Recipe for currant jam without cooking. Step-by-step instructions for the recipe for blackcurrant and lemon jam for the winter

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Not a single berry can be compared in usefulness with blackcurrant. One can compose multi-volume treatises about its benefits, but it is better to think about how to save this benefit for the winter. For many years, housewives have been improving their recipes for preparing compotes, jams, jelly and other delicious supplies, so that in winter all the most valuable that blackcurrant contains is always at hand.

Like any other berry (red and white currants, cherries and raspberries), black currants lose some of their beneficial properties during heat treatment. Therefore, the most useful ways of harvesting for the winter are invariably drying and freezing.

Blackcurrant contains a huge amount of useful substances, so preparations from it are especially popular.

Drying and freezing

The first and main rule for freezing blackcurrants is not to wash the berries. During washing, currant berries collect water, therefore they can be deformed when frozen. So it is enough to sort out the currants from spoiled berries and leaves, and lay them out on a board or tray. Freeze in the freezer at a temperature of -12-19°C during the day. After decomposing into plastic containers or bags. Now on any winter day you have a fresh and tasty berry.

For drying, it is desirable to collect currants on a dry sunny day, because the berries collected on a rainy day will dry for a long time and be stored little. Currants can be dried with brushes, without separating the berries from the stalks. For drying, a conventional oven is suitable. Cover a metal baking sheet so that it does not give the berry an unpleasant bitterness. Arrange the berries on it so that they are not too close to each other, and dry at a temperature of 50–70 ° C. The oven door must be left ajar.

It is better to freeze currants in portions - in small containers

If you want to save time, and your house has a microwave, you can dry the berries in it. To do this, the berries are laid out in small portions on a plate between two layers of natural tissue and placed in the microwave for two minutes. If the berry is not cooked during this time, you need to put it again, but it is better to divide the time into intervals of 30 seconds. and each time check the readiness of the berries, so as not to overdry. Sufficiently dried currants can be considered when, when squeezed, they do not let the juice that stains the fingers.

Attention. Store dried blackcurrant in tightly closed jars.

Blackcurrant jam without cooking

The recipe for one of the most useful options for harvesting blackcurrants for the winter is jam that does not need to be boiled. It is due to the lack of heat treatment that currants will retain all the beneficial properties until next summer.

For cooking you need:

• 1 kg currant;
• 1.5 kg of sugar;
• 1 orange.

Before making jam, currants should be washed and dried well.

How to cook

1. Rinse the currants, sort and grind into puree with a blender or in a meat grinder.
2. Grind the orange without peeling as well.
3. Mix everything in one bowl, add sugar and leave for several hours until the sugar is completely dissolved. Stir occasionally.
4. When the sugar is completely dissolved, pour the jam into sterilized jars and roll up the lids.

Advice. Jam without cooking is stored in a refrigerator or a cold cellar, otherwise it can quickly deteriorate.

Jam "five minutes" from blackcurrant

Five-minute is also considered one of those recipes that allow you to save the maximum of useful substances due to short heat treatment. Yes, and the berries in such a jam do not fall apart, as when cooked according to the classic recipe, but remain whole.

For cooking you need:

• 1 kg currant;
• 1.5 kg of sugar;
• 1.5 cups of water.

The five-minute jam is prepared very quickly, but it turns out to be just as tasty as traditional jam.

How to cook.

1. Sort the currant berries, separate from the stalks, rinse with running water, dry on a paper towel.
2. Pour sugar into water, put on fire and heat until sugar is completely dissolved.
3. Dip the currants into boiling syrup and cook for 5 minutes.
4. Pour hot jam into sterilized jars and close with lids.

Classic blackcurrant jam recipe

This jam can be stored for a very long time, has a rich, absolutely non-acidic taste.

For cooking you need:

• 1 kg currant;
• 1.2 kg of sugar;
• 1.5–2 tbsp. water.

Blackcurrant jam

How to cook.

1. Berries need to be sorted out, washed, separated from the stalks.
2. Pour water into a large saucepan and bring to a boil.
3. Pour the berries into boiling water and cook over medium heat for 10 minutes.
4. Add sugar and, stirring, bring to a boil.
5. Pour into sterilized jars and roll up the lids.

fragrant jelly

The process of harvesting jelly for the winter is more laborious than making jam. And the finished product at the output is less, but it’s still worth preparing this delicious and fragrant dessert.

For cooking you need:

• 10 st. blackcurrant;
• 3 art. water;
• juice of one lemon;
• sugar.

The jelly will be very tender if the seeds are removed from the berries.

How to cook.

1. Sort and wash the berries. Pour into a large saucepan and grind with a wooden masher.
2. Pour water and freshly squeezed lemon juice into the berry puree.
3. Bring to a boil, cook over low heat for 10 minutes.
4. Line a colander with gauze, place it over the pan and transfer the berry mixture there.
5. Leave until the juice drains. You can speed up this process a little with your hands, but then the juice will lose transparency.
6. In the juice obtained in this way, we add sugar in a ratio of 2: 2.5 to the resulting juice.
7. Bring to a boil, switch to low heat.
8. To check readiness, you need to drop a tablespoon of jelly on a cold saucer and put it in the refrigerator for two to three minutes. If during this time the jelly begins to “seize”, then it can be turned off and poured into steamed jars.
9. Banks should be rolled up with lids and sterilized for 20 minutes in a pot of water.

Advice. When preparing jelly, slightly unripe berries can be left - they contain more gelling pectin.

Blackcurrant compote

Opening a jar of compote in winter is like stepping into summer for a moment. It is simply impossible not to stock up on this miracle for the winter.

For cooking you need:

• 1 kg of blackcurrant;
• 600 g sugar.

Compote can be prepared only from currants or other berries can be added

How to cook.

1. Sort the currants, separate from the stalks, wash, dry.
2. Pour currants into jars by about a quarter of the volume.
3. Pour the berries in jars with boiling water and leave for 10-15 minutes.
4. Drain the water back into the saucepan, add sugar and bring to a boil.
5. Pour the syrup into jars and close the lids.
6. Jars should be placed upside down and wrapped in a blanket. After cooling, store in a cool place.

Currant chutney

When all compotes and jellies are placed on the shelves in the pantry, and the berry is still left, I want to try something new, unusual. Something to wow your loved ones and guests. The recipe for blackcurrant chutney is just what you need. Chutney is a great addition to meat or poultry dishes, as well as adding zest to toast and sandwiches.

For cooking you need:

• 300 g of blackcurrant;
• 3 art. l. Sahara;
• 50 ml of water;
• 1 st. l. white wine vinegar;
• 1 tsp balsamic vinegar;
• 1 PC. star anise;
• 3 pcs. cloves;
• 0.5 tsp ground black pepper;
• 0.5 tsp salt;
• 2 tbsp. l. olive oil.

Currant chutney

How to cook.

1. Add the berries to the heated olive oil and keep on the stove, stirring, for a few minutes.
2. Pour in the vinegar, add all the other ingredients and simmer until the sugar is completely dissolved.
3. Add water, boil and cook on low heat for about half an hour until thickened. Stir occasionally.
4. Place in sterilized jars and close with lids.

blackcurrant wine recipe

Blackcurrant wine is incredibly fragrant and rich. Its ruby ​​color and amazing aroma can turn your head even before the first sip. The recipe for this wine will help you brighten up the cold winter with a fragrant sip of summer.

For cooking you need:

• 3 kg of blackcurrant;
• 2 liters of water;
• 0.5 kg of sugar.

Making blackcurrant wine

How to cook.

1. Sort currants from spoiled berries, twigs, leaves. Do not wash.
2. Put the berries in a saucepan and mash with a wooden pestle or in any other way.
3. Dilute with a liter of water, stir, leave for 4 days. Stir several times during this time.
4. Strain through a sieve and dilute with another liter of water.
5. Add sugar and pour into large clean jars. Put on a rubber glove with a pierced finger on each jar.
6. After one and a half to two months, drain the wine from the sediment, bottle it for storage and put it in a dark, cool place.

Blackcurrant blanks for the winter will add a fresh summer taste of berries to your life, because they open access to a huge number of recipes. These are pies with currant fillings, fresh berry cocktails, and all kinds of desserts. And just for tea, you can always open a jar of "five minutes" or fresh jam without cooking. Currant blanks have only one drawback - they are eaten up so quickly that by the middle of winter you think that more should have been closed.

Aromatic blackcurrant wine: video

Blackcurrant blanks: photo

- a healthy and tasty source of vitamins, especially in winter. With it, you are not afraid of any diseases, and even children will be happy to be treated with such a sweet medicine. Currants contain many vitamins that help strengthen your immune system and bypass colds. And if you do not subject the jam to heat treatment, then the benefits of the berries can be fully preserved. Now we will tell you how to cook currant jam without cooking and forget about all diseases for the whole winter!

Recipe for currant jam without cooking

Ingredients:

• currant - 1 kg;
• granulated sugar - 1 kg.

Cooking

We carefully remove the berries from the branches, throw out the spoiled ones, and wash the whole ones under a stream of cold water and discard them in a colander so that all the liquid is thoroughly drained from them. Next, grind the berry with a blender to a homogeneous puree and put the resulting mass in a saucepan. Pour sugar, mix with a spoon and leave for 30 minutes to dissolve the crystals. After the time has elapsed, mix everything thoroughly again and pour the delicious currant jam without cooking into clean jars prepared in advance. We close them with lids and store such a delicacy in the refrigerator or any other cool place all winter.

Blackcurrant jam without cooking

Ingredients:

• granulated sugar - 1.5 kg;
• currant - 1 kg;
• orange - 1 pc.

Cooking

We wash the orange properly and, together with the peel, grind in a blender or grind through a meat grinder. We sort out the berries, grind in the same way and combine with orange puree. Pour sugar, mix well and leave in a warm place for several hours. During this time, stir the mass several times to dissolve all the crystals. Next, we lay out the delicacy in sterilized jars, close the lids, preferably nylon, and put them in the refrigerator for the winter.

Currants with sugar prepared for the winter are a storehouse of vitamins that will strengthen our immunity in winter and come to the rescue with coughs and sore throats. Blackcurrant mashed with sugar according to this recipe can be stored even at room temperature.

In addition to treatment, this raw jam can be used as a filling in sweet pastries (for example, in), with, to prepare healthy drinks from it. And if you want to make a real vitamin bomb, I recommend cooking.

Compound:

• 1 kg of black currants (1 liter of currants weighs approximately 700 grams)
• 1.5-2 kg of granulated sugar

Preparation of blackcurrant with sugar:

1. Sort the berries, wash and spread on a clean towel, napkin or paper to dry.

   Drying currants

2. Now they need to be crushed. This can be done with a meat grinder, but contact with metal will inevitably destroy some of the vitamin C. Therefore, I recommend pouring the currants into an enamel or plastic bowl, pour some of the sugar and knead well with a clean wooden crush.

   

3. Add the remaining sugar and stir. If you store raw jam at room temperature, you will need a total of 2 kg of granulated sugar. And if in the refrigerator or cellar, then 1.5 kg is enough.
4. Like raw, pureed currants, cover and leave in the kitchen for 2-3 days, stirring occasionally. This will avoid fermentation during storage, and the sugar will completely dissolve during this time.

   

5. Sterilize jars in any way (as I already wrote in, I do this in a double boiler), and wash ordinary plastic lids well in hot water and dry them.
6. Arrange the “jam” in dry jars, not reaching the edges by 3-4 cm.

   Arrangement of pureed currants with sugar in jars

7. Sprinkle 2 cm of sugar on top.

   layer of sugar

8. Wipe the jars with a clean cloth, if necessary. Close with lids and store. Instead of lids, you can use paper by tying it with a string around the neck of the jar.

   Raw blackcurrant jam is ready

P.S. If you liked the recipe, to learn about new interesting recipes by mail.

Bon appetit!

Julia recipe author

This is a selection of the best recipes for raw jam without cooking for the winter. The simplest recipes and step-by-step preparation of cold jam at home are collected here. Berries preserved in this way are an ideal preparation. Delicious and healthy, it will help to save all the vitamins for the winter. Don't know how to make blanks from blueberries, lingonberries, cherries and other berries and fruits in this way? Our no-boil jam recipes will tell you step by step, but briefly and clearly, how to twist them in order to preserve their beneficial properties as much as possible. Follow the technology outlined in them and you will be provided for the whole winter not only with jam, but with compotes quickly prepared from it, pie fillings, desserts and other goodies!

The best recipes with photos

The last notes

Sea buckthorn mashed with hawthorn is cooked without boiling. A home-made blank retains the vitamins contained in two fresh berries unchanged. After all, it is known that in addition to vitamins, sea buckthorn is famous for treating inflammation of the oral cavity, burns, wounds, herpes, while hawthorn tones the heart muscle and relieves its fatigue.