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How to make currant jam? Blackcurrant and apple jam. Simple thick jam for the winter

Black currant is a valuable and very healthy berry for the body. They like to eat it fresh and also cook it. blackcurrant jam for the winter according to different recipes.

Simple thick jam for the winter

This recipe for blackcurrant jam is the simplest and most delicious, therefore it is often used by many housewives. The jam turns out thick and rich. When the berry harvest is plentiful, this recipe will help preserve them for the winter.

What you will need:

  • 1 kg black currants;
  • 1 kg sugar.

How to cook:

  1. Prepare the berries. To do this, they are sorted, washed, and poured into a colander.
  2. Pour boiling water over it. You can immerse a colander with currants directly in boiling water for a couple of seconds.
  3. After the berries have drained, they are poured into an enamel bowl and covered with sugar. Leave the mixture for a while so that the berries release their juice.
  4. Stir the mixture periodically with a wooden spatula to speed up the release of juice. It is necessary that the sugar is completely dissolved. It is better to put the berries overnight and return to the process the next day.
  5. Place the basin on the stove and bring to a boil over low heat.
  6. Stirring constantly, boil for 15-20 minutes.
  7. Pour into clean jars, close and leave to cool.

Jelly-like jam

This recipe allows you to make jam tasty and tender. Moreover, it is quite simple.

What you will need:

  • 4 cups of already washed, sorted and dried black currants;
  • 6 glasses of sugar;
  • 2 glasses of water.

How to cook:

  1. Pour water into the prepared enamel bowl and add 3 cups of sugar;
  2. Bring the mixture to a boil, stirring constantly;
  3. pour the berries into the syrup and bring to a boil again;
  4. cook for 7 minutes;
  5. add the rest of the sugar, stir and cook for another 5 minutes;
  6. Pour hot jam into pre-sterilized jars and roll up.

Preparing blackcurrant jam is quick and provides pleasure for the whole winter!

Advice! To prevent the jam from becoming moldy, you can use one trick: cut a circle from tracing paper to the size of the jar and moisten it in alcohol or vodka. Place a circle on top of the jam, and then roll it up with iron lids; mold will never appear.

Watch the video! Blackcurrant jam

Five-minute recipe

Such recipe It lives up to its name and is prepared very quickly indeed. In addition, during cooking, all the beneficial substances are preserved, so sweetness is of great benefit to the body, especially in winter.

Ingredients:

  • 1.5 glasses of water;
  • 1 kg black currants;
  • 1.5 kg of sugar (1.3 kg is possible).

Preparation:

  1. Prepare the berries. They are sorted out, placed in a colander, washed, and allowed to drain.
  2. Next, pour boiling water over it so that the berries do not burst during cooking;
  3. Prepare syrup. Boil water, add sugar, let it boil until it completely dissolves.
  4. Pour the berries into the syrup, stir and let it boil.
  5. Cook for exactly 5 minutes.
  6. The jam is poured into jars while still hot and sealed with iron lids.

Watch the video! Five-minute blackcurrant jam

Jam without cooking

One of the popular ways of making blackcurrant jam is grinding it with sugar. This method will preserve beneficial vitamins in the berries, since they are not subject to heat treatment.

There is no need to cover jam prepared according to this recipe with an iron lid. Thanks to the large amount of sugar and the correct preparation technology, the jam will be stored even in apartment conditions.

Preparation:

  1. it is necessary to choose only ripe berries, because unripe ones may begin to ferment;
  2. carefully sort the berries, remove any debris, and rinse several times;
  3. Dry the berries completely; you can lay them out on a towel. There is no need to rush; the currants must be completely dry;
  4. sterilize the jars and pour boiling water over the lids and dry;
  5. Inventory will include a meat grinder or blender, a deep mixing bowl, a wooden spatula or a large spoon.

Ingredients:

  • 2 kg sugar;
  • 1 kg black currants.

Cooking process:

  1. grind the berries through a meat grinder or puree them in a blender;
  2. transfer the resulting mass into a bowl, sprinkle evenly with sugar and mix thoroughly;
  3. The jam is ready. It must be placed in sterilized jars, covered with a lid, and stored.

The process is not complicated, and the result is a healthy and tasty treat that everyone will enjoy.

Watch the video! Blackcurrant jam without cooking

Recipe for black currants and raspberries without cooking

It's not just jam. This is an amazing delicacy containing a huge amount of vitamins. Raspberries will add zest and make the taste slightly sour.

There is no exact proportion of raspberries and currants. The main thing is that there are less raspberries than currants. It is optimal if the proportions are 1 to 1. But even if there is only a handful of raspberries, it is worth adding it. The taste will be so unusual that this recipe will become one of your favorites.

Ingredients:

  • 0.5 l can of black currants;
  • 0.5 l can of raspberries;
  • 2 liters of sugar (about 2 kg).

Please note that there should be 2 times more sugar than the total number of berries.

Cooking process:

  1. All berries are sorted, washed, and left to dry.
  2. The prepared berries are twisted through a meat grinder or crushed with a blender, and the resulting mass is placed in a convenient bowl.
  3. Add sugar and mix thoroughly until a homogeneous consistency is obtained, place in sterilized jars, and cover with a nylon lid.

Advice! It is better to store such jam in the refrigerator, because it is not possible to completely remove water from raspberries after washing, and due to its presence, if there is a lack of cold, the jam can spoil.

When stored in the refrigerator, the treat will last a long time. There is an opinion that you can use unwashed raspberries, but this is up to each housewife.

Watch the video! Jam without cooking. Currants and raspberries

Currant jam with orange

This recipe is quite unusual and gives an interesting flavor to the currants. Orange is added to the jam, and it is not subjected to heat treatment.

Ingredients:

  • 1 kg currants;
  • 1.5 kg sugar;
  • 1 orange.

Preparation:

  1. lids and jars for currant jam must be sterilized in advance;
  2. the orange is thoroughly washed and doused with boiling water to wash off the wax;
  3. Grind the orange along with the skins in a blender or meat grinder;
  4. make currant puree using a blender or meat grinder;
  5. mix berry and orange puree, add sugar and stir;
  6. leave for several hours, stirring occasionally until the sugar is completely dissolved and turns into syrup;
  7. after that, put it in jars and roll it up;
  8. leave to store in the refrigerator. It can stand for a long time, maintaining its taste and benefits.

Watch the video! Currants with oranges for the winter

Recipe without cooking with dried apricots

Dried apricots will be an excellent addition to currants and will help change the taste almost beyond recognition. It will also be an excellent vitamin supplement to healthy blackcurrant jam. Plus it's incredibly tasty.

Ingredients:

  • 800 g black currants;
  • 200 g dried apricots;
  • 2 kg sugar.

Preparation:

  1. We sort the berries, wash and dry them;
  2. pour boiling water over the dried apricots so that they soften;
  3. After the dried apricots have become soft, drain the water, rinse the dried fruits under running water, and drain in a colander. Then you can even squeeze out the excess water;
  4. twist the currants and then the dried apricots;
  5. transfer the mixture to a bowl, add sugar and stir;
  6. leave for 30 minutes, stir;
  7. put in sterilized jars, close with a nylon lid, and store in the basement or refrigerator.

This dessert is universal. It can be used both as a treat for tea and as an addition to baked goods.

« Five-Mutka» with currants and ginger

The jam turns out to be aromatic and delicious; the combination of ginger and currants will please everyone. Moreover, it cooks quickly.

Ingredients:

  • 0.5 kg black currants;
  • 0.75 kg sugar;
  • 250 ml water;
  • ginger root.

Cooking process:

  1. prepare the berries, sort them, trim the stems, rinse;
  2. pour into a colander, put it in boiling water or simply pour boiling water over it so that they do not become sour during cooking;
  3. let the water drain;
  4. grate the ginger root so that half a tbsp comes out. spoons;
  5. Pour water into an enamel pan, add sugar, stir;
  6. bring to a boil over low heat;
  7. add berries and ginger to the syrup; the heat can be increased;
  8. after boiling, cook for 5-7 minutes;
  9. Pour hot, still liquid jam into sterilized jars. When it sits and cools, it will become like jelly.

Such interesting and unusual recipes will help you prepare very tasty currant jam with new flavor notes.

Watch the video! Blackcurrant jam. Simple and quick recipe

Blackcurrant jam is a canned blackcurrant product boiled in a sugar solution.

In appearance, the berries should be without sepals, stalks and ridges. Hard and boiled blackcurrant berries of more than 15% of the volume are not allowed in jam (GOST R 53118-2008).

100 grams of black currant berries contain up to 200 mg of vitamin C .

In classic jam, due to heat treatment, there is less vitamin C left, but it is still enough to strengthen the immune system.

The manufacturer often uses the “five-minute” technology, reducing heat treatment to a minimum, thereby achieving the maximum possible preservation of vitamins.

The benefits of vitamin C from black currants for the human body

Ascorbic acid (vitamin C) is involved in the processes of hematopoiesis, has a beneficial effect on the functions of the nervous system, is a stimulator in the functioning of the endocrine glands, without its participation normal absorption of iron is impossible.

Also, vitamin C is vital for blood vessels; without it, they become brittle, fragile, and thin.

In addition, vitamin C has powerful antioxidant properties. It neutralizes free radicals and removes them from the body. Therefore, ascorbic acid is considered the “vitamin of youth”.


The benefits of vitamin C for the human immune system are undeniable; it significantly enhances protective mechanisms, preventing the development of various inflammatory processes and other diseases (such as stroke, heart attack, diabetes).

With the participation of ascorbic acid, the body's regenerative resource significantly increases, wounds and skin ulcers heal faster.

The recommended intake of ascorbic acid for an adult is 100 mg per day.


Blackcurrants also contain B vitamins, vitamin PP and K. In addition, they contain pectins and tannins. And currant leaves contain phytoncides.

Minerals in black currants

Blackcurrant is rich in micro- and macroelements:

  • sodium, necessary for maintaining the acid-base balance in the body, normal functioning of the peripheral nervous system and muscle contraction;
  • potassium, which normalizes blood pressure and rhythm of heart contractions;
  • calcium and phosphorus, necessary for the normal well-being of joints;
  • iron and magnesium, the benefits of which are to help produce red blood cells and prevent anemia.

Also, black currant berries help with anemia, scurvy, gastritis with low acidity, stomach ulcers, hypertension and other diseases.

Most often, homemade currants are made as vitamin preparations, pureed with sugar without cooking.

But currant jam is also a tasty and healthy dessert.


100 grams of black currants contain :
water, g 85
proteins, g 1
fats, g 0.2
carbohydrates, g 11.5
mono- and disaccharides, g 6.7
fiber, g 3
starch, g 0.6
pectin, g 1.1
organic acids, g 2.5
ash, g 0.9
potassium, mg 350
calcium, mg 36
magnesium, mg 31
sodium, mg 32
phosphorus, mg 33
iron, mcg 1300
iodine, mcg 1
cobalt, µg 4
manganese, mcg 180
copper, µg 130
molybdenum, mcg 24
fluorine, mcg 17
zinc, mcg 130
vitamin B-carotene, mg 0.1
vitamin E (tocopherol), mg 0.72
vitamin C(ascorbic acid), mg 200
vitamin B1 (thiamine), mg 0.03
vitamin B2 (riboflavin), mg 0.04
vitamin B9 (folic acid), mcg 5
vitamin PP (niacin), mg 0.3
calorie content, kcal 38

Blackcurrant jam recipes

Black currants, pureed with sugar without cooking

black currants - 1 kg, sugar - 2 kg.
Wash large currants and, passing through a meat grinder, mix with sugar. Stir until the sugar dissolves. Place healthy jam into jars and seal. Store in the dark and in the cold.

Puree black currants with sugar

Blanch the sorted and washed black currants in boiling water for 2-3 minutes, drain in a colander, and drain. Then pass the currants through a meat grinder or crush them with a wooden spoon (a wooden spoon is better - this way more vitamins will be preserved).

Then add sugar (at the rate of 1.5-2 kilograms of sugar per 1 kilogram of currants) and mix well. Place the pureed blackcurrants and sugar into sterilized jars and close with lids.

Blackcurrant jam Recipe 1

1 kg of berries, 1.5 kg of sugar.

Blanch 1 kg of black currant berries for 3–5 minutes in 1 liter of boiling water. Drain the broth, add 1.5 kg of sugar to it, and put on fire. After the syrup boils, add the berries and cook for 5–7 minutes. Boil 3-4 times at intervals of 6-8 hours. Pour blackcurrant jam into jars

Blackcurrant jam Recipe 2

1 kg of berries, 1.2 kg of sugar.

Dip the berries in a colander into boiling water and blanch for 2-3 minutes. After the water has drained, place it in a copper or stainless steel bowl. We prepare sugar syrup for currant jam; for this, for each kilogram of berries, dissolve 1.2 kg of sugar in 1.3 cups of water, bring to a boil and pour the boiling syrup over the prepared berries.

Let the berries soak in the syrup for about 3-4 hours and cook over low heat, stirring, until tender. Periodically remove the foam. Pour boiling blackcurrant jam into sterile heated jars and immediately seal.

Blackcurrant jam Five Minute Recipe 3

1 kg. berries, 1.5 kg sugar.

Separate 1 kg of washed and dried black or red currants from the branches. Boil syrup from 1.5 kg of granulated sugar and 1 glass of water. When the syrup boils, add berries to it, heat to a boil and cook for 5 minutes. Pour hot blackcurrant jam into sterile jars and roll up.

Blackcurrant jam Recipe 4

1 kg. red currants, 1 kg of sugar and half a liter of water.

Pour currants and sugar into the pan and stir. Place the currants for 7-8 hours (overnight is possible) in a cool place. Place a saucepan with currants and sugar on low heat. Bring the jam to a boil, stirring. Boil the jam for 15 minutes, then remove the jam from the heat. Pour boiling blackcurrant jam into sterilized jars.

Currant jelly

Ripe red currant berries are separated from the ridges, sorted, washed and filled with water, which should cover the berries. Place the currants on the fire and cook for 10-15 minutes until the berries become soft. The juice from the cooked currants is filtered through a fine sieve with gauze, put on the fire and cooking continues for another 10-15 minutes. Sugar is added to the boiled juice at the rate of 0.6 kg. sugar per 1 liter of juice and continue to cook until the jelly of the desired thickness is obtained. Towards the end of cooking, tartaric acid is added to the currant jelly. The finished currant jelly is poured into jars while hot.

Currant jelly Recipe 2

Boil 6 glasses of water (about 1.5 liters) in an enamel pan. Place 1 kg of pre-washed blackcurrant berries into boiling water. Boil for 2 minutes. Then add 2.5 kg of granulated sugar. Bring to a boil again and simmer for 3 minutes. Pour the finished mixture into sterilized jars. This makes a wonderful gelled blackcurrant jam.

In order to have “pure” jelly (without berries), strain the prepared currant mixture with sugar (2 + 3 min) with berries through a colander. I put the berry skins separated from the liquid into a separate jar - we use them to prepare compotes. And I pour the resulting “pure” currant jelly into sterilized jars.

Without exaggerating at all, we can say that currants are a real storehouse of health. Its dense, slightly tart small berries contain twice as much potassium as overseas bananas, and vitamin C

4 times more than the recognized leaders of citrus fruits, lemon and orange. In order to provide the body with the daily need for vitamin C, it is enough to eat only 15 berries, so doctors advise consuming it in case of a winter lack of vitamins, pulmonary and colds.

It enhances hematopoiesis and protects the intestines from fermentation processes, reduces stomach acidity and improves metabolic processes in the body. In addition, it is twice as high as blueberries in the amount of antioxidants and fully justifies its nickname “pharmacy from the branch.”

Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body.

Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the beneficial properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your home.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, the branches removed, the ends trimmed, washed and allowed to dry.

Blackcurrant jam “Pyatiminutka”

Ingredients:
12 stacks currant berries, 15 cups. sugar, 300 ml water.

Preparation:
Rinse the berries and place in a sieve. Make syrup from half the amount of sugar and water, dip the berries in it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and roll up immediately.

Blackcurrant jam “Three by five”

Ingredients:
3 kg currants, 4 kg sugar, 3 cups. water.

Preparation:
Make syrup from sugar and water. Place washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and cook for 5 minutes after it starts boiling. Cool again. For the third time, put the jam on the fire, boil, boil for 5 minutes and package in sterilized jars.

Jelly blackcurrant jam

Ingredients:
11 stacks black currants, 1.5 cups. water, 13 cups. Sahara.

Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Cool the jam and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stacks water, 1 kg of currants, 2.5 kg of sugar.

Preparation:
Boil water, place the prepared berries in it and cook from the moment of boiling for 2 minutes. Rub the hot berry mass through a coarse sieve, add sugar, return to the heat and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll it up. The berry pulp can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg of currants, 1-1.5 kg of sugar.

Preparation:
Place the washed and well-dried currants in an enamel or plastic bowl and mash with a wooden masher. You can use a blender, but this destroys vitamin C. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass into sterile dry jars, sprinkle sugar on top and place under plastic lids in a cool place. black currant and raspberry

Ingredients:
9 stacks currants, 3 cups. raspberries, 15 cups. sugar, 300 ml water.

Preparation:
In a bowl for making jam, mix half the amount of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and package in sterilized dry jars. Roll it up.

Blackcurrant jam

Ingredients:
1 kg sugar, 1.25 kg blackcurrant puree.

Preparation:
Wash the currants, dry them and mince them or grind them in a blender. Rub the resulting mass through a sieve. You can do it another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the amount of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until ready for another 15 minutes. Place in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currants, 1 lemon, 1.25 kg sugar.

Preparation:
Grind the washed and dried berries using a blender and beat with sugar. Place the bowl with the berries on the fire and cook, stirring constantly, until it boils. Then reduce heat and simmer for 15 minutes. Add thinly sliced ​​lemon, cook for another 15 minutes and remove from heat. Pack hot into clean jars, let cool without covering, then cover with paper circles dipped in vodka and seal with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants, 400 g apples, 4 cups. sugar, 2 cups. water.

Preparation:
First, cook a syrup from sugar and water, dip the currants in it and boil, skimming off the foam, until the berries begin to burst. Add sliced ​​apples to the bowl and continue cooking until thickened. Place in sterilized jars and seal.

Blackcurrant jam with honey

Ingredients:
800 g currants, 800 g honey, 2 cups. water.

Preparation:
Boil honey and water, add the prepared currants and cook, skimming off the foam, until the berries become transparent. Pack into sterilized jars and seal.

Blackcurrant jam with oranges

Ingredients:
1 kg of currants, 2 oranges, 1.5 kg of sugar.

Preparation:
Sort and rinse the currants, remove the seeds from the oranges. Pass the berries and oranges together with the peel through a meat grinder, add sugar and mix well. Place on the fire, bring to a boil, remove from heat and place in sterilized jars. Roll it up.

Blackcurrant and raspberry jam

Ingredients:
500 g black currants, 1 kg raspberries, 1.5 kg sugar.

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then place the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.

Assorted raspberry and currant jam

Ingredients:
9 stacks currants, 3 cups. raspberries, 1 cup. water, 15 cups. Sahara.

Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stacks currants, 3 cups. gooseberries, 2 cups. raspberries, 1 cup. water, 15 cups. Sahara.

Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.

Black and red currant jam

Ingredients:
1 kg black currants, 250 g red currants, 800 g sugar, 1 cup. water.

Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.

It’s not the only type of currant that grows in our gardens: black currants are perhaps the most popular, but red and white currants also have their fans. Not everyone likes red and white currant jam due to the dry skins. Therefore, most often, to make jam from these types of currants, the berries are rubbed through a sieve to remove seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of jam and jelly.

Jelly red currant jam

Ingredients:
1 kg red currants, 1 kg sugar, 1 cup. water.

Preparation: Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Add sugar to the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot into sterilized jars and roll up.

“Cold” redcurrant jam

Ingredients:
1 kg red currants, 2 kg sugar.

Preparation:
Pass washed and dried red currants through a meat grinder or chop using a blender. Rub through a sieve and add sugar to the resulting mass. Stir with a wooden spoon until all the sugar has dissolved. Transfer the berry mass into clean, dry jars and cover with plastic lids. Keep refrigerated.

Redcurrant jam with vanilla

Ingredients:
1 kg of red currants, 1.4 kg of sugar, 1 cup. water.

Preparation:
Wash and dry the currants. Boil the syrup with sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot into sterilized jars. Roll it up.

Assorted jelly of red currants and raspberries or strawberries

Ingredients:
1 kg red currant puree, 500 g raspberry puree, 1.5 kg sugar, 300 ml water.

Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make raspberry or strawberry puree by grinding the berries in a blender. Combine both types of puree. Boil syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll it up.

Assorted jam of currants and walnuts with honey

Ingredients:
500 g red currants, 500 g black currants, 500 g apples, 1 kg honey, 1.5 cups. walnuts, 500 g sugar.

Preparation:
Wash the currants, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup from honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam while hot in sterilized jars and seal.

Redcurrant jam with bananas

Ingredients:
1 liter of red currant juice, 600 g of sugar, 4-5 bananas.

Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Place on the fire, bring to a boil and simmer, reducing heat, for 40 minutes. Pour into sterilized jars and seal.

Redcurrant jam

Ingredients:
1 kg red currants, 1 kg sugar.

Preparation:
Crush the washed and dried currants with a wooden masher and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Place hot into sterilized jars and seal.

Redcurrant and cherry jam

Ingredients:
1.5 kg of red currant puree, 500 g of pitted cherries, 1 kg of sugar.

Preparation:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Place in sterilized jars and seal.

Redcurrant and watermelon jam

Ingredients:
1 kg of red currants, 1 kg of watermelon pulp, 1.5 kg of sugar.

Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currants, 1.5 kg of gooseberries, slightly unripe, 3 kg of sugar, 1.3 liters of water.

Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.

Seedless white currant jam

Ingredients:
1 liter of white currant juice, 1.3 kg of sugar.

Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.

White currant jam

Ingredients:
1 kg of white currants, 1.3 kg of sugar, 2 cups. water.

Preparation:
Sprinkle the prepared white currants with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.

Blackcurrant jam- recipe 1

Water 500 gr
Currant berries 1 kg
Sugar 1.5 kg.

Pour water over sugar and bring to a boil, filter the mixture. Pour the finished syrup in its pure form into an enamel bowl and carefully lay out the prepared berries and place on low heat. This recipe allows you to make excellent jam in one step, and the foam is completely removed. In just 10 minutes your jam is ready - put it in jars, seal it and turn it upside down.

Blackcurrant jam- recipe 2 (without cooking)

Currants 1kg
Sugar 1-1.5 kg + another 100 g.

Pour well-dried currants into a plastic container (you can use a plastic one), grind them with a wooden masher, and mix thoroughly. You can pass the currants through a large grinder (diameter 2.5 mm). Let stand for 5-10 minutes and put into jars. Sprinkle sugar on top and seal tightly. This jam should be stored in the refrigerator or in the cellar for a year, the temperature should not be higher than 1 degree so that all the beneficial properties of currants remain.

recipe 3. Five minutes.

This is a very quick recipe for making jam, allowing you to preserve the entire fruit and most of the vitamins. As a rule, other berries are cooked according to such recipes without adding water, but an exception is made for currants.

Currants 9 glasses
Raspberries 3 cups
Sugar 15 glasses
Water 300 grams

Dry the prepared berries. Mix half the sugar, berries and water, bring to a boil, cook for exactly 5 minutes. Remove from heat, add remaining sugar and stir until completely dissolved. Roll up hot.

Blackcurrant jam

Sugar 1 kg
Blackcurrant puree 1.25 kg

At the beginning of cooking, mix half the sugar with the puree, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of sugar, stir and cook until tender (another 15-20 minutes). Place in jars or wooden boxes lined with parchment and cool.

Blackcurrant jam - preparing dishes

The jars into which we plan to put the jam should be prepared in advance, washed thoroughly, doused with boiling water and dried. Only varnished lids are taken specifically for currants, since it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamel dishes are chosen for cooking.

You can prepare the berries for cooking in a plastic or plastic container and grind them with a wooden masher, since using metal objects reduces the concentration of vitamin C.

Blackcurrant jam - fruit preparation

The collection of currant fruits begins about a week after it has fully ripened. As soon as the berries have completely turned black, you can start picking the berries, and try not to overexpose them on the branch, since, in addition to the fact that they can crack, bleed juice and fall off, after 2 weeks after ripening, the concentration of vitamins decreases by 50 - 60%. Rainy weather affects them even more negatively.

Blackcurrant berries do not last long without refrigeration. They are collected in dry weather when the dew has subsided; it is best to pick the berries with brushes, and then sort and separate the tails. Separately collected berries should be spread in a thin layer and pre-dried.

Before cooking, the berries are sorted, the remaining sepals are removed with scissors and the water is allowed to drain.

— There are many ways to diversify the taste of jam. One of them is mixing different berries, for example, gooseberries and currants or raspberries, gooseberries and currants. In this case, the easiest way to measure the number of berries is in glasses. The main thing is to maintain the proportions of berries and sugar, for example, in 15 glasses of berries there can be 2 glasses of raspberries, 2 glasses of gooseberries, and the rest is currants, while 15 glasses of sugar are taken for cooking.

— A more delicate taste of berries is obtained if you first blanch them in a juicer for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

— To prepare currant jelly, juice from red and black varieties is used. At the same time, it is boiled with sugar and filtered through 2-3 layers of gauze or flannel. In this case, less sugar is taken than for jam - 800 grams is enough for 1 kg. Otherwise, the technology for making jelly is similar to making regular jam; cook it until the foam stops forming.

— If you suffer from thrombophlebitis, currant jam is contraindicated for this disease, as it increases blood clotting. Don't be discouraged - try it a little and treat your friends and family!

Live healthy!: Blackcurrant

Currant jam is not only very tasty, but also extremely healthy. And it is a must-do for anyone who cares about their health and wants to look and feel great.
Making currant jam is a task that anyone can do, both experienced and inexperienced cooks.

How to make currant jam

Currant jam is usually boiled in enamel glass containers. As a rule, cooking jam begins with preparing syrup. Berries are placed in the finished syrup and boiled for some time. There is also a way to make jam: berries are placed in a bowl and covered with sand. When the sugar dissolves and the berries release their juice, cook over medium heat. Do not stir, but only remove the foam that forms.

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

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

Classic blackcurrant jam recipe

Compound:
1 kg black currants
1 kg sugar
0.5 glasses of water
Preparation:



Sort, wash and dry the currants.



Pour water into a basin or enamel pan, add one glass of sugar and bring to a boil. After boiling, add a glass of currants. And cook for five minutes with constant stirring, remembering to remove the foam.



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



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



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

Blackcurrant jam in liquid syrup

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

Compound:
Blackcurrant – 800 g
Sugar – 750 g
Water – 1 l
Citric acid – 1.5 tsp.
You will get one and a half liters of blackcurrant jam.

How to make dessert syrupy blackcurrant jam

Preparation:



Any variety of currant with a sweet taste is suitable. The berries are sorted, “cut”, and then washed. There are varieties with long stalks, which have to be cut by hand.



Prepare the jam in a container with a coating that does not oxidize. Pour the prepared blackcurrants into the pan.



Add citric acid, with its help the syrup will become “refined” and will not change from a violet-red color to a darker tone.


Add sugar.



Pour in cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should come to a boil over medium-high heat. Then adjust the heat so that the berries do not boil. Boil blackcurrant jam for 20 minutes over low heat.


Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. The berries changed their shape a little, but remained intact. There is no wateriness in the syrup, it is rich in taste, you can feel a slight pleasant thickness in it.



The rolled up jars cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard period is 1 year.


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

Five-minute blackcurrant jam for the winter

Compound:
1 kg black currants
1.5 kg sugar
0.5-1 glass of water
Preparation:



Sort the berries, wash them and dry them.



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



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



Immediately pour the hot currant jam into sterile jars and seal. Wait until completely cool and store in a cool place. Bon appetit!

Five-minute blackcurrant jam with grated ginger

Since childhood, we have loved our mother’s five-minute jam! It is very fragrant!
And here there is also ginger! Just an explosion of taste!
Compound:
Black currant – 0.5 kg
Sugar – 0.75 kg
Water – 375 ml
Grated ginger – ½ tbsp. l.

Preparation:



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



Bring water and sugar to a boil.



Grate the ginger on a fine grater.



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



Immediately roll into sterile jars.




Store in a cool place. Bon appetit!

Five-minute currant jam for the winter “Currant trio”

It doesn't take long to cook. You can make two servings at once, one after the other - it is better not to increase the serving, since it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Ingredients of currant jam in glasses:

Blackcurrant - 3 cup
White currants - 3 cup
Red currants - 3 cup
Granulated sugar - 6 cup
Water - 1 glass
Preparation:



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



Bring to a boil, simmer for 2-3 minutes until the berries release juice. Add 1 cup of sugar. Stir. Add sugar in portions. Cook while stirring so that the sugar does not stick to the bottom.



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



Place in sterilized jars. Roll up. Wrap in a quilted jacket and leave to cool for a day. Bon appetit!

Blackcurrant jam in a slow cooker

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

Preparation:



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


Leave the blackcurrants in this form for a few minutes. It is necessary that the berries are suspended to remove excess moisture.



Place the prepared berries in a multicooker bowl. Cover them with granulated sugar.



Then the device is set to the “Quenching” mode for 1.5-2 hours. This approach will allow the jam to simmer gently. At the same time, you can safely close the lid of the multicooker with jam, without worrying that the sweetness will “run away” onto the table. The technology will do everything itself.

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


All that remains is to pour the delicious and aromatic blackcurrant jam into jars. In order for the delicacy to be stored for a long time throughout the winter, the containers must be sterilized. They should be covered with the same lids on top. When the blackcurrant jam has cooled, you need to move it to a cool and dark place. Bon appetit!

Blackcurrant jam with gooseberries without cooking

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

Preparation:



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



All berries need to be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take stainless steel dishes. No need to add water.



Place the pan on low heat. The berries need to be heated a little over the fire, and they will release the juice on their own. The fruits should be pressed down a little with a spatula or wooden spoon.



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


The resulting mass is poured into a wide bowl. You need to pour sand into it in small portions. It must be mixed with a wooden spoon. When the sugar has dissolved, close the container and leave it overnight.


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


When the jelly has completely hardened in the jars, they need to be sealed with screw caps. Typically, such blackcurrant and gooseberry jam without cooking does not require special storage conditions. You can leave the jelly in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and do not place containers with ingredients near heating sources. Enjoy your tea!

Recipe for blackcurrant and apple jam

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

Preparation:


Sort through the berries and wash them thoroughly. Place berries and sugar in the bowl of a food processor. Grind to form currant puree.



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



Wash the apples, core them and cut into medium-sized slices. Place the apples in water mixed with lemon juice to prevent them from browning.



After the currant puree has reduced slightly, add the apples. Cook for 10 minutes, stirring constantly.


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

Store the jam in a cool place. The delicacy can be served with pancakes, cheesecakes or simply with tea. Enjoy your tea!

Jelly-like blackcurrant jam with blueberries

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

Compound:
1 kg black currants
0.5 kg blueberries
1 kg sugar

Preparation:


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

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


For cooking we take about half of all sugar! But mix the second half into the prepared hot jam until completely dissolved. Stir in carefully, being careful not to turn it into a puree, although the berries will stabilize after cooking.



We use Zhelfix (pictured) to make jam from neutral berries. Ingredients of Zhelfix: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.


Even jam from berries poor in pectin turns out thick with a minimum of sugar.

Bon appetit!

Recipe for blackcurrant jam for the winter with cherries and apples

Try making jam according to this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will certainly enchant you!
Compound:
1 kg black currants
1 kg apples
1 kg cherries
3 kg granulated sugar
1 lemon (juice from it)
This quantity of products should yield 2 liters of jam.

Preparation:



The berries must be washed and the best ones selected. The seeds are removed from the cherries. Apples are peeled and cut into slices. Black currants are simply poured into the dishes.



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

The finished currant jam is placed in prepared jars and screwed on with lids. After cooling, the container is put away in a cool place. Bon appetit!

Blackcurrant and apricot jam for the winter

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

Preparation:



Wash the apricots, cut them and remove the pit. Put in a black currant berry instead.



Boil syrup from water and sugar and very carefully place apricots into it. Bring to a boil and heat over very low heat for 10 minutes. Remove from heat and leave until completely cool.
Then bring to a boil again and cook over low heat for 15 minutes. Cool.
Do this 3 times. Do not stir the jam while cooking so that the currants do not fall out of the apricots. Simply use a spoon to gently dip the apricots into the syrup.
Carefully place the cooled jam into jars. Roll up.


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

Grandma's recipe for currant jam - video recipe

Delicious blackcurrant jam for the winter

Bon appetit!

Blackcurrant and raspberry jam for the winter

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

Ingredients of blackcurrant jam in glasses:

3 cups black currants
9 cups raspberries
9 cups sugar
5 g citric acid

Preparation:



We start preparing our dish with raspberries. The berries need to be sorted, washed and left for a while.



Do the same with black currants.


Pour black currants and raspberries into a common basin or pan. Then cover the fruits with granulated sugar, alternating layers.

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



Towards the end of cooking, remove the foam from the surface of the jam and add citric acid, which is a good preservative.
The finished blackcurrant and raspberry jam must be carefully mixed with a wooden spoon or spatula.


Pour the resulting blackcurrant jam into previously prepared jars and roll up the lids. But you can’t immediately put the workpieces in the cellar or refrigerator.


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

Blackcurrant jam for the winter with orange

Compound:
1 kg black currants
800 gr. orange
2.5 kg. Sahara

Preparation:


Grind currants and oranges in a meat grinder.


Twist the oranges with the peel, removing the seeds.


Add sugar and mix well.




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



Then put it into jars and into the refrigerator. Bon appetit!

Recipe for blackcurrant jam for the winter with vanilla

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

Preparation:



Sort and rinse the currants.



Then the syrup is prepared. Pour all the sugar into a container and fill it with 6 glasses of water. Over medium heat, bring the mixture until completely dissolved. To do this, you need to stir it constantly.



Add vanillin to the boiling liquid and keep the mixture under heat for another 5-7 minutes.


When the syrup becomes clear, it is ready.



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

Blackcurrant jam for the winter. Simple recipe

Compound:
1 kg black currants
1 kg sugar
1 glass of water

Preparation:



Wash the blackcurrants, remove the stems and rinse. Then blanch in boiling water for 5 minutes and place in a bowl.



We don’t drain the water, but measure out the required amount and pour it into the pan. Add sand and cook thick syrup. Let it boil and boil for three minutes.



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



After 12 hours, put on the fire and cook the jam until tender. You can check readiness with a drop of jam syrup - it should not spread when the saucer is tilted, it should hold its shape. Another sign is a decrease in foam formation.



Place the finished jam into sterilized jars, let cool and seal.


Bon appetit!

Black and red currant jam for the winter by the glass

Now is the harvesting season, and it’s the turn of currants in our region. This universal recipe, thanks to its speed and ease of preparation, as well as its excellent taste, will firmly settle in your arsenal of preparations.

Ingredients of currant jam in glasses:

Red and black currants – 3 cups (cup = 250 ml)
Water – 1 glass
Sugar – 6 glasses

Preparation:



Sort the berries, rinse, remove the stems.



Mix sugar and water and bring to a boil.



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


Place the hot jam into sterilized jars and let cool.


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

Advice
Freeze large currants and then use them in baked goods, compotes, jelly and yogurt in winter.

Redcurrant jam for the winter. Step-by-step instruction

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

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



Pour granulated sugar into the pan where the jam will be cooked, add water and put on fire. Boil the syrup.



Place the berries in the boiling syrup and shake the pan.



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



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


Add vanillin. Mix.



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

Very tasty, aromatic red currant jam is ready! It just begs for some bread! Bon appetit!

So, currants are a very healthy and tasty berry. And the recipes for its preparation are so varied that every housewife will definitely choose the right one for herself.

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

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From a procurement point of view, July is simply a golden month. After all, it is at this time that you can collect a lot of valuable berries to fill the body with fresh vitamins, as well as store them for future use. Today we’ll talk about how to make currant jam - an excellent helper in the fight against colds and simply a tasty delicacy. By eating 50 grams of this jam daily, you will protect yourself from problems with the cardiovascular system, improve memory and general well-being, and strengthen your immune system. the site has prepared for you general cooking rules and the most popular recipes for blackcurrant confiture, tested by hundreds of housewives from all over the world.

Today, many amateur chefs share their personal experiences in preparing and preserving a variety of foods, including berries. If you put together all these happy and not so culinary stories, you will get a rather useful list of recommendations that will help you prepare not just jam, but a real masterpiece of taste.

1. Actually currants. It turns out that picking berries is the most labor-intensive process. It should be started in dry weather, when the dew has already left the bushes. Since not all the berries will ripen at the same time, you will have to collect them in several stages. After ripening, the fruits must be picked within a week, the deadline is two. Otherwise, the concentration of vitamin C will decrease by 50%. If you don’t have your own garden bed and have to buy currants at the market, choose dense, dry berries that are the same color and size.

Advice! Unscrupulous traders, under the guise of currants, can sell a completely different berry - yoshta - a hybrid of gooseberries and black currants. Its fruits are larger, not so black, and have a nutmeg aroma. Although yoshta is 4 times higher in vitamin C content than currants, as a product it is less valued, which means it should cost much less.

2. Kitchen utensils. The most important thing here is the container in which we will cook currant jam for the winter. You will need a large saucepan made of stainless steel, aluminum, copper or enamel. To preserve all possible vitamins in our dessert, we will limit ourselves to only this metal object. Let the rest (bowls, crushers, spatulas) be made of wood, plastic, silicone or other materials that do not destroy the beneficial qualities of the fruit.

3. Tara. As packaging for our confiture, we will stock up on small glass jars - 200-500 grams each. You also need lids - regular metal ones or with threads for a specific jar. We sterilize all this in a water bath, oven or microwave. If we plan to seal with nylon lids, wash them well and pour boiling water over them. You can also use the old method: cover the jars with parchment paper and tie it tightly with wet thread to the neck. Preservation in this form is stored for a relatively short time, so it is best to use it in autumn and early winter.

4. How to make blackcurrant jam? The basic principle is gradual boiling of the product. Cooking times vary from recipe to recipe, but most techniques require cooking briefly, cooling completely, and repeating the procedure once or twice. The confiture is considered ready when one drop of it, dropped into water or on a saucer, does not immediately spread, but holds its shape.

5. Where to add the workpiece? Of course, we all love jam in its pure form, but it can be used in so many different ways! The most obvious option is the filling for pies, strudels, and charlottes. Blackcurrant jam in cream sounds great. In addition, it goes well with milk and cream, which means it goes well with a milkshake. Confiture can also act as a berry sauce for ice cream, pancakes, souffle, oatmeal or semolina porridge. For extravagant meat dishes, you can make a sauce based on jam.

Let's prepare everything you need:

  • kilogram of currants;
  • 6 glasses of water;
  • 2.5 kg granulated sugar.

Pour the prepared berries into boiling water and boil for 2 minutes. Remove the mixture from the heat and immediately rub through a sieve. Mix the resulting juice with sugar, wait until it boils, and cook for five minutes. In this short time, you will get blackcurrant jam-jelly that retains its own shape outside the jar. Next, pour the hot mass into containers and seal securely.

Advice! During the cooking process, currant berries will retain their shape if they are first immersed in boiling water for two to three minutes. This way, a more aesthetic appearance of the dessert is achieved.

We will need:

  • 1.3 kg of berries;
  • the same amount of sugar;
  • 1 lemon (juice and zest only);
  • 0.5 liters of water.

Bring water along with zest, juice and berries to a boil, boil for half an hour. Add sugar, cook for another 8 minutes. Let cool slightly, transfer to jars and seal.


Blackcurrant jam for the winter “Honey”

List of ingredients:

  • 800 grams of black currants;
  • the same amount of honey;
  • 2 glasses of water.

Make syrup: add honey to water, stir, and boil. Add the berries and cook until they become transparent. Don't forget to stir the jam and skim off the foam. Once ready, pack the delicacy and close the jars.


Blackcurrant jam for the winter “Honey”

For 4 cups of sugar you will need 2 cups of water, 400 grams of black currants and the same amount of apples. We prepare syrup from the first two components. Place the berries there and cook until they begin to burst - about 20 minutes. Add sliced ​​apples and simmer over low heat until thickened. Pour into jars and seal.


Take 7 glasses of currants, 2 raspberries, 3 gooseberries, 1 glass of water and 15 glasses of white sugar. Pour water over all the berries and bring to a boil. Add half the sugar and cook for 5 minutes. Remove the pan from the stove, add the remaining sugar, mix thoroughly until it is completely dissolved. Let it cool and only then package it. It is possible to make jam from currants and other berries if you maintain the correct proportion: at least 15 cups of sugar per 12 cups of assorted jam.


Prepare currants and sugar in a ratio of 1:1.5. For 1 kilogram of berries you will need 2 oranges. Remove the seeds from the citrus fruit, and grind the pulp and zest to a puree. We do the same with currants. Mix both masses and granulated sugar, bring to a boil and immediately pour into sterilized containers.


Add 1-1.5 kg of sugar to a kilogram of clean, dry currants. Grind the mixture thoroughly until smooth and pour into jars. Sprinkle 1 cm of sugar on top of the jam so that a sweet jam is formed and the dessert does not ferment. We close the jars with nylon lids and store them in the refrigerator.


Turning currants into jam-jelly - video