Currant jam for five minutes. Raspberry, gooseberry and blackcurrant jam - recipe

Five-minute blackcurrant jelly is a delicious homemade delicacy that flies out of jars instantly. I have a very rich currant crop, and I cook my favorite jam in the form of jelly every year. It turns out incredibly tasty and beautiful, thick, it can even be used as a layer between biscuits. And for morning toasts - this is something, and even with a cup of aromatic coffee - a delight!

To prepare a five-minute blackcurrant jelly for the winter, prepare the products according to the list.

First of all, prepare the currants - sort and view, wash in cool water.

Transfer the currants to a saucepan or saucepan in which you cook jams and jams. Pour literally 50-70 ml of water into the bottom so that the currants steam out faster.

Put the saucepan on the stove, boil the currants under the lid for 2-3 minutes. During this time, the berries will release a lot of juice and completely steam out.

Now take a sieve and strain the juice and pulp of the currant. Cake can not be thrown away, you can make compote from it. Return the grated juice with pulp to the pan.

Add sugar and gelling mixture to the juice. Such mixtures are sold in the departments with spices, mine is called "Confiture". Mix and return to stove.

From the moment of boiling, cook currant jelly for five minutes over high heat, stirring constantly. Remove the foam that will form with a slotted spoon.

Arrange the jelly in sterile jars. Immediately it will not be very thick, but after cooling and insisting it will acquire the desired consistency. Of course, pre-wash the jars with soda, rinse and sterilize, do the same with the lids.

Roll up or screw the lids on the jars and put them upside down. Cover with a blanket and leave overnight. For the winter, transfer five-minute blackcurrant jelly to a cool place and store without direct sunlight.

Black currant is a storehouse of vitamins. Save them for the winter by preparing a very tasty jam according to recipes from our selection!

• Blackcurrant - 11 glasses
• Sugar - 14 cups
• Water - 2 glasses

Sort the blackcurrant, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Put all currants into boiling syrup, bring to a boil and cook for 10 minutes. Remove from fire.

Pour the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Recipe 2: jelly-like blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed just like that in its pure form.

• Ripe blackcurrant - 2 kilograms;
• 2 kilograms of granulated sugar.

The berry must be carefully sorted out, select all the leaves of the twig and stalks.

We wash the currants with warm water from dirt and dust.

Spread a towel on the table and cover it with berries in several layers and leave to dry completely.

Then pour the currants into a large cup and with the help of a pusher you need to thoroughly knead the whole berry.

After crushing, put the whole mixture on a sieve and wipe it thoroughly.

The remains of currant cake can be thrown away or left for cooking other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After that, open the lid, put on medium heat and boil for 5 minutes. We stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature for about 2 hours.

After that, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

In the meantime, sterilize jars and lids.

Pour the jam into jars and close with nylon lids.

You can store in any cool dark place or in the refrigerator.

Recipe 3: how to cook thick blackcurrant jam with spices

Jam with spices turns out to be very fragrant and acquires a new, completely different taste. Anise, cinnamon and cloves give the currant an oriental touch, making the winter sweetness not only useful, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and “give” them to currants during heat treatment.

Berries for confiture should be dense, ripe and sweet. This will help you make the perfect jam.

• blackcurrant (500 grams);
• granulated sugar (400 grams);
• cloves (3-4 pieces);
• cinnamon (¼ tsp);
• anise (¼ tsp);
• water (150 ml).

We make a fragrant syrup: pour a sweetener into the pan and enter the required rate of water.

Pour spices: cloves, cinnamon and anise.

We cook a sweet preparation for 12 - 15 minutes (after boiling). We leave to infuse for 2 - 3 hours.

We prepare the fruits of black currant and put them in fragrant syrup. We can pre-strain it to extract the seeds of cloves and anise.

Cooking oriental currant jam for 22-25 minutes.

We pour the hot berry mass into pre-prepared containers and cork. You can store such jam for at least 7-10 months.

Recipe 4: five-minute blackcurrant jam (step by step)

Due to the thick structure of the jam, it can be used for stuffing dumplings or sweet oven pies. But just imagine what kind of cake you can make in winter - cut a biscuit in half, layer it with curd cream and lay jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such yummy. In a word, if you have enough currants, jam simply must be on the shelf of your bins.

• currant - 0.5 kg.,
• sugar - 0.5 kg.

Pick a currant bush, or buy already picked berries in the market. Place all currants in a large bowl / basin, pour water. You can see that dry leaves and twigs have floated to the surface, they must be carefully removed. Rinse the currant again in a sieve.

Now take a kitchen blender or meat grinder, mix all the berries in the technique and puree.

Transfer the chopped currants to a bowl or pan, boil for about three minutes. If desired, wipe through a sieve, but to leave different-sized pieces of berries in the jelly, it is enough to walk well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil for exactly five minutes from the moment of boiling. In the process, remove the foam that will appear on the surface of the berries.

The currant mass turns out to be quite thick, when it hardens, it will be even thicker.

Arrange five minutes in sterile jars. You can store in the refrigerator, or you can tightly tighten the jars with a key and cool under a blanket. After rearrange in the cellar and leave until winter.

Recipe 5, simple: healthy live jam - blackcurrant and raspberry

In this recipe, boiling blackcurrant and raspberry jam is not needed. Raw blackcurrant and raspberry jam turns out not only healthy and fragrant, but also thick, reminiscent of jelly. Using my step-by-step recipe with a photo, you will learn how to cook such a blank from summer berries.

• 2 kg of blackcurrant;
• 2 kg raspberries;
• 2-3 kg of granulated sugar.

Prepare blackcurrant. To clean it of dry tails, simply wash it in a bulky dish in plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - cut off. Dry clean berries.

Wash raspberries.

Grind raspberries and black currants with a meat grinder or blender, adding not a large number of Sahara.

Pour in the remaining sugar.

Stir the raw jam until the sugar crystals are completely dissolved.

Make jars and lids sterile. Load the currant-raspberry raw jam into the cooled jars, close the lids.

Jam without cooking from raspberries and blackcurrants after a couple of hours becomes like jelly due to the high content of pectin in blackcurrants.

Recipe 6, step by step: orange and currant jam for the winter

A very unusual way of making jam is presented below. Why is he interesting? First, the list of ingredients for this jam includes an orange. And secondly, this is a jam recipe that does not need to be boiled!

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

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a meat grinder or blender.

Repeat the same steps with currants.

Then combine fruit and berry puree, add sugar and mix. Leave the mass at room temperature for a couple of hours. Stir the mass several times during this time and wait until the sugar has completely turned into syrup.

After the sugar has dissolved, put the jam in jars and roll up.

Store the jam in the refrigerator. Even after a year, it will retain its taste and useful properties.

Recipe 7: how to cook delicious jam with currants and gooseberries

This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of berries and the addition of orange, which I want to tell you about today.

Both varieties of jam have a thick, jelly-like consistency. They allow you to preserve the natural color and aroma of fresh berries, and the combination of blackcurrant and gooseberries gives an unusual and so pleasant taste that it is simply impossible to break away from the jam.

• Black currant - 1 kg
• Gooseberries - 0.5 kg
• Sugar - 1.5 kg
• Orange - 0.5-1 pc. (taste)

Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix berries in equal amounts.

The proportions of sugar for preparing "live" gooseberry and currant jam are classic - 1: 1 or 1: 1.5, while taking into account the total weight of the berries. For the orange version of the jam, you can take a little less sugar and add it to your liking.

Rinse the berries, dry, sort. Remove stems and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I do not do this.

To prepare the jam version with orange, additionally pour boiling water over the orange, cut into slices and remove the stones from it. Add to berries and chop.

Mix berry puree with sugar.

As the sugar dissolves, the mixture will become increasingly silky, glossy and jelly-like.

"Live" currant and gooseberry jam is ready.

Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.

Place the jam in sterilized jars.

Sprinkle "live" jam on top of 1-2 tbsp. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and reproduction of bacteria. Close the jars with sterilized lids, plastic or metal.

Turn jars of hot jam over and wrap until completely cool.

Blackcurrant and gooseberry jam is ready.

Store "live" jam in a cool room, cellar or refrigerator. Thermally processed gooseberry and currant jam can be stored at room temperature.

Hello! Let's talk today about a very tasty and healthy blackcurrant jam. I have selected for you very good recipes for making this delicacy.

In addition to being very tasty, it is also very healthy. Currants will give us their vitamins in winter. At the same time, it strengthens the immune system and it is useful to drink juice from it for colds and coughs. I usually just dilute confiture with some water and drink it.

And in cooking it can be very useful. For example, for lubricating cakes or you can still pour ice cream on them. It will be very tasty. I always loved to eat as a child. I also always liked to just spread it on a white bun and eat it with milk, mmm ... just lick your fingers.

For me, the most difficult thing in making this jam is sorting out the berries, especially if there are a lot of them. When I was a child, my grandmother in the village made me responsible for doing this. Oh, how I didn't like it, especially when your friends went to the river or something.

Be sure to sort out the berry, clear of twigs and leaves. Then rinse and dry with a paper towel.

To begin with, I want to present a very simple recipe for making our confiture. Berries really only take 5 minutes to cook. The main thing is to follow all the recommendations described and then you will get just amazing jam with the aroma of fresh berries.

Ingredients:

• Black currant - 500 gr
• Sugar - 600 gr
• Water - 50 ml

Proportions can be changed, the main thing is to observe the ratio of ingredients.

Cooking:

1. Put the berries in a saucepan, cover with water and bring to a boil. Then cook for 5 minutes, remembering to stir. It should be cooked on medium or high heat, the main thing is that it is constantly in a state of boiling.

2. Then add sugar, stir until dissolved and bring to a boil. Then leave to cool. Then put in pre-sterilized jars and close the lids. Remove for storage in a cool place.

How to cook blackcurrant jam for the winter

This recipe is considered traditional. That's how my grandma used to cook. When you eat it, you can feel the taste of childhood and the warm, affectionate look of a granny, who, although we were strict, she loved all her grandchildren very much.

Ingredients:

• Black currant - 5 kg
• Sugar - 5 kg
• Water - 7.5 glasses

Cooking:

1. Pour sugar into a cooking bowl and fill it with water. Bring to a boil. Boil until the syrup becomes clear.

2. Then put the berries in the boiling syrup. Stir gently and turn off the heat. Leave in this position for a day.

3. After a day, put it on fire again, bring to a boil, remove the foam and turn it off. Again, leave for a day.

4. The next day, put it on fire again, bring to a boil, remove the foam and cook for about 15 minutes.

Put 2-3 tablespoons of jelly on a clean, cool plate. Cool and run down the middle with a spoon. If the edges do not begin to converge, then the jam is ready.

5. Arrange everything in sterile jars, close and send to a place to store your blanks.

A simple recipe for jam through a meat grinder without cooking

Here's the recipe, it couldn't be easier. Personally, I like to cook with the raw method. The aroma of fresh currant is felt even in winter.

Ingredients:

• Black currant - 1 kg
• Sugar - 2 kg

Cooking:

1. Twist a clean and dried berry through a meat grinder. Add sugar to it and stir.

2. Arrange in clean sterile jars, leaving a distance of 3-4 cm to the edge. Put a layer of sugar on top. Close the lids and put in a dark cool place. Although with this recipe, it can be stored at room temperature.

Blackcurrant confiture with orange for the winter

Currant with orange is a very interesting combination of flavors. Try to make such a confiture. you should definitely like it. I will present two options for cooking the raw method without boiling, which are slightly different from each other.

Ingredients:

• Black currant - 1 kg
• Sugar - 2 kg
• Orange - 1 pc.

Cooking:

1. Cut the orange into slices, getting rid of the seeds. Then twist the berries and orange slices, right with the peel, through a meat grinder.

2. Then pour into a bowl with sugar and mix well. Cover the bowl with jam with cling film and leave for 2-3 hours.

3. Transfer the real delicacy to sterile jars and close the lids. You can store them at room temperature.

Now check out another recipe. In addition to the orange, a banana is also added here. Having tried this jam, you just lick your fingers.

Ingredients:

• Currant - 3 cups
• Sugar - 4 cups
• Orange - 1 pc.
• Banana - 1 pc.

Very tasty and vitamin delicacy turned out. I'm sure you haven't tried it yet. I already tried last year. I highly recommend this delicacy.

Jam (jelly) from black and red currants - five minutes

Another option that I love. In general, I like to make all sorts of platters, mixing flavors. I recommend that you try to do it this way. The proportions of black and red berries are not fundamental. Put it at your discretion.

Ingredients:

• Currant red and black - 1 kg
• Sugar - 1 kg

Cooking:

1. Mix the mixed berries with sugar and mix until they give juice.

Rinse the berries, but it is not necessary to peel the twigs.

2. Then put on the stove, bring to a boil. Cook for 3 minutes, stirring constantly.

3. After cooking, pour everything into the pan through a sieve. Crush the berries well through it. Try to keep all the cake dry.

From the remaining cake you can make a wonderful fruit drink. So don't be in a hurry to throw it away.

4. With a clean spoon, skim off the foam from the jelly. Then pour into sterilized jars. Leave until cool. After it has cooled, cover with clean lids and store. You should get a very thick and incredibly tasty jelly.

Blackcurrant mashed with sugar for the winter - a recipe without cooking

I want to share this wonderful way of making jam for the winter. A simple and quick version of fragrant confiture will remind you of the taste of summer and fresh berries, like from a bush.

Ingredients:

• Currant - 1 kg
• Sugar - 1-2 kg

The proportions of sugar depend on how you store such jam. If at room temperature, then add 2 kg, if in a cold place, 1 kg of sugar is enough.

Cooking:

1. Rinse the berries and place them on a paper towel. Be sure to dry them. Then sort through, remove twigs and leaves.

2. Put the berries in a blender and add sugar. Twist to a jelly-like mass.

3. Pour into a dish and leave for several hours until the sugar is completely dissolved. Stir every half hour.

4. After a few hours, spread everything in sterile jars, pour 2 tablespoons of sugar from the top and close with lids. Then just put it away for storage.

Video on how to make blackcurrant jam in a slow cooker

For those who like to cook in a slow cooker, I picked up a video. It describes the entire cooking process in great detail. And what is very convenient - you put it in, put it in the desired mode and go about your business without worrying about anything.

Ingredients:

• Currant berries - 1 kg
• Sugar - 1 kg

It turns out very tasty and no worse than on the stove. But in winter you can enjoy wonderful jam. And yes, it helps a lot with colds. When I have a temperature, I make myself a fruit drink from it and drink constantly. Tasty and healthy.

Well, my dear friends, today I have presented you the best, in my opinion, selection of blackcurrant jam recipes. I think that when the season for harvesting this berry comes, they will come in handy for you.

I myself personally tried all these wonderful options in different years and I can say that I have not decided on my preferences, since they all turn out very tasty.

Have a good harvest and successful harvesting!

Blackcurrant contains many useful substances, is famous for its high content of vitamin C. Ascorbic acid and some other vitamins are destroyed by high temperatures. Because of this, many housewives consider jam not the best type of currant preparations for the winter. However, there are recipes that allow you to cook the berry for only 5 minutes, while the resulting delicacy stands well at room temperature, although it feels better in a cool room. Blackcurrant jam "Five minutes" is prepared according to a special technology, but it is not complicated.

Cooking features

Even a novice hostess can cook blackcurrant jam "Five Minute" if she knows a few points.

• Before cooking, currants need to be sorted out, washed, and dried. The berry will dry faster if you sprinkle it on a fabric towel that absorbs water well. After that, it is recommended to remove the branches, if any. This work is laborious, but it will allow you to get a beautiful jam that will be well stored at room temperature even after minimal heat treatment. If you leave the twigs, the dessert can spoil quickly.
• Blackcurrant jam should not be cooked in aluminum cookware. This material comes into contact with acids, which are abundant in currants, forming harmful substances.
• The jars on which the Pyatiminutka blackcurrant jam will be laid out must be sterilized in any convenient way (steamed, in the oven, microwave). Lids suitable for them are also necessarily subjected to sterilization, usually by boiling.
• Plastic lids can only be used when the jam is stored in the refrigerator. In other cases, it is closed with metal lids to ensure tightness. They can be screw or keyed.
• Pyatiminutka blackcurrant jam is good at room temperature, but in a cool room it will not spoil longer.

Jam "Five minutes" can be prepared from blackcurrant in many ways. All recipes have their own characteristics, but the above rules apply regardless of the chosen option for preparing blackcurrant treats.

The classic recipe for blackcurrant jam "Five minutes" with water

Composition (per 2-2.25 l):

• blackcurrant - 1 kg;
• sugar - 1.2 kg;
• water - 0.2 l.

Cooking method:

• Sort, wash the currants in running water. Let her dry. Don't forget to remove the branches.
• Boil water, add 2 cups of sugar. Cook over low heat, stirring until the sugar is completely dissolved. Add the remaining sugar and boil the syrup until the crystals are completely dissolved.
• Pour the berries into the syrup. Leave them in it for 1-2 hours.
• On low heat, bring the syrup to a boil and cook the berries in it for 5 minutes, removing the foam protruding from the surface. If the foam is not removed, the jam quickly turns sour. There is no need to throw away the foam - it would be a good idea to serve it with tea.
• Sterilize jars and suitable lids.
• Fill the jars with hot jam, roll them up.
• Turn the jars over and cover with a blanket, leave to cool in a steam bath for better preservation.

After cooling, the jam jars can be moved to a pantry or other room where you usually store supplies for the winter.

Blackcurrant jam "Five minutes" without water

Composition (for 1.25 l):

• blackcurrant - 1 kg;
• sugar - 0.6 kg.

Cooking method:

• Currants, having sorted and removed the twigs, wash and dry.
• Place in a bowl or saucepan, sprinkle with sugar, shake.
• Put in the refrigerator for 3-4 hours. During this time, the currant will release the juice, the sugar will dissolve in it. You will get a syrup in which you can boil the berry.
• Put the container with currants on a slow fire, bring the syrup to a boil.
• Increase the intensity of the flame, boil the berry mass over a fast fire for 5 minutes. Don't forget to skim off the foam.
• Arrange the fragrant dessert in prepared jars, seal them tightly.

It is allowed to store jam at room temperature, although it is better in a cool room.

Blackcurrant jam "Five minutes", like jelly

Composition (per 2.5 l):

• currant - 1 kg;
• sugar - 1.5 kg;
• water - 0.3 l.

Cooking method:

• Fold the prepared currants into a basin or other container with a wide evaporation area.
• Fill with water, put on a slow fire. Bring to a boil over low heat and simmer for 5 minutes.
• Remove the basin from the fire, grind its contents with a blender.
• Add sugar, stir, leave for half an hour.
• Bring to a boil over low heat and simmer for 5 minutes.
• Arrange the jam in prepared jars, roll them up.

It is advisable to store Blackcurrant Five Minute Jelly in a cool room, although it will not deteriorate at room temperature for at least 6 months. In a cool place, the dessert will last twice as long.

According to this recipe, you can prepare a more delicate jelly by rubbing the currants after grinding through a sieve. The finished dessert will then turn out to be almost 0.5 liters less.

Blackcurrant jam "Pyatiminutka" turns out to be tasty, fragrant, healthy. Despite the short period of heat treatment, the dessert is well worth it even at room temperature.

Among all the ways to cook jam for the winter, five minutes have been and remain the most popular, practical and convenient. It saves time and effort, especially when you need to process a decent amount of berries in the shortest possible time. In such a jam, vitamins are at least partially preserved, while with repeated cooking, nothing useful remains in the berries. Thanks to the quick cooking, the five-minute jam retains the natural aroma and taste of the berries, and in most recipes, with the exception of the berries, the berries remain intact.
Blackcurrants do not have as much juice as, for example, cherries or raspberries. Plus, the high content of pectin, which is why when heated, the juice immediately thickens. Therefore, sugar syrup is first prepared and then currants are boiled in it. Bursting, the berries give off juice, which will make the jam thick. But it will not thicken immediately, but a few days after cooking. You will find all the details of making jelly-like blackcurrant jam for 5 minutes in our recipe.

Ingredients:

- blackcurrant - 300 gr;
- water - 100 ml;
- sugar - 400 gr.

Recipe with photo step by step:

We will prepare sugar syrup in which we will cook currants. Pour cold water into a dish suitable for cooking jam (basin, ladle, pan), add sugar.

Heat over medium heat, stirring. As soon as the sugar dissolves and the syrup begins to boil, reduce the heat and cook for about two minutes until the foam subsides.

While the syrup is heating, we wash the blackcurrants in several waters. If branches come across, cut off.

Pour the berries in portions into the boiling syrup. We increase the fire again. After all the currants are added, we are waiting for the start of the boil. We mark five minutes, counting the time from the moment of intense boiling.

Cook the jam for exactly five minutes, collecting the risen foam.

The jam will not turn out very thick, there will be enough syrup in it. But when it cools and infuses, the syrup will thicken and acquire the consistency of jelly with whole berries.

We pack hot jam in small jars, so that later, when you open it, they do not stagnate in the refrigerator for a long time.

Five-minute jam is stored in the same way as the rest of the blanks - at room temperature in a dark place. Due to the large amount of sugar and acid contained in the berries, it does not turn sour and can stand for two to three years. Good luck with your preparations!
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