Blackcurrant jam for the winter - the simplest recipe
The simplest recipe is simple because you don’t need to puree the berries or cook the jam in several batches. All the cooking takes a couple of hours at most, which, you see, is very fast for preparation.
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Ingredients:
- Blackcurrant – 550 g
- Sugar - 500 g
- Water – 60 ml
- A pinch of citric acid
Preparation:
1. It is very important to carefully prepare the currants: sort, wash and dry with a paper or terry towel.
After that, pour the berries into an enamel bowl, add water and bring the berries to a boil over high heat. As soon as they boil, reduce the flame to minimum and cook, stirring, for another 5 minutes.
2. Then add sugar and cook for another 5 minutes, stirring, until it is completely dissolved.
3. Remove the pan from the heat and puree the berries with a blender until a homogeneous mass is formed.
4. Return the pan to the heat, bring the mixture to a boil again over low heat, stirring constantly and remembering to remove the foam, then add a pinch of citric acid and cook the jam for another 2 minutes.
Pour the finished hot jam into sterilized jars, close with sterilized lids and leave upside down until completely cooled.
After cooling, store the jars in a cool place.
How to make blackcurrant jelly with gelatin
Both children and adults will be delighted with this dessert in the form of blackcurrant berry jelly. It turns out very beautiful and, what is not unimportant, is rich in vitamins. To prepare it you will need:
- 3 cups black currants
- 3 glasses of water
- 3 tbsp. l. Sahara
- 3 tbsp. l. gelatin
It is very easy to prepare, and you will see for yourself if you watch this short video.
Dear readers, while the blackcurrant is still ripening on your plots, try making such a delicious jelly from it. In winter, it will be a vitamin boost and a wonderful dessert.
Bon appetit!
Recipe for making currant jam through a meat grinder
If you use this cooking method, the currants will need to be processed into a puree before you start cooking them. This is very convenient if you don’t have a blender at hand and it’s easier to use a meat grinder.
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Ingredients:
- Currants (weight of finished puree) - 1 kg
- Sugar – 1 kg
Preparation:
1. We sort and wash the currants. We pass it through a meat grinder and then grind the resulting mass through a sieve to obtain fruit puree without skin and seeds.
2. Pour the resulting puree into an enamel pan or basin and stirring until the first bubbles appear over low heat.
3. After this, add sugar and continue to cook and stir until it is completely dissolved.
4. As soon as the sugar has dissolved, continue cooking and stirring for another 5 minutes, after which we pour the hot jelly into sterilized jars.
I keep writing stir because it's really important. Without stirring, the puree will begin to burn on the walls.
We close the jars with sterilized lids, turn them over and leave them until they cool completely. There is no need to wrap them up.
After cooling, put it away for storage in a closet or cellar.
A simple recipe for blackcurrant jelly
Components:
- black currant – 5 parts;
- sugar – 4 parts.
Cooking algorithm:
- Grind clean and dry berries with a blender. Rub the resulting blackcurrant puree through a sieve using a wooden spoon.
- Place on the fire and let it boil.
- Dissolve half the sugar in the boiled puree.
- Remove from heat, mix with remaining sugar.
- Place into prepared jars and close them tightly.
When the jars have cooled, place them in the refrigerator or other cool place. This jelly is stored in winter a little worse than that cooked according to the classic recipe, but it retains more useful substances. After all, the heat treatment time was minimal.
Jam “Pyatiminutka” without skin and seeds
If you don’t have a meat grinder or a blender at hand, then there is a way for this case too. You need to first boil the berries and then rub them through a sieve.
The Five Minute recipe takes longer than others, but produces the thickest jam.
Ingredients:
- Blackcurrant – 2 kg
- Sugar - 2 kg
Preparation:
1. Wash the berries, clean them, put them in an enamel pan and crush them with your hands, a mallet or other suitable tool. Sprinkle the resulting crumb with sugar.
2. Place the pan on low heat and, stirring constantly, bring to a boil.
3. After boiling, continue cooking and stirring for another 5 minutes. At this time, foam will actively form; it must be constantly removed.
4. Remove the pan from the heat and leave it for 3-4 hours until it cools completely.
5. Then put it on the fire again, bring to a boil over low heat and cook again for 5 minutes. We rub the boiled mass hot through a sieve to get rid of the peel and seeds.
6. Bring the resulting puree to a boil over low heat for the last time, cook for 5 minutes, and then place it hot in sterilized jars and close with sterilized lids.
After cooling, store the jars in any convenient place.
From black and red currants
If both black and red currants ripen in the garden, these berries can be combined in one dessert. Red currants also contain a natural gelling component, so they will go perfectly together in this five-minute jam.
What you will need:
- 1.5 kg black currants;
- 1.5 kg of red currants;
- 3.3 kg granulated sugar;
- 3.5 liters of water.
How to cook:
- Red currants need to be washed along with the twigs. You should pick it when it dries, this should be done carefully so as not to damage the integrity of the berries.
- Pour 3.5 liters of water into a saucepan, put on fire, and boil. Place red and black currants in it and leave for 5 minutes.
- Then carefully drain the water and rub the fruits through a sieve. You should get juice with pulp, and the cake will remain in the sieve - it is not needed.
- Pour the prepared currant juice into a saucepan, add sugar to it, mix thoroughly, and leave for 6 hours.
- Then put it back on the fire, bring to a boil while constantly stirring with a wooden spatula. If light foam forms, be sure to remove it.
- Once boiling, cook for 5 minutes, then remove from heat.
- Pour hot currant dessert into small jars prepared in advance, seal, turn over, cover and let cool for 24 hours. Then you can move it to a cool place for storage.
Black and red currant jelly is incredibly tender. As for taste and aroma, these berries complement each other perfectly and do not interrupt at all
Blackcurrant jam for the winter without cooking and sterilization
The best way to preserve maximum vitamins in berries is not to boil them at all. But how then to preserve them until winter? The answer is simple: in the form of semi-frozen jam. The only inconvenience of this method is the need to store the product in the freezer. Otherwise there are only advantages.
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Ingredients:
- 1.6 kg black currants
- 0.8 kg sugar
Preparation:
1. Combine washed and peeled currants in one bowl with sugar.
2. Mash the currants with your hands to mix both ingredients.
3. Grind the resulting syrup using a food processor, blender or meat grinder until pureed.
4. Place the puree into suitable containers and put it in the freezer.
The most convenient form of storage will be plastic containers of various sizes.
5. Within two days the jam will gain its consistency and from that time on will remain unchanged. That is, sub-zero temperatures do not turn currant jam into ice and you can scoop it up with a spoon at any time.
You can store this product in the freezer for as long as you like. In the refrigerator - no more than 2 months.
Features of the technology
To obtain a fairly thick and tasty jelly that will last well all winter, you should follow a number of recommendations:
- Non-hybrid blackcurrant varieties are more suitable, since hybrid varieties contain less pectin. In any case, it is better to select slightly unripe berries.
- The berries should first be sorted out and the garbage thrown away. It is advisable to remove the stalks as well. It is better to rinse the berries in running water and then dry them: this will reduce the likelihood of the proliferation of pathogenic organisms and will allow you to more accurately measure the required amount of other components.
- Do not use aluminum utensils for berry preparations, as they oxidize.
- To store the finished jelly, you can use only those jars that have been pre-sterilized. The same applies to lids.
- When cooking jelly, you can significantly save time if you use a wide and flat pan with a large heating and evaporation area - in such a pan the jelly will thicken much faster.
- To obtain more juice from currants, which they are very “reluctant” to give up, the berries can be pre-ground in a blender, unless the recipe calls for the use of whole berries.
Video about how easy it is to make jam in a slow cooker
Well, for those who keep up with the times and equip their kitchen with convenient helpers, I suggest watching a short but very informative video on how to make currant jam in a slow cooker.
As you can see, we used the same products today. Currants and sugar. But thanks to different methods, the result was different each time.
If you ask me which recipe is better, I will admit that for the last couple of seasons I have been using the no-cook method of making jam. But only because I purchased a separate freezer and can afford to freeze a large number of different products.
And that’s all for me today, thank you for your attention.
Blackcurrant jelly “Pyatiminutka”
Components:
- black currant – 4 parts;
- sugar – 5 parts;
- water – 2 parts.
Cooking algorithm:
- Make syrup from water and granulated sugar.
- Pour it over clean and dry berries and leave for a couple of hours.
- Cook for 5 minutes. Strain.
- You can eat the berries, but return the syrup to the stove and bring to a boil.
- Pour the syrup into jars and seal them.
Storage conditions for this jelly are in the refrigerator or cold cellar, no options.
