Currant jam for the winter. Blackcurrant jam recipes for the winter, currant jam Currant jam with lemon for the winter

Good afternoon dear friends. Blackcurrant is considered a fountain of vitamins, a cocktail of useful elements that nature has given to a person to maintain health. The berry is very tasty, well preserves its useful qualities during storage, is able to support the body in conditions of winter or spring vitamin deficiency.

To do this, during the ripening period, it is preserved, frozen, prepared compotes, jam and. At the same time, the leaves from the bush are also grabbed and dried. How is blackcurrant harvested for the winter? Today we have many recipes for this occasion.

In the long winter time, an extra natural medicine does not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in winter.

It is not known why this berry is so valued more, for its unique properties as a medicine or excellent taste. The ability of blackcurrant to heal has been revered in Russia since the 11th century, and since the 15th century Pskov and Novgorod monasteries have taken note of the berry.

The berries are saturated with a huge, for a food product, amount of vitamin C valuable for a person, just 50 g of jam or fresh berries are enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure diseases of the kidneys and upper respiratory tract. Its folic acid will protect against radiation, help to eliminate toxins from the body.

The diuretic and anti-inflammatory properties of berries do not need advertising. Take antibiotics for treatment - an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.

Finally, you can go through the antiviral properties: it fights pathogens of diphtheria and dysentery, staphylococcus aureus, treats diarrhea.

Currant leaves (harvesting for the winter)

When collecting currants, do not ignore its leaves. This is a real vitamin box.

For example, it is saturated with vitamin C more than the berries themselves. So ordinary tea from the leaves will replenish the supply of vitamins.

In order for the leaves to subsequently bring maximum benefit, it is advisable to follow certain rules when collecting them:

• Collect the leaves not with the berry, but earlier, when they have just blossomed.
• By the time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew dries.
• If you didn’t have time to orient yourself in time, and you still don’t have the collected leaves, it doesn’t matter. It's not too late to tear them until autumn. Of course, they are no longer young, but they are well fed with the aroma of currants, and the tea will be truly fragrant.
• When selecting leaves for winter storage, discard any that are shriveled, eaten, or diseased.
• You can dry the leaves in several ways, an oven, a place under a tree, a veranda will do.
• The main thing is to protect the leaves from direct sunlight during drying.
• If there is a dryer, the question of where to dry the berries disappears by itself.

The resulting raw material can be used instead in winter, in order to emphasize the medicinal properties, it is recommended to take it with milk and honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currant

Put the washed clean berries in jars, filling the distance to the hangers. Pour hot marinade over. Sterilize 3 minutes. Screw on the lids, turn the jars over, keep warm until completely cool.

Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe number 2 for diabetics

Prepare the berries as per the above recipe, fill with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe number 3

The easiest way. Boil blackcurrants in a separate saucepan, to which a few tablespoons of juice or mashed berries have been added. Pour sugar in half the weight of the currant. Boil 5 minutes. Arrange in jars and roll up.

Blackcurrant without cooking

This jam recipe, which does not even need to be boiled, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:

• Especially carefully sort out the berries, leaving only whole, without defects. Rinse with water and let the moisture drain to keep the berries dry.
• Grind blackcurrants in a blender.
• Combine the berries with the same amount of sugar by weight.
• Stir thoroughly and wait to arrange in jars until the sugar dissolves.
• Divide the jam into sterilized jars. Store in the refrigerator under plastic lids.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is right in front of you:

• Sort the berries well, remove the dented and defective ones. Fill them with water so that the last layer of berries on top is not covered with moisture.
• Put the currants on the fire and bring to a light boil so that only bubbles appear.
• Add sugar to the jam according to the weight of the berry. That's it - the clock has gone. 5 minutes left until the end of cooking.
• Stir the jam while heating until the sensation of sugar disappears.
• Pour the hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
• You can take out the jars only after they have cooled down.

How to freeze

Freezing berries is the easiest and most budgetary option for harvesting berries for the winter. In addition, almost all vitamins are stored in currants.

1. We wash the berries, let them dry, put them in bags and put them in the freezer.
2. Another option for freezing is to break the blackcurrant berries with a blender into a puree, add a little sugar (100 g per 1 kg of berries), mix it up and put it in containers and in the freezer. I use small 250 gr with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and fragrant.

Contraindications

It is hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.

Please note, if you have the following diseases, limit the use of blackcurrant, or control your well-being and do not abuse the product:

• with thrombophlebitis and a violation of blood clotting, you should not use black berries uncontrollably, they can cause thrombosis,
• exclude currants from the diet of relatives who have just had a heart attack or stroke,
• pay attention to the reasonable consumption of berries for hepatitis, you can eat, but with caution,
• limit the consumption of berries in case of gastritis and peptic ulcer.

Perhaps many of the properties of blackcurrant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.

Bon appetit and good mood! If the article was useful to you, share it with your friends, press the buttons of social networks. Until we meet again on the pages of the site.

Currant in the wild has inhabited all continents since ancient times. But it was first cultivated in the monasteries of medieval Kievan Rus. A little later, garden plants migrated to Europe, and with them recipes for making delicious jam.

Among the numerous types of culture, only 3 are of nutritional value - blackcurrant, red and white. All of them are actively used for winter harvesting.

Over the centuries, the folk piggy bank has collected many different recipes for cooking desserts, as well as recommendations:

• berries for jam are taken dense, large, without damage;
• so that the currants remain whole and do not crack during the removal of the stalk, it is recommended to use nail scissors with straight ends;
• after that, the berries are placed in a colander and washed in running cool water;
• so that the fruits of black currant remain tender and do not wrinkle during the preparation of jam, they are pre-blanched - in boiling water for 5 minutes, in a juicer for 2-3 minutes;
• water after blanching will go to the syrup;
• if the dessert is prepared without liquid (or with a small amount of it), stir the mass constantly to avoid burning; for this it is better to use a wooden spoon.

Jam at the end is pasteurized in a water bath. But you can do without this stage if you create suitable storage conditions (a cellar with a low temperature or a refrigerator).

When sealing, the high content of ascorbic acid in the fruits is taken into account. If the cans are rolled up with metal lids, then only varnished ones. Otherwise, the jam will very quickly acquire a dark purple ugly shade.

Blackcurrant jam for the winter - simple recipes

Currants are prepared in various ways - in syrup and without syrup, boiled and raw, with whole berries and pureed jam. Below are some popular recipes that even a novice hostess will quickly master.

Currant jam - five-minute recipe (thick)

Cooking this dessert will take no more than 5 minutes. But first, the berries will have to be passed through a meat grinder with a fine mesh grate, and then follow these steps:

• mashed potatoes are placed in a basin and covered with sugar in a ratio of 1: 1;
• put on a small fire;
• boil for 5 minutes with constant stirring.

The jam is immediately packaged in hot jars and hermetically sealed. Turning down the neck, cover with a warm blanket. Slow cooling is a kind of self-sterilization method.

Raw blackcurrant jam - recipe without cooking, through a meat grinder

This method is sure to please hostesses for preserving currants. The berry without cooking retains its healing properties to the maximum and becomes a real "helper" in the treatment of colds and other diseases. For raw jam, it is better to take ripe black currants and follow this algorithm:

• berry, not blanching, twisting in a meat grinder;
• currants are placed in a deep container;
• pour sugar at the rate of 1.5 kg of sand per 1 kg of fruit;
• after rubbing the mass well, they are laid out in jars and twisted with lids.

But such jam will have to be stored at a temperature not higher than 1 degree. Otherwise, fermentation will begin, and the berry will deteriorate.

In this case, you can make jam, both from whole berries and from puree. In the second option, sterilization is required - it is better to keep the jam on the fire for a short time so that it does not burn.

With whole fruits

• after blanching, blackcurrant fruits are sprinkled with sugar in a ratio of 1: 1.5;
• in order for the fruits to release juice, it is recommended to press them down slightly;
• let the currant brew for several hours and then send it to the fire.

You can cook in 1 run until the contents of the basin thicken. But it is better to do this with breaks of 2-3 hours, keeping the jam on the stove for no more than 10 minutes. In any case, you will have to stir constantly.

From puree

• the berry passed through the meat grinder is covered with sugar in a ratio of 1: 1;
• after mixing, put on low heat and heat up to 70 degrees;
• as soon as the sugar is completely dissolved, the mass is packed in jars.

Covered with lids, the jam is sent for pasteurization for 15 minutes in containers of 0.5 liters and 20 minutes - 1 liter. After sealing, the jars are turned upside down and cooled.

Blackcurrant jam in syrup can be prepared in 2 ways.

Option 1 (for 1 kg of currant you need 1.5 kg of sugar and 500 ml of water)

The first method includes the following actions:

• To make blackcurrant berries not wrinkled, but filled with sugar syrup, they are blanched for 2-3 minutes in boiling water.
• Then, after blanching, the water is allowed to drain and the currant berries are placed in a cooking container. On the remaining water, a syrup is prepared from the berries (for 1.5 kg of sugar - 500 ml of water). Bring it to a boil and hot filter through 3-4 layers of gauze, boil again and immediately pour into the prepared berries.
• Cook the jam in one step over low heat, periodically removing the foam. Cooking time should not exceed 20 minutes.
• Pack the hot dessert in jars and seal with airtight lids. Turn upside down and refrigerate.

Option 2 (1 kg of currant will require 1.2 kg of sugar and 300 ml of water)

The second method includes the following actions:

• As in the first method, blackcurrant berries are blanched for 2-3 minutes in boiling water.
• Then the currants are placed in an enamel basin.
• Pour unfiltered boiling sugar syrup made from 300 ml of water and 1.2 kg of sugar.
• Infuse for 4 hours and cook in 1 dose until cooked over low heat.

The prepared currant jam is poured hot into jars, twisted with lids and cooled.

It is proposed to use another simple recipe for making blackcurrant jam. In this version, the berries are whipped through a blender and therefore resemble jam in consistency. This delicacy is convenient to use for making dessert pastries or just spread on a soft bun.

During the cooking process, the berries are not brought to a boil, but only heated until the sugar is completely dissolved. Such minimal heat treatment allows you to save more vitamins in the dessert.

Cooking steps:

• ripe currants (1 kg) are washed and laid out in one layer for drying;
• then pass through a blender and spread in a container for cooking;
• dishes with berry puree are placed on the stove and heated to 60 - 65 ° C;
• sugar (1.5 kg) is added in portions to the heated currant berries, mixed thoroughly. On low heat, heat the mass until the sugar is completely dissolved, do not boil. Then they are packaged in jars.

The glass container is filled to the very top. Banks are corked with hot lacquered lids and left to cool naturally without turning over.It is recommended to store the jam in the refrigerator.

Currant jam in a slow cooker - a recipe for the winter

Having a slow cooker on hand, you don’t have to worry that the jam will burn, because a delicate mode will be applied. For this recipe, there is no need to blanch currants - the berry will retain its tenderness anyway, and will be well saturated with syrup. It is enough just to follow the technology:

• black currants (1 kg) are poured into the multicooker bowl;
• put sugar (1.2 kg) on ​​top;
• turn on the stew mode and forget about the jam for 1.5 hours.

After the signal, the dessert is poured into jars. If it is supposed to cook red or white currants, then the ratio of berries and sugar will be 1:1. Yes, and it takes no more than an hour to stew dessert.

To get a thick jam, you can switch the multicooker to the heating mode and simmer the dessert for several hours, stirring occasionally. If the jam must be stored for a long time, then at the end of cooking for 1 minute it is recommended to switch to the “steaming” mode.

Recipe for blackcurrant jam with orange

Citruses perfectly complement berry desserts. Orange not only brings a pleasant aroma to currant jam, but also enhances the healing properties. In winter, a delicious dessert will become a favorite delicacy of the whole family. And cook it according to this recipe:

• prepared blackcurrant (1 kg) is placed in a basin;
• pour in water (200 ml) and pour in granulated sugar (700 g);
• oranges (2 pcs.) are washed well;
• on a grater with large cells, remove the zest;
• the fruits are peeled from the white film, and the pulp is cut into pieces;
• oranges are combined with currants and beaten with a blender (or passed through a meat grinder);
• put the zest, mix the mass and put on the stove.

Dessert is cooked in 3 sets for 10 minutes each. Between the first and second stages, the jam is infused for 8-10 hours. Before the last enough 2 hours. Then the mass is simply brought to a boil and immediately packed in hot jars.

Blackcurrant jam with cherry leaves

Many housewives put cherry leaves in canned vegetables in addition to parsley. But they are not superfluous in desserts, adding pleasant notes to the aroma. In addition, the leaves have disinfecting properties, acting as a natural preservative. This recipe includes these steps:

• leaves (10 pieces) are poured with water (300 ml) and boiled over low heat under a lid for 10 minutes;
• after straining the broth, fill it with blackcurrant (1 kg);
• boil for another 10 minutes and add sugar (1 kg);
• after mixing, bring to a boil and simmer the same amount.

Hot jam is poured into jars and immediately rolled up. You can first lay 1-2 cherry leaves on the bottom (from the broth).

Useful video

Healthy and tasty blackcurrant jam with zucchini - video

Blackcurrant jam with orange and banana. Delicious recipe - video

Currant is called the "champion" in the content of ascorbic acid, which makes the jam healing to strengthen weakened immunity. The powerful vitamin and mineral composition of the fruit gives the dessert antioxidant properties. Jam is recommended for children to improve appetite. Pregnant women will help get rid of edema and improve intestinal motility, and red berry - to cope with toxicosis.

The combination of taste and healing properties is about currant jam. It is enough to cook a dozen jars of dessert using various recipes, and the family will be provided with a sweet, fragrant “medicine” for the winter.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

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

How to cook blackcurrant jam

Effective ways to preserve 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:

Choose a good berry (medium size is suitable for jam, large - for jam or jelly).

1. Prepare the right equipment and utensils for making jam.
2. Keep proportions.

Choosing dishes for cooking (pot or basin) is an important step: enameled or stainless steel is suitable. 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:

meat 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 an unripe one (it gives sourness, requires more sugar when cooking) or an overripe berry (except for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

Sort and clean raw materials for jam.

1. Rinse through a colander (do not soak - burst).
2. Spread over a clean towel.
3. 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 the features of the technological process of each 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:

Pour sugar and water into an enamel bowl.

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

Mix berries and water, heat slowly until boiling.

1. Boil the mixture for 2-3 minutes.
2. Reduce heat for slow cooking.
3. Pour in sugar.
4. Stirring constantly, let it dissolve completely.
5. Boil the mass for 10 minutes.
6. Arrange hot in a container.
7. Wrap in a blanket (make a “fur coat”) until completely cooled.
8. 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:

Boil the berry with water for 10 minutes.

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

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):

• granulated sugar.

Cooking steps:

Grind the berry in a deep container (a blender or meat grinder will do).

1. Add sugar and repeat the grinding procedure.
2. Leave for 24 hours at room temperature, covered with a towel.
3. Stir occasionally.
4. When the granulated sugar is completely dissolved, pour into jars.

With added orange

Currant in combination with an orange brings a double benefit. In winter, this is relevant - it increases immunity and provides 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:

Cover the berries with sugar.

1. Let it brew until juice appears (7-8 hours).
2. Grind the mixture with a blender. You can use a meat grinder.
3. Grind orange with zest.
4. Put the gruel in a container with berries and mix.
5. Let the aroma unfold (stand for about an hour and a half).
6. Squeeze a few drops of lemon on the bottom of each pre-prepared jar.
7. Spread jam.
8. 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 to be the same basic ingredients, but it turns out amazing taste. The duration of the preparation of jam is justified. Ingredients:

currant - 1 glass;

• sugar - 1 cup;
• water - 0.5 cups.

Cooking technology:

Boil water and one glass of sugar in a container.

1. Start pouring the berry after the syrup has formed.
2. Then every 5 minutes add a glass of berries and sugar alternately.
3. Observe the cooking conditions (slow fire, constant stirring).
4. When the entire volume of products is used up, let it cool slightly.
5. 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:

Pour raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.

1. We prepare the main berry.
2. After the time has passed, we begin to heat the raspberries.
3. Boil for 5 minutes, let cool slightly.
4. Repeat the heating procedure.
5. At the third boil, we combine both berries.
6. Boil 10 minutes.
7. Divide into jars, roll up with sterile lids.
8. 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 method that 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:

We fall asleep berries, sugar on top.

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

Video: five-minute currant jam

Discuss

Blackcurrant jam for the winter

Blackcurrant jam is a great way to prepare a valuable berry for the winter. This dessert is not only tasty, but also very healthy. It is used to treat colds in winter and fill the body with substances necessary for health.

The benefits of blackcurrant jam

Blackcurrant contains several times more vitamin C than lemon, which is considered the leader in its content. To fill the body with useful elements, it is enough to consume a couple of tablespoons of these delicious black berries a day.

The most common way to store currants is jam. It helps to strengthen the immune defense in the winter. The composition of this product includes many useful substances:

• macronutrients - potassium, sodium, calcium, magnesium and phosphorus;
• trace elements - iron, iodine, manganese, fluorine, zinc, molybdenum, copper and cobalt;
• folic acid;
• vitamins E, C, B2, B1, P and K.

One hundred grams of sweet berry dessert contains two hundred and eighty-four kilocalories, almost seventy-three grams of carbohydrates, and less than one gram of fat and protein.

Blackcurrant jam has a good diuretic, anti-inflammatory, tonic effect. With this product, you can strengthen and cleanse the body. The product helps a lot in the treatment of:

• colds;
• of cardio-vascular system;
• oncological diseases;
• organs of vision;
• liver;
• kidneys;
• digestive tract.

Blackcurrant significantly improves blood composition and stabilizes blood pressure. It is recommended by doctors to take people after surgery and patients with weakened immune systems.

In addition, currant berries prevent the occurrence of diabetes.

Scientists have proven that regular consumption of these beneficial fruits reduces the risk of Alzheimer's disease.

Ripe berries are used to harvest blackcurrant berries for the winter. They are harvested in dry weather, when within a week after the full ripening of all the fruits on the bush.

Ripe berries are black. There are more sweet notes in their taste, and they easily separate from the brushes.

No need to overexpose the ripened fruits on the bushes. In overripe berries, the level of vitamins decreases, and they are poorly preserved.

Before harvesting, blackcurrant berries are sorted out, debris, tails are removed and washed. Fruits with a thin skin are well suited for jam, and for freezing for the winter - with a dense skin. You can store only dry, undamaged fruits in the refrigerator.

Before proceeding with the preparation of jams or blackcurrant preserves, jars are preliminarily prepared in which the dessert will be stored. Best of all, it will be a half-liter or liter container, since open jam in winter in a large container can quickly not be used up and deteriorate.

Preparing glass jars for jam is easy. This requires each container:

• check for cracks;
• wash thoroughly;
• douse with boiling water;
• dry.

Currants can oxidize when interacting with metal, and therefore it is recommended to choose lacquered lids for twists.

Cook jam only in enameled containers, stirring with a wooden spoon.

Popular blackcurrant jam recipes

Currants boiled and rolled into jars are very useful in cold weather. Such fragrant jam possesses unique fine tastes.

Five minutes - quick and easy

• one and a half kilograms of sugar;
• a kilogram of large blackcurrants;
• one and a half glasses of water.

Currant fruits are blanched for a couple of minutes over low heat. In this, sugar and water are put on a small fire. Berries already removed from the fire are added to the boiling syrup, and the whole mixture is boiled for only five minutes. Hot jam is laid out in a glass container prepared in advance, rolled up with lids. The berries in such a dessert remain intact.

Five-minute blackcurrant jam: video

1. one kilogram of prepared blackcurrant;
2. one and a half kilograms of sugar;
3. half a liter of pure water.

Add granulated sugar to water and bring to a boil over low heat, stirring constantly. Place the currant berries into the finished syrup, filtered through a gauze cut, and cook the mixture over low heat for fifteen minutes. During the cooking process, the foam formed on top is removed.

The jam is poured into prepared sterilized jars and rolled up with lids. Each filled glass container must be placed neck down on a flat surface and left to cool completely.

Blackcurrant jam recipe: video

• kilogram of currant berries;
• one and a half kilograms of granulated sugar.

Mash dry fruits prepared in advance with a wooden pusher in an enameled toe. Place the whole berry mass in a saucepan, stir with half a kilogram of sugar until the sweet crystals are completely dissolved. Then remove the mixture from heat, add the remaining sugar and leave for six hours until it is completely dissolved. During this time, the berries must be periodically mixed. Such jam laid out in jars is covered with lids and stored in the refrigerator.

Blackcurrant jam without cooking: video

Jams and jellies

It is very tasty and healthy in winter, when it is cold outside, to drink tea with a slice of bread spread with jam or jelly-like blackcurrant jam. Such a fragrant dessert will fill the body with strength and protect against colds.

• kilogram of berries;
• one and a half liters of water;
• two and a half kilograms of granulated sugar.

Pour prepared blackcurrant fruits into boiling water and boil for two minutes. The hot berry mass is taken out into a colander and rubbed well through a sieve. Then sugar is added to the crushed fruits, and the mixture is boiled over low heat for a couple of minutes. Hot dessert should be poured into prepared jars and rolled up.

Blackcurrant jelly for the winter: video

• eight hundred grams of black berries;
• three hundred grams of red currant fruits;
• one glass of water;
• kilogram of sugar.

On low heat, it is initially necessary to boil the syrup from sugar and water. The berries of two types of currants are added to the finished sweet mixture, and the whole mass is brought to a boil. After hot berries in syrup, you need to remove from heat and leave for twelve hours. The infused sweet mass is boiled over low heat until the moment when the sweet mixture stops spreading on the plate. Hot jam is poured into sterilized glass jars and lowered onto a flat surface, turning upside down.

• one lemon;
• kilogram of blackcurrant berries;
• one and a half kilograms of sugar.

Berries should be cleaned, washed. Dry and grind with a blender along with sugar. Then this mass must be put on a slow fire and cook, stirring occasionally. Fifteen minutes after boiling, thinly sliced ​​lemon is added to the hot mixture and everything is boiled for another fifteen minutes. Hot berry dessert is poured into jars and left to cool. After that, each jar is covered with paper circles on top, which are soaked in vodka. On top of the bank is tied with a film of polyethylene.

Blackcurrant jam with lemon: video

Currant jam with other berries

You can give blackcurrant jam a variety of original taste qualities by mixing it with other healthy berries.

• five hundred grams of apples;
• six hundred grams of currant;
• five glasses of granulated sugar;
• four hundred milliliters of water.

Initially, you need to boil the syrup from water and sugar. The fruits of black currant are lowered into it and boiled until the berries begin to burst. When cooking, always collect the foam that appears. Apples cut into thin slices are added to this hot mass, and the whole mixture is boiled for twenty minutes. The finished jam should be thick. It is poured into prepared glass containers and rolled up with lids.

• a kilogram of currants;
• half a kilogram of raspberries;
• four hundred milliliters of water;
• one and a half kilograms of sugar.

Pour water into the pan, seven hundred grams of sugar and raspberries with currants. Mix all the ingredients and cook over low heat for no more than seven minutes. Pour the remaining granulated sugar into the hot mixture and mix until it is final. After the jam, put it in jars that are sterilized in advance, and roll up the lids. Each container is placed upside down to cool.

Blackcurrant and raspberry jam for the winter: video

• eight hundred grams of currant berries;
• one grapefruit;
• one and a half kilograms of sugar;
• three hundred grams of water.

Blackcurrant berries must be added to the hot syrup of sugar and water and boiled over low heat for ten minutes. After that, grapefruit slices are added to the berry mass, which are previously cleaned of seeds and side films. The jam is cooked for another twenty minutes. The finished dessert is poured into prepared jars and rolled up with lacquered lids. Inverted closed jars are covered with a warm blanket and left for a day.

You can enjoy the taste of fresh currants in the winter if you make jam without cooking. Such a dessert can only be stored in the refrigerator for no more than three months.

"Cold jam" from blackcurrant

• kilogram of large ripe berries;
• two kilograms of sugar.

Washed and dried blackcurrant fruits must be passed through a meat grinder or ground in a blender. The finished mass is rubbed through a sieve and mixed with sugar. Stir the berry mixture with a wooden spoon until all the sugar crystals are dissolved. This dessert is poured into dry, pre-prepared glass jars, which, after filling, are covered with nylon lids. You can keep the "cold" jam in the refrigerator.

Currant grated with sugar: video

• kilogram of black currant;
• kilogram of sugar;
• kilogram of ripe yellow bananas.

Currant berries must be beaten in a blender along with sugar. Then add the peeled bananas there and chop everything again. Place the finished jam in clean, sterilized glass containers and close the lid. This dessert is stored in the refrigerator.

Currant is a very useful berry. Almost everyone can eat it. But due to the presence of phenolic compounds in it, as well as due to the high content of vitamin K in humans, the level of blood clotting can increase, which is harmful for thrombophlebitis.

Black currant jam contains a considerable percentage of sugar. Due to this, it is not recommended to use it often for obesity and diabetes. Also, you can not eat a blackcurrant dessert in the presence of individual intolerance and allergic appearances to the product.

The beneficial qualities of blackcurrant have been known for a very long time. Almost every housewife tries to prepare several jars of jam from this valuable tasty berry. Such a dessert in winter days will fill the body with energy and prevent colds.

Blackcurrant is very useful. It is just a storehouse of vitamins, and the most delicious jam is made from currants. And, of course, since my mother cooks jam, no one cooks it. Almost all the berries remain intact, the syrup comes out a rich burgundy color.

I expected that everyone cooks blackcurrant jam in this way, and was very surprised when they poured ice cream with currant jam on me in a cafe. ... It was a boiled mass, very sweet and incomprehensible. I suggest you cook blackcurrant jam according to my mother's recipe - moderately sweet, very beautiful and fragrant.

The recipe for harvesting is very simple, in addition, you can use it to cook jam from red or white currant berries.

In addition, all the vitamins of this wonderful berry can be preserved by cooking from pureed currants with honey. First things first...

Ingredients:

• for 1 kg of currant berries is taken
• 1 kg of granulated sugar,
• 1 glass of water.

Cooking process:

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, this was a traditional recipe for making jam.

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

It can be added to compotes from dried apples in winter - they 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 walnuts. 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.

Give this healthy jam to children in the autumn-winter period, and the vitamin supply of fragile 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.