How to cook blackcurrant jam for the winter. Recipe

The best vitamin product in winter on the table in every home is a boiled black berry dessert. In order to correctly preserve the entire spectrum useful substances(vitamins A, E, C, potassium), it is necessary to properly cook currants. Read best recipes with the secrets and raisins of cooking treats.

How to cook blackcurrant jam

Effective Ways preservation of nutrients in the berry for the winter:

• dry;
• to freeze;
• cook.

How to cook blackcurrant jam in compliance with the rules and preserve the usefulness of the product? For this you need:

1. Choose good berry(medium size is suitable for jam, large - for jam or jelly).
2. Prepare the right equipment and utensils for making jam.
3. Keep proportions.

Pick up dishes for cooking (pot or basin) - milestone: suitable enameled or stainless steel. But the copper container is chosen in order to preserve the brightness of the color of the finished product, since copper tends to oxidize. In addition, you will definitely need:

• jars (pre-washed and sterilized);
• lids (optional: metal for rolling, plastic);
• wooden spoon;
• ladle.

For some recipes you will need:

• grinder, blender or food processor;
• metal sieve with a fine mesh.

How to choose the right berries

For blackcurrant jam for the winter, ripe, intact berries of any variety are suitable. When choosing on the market, you need to check for the absence of litter (leaves and twigs). When collecting on your own, try not to take the unripe one (it gives sourness, requires more granulated sugar during cooking) or an overripe berry (except when used for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

1. Sort and clean raw materials for jam.
2. Rinse through a colander (do not soak - burst).
3. Spread over a clean towel.
4. Dry.

blackcurrant jam recipe

When the berry is ready for use, we begin to prepare blackcurrant jam for the winter. At the same time, it is necessary to take into account a number of differences between cooking from strawberries, raspberries and features technological process every recipe. The berry releases juice more slowly (like gooseberries) and requires more sugar. Proportions from 1:1 to 1:1.5 are used. As a result of changing the recipe, jams and jellies are obtained, which are ideal for making pies, pancakes, and cakes.

Currant five-minute jam

The recipe is named after the time it takes to cook. Five-minute blackcurrant is a recipe popular among housewives, it preserves the vitamin balance as much as possible. This requires:

• currant - 1 kg;
• sugar - 1.5 kg;
• water - 0.5-1 cup.

Cooking technology:

1. AT enamelware add sugar and water.
2. Dissolve over low heat.
3. Boil syrup.
4. Release the berries hot water(5 seconds) so that they do not burst in the syrup.
5. Transfer them to the syrup.
6. Bring to a boil, hold for 5 minutes.
7. Cool the jam.
8. Pour the product into sterilized jars.
9. Close tightly.

Currant jelly for the winter

Blackcurrant jelly preserves the optimal balance of calories and vitamins. Ingredients for jelly (all in glasses):

• currant - 10;
• sugar - 10;
• water - 2.5.

The brewing technology is fundamentally different from the classic recipe:

1. Mix berries and water, heat slowly until boiling.
2. Boil the mixture for 2-3 minutes.
3. Reduce heat for slow cooking.
4. Pour in sugar.
5. Stirring constantly, let it dissolve completely.
6. Boil the mass for 10 minutes.
7. Arrange hot in a container.
8. Wrap in a blanket (make a “fur coat”) until completely cooled.
9. Store in any convenient place.

A wonderful recipe for jelly using the rubbing procedure in the preparation process. The presence of green berries is allowed here, which contributes to a better solidification of the finished product. Ingredients:

• currant - 1 kg;
• sugar - 600 g;
• water - 1.5 cups.

Cooking technology:

1. Boil the berry with water for 10 minutes.
2. Place the sieve on a large saucepan.
3. Spread and wipe the mixture in small portions.
4. Pour sugar (600 grams per liter of juice).
5. Add water (a little).
6. Boil the juice for 40-60 minutes, about 1/3 of the original volume.
7. Pour jelly into jars, close with boiled lids.
8. Flip for 30-40 minutes to create a vacuum.
9. Thick residues can be used for recycling (for compote).

Blackcurrant jam without cooking

Homemade preparations without cooking should be stored in the refrigerator, ripe blackcurrant jam for the winter is no exception. The benefits of this method of preparation are maximum - vitamins, pectins, organic acids, tannins are preserved. Classic ingredients (proportions 1:1.5):

• berry;
• granulated sugar.

Cooking steps:

1. Grind the berry in a deep container (a blender or meat grinder will do).
2. Add sugar and repeat the grinding procedure.
3. Leave for 24 hours at room temperature, covered with a towel.
4. Stir occasionally.
5. When the granulated sugar is completely dissolved, pour into jars.

With added orange

Currant in combination with an orange brings a double benefit. AT winter time this is relevant - it increases immunity and gives calories in the diet. Ingredients for spicy and healing jam:

• currant and sugar - 1: 2;
• orange - 1 pc. per 1 liter of the mixture;
• lemon - 1-2 pcs.

How to make Blackcurrant Jam with Orange:

1. Cover the berries with sugar.
2. Let it brew until juice appears (7-8 hours).
3. Grind the mixture with a blender. You can use a meat grinder.
4. Grind orange with zest.
5. Put the gruel in a container with berries and mix.
6. Let the aroma unfold (stand for about an hour and a half).
7. Squeeze a few drops of lemon on the bottom of each pre-prepared jar.
8. Spread jam.
9. Add a few drops of lemon on top, add 1 centimeter of sugar, close tightly.

Classic delicious blackcurrant jam

Grandma's recipes are the most delicious. It seems all the same basic ingredients, but it turns out amazing taste qualities. The duration of the preparation of jam is justified. Ingredients:

• currant - 1 glass;
• sugar - 1 cup;
• water - 0.5 cups.

Cooking technology:

1. Boil water and one glass of sugar in a container.
2. Start pouring the berry after the syrup has formed.
3. Then every 5 minutes add a glass of berries and sugar alternately.
4. Observe the cooking conditions (slow fire, constant stirring).
5. When the entire volume of products is used up, let it cool slightly.
6. Pour into jars of the desired capacity.

Raspberry-currant

Assorted with raspberries - a great combination of flavors. Its usefulness is beyond doubt. Blackcurrant jam for the winter with raspberries is a little more difficult to prepare, but it's worth the hassle. Required Ingredients:

• currant - 2.5 kg;
• raspberries - 500 g;
• sugar - 3 kg.

Cooking steps:

1. Pour raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.
2. We prepare the main berry.
3. After the time has passed, we begin to heat the raspberries.
4. Boil for 5 minutes, let cool slightly.
5. Repeat the heating procedure.
6. At the third boil, we combine both berries.
7. Boil 10 minutes.
8. Divide into jars, roll up with sterile lids.
9. Store in a cool shady dark place.

Blackcurrant jam in a slow cooker

Making currant jam for the winter in a slow cooker is a new modern way, which does not require constant control over the cooking process. Classic ingredients: sugar and berries in a ratio of 1:1.5. The only drawback of this method is the small capacity of the multicooker. Preparing jam in stewing mode.

Cooking steps:

1. We fall asleep berries, sugar on top.
2. We turn on the multicooker.
3. After the signal of readiness has sounded, pour into jars.
4. Roll up or close tightly with plastic lids (remains at the discretion of the hostess).
5. The jam keeps well for 6 months.

Video: five-minute currant jam

Making jam from currants, like from any berry, begins with sorting it out. Carefully inspect all currants so that the berries are fresh and not rotten (if you did not pick them yourself, but bought them on the market).

Wash currants 2-3 times. Usually all leaves and sticks float on top. Put the berry on a sieve to glass the water.

The essence of the recipe is that the berries need to be loaded into the syrup, and not the currants should be covered with sugar. Water is needed precisely so that the sugar melts, does not turn into caramel. Almost all water evaporates during the preparation of syrup. You need to cook jam in an aluminum bowl or stainless steel bowl. In an enameled container, it will simply burn.

Put water with sugar on a slow fire. Bring it to a boil and simmer for a few minutes. Be sure to stir so that the sugar does not burn. A thick syrup comes out.

My mother makes jam from 3-5 kg ​​of berries, the ratio of sugar and currants is the same, so the volume of dishes for cooking should be chosen based on the yield of jam.

Pour currants into boiling syrup. Boil after boiling for 5 minutes, removing the foam.

Currant five-minute jam must be completely cooled. It is advisable to leave it overnight so that the berries are properly fed with syrup.

In the morning, boil the berries again, also for 5 minutes. Refrigerate the jam again.

While the jam is cooling, prepare the jars and lids.

All containers for currant jam must be sterile. You can sterilize jars for currant preparations for the winter in any way convenient for you: over a kettle, in a double boiler, in a slow cooker, oven or microwave.

For the last time, let the jam boil, and boil for 5 minutes.

Pour hot blackcurrant jam into jars and close with screw caps or turnkey.

Leave to cool upside down, wrapped in a blanket.

Of course it was traditional recipe jam brews.

Currant jam can be added to - they come out, I dare to assure you very tasty.

Can be added to compotes dried apples in winter - enhance the taste of compote, and make its taste more interesting.

I also pour pancakes and just ice cream with this jam, you are guaranteed a beautiful presentation and an incredible aroma of the dish.

There are several more options for currant jam, for example, the jam according to the above recipe is very tasty, only with nuts.

Blackcurrant jam with nuts

• We take the same amount of berries, water for syrup and sugar as in the recipe above.
• Nuts need ½ cup per 1 kg of currants.

Nuts Ideally, you need to take almonds, fry it in a pan. Cut the nut with a knife and add to the last stage of cooking.

Expensive almonds can be replaced with roasted walnut. I tried this jam with pine nuts - just manna from heaven, but the price of this nut is simply cosmic.

This cooking option is suitable for dessert, it is convenient for them to water strudel and ice cream when serving.

Currant jam with honey "Apiary"

healthy recipe without cooking

This currant jam is not boiled, but closed in jars under a nylon lid and stored in the refrigerator.

Ingredients:

• berries,

I deliberately did not write in the ingredients that you need to take only black currants, since a mix of berries would be very appropriate here.

My favorite ratio is half raspberry to half blackcurrant.

Grind the berries with a blender, pass through a meat grinder or crush with a wooden mortar.

The volume of berries should be equal to the volume of honey.

Mix berry puree and honey. You need to interfere for a long time, and it is better to choose honey that is liquid, not candied, preferably without a strong taste - acacia or linden. You can then add whole raspberries or currants to the pureed "jam".

Jars for pureed berries need to be sterilized in a way convenient for you.

After the mass has become homogeneous, we lay out the honey with currants in small jars. On top of each jar, pour a little honey or pour 1-2 tablespoons of sugar. This will keep the jam longer.

Let's give this healthy jam to children in autumn-winter period, and the vitamin supply of immature organisms will be replenished.

The recipe for fresh pureed currant jam without sugar was added by Ekaterina Apatonova with her photo.

Good luck with currant preparations this season!

You might like the Chocolate Plum Jam Recipe:

Sincerely, Anyuta.

- 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.

Luckily, exists 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 black currant, 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 separate 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, eating it in large quantities can bring health benefits rather than 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 water into the prepared enameled dish, in which the berries were blanched, at the rate of two or three glasses per kilogram of berries (depending on whether you like thick or thinner jam), mix with a kilogram of sugar per kilogram of currants, bring to a boil and cook over low heat until the syrup clears. 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 cans- 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.

Now there are two options. You can decompose the resulting mass into sterile jars without boiling, according to the technology for preparing “live jam” described above, but such a product will need to be stored in the refrigerator, or you can boil it for 15–20 minutes and roll it up. In the first case we preserve vitamins and aroma, but in the second we get a blank for longer storage.

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).

While the delicacy is cooling, we cut paper circles with a diameter of about 5 cm more than the diameter of the neck of the cans. We cut the same circles from cling film. When the jam has cooled to room temperature, we cork the jars as follows: first we put a paper circle soaked in vodka on top, cover it with a film on top and pull it tightly with twine.

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 berry should still remain the main component, 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!

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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!

Jam from black currant always turns out sweet and healthy. Of course, because this amazing berry is full of vitamins. Therefore, it is absolutely necessary to cook and eat it for everyone who is worried about their immunity, wants to feel great and look just the same.

"How to cook blackcurrant jam"? many women are interested. Especially those who have a garden and who grow these berries themselves. There is really nothing difficult in making this delicacy. Even novice cooks can do this.

How to cook?

This delicacy is usually boiled in glass or enameled dishes. More often in the latter. It is customary to start the preparation of jam with the preparation of syrup. Berries must be boiled in it.

There is also a manufacturing method:

Currants are laid out in a special dish, and sprinkled with sugar. It will melt, and the berry will give juice, then the fire is made quieter and cooked without stirring. Only from time to time it is necessary to clean the foam.

What is most important. You need to thoroughly stock up on berries, sugar and all the necessary utensils.

Ideally, to cook currant jam, you will need an enamel bowl or a large saucepan made of of stainless steel. Of course, we also need sterilized jars and lids.

It is best to stir and spread the jam with a wooden spoon. But if there is none, an ordinary metal one will do. And of course, we can not do without Have a good mood! After all, then our currant jam is guaranteed to turn out sweet and insanely tasty.

Any jam will help brighten up the frosty winter days, and evoke pleasant memories of summer days and the warm sun. A jar of the sweetest fruit or berry jam, opened just in time for a tea party in the company of family or friends, perfectly improves mood. Especially if a snowstorm is raging outside the window just at that moment.

Berries canned in the summer will help us not only cheer ourselves up, but also improve our health, which is so important in winter.

Well, let's now find out in more detail how to cook blackcurrant jam.

Classic recipe for blackcurrant jam for the winter

We will need:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 0.5 tbsp.

Currants must first be washed and dried.

Now let's move on to the main one. Pour water into a bowl, pour a glass of sugar into it and let it boil. Pour a glass of currants. Cook for five minutes, stirring frequently.

Pour a glass of both ingredients, continuing to cook and stir, and every five minutes add the components all in the same quantities.

Five minutes after adding the last glasses, close. Banks, as you probably know, must be turned over and wrapped in warmth.

This recipe for blackcurrant jam for the winter is especially useful for those who are trying to make jam for the first time. Plus, it has a special advantage - it keeps well at normal temperature.

Currant jam in syrup

This delicious liquid jam with whole berries is especially useful if you have a dish on your table where sweet sauce is indispensable. Basically, of course, these are desserts - cottage cheese or dough with filling. They are just the perfect accompaniment to these delicious treats.

And vanilla ice cream will give it a really special flavor. If we talk about the solemn decoration, it would be nice to drop a little, for example, cognac, into this dessert and sprinkle with dark chocolate shavings.

The components we need here are:

• Currant - 0.8 kg;
• Sugar - 0.7 kg;
• Water - 1 l;
• Citric acid - 1.5 tsp.

From this number of components, approximately one and a half liters of liquid jam will come out.

We sort out the berries, clean them from the stalks, wash and dry. Please note that in some varieties of currants, the stalks have to be cut off.

Pour all available currant berries into an enameled or stainless steel saucepan. Next, add citric acid. Thanks to her, our syrup will acquire a more refined taste and will not change its color to a darker one. Pour sugar and pour water. The entire prepared liter at once.

To begin with, our entire mixture should boil. At the same time, the gas level is set a little above average. After that, we must control the gas so that our berries do not fall apart. It is desirable that they remain intact. After boiling, currant jam should boil for about twenty minutes on a small gas.

Now we take jars and lids prepared in advance. After the stipulated twenty minutes, we pour our liquid jam into jars. Do not be alarmed if the currant has changed shape a little during cooking.

The main thing is that the berries are not boiled soft. Among other things, despite the fact that our jam turned out to be thin, there is no wateriness in it. The taste came out bright, and a pleasant density is felt.

After closing the jars, wrap and leave to cool. It is advisable to store this jam in the cellar or pantry for no longer than a year.

A little tip - if you decide to serve the jam as an independent dish, and not as an additive, it is advisable to cool it for thirty minutes.

Blackcurrant "five-minute" jam for the winter

This jam fully justifies its name, because it really only takes five minutes to cook!

What ingredients to take:

• Sugar - 1.5 kilograms;
• Water - 1 glass.

Preparing jam "five minutes"

Traditionally, we sort, wash and dry the berries. After that, pour water into the dishes in which we will cook our jam. Pour sugar and wait until it boils. In this case, it is necessary to stir often so that the syrup does not burn, and unpleasant bitterness does not appear.

Our syrup finally boiled, and now we pour berries into it, wait again until it boils, and cook for about five minutes on a small gas.

"Five minutes" of blackcurrant

It's all. Blackcurrant jam "five minutes" can be eaten! We close in prepared jars. When the jam has completely cooled, leave it in the refrigerator.

Blackcurrant jam recipe for multicooker

Blackcurrant is highly valued for a large number of vitamins in this berry. You can make jam different methods. Including the multicooker. Perhaps, only the “five-minute” is easier to prepare.

Components:

• Blackcurrant - 1 kilogram;
• Sugar - 1.5 kilograms.

We sort out the berries, clean and wash, everything, as usual. We leave in a colander for a few minutes so that the currants dry out and excess water is gone.

We put the finished berries in a multicooker cup and sprinkle with prepared sugar. We put in the "Extinguishing" mode for an hour and a half or two. This option was chosen precisely because the jam will not boil too actively.

You can close the slow cooker and not worry that our delicacy will “run away”. The slow cooker will do all the work for you.

We bring to your attention useful advice. In some models of the multicooker there is a mode such as "Milk porridge". If you cook our currant jam using this mode, the process will take only half an hour.

When the slow cooker turns off, we habitually roll the resulting jam into jars. And do not forget to sterilize them so that the sweetness can delight you throughout the winter.

When the jam wrapped in heat cools down, be sure to rearrange them in the cellar or pantry. If you do not have one, any cool place where direct sunlight does not fall will do.

Blackcurrant jam jelly

The berries in such a jam remain intact, and in ready-made It has a jelly-like texture.

What do we need:

• Currant - 1 kilogram;
• Sugar - 1 kilogram.

You can take any number of ingredients, as long as their ratio is one to one. Remember that before starting cooking, currants need to be sorted out, washed and dried. Now we need to prepare the syrup. We mix sugar with water and, when it boils, we fall asleep berries there.

Before boiling again, try not to mix with a spoon. Instead, shake the pan gently.

This recipe uses a triple cooking cycle - let it boil, cook for two minutes, wait until it cools down, and so on a couple more times.

Jelly-like blackcurrant jam is ready!

Of course, jam only from currants is already tasty. But other fruits make its taste even better and more interesting. Shall we try?

Currant and gooseberry jam

This is a very interesting recipe, where not only the aforementioned berries are used, but also their natural juice.

What we need:

• Currant juice - 250 milliliters;
• Juice - 250 milliliters;
• Sugar - 750 grams.

From this number of ingredients, you get a little more than seven hundred grams of thick jelly. To prepare this jam, you will need only an hour and a half, but within a couple of days.

First you need to prepare the berries. How to do it, you already know. We put the dishes for cooking on medium gas. The berries need to be warmed up a little and crushed - then they themselves will give juice. Grind the berries with a sieve, juicer or blender.

Pour everything into a large bowl, and gradually add sugar. For one glass of juice you need 2-2.5 cups of sugar. Mix thoroughly. The sugar has melted, now we cover the dishes and forget it all night.

Morning has come, and now the jam can be rolled up. If the mass hardens, it must be heated over a medium-level fire, but no longer than a minute. We roll up the cans when the mass is completely frozen. You can save at normal temperature. The main thing is to keep away from heating.

Currant and apple jam

Why don't we try to cook such a rather exotic version of jam? Apples and lemon perfectly accentuate the taste of berries!

List of components:

• Currant - 300 grams;
• Apples - 300 grams;
• Sugar - 400 grams;
• A quarter of a lemon.

So, we sort through, carefully wash and dry our berries. We put it in a food processor or a bowl for a blender, sprinkle with sugar and begin to grind to a puree consistency. Pour the resulting mixture into a saucepan or large bowl and cook for five minutes.

Wash and peel the apples, cut the cores and cut into small pieces. We put apples in water, we drip lemon juice there. Actually, we needed it only so that the apple slices did not have time to darken.

When our sweet puree has reduced a little, add apples, and cook for ten minutes, stirring often.

We roll the finished jam into pre-prepared jars. Turn over, carefully wrap and leave alone for a day. It is better to store it in some dark cool place.

This jam will be a great addition to your favorite homemade desserts. And even just for tea with cookies. Enjoy!

Currant jam with apricots

This jam may seem more apricot to you, but in fact the main ingredient here is currant. And now you will understand why.

What do you need:

• Blackcurrant - a couple of handfuls;
• Apricots - 1 kilogram;
• Sugar - 1 kilogram;
• Water - 2 cups (if you want very thick, then 1).

Washed cut along the seam to remove the bone. Inside, carefully place a few currant berries.

We make syrup and, when it boils, carefully place the apricots there. Let the jam boil, then let it boil for about ten minutes on a small gas. Then remove from the stove and wait until it cools down.

Then boil again and cook on slow gas for fifteen minutes. Waiting for it to cool down again. We repeat the cycle three times. No need to stir the jam. Just move the apricots carefully.

When the jam has cooled, you can put it in jars. Just be careful not to break the apricots. We are sure that when you decide to try this jam, the result will pleasantly surprise you.

Currant jam with orange

Don't be surprised by this recipe. Orange will make the taste of jam much brighter. Try it!

What we need:

• Blackcurrant - 1 kilogram;
• Orange - 800 grams;
• Sugar - 2.5 kilograms.

As usual, we sort out the berries and wash them, and peel and pit the oranges. But do not rush to throw away the zest! Berries and orange pulp, along with the zest, must be ground in a meat grinder.

Pour in the sugar and mix thoroughly. After that, you need to forget about the jam for a day. Stir the mixture periodically.

After this time, pour the jam into jars. Blackcurrant jam for the winter with the addition of citrus is ready. We put in the refrigerator.

Traditional blackcurrant jam

This blackcurrant jam recipe is the most popular among hostesses.

Components:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 0.5 tbsp.

Berries must be sorted out, washed and dried. Pour water into a saucepan or large bowl, add a glass of sugar to the water and boil. When the liquid boils - pour one glass of berries. Boil for literally five minutes. It is very important to stir often during the cooking process, to remove the foam in time.

Every five minutes, be sure to add one glass of sugar and currants to the pan and cook over low heat. When all the components are in the saucepan, boil for another five minutes and pour into pre-sterilized jars, then roll up with a key.

Jars of jam should be turned over and covered with a warm towel or blanket until they cool.

This jam is good because it can be stored even at room temperature. That is, it does not need to be hidden in the pantry or cellar at all.

Blackcurrant jam with raspberries

Everyone knows how useful currants are. And there is nothing to say about the benefits of raspberries. If you put them together, it's easy vitamin bomb! Such jam will not only protect the immune system in winter, but also give a piece of summer.

Components:

• Currant - 750 g;
• Raspberries - 2.2 kg;
• Sugar - 2.2 kg;
• Citric acid - 1 teaspoon.

This jam is prepared, starting with raspberries. The berries must be reviewed, washed and left for a short time so that the water is glass. The same procedures should be done with currants.
Berries and currants, and raspberries should be mixed in a common bowl. Then, layer by layer, sprinkle with sugar.

Helpful Hint: Berries will blend best layer by layer. A layer of raspberries - a layer of sugar - a layer of currants. And so on until the very end. This will release the most juice.

Put the jam on medium gas. When the mixture boils, it is necessary to boil for ten minutes. By the end of this time, remove the foam and add citric acid to the mixture - this is an excellent preservative. Jam should be carefully stirred with a spoon, trying not to crush the berries.

Roll up the prepared jam in pre-prepared jars. Then you have to wait until it cools down. You can’t immediately put them in the cold - this can be done only after a day, when all the jars have completely cooled down.

Blackcurrant jam with vanillin

And here is another very delicious option jams, where only vanillin is poured from extraneous additives. This sweet seasoning will give the jam an amazing taste.

Components:

• Currant - 3 kg;
• Sugar - 3 kg;
• Water - 1.5 liters;
• Vanillin - 1 pack.

Wash the currant berries, as usual. Next, be sure to prepare a sweet syrup. Pour all the sugar into a bowl or pan and pour the whole volume of water at once. Put the gas on medium and, stirring often, wait until the sugar dissolves completely.

Pour the currants into the syrup and bring to a boil again. After that, the jam is ready! You can roll it up, or you can immediately put it on the table.

Currant jam - from black and red

This recipe, like the traditional one, is in great demand among those with a sweet tooth and those who like to make preparations for the winter. Plus, this jam is quick and easy to make. So, it will definitely take a place in your personal cookbook.

Components:

• Black currant - 0.4 kg;
• Redcurrant - 0.4 kg;
• Sugar - 1.5 kg;
• Water - 1 tbsp.

Sort all the berries, wash and let dry. Mix water with sugar and boil. Pour the berries into the prepared syrup and cook on low gas for about ten minutes, stirring often.

Roll the finished jam into jars and wait until it cools. Then put it in a cool and dark place.

Useful advice: it is best to freeze large currants, and later use, if necessary, in compote, yogurt or jelly.

Raw blackcurrant jam for the winter

This jam, as you can understand, does not need cooking. And it is stored in the refrigerator. Preparing raw blackcurrant jam for the winter is easy and simple, but it is better to cook it in small quantities.

Components:

• Currant - 1 kg;
• Sugar - 1 kg.

The currant must be carefully sorted out, all leaves, twigs and rotten berries removed from it. Afterwards, rinse well and let dry. It is best to leave the berries in a colander, so the water drains faster.

Now you need to put the berries in sterilized jars. Layer by layer it is necessary to sprinkle currants with sugar. by the most top layer sugar must remain.

Now cork with lids and leave in the refrigerator for a few days. After this time, the berries will release juice, and the sugar will turn into syrup. Raw jam is ready.

Thick blackcurrant jam for the winter

Thanks to a special cooking method, this jam will become so thick that it will look like jelly. And when heated, all useful natural elements are activated.

Components:

• Currant - 1.5 kg;
• Sugar - 2 kg;
• Water - 1.5 tbsp.

Currant in without fail it is necessary to sort out, wash well with warm water and dry, leaving the berries to drain in a colander or laying the currants on a clean kitchen towel.

Syrup is made from sugar and water. Then you need to pour all the currants into it, mix and bring to a boil. After that, cook for another five minutes.

Let the finished jam cool down. Ideally, at least one night. In the morning, again put the jam on the gas, bring to a boil and boil for about five minutes. Then leave it alone again until it cools down. And then carry out the described procedure again. However, now before cooling it is necessary to roll up thick jam from blackcurrant for the winter in jars.

A simple recipe for blackcurrant jam

The recipe is quite simple. Even a child can handle it.

Components:

• Currant - 1 kg;
• Sugar - 1 kg;
• Water - 1 tbsp.

Peel and wash the currant. You can not wait until it dries - you need to dip the berries in boiling water for literally five minutes. Then put into a bowl.

In a separate saucepan, boil the syrup from the liquid and sugar. When the syrup finally boils, you need to boil it for about three minutes, no more. And it is advisable to stir so that the sugar does not burn.

Pour currants with ready-made syrup, put on medium gas and boil. Then remove the foam and leave alone for twelve hours. After this time, put the mixture back on gas and cook until fully cooked.

The readiness of jam is easy to determine by the syrup. If you drop the syrup on a saucer and tilt, the drop should not spread. And the foam in the bowl should be less.

Pour hot jam into pre-prepared jars, roll up and wrap until completely cooled.