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Blackcurrant blanks are so popular that more than one type of jam is rolled up for the winter. There are many ways - jam can be boiled, fried in a pan, or you can cook it raw. Today we will cook blackcurrant jam for the winter. It turns out thick, with whole berries, fragrant and very tasty. We assure you that any sweet tooth will like it.
Required products:
- 700 grams of blackcurrant,
- 700 grams of granulated sugar.
How to make blackcurrant jam for the winter
First of all, let's deal with currant berries, because they need to be cleaned and sorted out. This process is lengthy, so immediately allocate more time for such a procedure. It will be necessary to remove all possible branches, leaves. We also pay attention to the condition of the berries, if you come across sluggish and crushed, then it is better to put them aside, since the densest and freshest berries are suitable for jam. When we sort out the currants, we wash the berries, then dry them slightly. You can leave the currants in a sieve for a few minutes, all the water will come down through it, or you can spread them in parts on paper towels, which also perfectly absorb all the water.
Pour currants into a deep saucepan and sprinkle it with sugar. You can lightly shake the berries so that sugar gets into all the gaps, but this is all done without appliances, you can crush juicy berries with a spoon and spatulas. Just take the pan by the handles and lightly shake the berries in the air. We leave it in this form for several hours: after 5-6 hours, the sugar will melt by half, and the currant will release the juice, which is necessary for making jam. We do not add any water, otherwise the jam will not turn out thick.
We put the currants on a slow fire and begin to cook jam. When the berries boil, we detect 5 minutes. Boil currants for 5 minutes and turn off the heat. Let the berries cool completely, they will be soaked in sugar syrup and will be very tasty. In the process of cooking, the currant will release more juice, so the jam will turn out to be perfect in consistency: thick and viscous like caramel. The process of cooking and cooling is repeated 2 more times.
When the jam boils for the last third time, we will boil it and turn off the fire, but we will not cool it down. While hot, we lay out the jam in steamed jars, which we prepared in advance.
We twist the jam jars with tight lids and let them cool under a warm blanket.
What delicious food can be cooked quickly? See ideas on our Instagram: 
Like this in a few simple steps We have prepared a delicious and healthy currant jam. Who loves thick jam with whole berries, this recipe is perfect. In winter, you can enjoy fragrant and healthy blackcurrant jam.
And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.
elena.hramova/depositphotos.comThis delicacy is made simply and quickly. The syrup turns out to be liquidish, but after cooling it becomes thicker.
Ingredients
- 1–1.3 kg of sugar;
- 200–250 ml of water;
- 1 kg of black, red or white currants.
Cooking
Pour sugar into a saucepan and cover with water. Place over medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.
Then put the berries in the pan. Bring the jam to a boil again, stirring occasionally, and cook for 5 minutes.
Unlike the first, this jam is prepared without adding water. It turns out thicker and more uniform.
Ingredients
- 1 kg of black, red or white currant;
- 1-1.3 kg of sugar.
Cooking
Put the berries in a saucepan, sprinkle with sugar and mix. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, stirring constantly, for another 5 minutes. During cooking, remove the foam from the jam.
Dessert from these berries has a bright rich aroma and amazing taste.
Ingredients
- 500 g of black or red currant;
- 500–800 g of sugar;
- 500 g raspberries.
Cooking
Put the currants in a saucepan, lightly crush with a crush and sprinkle with sugar. Stir and leave for 1-2 hours for the berries to release their juice.
Place the saucepan over low heat and, stirring, bring to a boil. Raise the heat slightly and simmer for 10 minutes. Then add the raspberries, stir and cook for another 5-10 minutes.
You can boil the jam longer if you want it to be thicker.
dom-eda.com Delicacy with a pleasant sweet and sour taste. You can add a little more sugar if you like.
Ingredients
- 300 g gooseberries;
- 700 g of black or red currant;
- 200 ml of water;
- 1 kg of sugar.
Cooking
Remove stems from gooseberries. Put all the berries in a saucepan and cover with water. Simmer over moderate heat, stirring occasionally, for about 20-30 minutes. Add sugar and stir until it dissolves.
Bring the jam to a boil and cook for about 10 more minutes. You can increase the cooking time to half an hour, then the jam will turn out to be thicker.
www.konservacija.com This fragrant jam combines currant puree and almost whole cherries.
Ingredients
- 500 g cherries;
- 1 kg of sugar;
- 500 g black, red or white currants;
Cooking
Lovelymama/Depositphotos.com Citrus notes perfectly set off the taste of currant.
Ingredients
- 2 oranges;
- 1 kg of black or red currant;
- 1 kg of sugar.
Cooking
Peel the oranges from the peel and white layer. Cut fruit slices into small pieces. Grind currants in a blender or twist through a meat grinder.
Transfer the puree to a bowl and sprinkle with sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, boil for another 5-7 minutes.
Hello! Let's talk today about a very tasty and healthy blackcurrant jam. I have chosen for you good recipes cooking this delicacy.
In addition to being very tasty, it is also very healthy. Currants will give us their vitamins in winter. At the same time, it strengthens the immune system and it is useful to drink juice from it for colds and coughs. I usually just dilute confiture with some water and drink it.
And in cooking it can be very useful. For example, for lubricating cakes or you can still pour ice cream on them. It will be very tasty. I always loved to eat as a child. I also always liked to just spread it on a white bun and eat it with milk, mmm ... just lick your fingers.
For me, the most difficult thing in making this jam is sorting out the berries, especially if there are a lot of them. When I was a child, my grandmother in the village made me responsible for doing this. Oh, how I didn't like it, especially when your friends went to the river or something.
Be sure to sort out the berry, clear of twigs and leaves. Then rinse and dry with a paper towel.
To begin with, I want to present a very simple recipe for making our confiture. Berries really only take 5 minutes to cook. The main thing is to follow all the recommendations described and then you will get just amazing jam with the aroma of fresh berries.
Ingredients:
- Black currant - 500 gr
- Sugar - 600 gr
- Water - 50 ml
Proportions can be changed, the main thing is to observe the ratio of ingredients.
Cooking:
1. Put the berries in a saucepan, cover with water and bring to a boil. Then cook for 5 minutes, remembering to stir. It should be cooked on medium or high heat, the main thing is that it is constantly in a state of boiling.
2. Then add sugar, stir until dissolved and bring to a boil. Then leave to cool. Then put in pre-sterilized jars and close the lids. Remove for storage in a cool place.
How to cook blackcurrant jam for the winter
This recipe is considered traditional. That's how my grandma used to cook. When you eat it, you can feel the taste of childhood and the warm, affectionate look of a granny, who, although we were strict, she loved all her grandchildren very much.
Ingredients:
- Black currant - 5 kg
- Sugar - 5 kg
- Water - 7.5 glasses
Cooking:
1. Pour sugar into a cooking bowl and fill it with water. Bring to a boil. Boil until the syrup becomes clear.
2. Then put the berries in the boiling syrup. Stir gently and turn off the heat. Leave in this position for a day.
3. After a day, put it on fire again, bring to a boil, remove the foam and turn it off. Again, leave for a day.
4. The next day, put it on fire again, bring to a boil, remove the foam and cook for about 15 minutes.
Put 2-3 tablespoons of jelly on a clean, cool plate. Cool and run down the middle with a spoon. If the edges do not begin to converge, then the jam is ready.
5. Arrange everything in sterile jars, close and send to a place to store your blanks.
A simple recipe for jam through a meat grinder without cooking
Here's the recipe, it couldn't be easier. Personally, I love to cook raw method. The aroma of fresh currant is felt even in winter.
Ingredients:
- Black currant - 1 kg
- Sugar - 2 kg
Cooking:
1. Twist a clean and dried berry through a meat grinder. Add sugar to it and stir.
2. Arrange in clean sterile jars, leaving a distance of 3-4 cm to the edge. Put a layer of sugar on top. Close the lids and put in a dark cool place. Although with this recipe, it can be stored at room temperature.
Blackcurrant confiture with orange for the winter
Currant with orange is a very interesting combination of flavors. Try to make such a confiture. you should definitely like it. I will present two options for cooking the raw method without boiling, which are slightly different from each other.
Ingredients:
- Black currant - 1 kg
- Sugar - 2 kg
- Orange - 1 pc.
Cooking:
1. Cut the orange into slices, getting rid of the seeds. Then twist the berries and orange slices, right with the peel, through a meat grinder.
2. Then pour into a bowl with sugar and mix well. Cover the bowl with jam with cling film and leave for 2-3 hours.
3. Transfer the real delicacy to sterile jars and close the lids. You can store them at room temperature.
Now check out another recipe. In addition to the orange, a banana is also added here. Having tried this jam, you just lick your fingers.
Ingredients:
- Currant - 3 cups
- Sugar - 4 cups
- Orange - 1 pc.
- Banana - 1 pc.
Very tasty and vitamin delicacy turned out. I'm sure you haven't tried it yet. I already tried last year. I highly recommend this delicacy.
Jam (jelly) from black and red currants - five minutes
Another option that I love. In general, I like to make all sorts of platters, mixing flavors. I recommend that you try to do it this way. The proportions of black and red berries are not fundamental. Put it at your discretion.
Ingredients:
- Currant red and black - 1 kg
- Sugar - 1 kg
Cooking:
1. Mix the mixed berries with sugar and mix until they give juice.
Rinse the berries, but it is not necessary to peel the twigs.
2. Then put on the stove, bring to a boil. Cook for 3 minutes, stirring constantly.
3. After cooking, pour everything into the pan through a sieve. Crush the berries well through it. Try to keep all the cake dry.
From the remaining cake you can make a wonderful fruit drink. So don't be in a hurry to throw it away.
4. With a clean spoon, skim off the foam from the jelly. Then pour into sterilized jars. Leave until cool. After it has cooled, cover with clean lids and store. You should get a very thick and incredibly tasty jelly.
Blackcurrant mashed with sugar for the winter - a recipe without cooking
I want to share this wonderful way of making jam for the winter. A simple and quick version of fragrant confiture will remind you of the taste of summer and fresh berries, like from a bush.
Ingredients:
- Currant - 1 kg
- Sugar - 1-2 kg
The proportions of sugar depend on how you store such jam. If at room temperature, then add 2 kg, if in a cold place, 1 kg of sugar is enough.
Cooking:
1. Rinse the berries and place them on a paper towel. Be sure to dry them. Then sort through, remove twigs and leaves.
2. Put the berries in a blender and add sugar. Twist to a jelly-like mass.
3. Pour into a dish and leave for several hours until the sugar is completely dissolved. Stir every half hour.
4. After a few hours, spread everything in sterile jars, pour 2 tablespoons of sugar from the top and close with lids. Then just put it away for storage.
Video on how to make blackcurrant jam in a slow cooker
For those who like to cook in a slow cooker, I picked up a video. It describes the entire cooking process in great detail. And what is very convenient - you put it in, put it in the desired mode and go about your business without worrying about anything.
Ingredients:
- Currant berries - 1 kg
- Sugar - 1 kg
It turns out very tasty and no worse than on the stove. But in winter you can enjoy wonderful jam. And yes, it helps a lot with colds. When I have a temperature, I make myself a fruit drink from it and drink constantly. Tasty and healthy.
Well, my dear friends, today I have presented you the best, in my opinion, selection of blackcurrant jam recipes. I think that when the season for harvesting this berry comes, they will come in handy for you.
I am personally in different years I tried all these wonderful options and I can say that I have not decided on my preferences, since they all turn out very tasty.
Have a good harvest and successful harvesting!
- one of the few products that surprisingly combines useful and gustatory qualities. Moreover, what is especially interesting, as preparations, this one is even tastier than fresh. Each housewife probably has her own recipes for making currant jam. Below are the most original ones.
Without cooking
Perhaps the most valuable thing in blackcurrant is ascorbic acid (vitamin C). Let's say more, in terms of the content of this most valuable element, currant occupies an honorable third place after red bell pepper. But it is ascorbic acid that tolerates heat treatment the worst.
Important! In the process of cooking and subsequent sterilization, from 30 to 90% of vitamin C is irretrievably lost.
Fortunately, exist simple secret, how to cook from currants without cooking. The fact is that with the role of a preservative, which will preserve the berries and protect them from the destructive effects of microbes, in conventional recipes killed by prolonged exposure to high temperature, sugar and acid will do just fine. Moreover, in the berries of blackcurrant, its own acid is quite enough for “natural preservation”, so add it to the workpiece additionally lemon juice or citric acid, as in other recipes, in this case don't even need to.
But here no regrets about sugar in no case, because in this case it plays a role not so much as a taste, but quite practical. The amount of sugar by weight should be twice as much as the amount of the fruit itself. You can risk reducing this ratio to a ratio of 1: 1.5 and even 1: 1, but in this case, the finished “vitamin preparation” must, firstly, be stored in the refrigerator, and secondly, try to use it as quickly as possible (in any case , until spring it runs the risk of not reaching it). 
Freshly picked fruits (it is possible together with twigs) are washed, then laid out on a paper towel and allowed to dry completely, periodically turning over so that the water does not stagnate in certain areas.
Then we carefully clean the currants from green twigs and dark “tails” on the top of each fruit.
Preparation of berries is identical for all recipes, will not be repeated in the future.
Pour the berries with sugar, mix well, then pass the resulting mixture through a meat grinder (you can use a blender). 
Important! The resulting mixture is not immediately laid out in jars, but poured into an enameled or glass container, covered with a clean towel and left for 48 hours in the refrigerator. Stir every few hours. Sugar and fruits should "make friends" properly.
After the specified period, we lay out the “live jam” in jars, previously washed and boiled or aged over steam. We leave about 3 cm free to the top of the jar, after which we fill it with sugar to the top.
We cover the jars with plastic lids, seal them with parchment on top and tie them around the circumference with a rope.
The preparation is ready. The recipe is good not only because it preserves all the useful components of the currant - this jam looks very beautiful and smells like fresh berries. True, you have to pay for everything: since the sugar content in such jam is very high, its use in in large numbers may not bring health benefits, but rather harm. 
Five Minute
Many housewives do not want to cook blackcurrant jam, because they consider it a very troublesome task. Indeed, regardless of the recipe, the very procedure for collecting and subsequent cleaning of these fruits takes a lot of time and effort: first, a bunch breaks off from a rather prickly one, then you need to separate each berry from it, and even cut off its tail. Everything is so, but there is a recipe in which, after carrying out the entire preparatory work you just have to perform a few simple manipulations - and an excellent preparation for the winter is ready.
Such jam is cooked in one step, and it is not necessary to collect the foam during the cooking process. So the recipe is ideal for working housewives who have only two days a week to harvest and process it completely. 
For 1 kg of prepared currant fruits, you will need 1.5 kg of sugar and about half a glass of water.
Pour a little water into the bottom of a copper or enamel dish, pour sugar, mix and melt over a fire, stirring constantly. When the syrup boils, we fall asleep whole blackcurrant fruits and, not forgetting to stir, bring to a boil. We remove the fire to a minimum and detect five minutes (all the time we interfere).
After a while, pour the jam into prepared glass jars, roll up the lids, turn the neck down, cover with a towel and leave to cool completely. 
The recipe for making “five-minute” jam for the winter is good because, in addition to a small investment of time, due to the minimum heat treatment currant do not have time to leave useful substances(vitamin C in it will, of course, be less than in the "cold" preparation, but still the losses will be insignificant). Nevertheless, as in the previous case, it is difficult to call such a dietary product.
In a slow cooker
This original way blackcurrant blanks will suit those happy housewives who have acquired a fashionable gadget called a “slow cooker” and are engaged in an exciting activity to explore its capabilities.
Unfortunately, it is problematic to make serious reserves for the winter in this way(the bowl at your disposal is limited to a given volume, and you won’t be able to use your grandmother’s basin), but as an experiment, you can easily prepare several jars of excellent jam. 
Pour the prepared berries with sugar in a ratio of 1: 1, mix, put in the refrigerator overnight (the currant should let the juice go, but in no case ferment), pour it into the multicooker bowl in the morning, set the “Soup” or “Stew” mode (depending on device brand), cover the lid, cook for 60 minutes. During this time, we are preparing banks. Pour the finished jam hot into hot jars and roll up the lids.
In principle, a slow cooker allows you to cook jam according to any recipe, not limited to the above. It should only be borne in mind that the finished product may be a little more liquid than you are used to. The fact is that water in the process of cooking in such a device does not evaporate as intensively as when cooking on a familiar stove or on open fire. Therefore, water, which is on the list of ingredients for most jam recipes, can be omitted when using a slow cooker. 
Important! Most gadget users recommend completely removing steam valve when cooking jam in a slow cooker, otherwise it foams and runs away.
For the same reason, you should not fill the thicket to the top, ideally use no more than 25% of its volume!
Boiled (simple recipe)
Of course the most delicious jam from blackcurrant is obtained from a berry, rubbed through a sieve. An airy homogeneous mass without a single bone is the dream of any sweet tooth! Alas, not everyone can afford such an option for harvesting for the winter, this procedure is too laborious. If you have a huge crop, and, as always, there is not enough time to process it, you can use a very simple recipe, and the results are quite good. 
Important! The berries must be ripe, but not overripe, because according to technology, they will be doused with boiling water before cooking, so that too soft fruits will immediately burst and lose juice.
Fill the prepared fruits to the top with cold purified water so that it completely covers the berries. Drain the water into a separate saucepan and bring to a boil. Now we pour the currants again, this time with boiling water, bring the water to a boil along with the berries, reduce the heat to a minimum, and after a couple of minutes we quickly throw the fruits into a colander. We leave the water drained from the berries!
Pour into prepared enamelware the water in which the berries were blanched, at the rate of two to three glasses per kilogram of berries (depending on whether you prefer thick or thinner jam), mix with a kilogram of sugar per kilogram of currants, bring to a boil and simmer until the syrup will not lighten. Now we drain about a third of the syrup into a separate bowl, add the berries to the remaining syrup and cook, stirring, for about 15-20 minutes. At the end, pour in the previously drained syrup, bring the jam to a boil, put it in sterile jars, roll it up and let it cool upside down.
This method accelerates the gelling of berries, and the jam turns out beautiful and tasty with minimal effort.
Jelly
Usually, when we hear the word “jelly”, we imagine an appetizingly shaking mass on a plate, made from berries, sugar, water and gelatin. However, black currant has unique property gelled without the addition of this sticky substance of animal origin.
Did you know? In addition to gelatin, two lesser-known additives provide the gelation process in cooking - pectin and agar-agar. The raw materials for gelatin are cartilage, veins, bones and animal skin, agar-aGaRmade from seaweed, and pectin is extracted from vegetables and fruits that are well known to us, in particular, from citrus peels, sugar beets and - bingo! - blackcurrant.
So, blackcurrant has everything to make jelly without any additional thickeners. In addition to fruits All you need is sugar and water.
Important! hybrid varieties berries are not well suited for making jelly, since they contain much less pectin (the same gelling components) than in the “thoroughbred”.
Let's talk right away. You can make much more jelly in a simple way, with lower costs and losses. This option is for true perfectionists.
So, currant berries in classic recipe jellies are related to sugar and water in a ratio of 2:1:1. 
Pour the prepared fruits into a container prepared for cooking, fill with water and bring to a boil with constant stirring, and then cook for another ten minutes at a minimum heat, then put it in a colander.
Now you need squeeze currant juice- This is the hardest part of the job. First, carefully wipe the fruit through a sieve, thus getting rid of the skin and seeds. In fact, you can stop at this stage, but the classic recipe suggests squeezing the resulting puree through several layers of gauze so that the main part of the pulp is also ruthlessly removed.
Important! The pulp and cake from this recipe cannot be reused. If juice were squeezed from raw berries, such waste would be perfect for making vitamin compote, but in this case, the berry has already given everything that was possible.
We proceed to the next stage - boiling. We need the volume of juice to decrease by at least a quarter as a result of languishing over low heat. 
When the moment comes, we begin gradually, in a glass, to introduce sugar into the juice. After each serving, stir the liquid until the sugar is completely dissolved, and only then add the next part.
Pour the finished syrup into hot sterile jars, then put them in a pot of boiling water (do not forget to put gauze or a towel on the bottom so that the jars do not burst), cover with a lid and sterilize: liter jars- 15 minutes, half-liter - half as much.
Now you can roll up the banks. After they have completely cooled down, in order to complete the gelling process, the jars should be put in the refrigerator for seven days, and only after that they should be put in a regular cupboard or pantry for storage until winter.
With dried apricots
We looked at several options for blackcurrant jam. But it happens that at the same time you have a crop of several crops ripened, and you are puzzling over what to cook from them. Or just currant jam seems too boring for you. In this case, you can cook more difficult option blanks for the winter, where currants will be the main, but not the only ingredient. This option will surely appeal to housewives who love culinary experiments and, perhaps, will prompt other, no less interesting ideas.
The first combination is with dried apricots. In this recipe, even overripe currant fruits can be used, this will not harm the result in any way. 
For a kilogram of berries, you will need 1.2 kg of sugar and a small handful (up to 100 g) of dried apricots.
Pour boiling water over the dried apricots until they swell, then drain the water and squeeze
We pass the prepared fruits of both types through a meat grinder. 
Pour fruit puree with sugar, mix and leave for several hours until completely dissolved. Stir the mixture if necessary.
with pumpkin
The recipe is good because it involves a minimum amount of sugar, since it is quite sweet on its own.
Did you know? Pumpkin in moderation is not only possible, but also necessary for people suffering from diabetes, and both the first and second types, since this one (which for some reason is mistakenly called by some helps the pancreas to produce natural insulin.
For a kilogram of currant berries, we need only 300 g of sugar, 1.2 kg of peeled pumpkin and a small piece (about 30 g) of butter.
Melt the butter in a saucepan, then put the berries, finely chopped pumpkin and sugar, bring to a boil and cook over low heat for 20 minutes. Carefully remove the foam that forms on the surface.We lay out the finished jam in pre-prepared jars. Roll up the lids.
In this recipe, ordinary currant jam begins to play with new notes thanks to a very small addition.
For every kilogram of fruit, we need one medium size. Sugar - 1 kg 200 g. 
Pass the berries through a meat grinder, add sugar, beat (if available) stationary blender both operations are combined into one). The resulting mixture is carefully brought to a boil, stirring with a wooden spoon, reduce the heat and cook for a quarter of an hour. Cut the lemon together with the skin into small slices or a cube - as you like - and add to the jam. We continue to simmer on low heat for another quarter of an hour, then put it in clean jars and leave to cool (it is not necessary to cover with lids at this stage so that the resulting condensate does not drip into the jam).
Another version of currant-citrus jam can be cooked without cooking. It remains only to imagine what a lethal dose of vitamin C will result, given that, like currants, they are exceptionally rich in ascorbic acid, and all of it will be completely preserved in the finished product!
For a change, instead of a lemon, take an orange, also with a peel. The proportions of orange and currant can be varied, but the main component should still be a berry, citrus should only set off the main taste. 
Pass through the meat grinder berries and sliced orange. Add sugar - two parts per part of fruit puree (if using lemon, you can add a little more sugar). Mix well and keep in the refrigerator for 48 hours. We lay it out in jars using the “live jam” technology (do not forget to add sugar on top of the mixture, it will additionally preserve the product).
Raspberry
And blackcurrants usually ripen on ours at the same time, so their combination looks quite natural. We take currants and raspberries in a ratio of 2: 1 (you can adjust the proportion to taste). Sugar will need 1.2–1.5 kg for each kilogram of fruit mixture. Water - about half a glass. 
We mix prepared berries, water and half of the specified volume of sugar in a container for cooking. Bring gently to a boil and cook for five minutes. After that, add the remaining sugar, stir constantly so that it dissolves faster and the jam does not burn, and after another five minutes we lay out the finished product in jars, roll it up and let it cool upside down.
If you are puzzled over what to cook from blackcurrant for the winter, use our ideas. Don't be limited strict observance recipes, improvise, because a good housewife is not the one who knows a lot of recipes, but the one who can create a masterpiece from everything that was in her refrigerator or grew in the garden. Black currant - very grateful raw material for any experiments. It's almost impossible to mess up this product!Was this article helpful?
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Finally, blackcurrants have ripened this summer! I found a similar recipe in Povarenka, but still I offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They concern palatability. Well, it’s up to the hostesses to decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too sharp, not too cloying, which is tested on all my dear and beloved ones. There are only enough supplies for the season!
Ingredients for "The most delicate currant jam "Five minutes"":
Recipe "The most delicate currant jam "Five minutes"":
So! indicated 30 minutes very conditionally, because the cooking process itself is very short, but the preparation of jars for jam is very important, because then there will be no time left for this!
We take fresh currants without twigs and other debris, wash them, measure the required portion into a separate bowl - 7 cups of berries and leave it to dry slightly. While the berry dries up, prepare the jars.
According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and before loading the jam, put it in the microwave for a minute, who does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan with water on the fire to be sterilized.
When the preliminary preparation is completed, we can proceed directly to the process.
I choose a 5-liter saucepan with a heavy bottom for such a quantity of ingredients, so that when the berries boil rapidly, our delicious treat did not run away from us on the stove. I prefer stainless steel cooking utensils. And sterility is higher, and does not burn.
I put the pot on high heat. I add 3/4 cup of water. I want to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, we do all measurements with the SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.
When the water boils, gradually (!!! this is important !!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will then gel when it cools down. In this place lies the first secret of a successful jam.
When all the sugar is dissolved, pour in the berry measured in advance with 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will soon begin to caramelize with you, but we don’t need it at all! So!
The whole berry was poured into the actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We don’t leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.
And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and prevent the jam from overflowing. To do this, sometimes you have to lift the saucepan over the fire and shake it slightly so that the foam gathers towards the center, so it is easier to collect it. Do not worry if you do not collect all the foam, this is a manifestation of the boiling of sugar, so when cooling, the tatters will not be in jars. But patience must be shown.
As soon as your jam boils for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here is one more of the secrets - experienced hostesses know this, but I am now turning to the young ones. To prevent your work of art from blooming, always place your blanks according to the principle "Cold in cold, hot in hot." And one more good advice I've been using it for a long time. The roof, when I fish it out of boiling water, slightly shake it off the water and pour about 1 tbsp. spoons of vodka or something similar in strength, rinse and pour back into the glass to the next cap. And only then I twist the jar filled with hot jam to the very brim. With this approach, your bins will never go bad. And then you can store them simply in kitchen cabinet or pantry.
I put the jars under a towel until completely cool. There is no beauty photo, because I cooked two portions today, quickly poured it into jars and went to work. And what happened, I present to your judgment. Time spent from the beginning of the preparation of jars to the cleaning of the stove - 1 hour 30 minutes.
I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not sugary syrup. Despite the fact that often blueberries turn out to be watery, but here the result simply pleased me. And what, of course, is important for all housewives, the berry is practically "live" by keeping most their vitamins for our loved ones!!! And the color is a deep ruby! From the bottom of my heart I wish everyone the joy of culinary creativity!
