Is it possible to eat currant jam. Delicate currant jam "five minutes"

And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.

elena.hramova/depositphotos.com

This delicacy is made simply and quickly. The syrup turns out to be liquidish, but after cooling it becomes thicker.

Ingredients

• 1–1.3 kg of sugar;
• 200–250 ml of water;
• 1 kg of black, red or white currants.

Cooking

Pour sugar into a saucepan and cover with water. Put on medium fire and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.

Then put the berries in the pan. Bring the jam to a boil again, stirring occasionally, and cook for 5 minutes.

Unlike the first, this jam is prepared without adding water. It turns out thicker and more uniform.

Ingredients

• 1 kg of black, red or white currant;
• 1-1.3 kg of sugar.

Cooking

Put the berries in a saucepan, sprinkle with sugar and mix. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, stirring constantly, for another 5 minutes. During cooking, remove the foam from the jam.

Dessert from these berries has a bright rich aroma and amazing taste.

Ingredients

• 500 g of black or red currant;
• 500–800 g of sugar;
• 500 g raspberries.

Cooking

Put the currants in a saucepan, lightly crush with a crush and sprinkle with sugar. Stir and leave for 1-2 hours for the berries to release their juice.

Place the saucepan over low heat and, stirring, bring to a boil. Raise the heat slightly and simmer for 10 minutes. Then add the raspberries, stir and cook for another 5-10 minutes.

You can boil the jam longer if you want it to be thicker.

dom-eda.com

Delicacy with pleasant sweet and sour taste. You can add a little more sugar if you like.

Ingredients

• 300 g gooseberries;
• 700 g of black or red currant;
• 200 ml of water;
• 1 kg of sugar.

Cooking

Remove stems from gooseberries. Put all the berries in a saucepan and cover with water. Simmer over moderate heat, stirring occasionally, for about 20-30 minutes. Add sugar and stir until it dissolves.

Bring the jam to a boil and cook for about 10 more minutes. You can increase the cooking time to half an hour, then the jam will turn out to be thicker.

www.konservacija.com

This fragrant jam combines currant puree and almost whole cherries.

Ingredients

• 500 g cherries;
• 1 kg of sugar;
• 500 g black, red or white currants;

Cooking

Lovelymama/Depositphotos.com

Citrus notes perfectly set off the taste of currant.

Ingredients

• 2 oranges;
• 1 kg of black or red currant;
• 1 kg of sugar.

Cooking

Peel the oranges from the peel and white layer. Cut fruit slices into small pieces. Grind currants in a blender or twist through a meat grinder.

Transfer the puree to a bowl and sprinkle with sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, boil for another 5-7 minutes.

Without exaggerating at all, it can be argued that currants are a real pantry of health. Its dense, slightly tart little berries contain twice as much potassium as foreign bananas, and 4 times more vitamin C than recognized leaders. citrus lemon and orange. To provide the body daily requirement in vitamin C, it is enough to eat only 15 berries, so doctors advise using it with a winter lack of vitamins, pulmonary and colds.

It enhances blood formation and protects the intestines from fermentation processes, lowers the acidity of the stomach and improves metabolic processes in the body. In addition, it is twice ahead of blueberries in terms of the amount of antioxidants and fully justifies its nickname “pharmacy from a branch” by the fact that, unlike other berries and fruits, it practically does not lose its beneficial properties during processing and preservation.

Currant has an incomparable fresh fragrance, which was called so - blackcurrant. It is given by fresh shoots, buds, leaves and, of course, berries.

Favorite berry is perfect for making fragrant tasty and healthy jam. The bright and rich taste of currant jam is distinguished by a luxurious palette with a slight bitterness, it cannot be confused with other berries. cook currant jam not difficult, although the preparation process takes much longer than the cooking itself. Picking and sorting berries is a laborious task that requires patience and attention.

Blackcurrant jam - preparing dishes

The jars in which we plan to lay out the jam should be prepared in advance, washed thoroughly, poured over with boiling water and dried. Lids for currants are taken only lacquered, as it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamelware is chosen for cooking.

Berries can be prepared for cooking in plastic or plastic utensils, grind with a wooden pusher, as when using metal objects, the concentration of vitamin C decreases.

Blackcurrant jam - fruit preparation

The collection of currant fruits begins about a week after its full ripening. As soon as the berries are completely blackened, you can start picking the berries, and try not to overexpose them on the branch, because, in addition to the fact that they can crack, bleed and fall off, after 2 weeks after ripening, the concentration of vitamins decreases by 50 - 60%. Rainy weather affects them even more negatively.

Blackcurrant berries do not store for a long time without a refrigerator. They are harvested in dry weather with dormant dew, it is best to pick the berries with brushes, and then sort and separate the tails. Separately collected berries should be spread in a thin layer and pre-dried.

Before cooking, the berries are sorted out, the remnants of the sepals are removed with scissors and the water is allowed to drain.

Blackcurrant jam - recipe 1

Water 500 gr
Currant berries 1 kg
Sugar 1.5 kg.
Pour sugar with water and bring to a boil, filter the mixture. Ready-made syrup pure form pour into enamelware and carefully lay out the prepared berries, put on small fire. This recipe allows you to cook lovely jam in one step, the foam is completely removed. In just 10 minutes, your jam is ready - place it in jars, cork and turn upside down.

Blackcurrant jam - recipe 2 (without cooking)

Currant 1kg
Sugar 1-1.5 kg + another 100 gr.

Pour well-dried currants into a plastic container (you can take a plastic one), rub with a wooden pusher, mix thoroughly. You can skip currants through a large meat grinder grate (diameter 2.5 mm). Let stand for 5-10 minutes, and lay out in jars. Sprinkle sugar on top and seal tightly. Such jam should be stored in the refrigerator or in the cellar for a year, while the temperature should be no higher than 1 degree, so that everything remains beneficial features currants.

Blackcurrant jam - recipe 3. Five minutes.

This is very quick recipe cooking jam, allowing you to keep the whole fruit and most of the vitamins. As a rule, other berries are cooked according to such recipes without adding water, but an exception is made for currants.

Currant 9 glasses
Raspberries 3 cups

Sugar 15 cups
Water 300 grams

Dry prepared berries. Mix half the sugar, berry and water, bring to a boil, cook for exactly 5 minutes. Remove from heat, add remaining sugar and stir until completely dissolved. Roll hot.

Blackcurrant Jam Recipe 4

Sugar 1 kg
Blackcurrant puree 1.25 kg
At the beginning of cooking, mix half of the sugar with mashed potatoes, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of the sugar, stir and boil until tender (another 15-20 minutes). We spread it in jars or wooden boxes lined with parchment, cool.

There are many ways to diversify the taste of jam. One of them is mixing different berries, for example, gooseberries and currants or raspberries, gooseberries and currants. In this case, the number of berries is easiest to measure in glasses. The main thing is to maintain the proportions of berries and sugar, for example, in 15 glasses of berries there can be 2 glasses of raspberries, 2 glasses of gooseberries, and the rest is currants, while 15 glasses of sugar are taken for cooking.

— More delicate taste berries are obtained if you pre-blanch them in a juice cooker for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

- For the preparation of currant jelly, juice from red and black varieties is used. At the same time, it is boiled with sugar and filtered through 2-3 layers of gauze or flannel. In this case, sugar is taken less than for jam - 800 grams are enough for 1 kg. The rest of the technology for making jelly is similar to cooking. regular jam, boil it until the foam ceases to stand out.

- If you suffer from thrombophlebitis, currant jam is contraindicated in this disease, as it increases blood clotting. Don't be discouraged - try it a little and treat your friends and family!

Dear editor and personally Ekaterina Danilova,

Today my wife is going to make blackcurrant jam according to your recipe.

I picked the berries yesterday morning, and this morning she asked me to help her and “prepare” the berries for cooking.

Being a flexible person, I agreed.

Then I read in your recipe that “remains of sepals should be removed with scissors” and looked with horror at a tub with 3 kg of blackcurrant.

I didn’t even try with ordinary scissors, I immediately took up manicure ones.

After an hour of painstaking work, 200 grams was already ready, and the scissors were dull at the end!

And then I realized that in this way, before the divorce, I might not have time to finish this work ...

I took an ordinary flat needle file (new) in the workshop, washed it thoroughly with soap and tried to cut off the remnants of the sepals with it. And then my manicure parlor started working in Stakhanov style!

Two or three passes back and forth and the hard sepal turned into a thin soft ass.

In this case, the berry should be slightly squeezed with reverse side so that the sepals stick out.

Not a single berry burst from such technology. Fast and productive. Got it done in two hours.

Take note of my experience! Don't waste your time!

Sincerely,

Katso

From the editor

Dear Katso!

Our entire editorial staff, as well as myself, are immensely admired by your ingenuity, stamina, and indifference to our readers.

Let me note the wonderful style of presenting the advice, combined with an amazing knowledge of the Russian language.

We hope that the joint preparation and subsequent use of jam from blackcurrant will make your divorce irrelevant.

Thank you for your feedback. In this way, together we will definitely make our site better!

With gratitude, Ekaterina Danilova

Currant jam is not only very tasty, but also extremely healthy. And it is certainly necessary to do it for everyone who monitors their health and wants to look great and feel the same way.
Making currant jam is a task that everyone can do, both experienced and inexperienced cooks.

How to cook currant jam

Currant jam is usually boiled in enamel, glassware. As a rule, cooking jam begins with the preparation of syrup. Berries are placed in the finished syrup and boiled for a while. There is also such a way of cooking jam: berries are placed in the dishes and covered with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.

The main thing is to stock up on berries, sugar, necessary equipment. An ideal container for boiling currant jam is an enamel basin or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading jam, and a positive mood.

Jams help us survive the cold season, giving us memories of hot, generous summer days that we spent stocking up for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just bread with fragrant and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, closed in jars in the summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can cook the most delicious and healthy jam from currant.

Classic blackcurrant jam recipe

Compound:
1 kg blackcurrant
1 kg sugar
0.5 cups of water
Cooking:

Sort, wash and dry the currant berries.

in the pelvis or enamel pan Pour in water, add one glass of sugar and bring to a boil. After boiling, add a glass of currant. And cook for five minutes with constant stirring, not forgetting to remove the foam.

Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Cook all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.

Pour hot into sterilized jars and roll up metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.

Tasty and healthy blackcurrant jam for the winter is ready. It can be stored even room temperature which is an advantage. Bon appetit!

Blackcurrant jam in liquid syrup

There is such a thing as "dessert" syrup jam": the liquid part of the workpiece is unusually fragrant and tasty, whole berries float in syrup, but their amount is moderate. This jam is used with those dishes where it is appropriate to serve. sweet sauce. Pancakes, cheesecakes, casseroles compete for the right to be on the same plate with this beautiful and delicious jam. Blackcurrant and white ice cream - an elegant pair with piquant taste. If we move on to a festive banquet decoration, then in such a dessert you can splash a tablespoon of whiskey or rum and add a little shavings of natural dark chocolate.

Compound:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp.
Get one and a half liters of blackcurrant jam.

How to cook dessert blackcurrant syrup jam

Cooking:

Any varieties of currants with a sweet taste are suitable. The berries are sorted, "cut", then washed. There are varieties with long pedicels, they have to be cut by hand.

Jam is prepared in a dish with a coating that does not oxidize. Prepared blackcurrants are poured into the pan.

Put citric acid, with its help, the syrup will become "refined" and will not go from a purple-red color to a darker tone.

Fall asleep sugar.

Poured cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should boil over medium-high heat. Then the fire is regulated so that the berries do not boil. Blackcurrant jam is boiled for 20 minutes over low heat.

Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. Berries slightly changed shape, but remained intact. There is no wateriness in the syrup, it is rich in taste, it has a slight pleasant density.

Rolled cans cool under a thick towel. Blackcurrant jam stored in a pantry, in a cellar. The standard term is 1 year.

If jam is served in " in kind”, without adding to other dishes, then it should be cooled for half an hour. Bon appetit!

Blackcurrant jam for the winter five minutes

Compound:
1 kg blackcurrant
1.5 kg sugar
0.5-1 glass of water
Cooking:

Sort the berries, wash them and dry them.

Pour water into a basin or an enamel pan, add sugar and, stirring constantly, bring to a boil.

Put all the currants into the boiling syrup, bring to a boil again and cook after boiling over low heat for five minutes.

Immediately pour the hot currant jam into sterile jars and roll up. Wait for it to cool completely and store in a cool place. Bon appetit!

Five-minute blackcurrant jam with grated ginger

Since childhood, we love mom's five-minute jam! It is very fragrant!
And here is the ginger! Just an explosion of taste!
Compound:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.

Cooking:

Wash the berries, dry on a towel. Put in a colander and scald with boiling water.

Bring water with sugar to a boil.

Finely grate the ginger.

As soon as the syrup boils, pour berries and ginger into it, cook for 5-7 minutes.

Immediately roll into sterile jars.

Store in a cool place. Bon appetit!

Currant jam for the winter five-minute "Currant trio"

Cooking is obtained, relatively not long. You can immediately make two servings, one after the other - it is better not to increase the portion, because it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Composition of currant jam in glasses:

Blackcurrant - 3 cups
White currant - 3 cups
Redcurrant - 3 cups
Sugar - 6 cups
Water - 1 glass
Cooking:

Sort the berries, rinse and put in a bowl or saucepan for cooking. Pour 1 cup of water and put on fire.

Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 cup of sugar. Stir. Pour in sugar in batches. Cook while stirring so that the sugar does not stick to the bottom.

Bring to a boil, reduce heat and simmer for 5 minutes, skimming off the foam. During the cooking process, a foam will appear, which must be removed, otherwise the dessert will ferment.

Pour into sterilized jars. Roll up. Wrap with a padded jacket and leave to cool for a day. Bon appetit!

Blackcurrant jam in a slow cooker

Blackcurrant, which is so valued for high content vitamins, often appears on the table of housewives. After all, you can cook it different ways, including using a multicooker.
Compound:
1 kg blackcurrant
1.5 kg of granulated sugar

Cooking:

For jam, you need to prepare the fruit. Black currant is moving. All twigs, plant debris, leaves and spoiled berries should be set aside. All high-quality fruits should be poured into a colander and rinsed with warm water.

In this form, blackcurrant is left for several minutes. It is necessary that the berries are on weight to remove excess moisture.

Transfer the prepared berries to the multicooker bowl. Cover them with sugar.

Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to boil slightly. At the same time, the lid of the multicooker with jam can be safely closed without worrying that the sweetness will “run away” to the table. The technology will do everything by itself.

On a note
Note! Some multicookers have a "Milk porridge" mode. If you choose it, then the cooking time of the jam will take only 35 minutes.

It remains to pour delicious and fragrant blackcurrant jam into jars. In order for the delicacy to be stored for a long time all winter, the containers must be sterilized. From above they should be closed with the same lids. When the blackcurrant jam cools down, you need to rearrange it in a cool and dark place. Bon appetit!

Blackcurrant jam with gooseberries without cooking

This interesting recipe, as ingredients it does not use berries, but the juice of gooseberries and black currants.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg of granulated sugar
From this amount of products, 750 g of dense and thick jelly. It will take 1.5 hours to prepare a dessert for two days.

Cooking:

First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.

All berries must be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take dishes made of stainless steel. You don't need to add water.

We put the saucepan on a small fire. The berries need to be slightly warmed up on the fire, and they will release the juice themselves. The fruits should be pressed down a little with a spatula or a wooden spoon.

Berries must be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. Sugar should be 1.5 times more. That is 1 glass berry syrup you need to use 1.5 or 2 cups of granulated sugar.

The resulting mass is poured into a wide bowl. She needs in small portions pour out the sand. It must be mixed with a wooden spoon. When the sugar dissolves, the container must be closed and left overnight.

In the morning, you can distribute currant jam in jars. If this is difficult to do due to the solidification of the mass, you can heat it over low heat for just a minute.

When the jelly is completely frozen in the jars, they need to be rolled up with screw caps. Usually such blackcurrant jam with gooseberries does not require cooking without special conditions storage. Jelly can be left in the room without any problems. The main thing is to follow step by step instructions during cooking and do not place containers with blanks near heating sources. Happy tea!

Recipe for blackcurrant and apple jam

I suggest diversifying your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g blackcurrant
1/4 part lemon
400 g sugar
300 g apples

Cooking:

Sort the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to the state of currant puree.

Pour the mixture into an enamel pan and cook for 5 minutes.

Wash the apples, peel them from the cores and cut into medium-sized slices. Place apples in water mixed with lemon juice to prevent them from darkening.

After currant puree is slightly reduced, add apples. Boil for 10 minutes, stirring constantly.

Pour the finished hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.

Store jam in a cool place. The delicacy can be served with pancakes, cheesecakes and just for tea. Happy tea!

Jelly blackcurrant jam with blueberries

The berries are whole, and the jam is thick, like jelly.

Compound:
1 kg blackcurrant
0.5 kg blueberries
1 kg sugar

Cooking:

We take the amount of sugar in a proportion by weight of 1: 1. We sort out the berries, wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to interfere with the jam, especially before boiling. Stir by shaking the pan.
We use triple boil- bring to a boil, boil for about 2 minutes, leave to cool, then 2 more times in the same way.

And most importantly, if you want to get a thick jelly-like blackcurrant jam - instructions below

For cooking, we take about half of all sugar! But the second half is mixed into the finished hot jam until completely dissolved. Mix carefully, trying not to turn into a puree, although the berries stabilize after boiling.

We use for cooking jam from neutral berries Gelfix (pictured). Ingredients of Gelfix: powdered sugar, thickener (apple and citrus pectin), citric acid, sorbic acid.

Jam, even from berries poor in pectin, turns out to be thick with a minimum of sugar.

Bon appetit!

Blackcurrant jam recipe for the winter with cherries and apples

Try to make jam this recipe– the multifaceted taste of blackcurrant, cherry and apple jam will certainly enchant you!
Compound:
1 kg blackcurrant
1 kg apples
1 kg cherries
3 kg of granulated sugar
1 lemon (juice)
From this amount of products you should get 2 liters of jam.

Cooking:

The berries must be washed and the best ones selected. Bones are removed from cherries. Apples are peeled and cut into slices. Blackcurrant just spills into the bowl.

Berries need to be twisted. Cover with sugar and leave for a couple of hours.
The products should be gently mixed and brought to a boil. Lemon juice is added to the composition, after which you need to boil the mixture of berries for another half hour. Approximately 1/3 of the mass should boil down.

Ready-made currant jam is laid out in prepared jars and twisted with lids. After cooling, the container is removed into cool place. Bon appetit!

Blackcurrant and apricot jam for the winter

Compound:
1 kg apricots
1 kg sugar
2 cups water (for thicker jam use 1 cup)
1-2 handfuls of blackcurrants

Cooking:

Wash the apricots, cut and remove the pit. Put in a blackcurrant berry instead.

Boil syrup from water and sugar, very carefully transfer apricots into it. Bring to a boil and simmer for 10 minutes over very low heat. Remove from heat and leave to cool completely.
Then bring back to a boil and simmer for 15 minutes over low heat. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to carefully dip the apricots into the syrup.
Carefully arrange the cooled jam in jars. Roll up.

The result will please you. The jam will turn out beautiful and very fragrant. Bon appetit!

Grandma's currant jam recipe - video recipe

Delicious blackcurrant jam for the winter

Bon appetit!

Blackcurrant jam with raspberries for the winter

Currant jam is useful. And if you cook jam from a duet of currants and raspberries, you get amazing delicacy with a rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort in the cold winter season.

Composition of blackcurrant jam in glasses:

3 cups blackcurrant
9 cups raspberries
9 cups of sugar
5 g citric acid

Cooking:

We start cooking our dish with raspberries. Berries need to be sorted out, washed and left for a while.

Do the same with blackcurrant.

Pour blackcurrant and raspberry berries into a common basin or pan. Then cover the fruits with sugar, alternating in layers.

On a note
It is better to lay out products in layers: raspberries - granulated sugar- blackcurrant - the remaining sugar. This will allow you to get optimal amount juice.

By the end of cooking, remove the foam from the surface of the jam and add citric acid to it, which is a good preservative.
The finished blackcurrant jam with raspberries should be gently mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into pre-prepared jars and roll up the lids. But you can’t immediately clean the blanks in the cellar or refrigerator.

This can be done only after 24 hours, when the jars will definitely have time to cool. Bon appetit!

Blackcurrant jam for the winter with orange

Compound:
1 kg blackcurrant
800 gr. orange
2.5 kg. Sahara

Cooking:

Twist currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

Leave for a day to dissolve the sugar, stirring occasionally.

Then we put it in jars and put it in the refrigerator. Bon appetit!

Recipe for blackcurrant jam for the winter with vanilla

One more recipe delicious jam from black currant with vanillin. Just imagine it infinitely gentle and at the same time slightly tart taste! Its godlike!
Compound:
3 kg of granulated sugar
3 kg blackcurrant
6 glasses of water
1 sachet of vanillin

Cooking:

Sort and wash currants.

Then the syrup is prepared. All the sugar is poured into the container and poured with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.

Pour vanillin into the boiled liquid and keep the mixture under heat for another 5-7 minutes.

When the syrup becomes clear, it is ready.

Next, the berries are carefully poured into the syrup and brought to a boil over a fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served at the table. Bon appetit!

Blackcurrant jam for the winter. simple recipe

Compound:
1 kg blackcurrant
1 kg sugar
1 glass of water

Cooking:

My blackcurrant, remove the stalks, wash. Then blanch in boiling water for 5 minutes and put in a bowl.

We do not drain the water, but measure it right amount, pour into a saucepan. We add sand and cook thick syrup. Let it boil and boil for three minutes.

Pour the berries with boiling syrup, put on fire, bring to a boil. Remove the foam and leave for 12 hours.

After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.

We lay out the finished jam in sterilized jars, let it cool and cork.

Bon appetit!

Black and red currant jam for the winter in glasses

Now is the harvesting season, and in our lane it is the turn of currants. This universal recipe thanks to the speed and ease of preparation, as well as excellent taste, it will firmly settle in your arsenal of blanks.

Composition of currant jam in glasses:

Currant red and black - 3 cups (glass = 250 ml)
Water - 1 glass
Sugar - 6 cups

Cooking:

Sort the berries, rinse, remove the stalks.

Mix sugar with water and bring to a boil.

Pour into sugar syrup berries and cook, stirring, for about 10 minutes over low heat.

Spread hot jam in sterilized jars, let cool.

Cover with lids and store in a dark, cool place. Bon appetit!

Advice
Freeze large currant berries and then use them in pastries, compotes, kissels and yogurts in winter.

Red currant jam for the winter. Step-by-step instruction

Compound:
1 kg red currant
1.2 kg of granulated sugar
1 glass of water
vanillin

Cooking:
Sort out the currants, remove from the branches, rinse and dry.

In a saucepan where jam will be cooked, pour granulated sugar, pour water and put on fire. Boil syrup.

Dip the berries into the boiling syrup, shake the pan.

Bring to a boil and cook after boiling for 20 minutes, removing the foam.

After 20 minutes, check the jam for readiness. If the chilled jam in an inclined spoon does not pour out, but keeps well in it, like jelly, then it is ready. Or a simpler option: drip a drop onto a clean saucer. If the drop does not spread when the saucer is tilted, then the jam is ready.

Add vanillin. Mix.

Pour into jars sterilized in any way, cover with a towel. Let cool and roll up.

Very tasty, fragrant redcurrant jam is ready! It just begs for bread! Bon appetit!

So, currant is very useful and delicious berry. And the recipes for its preparation are so diverse that each housewife will definitely choose the right one for herself.

I hope the recipes for harvesting black and red currant jam from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially winter evenings, with a cup of tea, the aroma of currant will cheer you up. I wish you a pleasant tea!

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Finally, blackcurrants have ripened this summer! Found similar recipe in Povarenka, but still I offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They concern palatability. Well, it’s up to the hostesses to decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too sharp, not too cloying, which has been tested on all my dear and beloved ones. There are only enough supplies for the season!

Ingredients for "The most delicate currant jam "Five minutes"":

Recipe "The most delicate currant jam "Five minutes"":

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

We take fresh currants without twigs and other debris, wash it, measure it in a separate bowl the required portion- 7 cups of berries and leave it to dry slightly. While the berry dries up, prepare the jars.

According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and before loading the jam, put it in the microwave for a minute, who does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan with water on the fire to be sterilized.

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

I choose a 5-liter saucepan with a heavy bottom for such a quantity of ingredients, so that when the berries boil rapidly, our delicious treat did not run away from us on the stove. I prefer stainless steel cooking utensils. And sterility is higher, and does not burn.

I put the pot on high heat. I add 3/4 cup of water. I want to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, we do all measurements with the SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.

When the water boils, gradually (!!! this is important !!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will then gel when it cools down. This place hides the first secret good jam.

When all the sugar is dissolved, pour in the berry measured in advance with 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will soon begin to caramelize with you, but we don’t need it at all! So!

The whole berry was poured into the actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We don’t leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.

And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and prevent the jam from overflowing. To do this, sometimes you have to lift the saucepan over the fire and shake it slightly so that the foam gathers towards the center, so it is easier to collect it. Do not worry if you do not collect all the foam, this is a manifestation of the boiling of sugar, so when cooling, the tatters will not be in jars. But patience must be shown.

As soon as your jam boils for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here's another one of the secrets - it's experienced hostesses know, but I now turn to the young. To ensure that your work of art never blooms, always place your blanks according to the principle "Cold in cold, hot in hot." And one more good advice I've been using it for a long time. The roof, when I fish it out of boiling water, slightly shake it off the water and pour about 1 tbsp. spoons of vodka or something similar in strength, rinse and pour back into the glass to the next cap. And only then I twist the jar filled with hot jam to the very brim. With this approach, your bins will never go bad. And then you can store them simply in a kitchen cabinet or pantry.

I put the jars under a towel until completely cool. There is no beauty photo, because I cooked two portions today, quickly poured it into jars and went to work. And what happened, I present to your judgment. Time spent from the beginning of the preparation of jars to the cleaning of the stove - 1 hour 30 minutes.

I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not sugary syrup. Despite the fact that often blueberries turn out to be watery, but here the result simply pleased me. And what, of course, is important for all housewives, the berry is practically "live" by keeping most their vitamins for our loved ones!!! And the color is a deep ruby! From the bottom of my heart I wish everyone the joy of culinary creativity!

Hello dear readers. Currant is a berry loved by many, which contains a large number of vitamins and useful substances. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it can not only increase immunity, but also regulate the functioning of the intestines, and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach, help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts while strengthening the protective properties of the body.

OUR RECIPES:

Jam "Pyatiminutka" from blackcurrant

Preparing currant jam is quite simple, the most important thing is to carefully collect small berries, then prepare them. You can do more in a simple way, buy in the market, in summer season her choice is very large.

You will need:

• sugar, 1.5 kilograms;
• drinking water, 200 ml.

Cooking

1. First you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
2. Rinse the currants, you can do it in a sieve, under water. Spread on a cloth or paper towels to drain the water.
3. At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or pan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
4. Wash prepared jars with lids with soda and sterilize.
5. Add the berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the "Five Minute" boils strongly. For such a short time, currant jam will get beautiful colour and the berries will remain intact.
6. Pour hot jam into jars, close or roll up the lids.
7. Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.

You will need:

• granulated sugar, 1 kilogram;
• black currant, 1 kg.

Cooking

1. Sort the berries, rinse and put on paper towels to dry the water.
2. Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will stand out.
3. Pre-prepare lids and jars, wash and sterilize in the oven or over steam, if there are few of them, you can use the microwave.
4. Put the berry mass on the stove, turn on medium power, cook until boiling. You can mix with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
5. Boil until the crystals are completely dissolved, turn off the stove and let cool to a warm state.
6. Boil the jam again and let it cool down.
7. For the third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
8. Turning the jars upside down in them, put them on a bedspread and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you harvest more berries in a season at the same time.

You will need:

• raspberries, 1 kilogram;
• sugar, 1.5 kilograms;
• blackcurrant, 500 grams.

Cooking

• Pour pre-sorted raspberries into an enameled or plastic basin, cover with sugar and leave for about 6 hours to extract juice.
• Prepare currants: separate the leaves and wash the berries. Sprinkle onto a paper towel to absorb all the water.
• IN large saucepan with a thick bottom, shift the raspberries with sugar, put on the stove, turned on at medium power.
• Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

• Wash jars and lids for jam with soda, sterilize.
• Repeat the previous point again.
• Add currants to the cooled raspberries, boil, cook for 10 minutes.
• Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
• Wrap upside down in a blanket and let cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to cook thick blackcurrant jam

You can prepare jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to achieve the density of currant jam

• Makes the consistency of jam more dense, slightly large quantity Sahara;
• Currant is distinguished by the property to give finished product density. You can cook the berries longer, but watch the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
• If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, the moisture during boiling will evaporate faster.

Blackcurrant jam for the winter - recipe

Made from blackcurrant thick jam, which contains only sugar and berries. It holds its shape well, can be used for cooking sweet pastries or put on a piece of fresh loaf.

You will need:

• blackcurrant, 1 kilogram;
• granulated sugar, 1.5 kilograms.

Cooking

1. Sort the berries, remove small twigs or leaves, rinse well.
2. Pour onto a cloth or paper towel folded in several layers so that all the water is glassed.
3. Combine sugar and currants in a suitable container, grind with a submersible blender or mash with a fork.
4. Put the jars and lids to be sterilized in the oven or any convenient way.
5. Pour the mixture into a saucepan, bring to a boil on medium heat. Be sure to remove the appeared sweet foam.
6. Boil the jam for 10 minutes, during which time it will begin to thicken.
7. Transfer hot jam into sterile jars, tightly twist or roll up the lids.
8. Put on the bedspread upside down, wrap up. Keep covered until completely cool.

Currant jam without cooking - raw

Blackcurrant is suitable for harvesting for the winter, not only in the form of jam. These berries mashed with sugar are very tasty. This option will reduce the time for preparing vitamins for the future, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.

You will need:

• currant, 1 kilogram.
• sugar, 1 kilogram,
• blender (if available).

It should be said right away that the use of a blender is not mandatory, but in this way the cooking time is reduced, you can grind the berries with a mashed potatoes or a fork.

Cooking

• Place the pre-sorted and washed currants in a deep container, cover with sugar.
• Grind in any convenient way, leave for 20 minutes, until the crystals dissolve.

• If it is assumed " raw jam» freeze then pour into plastic containers and put in the freezer.
• You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be dry so that the currant does not "ferment".
• Pour the berries grated with sugar into prepared containers, close the lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and a subtle taste.

You will need:

• granulated sugar, 1.2 kilograms;
• sprigs of mint, medium bunch.

Cooking

1. Rinse berries and mint under water; for convenience, you can put it in a sieve.
2. Transfer the currants to the pan, add sugar. Let the juice stand out, it will take 20 minutes.
3. During this time, wash the jars with soda and sterilize.
4. Put the pan with sugar and currants on the stove, turned on at medium power.
5. Stirring occasionally, wait for the jam to boil.
6. Chop the mint leaves and add to the berries.
7. Boil for 10 minutes, transfer to sterile jars, close tightly with lids.
8. Place on a blanket upside down and wrap, cool completely.

The jam is very tasty, unusual, spicy. You will love this jam.

Blackcurrant jam without pits and skins

This recipe is more time consuming compared to the previous options, but for the sake of the result you can work hard. Currant separated from seeds and skins is a truly royal dessert.

You will need:

• black currant, 1 kilogram;
• sugar, 1 kilogram.

Cooking

1. Sort the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
2. Lay out in multiple layers paper towel for drying.
3. Using a meat grinder or blender, grind the currants into a puree, then pass it through a sieve. Thus, the bones and skins will not fall into the jam.
4. In an enameled or non-stick pan, send the grated currants.
5. At medium power, stir, bring to a boil, add sugar, reduce power, cook for 5 minutes.
6. Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
7. Pour currant jam into pre-sterilized jars, tighten the lids.
8. Wrap in a blanket, bottom up, leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is prepared no more difficult than from one type of berry.

You will need:

• red currant, 400 grams;
• blackcurrant, 600 grams;
• sugar, 1.7 kilograms.

Cooking

1. Sort and rinse the berries, for convenience, you can do this through a colander.
2. Transfer to a heavy bottomed saucepan and sprinkle with sugar.
3. Leave to form juice for 30 minutes.
4. After this time, put on the stove, turned on at medium power, bring to a boil, remove the foam that appears.
5. Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special sterilization nozzle).
6. Boil the jam for five minutes.
7. Hot, pour it into sterile jars, tighten the lids.
8. Turn all jars upside down, wrap in a blanket, cool completely.

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.