Blackcurrant jelly jam 7 cups. How to cook with an orange and a minimum amount of sugar

The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very fragrant five-minute jam is a great way to prepare goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not boiled for a long time, the consistency does not turn into mashed potatoes.

How to choose and prepare currants for harvesting for the winter

Before you cook a five-minute blackcurrant for the winter, you need to do a few things:

1. Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
2. Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
3. Before cooking, the berries from the currant bush must be dried.
4. To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

How to cook currant jam for the winter

Making blanks from blackcurrant for the winter Five-minute - quickly, simply and conveniently. Boiling takes about 5 minutes, so the berries are not deprived of their health benefits and nutrients. The delicacy in some cases does not even lend itself to heat treatment. You can use the black fruits of the berry bush, red or yellow, which one is more to your taste.

Classic recipe with water

You can really cook five-minute jam in five minutes. To do this, you only need:

• berries - 1 kg;
• granulated sugar - 1 kg;
• a small amount of water - 2 cups.

The recipe for goodies is simple, done very quickly:

1. Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
2. Water and sugar are mixed in a cooking container, placed on the stove, brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
3. After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
4. Delicious jam left to roll up in jars. The container must be sterilized in advance, because the workpiece itself is done very quickly.

Five-minute blackcurrant for the winter without water

Jam without adding water is perfect for storage in an ordinary apartment in the city. A vitamin delicacy is made if the hostess has a kilogram of ripe berries and the same amount of sugar. The five-minute step-by-step is done like this:

1. Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
2. Leave the mass for 12-14 hours to form the juice.
3. We put the pan on the fire, wait until it boils, do not forget to remove the foam.
4. After boiling, boil the future currant jam for the winter for 5-10 minutes.
5. Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
6. You can rearrange the finished currant delicacy to the place where it will be stored.

How to cook from blackcurrant and raspberry

Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:

• black fruits of a currant bush - 0.5 kg;
• raspberries (ripe and juicy) - 0.5 kg;
• granulated sugar - 700 g;
• water - 1 cup (so that all the berries are covered).

We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:

1. We sort, wash all the berries.
2. We put the components of the jam in a bowl, pour a glass of water, put on a slow fire, cook the berries until they soften.
3. The separated juice is filtered, let it brew, then drain.
4. We boil the juice by half, while constantly removing the resulting foam.
5. Add granulated sugar to the juice, cook until tender.
6. Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.

How to cook with an orange and a minimum amount of sugar

The recipe will be useful for those housewives who follow their figure and try to consume as little sugar as possible. Such a preparation of currants and oranges does not even need to be cooked. You can prepare a diet treat like this:

1. Take five glasses of black berries and two oranges (medium).
2. Rinse the currant well, dry.
3. Citruses, along with the zest, cut into small slices.
4. Drive all components through a meat grinder or grind with a combine.
5. You can add a sweet variety apple so that the jam is not too sour.
6. The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.

Blackcurrant jelly for the winter Five-minute - a recipe for a slow cooker

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a slow cooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable just for tea or as a filling for baking, you only need currants (8 cups), sugar (10 cups) and a couple of glasses of water.

Step-by-step jam-jelly in a slow cooker is done like this:

1. The berries are sorted out, all branches and leaves are removed, washed thoroughly, covered with sugar.
2. Leave the berries at room temperature until the juice appears (this takes about 6 hours).
3. Transfer the contents of the bowl to the multicooker bowl.
4. The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
5. The lid does not need to be closed during cooking.
6. Pour jam-jelly into sterile jars, roll up, put upside down until it cools completely.
7. We put the jam in the refrigerator for the winter - so the shelf life becomes longer.

Video recipe for currant jam

Whoever has never tried currant jelly has definitely lost half his life, this is an axiom that cannot be disputed under any circumstances! If you are just one of those who have lost their happiness, do not rush to despair, this article is just for such unique ones: we will tell you popularly, step by step, clearly and clearly how to cook currant jelly at home, how to prepare it for desserts and for fillings in pies, for the winter and to devour right now, with currant leaves and vanilla, with and without sugar, boiled and without heat treatment.

If you know what currant jelly is and are serious about not being surprised by anything, reconfigure - "Magic Food" has prepared for you several surprises that will open familiar things from a new perspective.

The benefits and contraindications of currants

Brilliant, glossy, black, filled with juice and sun, the currant berry has an incredible taste - very rich, fragrant, characteristic, strict and even a little sharp. She is either loved or not understood at all - a neutral attitude towards currants is impossible.

The composition of the plant is unique. Firstly, in this berry there is a huge amount of potassium necessary for a person - twice as much as in the generally recognized champions for this trace element, in bananas. Secondly, currants can boast of a tremendous amount of vitamin C - it is 4 times more here than in lemons (to satisfy a person's daily need in this matter, it is enough to eat 15 berries a day). Thirdly, there are so many antioxidants in it that you can safely use this plant as an anti-aging serum, as a means to combat age spots, to prevent Alzheimer's.

With currant - a natural antiseptic: with tonsillitis, for example, its juice is diluted with water and gargled. A folk remedy that helps no worse than expensive drugs. With the help of this berry, they reduce the recovery period after operations, help with bleeding gums, and prevent diseases of the cardiovascular system. In general, a miracle berry and almost a panacea. In the economy - an absolutely necessary product.

However, if you suffer from thrombophleitis, alas, currant is contraindicated: the berry contains substances that increase blood clotting. Also, be careful if you have stomach problems: the high acidity of this product can be dangerous for gastritis, ulcers and "related" diseases. In addition, please note that pediatricians do not recommend giving pure currant juice to children - it can cause allergic reactions.

Jelly utensils

Like any jam, currant jelly does not tolerate aluminum pans, bowls, preferring enameled basins and stainless steel. Try not to neglect this question, because it will be a pity for the efforts spent if, instead of a useful product, you get an indistinct berry something: old grandmother's aluminum is categorically not suitable for making currant jelly, and even if the whole village of old women tells you that they have been like this for a thousand years do, don't believe it.

Another option is copper pots for making jam. Special, beautiful, luxurious. It is clear that few people manage to acquire such happiness, so focus primarily on stainless steel and enameled dishes.

The second important point is that the dishes for making jam should be wide. Very wide. This not only ensures better preservation and integrity of the berries (the upper ones do not press the lower ones with a huge weight), but also significantly speeds up the time for the evaporation of excess liquid, reducing the heat treatment of the jam. In general, have you already realized the need for a large pelvis? And yes, for the same reason, jam is not made in ladles and saucepans.

By the way, do not forget that if you are preparing a “live” jelly, it’s a good idea to scald the dishes with boiling water - this not only minimizes the risk of jam fermentation, but also removes extra trace elements that probably remain in the dishes after preparing the previous dish.

Preparing berries

For the preparation of currant jelly, an exceptionally ripe, well-ripened berry, collected from a bush no more than a day ago, is suitable. What the godfather of your uncle's cousin's brother passed on last week does not fit categorically. Only fresh, high-quality, selected berries. In extreme cases - the same beautiful, ripe and wonderful, which you did not have time to process immediately and, after washing and drying, sent it to the freezer.

To prepare currant jelly, the ideal berry should be sorted out, leaves and twigs removed and rinsed well under running water. After that, the currants are laid out in an even layer on a cotton towel (several disposable towels) and wait until the berry dries. After that, you can work with her.

When preparing currant jelly, consider one more thing. This plant loves sunny, but not at all hot weather - only under such conditions does the berry ripen correctly and retain all its properties, and not only healing ones - we are talking about its high ability to gel. If the summer turned out to be unsuccessful, it is quite possible that you will get just delicious currant jam, but not jelly at all.

Classic blackcurrant jelly without cooking

Do not reduce the amount of sugar - if you do not follow the recipe, you will not get thick jelly, but ordinary watery jam. Also, in general, tasty, but a little different.

Ingredients:
1 kg currant;
1.5 kg of sugar.

Put the prepared berries in a clean bowl, add sugar and grind with a blender until smooth (scroll through a meat grinder). Pour into sterilized jars, cover with lids and store in the refrigerator. Such jelly can stand all winter and always be at hand if necessary - fresh, healthy, fragrant.

Blackcurrant jelly, or five-minute jam

In a light jelly-like syrup of a stunning dark ruby ​​color, whole currant berries float freely ... A frosty winter evening, a boiling kettle, fragrant tea, fresh homemade buns and a jar of currant jelly ... Isn't this a holiday of the soul?

Ingredients:
1 kg currant;
1.2 kg of sugar;
1.5 cups of water.

We mix water with sugar, cook syrup - bring to a boil, reduce heat and boil for at least 7 minutes. The finished syrup should thicken, but in no case should it darken.

We sort the berries, wash them and dry them thoroughly, then transfer them to a basin and evenly pour boiling syrup over them. Leave for 2-3 hours, then bring to a boil, reduce heat, boil for 5-7 minutes. Pour the finished jam into sterilized jars, wrap in several blankets and leave to cool completely. Perhaps at first it will be watery, however, during storage it will thicken and become like a light jelly.

Thick currant jelly

You have to tinker a little, yes. But what is the result! The jelly is dense, thick, it can be cut with a knife and put on a piece of bread, while rumbling with pleasure and indecently greedily absorbing sweet vitamins, unable to stop even for a moment.

Ingredients:
1 kg currant;
1 kg of sugar.

We sort the berries, wash them, put them in a metal sieve and blanch in boiling water for about 3 minutes, then carefully rub them in mashed potatoes, removing skins and seeds (cake is great for making compotes or fillings for pies). Mix the resulting mass with sugar, leave for 2-3 hours, then boil over low heat for 15-20 minutes, making sure that the jam does not burn. We pour it into jars, close it, wrap it with a blanket, leave it for a day, after which we put it away for storage in the pantry.

Blackcurrant jelly with orange

The bright taste of black currant is perfectly combined with an elegant citrus note. It turns out a magnificent jelly, which is not ashamed to be poured into small jars, beautifully decorated and given as Christmas surprises to relatives and friends. Of course, if by this time there is still something left in the pantry.

Ingredients:
1 kg currant;
2 large oranges;
1.5 kg of sugar.

Wash oranges, pour over boiling water, cut into slices and carefully remove the seeds.

We sort currants from twigs-leaves, wash, dry.

We pass the berries and citruses through a meat grinder, mix with sugar, leave for 2 hours. After that, bring the mass to a boil, boil for 5-7 minutes and pour into jars, sterilized in advance. We close the lids, wrap them in blankets, leave them to cool completely, then transfer them to the pantry and store them until you want to enjoy a spoonful of jelly from the aromas of summer, sun and heat.

Currant jelly with apple and cinnamon

The first apples, juicy and incredibly fragrant, will make an excellent company for currants - the jelly from these fruits will be dense, tasty, with an amazing smell and a rather restrained, balanced taste.

Ingredients:
1 kg of apples;
1 kg currant;
2.4 kg of sugar;
1 glass of water.

We sort out the currants, wash them, dry them and put them in a basin. We fall asleep with sugar, fill it with water. Leave for 3 hours, then bring to a boil and, reducing the heat to a minimum, cook for about 10 minutes.

Peel the apples, remove the core, cut into arbitrary pieces of approximately the same size. Put in a bowl with currants. Leave for 3-5 hours, after which the jam is brought to a boil a second time and boiled for 15-20 minutes. Leave again for 5-7 hours, then boil for the third time (15-20 minutes), after which we pour the jelly into sterilized jars, close the lids, wrap in blankets and leave to cool completely. After that, currant-apple jelly can be stored in the pantry.

Clear currant jelly

Light, weightless, this jelly looks extraordinarily beautiful in jars, plays in the sun with stunning highlights and cheers up with one of its colors. There is no need to talk about the delicate bright taste!

Ingredients:
1 kg of blackcurrant;
1 kg of red currant;
2.2 kg of sugar.

My berries, sort out, and then blanch in boiling water for 2-4 minutes. We recline on a sieve and wipe from the skins and bones.

The resulting puree is mixed with sugar, left for 5 hours, then brought to a boil, boiled for 10 minutes and poured into sterilized jars, closed with lids and wrapped in several blankets. After complete cooling (about a day), the jars can be transferred to the pantry for storage, and you should strictly ensure that direct sunlight does not fall on the currant jelly.

Currant jelly without sugar

Troublesome, yes. But it is beautiful, natural and very bright. Natural taste, concentrated aroma, the quintessence of usefulness.

Ingredients:
currant.

We crush the prepared berry (washed and dried) with a potato masher or pass it through a meat grinder. We put the resulting puree into the largest jar that you only have on the farm, put the jar in a stainless steel bucket, on the bottom of which a cotton cloth is laid. Pour water over the “shoulders” of the jar, bring to a boil and boil the jelly over low heat to the desired degree of density, but not less than 4 hours. After that, pour the jam into small sterilized jars, close the lids, wrap them in several blankets and leave to cool completely, then the jars can be transferred to the pantry for storage.

Currant jelly without sugar goes very well with raspberries - for this, pure raspberries should be added to the same jar and the jam should be cooked together.

Old currant jelly recipe

A simple and unusual recipe for currant jelly. Add a dozen leaves from a bush to a saucepan with berries - the taste of jam will be extraordinary!

Ingredients:
1 kg currant;
about 1.5 kg of sugar.

A clean berry is laid out on the bottom of a wide saucepan and pressed with a lid that is smaller in diameter than the diameter of the pan. They begin to heat up slowly. The berries will burst when the temperature rises - as soon as the juice boils, it should be drained into sterilized jars, directly from the pan, without lifting the lid. We fill the jars to half, fill the remaining space with sugar. Stir with a clean spoon until the sugar dissolves, after which we close the jars with lids and wrap them with several blankets. After complete cooling, the jelly can be transferred to a cool, dark place and stored until used.

The remaining berries are reused to make jelly - you should add a cup of water and bring the juice to a boil again, then repeat the procedure in the same way. It is not recommended to cook jelly from the same berries for the third time, but they are great for compotes.

Blackcurrant jelly in a slow cooker

A completely "lazy" recipe for a delicious winter treat, cold medicine and toppings for grated pie.

Ingredients:
1/2 glass of water;
1 kg currant;
1.2 kg of sugar.

We put the washed and dried berries without stalks, twigs and leaves into the multicooker bowl. We fall asleep with sugar. We pour water. We turn on the “Jam” program, setting the start delay for 3 hours. After the signal of readiness, pour the resulting jelly into jars, cover with lids, wrap with blankets. After a day, we transfer it to storage in the pantry.

If your multicooker model does not have the “Jam” (“Jam”, “Jam”) program, currant jelly can be prepared on the “Stew” program.

• 1. The classic ratio for cooking jam is 1:1, however, if you want to reduce the amount of sugar (and output calories), you can reduce it, while you should carefully monitor the consistency of the boiled syrup: most likely, the cooking time will have to be increased to achieve the desired density .
• 1. To make the jam thicker and faster, the use of natural pectin-based thickeners is allowed. Ready-made additives such as Gelfix, Confiture, Quittin are not the most popular and classic solution, however, they will allow you to quickly and without any hassle prepare thick beautiful jelly, the syrup of which will retain its natural bright color.
• 1. Do not be lazy: it is better to remove the foam that forms when cooking jam with a slotted spoon or a special spoon with holes. This will remove foreign “dirty” impurities of granulated sugar, minor debris particles, fat fractions and coagulated protein from the finished product. The color of the jam will be cleaner, more transparent, such a product is stored better and more reliably. In addition, removing the foam from the jam improves the taste of the berries.
• 1. Do not forget that any jam is cooked on a minimum fire.
• 1. Jam can be considered ready if a drop of its syrup does not spread over the plate, but remains a beautiful convex hemisphere.
• 1. The jars into which you plan to pour the jam should be sterilized - over steam, in a microwave or oven.
• 1. Lids are sterilized. A trifle that should not be neglected.
• 1. To insure and protect the jam from mold, you can cut out circles from parchment paper, soak them in alcohol and put them on top of the finished product before closing the jar with a lid and putting it away for storage.
• 1. The optimum temperature for storing classic jam (not “live”, but boiled) is 10-12 degrees. Do not forget that the light should ideally be absent altogether, or at least not fall in direct rays on the banks.
• 1. Don't be too lazy to make labels for jam jars - you can print all kinds of ready-made templates from the Internet or make them yourself. This affordable thing will not only facilitate storage and save time searching for jam, but also add a little aesthetic to your pantry, which, you see, is just nice.

• 1. Do you know that if you organize a vitamin C competition between lemons and currants, not the first ones will win? In a tart black berry, it is 4 times more than in replicated overseas citruses.
• 1. The name of the berry comes from the ancient word "currant", which means "strong, pungent smell". The aroma of currants is really pronounced and even a little intrusive, moreover, the statement is true not only in relation to fruits, but also to leaves and twigs.
• 1. There is no less vitamin C in the leaves of this plant than in berries - that is why tea brewed from a currant leaf is so useful.
• 1. Starting from about the 9th century, currants were called monastery berries - this is due to the fact that they were grown in huge quantities at monasteries, and were used not only for culinary purposes, but more for medicinal purposes. After about 5 centuries, the berry came to ordinary people, after which the emphasis shifted to gastronomic purposes.
• 1. It is important to collect currants on time - as soon as they ripen. Incredibly, 2 weeks after this very moment, the loss of important and necessary vitamin C in berries reaches 70%. And yes, a slightly unripe currant is many times more useful than a slightly overripe one.
• 1. During conservation, currant leaves are often added to jars - they not only slightly increase the “vitamin content” of the product, but also bring their original shades to the overall taste palette.
• 1. Currant belongs to plants capable of "fighting radiation" - it contains substances that actively release radioisotopes, so the berry is especially indicated for people working in hazardous industries associated with radiation pollution.
• 1. A nice figure is only 60 calories per 100 grams of berries. Losing weight and watching their own weight - highly recommended!
• 1. This plant is an excellent honey plant, and honey collected from currant bushes is considered especially healing.
• 1. Currant is not only a raw material for making jams, jams and jellies. It is also used in compotes, jelly, sweet and unsweetened sauces, vinegars, and even in the production of wine and liqueurs.

How to make blackcurrant jam. We will tell you about it.

Finnish blackcurrant jam

Ingredients:

➣ 3 cups of cold water,

➣ 7 cups of blackcurrant berries,

➣ 10 cups of sugar.

Preparation of blackcurrant jam

1. Boil water with berries, cook for 5 minutes.

2. Without removing the foam, remove from heat and add sugar.

3. Mix everything thoroughly, let cool.

4. Arrange in sterile jars, cover with lids.

Keep refrigerated.

Blackcurrant jam in jelly

Ingredients:

➣ 3 glasses of water,

➣ 6 glasses of currant berries,

➣ 9 cups of sugar.

Cooking

1. Bring water to a boil.

2. Washed and dried currant berries on a towel, pour into boiling water and boil for 1% of a minute.

3. Add granulated sugar, stirring constantly until it is completely dissolved.

4. Boil the contents for another 20 minutes over low heat.

5. Pour hot into sterile jars. Close with lids.

Store in a cool place.

You can also make a spicy dressing for herring from red currants.

Spicy dressing for herring, recipe

Redcurrant jelly can be used to dress herring. To do this, take water, sunflower oil, red currant jelly in a ratio of 1: 1: 1 and pour pieces of any peeled herring for at least 2 hours. It turns out the best herring in wine.

Calories: Not specified
Cooking time: Not indicated

This recipe for Pyatiminutka currant jam is convenient because the berries and sugar for it can be measured in glasses and do not need to be weighed at all. As a measure, a faceted glass or any other container is used: a bowl, a cup, a jar. It is easy to calculate the proportions for your container - if we take three glasses of currants and two sugars, then we measure the same amount with a cup or jar. The dishes should be the same for all jam ingredients. If you measure currants with a glass, then measure both sugar and water with the same glass. Currants need to be measured before the berries are put into the syrup so that you do not have to recalculate the proportions. The recipe is proven, this is how our mothers and grandmothers cooked jam, when they didn’t even dream of electronic scales for the kitchen, and it always turned out rich, tasty and perfectly stored at room temperature. It is also very easy to prepare, try it too!

Ingredients:

- blackcurrant - 1 glass;
- sugar - 1.5 cups;
- water - 0.5 cups.

Recipe with photo step by step:

Pour currants into a bowl of cold water. We shake with our hands, select the berries in a colander and rinse under running water.

To prepare the syrup, pour sugar into a ladle or pan, measuring the right amount in glasses.

Pour in the water using the same bowl used to measure the sugar. On a low heat, bring to a boil and cook for several minutes, avoiding strong seething.

Pour currants into boiling syrup. Without stirring, leave on a quiet fire to warm up. When heated, the berries will begin to burst and release juice, coloring the syrup in a bright color.

As it heats up, the boiling will begin to intensify, foam will appear on the surface. At this point, we reduce the heat and carefully remove the foam, trying not to pick up the berries. If we still get it, we return it back.

We cook for five minutes, we count the time from the moment that the bubbles appeared on the entire surface of the jam. So that the berries do not boil too much, do not mix the jam and cook at the quietest heat.

Banks are prepared before cooking. Rinse with hot water, pour boiling water, then sterilize over steam or place in the oven, microwave. Be sure to boil the lids for a few minutes. By the end of cooking, the jars should be hot, the lids should boil quietly. Pour the hot jam into jars and immediately twist hermetically.

There is no need to wrap the jam, it contains enough acid and sugar, which will contribute to better storage. After complete cooling, we rearrange the jars in the pantry or place them in a locker, take them out to the basement. Good luck with your preparations!
With this preparation, it turns out very tasty.

The most delicious of the sweet preparations for the winter is rightfully considered to be Pyatiminutka blackcurrant jam, which has a jelly-like shape, the recipe of which we will tell you today. In summer, such a wonderful berry as blackcurrant, which is famous for its high content of vitamin C, ripens.

In the harvest season, we try not only to enjoy fresh tasty berries, but also to make healthy sweet preparations for the winter. We preserve as many different compotes, jams, jams, marmalades and jellies as possible. One of these sweets is currant jam.

According to this simple recipe, jelly-like blackcurrant jam turns out to be odorous, fragrant, very tasty and thick. It is perfect for stuffing pies.

In addition, by putting currant jam in tea in winter, we get a fragrant vitamin drink. Now we write down in a culinary notebook a recipe for blackcurrant jam 5 minutes, jelly-like and with an unforgettable aroma of summer.

Blackcurrant jam 5 minutes like jelly

So, let's go to the market for blackcurrants. Choose ripe and fragrant berries. We make sure that the berries are whole, not rumpled and without damage.

If you see a lot of garbage in the form of small twigs and dry sepals, then it is better not to buy such currants, since it will be problematic to separate the berries from them. Spend a lot of time.

Time: cooking - 10 minutes; preparation - 12 hours
Yield: two cans of 0.5 liters.

Products:

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

Blackcurrant jelly jam 5 minutes - step by step recipe with photo:

Having brought currants home, fill it with clean cool water. At the same time, small debris floats up, which we pour out. Having carried out this procedure several times, we discard large black berries in a colander. Then tear off the tails, place in a bowl, add sugar in the amount indicated in the recipe, mix.

As soon as the berry gives a little juice, we twist the currant mass through a meat grinder. We leave blackcurrant in sugar for several hours. It would be ideal if we cover the bowl and put it in the refrigerator overnight.

In the morning we start to cook currant jam. Until the sugar is completely melted, there is a good chance that it will burn.

Constantly stir the contents of the bowl with a wooden spatula with a long handle. Bubbles appear on the surface of the jam, which means that the jam begins to boil. Remove the foam from the surface and discard. We cook currant jam for five to ten minutes, and it is ready.

It remains to decompose the jelly-like blackcurrant jam into sterilized, necessarily hot jars.

We roll up the jars with sterilized lids, turn them upside down. Wrap with a blanket until completely cool.
We store currant jam prepared according to this recipe in the apartment.

Video: Blackcurrant jam 5 minutes through a meat grinder

Secrets and subtleties of cooking

The density of currant jam can be adjusted by cooking time. The more time you cook, the more it will boil and thicken.

How to properly store blackcurrant jam. Blackcurrant jam keeps very well. But if the jam is prepared in a quick way or simply rubbed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even at room conditions. But it is better not to take risks and put such conservation in the cellar or basement. Make jam and enjoy your meal!