Black currant jam - the most delicious recipes. How much to cook currant jam

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

To do this, during the ripening period, it is canned, frozen, compotes, jam, etc. are prepared. At the same time, they also grab the leaves from the bush and dry them. How is black currant harvested for the winter? Today we have many recipes for this.

In the long winter time, excess natural medicine will 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 like a medicine or for its excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and since the 15th century, the Pskov and Novgorod monasteries have taken note of the berry.

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

The diuretic and anti-inflammatory properties of berries need no advertising. If you take antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. Combining currants with honey, you get a good medicine for hypertension.

Finally, you can walk through the antiviral properties: it fights against the causative agents of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore its leaves. This is a real vitamin piggy bank.

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

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

Collect the leaves not with the berry, but earlier, when they have just blossomed.
In time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew has dried.
If you did not manage to orient yourself in time, and you still do not have the collected leaves, it does not matter. It's not too late to tear them up until the fall. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be really fragrant.
When choosing leaves for winter storage, discard the crumpled, eaten and diseased leaves.
There are several ways to dry the leaves, 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 you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be consumed in winter instead of, in order to emphasize the medicinal properties, it is recommended to take it with milk, 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 in hot marinade. Sterilize for 3 minutes. Screw the lids back on, turn the cans over, keep warm until they cool completely.

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 recipe written above, cover with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe number 3

The easiest way. In a separate saucepan, boil black currants, to which a few tablespoons of juice or mashed berries have been added. Pour in sugar in half the weight of the currants. Cook for 5 minutes. Arrange in jars and roll up.

Black currant without cooking

This recipe for jam, which does not even need to be cooked, 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:

Sort the berries especially carefully, leaving only whole, no defects. Rinse with water and let the moisture drain off to keep the berries dry.
Grind black currants in a blender.
Combine berries with the same amount of sugar by weight.
Stir well and wait until the sugar dissolves.
Distribute the jam into sterilized jars. Stored in the refrigerator under plastic lids.

Five-minute jam

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

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

How to freeze

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

We wash the berries, let them dry, put them in bags and put them in the freezer.
Another option for freezing is to break the black currant berries with a blender in mashed potatoes, add a little sugar (for 1 kg of berries - 100 g), stir and put them in containers and in the freezer. I use small 250 g with caps. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and aromatic.

Contraindications

It is difficult to imagine, but there are cases when the use of black currant should be treated with caution.

Please note, in the presence of the following diseases, limit the use of black currant, or control your well-being and do not abuse the product:

with thrombophlebitis and blood clotting disorders, do 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 with hepatitis, you can eat, but with caution,
limit the consumption of berries in case of gastritis and peptic ulcer disease.

Perhaps many of the properties of black currant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, blackcurrants are worthy of becoming the most respected berry on the winter table.

Bon appetit and good mood! If the article was useful to you, share with your friends, click the buttons of social networks. Until next time on the pages of the site.

How much jam will it make
From 1 kilogram of currants, 1.5-1.7 liters of jam are obtained.

Method without cooking
Twist the currants with a meat grinder with sugar in a ratio of 1: 1.5, store only in the refrigerator. Cooking is preferable when you need to store a lot and without a refrigerator.

Which way of cooking currant jam is better
The easiest way to cook currant jam is the best one. It was the five-minute cooking that our grandmothers subjected the berries to before they were laid out in jars. Just make sure that the jars and lids are clean and steamed, do not make a big fire or leave the stove for a long time - and your personal dessert is ready for winter evenings.

In which pot to cook
Either enameled or made of stainless steel, since currant berries are sour and can corrode soft metals, ruining the pan and the dessert itself.

The correct proportions of berries and sugar
- Liquid jam: 7 glasses of berries, 3 glasses of sugar, 5 glasses of water. If we count in kilograms, for each kilogram of berries, 1 kilogram of sugar and 1.5 glasses of water;
- So that there is a spoon: 3 glasses of sugar, 2 glasses of water, 7 glasses of currants. According to this recipe, the currants should give their juice, for this you need to cover it with sugar and wait a few hours. Or rub / chop the berries and cook with constant stirring.

What is the combination of currants in jam
Like any jam, currant will perfectly complement any citrus fruit (with a moderate amount of sour species), gooseberries and raspberries.

Currant jam season- from late June to early August. By the end of the season, black currant in stores becomes cheap, so it is at this time that it is recommended to start harvesting it.

Currant jam is not only very tasty, but also extremely healthy. And it is absolutely necessary to do it for everyone who looks after their health and wants to look great and feel the same way.
Making currant jam is a task that everyone, both experienced and inexperienced chefs, can do.

How to make currant jam

Currant jam is usually cooked in an enamel glass container. As a rule, jam cooking begins with the preparation of syrup. Berries are placed in the prepared syrup and boiled for a while. There is also such a way of cooking jam: they put berries in the dishes and cover them with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.

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

Jams help us get through the cold season by bringing back memories of the hot, lavish summer days we 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 bread with fragrant and healthy currant jam for tea, when a blizzard is sweeping outside the window.
Berries, closed 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.

The classic black currant jam recipe

Composition:
1 kg black currant
1 kg sugar
0.5 cups of water
Preparation:

Sort out, rinse and dry the currant berries.

Pour water into a bowl or enamel pot, 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. Cook all the jam like this, adding a glass of sugar and currants every 4-6 minutes.

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

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

Blackcurrant jam in liquid syrup

There is such a concept "dessert syrup jam": the liquid part of the preparation is unusually fragrant and tasty, whole berries float in the syrup, but their quantity is moderate. This jam is used with dishes where sweet sauce is appropriate. Pancakes, cheese cakes, casseroles compete for the right to be on the same plate with this beautiful and tasty jam. Black currant and white ice cream are an elegant pair with a savory taste. If we go to the festive and banquet decoration, then in such a dessert you can pour a tablespoon of whiskey or rum and add a little bit of natural dark chocolate shavings.

Composition:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp
You get one and a half liters of blackcurrant jam.

How to make dessert blackcurrant syrup jam

Preparation:

Any varieties of currants with a sweet taste are suitable. The berries are sorted out, "cut", then washed. There are varieties with long pedicels, they have to be cut by hand.

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

They put citric acid, with its help the syrup will become "refined" and will not go from a violet-red color to a darker tone.

Pour sugar.

Pour cold water. A large amount of liquid is needed for this jam.
First, the contents of the pot should boil over medium-high heat. Then the fire is regulated so that the berries are not boiled. Blackcurrant jam is boiled for 20 minutes over low heat.

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

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

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

Blackcurrant jam for the winter five minutes

Composition:
1 kg black currant
1.5 kg sugar
0.5-1 glass of water
Preparation:

Sort out the berries, rinse and dry.

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

Put all the currants in 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 roll up. Allow to cool completely and store in a cool place. Bon Appetit!

Blackcurrant five-minute jam with grated ginger

Since childhood, we love my mother's five-minute jam! It is very fragrant!
And here is also ginger! Just an explosion of taste!
Composition:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.

Preparation:

Wash the berries, dry on a towel. Put 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, cook for 5-7 minutes.

Immediately roll up in sterile jars.

Store in a cool place. Bon Appetit!

Currant jam for the winter five minutes "Currant trio"

It turns out to cook for a relatively short time. You can immediately make two servings, one after the other - it is better not to increase the portion, since it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Composition of currant jam in glasses:

Black currant - 3 glass
White currant - 3 glass
Red currant - 3 glass
Granulated sugar - 6 glass
Water - 1 glass
Preparation:

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

Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 glass of sugar. Stir. Pour 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 the foam. During the cooking process, foam will appear, which must be removed, otherwise the dessert will ferment.

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

Black currant jam in a slow cooker

Black currants, which are so prized for their high vitamin content, often end up on the table of housewives. After all, you can cook it in various ways, including using a multicooker.
Composition:
1 kg black currant
1.5 kg granulated sugar

Preparation:

For the jam, you need to prepare the fruits. The black currant is getting over. All twigs, plant debris, leaves and spoiled berries should be set aside. All high-quality fruits should be poured into a colander and rinsed with warm water.

In this form, the black currant is left for a few minutes. It is necessary that the berries are on weight to remove excess moisture.

Transfer the prepared berries to the multicooker bowl. Cover them with granulated sugar.

Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to simmer slightly. At the same time, the lid of the multicooker with jam can be closed without worrying that the sweetness will "run away" on the table. The technique will do everything by itself.

On a note
Note! Some multicooker has a Milk Porridge mode. If you choose it, the jam will take only 35 minutes to cook.

It remains to pour the delicious and aromatic blackcurrant jam into the jars. In order for the delicacy to be stored for a long time throughout the winter, the containers must be sterilized. From above, they should be closed with the same covers. When the blackcurrant jam has cooled down, you need to rearrange it in a cool and dark place. Bon Appetit!

Blackcurrant jam with gooseberries without cooking

This is an interesting recipe, it does not use berries as ingredients, but gooseberry and black currant juice.
Composition:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg granulated sugar
From this amount of products, 750 g of dense and thick jelly will come out. It will take 1.5 hours to prepare 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 must be rinsed and allowed to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take stainless steel dishes. There is no need to add water.

We put the pan on a small fire. The berries need to be slightly warmed up over the fire, and they themselves will let the juice out. Fruits should be slightly pressed with a spatula or wooden spoon.

The berries must 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 glass of berry syrup, you need to use 1.5 or 2 glasses of granulated sugar.

The resulting mass is poured into a wide dish. Pour sand to it in small portions. It must be mixed with a wooden spoon. When the sugar has dissolved, the container must be closed and left overnight.

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

When the jelly is completely solidified in the jars, they need to be rolled up with screw caps. Usually, such blackcurrant jam with gooseberries without cooking does not require special storage conditions. Jelly can be left in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and not place containers with blanks near heating sources. Enjoy your tea!

Blackcurrant and apple jam recipe

I suggest diversifying your culinary arsenal with blackcurrant jam, lemon and apples!
Composition:
300 g black currant
1/4 part lemon
400 g sugar
300 g apples

Preparation:

Sort out the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to a state of currant puree.

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

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

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

Pour ready-made hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.

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

Jelly black currant jam with blueberries

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

Composition:
1 kg black currant
0.5 kg blueberries
1 kg sugar

Preparation:

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

And most importantly, if you want to get a thick jelly blackcurrant jam, the instructions are below

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

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

Jam even from berries poor in pectin turns out to be thick with a minimum of sugar.

Bon Appetit!

Blackcurrant jam recipe for the winter with cherries and apples

Try this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will surely captivate you!
Composition:
1 kg black currant
1 kg of apples
1 kg cherries
3 kg granulated sugar
1 lemon (juice from it)
From this amount of products, 2 liters of jam should be obtained.

Preparation:

The berries must be washed and the best ones selected. Pits are removed from the cherries. The 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 food should be mixed gently 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. About 1/3 of the mass should be boiled down.

Ready currant jam is laid out in prepared jars and screwed on with lids. After cooling, the container is removed to a cool place. Bon Appetit!

Blackcurrant and apricot jam for the winter

Composition:
1 kg of apricots
1 kg sugar
2 glasses of water (for thicker jam, take 1 glass)
1-2 handfuls of black currant berries

Preparation:

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

Boil the syrup from water and sugar, put the apricots into it very carefully. Bring to a boil and heat over very low heat for 10 minutes. Remove from heat and leave to cool completely.
Then bring to a boil again and simmer for 15 minutes over low heat. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to gently dip the apricots into the syrup.
Gently arrange the cooled jam in the jars. Roll up.

The result will delight you. The jam will be beautiful and very aromatic. Bon Appetit!

Grandma's recipe for currant jam - recipe video

Delicious black currant jam for the winter

Bon Appetit!

Blackcurrant jam with raspberries for the winter

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

Composition of black currant jam by glasses:

3 cups black currant
9 cups raspberries
9 glasses of sugar
5 g citric acid

Preparation:

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

Do the same with black currants.

Pour black currants and raspberries into a common bowl or saucepan. Then cover the fruits with granulated sugar alternating in layers.

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

By the end of cooking, remove the froth from the surface of the jam and add citric acid to it, which is a good preservative.
Ready blackcurrant jam with raspberries must be gently mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into pre-prepared jars and roll up the lids. But you cannot immediately put the blanks in the cellar or refrigerator.

This can be done only after 24 hours, when the banks will definitely have time to cool down. Bon Appetit!

Blackcurrant jam for the winter with orange

Composition:
1 kg black currant
800 gr. Orange
2.5 kg. Sahara

Preparation:

Twist the 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, stir occasionally.

Then we put it in jars and in the refrigerator. Bon Appetit!

Blackcurrant jam recipe 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!
Composition:
3 kg granulated sugar
3 kg black currant
6 glasses of water
1 bag of vanillin

Preparation:

Sort the currants and rinse.

Then the syrup is prepared. All the sugar is poured into the container and filled with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.

Pour vanillin into the boiled liquid and keep the mixture under heating for another 5-7 minutes.

When the syrup turns clear, it is ready.

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

Blackcurrant jam for the winter. Simple recipe

Composition:
1 kg black currant
1 kg sugar
1 glass of water

Preparation:

My black currant, remove the stalks, rinse. Then blanch in boiling water for 5 minutes and put in a basin.

We do not drain the water, but measure the required amount, pour it into a saucepan. Add sand and cook a thick syrup. Let it boil and boil for three minutes.

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

After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.

We put the finished jam in sterilized jars, let it cool and seal it.

Bon Appetit!

Black and red currant jam for the winter with glasses

Now is the harvesting season, and the turn of the currants has come in our strip. This universal recipe, due to the speed and simplicity of preparation, as well as excellent taste, will firmly settle in your arsenal of blanks.

Composition of currant jam in glasses:

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

Preparation:

Sort the berries, rinse, remove the stalks.

Mix sugar and water and bring to a boil.

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

Spread hot jam in sterilized jars, let cool.

Cover and store in a cool, dark place. Bon Appetit!

Advice
Freeze large currant berries and then use in baked goods, compotes, jelly and yoghurts in winter.

Red currant jam for the winter. Step-by-step instruction

Composition:
1 kg of red currant
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 a saucepan where the jam will be cooked, pour water and put on fire. Boil the syrup.

Dip berries in boiling syrup, shake the pan.

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

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

Add vanillin. Mix.

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

Delicious, aromatic red currant jam is ready! It just asks for bread! Bon Appetit!

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

I hope the recipes for making jam from black and red currants 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, over a cup of tea, the aroma of currants will cheer you up. I wish you a pleasant tea drinking!

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Hello dear readers. Currant is a favorite berry of many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly sour taste and a bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it is able not only to increase immunity, but also regulates the work of the intestines, prevents the development of fermentation processes in it. Berries lower the acidity in the stomach, help the process of hematopoiesis.

This means that in winter you can feast on healthy currant desserts, while strengthening the protective properties of the body.

OUR RECIPES:

Jam "Pyatiminutka" from black currant

Making currant jam is quite simple, the most important thing is to carefully collect small berries, then prepare them. You can do it in a simpler way, buy on the market, in the summer season, the choice is very large.

You will need:

sugar, 1.5 kilograms;
drinking water, 200ml.

Preparation

First you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
Rinse the currants, you can do this in a sieve, under water. Spread on a cloth or paper towels to drain the water.
At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or saucepan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
Wash prepared jars with lids with soda and sterilize.
Add berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the "Pyatiminutka" boils strongly. In such a short time, the currant jam will acquire a beautiful color, and the berries will remain intact.
Pour hot jam into jars, close or roll up lids.
Put upside down on a blanket, wrap it up until it cools completely.

Blackcurrant jam with whole berries

If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.

You will need:

granulated sugar, 1 kilogram;
black currant, 1 kilogram.

Preparation

Sort the berries, rinse and put on paper towels to dry the water.
Pour all the sugar into a saucepan or cauldron with a thick bottom, add the currants. Leave on for 30 minutes, during this time the juice will stand out.
Prepare lids and jars in advance, wash and sterilize in the oven or over steam, if there are few of them, then you can use the microwave.
Put the berry mass on the stove, turn it on at medium power, cook until it boils. You can stir with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
Boil until the crystals are completely dissolved, turn off the stove and let it cool to a warm state.
Boil the jam again and let it cool.
The third time, after it boils, turn off the stove, pour into jars, tightening the lids tightly.
Turning the jars in them with a neck, put them on a blanket and wrap them up. Leave in this position until cool.

Black currant jam with raspberries

You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help to harvest more berries at the same time.

You will need:

raspberries, 1 kilogram;
sugar, 1.5 kilograms;
black currant, 500 grams.

Preparation

Pour the previously sorted raspberries into an enamel or plastic bowl, cover with sugar and leave for about 6 hours to release the juice.
Prepare the currants: separate the leaves and rinse the berries. Sprinkle on a paper towel to absorb all the water.
Put the raspberries and sugar in a large saucepan with a thick bottom, put on the stove, turned on at medium power.
Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.

Wash jars and lids for jam with baking soda, sterilize.
Repeat the previous point one more time.
Add currants to the cooled raspberries, boil, cook for 10 minutes.
Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
In the upside down position, wrap in a blanket, allow to cool completely.

This wonderful jam combines two super berries that are very beneficial for our body.

How to cook thick blackcurrant jam

You can make jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.

How to make currant jam thick

Makes the consistency of the jam denser, slightly more sugar;
Currants are characterized by the property of giving the finished product a thickening. You can cook the berries longer, but watch out for the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, moisture will evaporate faster during boiling.

Blackcurrant jam for the winter - recipe

A thick jam is obtained from black currant, which contains only sugar and berries. It keeps its shape well, can be used for making sweet pastries or put on a piece of fresh loaf.

You will need:

black currant, 1 kilogram;
granulated sugar, 1.5 kilograms.

Preparation

Sort the berries, remove small twigs or leaves, rinse well.
Pour on a cloth or paper towel, folded in several layers so that all the water is glass.
Combine sugar and currants in a suitable container, grind with an immersion blender or mash with a fork.
Put jars and lids sterilized in the oven or in any convenient way.
Pour the mixture into a saucepan, bring to a boil on medium heat. Be sure to remove the sweet foam that appears.
Boil the jam for 10 minutes, during which time it will begin to thicken.
Transfer the hot jam to sterile jars, twist it sweaty or roll up the lids.
Put on the blanket upside down, wrap it up. Keep covered until cool.

Currant jam without cooking - raw

Black currants are suitable for harvesting for the winter, not only in the form of jam. These berries, mashed with sugar, are very tasty. This option will reduce the time for preparing vitamins for future use, and the aroma and taste will not be lost during the boiling process. Even children can cope with this kind of "raw jam".

You will need:

currants, 1 kilogram.
sugar, 1 kilogram,
blender (if available).

It should be said right away that the use of a blender is not necessary, but this way the cooking time is reduced, you can grind the berry with a mashed potatoes or a fork.

Preparation

Place the pre-sorted and washed currants in a deep container, cover with sugar.
Rub in any convenient way, leave for 20 minutes, until the crystals dissolve.

If it is supposed to freeze "raw jam", then pour it into plastic containers and put it in the freezer.
You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be absolutely dry so that the currants do not "ferment".
Pour berries, grated with sugar, into prepared containers, cover with lids, place in the refrigerator.

Currant jam with mint

Mint added to the jam will give it a fresher flavor and subtle flavor.

You will need:

granulated sugar, 1.2 kilograms;
sprigs of mint, medium bunch.

Preparation

Rinse berries and mint under water; for convenience, you can put them in a sieve.
Put currants into a saucepan, add sugar. Let the juice stand out, it will take 20 minutes.
During this time, wash the jars with soda and sterilize.
Put a saucepan with sugar and currants on the stove, turned on at medium power.
Stir the jam occasionally and wait until it boils.
Chop mint leaves and add to berries.
Boil for 10 minutes, transfer to sterile jars, close tightly with lids.
Place on a blanket upside down and wrap, cool completely.

The jam turns out to be very tasty, unusual, spicy. You will love this jam.

Pitted and skinless blackcurrant jam

This recipe is more time consuming compared to the previous options, but you can work for the sake of the result. The currant, separated from the seeds and skins, is a truly royal dessert.

You will need:

black currant, 1 kilogram;
sugar, 1 kilogram.

Preparation

Sort out the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
Spread over several layers of paper towels to dry.
Using a meat grinder or blender, grind the currants in mashed potatoes, then pass it through a sieve. Thus, bones and skins will not get caught in the jam.
In an enamel or non-stick pan, send the grated currants.
On medium power, the burner, stirring occasionally, bring to a boil, add sugar, reduce power, cook for 5 minutes.
Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
Pour currant jam into previously sterilized jars, tighten the lids.
Wrap in a blanket, upside down, leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is richer and deeper. It is prepared no more difficult than from one type of berries.

You will need:

red currant, 400 grams;
black currant, 600 grams;
sugar, 1.7 kilograms.

Preparation

Sort the berries and rinse; for convenience, you can do this through a colander.
Transfer to a saucepan with a thick bottom, cover with sugar.
Leave to juice for 30 minutes.
After this time, put on the stove, turned on at medium power, bring to a boil, remove the foam that appears.
Sterilize lids and jars in any convenient way (in an oven, microwave or in a saucepan with a special sterilization nozzle).
Boil the jam for five minutes.
Hot, pour it into sterile jars, tighten the lids.
Turn all jars upside down, wrap a blanket, cool completely.

Choose any recipe and enjoy cooking. Stock up for the winter and make your family happy.

We bring to your attention several magical recipes for instant red and black currant jam. Our experts have prepared for you a detailed step-by-step action plan on how to make currant jam. By repeating which, you can pleasantly surprise your family with extraordinary taste. We offer you a choice of 4 options for inimitable, mouth-watering, aromatic ways of making homemade currant jam. May your winter teas be delicious!

1. Currant jelly for the winter

With this method of preparation, the fruits remain intact, and the jam acquires the consistency of jelly. From this amount of homemade currant jam products, 4 jars with a capacity of 500 ml will turn out. lovely, tender jam. A treat for family and friends.

Advice! With this method of preparation, it is better to make jam from a variety without sourness.

What will be needed for currant jelly for the winter:

Currant berries - 2 kg.
Sugar - 2 kg.
Water - 400 ml.

How to make currant jelly:

Pour the fruits into a saucepan, add water. Small debris will immediately float away. Drain the water, repeat several times until the dirt disappears. Rinse the fruits and dry them with a pre-lined paper towel.
Select medium-sized, only dry, without external damage to the berries.
Boil the syrup: bring the water to a boil, add 1 kg. granulated sugar, until dissolved.
Gently pour the boiling, thick syrup over the currant berries
A saucepan with berry mass, gently stirring, bring to a boil, cook for 5 minutes. Turn off the fire.
The rest of the sugar is poured in, stirred until completely dissolved, so as not to damage the berries.
Cooking currant jam is over.
Pour the jelly jam over sterile jars, roll up the lids.

Cooked currant jam for the winter will be watery from the beginning, but when it cools down, it will become jelly.

2. Currant jam for the winter

The classic recipe of our grandmothers. This preparation of currants for the winter has always been liked by my whole family.

To cook currant jam for the winter, you will need:

Currant berries - 1.5 kg.
Sugar - 1.5 kg.
Water - 1.5 cups.

How to cook currant jam:

Sort out, wash, dry the berries. Set aside.
Pour in water, add granulated sugar, mix thoroughly. Boil.
Gently pour the resulting syrup over the fruits. Cook until thick. Take a saucer, pour a few drops of jam, if the consistency is thick, then the currants with sugar are ready for the winter.
Dip the prepared jars and lids alternately in a saucepan of boiling water. As soon as the homemade currant jam is cooked, pour, roll up. Turn over, wrap with a blanket and wait until it cools completely.

3. How to cook red currant jam

Red currants are rich in vitamins. You can cook delicious jam from it or make jelly for the winter. We offer you a simple recipe from this type of currant for the winter:

For jam for the winter you will need:

Red currant berries - 1 kg.
Water - 1 glass.
Sugar - 800 - 1000 gr (depending on the sweetness of the berries, less sugar should be added to the sweeter ones).

How to make red currant jam:

Sort out the fruits, remove the twigs, discard the rot, rinse.
Take a saucepan, pour in the fruits, pour 1 liter of water. Set the heat to medium, bring to a boil, cook for 2-3 minutes.
Wipe the boiled fruits through a colander, pour the resulting mass of 1 kg. granulated sugar. Let it brew for a while, so that the berries absorb the sugar, let the juice flow.
Cook over low heat for 30-40 minutes.
Pour into sterilized jars. Turn over, wrap with a blanket. After the jars with the contents have cooled, you can put them in a cool place.

4. Candied currant jam

This recipe for making homemade currant jam is completely different from the previous ones, in that the berries are not boiled, but only heat treated without boiling.

Ingredients:

Berry - 1 kg.
Sugar - 1 kg.

How to make candied currant jam:

Sort out and wash the berries under running water. Dry by laying out a spread paper towel.
Twist the fruits through a meat grinder, or crush with a wooden pestle. You can alternately scroll berries and granulated sugar in a meat grinder.
The resulting berry puree is put on low heat. Stir constantly with a wooden stick until the sugar grains are completely dissolved. Monitor the temperature, it should not exceed 80 degrees.
Prepared sterile jars are poured hot dessert and rolled up with a lid.

Any blackcurrant bush can be affected by pests, despite the fact that it is varietal or has long been growing in the garden. Certain grafts for the black bush ...