Blackcurrant confiture recipe. How to make jam in a slow cooker

Blackcurrant, a berry that is very popular among Russians, can be preserved for the cold season in the form of jam. Compared to jam, this is more convenient. The jam does not spread. It is easier to spread on bread and rolls, to use to create homemade desserts. There are a variety of recipes for making jams from this fragrant berry.

The benefits and harms of the product

In the understanding of many housewives, jam is a more refined product than jam. It seems to many that “real jam” can only be from a store at all, and at home it is impossible to achieve the same consistency as in a delicacy of industrial production. In fact, when cooking, you just need to pay attention and ensure that the berries boil completely and thicken.

"Jam effect" helps to achieve pectin - a substance with gluing properties. It is a polysaccharide present in fruits and berries. Ripe and slightly unripe fruits are suitable for making jam. There is already little pectin in overripe ones, so jam from them will not work.

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

It must be remembered that, in terms of its nutritional properties, industrial jam is not at all as rich as home-made jam, and preservatives and other factory-made components in it can cause an allergic reaction.

Homemade blackcurrant jam will please many. This berry itself has a huge number of useful properties:

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

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

It is impossible to cook jams and jams from them in aluminum dishes if this metal is in direct contact with the product being prepared. A currant delicacy cooked in an aluminum basin can be dangerous for the body. Therefore, for cooking, it is better to take stainless steel or enameled containers. You also need to keep in mind that when preparing currants for preservation, a large amount of sugar will be required so that the product is not sour.

fruit pretreatment

For making jam, it is best to take currants that were almost freshly harvested. The volume of fruits can be quite significant. Together with the berry itself, the bucket contains leaves, branches, all kinds of “forest debris” that needs to be removed. It saves that even with a large number of berries, sorting them out is much easier than soft fruits such as wild strawberries.

And even this process can be accelerated. Books can be placed under a pair of table legs to create an inclined plane. Bend the oilcloth to make something like a gutter. Using this device, the peeled berry will be able to roll into a capacious basin mounted on a stool near the table. This approach eliminates unnecessary manipulations for shifting the berries from place to place.

Even a few buckets of currants can be cleaned very quickly with this approach. After completing this work, the berry remains to be washed in a basin or in running water. Drying or blotting it with a towel after "water procedures" does not make sense. It is easier to put in a large sieve and let the liquid drain.

Recipes

Variants of currant jams are very diverse. You can cook such a delicacy even with a frozen berry, if too much of it was prepared in this form, but it did not find another use. The taste of jam in this case will be no worse than from a fresh base. It’s just that such currants need to be slowly thawed, first placed in the refrigerator, and then (an hour and a half later) left in the kitchen on the table. When the currant "leaves", it remains to knead it, cover it with sugar and leave for an hour. After that, cook according to the recipe.

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

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

Place the currants in a deep container, pour a little water there and cook for five minutes to make the berries softer. You will get a liquid substance due to the fact that the currant secretes juice - this can be achieved by pressing on the berries with a wooden spoon or other suitable kitchen tool. After that, you need to take a large enameled basin, put currants in juice, half a glass of water there. Cook for ten minutes over medium heat.

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

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

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

• 1.5 kilograms of currants;
• 1 kilogram of granulated sugar;
• pectin in the package (two grams).

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

If desired, you can cook blackcurrant jam that is perfect in its consistency. To do this, you need to remove all the bones from it (although they are almost invisible anyway).

For cooking you need to take:

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

When preparing the berry for cooking, it must be scrolled through a meat grinder or crushed with a blender, and then passed through a sieve. In this way, you can remove the bones and skins. Add sugar to the resulting mass and cook for five minutes over low heat. Forget about preparing jam until the morning. In the morning, cook for another ten minutes, and the third time in the evening for another fifteen minutes. After that, distribute into a container prepared for long-term storage.

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

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

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

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

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

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

Load the berry into the slow cooker so that it takes up no more than a third of the volume in the bowl. If there is more, you can not vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into a homogeneous mass, add sugar, stir and “stew” for half an hour.

With a large amount of strawberries, you can make strawberry-currant jam. To execute the recipe, you should take:

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

Peel and wash currants. Sort through the strawberries, selecting only ripe berries and removing the sepals, rinse gently with water and let dry. Place the berries in a saucepan and pour water in the indicated volume. Cook over low heat for about five minutes, so that the berry softens and releases the juice. Then turn the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to get a pitted puree.

Homogeneous, without impurities, pour the composition into a saucepan, add sugar and heat slowly. After boiling, cook for five minutes, check the readiness with a saucer. If the product does not spread, it can be packaged in containers. If there are doubts about readiness, you can still cook. After rolling, the sterilized jam jars, as in other cases, must be turned over and covered with a warm blanket until the product has cooled. After that put away for storage.

Flavoring additives

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

Other berries, such as pitted cherries, cherries, raspberries, gooseberries, as well as fruits, such as apples, ranetki or oranges, can be mixed in currant jam. You can even use spices like ginger. It all depends on what you can find in your own garden, in the forest or on sale. And the result of such combinations is original desserts that you will not find in the store.

Blackcurrant and raspberry go well together. This jam will be a wonderful table decoration, especially in winter. Required to cook:

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

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

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

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

Prepare currants for cooking, make a puree mass out of it. Put in a container for cooking, put on the stove and add sugar. Jam should be cooked on low heat under a closed lid. This continues until the sugar dissolves. Then the fire must be increased and brought to a boil. Meanwhile, peel the ginger, grate it, add it to the berry puree, add the cinnamon. Mix everything well and let it cook for another ten minutes. Then turn off the stove. Cool the jam under a closed lid, and then distribute into jars.

For information on how to make blackcurrant jam with herbs, see the following video.

Blackcurrant is a very tasty, fragrant berry that has beneficial and healing properties and holds the record for vitamin C content among other berries and fruits. In addition, blackcurrant fruits are rich in B vitamins, vitamin P, carotene, phytoncides and trace elements necessary for life (potassium, iron, magnesium, zinc).

It is used to make juices, wines, desserts, etc. Blackcurrant preserves and jams are an amazing delicacy for the winter, which is served with tea, pancakes, pancakes and desserts.

The best currant jam recipes that you can make at home:

1. Blackcurrant jam without cooking
2. Currant jam "Five minutes"
3. Blackcurrant jelly
4. Blackcurrant jam
5. Blackcurrant jam in a slow cooker
6. Currant jam
7. Currants in sugar in the microwave
8. Jam "Summer"
9. Currant jam with vanilla

Recipe 1. Blackcurrant jam without cooking

Required products:

• Fresh blackcurrant berries - 0.5 kg.
• Sugar - 0.5 kg.

We sort out the berries, discard the damaged and rotten ones, remove the stems and rinse under running water. We throw the currants into a colander so that all the liquid is completely glassed. Grind the berries with a blender to puree, then add sugar and mix until it is completely dissolved.
The finished product is poured into a clean glass container and closed with nylon lids. It turns out very tasty, and most importantly, healthy jam that can be stored in the basement or in the refrigerator.

Recipe 2. Currant Jam "Five Minute"

How to cook five-minute jam? This is a fairly quick recipe that allows you to keep the original appearance of the berries with all the useful properties.
Products:

• Black currant - 1 kg.
• Raspberries - 0.5 kg.
• Sugar - 1.5 kg.
• Water - 150 ml.

Mix the washed, stalked and dried berries with half the sugar, put on low heat, boil for 5 minutes. Remove from heat, add the second part of the sugar and stir until completely dissolved. Pour the finished product into sterilized jars and roll up hot.

Recipe 3. Blackcurrant jelly

How to make blackcurrant jelly? To make such a fragrant preparation you will need:

• Fresh black currant - 1 kg.
• Sugar - 1.5 kg.

The sorted, washed and peeled berries must be dried and poured into a wide basin. Fill the berries with water so that it barely covers them. Two glasses will be enough. Put the berries on low heat, bring to a boil and boil for 15 minutes. During the cooking process, periodically remove the foam.
At the end, you need to add sugar and boil for another 20 minutes, while stirring constantly. The finished product will thicken and stick to the walls. It's time to pour it into sterilized jars.

Jelly can be rolled up, or you can simply close it with nylon lids and store it in the refrigerator. The rolled product can be stored at room temperature.

Recipe 4. Blackcurrant jam (hot cooking method)

Required components:

• Blackcurrant fruits - 0.6 kg.
• Sugar - 900 g.
• Water - 1.5 cups.

Washed, selected berries, peeled from twigs, pour water and put on fire, bring to a boil and boil until the skin cracks on them. This will take approximately 20 minutes.

Crush the boiled berries with a wooden spoon, mix with sugar and put back on the fire. Boil the boiled mass for another 10 minutes. Pour the hot product into a clean glass container and seal with lids.

To cook delicious jelly, you must follow some rules:

• For cooking, use a wide pan with a thick bottom. So excess liquid will evaporate faster, and the jelly will thicken.
• If the cooking time of the product has expired, and the jelly remains liquid, then it is not yet time to remove it from the stove. As soon as the jelly begins to stick to the walls, it can be poured into jars and rolled up.

Recipe 5. Blackcurrant jam in a slow cooker

How to cook blackcurrant jam in a slow cooker for the winter? This question is of interest to many, because almost every modern hostess has such household appliances as a slow cooker.

So, for this recipe you will need:

• Fresh blackcurrant - 1kg.
• Sugar - 1.3 kg.
• Citric acid - a pinch.
• Water - 100 ml.

Sort the berries, remove the twigs and rinse in water. Throw the currant in a colander so that all the water is glass.

Put the berries in a bowl, mash with a wooden spoon, add water, sugar and citric acid. Mix all the products well and turn on the “Extinguishing” option for 1.5 hours.

Pour the finished and fragrant jam into sterile jars and roll up the lids.

As you can see, making blackcurrant jam in a slow cooker is quite simple. In winter, a fragrant preparation can be consumed with tea, pancakes, pancakes and various desserts. Currant jam well raises the immune system.

Recipe 6. Currant jam

Ingredients:

• 1 glass of berries.
• 2 glasses of water.
• 0.5 cups of sugar.

Grind the berries in a meat grinder, pour in water and cook until half of the liquid has evaporated. Pass the puree through a sieve to separate the seeds. Add sugar and cook, stirring constantly for about 20 minutes, until the mass thickens. Transfer to dry, hot jars and put open in the oven until a crust forms. Cork.

Recipe 7. Currants in sugar in the microwave

Rinse the berries and spread on paper to dry. Pour 0.5 l into a jar, leaving 4 cm to the top. Prepare sugar syrup: 300 grams of sugar per 1 liter of water, boil until completely dissolved. Pour into a jar of berries, put in the microwave for 5 minutes at full power. Roll up.

Recipe 8. Jam "Summer"

Ingredients:
1 kg of currant berries (you can take black and red in half).
1.2 kg of sugar.
2 glasses of water.
Juice from 2 lemons.
Rinse the berries with cold water, then scald with boiling water, let the water drain, put on a dish until dry. Make sugar syrup from 1 kg of sugar and 2 cups of water. Pour the berries into the syrup, boil for 5 minutes and set aside for 24 hours.
After a day, drain the syrup, boil for 2-3 minutes, pour hot berries over and set aside again for a day. On the third day, also separate the syrup, add the remaining 200 grams of sugar and add lemon juice, boil for 3 minutes, combine with berries and bring to a boil. Pour hot jam into dry heated jars and seal immediately.

Recipe 9. Currant jam with vanilla

Required products:

• 1 kg of currant berries;
• 1.2 kg of sugar;
• 1 glass of water;
• a bag of vanillin (you can take a stick).

Blanch the washed berries for about 2 minutes in water at about 80 degrees (boil 1 liter and leave for 4 minutes), drain the water, and pour the berries with sugar syrup, boil for 20 minutes over medium heat and set aside for 12 hours. Then, removing the foam, cook for another 30 minutes over low heat.

After that, put the berries in a colander and arrange them in two-thirds jars each. Boil the syrup for 5 minutes, add vanillin (if you take a stick, take it out), pour over the berries, cool a little and cork like that.

Currant jam is often involved in the preparation of various dishes. Desserts made from it are especially popular. Red, white and black currants are very common, well-known and loved by many. In central Russia, currant bushes grow in almost every garden or vegetable garden.

Someone likes fresh currants more, others like it in the form of compote, jam or sweet jam. Yes, of course, a berry from a bush contains more vitamins and nutrients than after heat treatment. But this does not mean that there is nothing good in jam at all. To some extent, vitamins of groups B, A, PP, E, C and many useful microelements are preserved. Black and red currants are best suited for jam.

redcurrant jam recipe

Ingredients

Servings: - +

• Red currants1 kg
• sugar 1 kg
• water ½ l

per serving

Calories: 244 kcal

Proteins: 1.09 g

Fats: 0.37 g

Carbohydrates: 59.09 g

50 min. Video recipe Print

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blackcurrant jam recipe

Cooking time: 1 hour

Servings: 50

Energy value

• caloric content - 239.96 kcal;
• proteins - 0.53 gr;
• fats - 0.16 gr;
• carbohydrates - 61.07 gr.

Ingredients

• black currant - 1 kg;
• sugar - 1.2 kg;
• citric acid - 0.5 tsp;
• water - 0.5 cups.

Step by step cooking

1. First of all, we wash and sort out the currants, removing leaves, twigs, spoiled fruits and other debris. Let the berries drain in a colander.
2. After that, using a wooden crush, mash the berries into a puree. According to the instructions, you can use a blender or a meat grinder, but the old-fashioned way is still better, since vitamin C is destroyed when it comes into contact with iron.
3. Jam is cooked in an enamel pan (or bowl). We shift the berry puree into it, pour in water and immediately rearrange the dishes on a slow fire. We warm up in this way for 10 minutes.
4. Add sugar. This must be done gradually. pouring it in small portions into the jam and at the same time stirring constantly.
5. After boiling, cook for another 20-25 minutes. Don't forget to keep an eye on it so it doesn't burn. 5 minutes before cooking, add citric acid to the pan.
6. When the jam is cooked, pour it into jars, close them, put the lids down and leave for about half an hour. Then the jam can be safely removed to the pantry or cellar, where it will be stored until the next season.

Vitamin blackcurrant jam, cooked according to this recipe for the winter, is prepared and eaten in one go. It is convenient to roll it into small jars.

Currant jam recipe in 5 minutes

Cooking time: 20 minutes

Servings: 50

Best of all for the five-minute recipe, blackcurrant or, in extreme cases, red currant is suitable. You can even mix both varieties if you wish. There are many videos on the web on the topic of such quick blanks, but the principle is the same everywhere.

Energy value

• calorie content - 256.00 kcal;
• proteins - 0.55 gr;
• fats - 0.30 gr;
• carbohydrates - 64.38 gr.

Ingredients

• blackcurrant (or red) - 1 kg;
• sugar - 1 kg;
• water - 400 ml.

Step by step cooking

1. Currants are first washed under running cold water, using a colander or sieve. We select twigs, leaves, spoiled berries. After that, rinse again and leave to drain in a colander.
2. We mix water with sugar in a saucepan, put on a slow fire and cook until the sugar dissolves.
3. Add berries to the resulting syrup and cook for 5 minutes (after boiling).
4. Ready jam in a boiling state is poured into pre-sterilized jars. We seal it tightly, put it upside down and wrap it in a warm blanket. In this state, the workpiece should spend about a day.
5. The next day, the finished sweet delicacy can be safely put away in the pantry.

Features of cooking from frozen currants

From berries that have been frozen, the sweetness will be no worse than from fresh ones. Before making jam from frozen currants, the berries must naturally be thawed. It is better to do this gradually, first put it in the refrigerator, and after an hour or an hour and a half, take it out and continue defrosting at room temperature.

When the berries go away, you need to crush them, cover them with sugar and leave to brew for 1 hour. After that, you can already safely cook blackcurrant jam, frozen for future use.

As it turned out, making currant jam is not difficult at all. It is convenient to make it in a pressure cooker or slow cooker, as they retain heat for a long time. And also in the bread machine, which itself makes sure that nothing burns.

Of course, buying ready-made jam in the store is even easier, but its composition and taste are highly questionable. Much better than your homemade jam, where only natural ingredients and no additional chemicals. Therefore, you can and even need to spend about an hour in the summer, and then, in the cold winter period, please yourself and your loved ones with sweet currant jam. Bon appetit.

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Every hostess tries to make as much as possible out of it. Blackcurrant jam turns out delicious, I also have my own recipe for the winter, not even one, because I grow this berry in large quantities and try to prepare a variety of desserts.

Currant jam is another mass of options for home baking. Even the famous "Kiss of the Negro" is not complete without it. I'm not talking about cheesecakes, pies, pies, bagels, you can list a lot.

With such jam, you can just drink a cup of tea, get a boost of vitamins, vitamin C, by the way, is more in blackcurrant than in lemons themselves. Very well done, just make sure you write down the recipes.

How to make blackcurrant jam

The currant berry is not as sweet as raspberries or strawberries, therefore it requires more sugar, it also gives the juice harder, so it takes more time for juice separation.

Currants also contain large amounts of fruit acids. For us, of course, they are useful, but inappropriate saucepans oxidize quickly. Copper and aluminum quickly interact with acids, and as a result, the product is not at all useful, on the contrary. Therefore, choose stainless steel saucepans, in extreme cases - enameled ones, just remember that everything in them burns quickly.

To make jam, we will need freshly picked currants, we need to sort it out, remove twigs, leaves, timid or bad berries, cut off the tails. Only after that, rinse well, unlike raspberries and strawberries, tender berries, currants can be washed under running water without fear of wrinkling. In addition, in the jam, the integrity of the berries will still be violated.

Blackcurrant Jam Recipes

As with other berries, blackcurrant jam can be prepared in the simplest and most common way, both in a slow cooker and in a bread machine. In addition, the berry is perfectly complemented by other, garden and forest, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother cooked such jam in a large basin on the stove.

For him we will take:

• Kilo of black currant
• One and a half kilos of sugar

How to cook blackcurrant jam:

I never put a lot of sugar in currants, I like it when sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berry with a blender and mix with sugar. I put it on medium heat to bring it to a boil faster. Then I lower the temperature to a minimum and remove the foam. The berry gurgles slowly on the stove for 10 minutes, then goes to cool down at night.

I repeat this process a couple more times, adding the slow boil time by five minutes. In fact, it does not take long to cook such a jam. After the last cooking, it is already ready, in hot form, we lay it out in jars.

Currant jam with pectin, a recipe for the winter

Many thickeners are treated with caution, and completely in vain. Indeed, thanks to pectin, starch, gelatin or gelfix, the heat treatment time is reduced, which means that almost all vitamins are preserved.

What you need for jam:

• One and a half kilos of berries
• Kilo of sugar
• A bag of pectin (20 grams)

How to make currant jam with pectin:

We prepare the berry, sort it out, wash it and let the excess water drain. Then pour a third of the sugar into it, using an immersion blender, grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, reduce the heat, remove the foam, pour out the pectin and the remaining sugar. Cook for twenty minutes at a low temperature, then spread the hot jam in sterile, dry jars.

Blackcurrant jam, pitted recipe

It will take a little, just a little bit of tinkering, but the result will be a very beautiful, transparent jam.

For him you need to take:

• Kilo of currant berries
• 0.7 kilo sugar

How to make this jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry, and your tastes. You can take more.

I grind the already prepared, washed berries with a blender or pass through a meat grinder. It turns out a liquid aromatic puree, and we need to rub it through a sieve so that all the seeds and the remnants of the skin remain there.

We mix the finished mass with sugar and set to cook at a low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and let the jam cool overnight. In the morning I heat it up again and cook it for 10 minutes. And again until the evening I leave. The third time I cook for 15 minutes and lay out in jars. It cools in jars, but in open ones, only then I roll it up.

Blackcurrant jam in a slow cooker

Cooking currant jam in a slow cooker is easier than in the usual way, because you don’t need to stand and watch, so that God forbid, it doesn’t burn or run away.

We will need:

• Liter jar of currants
• Two and a half cups of sugar

How to make jam in a slow cooker:

We pass the clean and selected berries through a meat grinder or grind with a blender. Some prefer to stew and only then wipe through a sieve, but it seems to me that this is a long process and using kitchen helpers is much more convenient and faster.

I also rub the resulting puree through a sieve with a wooden spatula so that my jam turns out to be transparent, pitted.

Then I pour it into a multi-variety bowl and add sugar. I put on the extinguishing mode, close the lid. The jam will be ready in 20 minutes, because currants contain a lot of their natural thickeners, pectin. Then I lay out the finished hot product in small jars and close it.

Blackcurrant and raspberry jam, winter recipe

Everyone likes this jam. In addition, it is very useful, during colds it is an excellent help. My children love to dilute this jam and drink it like compote.

For him you will need:

• One and a half kilos of currants
• Kilo raspberries
• One and a half kilos of sugar

How will we cook:

The whole berry needs to be sorted out and washed, let the water drain well. We immediately fall asleep both currants and raspberries in a container where jam will be cooked and add half the sugar. We leave for five hours in a cool place so that the berry gives juice and the sugar begins to melt.

After a while, grind the berries in a puree, pour the second half of the sugar and set to boil. Cook in one go until thickened, this is 35-40 minutes, do not forget that you need to remove the foam. Ready-made jam is poured into jars and closed.

Blackcurrant jam with gooseberries

All housewives also often like to make such jam. The sour currant is compensated by the sweet taste of the gooseberry and it turns out very tasty.

We will take:

• Kilo of currant berries
• Half a kilo of gooseberries
• Kilo of sugar

How to cook:

We sort out the berries and cut off the tails-stalks. Grind everything with a blender or scroll through a meat grinder. The resulting mass is mixed with sugar and set to boil. The first time after it boils, cook for 10 minutes. Then it cools down to room temperature. The second time is cooked for 15 minutes and immediately laid out in jars.

Blackcurrant jam, video recipe

Step-by-step recipes for making thick blackcurrant confiture with starch, agar-agar, gelatin: how to make currant confiture with gooseberries

2018-07-25 Oleg Mikhailov

Grade
prescription

2293

Time
(min)

servings
(people)

In 100 grams of the finished dish

0 gr.

0 gr.

carbohydrates

45 gr.

180 kcal.

Option 1: Classic recipe for homemade blackcurrant jam with starch

Don't be alarmed by cooking jams with the addition of thickeners, this method is quite acceptable for this dessert. Having abandoned synthetic mixtures, use only natural ones, and you won’t have any reason to worry about the health of your loved ones.

Ingredients:

• fresh currant - one kilogram;
• 25 gr. potato starch;
• glass of water;
• sugar - three cups of sugar.

Step-by-step recipe for blackcurrant confiture with a thickener

Laying out in a colander, we wash the currants. After letting the water drain well, we pick the berries from the branches, at the same time we cut off the spouts with scissors. After pouring into a colander, rinse again and scatter on a towel to dry.

Wipe dry a large bowl in which we will prepare confiture. We put in it, sprinkling with sugar, dried currant berries. Add half a glass of cool water, mix thoroughly. Having covered the lid, set the dish aside and forget about it for a couple of hours.

After at least two hours, mix everything again and place the bowl of berries on medium heat. Not forgetting to stir occasionally, bring the contents of the bowl to a boil. The foam that collects at this time on the surface is carefully removed as it forms.

Sift starch through a sieve. Pour the remaining 125 ml of water into a small bowl, add starch to it and quickly stir with a whisk. Please note that the mixture should not contain lumps!

As soon as the berry mass begins to boil intensively, slightly reduce the heat. After boiling for a minute, we begin to stir the confiture, moving the spoon in a circle, while pouring the starch mixture into it very slowly.

After waiting for the boil, let the confiture boil for half a minute. After, remove it from the fire, immediately pour it into clean jars and cover them with nylon lids. We store currant confiture in the refrigerator, in the common compartment.

Option 2: Quick Blackcurrant Jam Recipe for Canning

If any berries, including even frozen ones, are suitable for classic confiture, then the simplified recipe does not contain any thickeners. The requirements for currants are not so strict, it is enough for the berries to be sweet and fully ripe. In addition to the pantry, confiture can also be stored in the refrigerator, which is convenient in case the container does not provide for hermetic sealing. Pack the sweet mass in clay pots, cover with a film, and on top of it with a decorative napkin with imitation of embroidery, imagine what effect this will have on the guests!

Ingredients:

• 1400 grams of sugar;
• six glasses of large currants (berries without twigs).

How to quickly prepare blackcurrant confiture

We sort out the currants, select well-ripened and not crumpled berries. Pour the currants into a sieve, rinse and leave on a wire rack so that excess moisture is gone.

Pour four cups of sugar into a bowl, mix it with water and put it on the stove. Slowly warming up and stirring constantly, cook over low heat until all the grains of sugar have melted.

Dip dried currants into clear boiling syrup. Bringing to a boil, boil the berry mixture with slight bubbling for no longer than a quarter of an hour.

Pour the remaining sugar into the bowl with the berries and mix well. Slightly lowering the heat, boil the confiture to the desired density.

We pack a hot, still boiling delicacy in sterile glass jars, cover with lids and immediately twist. Turn over, arrange on a terry towel and leave it until completely cooled.

Option 3: A simple recipe for blackcurrant jam with gelatin

The simplest and most affordable thickener, confiture with its addition is suitable for various desserts and fragrant fillings of sweet pies. It is good to add it to home-made ice cream or mix it with crumbly cottage cheese, and how fragrant and tasty lush pancakes and thin openwork pancakes are with such confiture!

Ingredients:

• kilogram of processed currant berries (black);
• five glasses of sugar;
• a small bag of gelatin in granules.

How to cook

Having picked the berries from the brushes, we remove the dry spouts with scissors. Having measured exactly a kilogram, carefully rinse the currants with water. We leave the berries in a colander so that all the water comes off them.

In a deep thick bowl, bring water to a boil. Pour currants into it and as soon as it boils, boil for a minute. Remove from stove, cool to room temperature.

We separate the third part from the cooled berry mass and pour it into a separate bowl. Grind the reserved berries with a crush or interrupt to a puree state with an immersion blender. Put the resulting mass on a sieve and rub through it with a spoon. Strained juice is poured into a cup.

We put a bowl of berries on a small fire and stir in the filtered thick berry mass. After boiling, add sugar and boil for five minutes, cool to air temperature.

Place the bowl back on the stove, turning the burner on to slightly above medium heat. We stir gelatin in the previously expressed juice and mix the solution into the berry mass, then warm it up to a boil. We boil the confiture for five minutes, after which we pour it into jars previously processed over steam. We seal them hermetically with boiled metal lids.

Option 4: Thick blackcurrant jam with agar-agar

The champions among currants in terms of the thickening strength of syrups cooked with it are, of course, red varieties. Black is not much inferior to it, but sometimes there is a reason to add a natural thickener to confiture. Use the proposed recipe even if you have large juicy berries of hybrid varieties, they have a lot of juice, and it will take a long time to boil it.

Ingredients:

• half a kilo of currants;
• two teaspoons of agar;
• water - half a glass;
• three hundred grams of refined sugar.

Step by step recipe

We remove the berries from the branches, with small scissors we cut off each dry tail. We measure out exactly half a kilo and pour it into a colander. Rinse thoroughly under the pressure of cool water, leave the berries in a colander.

After waiting for all the moisture to come down, pour the currants into the blender chopper. At maximum speed, we interrupt the berries in a puree and pour the cooked mass into a saucepan with a double bottom.

Sprinkling in parts, we mix one and a half cups of sugar into the berry mass and leave it just on the table for an hour, covering the container. In order for the sugar to disperse better, during this time, it is advisable to mix the mixture several times. At the same time, stir agar-agar in water, it needs to stand for at least half an hour.

After making sure that all the grains of sugar in the currant puree have dispersed, place the berry mass on a low heat. Stirring occasionally, boil for twenty-five minutes.

Agar-agar soaked in water is slowly poured into the berry puree, which is continuously stirred all this time. Without ceasing to work with a spoon, boil the confiture for five minutes, carefully watching so that it does not boil.

Immediately after turning off the hot confiture, we pack it into dry jars and tightly close them with lids. For five hours, we leave the preservation upside down, wrapped in a blanket.

Option 5: Blackcurrant confiture with gooseberries

Both types of berries are fragrant and incredibly tasty. There are many varieties of gooseberries and currants, and each is good in its own way, one is more fragrant, the other is larger, the third is sweeter than the others. Any varieties are suitable for confiture, it is clear that the dessert will inherit all the advantages of the berries from which it was prepared.

Ingredients:

• 2200 grams of currants;
• 1300 grams of sugar;
• water;
• a third of a kilogram of gooseberries.

How to cook

We put the sorted and washed berries in a bowl for cooking jam and pour a glass of water into them. Set to slow heat for five minutes, let the berries soften and release the juice. Using a fine-mesh sieve, we separate the seeds and skin, slowly rubbing the berry mass through it.

Drain the resulting juice into a metal pan, slowly heat it over low heat. For each liter of hot juice, add six hundred grams of sugar, mix and let it dissolve. Adjust the boiling point to the minimum, and boil the currant juice until it thickens.

It is not difficult to determine the degree of readiness, from time to time apply a few drops of jam on a saucer and wait until the mass stops spreading. Pack and seal the finished jam, depending on the type of container chosen and the preferred storage method.