Blackcurrant jam for the winter - you'll lick your fingers

Subtleties of making jelly-like blackcurrant jam

Blackcurrant jelly has certain characteristics that differ from traditional sweets. If everything is done according to the recipe, the finished result will be wonderful not only in taste, but also in appearance.

How to choose and prepare currants for harvesting in winter

Sort through the collected (or purchased) berries. Trim off the remaining sepals from each.
The fruits should be placed in a colander in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
Before cooking, the berries from the currant bush must be dried.
To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes:

Blackcurrant berries for jam
Winter currant jelly recipe for the winter
Five Minute Blueberry Jam
Chopped blackcurrants with sugar for the winter

Rules for preparing containers

Jam with a jelly-like consistency is preserved in containers of 0.25-0.5 liters. They must be sterilized first by any available method.

Otherwise, the preservation may swell and the product will become unsuitable for consumption.

How to select and prepare currants for harvesting for the winter

Before you cook blackcurrant for five minutes for the winter, you need to do several steps:

Sort through the collected (or purchased) berries. Trim off the remaining sepals from each.
The fruits should be placed in a colander in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
Before cooking, the berries from the currant bush must be dried.
To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.

How many grams are in a teaspoon: food table
Signs of liver disease
How to treat osteoporosis

How to make “Five Minutes” currant jam for the winter

Preparing blackcurrant desserts for the winter “Five minutes”: fast, simple and convenient. Cooking takes about 5 minutes, so the berries are not deprived of what is necessary for health - nutrients.

In some cases, jam cannot even be heat treated. You can use the fruits of the berry bush, which are reddish or yellowish in color, which will suit anyone's taste perfectly.

Traditional recipe with water

You can actually make five minute jam in 5 minutes.

Ingredients:

berries - 1 kg;
sugar - 1 kg;
A small amount of water - 2 glasses.

The recipe for sweets is simple and can be made very quickly.

Preparation:

Black currants are sorted and washed thoroughly. It is better to wash in a colander, then wait a little until the water drains completely.
Water and sugar are mixed in a cooking container, placed on the stove, and brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
After boiling, the ingredients are cooked for exactly five minutes. If foam forms on top, it must be removed.
The delicious jam remains to be rolled into jars. The container must be sterilized in advance, because the preparation itself is done very quickly.

Why is “five-minute” blackcurrant jam healthier than classic jam?

Compared to classic jam, “five-minute” jam has a number of advantages:

for cooking you need significantly less granulated sugar;
the berries, as a rule, do not become overcooked and look neat and even;
you need to cook it for 5 minutes, so the cooking process does not take much time;
up to 80% of nutrients, minerals and vitamins are retained in the finished jam;
it manages to preserve the taste of fresh fruits.

Thus, such jam is both more convenient to prepare and healthier to eat, despite the fact that the taste does not suffer in any way. Five-minute jam is an excellent alternative to regular jam.

Five-minute blackcurrant jam without water

Blackcurrant is a good source of vitamins, strengthens the immune system in winter, helps with colds, is used in the treatment of flu, and in those with fever. Blackcurrant is a valuable source of vitamin C, which is very important for promoting and maintaining health.

Ingredients:

Currants – 1.5 kg
Sugar - 2 kg

From this quantity of products 2 liters of jam are obtained.

Preparation:

Sort the berries, remove leaves and stems. Rinse well under running water and place in a saucepan with a thick bottom.
Add sugar, stir and leave for 30 minutes at room temperature.
After 30 minutes, put it on the fire, stirring constantly. Bring to a boil, after boiling, cook for 5 minutes, we need to stir, make sure that the sugar dissolves, and boil over medium heat.
Foam will form, but it must be removed using a slotted spoon. If you are afraid, then to be on the safe side, you can boil for 7-10 minutes.
I recommend washing and boiling or sterilizing the jars in advance. We do this in a way convenient for you. Boil the lids too. I fill them with water and put them on the fire, from the moment of boiling I time them for 7 minutes, and they boil.
Pour the finished jam into sterile dry jars. Cover with dry lids and roll up; you can use jars with screw-on lids.

Since it contains a lot of pectin, currant jam freezes well. After all, pectin is a thickener of plant origin.

Tip: When I take the lid out of the hot water in which it was boiling, I shake it off and take it out of the water with a fork, it’s so convenient for me. And I shake off the water well, and then cover the jar.

I don't wrap anything and leave the jars on the counter at room temperature. After cooling, I put it in a cool place. But if there is no basement, then you can store it in an apartment; find a suitable place for preservation in your home.

Step-by-step preparation

Blackcurrant berries must first be carefully sorted from debris and dry berries and all stalks removed, then rinsed several times under running water. Transfer the currants to a non-stick pan so that the jam does not burn during cooking.
To make the jam richer in taste, some of the berries need to be pureed in a blender, and the rest of the berries should be left whole.
When the currants are prepared, add 500 g of sugar. The best option would be to add brown sugar - it makes the jam tastier, and besides, this sugar is more healthy. But you can absolutely safely use regular white sugar in the same amount.
Pour in 150 ml of cold water. Place the pan on the stove, bring the jam to a boil over medium heat and cook for 5 minutes, stirring constantly to avoid burning. The jam turns out quite liquid, but over time it will thicken. If you boil the jam a little longer, about 10 - 12 minutes, then in the jars it will thicken in the form of blackcurrant jelly. A sign that it will turn into jelly will be the appearance of a sweet coating on the walls of the pan, that is, it does not drain, but is scraped off with a spoon.
Jars and lids must be sterilized. The most common method is boiling. To do this, place the jars in a saucepan, fill it completely with boiling water, place the saucepan on the stove, cover with a lid and boil the jars for several minutes. Then take them out onto a clean towel to dry thoroughly. Do the same with the lids. You can also sterilize jars in the oven or microwave, as you prefer.
Using a ladle, carefully pour the hot jam into the jars to the very top.
Then screw the lids on tightly. It is better to use varnished lids, since currants tend to oxidize and iron lids will not work.
Turn the jars upside down, cover them with a warm blanket and leave them like that until they cool completely. Then we put the jam in a storage place: closet, pantry. After cooling, the currant jam becomes thicker and denser. This jam can be used as a filling for pies, pies, served with pancakes or pancakes, and just like that with tea or milk is also a great option.

Bon appetit!

Recipe for blackcurrant jam, five-minute recipe by the glass

This is a thick blackcurrant jelly, very aromatic and very tasty. This recipe has been tested and approved by my family. This recipe is versatile in the sense that you can use a cup, mug or glass. We measure any container, but berries and sugar, in one container, the one you chose.

Ingredients:

black currants - 10 cups
sugar - 10 glasses

For the syrup:

water - 2 glasses
sugar - 1 cup

Preparation:

Sort and wash the currants. Prepare, measure berries and sugar. But first, you need to boil the sugar syrup. To do this, pour water and pour sugar into a container, put it on fire, and cook, stirring for a couple of minutes, we need the sugar to completely dissolve.
Divide the berries into 3 parts. For example, take 3 bowls and add 3 cups of berries, and 4 cups into the third. Now pour the first bowl of berries into the syrup, in which we have 3 cups. As soon as the syrup with berries boils, add a second bowl, in which we also have 3 cups of berries.
Again we wait for it to boil, as soon as it boils, add the last bowl of berries in which we have 4 glasses. Bring to a boil and simmer for 5 minutes. Then add 10 cups of sugar to the jam and mix well.
When boiling over medium heat while stirring, it is important for us to ensure that the sugar dissolves; as soon as the sugar is completely dissolved, it can be
It is convenient to pour with a ladle or an iron mug. Also, place the jars on a tray, board, or in a bowl so that if a treat gets on the jar, it won’t stain the table, then wipe the jar.
The jar needs to be prepared in advance, washed, and sterilized. I loaded them into a cold oven, turned it on at 120 degrees, kept it for 7 minutes, then turned off the oven, opened the door, and let the container cool, pouring blackcurrant jam into warm jars for the winter.
Before sealing, be sure to wipe the threads of the jars, this is necessary to remove traces of sweetness. You need to wipe with a paper towel or a clean cloth.
We close the jars with either a machine lid or a screw lid, at your discretion. We turn the jar of jam over; I do this on a cutting board. I wrap it in a towel and leave it for several hours.

Dark currants help boost immunity and strengthen the body. It has an antiseptic and anti-inflammatory effect, helps in the prevention and treatment of colds.

We then turn the containers upside down and let them cool, we put them in the basement, but you can store them at room temperature. The recipe is unique in that you can take 3 cups of berries, or 5 cups, then we calculate all the other ingredients according to the capacity of the berries.

How to make thick currant jam in glasses

And here is the promised recipe, where the ingredients are measured in glasses. Plus, you can always diversify the composition, for example by adding raspberries or red currants.

Don’t forget to remove the foam from the jam using a wooden spatula.

Ingredients:

Currants - 11 tbsp.;
Sugar - 14 tbsp;
Water - 2 glasses.

Cooking method:

1. Sort the fruits and rinse well. Place in a colander to drain excess water.

2. Take a pan and pour water into it, add 7 cups of sugar. Cook sugar syrup over medium heat.

3. Transfer all the currants into the resulting boiling syrup. Stir the mixture, bring to a boil and simmer for 10 minutes. Then remove from heat.

4. Next, add the remaining sugar and stir the brew until the sugar is completely dissolved.

5. Pour the hot treat into sterile jars and roll up. Cool the preparations and store them in your usual place.

“Five Minutes” jam, pureed through a sieve, without seeds

It is prepared in the same way as in the previous recipe. After blending the fruit, strain the juice through a sieve. You can use cheesecloth (the old-fashioned version).

Ingredients:

berry juice - 6 glasses
sugar - 4 cups

Preparation:

For two glasses of juice, take a glass of sugar. Mix well and put on fire. Bring to a boil and let stand for 5 minutes over low heat.
Pour the hot dessert into jars and close the lids. Once cooled, you will have a smooth, seedless jelly mixture.

How to make blackcurrant and raspberry jam

Delicious jelly with raspberries retains a maximum of vitamins even after swirling.

Ingredients:

black currant - 0.5 kg;
raspberries (ripe and juicy) - 0.5 kg;
sugar - 700 g;
water - 1 cup (so that all the berries are covered).

Preparation:

We sort and wash all the berries.
Put everything in a bowl, add a glass of water, put it on low heat, cook the berries until they soften.
The released juice must be filtered, let it brew, then drained.
Boil the juice by half, while constantly skimming off any foam that forms.
Add sugar to the juice and cook until tender.
Pour the aromatic mixture into prepared dry, sterilized jars and seal with metal lids.

Jam “Five minutes” from frozen berries

When it comes to making a dessert with such berries, a natural question arises... Why should it be made from frozen fruits, maybe it's better to do it with fresh ones? But there are different situations.

In the summer, when there is not enough time for cooking, the berries can be washed, dried and placed in the freezer. And in your free time, without haste and complications, make jam. It is no different from freshly prepared preparation.

Ingredients:

frozen currants - 1 kg;
sugar - 1.5 kg

Preparation:

The recipe is simple, and the finished dessert can also be stored for long-term storage. It is convenient to cook in a large bowl; if it has a thick bottom, you can be sure that the dessert will not burn.

Place the berries in a saucepan along with sugar (you can layer them).
When cooking frozen berries, a lot of foam is released. Be prepared to remove it in a timely manner.
From the moment it boils, boil the dessert for 5 minutes and remove from heat. Pour into sterile jars.

Five-minute redcurrant jelly - recipe for a slow cooker

Red currants of both early and late ripening varieties are characterized by a high level of gelling agent in the composition. Unlike its black relative, it hardens perfectly without artificial thickeners after heat treatment. Red currant jelly “five-minute” is a relatively new version of the jam, but it has already managed to take deep roots in our area and has acquired a staff of ardent admirers. Prepare this delicacy according to the recipe for the slow cooker. Perhaps over time it will take one of the most honorable places in your cookbook.

Necessary ingredients for the recipe for red currant jelly in a slow cooker

red currants - 1.5 kg
refined sugar - 1 kg

Step-by-step instructions for preparing jelly according to a recipe for a multicooker

Place the peeled and stemmed berries in a multicooker bowl. Set the “quenching” mode for 50-60 minutes. During this period of time they will have time to let out the juice, but will not have time to boil.
Place soft red currants in a sieve and grind, separating the juice from the pulp. Discard the berry pulp and mix the juice with sugar in equal proportions. If you don't have a kitchen scale, measure the volume of the berry mass using a glass.
Pour the syrup back into the multicooker bowl and simmer in the same mode for another 30 minutes.
Place the finished jelly into pre-prepared jars and roll up under metal lids. Turn the container upside down. When the “five-minute” currant jelly has hardened, move the jars to the pantry.

How to cook with orange and minimal sugar

The recipe will be necessary for those housewives who watch their figure and try to consume as little sugar as possible. You don’t even need to cook this currant and orange preparation.

Ingredients:

black currant - 5 cups
orange - 2 pieces
apple - 1 piece

Preparation:

Wash the currants well and dry.
Cut the citruses along with the zest into small slices.
Pass all ingredients through a meat grinder or grind using a food processor.
You can add a sweet apple so that the jam is not too sour.
Mix the resulting mass thoroughly with a spoon and place in sterilized jars. Cover with plastic lids and store at cool temperatures.

Blackcurrant jam for the winter “Five minutes”: multicooker recipe

Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. When using a multicooker, the process of making jam is faster and more convenient than cooking on the stove.

Ingredients:

currants - 8 glasses
sugar - 10 glasses
water - a couple of glasses

Preparation:

The berries are sorted, all branches and leaves are removed, washed thoroughly, and covered with sugar.
Leave the berries at room temperature until the juice appears (about 6 hours).
Transfer the contents into the multicooker bowl.
They put it on the “Multi-cook” program, set the temperature to 120 degrees, and the time to 10 minutes.
There is no need to close the lid during cooking.
The jam-jelly is poured into sterile jars, rolled up, and placed upside down until it cools completely.
The jam is placed in the refrigerator for the winter - this will give it a longer shelf life.

Video recipe

Watch the video recipe attached below, which shows how to prepare the currants, quickly make the jam, sterilize the jars and roll the jam.
Enjoy watching! Be sure to try making this quick, tasty and very healthy blackcurrant jam. If you liked the jam, you want to share your proven recipe for making jam, make your additions or changes, then leave your feedback in the comments below.

Reader reviews

Nobody has written anything yet. Be the first!

The usual recipe for blackcurrant jam without sterilization

Well, this is the most popular and oldest version. After all, everyone likes black currants ground with sugar. I usually make these in small containers and store them in the refrigerator.

Ingredients:

Black currant - 1 kg;
Sugar - 2 kg

Preparation:

Remove berries, remove bad ones, wash and dry. Place in blender.
Turn on the blender and puree the berries.
Transfer the berry puree into a deep, dry bowl and cover with sugar.
Mix thoroughly so that the sugar is moderately distributed in the puree.
Place the jam in clean, dry jars. Then leave at room temperature for one hour. After time, a crust should form on the surface. Next, cover the jars with paper and secure with an elastic band. Store in a cellar or pantry.

In winter, you will see that the dessert is sugared on top, but inside it remains tasty and liquid as it should be.

Jam in 11 glasses of currants

Here are some more proportions for a large amount of jam.

Recipe for 11 cups of berries requires ingredients:

water - 1.5 tablespoons
berries - 11 tablespoons
sugar - 13 tablespoons

Jam in 22 glasses of currants

Here's another recipe for 22 glasses:

water - 6 tablespoons
sugar - 26 tablespoons
berries - 22 tablespoons

But in the last recipe for 22 glasses, the production method is slightly different:

Add 12 cups of sugar to 6 glasses of water.
Cook for 15 - 20 minutes
Add currants and cook for 15 minutes after boiling.
Pour in the remaining sugar, boil and remove from heat.
Pour into sterilized jars.

Whatever recipe you choose, the jam-jelly will turn out very tasty!

Step-by-step cooking process

How to cook:

Pour the prepared water into the container where we will cook the jam.
Add sugar and stir well.
Over low heat, bring our mixture to a boil.
When the sugar is completely dissolved in the water, add the prepared berries.
Stir and cook the jam for 5 minutes after boiling.
Add citric acid and stir.
Did you know? Blackcurrant bushes are honey-bearing. This honey is a rare product, but very healthy.
Pour the jam into sterilized jars.
Roll the lids tightly on the jars.
Did you know? Currants are called monastery berries - previously they were grown only on the territory of monasteries, as mentioned in the chronicles of the 11th century.
Turn the containers over and cover with a towel until cool.

Red, white and black currant jelly with pectin

And now a mixture of your favorite currant berries. We take three popular varieties of currants. And we prepare delicious desserts from them. But for greater reliability, we will use pectin.

Ingredients:

white currants – 2 kg
red currants – 1 kg
black currant – 1 kg
sugar - equal to the amount of puree
citric acid - 1/2 teaspoon
200 ml water
pectin - 40 gr.

Preparation:

We wash the entire crop and remove the branches. Combine this whole mixture of berries and mix with a glass of water
Heat the filled pan until the first signs of boiling. Immediately turn off the heat and grind the hot berries through a sieve. You will get a homogeneous and very beautiful puree.
We measure how much it turned out in grams. And add exactly the same amount of granulated sugar. Those. take 1 to 1 (ready puree). Add pectin and lemon.
Place the sweet mass on the stove until it boils. Cook for 5 minutes.
Then we immediately distribute it into sterile jars, seal it and put it under the blanket. Let it cool and acquire a jelly consistency.

Five-minute jam from red and black currants without water - step-by-step recipe

Five-minute currant jam without water is not only useful in terms of its chemical composition, but also practical in terms of storage. This preparation perfectly tolerates the microclimate of an ordinary city apartment with an uncontrolled central heating system and dry air. Cook currants for five minutes without water according to our recipe without fear for the safety of the precious fortified delicacy.

Necessary ingredients for the five-minute recipe without water

ripe currants - 1 kg
granulated sugar - 1 kg

Step-by-step instructions for the currant “five-minute” recipe without water

Cover the washed and sorted berries with sugar in the proportion specified in the recipe. Leave the mixture overnight to form juice.
After 12-14 hours, place the container with jam on the burner. Bring the mixture to a boil, skim off the foam periodically.
Boil the currant jam for 5-10 minutes after boiling.
Distribute the hot treat into sterile jars. Roll up the containers with tin lids and wrap them for 2 days.
After 48 hours, move the “five-minute” jam from red and black currants to the pantry shelf until winter.