Jam 5 minutes from black. This is the fastest jam

If you are interested in how tasty redcurrant jam is for 5 minutes, we will answer - Very tasty! And also useful! Learn a simple step by step recipe with photos and cook with us. Such jam is ideal when there are a lot of berries, and there is absolutely no time for seaming. Jam without any additives becomes jelly and just melts in your mouth.

Ingredients:

• sugar - 1300 g,
• water - 250 ml,
• red currant - 1 kg.

How to make redcurrant jam 5 minutes

Pour water into a container and add sugar. It should be noted that from the indicated amount of ingredients, approximately 1.3 liters will be obtained. delicious sweets.

When the water boils, make the minimum gas, stir, completely dissolving the sugar.

This process will take no more than five minutes. Do not forget that there should be no sugar crystals at all.

Let's prepare the berries. My currants and clean from twigs.

Pour the berries into the sugar syrup and bring the mixture to a boil. At minimum gas, after they boil, boil the red currants for five minutes, the berries need to be mixed.

We wash and sterilize jam jars. The sterilization process is carried out in a microwave oven or under the influence of steam in a slow cooker.

Meanwhile, the jam is ready. We remove the foam.

We pack the boiled sweetness from berries in jars and roll them with sterilized lids.

We turn the jars over and leave them in a dark, cool place. The jam must be allowed to cool completely. It can stand both on the basement shelf and in apartment conditions.

Raspberry jam is one of those that should be in every home. And most likely it shouldn't even be, but it is! After all, everyone is trying to stock up on this most useful product for the winter. With such a delicacy, we not only get cured of a cold in the cold winter, but also get a lot of useful substances and positive emotions with it. Well, who doesn't love him! Probably hard to find.

Did you know that raspberries contain a large amount of natural salicylic acid. It also contains citric, malic, tartaric acids. Therefore, this berry is considered the best natural antipyretic and anti-inflammatory agent.

And if we are cold and we have the first signs of a cold, the first thing we do is drink hot tea with her. And after a good sweat, it happens that the disease does not go further. From drinking two cups of tea with this berry, there is simply no trace of feeling unwell. The berry often helps. Most importantly, do not forget to stock up on it for the winter! So that there is always a treasured jar in the refrigerator!

Why in the refrigerator? To maximize the preservation of all useful vitamins and minerals! The berry is either simply crushed with sugar, or, for better preservation, it is prepared in the form of a “five-minute” and then stored in the refrigerator. With such methods, all useful substances are preserved in full.

And there is something to keep. These are vitamins A, C, E, a complex of vitamins B. Also, the berry contains a large amount of potassium and calcium. Iron, which promotes the process of hematopoiesis, copper, which is part of many antidepressants. And a number of other useful trace elements.

Therefore, you need to stock up on berries. There is never much of it. Plus, it's easy to stock up. Cooking a delicious fragrant delicacy from it is a pleasure!

I offer you 5 super-fast, but no less tasty, recipes for making five-minute raspberry jam, for harvesting for the winter. And I will also share the secrets and features of cooking. To be sure, your delicacy turned out to be the most delicious, and the most useful!

We will need:

• raspberries -1.5 kg
• sugar -1.5 kg

Cooking:

1. We sort out the berry. We remove the leaves. We carefully examine. She is loved by all sorts of bugs-spiders. Especially raspberry beetles, which lay their larvae in it.

There is a way by which spider bugs and their larvae themselves get out of the berry. A saline solution is made, based on 1 liter of water 1 tbsp. a spoonful of salt. The berries are placed in a sieve, and the sieve is placed in the solution. After 5-7 minutes, all living creatures emerge. Salt water is drained and then the berry must be thoroughly washed in two or three waters.

But you can just sort it out. We have our own berry, so we sort it out and do not wash it.

2. If your berry is purchased, then we wash it in cool water very carefully so as not to wrinkle. Then we remove the stem. But not earlier, so as not to damage the berry ahead of time and not lose the juice from it.

3. We spread the berries in a colander, and let the water drain, and the berries dry slightly.

4. Put the berries in a bowl, or other dishes in which we will cook.

Do not use aluminum utensils to prepare treats. The juice that will be released from the berry, when interacting with aluminum, loses its beneficial properties.

5. Crush the berry. Pour in sugar, mix. For mixing, it is better to use a wooden spatula or a plastic slotted spoon. Let sit for 1 hour to allow the sugar to dissolve a little.

6. Put on a very slow fire and stirring occasionally, wait until all the sugar is completely dissolved. Then turn up the heat and bring the syrup to a boil.

7. During cooking, foam will appear, which will need to be removed.

If the foam is not removed, or removed, but not completely, then the jam can quickly turn sour. And all the hard work will go down the drain!

8. After the start of boiling, let it boil for only 5 minutes.

9. Arrange the jam in ready-made sterilized jars and close the lid tightly. Banks I try to take small. To open and not keep it for a long time. An open delicacy, if stored in the refrigerator for a long time, can turn sour. And it's a shame to throw it away.

10. Turn over, cover with a towel and leave to cool completely.

11. It is better to store the finished jam in the refrigerator.

Whole berry jam

It turns out very tasty harvesting for the winter from whole berries. Berries fully retain their taste and beautiful color.

We will need:

• raspberries - 1.5 kg
• sugar - 1.5 kg

It is clear that we take as much sugar as raspberries. Therefore, everyone can cook from the amount they need, but preferably no more than 2 kg of sugar.

Cooking:

1. Sort the berries, rinse, let the water drain.

2. Pour half of the sugar into a basin or other container in which we will cook.

3. Lay out all the berries.

5. Leave for 5-6 hours. During this time, she will start up the juice and the sugar will partially dissolve.

6. Put on a slow fire, mix gently so as not to damage the berries. We make sure that nothing burns, especially until all the sugar has dissolved.

7. When all the sugar is dissolved, add fire and bring the jam to a boil. Do not forget to remove the foam during the whole process.

If it is cooked only on low heat, it will lose its beautiful raspberry color.

8. Cook for 5 minutes.

9. And then we lay it out in sterilized jars and close the lids.

10. Store in the refrigerator.

Whole berry jam is another way

We will need:

• raspberries -1.5 kg
• sugar - 1.5 kg

Cooking:

1. We sort out and wash the berries. Place in a colander and let the water drain.

2. Pour half the sugar into the basin in which we will cook.

3. Spread the berries on top.

4. Pour the remaining sugar on top.

5. Leave for 5-6 hours, so that they start up the juice and dissolve the sugar.

6. Drain the resulting juice into another bowl. We put it on the fire and bring it to a boil.

7. After boiling, add raspberries and bring to a boil again.

8. Cook for 5 minutes.

9. Pour the contents into sterilized jars and close the lids.

10. Cover with a blanket and let cool completely.

11. Store in the refrigerator.

Raspberry jam using water and sugar syrup

We will need:

• raspberries -1 kg
• sugar - 1 kg
• water -1 glass

Cooking:

1. Sort the berries, rinse, put in a colander and let the water drain.

2. Pour water into the cooking basin and add sugar. Boil syrup over low heat. Do not forget to stir occasionally so that nothing burns.

3. Carefully, so as not to damage the berries, pour them into the syrup and also gently mix with a slotted spoon. You can simply twist the basin from side to side so that the berries are evenly covered with syrup.

4. Bring the syrup to a boil. With the appearance of foam, carefully remove it.

5. You can cook berries with syrup for 5 minutes, but for better preservation - 10.

6. Pour the finished jam into jars and leave to cool completely. Keep refrigerated.

Raspberries with sugar without boiling berries

Berry can be harvested for the winter and without cooking. To do this, it needs to be crushed with a wooden crush and covered with sugar. Sugar is taken somewhat more than with the hot harvesting method. I usually take 1.5 kg per kilogram of berries. Sahara. But I met recipes where sugar is used and 2 kg. per kilogram of berries.

Then leave the raspberries with sugar at room temperature until the sugar is completely dissolved. It usually takes me about 24 hours to do this. During this time, it must be periodically stirred.

Then put the contents into sterilized jars, but not completely, leaving a little space on top for a "sugar" pillow. Pour sugar with a layer of 1 cm, do not mix it and twist the lid. Better yet, cover with thick paper, and tie with a ribbon.

Features of making raspberry jam

• if you have collected or purchased a dense, not crushed berry, then it is better to cook it whole.
• if the berry is wrinkled or soft, then it is better to grind it. You can additionally grind the berry through a sieve
• many do not wash it. You can do this if it is your own or forest, and you know how and where it grew. If you are preparing jam from purchased raspberries, then you must wash it.
• as noted above, aluminum utensils are not used for cooking
• try to use a wooden or plastic spoon when stirring and putting the jam into jars. It is better not to use metal utensils so that the berry does not oxidize.
• in these recipes, the proportions of berries and sugar are given everywhere one to one. The amount of sugar can be slightly reduced, this is practiced. But I always stick to these proportions
• do not try to cook more than 1.5-2 kg of jam at a time, especially from whole berries, so that they do not crush each other with their weight
• the finished delicacy is laid out only in sterilized jars, it is advisable to sterilize them in advance, and allow them to dry completely.
• the lid for the jar should be with a smooth lacquered surface. Avoid using used lids.
• you can close the jar with the blank, as our grandmothers did. That is, just cover with thick paper and tie with ribbon

• the shorter the cooling time, the more beautiful and natural the color
• cans can be turned over after twisting, or you can leave them not turned upside down.
• it is better to store ready-made jam in the refrigerator, or in a cold cellar, or in the "Khrushchev" refrigerator

What to do if the jam fermented or moldy

There are two ways, the first is to throw it away. The second is to try to save!

• if you cooked the berry according to all the rules, but it still fermented slightly, take it out of the jars and put it back into the cooking pot. Add a glass of sugar for each liter and boil for 10 minutes. Then put it back into sterilized jars.
• such jars need to be marked and the contents used for baking pies, for making compotes or fruit drinks.
• if mold appears on the surface of the jam, then remove it, then remove the 2 cm layer of jam, and try to eat it as soon as possible
• or do the same and sprinkle 2 cm of sugar on top, make a “sugar pillow”. Sugar does not need to be mixed.

In this article, I tried to tell you about all the available options for preparing berries using the “five-minute” method. She also paid special attention to the peculiarities and subtleties of cooking, revealing small culinary secrets. We also considered the troubles that can happen with our jam. And we considered ways to solve them.

I think that now everyone will be able to choose a recipe for themselves to their liking, and without much difficulty cook delicious and healthy raspberry jam in 5 minutes.

Bon appetit!

Blackcurrant jam 5 minutes - the main jam of my childhood, an invariable source of vitamins, which was brought from a remote village through half of Russia in heavy suitcases with three transfers. Grandmother's small garden produced currants on an industrial scale, for some reason they were harvested in the evenings, surrounded by clouds of small insects. It seemed that the whole garden ached with mosquito polyphony. Grandma wore a thick sweater. The mosquitoes amicably sat down on her back, but they could not bite through a centimeter-long wool, after which the whole flock flew over to me and gladly took to dinner. It is clear that my main task was to fight the bloodsuckers, and not to collect currants. I was of little use in the process of sorting through these hefty baskets of berries. Grandmother considered it her duty to cut off each (!) currant tail with scissors, because supposedly the five-minute time was better this way. Now I feel how my grandmother's painstakingness wakes up in me and quietly rejoices, because the property is useful. True, I don’t cut off the tails from the currant, but throw it into the jam just like that. Everything is fine, nothing explodes, so my jam can rightfully be called a five-minute jam. I buy berries at the market, sort them out, wash them, add sugar, put them on the stove, wait for them to boil. Five minutes and you're done. Poured into jars, rolled up - the stock of winter vitamins is ready.

Ingredients:

• currant - one kilogram,
• Sugar - one kilogram

How to cook a five-minute blackcurrant

Prepare sterile jars and lids immediately before brewing. Banks can be put upside down on a double boiler and hold for 5-7 minutes. Boil the lids.

Jam from the category "you can't imagine it easier." I will tell you how to make it so that it turns out to be a “five” and it can be spread with a thick layer on bread, used as a filling for pies. There is only one trick here. Which one is just below. For now, let's start over. Currant needs to be sorted out. If you have berries from the market, then most likely they may be partly crushed, partly unripe, partly with twigs. All rubbish must be carefully selected. The process is not one of my personal favorites. But there is no way around it. Berry by berry, lay out ripe, whole currants in a colander. And then we rinse very well, three to four minutes.

Let the water drain and pour the currants into the pan. It is important that its volume is three times larger than the volume of berries. Why, you will soon find out.

We fall asleep berries with sugar. Shake lightly to distribute the sugar. But we don't interfere. No need to wait for the currant to release juice. Immediately set to cook.

First, we make the fire small so that the sugar can dissolve in the juice, which will stand out in abundance from the berries during the heating process. Do not forget to stir the jam, running a spoon along the bottom so that nothing burns.

When the jam boils, look at the clock. We need to count exactly five minutes to boil. Increase the fire to medium. The jam will begin to boil rapidly and increase greatly in volume. That's why you need a large saucepan - so that the five-minute does not run away. Within five minutes of a vigorous boil, the jam will reach a temperature of about 105-107 degrees, at which pectin seizes, which is found in abundance in black currants.

When the time is up, immediately remove the jam from the heat, the foam will mainly remain on the walls of the pan, and we rake the rest from the middle to the edges and pick it up on a spoon. There will be few of them. Pour five minutes into sterile jars. First, pour some jam into the jar so that it heats up and does not burst, then fill it whole and immediately tighten it with metal lids. Turn upside down, wrap in a blanket and let cool completely.

That's all. The Pyatiminutka blackcurrant jam prepared in the manner described above turns out to be worth a spoon. And what a delicious - beyond words!

Good luck with your winter preparations!

I present to your attention a wonderful recipe for Pyatiminutka jam - quick to prepare and at the same time does not lose its vitamins. Any berries can be used.

Many people are waiting for the summer time of the year, when various types of cheap berries will be massively sold in the markets. It was at this time that lovers of jam begin to cook it and make preparations for the winter. For many people, the preparation of this sweet is a very reverent business. There is a kind of mysticism in this process. A large number of housewives (or owners) enjoy being near a huge pot and stirring this sweetness with a wooden spoon.

As a rule, at the end of the summer season, lovers of such sweets, in pantries or in closets, line up whole rows of jars in which there is jam from different berries. It can be from gooseberries, blueberries, raspberries, blackberries, currants and many other berries. In addition to berries, this sweet can also be cooked from small fruits, such as cherries, cherries, plums, apricots, etc.

Dear readers! I don't want you to turn your apartment into a branch of a jam canning factory. I'm just more than sure that among you there are lovers of this sweetness, like me. Vedas, how wonderful it is, in the cold, winter season, open a jar of your favorite jam and savor it with hot tea.

At present, when in the daily bustle of various affairs, there is not enough time for many things, a large number of good recipes of our ancestors are simply lost. In the event that you have a desire to cook delicious jam and at the same time spend a minimum amount of time on its preparation, my wonderful recipe for this yummy called "Five Minute" will come to the rescue. For its preparation, any berries, as well as small fruits, are suitable.

Jam in minimum time

Many people know this fact: if you cook jam for a very long time, then it will lose not only its vitamins, which are useful for the human body, but also lose its taste and integrity of each berry. The jam, the recipe of which I offer you, is prepared very quickly, so all the useful properties are preserved in it. The best choice of berries for this recipe would be currants, raspberries, as well as small fruits such as cherries.

List of required ingredients

• Lemon juice - 4 tablespoons. If the jam is cherry, this juice is not needed.
• Any berries - 1 kg.
• Sugar - 1 kg.

Let's start cooking

In the case of cherry jam, approximately 1-6 liters will be obtained. Currants, blackberries, strawberries, blueberries, raspberries - 1 liter. Rolled jam in jars, it is remarkably preserved for several years. However, it does not need to be refrigerated. If you roll it up correctly, then it won’t explode for you, and it won’t turn sour either.

I encourage you to share this recipe with your family and friends. Every lover of this sweetness will appreciate this jam.