Blackcurrant jam: recipes for the winter. How to make blackcurrant jam for the winter: simple and delicious recipes for currant jam

Blackcurrant is a storehouse of vitamins. Save them for the winter by preparing them very delicious jam according to recipes from our selection!

  • Blackcurrant - 11 cups
  • Sugar - 14 glasses
  • Water - 2 glasses

Sort out the blackcurrants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Recipe 2: jelly-like blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed simply in its pure form.

  • Ripe black currants – 2 kilograms;
  • 2 kilograms of granulated sugar.

You need to carefully sort the berries, select all the leaves, twigs and stalks.

Wash the currants warm water from dirt and dust.

Spread a towel on the table and pour berries onto it in several layers and leave until completely dry.

Then pour the currants into a large cup and, using a masher, you need to thoroughly mash all the berries.

After crushing, put the entire mixture on a sieve and wipe thoroughly.

The remaining currant pulp can be thrown away or left for preparing other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After this, open the lid, put on medium heat and boil for 5 minutes. Stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature about 2 hours.

After this, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

Meanwhile, sterilize the jars and lids.

Pour the jam into jars and close with nylon lids.

Can be stored in any cool, dark place or in the refrigerator.

Recipe 3: how to make thick blackcurrant jam with spices

The spiced jam turns out to be very aromatic and takes on a new, completely different taste. Anise, cinnamon and cloves give currants an oriental note, making the winter sweet not only healthy, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and, during heat treatment, “give” them to the currants.

Berries for confiture should be firm, ripe and sweet. This will help you make the perfect jam.

  • black currants (500 grams);
  • granulated sugar (400 grams);
  • cloves (3-4 pcs.);
  • cinnamon (¼ tsp);
  • anise (¼ tsp);
  • water (150 ml).

Making aromatic syrup: pour sweetener into a saucepan and add the necessary norm water.

Add spices: cloves, cinnamon and anise.

Cook the sweet preparation for 12 - 15 minutes (after boiling). Let it sit for 2 - 3 hours.

We prepare the blackcurrant fruits and place them in aromatic syrup. We can first strain it to extract the clove and anise seeds.

Cook the oriental currant jam for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. This jam can be stored for at least 7-10 months.

Recipe 4: five-minute blackcurrant jam (step by step)

Due to the thick structure of the jam, it can be used to fill dumplings or sweet baked pies. Just imagine what kind of cake you can make in winter - cut the sponge cake in half, layer it with curd cream and put jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such a delicious treat. In a word, if you have enough currants, jam simply must be on the shelf of your bins.

  • currants – 0.5 kg.,
  • sugar – 0.5 kg.

Pick a currant bush, or buy already picked berries at the market. Place all the currants in a large bowl/basin, add water. You can see that dry leaves and twigs have floated to the surface; they need to be carefully removed. Rinse the currants again in a sieve.

Now take a kitchen blender or meat grinder, place all the berries into the technique and puree.

Place the chopped currants in a bowl or saucepan and simmer for about three minutes. If desired, rub through a sieve, but to ensure that different-sized pieces of berries remain in the jelly, it is enough to go through it well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil from the moment of boiling for exactly five minutes. In the process, remove the foam that will appear on the surface of the berries.

The currant mixture turns out to be quite thick; when it hardens, it will be even thicker.

Divide the five-minute mixture into sterile jars. You can store it in the refrigerator, or you can seal the jars with a key and cool them under a blanket. Then move it to the cellar and leave it until winter.

Recipe 5, simple: healthy live jam - blackcurrant and raspberry

This recipe does not require cooking blackcurrant and raspberry jam. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.

  • 2 kg black currants;
  • 2 kg raspberries;
  • 2-3 kg of granulated sugar.

Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl with plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.

Wash the raspberries.

Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.

Add the remaining granulated sugar.

Stir the raw jam until the sugar crystals are completely dissolved.

Make jars and lids sterile. Load the cooled jars with raw currant-raspberry jam and close the lids.

After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to great content pectin in black currants.

Recipe 6, step by step: jam with orange and currants for the winter

A very unusual way of making jam is presented below. Why is he interesting? Firstly, the list of ingredients for this jam includes orange. And secondly, this is a recipe for jam that doesn’t need to be cooked!

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

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a meat grinder or blender.

Repeat the same steps with currants.

Then combine the fruit and berry puree, add sugar and stir. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.

After the sugar has dissolved, put the jam in jars and roll up.

Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.

Recipe 7: how to make delicious jam with currants and gooseberries

This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of the berries and the addition of orange, which I want to tell you about today.

Both varieties of jam have a thick, jelly-like consistency. Allows you to preserve natural color and aroma fresh berries, and the combination of berries black currant and gooseberries give unusual and so pleasant taste that it’s simply impossible to tear yourself away from the jam.

  • Black currant – 1 kg
  • Gooseberries – 0.5 kg
  • Sugar – 1.5 kg
  • Orange - 0.5-1 pcs. (taste)

Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix the berries in equal quantities.

The proportions of sugar for making “live” jam from gooseberries and currants are classic - 1:1 or 1:1.5, while the total weight of the berries should be taken into account. For the version of jam with the addition of orange, you can use a little less sugar and add it to your taste.

Wash the berries, dry them, sort them. Remove stalks and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I don’t do this.

To prepare a version of jam with orange, additionally pour boiling water over the orange, cut into slices and remove the seeds. Add to berries and chop.

Mix berry puree with sugar.

As the sugar dissolves, the mixture will become increasingly silky, glossy, and jelly-like.

“Live” currant and gooseberry jam is ready.

Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.

Place the jam into sterilized jars.

Sprinkle 1-2 tbsp of “live” jam on top. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and proliferation of bacteria. Seal the jars with sterilized lids, either plastic or metal.

Turn the jars of hot jam over and wrap them until they cool completely.

Blackcurrant and gooseberry jam is ready.

Store “live” jam in a cool room, cellar or refrigerator. Heat-treated gooseberry and currant jam can be stored at room temperature.

Hello, gentlemen!

It's already the middle of summer, which once again gives us gifts. The berries ripen on the bushes, and we make preparations from them. Last time they rolled it into jars and... And today I propose to make delicious blackcurrant jam with a slight sourness.

I, like any housewife, really like this dessert, because it turns out like jam. And most importantly, it has a thick and jelly-like consistency, all because it has a special preparation technology. Moreover, basically all the recipes are designed so that you will spend a great amount, and it won’t take much time.

Memories of my childhood often come flooding back to me, where my grandmother and mother always cooked it according to the recipe for 5 minutes. Now nothing much has changed, this particular option remains one of the favorite and best.

But, before you start, you should stock up on sugar and a large bucket of currants. You also need to take a convenient and deep container in which you will cook the berries. This can be an enamel basin or a stainless pan.

And if you want unusual notes in taste, then add any other fruit to the black berry. For example, these could be bananas, oranges, raspberries, and even gooseberries. You can also make currant jam from different varieties, because as you know, fruits can be red, black and white. The result is an original trio.

Well, everything needs to be prepared for work, now let’s move on to preparation.

You will be pleasantly surprised when you cook using this simple technology and see jam in a jar that will remind you of jelly. Quick and very tasty, in just a couple of minutes you can finish a large number of preparations.

By the way this recipe I already described in my other article when they did it and said that it is universal and has been tested over the years.

Don’t forget about the proportions, as everywhere else they are taken 1 to 1. I decipher them in in this case this means that if you took one glass of currants, then you will need the same amount of granulated sugar. If we convert this into kilograms, it will come out something like this: 1.250 g of granulated sugar is needed per 1 kg of berries.

We will need:

  • black or red currants - 3 tbsp.
  • granulated sugar - 3 tbsp.
  • water - 0.5 or 1 tbsp.


Stages:

1. For work you will need clean jars. Wash them first baking soda, and then boil or hold over steam.


2. Place the currants in an enamel deep bowl. Take berries that are ripe and firm, without visible damage. Wash in cold water from the tap. Next, drain off all excess moisture and start cooking.


3. Move to the stove, pour in a glass of water, maybe take a little less. Turn on the flame and bring to a boil.


4. Cook for exactly 15 minutes. Remove from heat and immediately add granulated sugar. Which will almost instantly begin to dissolve. It is most convenient to stir with a wooden spatula.


5. When all the grains of sugar have dissolved, let the jam sit for a while and rest. Next, pour it into jars and screw on the lids.

If you pour it very hot, the berries will separate from the syrup and you will get this picture, empty in one place and thick in another.

By the way, it’s very convenient to pour the treat using a funnel.


6. This amount of ingredients yielded 6 jars or 1.5 liters. Cool. It is after complete cooling that the jam will acquire the desired consistency and will look like jelly. Store in a cool place.


Thick blackcurrant jam (jelly) through a meat grinder - recipe without cooking

Honestly, I would give a second name to this dish - seedless and skinless currant jam. Such a preparation can be made either raw or, as they say, still alive. That is, you can grind large and small berries with sugar and place them in jars or freeze them.


Or you can do it in a different way, but you’ll see how it is right now.

We will need:

  • currants – 2 kg
  • granulated sugar - 2 kg

Stages:

1. Take the required amount of berries and rinse well in a colander. Allow all liquid to drain. Then transfer to a meat grinder or use a blender, or better yet, a juicer. You will get such a fragrant puree.


2. Please pass the resulting mass through a strainer so that it is homogeneous. This will allow you to get rid of the skins and seeds.


3. Pour the mixture into a saucepan and heat over low heat until the first bubbles appear. Then add sugar, take it 1 to 1, that is, if you get about 1 kg of jam, then add the same amount of sugar.


4. Stir constantly until the grains are completely dissolved, and the heat should be at its lowest at this time. Once the sugar has completely dissolved, cook for another 5 minutes.

Advice! If you want it to be even thicker, then cook for 10-15 minutes, but remember that there will be much less vitamins in the finished product.

And immediately turn off and transfer to sterile glass jars and cover with clean lids.

This is such a beautiful confiture that came out, and look at the consistency, it’s worth a spoonful. Happy discoveries!


Five-minute currant recipe - a simple recipe without water

Well, the recipe couldn't be simpler. What is his trick? And the fact is that preparation comes down to one simple step. As you know, the boiling process destroys vitamin C, and currants contain a lot of it, so you can cheat and not bring the mixture to a boil.

This jelly will be more useful and will give you the preserved vitamins that we so need in winter.

I didn’t add a lot of sugar to this recipe, as they say and is mentioned everywhere, but to make this treat sweet and sour.

We will need:

  • currants – 2 kg
  • sugar - 600 kg

Stages:

1. These are such liquid suns, like black beads. Collect them from your garden or buy them at the market.


2. Grind in a way convenient for you, scroll in a meat grinder, or use a blender or food processor.


3. Then wipe through a strainer, or place in gauze, folded several times to separate the bones and skins. Squeeze out the juice and leave the cake in pies or use for other purposes.


4. Wear gloves and squeeze with your hands.


5. And then place the mass in a saucepan, add sugar. Place on the stove and turn on the minimum setting and heat to 70 degrees, it will take about 5 minutes. Cook while stirring until all the sugar dissolves.

If you still want to boil and make the jam not soggy, then boil for no more than 5 minutes.


6. And then pour into clean jars and close with nylon or self-tightening lids. Store the preparations strictly in the refrigerator. The jam will thicken as it cools completely.


Video on how to cook currant jam in a slow cooker

If you are handy with a slow cooker, then you can easily prepare such a delicacy in it, because if there are very few berries, then this is a great idea. After all, the bowl of such an assistant is quite deep and has high sides.

I suggest you read these instructions in detail and learn some secrets by watching this film. The multicooker brand here is Redmond, but I tried it and made it in Polaris, and it turned out no worse. Take note. Enjoy watching!

Recipe for blackcurrant jam “5 minutes” in glasses

Here is another option, say there were already two above. But this one is special, it has a slightly different structure. This is because the peculiarity of this preparation is that the berries must stand in sugar syrup around one night. Well, then everything is as usual. I also recommend trying it and cooking it sometime in your spare time.

We will need:

  • currants - 4 tbsp.
  • sugar - 5.5 tbsp.
  • water - 0.5 tbsp.

Stages:

1. Put sugar (half the dose) into the washed currants and pour in half a glass of water. Stir and leave to stand overnight.


2. So, in the morning, stir the mass again.


3. Heat the jam over low heat and simmer for about 5 minutes. At the same time, do not forget to take a container with high sides, otherwise it will be difficult to track, as you can see in this photo. Turn away a little and the treat will run away from you.

Once 5 minutes have passed, add the rest of the sugar and cook for another 15 minutes over low heat.

Do not forget to remove the foam when boiling with a special spoon.


4. Before putting it in jars, be sure to check it for readiness, drop it on the side or wall of the dish, if the drop spreads, then the jam is not ready yet.

Pour the cooled treat into sterilized jars and cover with clean metal or plastic lids. Put it in the cellar for long-term storage.

Eat with tea and milk, as well as fresh bread. Bon appetit!


Blackcurrant jam with whole berries - the most delicious recipe

In fact, this option assumes that the currants will float in sweet syrup. It turns out very tasty, especially if you pour this delicacy and also serve it with and.

We will need:

for a 1.5 liter can:

  • black currant berries – 0.8 kg
  • sugar – 760 g
  • drinking water – 1 l
  • citric acid – 2 tsp


Stages:

1. Wash the black berries and place them in an enamel bowl. Add sugar and stir. Sprinkle citric acid, so that the color is fixed. Then pour in a little water to liquefy the mixture.


2. Cook over low heat for 15 minutes after vigorous and active boiling. Berry to berry. After pouring into jars, first wash them with baking soda. Let them cool upside down under the blanket.


3. Close with metal lids for a special machine. Store in a cool and dark place away from direct sunlight.


Assorted red and black currants

Have you ever thought about taking red, black, and maybe white currants and combining them together, that is, together? What do you think will happen? She's still a beauty. The result will be a culinary delight that looks like a rainbow, but this is if you cook the berries whole and do not twist them. Good idea is not it?


You can experiment, take your own varieties of berries and your dessert will turn out even tastier. And in winter it is an excellent helper for colds and viral diseases.

We will need:

  • red and black currants - 500 g each (together 1 kg)
  • granulated sugar - 1.8 kg
  • water - 1 l
  • lemon zest - 1 tsp

Stages:

1. Sort the berries, remove the branches and tails. Wash and shake in a colander to drain all the moisture.


2. Then put sugar in a saucepan (take half of the total amount, that is, 900 g) and pour water into it, turn on the stove over medium heat, the sand will begin to melt before your eyes and turn into sweet syrup. Bring it to a boil and immediately add the berries.

Simmer for five whole minutes, stirring. At this stage, you can already pour it into clean jars and roll it under a sterile nylon lid. If you prefer this option, then add the sugar all at once.

Well, if not, then cool the mass.


3. And take a special device or use gauze. So that all the syrup and juice come out of the berries.


4. And then boil this aromatic liquid again and add the remaining sugar. Stir and add a couple of drops lemon juice, and for piquancy, grated zest. Cook after boiling for 5 minutes.


5. Don’t forget to control the whole process, stir. And then, when the time is up, pour the boiling currant jam into sterile jars with a clean ladle.


6. Screw on the lids and let cool on the counter.


Currant confiture with cherry leaves - you'll lick your fingers!

This delicacy is not only healthy, but it also does not cause allergies in little sweet tooths. Although we adults won’t refuse such food either. After all, it tastes impeccable, it is the cherry leaves that give a new note, shade, and what a fantastic smell.

Do such a miracle for a test and then definitely say “thank you very much.” There is nothing difficult, the main thing is to follow this method described below and you will succeed!

We will need:

  • Currants – 1000 g
  • Sugar - 1000 g
  • Water - 0.3 ml
  • Cherry leaf - 9 pcs.

Stages:

1. Start canning by preparing currants and cherry leaves. Wash thoroughly.


2. Then make syrup from the leaves. Fill them with water and boil, they should simmer for 10 minutes and give off the desired aroma. Then remove them. Add berries to this elixir and cook for about 10 minutes, then add granulated sugar and stir. Cook for another 6-7 minutes.


3. Pour hot into well-washed jars. Cover with lids and store in the cellar.


Let these cute jars fit in your cellar for several months. After all, autumn is coming very soon, and winter is not far away. There will be something to remember during home gatherings on long evenings.

I say goodbye to you until tomorrow and wish everyone have a great day and sunny weather. Good bay!

Making incredibly tasty blackcurrant jam for the winter has long become a tradition. Our grandmothers and great-grandmothers did not particularly understand chemical composition black currant. They just knew that this was a very healthy berry, it would relieve fever and give strength. Therefore, they prepared black currants in the form of jam, and carefully stored each jar of healing potion.

Now we know what the power of blackcurrant is. And every year we try to preserve it with the least loss of vitamins. I also really want to add a modern twist to old traditions. Therefore, recipes for currant jam prepared different ways and with all sorts of additives will come in handy.

It is no secret that more vitamins remain in jam that is not heat treated. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

There is no need to roll up this delicacy with an iron lid. A large number of sugar and correct execution technological process will provide reliable storage even in apartment conditions.


Necessary equipment

  1. Meat grinder or blender.
  2. Deep bowl for stirring jam.
  3. Convenient large spoon or wooden spatula.

Ingredients

  • Black currant berries - 1 kg
  • Granulated sugar – 2 kg.

Step by Step Actions


That's the whole simple process. And the result is a treasure trove of useful things and goodies in your own pantry. The owner has something to be proud of.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the most in a simple way. Same a good option. The jam turns out thick and rich. The recipe is also good in cases where there is a bountiful harvest of berries.

Required Ingredients

  • Blackcurrant – 1 kg.
  • Sugar - 800 gr.

Making jam

  1. Sort the berries, wash them thoroughly, and place in a colander.
  2. Pour boiling water over it. You can also immerse a colander with berries in boiling water for a few seconds.
  3. Wait a little until the water runs out.
  4. Place the berries in an enamel bowl, cover with sugar, and set aside for a while. The berries should release juice.
  5. After a while, carefully mix the mass with a wooden spatula. This will speed up the process of juice secretion. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to put the berries overnight and return to the process the next day.
  6. Then the basin should be placed on low heat.
  7. While stirring, let the mixture boil.
  8. Boil the jam for 15-20 minutes, turn off the heat.
  9. Distribute into sterile containers and roll up with iron lids. Allow to cool and store.

Such jam, and a soft top - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

Jelly-like blackcurrant jam

Very good recipe. The berries turn out soft and tender. The jam is delicious and the price is good. Try it and see for yourself.

We will need

  • Prepared currants - 4 cups (sorted, washed, dried)
  • Sugar - 6 cups
  • Water – 2 glasses.

Making jam

  1. Pour the water into an enamel pan or basin.
  2. Add half the sugar, boil, stirring.
  3. Place all the berries in the boiling syrup, stir and bring to a boil.
  4. Cook for 7 minutes.
  5. Add the remaining sugar, stir, cook for another 5 minutes.
  6. Place hot in sterile jars and seal with iron lids.

It won’t take you much time to prepare, and you’ll get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut out a circle from tracing paper to the size of the jar. Soak it in alcohol or vodka, put it on top of the jam, and then roll up the jar. There will never be mold.

Five-minute blackcurrant jam

Wonderful jam with many advantages. Fast – the name refers to the speed of preparation. Healthy – the vitamins and microelements we need are preserved as much as possible. Finally, it's just absolutely delicious.

Ingredients

  • Water – 1.5 cups
  • Black currant – 1 kg
  • Sugar – 1.5 kg (can be reduced to 1.3 kg).

Step by step process


That's it, quickly and tastefully. Enjoy your tea!

Recipe for blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. Besides, Double punch for vitamin deficiency. Raspberries will slightly dilute the specific taste of currants and add their sour flavor to the jam.

How many raspberries can you add? Yes, as much as you want, but no more than the currants themselves. The ideal option is the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely prepare currant jam with raspberries.

Preparing the ingredients

  • Blackcurrant – half liter jar
  • Raspberries - half liter jar
  • Sugar - two liter jars (weight approximately 2 kg).

note that total berries should be 2 times less than the amount of sugar.

Making jam


It is better to store this jam in the refrigerator. Still, it is not possible to remove all the water from raspberries after washing. If there is not enough cold, the finished product may deteriorate. And the jam will be guaranteed to stay in the refrigerator - tested for personal experience method.

Rumor has it that raspberries don't need to be washed. But this is a purely personal matter.

Blackcurrant jam with dried apricots for the winter without cooking

Dried apricots can change your favorite jam beyond recognition. This is, well, very tasty and interesting. Dried apricots, no less healthy, will join the vitamin army of currants.

Ingredients

  • Black currant berries – 800 gr.
  • Dried apricots – 200 gr.
  • Granulated sugar - 2 kg.

We prepare an unusual yummy


Your household will be delighted with the amazing jam. You can enjoy drinking tea with it, add it to your oatmeal in the morning, and serve it with pancakes.

Jam – five-minute blackcurrant with ginger

Delicate ginger flirts with rich currants. The result is an exquisite taste and extraordinary aroma of jam. To appreciate it, you just need to cook and try.

Let's prepare a set of ingredients

  • Blackcurrant – 500 grams
  • Sugar - 750 grams
  • Small ginger root
  • Water – 250 – 300 ml.

Making jam


We fantasized a little and diluted the traditional classics. Our currant jams have taken on new notes.

Still, this is a good thing, old traditions in a modern version. Is not it?

We present to your attention several magical recipes instant cooking red and black currant jam. Our specialists have prepared for you a detailed step by step plan steps on how to make currant jam. By repeating this, you can pleasantly surprise your family with its extraordinary taste. We offer you a choice of 4 options of inimitable, delicious, fragrant way How to make homemade currant jam. May your winter tea parties 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 so many products homemade jam Currants will make 4 jars with a capacity of 500 ml. lovely, delicate jam. Treats for family and friends.

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

What will you need for currant jelly for the winter:

  • Currant berries – 2 kg.
  • Sugar – 2 kg.
  • Water – 400 ml.

How to make currant jelly:

  • Place the fruits in a saucepan and add water. Small debris will immediately float away. Drain the water and repeat several times until the dirt disappears. Rinse the fruits and dry them on a pre-lined paper towel.
  • Select medium size, dry only, without external damage berries
  • Boil the syrup: bring water to a boil, add 1 kg. granulated sugar until dissolved.
  • Boiling, thick syrup carefully pour in the currants
  • Bring the pan with the berry mixture to a boil, stirring gently, and cook for 5 minutes. Turn off the fire.
  • Add the rest of the sugar and stir until completely dissolved, so as not to damage the berries.
  • The currant jam has finished cooking.
  • Pour jelly jam into sterile jars and roll up the lids.

Currant jam prepared for the winter will be liquid at first, but when it cools, it will become jelly-like.

2. Currant jam for the winter

A classic recipe from our grandmothers. My whole family has always liked this kind of currant preparation for the winter.

To make currant jam for the winter you will need:

  • Currant berries – 1.5 kg.
  • Sugar – 1.5 kg.
  • Water – 1.5 cups.

How to make currant jam:

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

3. How to make red currant jam

Red currants are rich in vitamins. You can make very tasty jam from it or make jelly for the winter. We offer you a simple recipe for 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 g (depending on the sweetness of the berries, sweeter ones need to add less sugar).

How to make redcurrant jam:

  • Sort through the fruits, remove the branches, discard the rot, and rinse.
  • Take a saucepan, add fruit, pour 1 liter of water. Set heat to medium, bring to a boil, cook for 2-3 minutes.
  • Rub the boiled fruits through a colander, pour the resulting mass into 1 kg. granulated sugar. Let it brew for a while so that the berries absorb the sugar and release the juice.
  • Cook over low heat for 30-40 minutes.
  • Pour into sterilized jars. Turn over and 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 treatment without bringing to a boil.

Ingredients:

  • Berry – 1 kg.
  • Sugar – 1 kg.

How to make candied currant jam:

  • Sort and wash the berries under running water. Dry by laying out a paper towel.
  • Grind the fruits through a meat grinder, or crush them with a wooden pestle. You can alternately grind the berries and granulated sugar in a meat grinder.
  • The resulting berry puree is placed 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 into the hot dessert and rolled up with a lid.

    • Any blackcurrant bush can be affected by pests, despite the fact that it is a varietal one or has been growing for a long time. personal plot. Certain vaccinations for the black bush...

How to make delicious currant jam for the winter. Recipes, tips and recommendations from the culinary portal website

Currants are a real storehouse of health. Currants enhance blood formation and reduce acidity gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content ascorbic acid 4 times higher than in citrus fruits. 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 everything beneficial properties 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 cooks quite quickly, much faster than it takes preliminary preparation 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 stacks Sahara,
300 ml water.

Preparation:
Rinse the berries and place in a sieve. Make syrup from half the norm 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 immediately roll up.

Blackcurrant jam “Three by five”

Ingredients:
3 kg currants,
4 kg sugar,
3 stacks 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, cook for 5 minutes and package in sterilized jars.

Jelly blackcurrant jam

Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks 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 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 up. The berry pulp can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg 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.

Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
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 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 stacks Sahara,
2 stacks 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. Transfer to sterilized jars and seal.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey,
2 stacks 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 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 up.

Blackcurrant and raspberry jam

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

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then put 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 stacks raspberries,
1 stack water,
15 stacks 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 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks 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 stack 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.

Not the only type of currant grows in our gardens: black is perhaps the most popular, but also red and white currant has its 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 stack 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 red currants,
1.4 kg sugar,
1 stack 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 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 a puree from raspberries or strawberries 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 up.

Assorted currant jam and walnuts on honey

Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 stack. 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. 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 roll up.

Redcurrant jam with bananas

Ingredients:
1 l red currant juice,
600 g 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 cook, 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 red currant puree,
500 g pitted cherries,
1 kg 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 red currants,
1 kg 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 red currants,
1.5 kg gooseberries, slightly unripe,
3 kg 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 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 white currants,
1.3 kg sugar,
2 stacks 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.

Happy preparations!

Larisa Shuftaykina

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