Blackcurrant jelly jam. Jelly-like blackcurrant jam

Currant jam is not only very tasty, but also extremely healthy. And it is certainly necessary to do it for everyone who monitors their health and wants to look great and feel the same way.
Making currant jam is a task that everyone can do, both experienced and inexperienced cooks.

How to cook currant jam

Currant jam is usually boiled in enamelled glassware. As a rule, cooking jam begins with the preparation of syrup. Berries are placed in the finished syrup and boiled for a while. There is also such a way of cooking jam: berries are placed in the dishes and covered with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.

The main thing is to stock up on berries, sugar, and the necessary equipment. An ideal container for boiling currant jam is an enamel basin or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading jam, and a positive mood.

Jams help us get through the cold season by bringing back memories of the hot, bountiful summer days we spent stocking up for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just bread with fragrant and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, closed in jars in the summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to cook the most delicious and healthy currant jam.

Classic blackcurrant jam recipe

Compound:
1 kg blackcurrant
1 kg sugar
0.5 cups of water
Cooking:

Sort, wash and dry the currant berries.

Pour water into a bowl or enameled pan, add one glass of sugar and bring to a boil. After boiling, add a glass of currant. And cook for five minutes with constant stirring, not forgetting to remove the foam.

Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Cook all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.

Pour hot into sterilized jars and roll up with metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.

Tasty and healthy blackcurrant jam for the winter is ready. It can be stored even at room temperature, which is an advantage. Bon appetit!

Blackcurrant jam in liquid syrup

There is such a thing as “dessert syrup jam”: the liquid part of the workpiece is unusually fragrant and tasty, whole berries float in syrup, but their quantity is moderate. This jam is used with those dishes where it is appropriate to serve a sweet sauce. Pancakes, cheesecakes, casseroles compete for the right to be on the same plate with this beautiful and tasty jam. Blackcurrant and white ice cream are an elegant pairing with a spicy taste. If we move on to a festive banquet decoration, then in such a dessert you can splash a tablespoon of whiskey or rum and add a little shavings of natural dark chocolate.

Compound:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp.
Get one and a half liters of blackcurrant jam.

How to cook dessert blackcurrant syrup jam

Cooking:

Any varieties of currants with a sweet taste are suitable. The berries are sorted, "cut", then washed. There are varieties with long pedicels, they have to be cut by hand.

Jam is prepared in a dish with a coating that does not oxidize. Prepared blackcurrants are poured into the pan.

They put citric acid, with its help the syrup will become "refined" and will not go from purple-red to a darker tone.

Fall asleep sugar.

Pour cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should boil over medium-high heat. Then the fire is regulated so that the berries do not boil. Blackcurrant jam is boiled for 20 minutes over low heat.

Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. Berries slightly changed shape, but remained intact. There is no wateriness in the syrup, it is rich in taste, it has a slight pleasant density.

Rolled cans cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard term is 1 year.

If the jam is served in its “natural form”, without adding to other dishes, then it should be cooled for half an hour. Bon appetit!

Blackcurrant jam for the winter five minutes

Compound:
1 kg blackcurrant
1.5 kg sugar
0.5-1 glass of water
Cooking:

Sort the berries, wash them and dry them.

Pour water into a basin or an enamel pan, add sugar and, stirring constantly, bring to a boil.

Put all the currants into the boiling syrup, bring to a boil again and cook after boiling over low heat for five minutes.

Immediately pour the hot currant jam into sterile jars and roll up. Wait for it to cool completely and store in a cool place. Bon appetit!

Five-minute blackcurrant jam with grated ginger

Since childhood, we love mom's five-minute jam! It is very fragrant!
And here is the ginger! Just an explosion of taste!
Compound:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.

Cooking:

Wash the berries, dry on a towel. Put in a colander and scald with boiling water.

Bring water with sugar to a boil.

Finely grate the ginger.

As soon as the syrup boils, pour berries and ginger into it, cook for 5-7 minutes.

Immediately roll into sterile jars.

Store in a cool place. Bon appetit!

Currant jam for the winter five-minute "Currant trio"

Cooking is obtained, relatively not long. You can immediately make two servings, one after the other - it is better not to increase the portion, because it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Composition of currant jam in glasses:

Blackcurrant - 3 cups
White currant - 3 cups
Redcurrant - 3 cups
Sugar - 6 cups
Water - 1 glass
Cooking:

Sort the berries, rinse and put in a bowl or saucepan for cooking. Pour 1 cup of water and put on fire.

Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 cup of sugar. Stir. Pour in sugar in batches. Cook while stirring so that the sugar does not stick to the bottom.

Bring to a boil, reduce heat and simmer for 5 minutes, skimming off the foam. During the cooking process, a foam will appear, which must be removed, otherwise the dessert will ferment.

Pour into sterilized jars. Roll up. Wrap with a padded jacket and leave to cool for a day. Bon appetit!

Blackcurrant jam in a slow cooker

Black currant, which is so valued for its high content of vitamins, often ends up on the table of housewives. After all, you can cook it in various ways, including using a slow cooker.
Compound:
1 kg blackcurrant
1.5 kg of granulated sugar

Cooking:

For jam, you need to prepare the fruits. Black currant is moving. All twigs, plant debris, leaves and spoiled berries should be set aside. All high-quality fruits should be poured into a colander and rinsed with warm water.

In this form, blackcurrant is left for several minutes. It is necessary that the berries are on weight to remove excess moisture.

Transfer the prepared berries to the multicooker bowl. Cover them with sugar.

Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to boil slightly. At the same time, the lid of the multicooker with jam can be safely closed without worrying that the sweetness will “run away” to the table. The technology will do everything by itself.

On a note
Note! Some multicookers have a "Milk porridge" mode. If you choose it, then the cooking time of the jam will take only 35 minutes.

It remains to pour delicious and fragrant blackcurrant jam into jars. In order for the delicacy to be stored for a long time all winter, the containers must be sterilized. From above they should be closed with the same lids. When the blackcurrant jam cools down, you need to rearrange it in a cool and dark place. Bon appetit!

Blackcurrant jam with gooseberries without cooking

This is an interesting recipe, it does not use berries as ingredients, but the juice of gooseberries and black currants.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg of granulated sugar
From this amount of products, 750 g of dense and thick jelly will come out. It will take 1.5 hours to prepare a dessert for two days.

Cooking:

First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.

All berries must be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take dishes made of stainless steel. You don't need to add water.

We put the saucepan on a small fire. The berries need to be slightly warmed up on the fire, and they will release the juice themselves. The fruits should be pressed down a little with a spatula or a wooden spoon.

Berries must be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. Sugar should be 1.5 times more. That is, for 1 cup of berry syrup, you need to use 1.5 or 2 cups of granulated sugar.

The resulting mass is poured into a wide bowl. To it you need to pour sand in small portions. It must be mixed with a wooden spoon. When the sugar dissolves, the container must be closed and left overnight.

In the morning, you can distribute currant jam in jars. If this is difficult to do due to the solidification of the mass, you can heat it over low heat for just a minute.

When the jelly is completely frozen in the jars, they need to be rolled up with screw caps. Usually such blackcurrant jam with gooseberries without cooking does not require special storage conditions. Jelly can be left in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and do not place containers with blanks near heating sources. Happy tea!

Recipe for blackcurrant and apple jam

I suggest diversifying your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g blackcurrant
1/4 part lemon
400 g sugar
300 g apples

Cooking:

Sort the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to the state of currant puree.

Pour the mixture into an enamel pan and cook for 5 minutes.

Wash the apples, peel them from the cores and cut into medium-sized slices. Drop apples into water mixed with lemon juice to prevent them from browning.

After currant puree is slightly reduced, add apples. Boil for 10 minutes, stirring constantly.

Pour the finished hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.

Store jam in a cool place. The delicacy can be served with pancakes, cheesecakes and just for tea. Happy tea!

Jelly blackcurrant jam with blueberries

The berries are whole, and the jam is thick, like jelly.

Compound:
1 kg blackcurrant
0.5 kg blueberries
1 kg sugar

Cooking:

We take the amount of sugar in a proportion by weight of 1: 1. We sort out the berries, wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to interfere with the jam, especially before boiling. Stir by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then 2 more times.

And most importantly, if you want to get a thick jelly-like blackcurrant jam - instructions below

For cooking, we take about half of all sugar! But the second half is mixed into the finished hot jam until completely dissolved. Mix carefully, trying not to turn into a puree, although the berries stabilize after boiling.

We use for cooking jam from neutral berries Gelfix (pictured). Gelfix composition: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.

Jam, even from berries poor in pectin, turns out to be thick with a minimum of sugar.

Bon appetit!

Blackcurrant jam recipe for the winter with cherries and apples

Try to make jam according to this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will certainly captivate you!
Compound:
1 kg blackcurrant
1 kg apples
1 kg cherries
3 kg of granulated sugar
1 lemon (juice)
From this amount of products you should get 2 liters of jam.

Cooking:

The berries must be washed and the best ones selected. Bones are removed from cherries. Apples are peeled and cut into slices. Blackcurrant just spills into the bowl.

Berries need to be twisted. Cover with sugar and leave for a couple of hours.
The products should be gently mixed and brought to a boil. Lemon juice is added to the composition, after which you need to boil the mixture of berries for another half hour. Approximately 1/3 of the mass should boil down.

Ready-made currant jam is laid out in prepared jars and twisted with lids. After cooling, the container is removed to a cool place. Bon appetit!

Blackcurrant and apricot jam for the winter

Compound:
1 kg apricots
1 kg sugar
2 cups water (for thicker jam use 1 cup)
1-2 handfuls of blackcurrants

Cooking:

Wash the apricots, cut and remove the pit. Put in a blackcurrant berry instead.

Boil syrup from water and sugar, very carefully transfer apricots into it. Bring to a boil and simmer over very low heat for 10 minutes. Remove from heat and leave to cool completely.
Then bring back to a boil and simmer for 15 minutes over low heat. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to carefully dip the apricots into the syrup.
Carefully arrange the cooled jam in jars. Roll up.

The result will please you. The jam will turn out beautiful and very fragrant. Bon appetit!

Grandma's currant jam recipe - video recipe

Delicious blackcurrant jam for the winter

Bon appetit!

Blackcurrant jam with raspberries for the winter

Currant jam is useful. And if you cook jam from a duet of currants and raspberries, you get an amazing delicacy with a rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort in the cold winter season.

Composition of blackcurrant jam in glasses:

3 cups blackcurrant
9 cups raspberries
9 cups of sugar
5 g citric acid

Cooking:

We start cooking our dish with raspberries. Berries need to be sorted out, washed and left for a while.

Do the same with blackcurrant.

Pour blackcurrant and raspberry berries into a common basin or pan. Then cover the fruits with sugar, alternating in layers.

On a note
It is better to lay out the products in layers: raspberries - granulated sugar - black currants - the remaining sugar. This will allow you to get the optimal amount of juice.

By the end of cooking, remove the foam from the surface of the jam and add citric acid to it, which is a good preservative.
The finished blackcurrant jam with raspberries should be gently mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into pre-prepared jars and roll up the lids. But you can’t immediately clean the blanks in the cellar or refrigerator.

This can be done only after 24 hours, when the jars will definitely have time to cool. Bon appetit!

Blackcurrant jam for the winter with orange

Compound:
1 kg blackcurrant
800 gr. orange
2.5 kg. Sahara

Cooking:

Twist currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

Leave for a day to dissolve the sugar, stirring occasionally.

Then we put it in jars and put it in the refrigerator. Bon appetit!

Recipe for blackcurrant jam for the winter with vanilla

Another recipe for delicious blackcurrant jam with vanilla. Just imagine its infinitely tender and at the same time slightly tart taste! Its godlike!
Compound:
3 kg of granulated sugar
3 kg blackcurrant
6 glasses of water
1 sachet of vanillin

Cooking:

Sort and wash currants.

Then the syrup is prepared. All the sugar is poured into the container and poured with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.

Pour vanillin into the boiled liquid and keep the mixture under heat for another 5-7 minutes.

When the syrup becomes clear, it is ready.

Next, the berries are carefully poured into the syrup and brought to a boil over a fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served at the table. Bon appetit!

Blackcurrant jam for the winter. simple recipe

Compound:
1 kg blackcurrant
1 kg sugar
1 glass of water

Cooking:

My blackcurrant, remove the stalks, wash. Then blanch in boiling water for 5 minutes and put in a bowl.

We do not drain the water, but measure the right amount, pour it into the pan. We add sand and cook a thick syrup. Let it boil and boil for three minutes.

Pour the berries with boiling syrup, put on fire, bring to a boil. Remove the foam and leave for 12 hours.

After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.

We lay out the finished jam in sterilized jars, let it cool and cork.

Bon appetit!

Black and red currant jam for the winter in glasses

Now is the harvesting season, and in our lane it is the turn of currants. This is a universal recipe due to the speed and ease of preparation, as well as excellent taste, will firmly settle in your arsenal of blanks.

Composition of currant jam in glasses:

Currant red and black - 3 cups (glass = 250 ml)
Water - 1 glass
Sugar - 6 cups

Cooking:

Sort the berries, rinse, remove the stalks.

Mix sugar with water and bring to a boil.

Pour the berries into the sugar syrup and cook, stirring, for about 10 minutes over low heat.

Spread hot jam in sterilized jars, let cool.

Cover with lids and store in a dark, cool place. Bon appetit!

Advice
Freeze large currant berries and then use them in pastries, compotes, kissels and yogurts in winter.

Red currant jam for the winter. Step-by-step instruction

Compound:
1 kg red currant
1.2 kg of granulated sugar
1 glass of water
vanillin

Cooking:
Sort out the currants, remove from the branches, rinse and dry.

In a saucepan where jam will be cooked, pour granulated sugar, pour water and put on fire. Boil syrup.

Dip the berries into the boiling syrup, shake the pan.

Bring to a boil and cook after boiling for 20 minutes, removing the foam.

After 20 minutes, check the jam for readiness. If the chilled jam in an inclined spoon does not pour out, but keeps well in it, like jelly, then it is ready. Or a simpler option: drip a drop onto a clean saucer. If the drop does not spread when the saucer is tilted, then the jam is ready.

Add vanillin. Mix.

Pour into jars sterilized in any way, cover with a towel. Let cool and roll up.

Very tasty, fragrant redcurrant jam is ready! It just begs for bread! Bon appetit!

So, currant is a very healthy and tasty berry. And the recipes for its preparation are so diverse that each housewife will definitely choose the right one for herself.

I hope the recipes for preparing black and red currant jam from the article will help you prepare this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of currant will cheer you up. I wish you a pleasant tea!

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It's August, which means it's time for homework for the winter. Five-minute currant jam prepared in this way turns out to be very tasty, and currant berries leave their beneficial properties, as well as.

Everyone knows that currants are one of the most useful berries. Therefore, every housewife tries to preserve all the vitamins after heat treatment.

Today we will analyze 5 simple ways to make currant jam, but not just ordinary jam, but jelly. I also suggest that you evaluate the recipes of the wonderful

Redcurrant Jelly Jam - Step by step recipe 5 minutes

Currant jam prepared according to the “Five Minute” recipe will definitely turn out fragrant and tasty. Perfect as a dessert or topping for sweet dishes.

Ingredients:

• Redcurrant - 900 gr.
• Sugar sand - 700 gr.

Cooking method:

1. The red currant was washed, cleaned of debris and leaves.

2. We knead it with a crush so that the berry gives juice and quickly dissolves sugar (you can also use a meat grinder or blender).

3. Pour in sugar, mix and leave for about 30 - 40 minutes.

4. Red currant gave juice, now put on fire. Bring to a boil, stir, now reduce to a slow fire.

5. Periodically removing the foam. Let it simmer for another 5 minutes and turn off the stove.

6. Pour the finished delicacy into pre-sterilized jars.

Let the jam cool down at room temperature. Bon appetit.

Jelly-like blackcurrant jam five minutes

Delicious and easy-to-make blackcurrant jam. After a while, it thickens and becomes like jelly.

Ingredients:

• Black currant - 1 kg.
• Sugar - 1 kg.

Cooking method:

1. First, we need to sort out the currant well, remove all the stalks, all the leaves, all the garbage that is in it.

2. And, of course, we wash it under running water and dry it (put a newspaper on the table, put a towel on top and lay out the berry, leave it to dry for about 2-3 hours).

3. The currant has dried up, we have collected it, and now we twist it in a meat grinder (you can use a blender or crush).

4. When the berry is twisted, put it on medium heat and cover it with sugar. Be sure to stir.

5. We wash the jars, put them in the oven, turn them on at 250 ° C for 15 minutes. Wash the lids and boil in hot water on the stove for 10-15 minutes.

6. Bring it to a boil and leave for 5 minutes. We shift into jars, be sure all the dishes that you will use must be dry.

7. We put jam in jars, rolled them up with lids and leave them at room temperature. We store on any shelf, in a cabinet at room temperature.

Bon appetit.

Recipe for jam in glasses

The main task of making five-minute jam is to maintain the proportions of berries, sugar and water. This sweet is a great preparation for the winter.

Ingredients:

• Sugar - 15 cups
• Currant (black, red) - 12 cups
• Water - 1 glass.

Cooking method:

1. To begin with, we will prepare the jars, wash them well, rinse and put in the oven for 15 minutes at a temperature of 160 ° C. Wash the lids, pour boiling water over them and dry them too.

2. Currants should be sorted out, twigs, leaves, stalks removed, then thoroughly rinsed under running water, then poured into a saucepan in which we will cook jam.

3. Add 7 cups of sugar and 1 cup of water to the berry in the pan, put on fire (the stove must be on high heat).

4. When brought to a boil, mark the time for exactly 5 minutes. Turn on the fire and add the remaining 8 cups of sugar, mix thoroughly until the sugar is completely dissolved.

5. Pour the finished jam into pre-prepared jars, roll up the lids. Bon appetit.

A simple recipe for currant jam for the winter

The five-minute recipe is perfect for those housewives who have very little time, but who really want to pamper their family.

Ingredients:

• Currant (black, red) - 6-7 glasses
• Sugar - 11 cups
• Water - 1 glass.

Cooking method:

1. First, let's prepare the berries. The fruits of black or red currants are carefully sorted out, cleaned of various debris. Rinse under running water and let dry.

2. Take 1 glass of filtered water, pour it into an enamel pan. Then pour half of the granulated sugar (i.e. 6 glasses). Bring the syrup to a boil. After boiling, cook for a few more minutes, during which time all excess water will evaporate. The syrup needs to be slightly thickened.

3. Put the prepared berries in the syrup boiling on the stove. Stir gently so that the berries are immersed in the syrup. Bring to a boil, and leave on the stove for no more than 5 minutes.

4. While the jam is cooking, we sterilize the jars and lids. See the recipe above for how to do this.

5. Then pour out the remaining granulated sugar (i.e. 5 cups), mix, bring to a boil, collect the foam. We turn off the stove. The preparation is ready.

6. Pour the finished jam into pre-prepared jars. Leave the jars open until completely cool. As soon as it has completely cooled, close it with tight lids and put it in storage. Bon appetit.

no-boil jelly recipe

One of the most useful options for harvesting (black, red) currants for the winter is jam that does not need to be boiled. Due to the lack of heat treatment, jelly retains all useful substances until next summer. But it is unlikely that such a fragrant and tasty delicacy will lie with you for a long time.

Ingredients:

• Currant (your choice) -1 kg.
• Sugar - 1 kg.

Cooking method:

1. First of all, let's start preparing the currants, clean it from the stalks, from all the garbage that appeared during the picking of berries.

2. Then grind until a homogeneous puree with a meat grinder.

3. Put the mass in a saucepan (in a large container), add sugar to it, mix thoroughly and leave for 40 minutes until the sugar crystals are completely dissolved. After the time has passed, mix again.

4. We sterilize the jars using a microwave or oven.

5. Now pour the finished jam into jars and twist them. We store it in a cool place, in the refrigerator or basement.

Enjoy your meal!!!

Vitamins for the winter - the best blackcurrant jelly blanks. Simple step by step recipes in our selection.

The blackcurrant jelly recipe has a very attractive moment. The berry has high gelling properties that can turn liquid jam into jelly, and there is absolutely no need to add gelatin or any other thickeners.

Such jelly retains about 80% of its useful properties even in winter, so it is rightly considered a real storehouse of vitamins. During winter and spring vitamin deficiency, it perfectly supports the body.

It is believed that healthy is not always tasty. This is where the rule doesn't work. With a richly bright color and soft texture, blackcurrant jelly has a pleasant sweet and sour taste. With such a berry dessert, any tea party turns into a real holiday.

• Black currant - 1 kg
• Sugar - 300 g
• Purified water - 2 tbsp.

Berries for making jelly must be sorted out, removing twigs, leaves and tails.

Then we wash the currants with cold water. And we throw it in a colander. Drain excess water.

To do this, you can use a meat grinder, blender or just mash with a potato masher.

Place the crushed berries in a bowl.

We put on fire. We add water to them. Bring the whole mass to a boil. We turn off the flame. Stirring over low heat, cook for about ten minutes.

As a result, we get pure currant juice.

Drain the juice into a saucepan. We put it on the smallest fire. Bring to a boil, start boiling.

During the cooking process, do not forget to remove the foam with a slotted spoon. Stirring constantly, add sugar little by little. And continuing to cook, bring the berry juice to a thickening. Twenty minutes will be enough.

We lay out hot jelly in pre-sterilized glass jars. Roll up.

We store preservation in a cool place.

Blackcurrant jelly is ready!

The dessert has a marvelous aroma and unusual taste.

Recipe 2: concentrated blackcurrant jelly for the winter

Guided by this step-by-step instruction with a photo, you can cook a very rich and concentrated blackcurrant jelly for the winter. Water is not included in the recipe. Instead, natural currant juice is used. This provides the delicacy with a brighter taste and a pronounced berry aroma.

• blackcurrant - 1 kg
• blackcurrant juice - 200 ml
• sugar - 1.5 kg

Wash the berries thoroughly and lay them out on the table to dry.

Pour blackcurrant juice into a saucepan, bring to a boil, boil for 5 minutes, add berries and cook for another 10 minutes.

Then remove from heat, cool slightly and rub the currants through a sieve.

Throw the berry cake aside, and return the liquid part to the stove, heat, add sugar and evaporate over low heat for half an hour. When the mass decreases by one third, pour into sterilized jars and roll up under tin lids. Store until winter in the pantry or cellar.

Recipe 3: jelly - five-minute blackcurrant (with photo)

• Black currant - 2 kg
• Sugar - 2 kg
• Water - 3 stack.

I want to warn you right away that not every berry is suitable for him. After all, the density of jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look that chic. Small, sour, but what a fragrant one. No hybrid has such a flavor.

The berries were selected, washed and MUST be dried. Now let's take a look at banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.

We put the currant in the basin and fill it with water. Someone will say - and why dry it if we then fill it with water? I answer - in order to exclude an increase in plain water due to the water that drains from the berries. This can adversely affect the density of the jelly in the final result. We put on fire, bring to a boil and boil over medium heat for exactly 10 minutes.

Then add sugar very quickly and mix. Bring to a boil and cook at a low boil for exactly 5 minutes. And we're filming.

Pour into jars, I personally pour the berries and syrup into separate ones, cover with a cloth and let cool completely. After that, close the lids and put in the refrigerator for a week. This is a prerequisite.

But after a week we already put it in the cellar or any cool place. Here you can see the difference after a week.

Recipe 4: how to make blackcurrant jelly

There are a lot of pectins in blackcurrant, due to which it gels perfectly without the addition of gelling agents.

• Approximately 2 kg of blackcurrant or 1 liter of currant juice,
• 450 g sugar.

It is rather problematic to get the juice necessary for making jelly from blackcurrant, not all juicers can cope with this - they are clogged with skins and numerous bones. Although, a juicer is the most preferable - it turns out to squeeze the juice faster and at the same time a minimum of vitamins is lost.

If you do not have a good auger juicer, it is better to grind the currants first in a food processor.

But even after that, the milled mass is viscous enough to pass through a sieve or gauze. I dilute it a little with boiling water (100 milliliters per 2 liters of mass), bring it to a boil.

It becomes easier to rub currants through a sieve. We wipe and get a thick juice with pulp. Do not throw away the cake, it will make an excellent compote.

Add 450 g of sugar to 1 liter of juice, bring to a boil again. If more water was added, heat the juice for 15 minutes in a wide bowl to allow excess liquid to evaporate. Pour into sterilized jars, close. Do not tilt the jars during the gelling process! The jelly is ready the next day. It turns out very thick and, unlike, not transparent.

If you have the opportunity to store jelly in a cool place, just dissolve sugar in currant juice and pour into sterilized jars (without heating), it will be well stored in the refrigerator.

Recipe 5, step by step: currant jelly in a slow cooker

This blackcurrant jelly, cooked in a slow cooker, is ideal for tea drinking. From it you can prepare the filling for various pastries. One such half-liter jar is enough for a considerable amount of flour products. Rolls and croissants will turn out especially well, since the usual jam simply pours out of them, and the jelly will become an excellent filling that keeps its shape.

Currant jelly in the multicooker Redmond 4502 (power 860 W). In this case, use the "Extinguishing" mode, which is most often suitable for making jam. But you can also make jellies and jams using the Multicooker program by setting the temperature to 100-120 degrees, depending on the power of the multicooker. In my case, 100 degrees is not enough for boiling. Therefore, they often use quenching or 120 degrees in a multi-cook.

• blackcurrant - 1100 gr
• sugar - 550 gr
• water - 150 ml

Prepare currant berries, sugar and water. Now we can start the process.

The berries are thoroughly washed, sorted. Pour into a bowl and crush with a crusher.

We spread the resulting mass of currants into the multicooker bowl. Pour 150 ml of water. We turn on the "Extinguishing" mode for 10 minutes.

During this time, the berries will boil and boil for several minutes. Turn off the multicooker. Let the mass cool down a bit.

And now we filter in a convenient way. You can squeeze the juice through cheesecloth or other suitable cloth, or rub it through a fine sieve. I squeezed the juice with my hands through the cloth. The cake turned out quite wet. I think if you use a sieve, it will be better. From 1100 g of berries, 650 ml of juice was obtained.

Now we need to take the same amount of sugar. I use cups. Total sugar it took me 550-560 gr.

Pour the juice and pour the sugar into the multicooker bowl. Mix thoroughly. We turn on the "Extinguishing" program for 20 minutes.

I don’t close the multicooker lid and I don’t advise you, otherwise the jam may run out of the bowl. Stir occasionally and remove the foam from the surface. In the quenching mode, my jam boils quite strongly and rises almost to the very top mark of the bowl. Therefore, I do not advise using more ingredients at a time so that the level of jam is not exceeded.

After 20 minutes, we do a freezing test. We drip future jelly on a saucer and let it cool completely by putting it in the refrigerator. If it hardens well, then the blackcurrant jelly in the slow cooker is ready!

Since my jelly boiled down quite well, it was only enough to fill just one half-liter jar.

Be sure to sterilize the jar in advance with the lid together. We fill it with hot currant jelly and let it cool without rolling the lid. I covered lightly with a napkin so that debris or insects would not get into the jar, and there was also no excess exposure to air.

When the jelly has hardened and almost cooled, I check it by turning the jar on its barrel. See how it perfectly holds its shape? Now you can roll it up with a hot sterile lid and send it to the pantry until winter or spring.

Currant jelly is stored very well. If it is possible to store blanks in a dry, dark room, you can use paper instead of a tin lid. A piece of parchment can be alcoholized, wrapped around the neck of the jar and tied with a rope. However, such a jar should not be in the basement, because it is damp there and the jelly can deteriorate under the paper, saturated with moisture.

Recipe 6: Boiled Blackcurrant Jelly (Step by Step)

• Blackcurrant - 5.5 cups
• Sugar - 7 cups
• Water - 1 glass

Rinse the currants in running water and sort through, removing the stalks and leaves. If you first remove the stalks, you can lose a lot of juice when washing.

Pour the berries with water and add half the sugar, that is, 3.5 cups.

Put the pan on the fire and boil the currants for 15 minutes, stirring occasionally.

While the currants are cooking, prepare the jars - sterilize in a convenient way, they should be dry and hot.

After boiling the jam for 15 minutes, remove the pan from the heat and add the second half of the sugar. We don’t put jam on the stove anymore, just mix it properly until the sugar is completely dissolved.

Pour hot jam into prepared jars. Do not worry that it will seem watery, the jam-jelly will thicken as it cools. I usually do not immediately close the jam with lids, but cover with gauze so that condensation does not form.

Very tasty blackcurrant jam-jelly is ready, help yourself with pleasure!

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

Black currant a very healthy berry, so it is used to make delicious jam for the winter. Blackcurrant jam contains many vitamins and nutrients, so necessary for us in the winter. Thrifty housewives, in the season of currant ripening, try to close delicious jam for the whole family.

The best blackcurrant jam recipes for every taste.

Simple Recipes: blackcurrant jam 5 minutes with whole berries, currant jelly, blackcurrant in own juice, blackcurrant jam-jelly, raw blackcurrant jam.

A delicious jam that cooks very quickly, which is why it is called a five-minute. Berries remain whole and retain a maximum of vitamins.

Ingredients: blackcurrant 1.5 kg, sugar 2 kg, water 2 cups of 200 ml.

Recipe

Sort currants, remove twigs and green leaves, bad berries. Wash under running water. Prepare half-liter jars: wash and sterilize.

Pour water into a saucepan and add sugar, put on fire. Cook the syrup until the sugar is completely dissolved, stirring.

Pour the berries into the boiling syrup. After boiling, cook for 5 minutes, do not forget to remove the foam.

Pour the finished jam into jars and roll up the lids.

From this amount of ingredients came out 6 half-liter jars of delicious jam for the winter.

Video - Five-minute blackcurrant jam

A simple recipe for making blackcurrant jam in your own juice, healthy and tasty jam.

Ingredients: blackcurrant 1.5 kg, sugar 1 kg.

Recipe

Sort the berries, wash under running water, remove the leaves and twigs. Prepare jars and lids for canning: wash and sterilize.

Grind 500 grams of blackcurrant berries with a blender or scroll through a meat grinder. Pour into a saucepan, add the berries that remained intact, sugar and mix.

Put on fire and after the contents begin to boil, cook for 5 minutes.

Pour the finished jam into jars and roll up the lids.

I got 4 half-liter jars of delicious jam in my own juice.

Jam with whole berries, but like jelly. Delicious and quick to prepare.

Ingredients: blackcurrant - 5.5 cups, sugar - 7 cups, water - 1.5 cups.

Recipe

In a saucepan in which you will cook jam, mix currant berries, water and 3.5 cups of sugar together.

Put on fire, boil for 5 minutes. Remove from the stove, add 3.5 cups of sugar, stir until completely dissolved and immediately pour the jam into prepared half-liter jars and roll up.

It turned out 3 half-liter jars of healthy jam-jelly from this amount of ingredients.

Healthy and tasty blackcurrant jam, easy and quick to prepare.

Ingredients: blackcurrant, sugar.

Recipe

Sort currant berries, wash. Twist the berries through a meat grinder or chop with a blender.

We combine together sugar and chopped berries in a 1: 1 ratio. Stir and leave at room temperature until sugar dissolves.

Taste, if there is little sugar then add and again wait until it melts completely.

Prepare jars in advance, wash, sterilize. Arrange the jam in dry, clean jars, close the lids and store in the cold (a refrigerator is ideal).

Video - Currant for the winter

A simple recipe for currant jelly. Thick jelly can be spread on bread, very tasty and healthy.

Ingredients: black currant 1 kg, sugar 1 kg.

Recipe

Wash the berries, you can not touch from the branches. Together with the sprigs, we throw the berries and sugar into a bowl for making jam.

We put on a small fire and mix for 10 minutes, until the sugar is completely wet. We increase the fire to the maximum, as it boils, remove the foam that appears. Cook for 3-5 minutes.

Pour a little jam through a colander, wipe with a wooden spoon, twigs will remain in the sieve. Pour hot jam into clean jars, leave to cool completely, do not cover with lids.

Such currant jelly can be rolled up and stored in the basement, or closed with lids and stored in the refrigerator.

Here are such simple recipes for delicious and healthy blackcurrant jam.

Happy tea drinking in winter!