Delicious blackcurrant jam - a step by step recipe with a photo. Raw blackcurrant jam

For the preparation of high-quality blackcurrant jam, you need to use only fresh berries. It is in them that those special gelling substances are present that create the desired consistency of jam. Blackcurrant puree is very thick. After cooling, it becomes like jelly and does not require the addition of gelfix or pectin.

Ingredients

• blackcurrant - 500 g
• granulated sugar - 400 g.

Cooking

1. Since the jelly-like consistency of jam depends on the acidity of the raw material, acidic varieties of currants must be used. A good fruit puree is obtained from both red and black currants. Berries should not be overripe. Currants should be sorted out, rejecting rotten berries. They can cause fermentation during storage. Currants must be carefully torn from the twig.

2. The berries prepared in this way must be washed and wait until the water drains.

3. Using a blender or meat grinder, turn currants into puree.

4. Then the berry mass must be wiped through a fine sieve. This is necessary in order to separate the seeds and skin of the berries. Thus, the composition of the jam will include only the pulp and juice of the currant. The pomace can be used to make a delicious decoction.

5. Pour granulated sugar into the berry puree and mix thoroughly.

6. Put a container with currants on medium heat and bring to a boil. A thick berry mass can stick to the bottom or walls of the dishes, so it must be quite actively mixed during cooking.

7. After boiling, foam will appear on the surface of the puree. It should be removed. Cooking jam takes 15-20 minutes. Readiness can be checked by running your finger over the puree poured into a cold saucer. If the edges of the jam do not close, it's time to stop cooking.

8. By this time, sterile jars for storing homemade preparations should be ready. They should shift the hot jam, and then tightly cork.

9. Ready jam should be covered with a towel until completely cooled. After that, it can be stored at room temperature.

Note to the owner

1. Waste in the form of currant skins and seeds with residual pulp should be used immediately, for example, to prepare a vitamin drink. It is preferable to make a drink without heat treatment: pour cake with mineral water or spring water, add fresh ginger chips, a little zest. Insist for half a day in warmth, the same amount in the cold. Strain. The first two ingredients are active immunostimulants, the third is needed to make the liquid refreshing, although there are also useful substances in the citrus peel. In general, the composition is pleasant and balanced. It is allowed to give it little by little to children to quench their thirst and prevent beriberi.

2. Housewives using cutting-edge pots are used to the fact that food does not stick to their bottom. But still, the berry mass should be mixed so that it boils evenly. In any cookware, including non-stick cookware, the bottom layer of the contents thickens faster and stronger than the top.

3. Even the thickest jam, used as a filling for baking, still strives to break through the yeast or shortbread dough and seep onto the baking sheet. This is due to the strong heating, which provokes a rapid boil inside the culinary product. By adding crushed nuts, ground oatmeal or bran to the jam, this negative process will be prevented.

How to make blackcurrant jam simply, quickly and easily, we will tell in this article. Step by step recipe with photos.

Every housewife on the shelves of her pantries should have at least a few blackcurrant blanks.

After all, this berry, no worse than raspberries, saves our body from colds and many other ailments during the cold season.

Blackcurrant jam turns out to be thick, tasty, moderately sweet, with a distant sour taste characteristic of this berry.

The rich ruby ​​color of the jam will make this preparation the brightest and most expressive among others standing on your shelves.

Blackcurrant jam can be opened right from the beginning of winter, and one spoonful of it can be consumed with a cup of tea.

There is no better way to prevent colds.

Blackcurrant jam - step by step recipe with photo

Ingredients

• 550 grams of blackcurrant;
• 500 grams of granulated sugar;
• 60 milliliters of filtered water;
• a pinch of citric acid.

COOKING SEQUENCE

How to make blackcurrant jam:

Carefully sort out the currants, removing rotten and crumpled berries. Place selected fruits in a container, pour cold water, remove debris that floats to the surface.

Send the currants to a thick-walled enameled pan, pour it with a small portion of clean water, set on the top fire.

Bring the mixture to the boiling stage, reduce the heating to a minimum. Boil the berry for the next 5 minutes, without covering with a lid.

Then pour in a measured amount of granulated sugar, dissolve it with frequent stirring, cook for about 4 more minutes.

Then put the pan on the table, turn its contents into a homogeneous puree using an immersion blender. If there are still pieces of skin left, rub the mixture with a spoon through a sieve with small holes, separating smooth puree from dense pieces.

Return blackcurrant jam to the stove, bring to a boil, while stirring it often with a wooden spoon, separating the thickening mass from the walls of the container and preventing it from burning. At the same time, you can throw a pinch of citric acid to ensure long-term storage. Boil the jam for 2 minutes.

In parallel, clean the container for storing jam with soda, sterilize and dry completely. Fill the jars with hot jam to the very brim, tightly seal by hand with sterile screw caps. Turn the jars over, making sure that the lids do not leak jam. Next, the jars are completely cooled under a warm blanket or blanket. After a day, take it to a room that is as isolated from sunlight as possible.

Description

How wonderful it is to open a jar of fragrant jam on a winter evening and enjoy it with a cup of fragrant tea! Or serve with pancakes! Delicious, isn't it?

Friends, for those who love jam, jam or marmalade, join us, because now I will tell you how to make wonderful thick blackcurrant jam for the winter. Ready chilled currant jam looks like jelly. No, this is not the one that we love very much as a family. Here is a slightly different jelly.

The secret is that the currant has a natural gelling property, thanks to which it gives the finished product such a state.

I made blackcurrant jelly. But if the currants are passed through a sieve, which I did not want to play with, the jelly will turn out at the highest level. And in my version, it turns out currant jam-jelly.

If you look closely at the photo, you will barely notice the seeds from the currant. Although, to tell the truth, they are not as small and tender as, for example, raspberries. How I achieved such a homogeneous currant jam, read on, there I will tell you everything in detail about this.

Ingredients:

• blackcurrant - 1 kg.,
• sugar - 600 gr.

How to cook:

To tell the truth, I have never cooked jam or jam 1: 1. I don't see the point in this. Someone might want to argue with me, please! I would be happy to chat, send your feedback in the comments. In the meantime, let's go back to our recipe and make currant jam. Pour the crushed currants with sugar and mix immediately. Yes, the amount of sugar depends on the currant. If it is overripe and sweet (this also happens), feel free to take less sugar. But in most cases, the currant is a sour berry, so this proportion will be just right. A large percentage of sugar in jam can only say one thing about you - you have a big sweet tooth. As they say: there are no comrades for the taste and color! In general, after combining currants with sugar, put the cauldron on medium heat and bring to a boil. Turn off the fire and cool. We carry out this procedure exactly three times. Each time the cooking time is increased by a couple of minutes. And while stirring, we also do not score. Then a little secret: we pass the boiled, softened, hot currants again through a meat grinder, but always through nozzle 1 (with small holes).

P.S. The summer turned out to be hot, so every weekend, of course, if possible, we leave the city. This time we went for 70 km. from home, to our river Dniester. We even found a sandy beach. The children swam, and I enjoyed the landscape of nature. Well, it's beautiful!

Returning home, we observed another thing - beautiful sheaves of hay.
Which were very neatly folded into such a tower.

Dear readers and guests, this is where I will end my post, but do not be bored, we will see you again soon and then I will tell you how to cook very tasty squash caviar, which even I am delighted with!

Blackcurrant is a very tasty and healthy berry. You can make amazing compotes, jams, jams from it, you can add it to jelly, to various baking fillings.

But still, the most delicious delicacy from this berry is jam.

It can be used for various desserts, fillings, jelly. In addition, it is an excellent remedy for the treatment of colds and flu. And what a delicious tea with this delicacy - just beyond words!

In general, blackcurrant jam must be prepared, and we will tell you below how to do it.

Classic recipe with photo

What you need:

• Ripe blackcurrant - 1 kilogram;
• Sugar - 1 kilogram 200 grams;
• Half a glass of water.

Let's start cooking:

Seedless blackcurrant jam: a recipe for the winter

What will be needed:

• 1 kilogram of currants;
• 800 grams of granulated sugar.

How to do:

Cooking in a multicooker

What components are required:

• Sugar - 800 grams;
• Currant - 1 kilogram;
• Water - 150 ml.

How to cook blackcurrant jam in a slow cooker:

1. We wash the berry with warm water, remove all twigs, leaves and rotten fruits;
2. Put the washed berry on a towel and dry;
3. Then we transfer the dried currants to the multicooker container;
4. Add some water, set the baking or cooking mode, the temperature to 100 degrees and leave to cook for 20 minutes;
5. After that, we take out the currants from the multicooker and put them on a sieve. Wipe well, as a result, you should get the most delicate puree-like mixture;
6. We spread the currant puree in a cup, add granulated sugar and mix well;
7. Next, transfer the mixture to the container of the multicooker;
8. We set the cooking program and leave to cook for 20 minutes. This time for making jam will be quite enough;
9. As soon as the multicooker signal sounds, the jam can be immediately served with tea or transferred to jars;
10. Banks should be pre-washed and poured over with boiling water.

How to make blackcurrant jelly

You will need the following:

• Ripe blackcurrant - 2 kilograms;
• Sugar - 1.5 kilograms;
• Gelatin - 25 grams.

How to make jelly jam:

1. We sort out the berry, remove all leaves, twigs, rotten fruits. Rinse well in warm water;
2. We lay out the washed berry on a towel so that it dries;
3. Next, we pass the dried currants through a meat grinder. The result should be a uniform mixture;
4. Then we combine granulated sugar with gelatin and mix;
5. We fall asleep a mixture of sugar and gelatin in a mixture of currants;
6. We remove the cup with the currant mixture for 2 hours in the refrigerator;
7. After that, we take it out of the refrigerator, put it on the stove and boil for 10 minutes, then remove it and leave it to stand for 2-3 hours;
8. After that, boil again for 10-15 minutes;
9. We lay out the finished blackcurrant jelly in pre-sterilized jars;
10. We put jars of jam upside down and cover with a blanket;
11. We put the finished jam-jelly in a cool dark place or in the refrigerator.

Cooking with the addition of raspberries without cooking

What you need:

• 500 grams of fresh raspberries;
• 1 kilogram of blackcurrant;
• Sugar - 1.8 kilograms;
• Glass of water.

How to make blackcurrant and raspberry jam:

1. We sort out the currants, remove the leaves, twigs and rotten fruits. Fill the berry with warm water and leave to stand for several minutes;
2. Then we throw the berry on a sieve so that all the water is glassed;
3. Next, grind the currant through a sieve. The result should be berry puree;
4. We sort the raspberries and carefully wash;
5. Transfer to a bowl and mash until pureed.
6. Pour water into a container, add granulated sugar and put on fire. Boil until sugar is completely dissolved;
7. Remove the syrup from the stove and leave to stand for a while to cool;
8. Mix raspberry and currant puree in a cup and pour everything with syrup. We mix everything well;
9. We wash the jars and sterilize them for a couple or in the oven;
10. We lay out the jam in jars and put it in a dark, cool place for storage.

Assorted without cooking: strawberries + black and red currants

What you need:

• Fresh strawberries - 1 kilogram;
• Blackcurrant - 500 grams;
• Redcurrant - 500 grams;
• Sugar - 1500 grams;
• Citric acid - 1 sachet 15 grams.

How to make assorted jam without boiling:

Tips & Tricks

• You can add an orange or a lemon to the jam. Citrus fruits will give it a pleasant aroma. In addition, this jam is useful to eat during colds;
• Blackcurrant jam can be made with cherries, gooseberries. Together with these berries, the jam turns out to be very tasty and fragrant;
• Additionally, you can put spices - vanillin, cinnamon, ginger;
• So that during the pouring of the finished jam, drops do not fall on the table and floor, it is better to put the jar on a plate;
• Be sure to wash and sterilize jars. In sterilized jars, jam is stored better and longer;
• It is better to put more sugar, otherwise the jam will be sour and tasteless.

Making currant jam is within the power of every housewife. The main thing - you need to do everything according to the recipe.

It is advisable to observe all the proportions of the ingredients, otherwise the jam will be tasteless and will quickly deteriorate.

With proper preparation, you will get a fragrant delicacy that will be a great addition to tea in the winter.

Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. 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, are 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 it in a simpler way, buy it on the market, in the summer season, its 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. In such a short time, currant jam will acquire a beautiful color, 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.
• Transfer the raspberries with sugar to a large saucepan with a thick bottom, 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, a little more sugar;
• Currant is distinguished by the ability to give the 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

From black currants, a thick jam is obtained, which consists only of sugar and berries. It holds its shape well, can be used to make 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 in 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 supposed to freeze “raw jam”, then pour it into plastic containers and put it 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 on several layers of paper towels to dry.
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.