Blackcurrant jam - strengthening the immune system in winter

If you have a meat grinder, then it is better to grind the blackcurrants through it, since the skin of the berries is quite dense. I don’t have a meat grinder, which actually stopped me from making jam, so I processed the berries in a food processor using the “metal knife” attachment. As you can see in the photo, rough pieces of skin remain.

After this, the mass must be rubbed through a sieve.

I got 330 grams of the resulting puree.

Pour the puree into a saucepan with a thick bottom, add sugar, stir and place on high heat, covering the pan with a lid.

Bring to a boil, then remove the lid, stir and begin to collect the foam with a spoon. Cook the jam over medium heat, stirring, for 5-7 minutes. Currants gel perfectly.

You can check the readiness of the jam by dropping a drop onto a cold saucer - the drop should not spread. Pour the hot blackcurrant jam into a clean, sterilized jar, cover with a boiled lid, turn over and let cool. This time I miscalculated the container a little and the jar turned out to be incomplete. The cooled jam acquired a thick consistency. Store at room temperature and put the opened jar in the refrigerator. In winter, this jam will be a wonderful reminder of summer!

• you need to prepare more sugar - currants have a natural sourness;
• You can cook jam only in stainless steel containers; the rest, when interacting with fruit acid (which blackcurrants contain in large quantities), release harmful substances, and they can cause poisoning.

Well? Let's get started?

You will need:

• black currant 330 g;
• sugar 330 g;
• agar-agar 10 g (can be replaced with gelatin).

Jam is a great addition to any dessert. It can be added to ice cream, pancakes, pancakes and cheesecakes, or you can simply drink tea with it.

How to make blackcurrant jam with agar-agar for the winter

Rinse the berries thoroughly, remove the leaves and any excess. Throw away rotten and spoiled berries.

Place in a deep container and cover with sugar.

Mash the berries until smooth.

Add agar-agar and mix well.

Bring to a boil over heat, stirring the currants occasionally.

Cook for ten minutes.

Divide the jam into jars, close tightly and tip onto the lid. You can cover it with something warm and put it in storage in the morning.

Little culinary tricks

• If, when putting jam into jars, a few drops get on the neck, wipe them off immediately. The consistency of the jam is quite dense and when dry, these drops will not allow the lids to be tightly screwed on, which means that it may disappear;
• When making jam without gelling ingredients, you can check whether it hardens. To do this, drop jam onto a cold saucer; if the drop spreads, you need to boil for a few more minutes;
• if you are preparing jam without gelatin, it requires additional cooking time to obtain the desired consistency;
• jam, unlike preserves, needs to be twisted almost instantly after pouring into jars;
• If the berries are dense, it is better to mash them first and then sprinkle them with sugar.

See what else you can do

Calories: Not specified

Preparation time:
Not specified
This particular jam turns out simply impeccable - thick and incredibly beautiful consistency, stunning appearance and bright, excellent taste, not cloyingly sweet or sour. And it can be made at home by novice cooks: our step-by-step instructions will help you make blackcurrant jam for the winter simply and quickly. This jam goes perfectly with toast or butter - with a cup of coffee it makes a wonderful snack or addition to breakfast. Also, due to its thickness, blackcurrant jam can easily be stuffed into baked pies or added to puff pastry. In any case, the jam will not sit idle on the shelf of your bins, so don’t be lazy and stock up on a couple of jars of homemade delicacy for future use.

- black currants - 300 g, - sugar - 300 g, - water - 50 ml.

Recipe with photos step by step:

The first step is to thoroughly wash the currants, remove dry leaves or twigs, if any. Then place the currants in a sieve to drain the water. Place the currants in a bowl or saucepan to make jam. Pour literally 50 ml of clean filtered water. There should be very little water, it is needed so that the berries quickly steam and release their juice. So, move the pan to the stove, be sure to close the lid. After five minutes of cooking, a sufficient amount of juice was released. Now you will need a blender, use it to grind all the currants into a homogeneous mass. If you want the finished jam to have a completely homogeneous consistency, then you will have to grind the chopped currants through a sieve. If you do not grind, small particles of berries will remain, which are always appropriate in jams. Add the entire portion of granulated sugar and return the pan to the heat. After boiling, a foam cap will appear on the surface; it must be removed with a wooden spoon. The jam should be boiled to the desired thickness, at least doubled. It will take about half an hour to boil the jam. Towards the end of cooking, prepare the jars - wash with soda and sterilize, do the same with the lids. Divide the hot boiling jam into the jars, immediately roll them up and put them in a secluded place. Place the jars upside down, cover with a blanket and leave for a day. Then transfer the blackcurrant jam to the cellar or pantry. Bon appetit!

Don't forget to check out other recipes in our special selection.

The berry is the absolute champion among other leaders in vitamin C content. Therefore, housewives try to prepare as many desserts as possible for the winter. Blackcurrant jam will decorate a collection of jars proudly standing on the shelves. I have a lot of desserts in my collection of recipes, since there are several varietal bushes with large berries growing on the plot. I share with everyone - cook thick jam-jelly for five minutes, combine with cherries, oranges, gooseberries, raspberries, do it without cooking, or even without sugar.

And in winter, drink tea with a delicious dessert, make homemade cakes, decorate ice cream, pudding, and casserole.

Summarize

It takes a little time to figure out how to make blackcurrant jam for the winter, and which recipe to choose depends only on personal preferences. If you don’t have a lot of free time, you can make jam according to the “five-minute” recipe. For lovers of a thick dessert, we can recommend a recipe with gelatin, and for those who watch their figure and count calories, a sugar-free currant dessert is suitable.

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How to make thick blackcurrant jam for the winter

• For cooking, pick the berries soon after rain, but in sunny weather, then they will be as juicy as possible.
• Decide for yourself whether to remove the small tails at the top. I don’t do this in jam, but for jam, with its jelly structure, I recommend removing it.

How much sugar to take

The proportions of sugar and currants depend on the recipe and additives in the dessert. Unless this is specifically stated in the recipe, the ratio is usually 1 to 1.5; one and a half kg per kilogram of berries is taken. sweets.

The benefits of black currant

This type of berry contains a huge amount of vitamins C, B, E, P and K, it also contains fiber, pectin, carbohydrates and minerals - zinc, iron, copper, manganese and potassium. The concentration of ascorbic acid is 5 times higher than in red currants. Berries also contain organic matter. If you have atherosclerosis, you should eat currants every day to prevent the disease. Currants can relieve inflammation and have a diuretic effect, thanks to tannins and essential oils. To reduce the effects of radiation and remove toxic components (mercury, lead and cobalt), it is recommended to drink a decoction of dried black currant berries. This effect is due to the high content of folic acid in fruits. In addition, berries help enhance the effect of antimicrobial and antiviral agents, as well as antibiotics.

Phytoncides, which are part of black currant, help in the fight against staphylococcus bacilli, diphtheria and dysentery. Doctors prescribe tinctures or decoctions of berries for intestinal disorders, gastritis, hepatitis, as well as liver failure, iron deficiency anemia and infectious diseases. But they should be used with extreme caution: treatment with black currant is contraindicated for people with diseases of the cardiovascular system and varicose veins.

Delicious orange jam - a simple recipe (step by step)

The secret of this unusual jam is the addition of cardamom and orange. By the way, in winter I never throw away tangerine and orange peels. I dry them and put them away until summer. In the summer I put it in all my desserts for the winter.

You will need:

• Berries – 1 kg.
• Granulated sugar – 550 gr.
• Orange.
• Lemon – ½ part.
• Cardamom – 5 boxes.

Making jam:

1. Sprinkle selected currants with sugar, stir and do other things for 6 hours.
2. Place the pan on the stove and bring to a boil. turn it off and cool slightly.
3. Rub the mixture through a sieve. Don’t throw away the cake; there are a lot of vitamins left in it. Freeze and cook compote in winter.
4. Add sugar, cardamom, chopped orange zest, pour in lemon juice.
5. Boil the mixture and cook for half an hour. Pour into jars and store.

Recipe 2. Five-minute jam

This is a fairly quick recipe that allows you to preserve the original appearance of the berries with all the beneficial properties. Products:

• Black currant – 1 kg.
• Raspberries – 0.5 kg.
• Granulated sugar – 1.5 kg.
• Water – 150 ml.

Mix washed, peeled and dried berries with half the sugar, put on low heat, and boil for 5 minutes. Remove from heat, add the second part of sugar and stir until completely dissolved. Pour the finished product into sterilized jars and roll up hot.

A simple recipe for blackcurrant jam without cooking through a meat grinder

Keep the classic recipe for making delicacies. The simplest, but despite this, no less tasty.

Required:

• Currants - kilogram.
• Sugar – 1.5 kg.

Step-by-step preparation of jam:

1. Prepare the currants for cooking, grind them with a blender or another suitable method (the old fashioned way, through a meat grinder). Everyone’s preferences are different, personally, I like it when the treat contains pieces of berries. That’s why I don’t work very conscientiously as a blender.
2. Add sugar and mix the mixture well.
3. Let it cook. You can turn the heat to maximum at first, but according to the rules, it is better to warm the berries at least on moderate.
4. After bringing to a boil, lower the heat and skim off the foam.
5. Continue cooking for 10 minutes. Turn off and set aside for 6-8 hours.
6. Make two or three more boils in the same way. We cooked and rested.
7. During the last cooking, if the berry is quite juicy, additional time will be required to boil the dessert to the desired consistency. Be guided by your currants.

Making jam from currants and other berries

Compound:

• Black currant – 1 kg
• Gooseberries – 600 g
• Sugar – 1 kg

Preparation:

1. Remove the stems of currants and gooseberries, rinse and dry. Rub the blackcurrants through a sieve into a deep saucepan, add sugar, put on fire and cook over medium heat until the sugar is completely dissolved.
2. Gradually add gooseberries to the boiling syrup. Cook the jam for about 10 minutes, then leave for 6 hours, then cook again for 10 minutes. Do this 4 times.
3. Pour the finished jam into sterile jars, close the lids and store in a cool place for storage.

Thick blackcurrant jam with gelatin

If you want to make really thick jam so that the spoon stands at attention, use thickeners. Now you can find several types - gelatin, preserves, Zhelfix, and others, which contain natural pectin. Many people use starch and agar-agar. The cooking technology is similar to the presented recipe.

• Blackcurrant – 1.5 kg.
• Sugar – 1 kg.
• Gelatin – 20 g sachet.

How to make thick jam for the winter:

1. Select the berries, rinse, and be sure to dry them on a napkin, removing excess moisture.
2. Add a third of granulated sugar and stir. Puree the currants using an immersion blender or meat grinder.
3. Let it cook. Bring to a boil slowly and reduce heat to low. Add gelatin and remaining sugar.
4. Stir thoroughly and do not leave the stove just yet. Until the sweetness is completely dissolved, the mass must be stirred.
5. The dessert is cooked for about 20 minutes. Then immediately fill the sterile jars and screw them on. When the treat has cooled, transfer it to the pantry.

Home cooking

Currants are ideal for making jelly. It contains so much pectin that even currants, simply ground with sugar, become gelled. Currant jam is a decoration for the dessert menu; the dessert is fantastically aromatic, very tasty and aesthetically pleasing. A cup of coffee and toast with currant jam is one of my favorite options for a cozy homemade breakfast on the weekend. Therefore, now, at the height of the currant season, you need to work a little to prepare elite currant jam-jelly without peel. A large selection of desserts and pastries with berries is available at this link.

Compound:

• Blackcurrant – 1 kg
• Sugar - 700-800 grams
• Water – 600-700 ml

How to make bright, rich currant jam, currant jelly, aromatic dessert from black currants without peel. Preserving jam for the winter.

Sort out the blackcurrants, rinse, place in a deep bowl and add water to cover the berries.

Pour water over currants

Bring to a boil over high heat, reduce heat and simmer for 5 minutes.

Bring to a boil and cook for 5 minutes

Let cool slightly and rub through a sieve into a deep container. Do not throw away the cake; it will serve as an excellent basis for compote, tea, fruit juice, etc.

Pass through a sieve, removing the peel.

You need to add the same amount of sugar as currant juice, this is 700-800 grams. I’m not lazy to weigh it, I have 770 grams of currant juice, I add the same amount of sugar.

Add sugar

Mix currants with sugar, bring to a boil and cook for 5 minutes over low heat, skimming off any foam that forms.

Cook, skim off any foam that forms

Switch off. Let the currant jelly sit for half an hour, then boil for another 5 minutes. Do 3-4 such approaches, constantly removing the foam.

Cook currant jam in several batches until done

This way the jam will retain its color and the destruction of vitamins will be minimal. Homemade currant jelly is ready.

Homemade blackcurrant jam (jelly)

I placed one rosette vertically so that you could see how stable the blackcurrant jelly turned out after cooling.

Homemade currant jelly

To seal currant jam (jelly) for the winter, sterilize the jars and lids as described in the link, canning for the winter, pour the boiling jam into the jars, screw tightly (do not turn over so that the jelly does not freeze at the lid), wrap and leave until completely cool.

Currant jam, currant jelly without peel

From this amount of currants we got three half-liter jars and quite a bit more, enough for a couple of sandwiches.

Blackcurrant jelly (jam)

You can write a poem about color and aroma...

Bright aromatic currant jam without peel

I've been wanting currant jam on a slice of white bread for so long, it's so delicious!

Blackcurrant jam (jelly) without peel

Bon appetit!

Recipe for seedless currant jam-jelly

The dessert prepared for the winter according to this recipe is famous for its especially transparent consistency and beautiful color.

Required:

• Blackcurrant - kilogram.
• Sugar – 0.7 kg. (for not too sweet berries, take more).

How to cook:

1. Thoroughly puree the berry prepared for cooking with a blender until pureed.
2. Then, to remove the seeds, rub through a sieve. Freeze the cake and use it for cooking compotes and jelly in winter.
3. Add sugar to the mixture, stir and let it cook.
4. After boiling, time for 7-10 minutes. Then remove and leave to infuse for several hours.
5. Do 2 more similar boils, but on the last one, simmer slowly for 15 minutes.
6. Fill the jars, let them cool, screw them up, and place them in the cellar.

Traditional recipe for the winter

This recipe, beloved by many, will help you easily prepare redcurrant jam for winter at home. This amazing dish will amaze everyone with its unusual aroma. The recipe is very simple, don't be afraid to cook something new and start creating, then cooking will become your favorite hobby.

Ingredients:

• Ripe currants - 1 kg;
• Sugar - 1.5 kg;
• Water - 2 glasses.

Preparation:

1. Rinse the berries well and dry;
2. Boil water, dip the berries in it for 2 minutes, remove from the boiling water and grind with a mortar;
3. Place the grated berries in a bowl, add sugar evenly and add water. Stirring over low heat, cook everything until tender;
4. When the contents have reduced by half and thickened, the jelly is ready;
5. Currant jam prepared for the winter is transferred to sterile jars, covered with lids and sterilized (1 liter - 15 minutes, 0.5 liter - 10 minutes). This dessert can be stored at home.

Using this method, you can make preparations for the winter, such a sweet will be loved by your loved ones.

How to make jam in a slow cooker for the winter

Many housewives have long adapted to making preserves and jams in a slow cooker. This is much easier to do than it seems.

Take:

• Currants - liter jar.
• Sugar – 2.5 cups.

Preparing jam in a slow cooker:

1. Prepare the berries for work. Pass through a meat grinder.
2. If you want to achieve a transparent consistency, additionally grind the mass in a sieve, removing the seeds.
3. Transfer the mixture into a bowl and add sugar. Stir, close the lid.
4. Select the “Cooking jam” or “Stewing” mode, they are similar. Cook for 20 minutes. Open the lid. If you are not satisfied with the thickness, cook a little more.

Currant jam without sterilization for storage in the refrigerator

Sweet moments are very necessary in our lives. They give special meaning, help you relax and give you a good mood. It’s especially nice when berry jam is prepared using an easy recipe that takes care of us and makes it easy to create. Let's prepare it without sterilization.

The process of origin of the dessert and its result will inspire you to new achievements!

Ingredients (approximately 2.5 - 3 liters of food):

• berries – 1.5 kg;
• granulated sugar – 1.5 kg.

Preparation:

1. The berries must be carefully sorted; no blades of grass or reeds should be left. They must be perfectly cleaned, placed in a sieve and washed with warm water.
2. Place the berries in a saucepan and use an immersion blender or meat grinder. Grind the component using one technique or another. You have a bright and watery consistency.
3. Pass the pulp through a sieve into another container to obtain a perfect puree.
4. Measure how many liters you have. Add sugar at the rate of 1 liter of currant puree - 1 kg of sugar.
5. Mix the ingredients well. The sand must be completely dissolved in the juice. Leave the dessert for 20 minutes to brew. Then pour the jam into clean jars and cover with washed and dried plastic lids. Don't forget to leave some jelly for your next tea party.

Be sure to store the jam in the refrigerator.

Everyone will be pleased with a memorable menu item. It will quickly appear and just as quickly disappear from the radar of your table. Help yourself to it quickly, guys!

Five-minute blackcurrant jam recipe

Required:

• Berries - 12 cups.
• Granulated sugar - 15 glasses.
• Water - a glass.

Step-by-step preparation:

1. Place the prepared berry in a bowl, add half of the specified amount of sugar. Pour water and place on the stove.
2. Over high heat, wait until it boils.
3. Reduce the heat and note the time. After five minutes, remove the basin from the burner.
4. Add the remaining sugar. Stir until the sweetness dissolves.
5. Distribute into jars. Cover with lids and let cool. Roll up (lately I have been using Euro lids, they are more convenient). Keep refrigerated.

Flavored jam with ginger

A very aromatic jam that can be stored for quite a long time without losing its beneficial qualities.

INGREDIENTS	QUANTITY
black currant	550 g
water	0.4 l
Sahara	0.8 kg
ginger	5 g

How long is it - 1 hour.

What is the calorie content - 195 calories.

How to cook:

1. Peel the berries from the stems, wash them and dry them slightly on a towel, place in a colander and pour over boiling water;
2. Pour water into a saucepan and put sugar in it, heat over the fire until all the grains have melted, then boil for another five minutes;
3. Peeled ginger root must be finely grated;
4. Place the berries and ginger into the boiling syrup, stir, and simmer for another five minutes;
5. Immediately pour into sterilized containers, preferably small ones, allow to cool slowly and then put in a cool place.

Tip: you can not only grate the ginger, but also put it through a garlic press.

Blackcurrant jam with raspberries, gooseberries, cherries

Raspberries, red and white currants, gooseberries, cherries - these berries ripen almost simultaneously. Don't miss the opportunity to prepare an amazing assortment. You can mix all the berries. Or choose one of them. Keep the recipe for cooking with raspberries.

• Currants – 1.5 kg.
• Raspberries – kilogram (if you decide to combine several types of berries, the total weight should not exceed a kilogram).
• Sugar – 1.5 kg.

Step-by-step cooking instructions:

1. Place the sorted and washed berries into the pan. Add half the sweetness. After stirring, set aside and do other things. Sometimes come up and stir the mass so that the sugar dissolves faster.
2. After 5-6 hours, beat the contents of the pan with a blender into a paste.
3. Let it cook. The jam is prepared in one long boil. Cook for 35-40 minutes, stirring and removing the foam in a timely manner.
4. Distribute the dessert boiled to the required thickness into jars and roll up.

Good luck with your preparation, may your winter evenings be tasty and enjoyable.

Black currant is one of my favorite berries, with very pleasant memories associated with it. Summer, a private house with a garden and a vegetable garden, huge currant bushes with black berries that smell amazing and leave burgundy juice on your palms, and their taste is simply unforgettable! My grandmother made jam from these very currants every summer, maybe that’s why the taste of this delicacy seems so inimitable to me. Memories are memories, but currant jam is really very tasty and healthy. Jam is a preserve that has a uniform consistency, i.e. The berries need to be ground or allowed to boil.

Currant is a very interesting plant, the medicinal properties of which have been known for a very long time. Currant leaves and even twigs are also healing, and scientists have long recognized the fruits as the most useful berries in our latitudes. A decoction of the leaves and branches of this bush will help get rid of inflammation and redness on the skin, and tea from the leaves is useful for kidney diseases. Currants contain more vitamin C than citrus fruits, but, unlike the same citrus fruits, this berry is not allergenic. Eating currants will help stabilize blood pressure, strengthen blood vessels, improve kidney function and cure diseases of the gastrointestinal tract, and improve immunity. Currants are very useful for people with pancreatitis and diabetes, as they have a beneficial effect on the pancreas. It is important to note that when making jam or preserves at home, the berries retain their beneficial properties, which cannot be said about factory canning.

To make blackcurrant jam, you will need:

black currant – 1 kg sugar – 1.2 kg citric acid – ½ tsp. water – ½ tbsp.

How to make blackcurrant jam:

1. We sort out the berries, rinse them with cool water and let them dry a little. 2. Place the berries in a saucepan (or other container more convenient for you) and mash them with a spoon. It is not necessary to turn them into mush; it will be enough to just press them down lightly. 3. Pour water over the berries in a saucepan and place on low heat for 10 minutes. 4. Pour in sugar in small portions, stirring constantly. After the water boils, cook the jam for about 20 minutes, skimming off the foam (there won’t be enough of it). 5. Add citric acid, mix again and let cook for another 5 minutes. 6. Remove the jam from the heat, pour into jars, and close. Turn the jars over and let the jam cool in this form.

The jam turns out very sweet and can be stored for a long time. If you don’t like very sweet dishes, then you can reduce the amount of sugar - it’s a matter of taste. Citric acid is added solely to ensure that the jam retains its color and flavor, but if you plan to eat it in the near future, then citric acid is not needed.

Bon appetit!

Thick redcurrant jam with gelatin (jammy)

And, of course, for dessert we have an unusual sweet recipe that contains gelatin. He will turn a sweet dish into confiture. Your family will love it too. Replace candy with it or decorate your favorite pies. It will turn out very unusual!

This dessert will add variety to your table. Here's how to cook it.

Ingredients (approximately 2 -2.5 liters):

• red currants – 2 kg;
• sugar – 1.5 kg;
• gelatin – 25 gr.

Preparation:

1. Place the peeled and washed berries in a saucepan and lower the blender into them. Grind them into puree. Or use a meat grinder.
2. Pour sugar into a separate bowl, add gelatin there and mix everything well.
3. Add the sugar mass to the crushed berries. Mix thoroughly what we combine and put it in the refrigerator for a couple of hours.
4. After 2 hours, remove the puree from the refrigerator and stir again. Leave on the refrigerator shelf for another 4 hours.
5. Turn on the stove to minimum heat and place an enamel pan on it. Pour some sweetness into it. Bring to a boil and turn off.
6. If there is any insoluble sugar left in the jam, simply leave the jam on the stove until it has cooled. Bring until hot again, but not to a boil. Otherwise, the gelatin will lose its properties and the dish will not turn out too thick.
7. Pre-sterilize jars with lids, place hot jam in them and roll up the lids. Leave for 24 hours under a warm blanket and then store in a cool place.

Oh, how wonderfully the jelly trembles. Dip a spoon into it and put it in your mouth. You will be incredibly pleased with the dessert and its delicate texture. Bright moments for you in the company of aromatic tea and sincere conversations along with aromatic sweetness.