How to make blackcurrant jam. How to make thick and tasty blackcurrant jam? Blackcurrant jam with lemon

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

I expected that this is how everyone makes blackcurrant jam, and I was very surprised when they poured currant jam on my ice cream in a cafe. ... It was a boiled mass, very sweet and incomprehensible. I suggest you make blackcurrant jam according to my mother’s recipe - moderately sweet, very beautiful and aromatic.

The recipe for the preparation is very simple; in addition, you can use it to make jam from red or white currants.

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

Ingredients:

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

Cooking process:

Making currant jam, like any other berry, begins with sorting it. Carefully inspect all the currants so that the berries are fresh and not rotten (if you did not pick them yourself, but bought them at the market).

Rinse the currants 2-3 times. Usually all the leaves and sticks float on top. Place the berries on a sieve to drain.

The essence of the recipe is that the berries need to be loaded into syrup, and not covered with sugar. Water is needed precisely so that the sugar melts and does not turn into caramel. During the preparation of syrup, almost all of the water evaporates. You need to cook the jam in an aluminum basin or stainless steel container. In an enamel container it will simply burn.

Place water and sugar on low heat. You need to bring it to a boil and cook 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 cooking utensils must be selected based on the jam yield.

Pour currants into boiling syrup. Cook after boiling for 5 minutes, skimming off the foam.

The currant jam needs to be completely cooled for five minutes. It is advisable to leave it overnight so that the berries are properly saturated with syrup.

In the morning, boil the berries again for 5 minutes. Cool 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.

Let the jam boil for the last time and boil for 5 minutes.

Pour hot blackcurrant jam into jars and close with screw caps or turnkey lids.

Leave to cool upside down, wrapped in a blanket.

Of course, this was a traditional recipe for making jam.

You can add currant jam to it – the results, I can assure you, are very tasty.

Can be added to compotes made from dried apples in winter - they enhance the taste of the compote and make its taste more interesting.

I also pour this jam over pancakes and just ice cream; you are guaranteed a beautiful presentation and incredible aroma of the dish.

There are several more options for currant jam, for example, the jam according to the above recipe, only with nuts, is very tasty.

Blackcurrant jam with nuts

We take the same amount of berries, water for syrup and sugar as in the recipe above.
You need ½ cup of nuts per 1 kg of currants.

For nuts, ideally you need to take almonds and fry them in a frying pan. Chop the nut with a knife and add it to the last stage of cooking.

Expensive almonds can be replaced with roasted walnuts. I tried this jam with pine nuts - it’s simply manna from heaven, but the price of this nut is simply astronomical.

This preparation option is suitable specifically for dessert; it is convenient to pour it over strudel and ice cream when serving.

Currant jam with honey "Paseka"

healthy recipe without cooking

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

Ingredients:

berries,

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

My favorite ratio is half raspberries to half blackcurrants.

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 stir for a long time, and it is better to choose liquid honey, not sugared, 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, place the honey and currants in small jars. Pour a little honey or add 1-2 tablespoons of sugar on top of each jar. This way the jam will last longer.

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

Ekaterina Apatonova added her photo to the recipe for fresh pureed currant jam without sugar.

Good luck with your currant preparations this season!

You might like this recipe for plum jam with chocolate:

Best regards, Anyuta.

Black currant is a berry whose benefits have been known since ancient times. These berries are simply a “vitamin bomb” for the body, because... Black currant contains a huge amount of vitamin C, B1, PP, as well as a numerous number of useful trace elements and minerals.

Surprisingly, by eating 2 tablespoons of black currant in any form, a person will provide himself with a daily requirement of the main series of nutrients.

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

All kinds of compotes, jellies, jams are made from black currants, they are frozen, but the most common method of preparation is jam.

Amazing properties of black currant

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

Currants not only treat colds, they will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.

Surprisingly, black currant can tenfold increase the effectiveness of antiviral drugs and antibiotics.

Correct selection of berries and their preparation

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

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotika, Dubrovskaya, Dobrynya, Izyumnaya and others. Large berries are quicker to process (sort, wash), so the preparatory process will take much less time.

You should also consider the thickness of the berry peel. For jams and compotes, varieties with thin skin are more suitable, but for freezing, on the contrary, those with thick skin are more suitable.

For jam, take well-ripened currants; they must be carefully picked from the bunches, removing spoiled and bruised berries, and placed in a colander. Rinse thoroughly under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

Grated currants with sugar - ideal jam for the winter

Ingredients

berries – 1 kg;
sugar – 1.7 kg.

Preparation

Prepare large currants as described above. Spread them on a towel and dry thoroughly for several hours.
Then pour two handfuls of currants into a bowl and mash each portion with a masher.
Transfer the berry mass into a clean saucepan, add 500 g. granulated sugar and stir until the sugar crystals are completely dissolved.
Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring periodically throughout the day.
When all the sugar has dissolved, the jam should be distributed into dry jars and covered with lids. This jam should be stored on the refrigerator shelf.

Blackcurrant jam

According to this recipe, the jam looks more like jam, because... It turns out thick, tasty and very fragrant.

Ingredients

Blackcurrant – 14 cups;
Granulated sugar - 18 glasses;
water – 3 glasses.

Preparation

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

Video recipe for blackcurrant jam.

Double benefits 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 glass;
Honey – 2 teaspoons;
Drinking water – 1 glass.

Preparation

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

Variant of preparation from black currants and bananas

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

For cooking you need the following products:

currants – 0.5 kg;
granulated sugar – 0.5 kg;
ripe bananas – 0.5 kg.

Preparation

Place the berries and sugar in a blender bowl and beat until the sugar is completely dissolved. Peel and cut the bananas into cubes, place them in a blender and blend until smooth.
Place the resulting mass in sterile jars, close and store in the refrigerator.

This aromatic jam has a mousse consistency, spreads perfectly on bread and does not spread. Bon appetit!

Currant-apple jam

Blackcurrant jam on its own 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;
Black currant – 0.3 kg.

Preparation

We sort out the currants, wash them and place them in the bowl of a food processor or blender, add sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
Wash the apples, remove the core and cut into slices. Squeeze the juice out of a quarter of a lemon and mix with a little water. Pour this water over the prepared apples to prevent them from darkening.
When the currant puree has reduced a little, add apples to 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 immediately or serve it with pancakes or pancakes. Bon appetit!

Amazing video recipe

How to properly store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam is prepared quickly or simply pureed with sugar, then it should only be stored 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 at room conditions. But it’s better not to risk it and put such preservation in a cellar or basement. Make some jam and bon appetit everyone!

Hello dear readers. Currant is a berry loved by 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 pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven; they can not only improve immunity, but also regulate the functioning of the intestines and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach and help the process of hematopoiesis.

This means that in winter you can enjoy healthy currant desserts, while strengthening the body’s protective properties.

OUR RECIPES:

“Pyatiminutka” blackcurrant jam

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

You will need:

sugar, 1.5 kilograms;
drinking water, 200ml.

Preparation

First, you will need to sort through the berries for any dented or damaged specimens, leaves or twigs.
Rinse the currants, you can do this in a sieve under water. Spread on cloth or paper towels to drain.
At this time, cook the syrup; it is prepared as follows. Pour all the sugar into a ladle or pan of suitable volume, add water, and heat it on the stove until all the crystals dissolve. It is worth saying that water is not added to the jam, but this recipe will require it.
Wash the 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 “Five Minute” boils too much. In such a short time, the currant jam will acquire a beautiful color, and the berries will remain intact.
Pour the hot jam into jars, close or roll up the lids.
Place upside down on a blanket, wrap until completely cool.

Blackcurrant jam with whole berries

If whole currants are included in the jam, it is not only tasty, but also looks beautiful. You can drink tea or bake a pie with this sweetness. Making currant jam is not at all difficult.

You will need:

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

Preparation

Sort the berries, rinse and place on paper towels to dry.
Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will release.
Pre-prepare the lids and jars, wash and sterilize in the oven or over steam; if there are only a few of them, you can use the microwave.
Place the berry mass on the stove, turn it on to medium power, and cook until it boils. You can stir with a silicone spatula; it will prevent you from accidentally crushing the berries. Remove the foam formed on the surface each time.
Boil until the crystals are completely dissolved, turn off the stove and let cool until warm.
Boil the jam again and let it cool.
The third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
Turn the jars upside down, place them on a blanket and wrap them up. Leave in this position until they cool down.

Blackcurrant jam with raspberries

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

You will need:

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

Preparation

Pour pre-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 wash the berries. Sprinkle on a paper towel to absorb all the water.
Place the raspberries and sugar in a large, thick-bottomed saucepan and place on the stove, turned on at medium power.
Bring the berries to a boil (skim off the foam), and wait until the remaining sugar dissolves. Turn off the stove and cool.

Wash jam jars and lids with baking soda and sterilize.
Repeat the previous point again.
Add currants to the cooled raspberries, boil and cook for 10 minutes.
Place the hot assortment into sterile jars, close tightly or roll up the lids.
Wrap it upside down in a blanket and let it cool completely.

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

How to make 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 achieve thick currant jam

Makes the consistency of the jam denser, a little more sugar;
Currants have the property of imparting thickness to the finished product. You can cook the berries longer, but watch the color of the mass. When she begins 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 when boiling.

Blackcurrant jam for the winter - recipe

Black currants make a thick jam, which contains only sugar and berries. It holds its shape well and can be used for making sweet pastries or applied to a piece of fresh loaf.

You will need:

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

Preparation

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

Currant jam without cooking - raw

Black currants are suitable for storing for the winter not only in the form of jam. These berries, pureed with sugar, turn out 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 type of “raw jam”.

You will need:

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

It’s worth saying right away that using a blender is not necessary, but this reduces the cooking time; you can puree the berries using a puree masher or a fork.

Preparation

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

If you plan to freeze the “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 and dry them on a towel. They must be dry so that the currants do not “ferment.”
Pour the berries, ground with sugar, into prepared containers, close with lids, and place in the refrigerator.

Currant jam with mint

Mint added to jam will give it a fresher aroma and subtle taste.

You will need:

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

Preparation

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

The jam turns out very tasty, unusual, piquant. You will love this jam.

Blackcurrant jam without seeds and skins

This recipe is more labor-intensive than previous options, but you can work hard for the result. Currants separated from seeds and skins are a truly royal dessert.

You will need:

black currants, 1 kilogram;
sugar, 1 kilogram.

Preparation

Sort the berries, discard leaves or spoiled specimens, and wash in a colander under running water.
Place on several layers of paper towel to dry.
Using a meat grinder or blender, grind the currants into puree, then pass it through a sieve. This way, the seeds and skins will not end up in the jam.
Place the grated currants into an enamel or non-stick pan.
Bring to a boil on medium-high burner, stirring, add sugar, reduce power, cook for 5 minutes.
Let the jam cool, bring to a boil again, and keep on the stove for another 10 minutes.
Pour currant jam into pre-sterilized jars and screw on the lids.
Wrap in a blanket, bottom up, and leave to cool completely.

Black and red currant jam - assorted

The combination of black and red currants gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is no more difficult to prepare than from one type of berry.

You will need:

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

Preparation

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

Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.

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

Benefits of blackcurrant jam

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

The most common way to store currants is jam. It helps strengthen immune defense in winter. This product contains many useful substances:

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

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

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

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

Black currant significantly improves blood composition and stabilizes blood pressure. Doctors recommend taking it to people after surgery and to patients with weakened immune systems.

In addition, currant berries prevent the occurrence of diabetes.

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

Ripe berries are used to prepare blackcurrant berries for the winter. They are harvested in dry weather, when within a week after all the fruits on the bush have fully ripened.

Ripe berries are black. They have more sweet notes in their flavor and come off the brush easily.

There is no need to keep ripe fruits on the bushes. In overripe berries, the level of vitamins decreases and they are poorly preserved.

Before harvesting, black currant berries are sorted, debris and stems are removed and washed. Thin-skinned fruits are good for jam, and thick-skinned fruits for freezing for the winter. You can only store dry, undamaged fruits in the refrigerator.

Before you start preparing jams or blackcurrant preserves, jars in which the dessert will be stored are first prepared. It would be best to use a half-liter or liter container, since open jam in a large container in winter may quickly not be used up and spoil.

Preparing glass jars for jam is easy. For this you need each container:

check for cracks;
wash thoroughly;
pour boiling water over;
dry.

Currants can oxidize when interacting with metal, and therefore it is recommended to select varnished lids for screws.

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

Popular recipes for black currant jam

Currants boiled and rolled into jars are very useful in cold weather. This aromatic jam has a unique, excellent taste.

Five minutes - quick and easy

one and a half kilograms of sugar;
a kilogram of large black currants;
one and a half glasses of water.

The currant fruits are blanched for a couple of minutes over low heat. Place sugar and water on low heat. The berries already removed from the heat are added to the boiling syrup, and the whole mixture is cooked for just five minutes. The hot jam is placed into pre-prepared glass containers and covered with lids. The berries in this dessert remain intact.

Five-minute blackcurrant jam: video

one kilogram of prepared blackcurrants;
one and a half kilograms of sugar;
half a liter of clean water.

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

The jam is poured into prepared sterilized jars and sealed with lids. Place each filled glass container, neck down, on a flat surface and leave until completely cool.

Blackcurrant jam recipe: video

kilogram of currants;
one and a half kilograms of granulated sugar.

Mash the pre-prepared dry fruits with a wooden masher in an enamel bowl. Place the entire berry mass in a saucepan and stir with half a kilogram of sugar until the sweet crystals are completely dissolved. Then remove the mixture from the heat, add the remaining sugar and leave for six hours until it is completely dissolved. During this time, the berries need to be stirred periodically. This jam, placed in jars, is covered with lids and stored in the refrigerator.

Blackcurrant jam without cooking: video

Jams and jellies

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

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

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

Blackcurrant jelly for the winter: video

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

Initially, you need to cook the syrup from sugar and water over low heat. Berries of two types of currants are added to the finished sweet mixture, and the whole mass is brought to a boil. Afterwards, the hot berries in syrup must be removed from the heat and left for twelve hours. The infused sweet mass is simmered over low heat until the sweet mixture stops spreading over the plate. Hot jam is poured into sterilized glass jars and placed on a flat surface, turning upside down.

one lemon;
kilogram of black currant berries;
one and a half kilograms of sugar.

The berries should be peeled and washed. Dry and grind with a blender along with sugar. Then this mass must be put on low heat and cooked, stirring occasionally. Fifteen minutes after boiling, add thinly sliced lemon to the hot mixture and boil everything for another fifteen minutes. The hot berry dessert is poured into jars and left to cool. After this, the top of each jar is covered with paper circles, which are soaked in vodka. The top of the jar is tied with a polyethylene film.

Blackcurrant jam with lemon: video

Currant jam with other berries

You can add a variety of original flavors to blackcurrant jam by mixing it with other healthy berries.

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

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

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

You need to pour water, seven hundred grams of sugar and raspberries and currants into the pan. Mix all ingredients and cook over low heat for no more than seven minutes. Pour the remaining granulated sugar into the hot mixture and stir until completely combined. Afterwards, put the jam into jars, which are sterilized in advance, and roll up the lids. Place each container upside down to cool.

Blackcurrant and raspberry jam for the winter: video

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

Add black currants to the hot syrup of sugar and water and simmer over low heat for ten minutes. Afterwards, grapefruit slices are added to the berry mass, which are previously cleared of seeds and side films. The jam is cooked for another twenty minutes. The finished dessert is poured into prepared jars and sealed with varnished lids. Inverted closed jars are covered with a warm blanket and left for a day.

You can enjoy the taste of fresh currants in winter by making jam without cooking. This dessert can only be stored in the refrigerator for no more than three months.

Cold blackcurrant jam

kilogram of large ripe berries;
two kilograms of sugar.

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

Currants ground with sugar: video

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

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

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

Black currant jam contains a considerable percentage of sugar. Due to this, it is not recommended to be used frequently for obesity and diabetes. You should also not eat blackcurrant dessert if you have an individual intolerance or are allergic to the product.

The beneficial qualities of black currant have been known for a very long time. Almost every housewife tries to make several jars of jam from this valuable, tasty berry. This dessert will fill the body with energy on winter days and prevent colds.

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 hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 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 all the beneficial properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your home.

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

Blackcurrant jam “Pyatiminutka”

Ingredients:
12 stacks currant berries,
15 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 it 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 it up.

Blackcurrant jam

Ingredients:
1 kg sugar,
1.25 kg blackcurrant puree.

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

Blackcurrant jam with lemon

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

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

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples,
4 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 sugar.

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

Blackcurrant and raspberry jam

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

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then 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.

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

Jelly red currant jam

Ingredients:
1 kg red currants,
1 kg sugar,
1 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 it up.

Assorted jelly of red currants and raspberries or strawberries

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

Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make 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 it up.

Assorted jam of currants and walnuts with honey

Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 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 into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam while hot in sterilized jars and seal.

Redcurrant jam with bananas

Ingredients:
1 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 simmer, reducing heat, for 40 minutes. Pour into sterilized jars and seal.

Redcurrant jam

Ingredients:
1 kg red currants,
1 kg sugar.

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

Redcurrant and cherry jam

Ingredients:
1.5 kg 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 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