How to cook fresh currant jam. Blackcurrant jam with gooseberries without cooking

At the end of the first month of summer, currants take over from cherries and garden strawberries. Black, red, white, it pleases children and adults with a generous harvest. Excellent stocks for the winter are obtained from it: juices, compotes, jellies, jams, five minutes, even wine and liqueurs. The most useful currant blanks are those that do not require cooking.

Blackcurrant recipes for the winter without cooking

In order to please your family in the middle of winter with summer tastes and aromas, to saturate them with vitamins to resist colds, take care of currant stocks. This berry is dried, frozen, mashed with and without sugar, juices are made. You can freeze not only whole currants, but also chopped with a blender. This preparation is a source of vitamins for winter cocktails and desserts. It is better to dry blackcurrants in clusters without removing the berries from the stalks. Before drying, the berries do not need to be washed.

Everyone's favorite traditional raw jam preserves useful trace elements, vitamins and the excellent taste of ripe berries. It is stored in the refrigerator or at room temperature, depending on the amount of sugar in the recipe. Red and white currants can also be stored in sugar without heat treatment. To improve the taste in such a jam, you can add crushed with a blender or mashed orange, lemon. An easy-to-make recipe for mashed blackcurrants with sugar makes the delicacy popular.

Blackcurrant, mashed with sugar for the winter in a ratio of 1: 2

Many generations of housewives tried to annually stock up for the winter healing "currant vitamin". This dish was not only an exquisite dessert, it was famous for its healing and prophylactic properties. In the difficult post-war years, the lucky ones, who managed to acquire a jar of "currant vitamin", took care of it for children and the sick, measuring out the precious product with a teaspoon. Properly prepared currant jam without cooking can be stored on a shelf or in a cupboard until a new harvest.

What do you need to prepare for making classic raw currant jam? You will need:

• Kitchen Scales;
• stainless steel or enameled container;
• large spoon, wooden spatula;
• sterile jars and lids.

To prepare three kilograms of delicious jam that does not require cooking, take 1 kg of ripe blackcurrant and 2 kg of granulated sugar. Berry puree will be stored for a long time if you follow a simple technology:

1. Rinse currant berries under running water.
2. Lay them out in a thin layer on a paper towel, let them drain and dry.
3. Grind the berries into a puree. Use a blender or meat grinder for this.
4. In a deep container (pot, bowl), layer portions of mashed potatoes and granulated sugar.
5. Leave a closed container for several hours: the sugar needs to dissolve.
6. Stir occasionally with a clean spoon or spatula.
7. When the sugar crystals dissolve completely, the "vitamin" can be considered ready.
8. Arrange the workpiece in sterile jars, cork with lids.

This recipe has one major drawback: too sweet. The beneficial properties of currants do not negate the negative impact of excess sugar on human health. If you're restricting carbohydrates in your diet, you're unlikely to enjoy a 1:2 ratio of berries to granulated sugar. To make the jam not so sugary and high-calorie, you can halve the amount of sweet carbohydrates.

Vitamin jam without cooking

Preparing such a blank is as easy as described above. For every kilogram of currants, take one kilogram of sugar. The berry must be crushed carefully, combined with sugar gradually, mixed until the crystals are completely dissolved. This method has its drawback: such jam is stored worse. Even in sterile jars, it will not stand for long at room temperature. It is recommended to store it in a refrigerator or a reliable cool cellar (basement).

Red currants mashed with pitted sugar

An incredibly tasty delicacy can be made from red currants without cooking. If you picked a berry from your own bush in good weather, you can not wash it. Harvest harvested after rain, and especially those purchased on the market, should be washed under running water and dried thoroughly on a paper towel. To get the most delicious cold pitted jam, do this:

1. Sort the berries, removing the stalks, leaves and other debris.
2. Load them into a blender. Grind thoroughly.
3. Try to carefully wipe the resulting mass through a fine sieve.
4. Add sugar. For each glass of berry puree, you need to take one and a half glasses of sugar.
5. Stir the berry-sugar mass, leave for 2-3 hours. Stir occasionally.
6. While the sugar dissolves, put the jars to sterilize. This can be done in the oven or over steam.
7. Lay out the finished berry puree in sterilized dry jars, close with airtight lids.
8. For guaranteed preservation, place jars of jam in a cool cellar.

Some decent hostesses cannot live without learning and trying new recipes. Many women love to experience unusual tastes, mix products and add zest to previously prepared dishes.

To surprise all family members, you can cook an amazing currant jam that everyone will like. We will bring to your attention 5 great recipes that will generously replenish the cookbook and win the love of the household.

Classic recipe for currant jam

A wonderful delicacy with a delicious aroma is suitable not only as a fruit drink or for cooking jelly, but also for filling cookies or sweet pies that all family members adore.

This recipe was used by our great-grandmothers.

Take:

• 0.5 kg of blackcurrant;
• 0.5 kg of sugar;
• 0.5 kg fresh.

You can put on an apron and cook magical yummy not only for little sweet tooth, but also for adult connoisseurs of delicious dishes.

1. We send blackcurrants and sugar to a blender, whisking until dissolved.
2. Peel the bananas and cut into small pieces.
3. Place chopped bananas in a blender and blend until smooth.

When we have mixed all the ingredients, you can put them in jars and close the lids. Jam should be stored in the refrigerator.

The calorie content of the above jam recipes is 284 kcal per 100 gr. cooked product.

Red currant jam

Red currant is a berry that is good not only in its pure form, but also as a preparation of tasty and healthy jam. You can easily prepare an amazing delicacy that will immediately win the love of guests and household members.

Red currant, the jam from which is rich in vitamins, is a treasure not only in winter, but also in summer, because it is so nice to drink a cup of fragrant and tasty tea or try the most delicate cookies with this yummy.

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal website

Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.

Blackcurrant jam "Five minutes"

Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.

Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam "Three by five"

Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.

Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Jellied blackcurrant jam

Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.

Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.

Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currant,
1-1.5 kg of sugar.

Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.

Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Blackcurrant jam

Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.

Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.

Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.

Cooking:
To begin with, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey
2 stack water.

Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.

Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted raspberry and currant jam

Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.

Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.

Not the only type of currant grows in our gardens: black, perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of marmalade and jelly.

Jellied redcurrant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.

Cooking:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" redcurrant jam

Ingredients:
1 kg redcurrant,
2 kg of sugar.

Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.

Redcurrant jam with vanilla

Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.

Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.

Assorted redcurrant and raspberry or strawberry jelly

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.

Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted currant and walnut jam with honey

Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.

Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Arrange the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.

Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar.

Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.

Redcurrant and cherry jam

Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.

Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.

Redcurrant and watermelon jam

Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.

Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.

Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter white currant juice
1.3 kg of sugar.

Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.

Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Good luck preparing!

Larisa Shuftaykina

It has long been a tradition to cook unusually tasty blackcurrant jam for the winter. Our grandmothers and great-grandmothers did not particularly analyze the chemical composition of blackcurrant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested blackcurrant in the form of jam, carefully stored each jar of healing potion.

Now - we know what the power of blackcurrant is. And every year we try to conserve it with the least loss of vitamins. And I really want to bring a modern stream into the old traditions. Therefore, recipes for currant jam prepared in different ways and with all kinds of additives will come in handy.

It is no secret that more vitamins remain in such jam, which is not subjected to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

It is not necessary to roll such a delicacy with an iron lid. A large amount of sugar and the correct execution of the technological process will ensure reliable storage even in apartment conditions.

Required inventory

1. Meat grinder or blender.
2. Deep bowl for stirring jam.
3. A handy large spoon or wooden spatula.

Ingredients

• Black currant berries - 1 kg
• Sugar - 2 kg.

step by step

That's the whole simple process. And as a result - a storehouse of usefulness and goodies in your own pantry. The owner has a lot to be proud of.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the simplest way. Also a good option. The jam is thick and rich. The recipe is also good in cases where there is a plentiful harvest for berries.

Required Ingredients

• Black currant - 1 kg.
• Sugar - 800 gr.

Cooking jam

1. Sort the berries, wash well, transfer to a colander.
2. Pour boiling water over. You can also immerse a colander with berries in boiling water for a few seconds.
3. Wait a bit for the water to run out.
4. Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should release juice.
5. After a while, gently mix the mass with a wooden spatula. This will speed up the juice extraction process. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep berries at night, and return to the process the next day.
6. Then the pelvis must be put on a slow fire.
7. While stirring, let the mass boil.
8. Boil the jam for 15-20 minutes, turn off the heat.
9. Distribute in a sterile container, roll up with iron lids. Let cool and send to storage.

Such a jam, but on a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

Jelly-like blackcurrant jam

Very good recipe. The berries are soft and tender. Delicious jam, and it costs well. Try it, see for yourself.

We will need

• Prepared currant berries - 4 cups (sorted, washed, dried)
• Sugar - 6 cups
• Water - 2 glasses.

We cook jam

1. Pour water into an enameled pan or bowl.
2. Add half of the sugar, boil, stirring.
3. Put all the berries in the boiling syrup, mix, bring to a boil.
4. Boil 7 minutes.
5. Add the remaining sugar, mix, boil for another 5 minutes.
6. Arrange hot in sterile jars, roll up with iron lids.

It won't take you much time to prepare, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut a circle from the tracing paper according to the size of the jar. Soak it in alcohol or vodka, put on top of the jam, and then roll up the jar. There will never be mold.

Blackcurrant jam five minutes

Great jam with many benefits. Fast - the name refers to the speed of cooking. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.

Ingredients

• Water - 1.5 cups
• Black currant - 1 kg
• Sugar - 1.5 kg (can be reduced to 1.3 kg).

Step by step process

That's it, fast and tasty. Happy tea!

Recipe for blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. In addition, a double blow to beriberi. Raspberries will slightly dilute the specific taste of currants, add their sour zest to the jam.

How many raspberries can be added? Yes, as much as you want, but not more than the currant itself. The ideal option is the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely cook currant jam with raspberries.

Cooking Ingredients

• Blackcurrant - half a liter jar
• Raspberries - half a liter jar
• Sugar - two liter jars (approximately 2 kg in weight).

Please note that the total number of berries should be 2 times less than the amount of sugar.

Cooking jam

It is better to store this jam in the refrigerator. All the same, it is not possible to remove all the water from raspberries after washing. With a lack of cold, the finished product may deteriorate. And in the refrigerator, the jam will be guaranteed - a method proven by personal experience.

Rumor has it that raspberries can not be washed. But this is a purely personal matter.

Blackcurrant jam with dried apricots for the winter without cooking

Dried apricots can change your favorite jam beyond recognition. This is very tasty and interesting. No less healthy dried apricots will replenish the vitamin currant army.

Ingredients

• Black currant berries - 800 gr.
• Dried apricots - 200 gr.
• Sugar - 2 kg.

Cooking amazing yummy

Your household will be delighted with the amazing jam. With it, you can drink tea with pleasure, and add it to oatmeal in the morning, and serve it with pancakes.

Jam - five minutes of blackcurrant with ginger

Delicate ginger flirts with rich currant. The result is an exquisite taste and an unusual aroma of jam. To appreciate, you only need to prepare and try.

Prepare a set of ingredients

• Black currant - 500 grams
• Sugar - 750 grams
• small ginger root
• Water - 250 - 300 ml.

Cooking jam

We dreamed up a little, diluted the traditional classics. Our currant jams have played with new notes.

All the same, this is a good thing, old traditions in a modern performance. Is not it?

Blackcurrant was created to make jam for the winter in 5 minutes. Five minutes is cooked quickly, the dessert is quite thick. If necessary, according to the recipe, you can make jelly without the usual passage of currants through a meat grinder, since the berry contains a large amount of natural thickener - pectin. Jam is made from fresh and frozen berries - all the proposed recipes are suitable for this.

I especially recommend making several jars of thick, jelly-like jam. In winter, thank yourself for your foresight by spreading it on a tea bun. A thick dessert you can use in baking, add to ice cream, make a delicious cocktail.

Blackcurrant - five-minute jam in glasses

Cooking for five minutes, counting the number of berries in glasses is much more convenient - you don’t have to use scales, which not everyone has on the farm. Recipes for 7 and 11 glasses are popular, and I will offer them. First, I give a seven-cup glass known to many housewives.

You will need:

• Berries - 7 cups (about a kilogram).
• Water - 250 ml.
• Sugar - 6 cups (1.2 kg.).

Yield - 4 cans per 0.5 liters.

How to cook a five-minute for the winter:

First of all, wash the berry, remove it from the branches, remove the leaves.

Pour 3 cups (600 g of sand) from the total amount of sugar.

Put in a cooking container, I have a saucepan. Boil the syrup by pouring it into the water and bringing to a boil. stir until the sugar dissolves completely.

Drop the berries. At low power, wait until it boils. Stir gently, without crushing the currants - it is advisable to leave the berries whole.

Boil no more than five minutes.

Remove from the burner, add the rest of the sugar.

Stir vigorously until the sweetener is completely dissolved.

Take sterile jars (a prerequisite for long-term storage of the workpiece for the winter), lay out the dessert and roll it up with sterilized iron lids.

Thick jam five minutes - 11 glasses

By cooking according to this recipe, you will get an amazing gelled jam. The jelly-like consistency will allow you to use the dessert in baking pies and burgers, for sandwiches for breakfast.

Take:

• Blackcurrant - 11 glasses.
• Sugar - 11 cups.
• Water - 2.5 cups.

Step by step preparation:

1. Pour currant berries prepared for cooking into a basin. Slowly bring to a boil over low heat.
2. Boil for exactly three minutes. Pour in the sugar.
3. Stir well so that the sugar has time to dissolve.
4. Let the blackcurrant mass boil violently.
5. Turn off the fire, immediately pour and roll up under an iron lid, then the jam will be stored without problems all winter.

Blackcurrant five-minute recipe without water

A quick recipe that doesn't require much effort.

• Currant - 1 kg.
• Sugar - 500 gr.

How to weld:

1. Sort and rinse black berries. Be sure to dry to remove excess moisture.
2. Cover with sand and hold for a couple of hours. You can skip this moment, but then start cooking on the smallest fire, slowly warming up the berry so that it gives out juice. Let the berry brew - you can cook faster.
3. Cook boiled jam for 5 minutes. Pour hot into jars and seal.

Jelly - five-minute blackcurrant

The berry is famous for its high content of a natural thickener - pectin. You can prepare jelly-like jam in the same 5 minutes without losing nutrients, excellent taste and qualities, for long-term storage.

You will need:

• Currant - 1 kg.
• Water - 1.5 cups.
• Sugar - 1.5 kg.

How to weld:

1. Dry the clean berries, freed from the branches, by spreading them on a napkin.
2. Place in a saucepan, add water and sugar.
3. Start warming up the mass. Soon the currants will begin to burst and let the juice out.
4. Remove from the burner, let cool slightly and work with a blender, grinding the mass. If you have to pass through a meat grinder, then cool the workpiece completely. Or chop currants immediately, before cooking.
5. Return the jam to the stove, slowly bring to a boil and cook for five minutes. Divide into jars and seal.

Video recipe for cooking a five-minute blackcurrant. Enjoy your winter evenings with a cup of tea with a fragrant dessert.