absolute champion among other leaders in the content of vitamin C. Therefore, housewives try to prepare as many desserts as possible for the winter. Blackcurrant jam will decorate the collection of jars proudly standing on the shelves. A lot of desserts have been collected in my piggy bank of recipes, since several varietal bushes with large berries grow on the site. I share with everyone - cook thick jelly jam, five minutes, combine with cherries, oranges, gooseberries, raspberries, do without cooking, or even without sugar.

And in winter, drink tea with a delicious dessert, make homemade cakes, decorate ice cream, pudding, casserole.

How to make thick blackcurrant jam for the winter

• For cooking, pick the berries soon after the rain, but in sunny weather, then it will be as juicy as possible.
• Whether to remove small ponytails at the top, decide for yourself. I do not do this in jam, but for jam, with its jelly structure, I recommend removing it.

How much sugar to take

The proportions of sugar and currants depend on the recipe and additives in the dessert. If this is not specifically specified in the recipe, then the ratio is usually 1 to 1.5, one and a half kg is taken per kilogram of berries. sweets.

Delicious orange jam - a simple recipe (step by step)

The secret of this unusual jam is the addition of cardamom and orange. By the way, in winter I never throw away tangerine and orange peels. I dry them and store them for the summer. In the summer I put it in all desserts for the winter.

You will need:

• Berries - 1 kg.
• Sugar sand - 550 gr.
• Orange.
• Lemon - ½ part.
• Cardamom - 5 boxes.

Cooking jam:

1. Pour selected currants with sugar, stir and do other things for 6 hours.
2. Put the pot on the stove, bring to a boil. turn off, cool down a bit.
3. Wipe the mass through a sieve. Do not throw away the cake, there is a lot of vitamins left in it. Freeze, cook compote in winter.
4. Add sugar, cardamom, chopped orange zest, pour in lemon juice.
5. Boil the mass, cook for half an hour. Pour into jars and store.

A simple recipe for blackcurrant jam without cooking through a meat grinder

Keep the classic recipe for making goodies. The simplest, but, despite this, no less tasty.

Required:

• Currant - kilogram.
• Sugar - 1.5 kg.

Jam step by step:

1. Prepare currants for cooking, chop with a blender, or in another suitable way (in the old fashioned way, through a meat grinder). Everyone has different preferences, I personally love it when pieces of berries are contained in a delicacy. Therefore, I do not work very conscientiously with a blender.
2. Add sugar, mix well.
3. Put to boil. You can at first make the maximum fire, but according to the rules, it is better to warm the berries at least on a moderate one.
4. Bringing to a boil, lower the fire, remove the foam.
5. Continue cooking for 10 minutes. Turn off and set aside for 6-8 hours.
6. Make two or three more brews in the same way. Cooked - rested.
7. In the last cooking, if the berry is quite juicy, it will take additional time to boil the dessert to the desired consistency. Focus on your currant.

Thick blackcurrant jam with gelatin

If you want to make really thick jam so that the spoon stands at attention, use thickeners. Now you can find several types - gelatin, Confiturka, Gelfix, and others, which include natural pectin. Many use starch, agar-agar. The cooking technology is similar to the presented recipe.

• Blackcurrant - 1.5 kg.
• Sugar - 1 kg.
• Gelatin - a bag of 20 gr.

How to cook thick jam for the winter:

1. Select the berries, rinse, be sure to dry on a napkin, removing excess moisture.
2. Pour in a third of granulated sugar, stir. Puree currants using an immersion blender or meat grinder.
3. Put to boil. Slowly boil, remove the fire to a minimum. Pour gelatin and remaining sugar.
4. Stir well and don't leave the stove just yet. Until the sweetness is completely dissolved, the mass must be stirred.
5. Dessert is cooked for about 20 minutes. Then immediately fill sterile jars, twist. When the treat has cooled, transfer to the pantry.

Pitted currant jam jelly recipe

A dessert cooked for the winter according to this recipe is famous for its especially transparent texture of a beautiful color.

Required:

• Blackcurrant - kilogram.
• Sugar - 0.7 kg. (for a not too sweet berry, take more).

How to cook:

1. Thoroughly mash the berry prepared for cooking with a blender to a puree state.
2. Then, to remove the bones, rub through a sieve. Freeze the cake, in winter let it cook compotes, jelly.
3. Pour sugar into the mass, stir and send to boil.
4. After boiling, note 7-10 minutes. Then remove, leave to infuse for several hours.
5. Make 2 more similar boils, but for the last, slowly boil for 15 minutes.
6. Fill the jars, let cool, twist, place in the cellar.

original jam recipe

How to cook jam in a slow cooker for the winter

Many housewives have long adapted to making jams and jams in a slow cooker. This is much easier to do than it seems.

Take:

• Currant - liter jar.
• Sugar - 2.5 cups.

Cooking jam in a slow cooker:

1. Prepare the berries for work. Pass through a meat grinder.
2. If you want to achieve a transparent consistency, additionally grind the mass in a sieve, removing the bones.
3. Transfer the mass to a bowl, pour sugar. Stir, close the lid.
4. Select the "Jam Cooking" or "Stew" mode, they are similar. Cook 20 minutes. Open the lid. If you are not satisfied with the density, cook a little more.

Recipe for five-minute blackcurrant jam

Required:

• Berries - 12 cups.
• Sugar - 15 glasses.
• Water is a glass.

Step by step preparation:

1. Put the prepared berry in a basin, add half of the given amount of sugar. Pour water and put on the stove.
2. On a high-powered fire, wait until it boils.
3. Turn off the fire, mark the time. After five minutes, remove the basin from the burner.
4. Pour in the remaining sugar. Stir until sweetness dissolves.
5. Distribute to banks. Cover with lids, let cool. Roll up (lately I use euro caps, they are more convenient). Keep cold.

Blackcurrant jam with raspberries, gooseberries, cherries

Raspberries, red and white currants, gooseberries, cherries - these berries ripen almost simultaneously. Don't miss the opportunity to prepare an awesome assortment. You can mix all the berries. Or choose one of them. Keep the raspberry recipe.

• Currant - 1.5 kg.
• Raspberries - a kilogram (if you decide to combine several types of berries, the total mass should not exceed a kilogram).
• Sugar - 1.5 kg.

Step by step cooking instructions:

1. Pour the sorted and washed berries into a saucepan. Add half of the sweetness. After mixing, set aside and do other things. Sometimes come up and stir the mass so that the sugar dissolves faster.
2. After 5-6 hours, punch the contents of the pan with a blender into a gruel.
3. Put to boil. Jam is prepared in one long boil. Cook for 35-40 minutes, stirring and removing the foam in a timely manner.
4. Distribute the dessert boiled to the required density in jars, roll up.

Good luck with your preparation, let your winter evenings be tasty and pleasant.

Step-by-step recipes for making delicious blackcurrant jam

2018-07-21 Natalia Danchishak

Grade
prescription

2289

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

57 gr.

228 kcal.

Option 1. Classic Blackcurrant Jam Recipe

A proven way to make blackcurrant jam. The berry is the leader in the content of vitamins. Jam differs from jam in its uniform consistency and density.

Ingredients

• 1200 gr of ordinary granulated sugar;
• filtered water - ½ cup;
• 1000 gr ripe blackcurrant.

Blackcurrant jam recipe step by step

We cut off the berries from the branches, sort through, cutting off the tails. We place them in a sieve and wash, gently mixing, under running water. Pour the currants into a deep basin, fill with water and put on the stove. Boil for five minutes until the berries are soft.

Drain the broth and knead the currant with a wooden spoon until it releases juice. Pour half a glass of filtered water into an enameled pan and put the berry mass into it.

We put the currant mixture on a small fire and boil, stirring with a wooden spatula, for about ten minutes. Pour beet sugar in small portions, stirring constantly. Bring the mixture to a boil. Reduce the heat intensity and cook the jam for another half an hour.

With my solution of soda jars and sterilize by setting over steam or placing in the oven. Boil the lids for five minutes. We lay out the hot jam in prepared sterilized jars and seal hermetically with lids. We leave for a day under a warm blanket.

If you want to get a thick jam of a uniform structure, grind the currant mixture through a fine sieve. Be sure to cut off all the ponytails from the berries. Harvest berries for jam immediately after the rain, it is at this time that it is as juicy as possible.

Option 2. A quick recipe for blackcurrant jam in a slow cooker

Blackcurrant jam recipe in a slow cooker is simple. The assistant will relieve you of the need to constantly stir. In it, the delicacy will not burn, and the device will notify you when it is ready.

Ingredients

• on the tip of a knife citric acid;
• freshly picked blackcurrant - kilogram;
• ½ stack spring water;
• 1300 gr beet sugar;
• pectin - 20 gr.

How to quickly make blackcurrant jam

Strip freshly picked currants from the branches. Remove debris, leaves and spoiled berries, carefully going through it. Cut off the ponytails and wash gently.

Place the berries in a saucepan, add a third of the total amount of sugar and smash everything with an immersion blender. Then grind the mass through a sieve. Pour the liquid currant mixture into the multicooker pan. Add pectin. Stir. Place the pan in the appliance and turn on the “stewing” program. Set the time to five minutes.

Open the lid, add the remaining sugar, mix. Cook, without changing the program, for another 20 minutes. Pack a hot delicacy in sterilized glass containers, seal tightly. Turn over and leave for a day, wrapped in a blanket.

If your appliance has jam and multi-cook programs, make jam using them. First, the berries are simmered in the “multi-cook” mode, and then brought to readiness by turning on the “jam” program.

Option 3. Blackcurrant jam recipe with orange

Orange and cardamom will make the jam even more interesting. The delicacy is fragrant and very useful. Thick jam can be served with morning coffee with toast, or used as a filling for pancakes.

Ingredients

• kilogram of blackcurrant;
• five boxes of cardamom;
• 550 gr of granulated sugar;
• ½ lemon;
• orange.

How to cook

Tear off the berries from the branches, remove the tails, put the spoiled fruits aside. Place selected currants in a colander, and rinse with warm water, gently stirring. Leave for a while for the berries to dry.

Put prepared currants in an enamel bowl, sprinkle with sugar, mix gently and leave for six hours. After the allotted time, put the container on the stove and bring to a boil. Remove from fire and cool.

Grind the currant mass through a sieve. Pour in granulated sugar, add cardamom. Wash the orange, pour boiling water over it and wipe it. Remove the zest from the citrus. Finely chop it and add to currant puree. Squeeze the juice from half a lemon into the currant mixture. Stir and cook for half an hour from the moment of boiling. Pour the hot treat into sterilized glass containers and roll up.

If desired, you can remove the cardamom at the end of cooking. Orange juice can also be squeezed into jam. Currant is a sour berry, so do not spare sugar. Jam can be prepared by adding other fruits and berries to it.

Option 4. Blackcurrant jam recipe with gelatin

If you make jam with gelatin, you get a thick, jelly-like treat. Thanks to minimal heat treatment, the berries retain most of the nutrients.

Ingredients

• 25 gelatin;
• beet sugar - one and a half kilograms;
• two kilograms of ripe black currants.

Step by step recipe

After removing the berries from the branches, sort them out, removing leaves and spoiled fruits. Rinse the currants well under running warm water. Dry the washed berries on a towel.

Twist the currant through a meat grinder. Combine gelatin with granulated sugar and stir. Add the resulting mixture to currant puree. Stir and refrigerate for two hours.

Put the container with currant puree on the stove and cook for ten minutes, stirring regularly. Then remove from the burner and leave for two hours. Return to the stove again and boil for another quarter of an hour. Pack hot jam in sterilized dry jars. Roll up with boiled lids and cool under a blanket.

If you grind currants through a sieve, do not throw away the pulp. From it you can cook a delicious and healthy compote. Gelatin can be replaced with agar-agar, pectin.

Option 5. Blackcurrant jam without cooking with raspberries

For the winter, you can prepare blackcurrant jam, while retaining all the benefits, as well as the aroma and taste of berries. Currant delicacy with raspberries, which is prepared without cooking, is an excellent means of preventing colds.

Ingredients

• drinking water - a glass;
• fresh raspberries - half a kilogram;
• beet sugar - 1 kg 800 g;
• blackcurrant - kilogram.

How to cook

Remove the currant from the branches. Sort the berries, breaking off the tails and removing debris and rotten fruits. Pour currants with warm water and leave for a few minutes.

Throw the berries on a sieve and leave all the moisture to glass. Grind the currant through a sieve. Place currant puree in an enamel pan.

Sort the raspberries and rinse carefully. Transfer to a bowl and mash thoroughly until pureed.

Pour purified water into the saucepan, pour in granulated sugar and send to the fire. Simmer over low heat until the crystals dissolve. Remove the syrup from the stove, cool. Combine currant puree with raspberry and pour in the syrup. Stir. Wash glass containers with a solution of soda, rinse and sterilize in any way you are used to. Boil the lids. Pack the delicacy in containers, seal tightly and send it to the cellar for storage.

Since the jam is prepared without boiling, use only ripe berries. In no case do not allow rotten fruits to get in, otherwise the jam will quickly deteriorate. For flavor, you can add vanilla, ginger or cinnamon to the jam.

Preserves, jams and jellies prepared by one's own hands compare favorably with those bought in the store. They will serve as an excellent dessert, filling for pies and cakes and will remind you of a hot and fragrant summer in a cold winter. They are prepared from a variety of berries and fruits, but blackcurrant is the champion in the content of nutrients and vitamins. How to cook blackcurrant jam so that you will be pleased with the result? There are several proven recipes. But first, a couple of general tips:

It is desirable to use dishes for cooking low, but wide. This will quickly evaporate excess liquid. The best option is a special basin for cooking jam. It can be made from stainless steel, copper or aluminium. Do not use enamelware, it will burn for sure. Use a wooden spatula or spoon to stir.

The amount of granulated sugar can be slightly reduced or increased to taste, for example, instead of a kilogram, put 800-900 grams or 1.1-1.2 kg.

Classic recipe

It contains only berries, sugar and water. You can change the number of products while maintaining proportions.

You will need:

• 2 kg of berries, peeled from twigs, debris and well washed;
• 2.5 kg of granulated sugar;
• 1 glass of water.

Grind the berries in any way (crush, pass through a meat grinder or combine). Pour water into a wide bowl, add berries, bring to a boil, stirring, cook for 8-10 minutes. Then gradually add all the sugar, continuing to cook. Reduce heat to low and cook for 20 minutes. Wash and sterilize jars. Pour hot jam into jars and roll up. Turn them upside down and leave to cool. You can store blackcurrant jam, the recipe of which is above, at room temperature.

Delicate jelly

Pectin, a natural gelling agent, is found mostly in the skin of the berries, therefore, in order for the jelly to harden well, the currants must be passed through the juicer twice. If the juice is pressed by hand, a sachet of pectin must be added during preparation. It is sold in supermarkets, in the department with spices and seasonings.

For cooking you will need:

• 1.5 kg of berries;
• 1 kg of granulated sugar;
• pectin (optional)

Squeeze the juice from the berries (you can preheat them to 70 degrees and rub through a sieve), mix with sugar, bring to a boil and cook in a heavy-bottomed bowl over low heat for 15-20 minutes. When cooking, stir constantly. Pour hot into sterilized jars and roll up. Hot blackcurrant jelly jam is not very thick, but after cooling it thickens and turns into real jelly.

Cooking with a multicooker

Housewives who have a slow cooker appreciated the convenience of making jam and jam in it - no need to constantly stir and nothing burns.

You will need:

• 5 glasses of currants;
• 7 glasses of sugar;
• 0.5 cups of water.

Sort and wash the berries. Put in a slow cooker, add water and cook on the "Soup" mode for 15-20 minutes, stirring occasionally. Then add all the sugar, mix well, close the lid and cook in the "Extinguishing" mode for 1-1.5 hours. Arrange in washed and sterilized jars and seal tightly. Turn over and let cool. Making blackcurrant jam in a slow cooker does not take much time, which is important for the hostess.

Prepare a fragrant currant delicacy with your own hands, and winter tea parties will become more comfortable.

To cook 1 liter of pitted jam, you need 1 kilogram of berries and 750 grams of sugar. Cook jam from mashed berries without oilcake for 1-2 hours, of which cooking 30-40 minutes. Depending on the variety and juiciness, currant jam may require up to 1 hour of cooking to solidify and have a dense consistency. The bread maker will simmer the jam, so cook in it for 20-30 minutes longer.

How to cook currant jam for the winter

Jam products
Currant red or black, or both - 1 kilogram (1 liter jar and another 1/4 liter jar)
Sugar - 500-750 grams

How to cook currant jam
1. Select ripe, dense berries for jam. To correctly measure the amount of currant, 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 you use homemade berries and are sure that the currants were not sprayed with chemicals, then you do not need to wash).
3. Put the currants in a saucepan, pour in 50 milliliters of water and put on fire.
4. Bring the berry to a boil with constant stirring over low heat.
5. Using a potato masher, crush the berries (carefully, the berries will splash).
6. Boil the mixture for 2 minutes and remove from heat.
7. Place the sieve on the pan, put 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 the cake and seeds do not get into the jam - then you can cook compote from it or brew it with tea.
9. Squeeze the cake over the sieve with your hands, after putting on plastic gloves.
10. Strain the berries again.
11. Pour the strained jam base into a saucepan, put on fire.
12. Pour sugar, cook jam for 30 minutes, stirring constantly and dripping jam on a saucer to check readiness.

Pour hot jam into sterilized jars, cool in a blanket and put away for storage.

Currant jam in a bread machine
1. Put the grated currants into a bread machine, add sugar and mix.
2. Boil jam in a bread maker on the "Jam" mode for 1-1.5 hours.

Making delicious jam

Making currant jam is truly Russian entertainment. Currant - both red and black (and more often both at the same time) - breeds in every second summer cottage, it is unpretentious to conditions, therefore, after wintering, the bushes bloom again and again. Almost the whole of July is the currant season, in the North of Russia the season starts a little later.

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

Of course, the simplest currant preparation is to grind the berry with sugar, and for long-term storage in any conditions it is enough to cook jam from whole berries. But it is currant jam that is ideal as a filling for cakes and rolls, for pancakes and just spread on cookies. It's all about the consistency - if for jam, currants are boiled with whole berries, which are felt in the finished dessert, then for jam, the berry cake (peel and seeds of berries) is removed, and due to sugar and its own gelatin, the jam acquires a homogeneous consistency and is elastic enough to a jar of jam steadfastly held a spoon.

To get rid of the seeds when making jam, wipe the currant through a sieve. It will be very easy to do this if you preheat the berry in the oven or blanch it: put it in a colander and lower it into a pot of boiling water for 2 minutes. If the redcurrant seeds are too small and pass through a sieve, you can use gauze, folding it several times.

By the way, you can not use gelatin to cook currant jam, because. berries contain natural gelling agents. And do not be afraid of the liquid consistency of jam during cooking: after the dessert has cooled, 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 long-term cooking, vitamins that are resistant to high temperatures remain in currant jam: P, which strengthens the walls of blood vessels and vitamin K, which increases blood clotting, potassium, which is useful for the heart muscle, and pectin, which promotes the removal of harmful substances.

Currant jam without cooking - is it worth it?
Making currant jam without boiling will be more difficult, because. scroll the berries and then grind them with sugar to a homogeneous consistency - an occupation for people of rare diligence or powerful gadgets. In addition, currant jam prepared without cooking will be with bones. Also keep in mind that jam without cooking will require more sugar, which means the taste will be less berry and more cloying. In addition, it is likely that the grated berry will be candied during storage. We also note: if there are problems with the gastrointestinal tract, it is better to use boiled berries.

Hello subscribers and friends!

So we waited, today again I want to please you with unusually simple and delicious recipes for one sweet and sour delight. It's about currant jam. In previous issues, this issue has already been raised, but only cooked.

I don’t know about you, but I can’t imagine my cellar without this blank. After all, it will not be difficult to make it. Especially when there are proven recipes and a step-by-step description of the whole work.

I want to remind you that currants are black, red and even white. But, it is white, where I live I have not met. If you ask me which is tastier, then in my opinion these varieties are all good in their own way. But the delicacies from them turn out to be different in taste, the one that is dark black, it always tastes sweeter than red or white. The red shade is peculiar, not everyone likes it, it is more tender or something. What are your impressions, please share, if it's easy?!

As for the cooking itself, in principle, taking any recipe as a basis, you will certainly be able to close the jars using any variety of currant.

And what will happen later, you can cook jelly for your beloved household, add to ice cream and even lubricate the tops or

I still really like mixing morsiks and inviting guests to my place, no one will refuse such a drink either. And if you dilute it not with ordinary water, but with gases, then in general it will be awesomely awesome! It turns out like two in one and a cool fragrant treat for an afternoon snack and, if diluted with water, an excellent vitamin drink.

Before starting to describe all the steps of work, it is worth noting that currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just like that, always pour hot tea and carefully scoop this delicacy with a spoon. It with a little sourness and a lot of vitamins will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can generally stir up with ease. It is this shortcake that is smeared with such a treat.

Arrange fun gatherings and spend a great and awesome free time! And let this jam take a respected place in your cellar on the shelf.

Now a few words about the preparation itself, this recipe is designed for the confiture to be cooked without water and additional sterilization, this will help it become denser in consistency.

Usually, everywhere in all culinary sources they write that the proportions of granulated sugar in jam are one to one, but you can put a little less so that there is more sourness. If you want sweeter, then do not deviate from the basic recommendations. I personally do generally 1 to 1.5, so as not to turn sour.

We will need:

• black currant - 1 kg
• granulated sugar - 800 g (with a slight sourness, or you can take 1.5 kg - it will turn out great)

Stages:

1. Take black “beads”, how magical they look on a plate, of course, I mean currants. Inspect it for rotten or spoiled berries. Then wash the berry using a small colander.

Important! If a lot of berries are collected, then do the work in parts, you do not need to immediately wash the currants in full in a large basin.

2. Then, using any electrical device, twist the black berries. This is easy to do using a blender or meat grinder. Get a lush mass.

Please note! You must achieve such a result, all the fruits must completely burst, like balloons.

3. Next, this mixture should be squeezed through gauze folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with it, since you will have to grind the berries with a spoon.

4. Squeeze out all the juice, and discard the cake into another container.

5. And now we make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the fire to medium on the stove. As the mass boils, reduce by a small amount. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see before your eyes that the jam will begin to thicken, but you will see the desired consistency only when it cools down. In a spoon, he will seem to hold on. This is easy to check if you put a drop on the edge of the plate and wait a couple of minutes. If the consistency does not suit you, cook for another 10-15 minutes.

7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening). Due to the fact that the jam will be hot and the jar, respectively, too, the lids themselves will easily be tightly attracted to the neck. Wait for it to cool completely and send the blanks to the basement for storage.

Recipe Five-minute, like blackcurrant jelly

Well, we continue cooking, and this time we take an old recipe that has been tested by time and the experience of all hostesses. After all, the color turns out to be such a black-burgundy delicacy, the taste is rich, and if you add lemon, you will feel a refreshing effect.

Lemon is not accidentally added as part of this delicacy, because it contains a large amount of pectin, and it is due to this that the jam turns out to be dense. If you cook without lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage in glasses, so I think it will be more familiar for many hostesses.

We will need:

• currant - 4 tbsp.
• sugar - 6 tbsp.
• lemon - 0.5 pcs. (optional, it works fine without it too)

Stages:

1. Do the preparatory work. Pour boiling water over the lemon and grate the zest on a fine grater. And the softness, removing all the bones, chop into a small cube.

Rinse the currants in running water and sort if unripe and tight green berries come across.

2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let the juice. Then boil the resulting mass in a bowl for five minutes. This should be done only on low heat so that the jam does not stick to the walls.

Experiment. I usually still cook like this, I don’t wait five minutes, but as soon as I see that the sugar has melted completely, I immediately turn off the heat and pour it into jars.

3. As you can see, the mixture in front of your eyes begins to puff and become thicker. Pour this five-minute hot into jars and cover with lids with a special seaming key.

4. It is advisable to then turn the containers upside down and check for leaks. You can also put it under a blanket so that the heat evenly leaves. Store in a cool place such as a refrigerator.

5. And then, at any opportunity, eat this magnificent dessert, drink tea. Have a good mood and excellent preparations!

Video on how to make currant jam for the winter

If you want to strengthen your immunity, then go ahead and, as they say with the song. And to make it more fun to hum, you can also watch a movie in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even in the country you can immediately cook such a miracle if you suddenly have a multicooker at hand.

I recommend it for viewing, because the cooking method is completely different here, the finished jam is filtered through a colander, and only then a super delicacy is made from it. It turns out several visits, but this does not mean that it is super difficult. All this is done instantly.

Look at the result, as if the hostess put gelatin or pectin in it for density. Do not believe me, turn on the button, I wish you good luck!

How to cook confiture from black and red currant juice

Well, there is probably nothing more beautiful when berries of different shades are taken, this option also flatters me. The color scheme does not suffer from this, but on the contrary, it only becomes more beautiful. In addition, each variety of such a berry has its own advantages, and when we mix them together, it comes out great! Yes, and the benefits of this, only more at times.

We will need:

• black and red currants in any proportions - 2 kg
• sugar - 3 kg
• water - 2 l
• lemon juice - 1 tsp

Stages:

1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove everything superfluous.

2. Pour the berries with sugar (take only half of the total amount prescribed in the ingredients) and bring to a boil, and this work should be done exclusively on low heat. As soon as the mass boils, you can immediately turn it off and pour it into jars (only then, you need to pour the sugar all at once), or you can go the other way.

3. Using a sieve, grind the berries with a spoon or a special machine so that all the juice drains from them and it comes out without seeds and skins. Squeeze well, the pulp can then be used in pies or boiled from it.

4. Add the remaining granulated sugar and stir. Pour in a couple of tablespoons of lemon juice to give a little hint of citrus.

5. And again, as you guessed, bring the jam to seething and bubbles. Once this happens, cook for another 5-10 minutes. It can be a little longer so that it does not come out too liquid.

5. Pack in sterilized glass containers, preferably take half a liter or liter jars. Cover with lids and let cool to room temperature.

Do not forget to leave some treats for yourself in a vase so that today you can try this cool dessert and treat your grandmother or mommy. Bon appetit!

It looks divine, what do you say? Cool, isn't it?

Seedless and skinless redcurrant jam - a recipe for the winter

In principle, the previous version was also just that, because the confiture was made mainly from syrup, but this one will be made from red currants and lemon will not be added.

I hope that it is with this instruction, even if you are a beginner, be sure to cope. The main thing is to find a large bucket of berries, I think you can handle this if you have your own garden, or go to the market, to the bazaar and buy from grannies.

It is important that the fruits are just picked, and not stand in a bucket for a couple of days, this will only harm the finished dish, the jam will definitely turn sour and mold later.

Well, if you have any questions, my dear guests and friends, write notes below, I will be happy to answer them.

We will need:

• red currant - 500 g
• sugar - 500 g

Stages:

1. Soak the berries with water, all twigs and sticks will float. Remove them, but rather strain through a colander.

2. Here they are bright beads, donated by nature itself.

3. Now place them in a container in which you will make confiture. It can be a ladle or a small saucepan, as well as an enamel bowl.

4. Now take an immersion blender and turn it on, grind it, beat it into a puree.

6. Now the most important work, heat the stove to medium mode, move the saucepan and cook after bubbles appear for about 5-10 minutes. I don’t advise any more, because the longer you cook, the less vitamins and nutrients are retained.

During the cooking process, foam will form, remove it with a slotted spoon.

The mass does not have to cool down at all, put it straight in boiling form into well-washed jars and cork with clean lids. Move upside down and wrap in a fur coat. Let it cool for one day, and then lower it into the cellar for long-term storage. Happy preparations!

Grated red currant with sugar without boiling

A great option for those who are for a healthy lifestyle. After all, it is precisely such a charm, which is not served at all, that preserves vitamin C. And, as you know, it helps us protect ourselves from viral infections.

We will need:

• red and black currant - 1 kg
• granulated sugar - 1.2 kg

Stages:

1. Rinse the berries under running cold water. Then drain the liquid down the sink.

2. Transfer the fruit to the bowl of a blender or food processor and blend with the sugar. You can use the Soviet method, crush with a crush. You will immediately see that a lot of sweet syrup stands out.

3. In this form, pour into jars and put in the refrigerator or freezer. Of course, such jam cannot be stored in the refrigerator for a long time, but in the freezer it will stand for 1-1.5 years.

If you are making a blank for the freezer, then it is better to take food plastic containers, and not glass vessels, because they can crack at sub-zero temperatures.

4. Do not forget to try what came out of it all. It is very tasty and fragrant, it is the most with tea, if there is still fresh bread or some kind of bread on the table.

Recipe for currant jam with gelatin step by step

And again, another option that deserves your attention. Look at the picture, how this mixture beckons, it looks charming. Because this version uses a jelly-like element, be sure to try cooking!

We will need:

• sugar - 1 kg
• ready-made currant syrup (see how to make it below) - 1 kg
• gelatin

Stages:

1. Take a red currant and measure exactly 1 kg on the scales. And be sure to wash, mash it with a potato masher or any electrical appliance, for example, use a meat grinder or juicer. The blender breaks the berries perfectly, and there is no trace of the peel and bones.

2. Pass the mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of cake berries came out 300 g, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let stand and swell the gelatin for a couple of minutes.

3. Put on the stove and simmer over low heat. Switch off immediately as soon as the liquid boils.

4. Pour into jars, which are sterilized in advance along with lids, and also do not forget about the funnel and ladle.

5. Replace lids and cool to room temperature. Preparation is ready for the winter! Eat for health!

That's all for me. I wish you to find a suitable recipe from this collection, and it will become your favorite and proven one. Be sure to cook jam or currant jam and treat everyone with joy! Bon appetit!

I wish you all a sunny day and a great weekend! Bye.

Sincerely, Ekaterina Mantsurova