An interesting recipe for currant jam. How to cook thick and tasty blackcurrant jam? Blackcurrant, gooseberry and raspberry jam

Blackcurrant is a berry, the benefits of which have been known since ancient times. These berries are just vitamin bomb» for the body, because black currant contains a huge amount of vitamin C, B1, PP, as well as a large number of useful microelements and minerals.

Surprisingly, by eating 2 tablespoons of blackcurrant in any form, a person will provide himself with a daily allowance. useful substances main row.

Due to the fact that the berries do not contain enzymes that contribute to the destruction of ascorbic acid during long-term storage, blackcurrant can be safely harvested for the winter. It will be just as useful as fresh.

All kinds of compotes, jellies, jams are cooked from blackcurrant, it is frozen, but the most common way of harvesting is jam.

Amazing properties of black currant

Blackcurrant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure a cold in a natural way, and not to buy expensive and not always useful drugs.

Currant not only treats colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.

Surprisingly, blackcurrant is able to increase efficiency ten times antiviral drugs and antibiotics.

The right choice of berries and their preparation

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red, but much healthier.

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotica, Dubrovskaya, Dobrynya, Izyumnaya and others. It is faster to process a large berry (sort, wash), therefore preparatory process takes much less time.

You should also take into account the thickness of the peel of the berry. For jams and compotes, varieties with thin skins are more suitable, but for freezing, on the contrary, with thick ones.

For jam, a well-ripened currant is taken, it must be carefully cut off from the brushes, removing spoiled and rumpled berries, and put in a colander. Rinse well under cold water and squeeze out excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

Grated currants with sugar - perfect jam for the winter

Ingredients

• berries - 1 kg;
• sugar - 1.7 kg.

Cooking

1. Prepare large currant berries as described above. Spread them on a towel and dry thoroughly for several hours.
2. Then pour the currants into a bowl in two handfuls and knead each serving with a pusher.
3. Transfer the berry mass to a clean saucepan, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
4. Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring occasionally throughout the day.
5. When all the sugar has dissolved, the jam should be distributed in dry jars and covered with lids. Such jam should be stored on the shelf of the refrigerator.

Blackcurrant jam

Jam according to this recipe looks more like jam, because. it turns out thick, tasty and very fragrant.

Ingredients

• Blackcurrant - 14 glasses;
• Sugar - 18 glasses;
• water - 3 cups.

Cooking

1. To prepare such a jam, you first need to boil the syrup. In a saucepan, mix water and half the norm of sugar, cook the syrup until transparent.
2. Pour the prepared currants directly into the boiling syrup, boil and boil for five minutes. Turn off the fire and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
3. Pour hot blackcurrant jam into sterile jars, close with sterile nylon lids and store in the cold.

Video recipe for blackcurrant jam.

Double benefit in one jar - jam with honey

This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.

Ingredients

• Black currant berries (frozen or fresh) - 0.5 kg;
• Sugar - 1 cup;
• Honey - 2 teaspoons;
• Drinking water - 1 glass.

Cooking

1. Sort currant berries and wash. Now you need to cook the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
2. As soon as the sugar is completely dissolved, put honey and slowly bring to a boil, remembering to stir.
3. After that, add the prepared currants and cook for 10 minutes, removing the foam. Set the jam aside and let cool.
4. Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then send to a dark and cool storage room.

Blackcurrant and banana blank option

This recipe for blackcurrant jam is quite unusual and very tasty.

For cooking, the following products are needed:

• currant - 0.5 kg;
• granulated sugar - 0.5 kg;
• ripe bananas - 0.5 kg.

Cooking

1. We send the berries and sugar to the blender bowl and beat until the sugar is completely dissolved. Peel and cut bananas into cubes, put them in a blender and beat until smooth.
2. The resulting mass is laid out in sterile jars, closed and stored in the refrigerator.

This fragrant jam has a mousse texture, it is perfectly spread on bread and does not spread. Bon appetit!

Currant-apple jam

Blackcurrant jam itself is very tasty, but if you combine it with apples, the result will exceed all your expectations.

For this recipe you will need:

• Lemon - 1 quarter;
• Sugar - 0.4 kg;
• Apples - 0.3 kg;
• Blackcurrant - 0.3 kg.

Cooking

1. We sort out the currants, wash them and put them in the bowl of a food processor or blender, pour sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
2. My apples, take out the core and cut into slices. Squeeze the juice from a quarter of a lemon and mix with a little water. Pour the prepared apples with this water so that they do not darken.
3. When the currant puree is a little boiled down, pour apples into the pan and cook for a quarter of an hour over low heat.

The finished jam can be poured into sterile jars and stored for the whole winter, or you can eat it right away or serve it with pancakes or pancakes. Bon appetit!

Amazing video recipe

How to store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam is cooked fast way or simply rubbed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even in room conditions. But it is better not to take risks and put such conservation in the cellar or basement. Make jam and enjoy your meal!

Blackcurrant is very useful. It’s just a storehouse of vitamins, and currants are also used to cook the most delicious jam. 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 it was traditional recipe jam brews.

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 walnut. I tried this jam with pine nuts - just manna from heaven, but the price of this nut is simply cosmic.

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

Currant jam with honey "Apiary"

healthy recipe without cooking

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

Ingredients:

• berries,

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

My favorite ratio is half raspberry to half blackcurrant.

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

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

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

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

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

This healthy jam give 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.

Finally, blackcurrants have ripened this summer! I found a similar recipe in Povarenka, but still I offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They concern palatability. Well, it’s up to the hostesses to decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too sharp, not too cloying, which has been tested on all my dear and beloved ones. There are only enough supplies for the season!

Ingredients for "The most delicate currant jam "Five minutes"":

Nutritional and energy value:

Recipe "The most delicate currant jam "Five minutes"":

So! indicated 30 minutes very conditionally, because the cooking process itself is very short, but the preparation of jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure the required portion into a separate bowl - 7 cups of berries and leave it to dry slightly. While the berry dries up, prepare the jars.

According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and before loading the jam, put it in the microwave for a minute, who does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan with water on the fire to be sterilized.

When preliminary preparation completed, we can proceed directly to the process.

I choose a 5-liter saucepan with a heavy bottom for such a quantity of ingredients, so that when the berries boil rapidly, our delicious delicacy does not run away from us onto the stove. I prefer stainless steel cooking utensils. And sterility is higher, and does not burn.

I put the pot on high heat. I add 3/4 cup of water. I want to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, we do all measurements with the SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.

When the water boils, gradually (!!! this is important !!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will then gel when it cools down. In this place lies the first secret of a successful jam.

When all the sugar is dissolved, pour in the berry measured in advance with 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will soon begin to caramelize with you, but we don’t need it at all! So!

The whole berry was poured into the actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We don’t leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.

And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and prevent the jam from overflowing. To do this, sometimes you have to lift the saucepan over the fire and shake it slightly so that the foam gathers towards the center, so it is easier to collect it. Do not worry if you do not collect all the foam, this is a manifestation of the boiling of sugar, so when cooling, the tatters will not be in jars. But patience must be shown.

As soon as your jam boils for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here is one more of the secrets - experienced hostesses know this, but I am now turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle "Cold in cold, hot in hot." And one more good advice I've been using it for a long time. The roof, when I fish it out of boiling water, slightly shake it off the water and pour about 1 tbsp. spoons of vodka or something similar in strength, rinse and pour back into the glass to the next cap. And only then I twist the jar filled with hot jam to the very brim. With this approach, your bins will never go bad. And then you can store them simply in a kitchen cabinet or pantry.

I put the jars under a towel until completely cool. There is no beauty photo, because I cooked two portions today, quickly poured it into jars and went to work. And what happened, I present to your judgment. Time spent from the beginning of the preparation of jars to the cleaning of the stove - 1 hour 30 minutes.

I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not sugary syrup. Despite the fact that often blueberries turn out to be watery, but here the result simply pleased me. And what, of course, is important for all housewives, the berry is practically "alive", saving most of its vitamins for our loved ones !!! And the color is a deep ruby! From the bottom of my heart I wish everyone the joy of culinary creativity!

No matter how hard anyone tries, he cannot overestimate the benefits of blackcurrant and currant jam. This berry is especially valuable for its incomparable aroma and taste, which originally combined bright sweetness, pleasant acidity, and light bitterness. Currant processing does not destroy its amazing qualities, which allows us to harvest healthy berries different ways. The best and most common of these is jam brewing. Everyone loves blackcurrant jam - both adults and children. It is always appropriate on the table during a dessert or tea party. Thrifty housewives, thinking about winter vitamin-free time, always try in the summer, during the berry season, to prepare several jars of this wonderful jam. Who has currants growing in the garden, in the country, jam is not a problem at all. Especially if it is blackcurrant, jam from it is the richest and most delicious. There is also redcurrant, jam is made from it less often, usually it is mixed with other berries. The prepared currant jam for the winter will unmistakably point you to the warmth and comfort in this house, to the hospitable hosts who also care about the health of their family.

The process of cooking currant jam is no different from any other jam. You can cook currant jam in the traditional way, by long heat treatment. And you can also use the express method of making currant jam "Five Minute", which involves the rapid boiling of berries in syrup. There are also methods for making raw jam, sugar-free jam, frozen currant jam, etc. Since the currant has a rather fleshy pulp, a small amount of water is used in the preparation of these jams. Therefore, jam-jelly is also successfully obtained from currants. Currant jam has everything useful properties fresh berries, besides, it is perfectly stored even in a city apartment. Sometimes, if in the cold, they can be stored under simple lids.

In winter, such jam is just a godsend. In addition to just a delicious couple or two spoons for tea, a lot of excellent desserts are prepared from this jam: currant jam cake, currant jam cake, etc. Be sure to prepare currant jam for the winter, you can easily find the recipe on our website. Moreover, to prepare for cooking this product, it does not matter what kind of jam it will be - from red or blackcurrant jam, its recipe is practically no different. Much depends on the size of the berries, the degree of their ripeness, the sugar content of a particular variety.

How to cook currant jam, our tips will tell you some nuances:

Experienced summer residents will collect and harvest blackcurrants a week after they ripen. The main thing is to prevent the berries from overripe;

The taste of jam can be varied by mixing different berries in the proportion you like, which also depends on the sweetness of different berries. Study recipes carefully;

Experienced chefs for the tenderness of berries are advised to pre-blanch them for several minutes;

Older people need to take into account the ability of currant jam, which is undesirable for them - it enhances clotting and blood density;

The usual proportion of berries and sugar for jam is 1 to 1.5;

So that the jam does not deteriorate during long-term storage, please note that the berries and jars must be absolutely clean, and it is better to store them in a cool place;

A variant of a wonderful dietary breakfast: bread toast with currant jam with a piece of cheese.

This is perhaps the easiest recipe and most housewives use it. Favorite by many, blackcurrant jam through a meat grinder always turns out to be thick and jelly-like without the addition of pectin. In winter, such a preparation will save during the cold period, and will also become indispensable for regular tea drinking, for example, with toast or pancakes.

If you decide to process currants with a blender, you need to do this at maximum speed so that the peel is broken as best as possible. In a meat grinder, it turns out great if you use a fine mesh. Therefore, if you choose between two kitchen units, the meat grinder is still the most suitable.

As for the proportions of sugar and berries, it is recommended to take 1: 1 for the recipe. It is in this case that a thick jelly-like consistency is obtained. Yes, and currant jam is stored better. Read more about how to prepare blackcurrant jam through a meat grinder for the winter in our step by step recipe. We cook and store jam in the pantry, we also talked about how to cook earlier.

Ingredients

• Black currant - 1 kg
• Sugar - 1 kg

Cooking

Sort, rinse the currants and drain off excess water. Then twist in a meat grinder.

Pour the currant mass into the pan in which you will cook the jam.

Pour sugar, given the proportions of 1: 1. Stir and put on a small fire.

Bring currants to a boil. Then remove the resulting foam with a spoon.

Boil the mass for 5 minutes, stirring it occasionally. Use a wooden spoon with a long handle for this.

Prepare half-liter or smaller jars in advance. They need to be held over steam or in the oven. Also boil the lids. Fill the container with boiling jam and screw on the lids.

Leave sweet blanks to cool completely. After that, it will be possible to move the jars with currant jam to a place where there is not enough sunlight, for storage.

The finished delicacy can also be stored under a nylon lid in the refrigerator for several months.

On a note

• Such jam can be used for making pies, used instead of jam for various desserts.
• During a cold or for its prevention, instead of tea, prepare a currant drink by dissolving 1-2 teaspoons in a cup of warm water. It turns out a great tasty medicine.
• If you want to cook currant jam in a slow cooker, select the "Stew" program for 15 minutes. As soon as the mass begins to boil, mark 5 minutes and start pouring into jars. It may take exactly 15 minutes for the recipe, but it may be that the boiling point comes earlier. It is difficult to understand at what minute the jam begins to boil.

• In addition, this delicacy can be cooked not only on the stove or in a slow cooker, but also in a bread machine that has a “Jam” function. In this case, you need to grind the berries, pour the mass into the bucket of the unit. Then sprinkle with sugar and close the lid. The bread maker is used to mixing. See the instructions for your model for cooking times.
• If you grind the mass through a sieve and cook in three approaches, you get a great currant jelly, but this is a completely different recipe.
• I would like to say that a simple version of a single five-minute boiling of chopped currants with sugar is the most successful and convenient for many housewives. That is why we recommend it to you.