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Fragrant currant jam. Real jelly-like currant jam - love from childhood

How to cook delicious jam from currants 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 a healthy berry harvest in the most different ways. One of them is making jam.

Currant jam not only has everything beneficial properties fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your home.

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

Blackcurrant jam “Pyatiminutka”

Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml water.

Preparation:
Rinse the berries and place in a sieve. Make syrup from half the amount 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 berries and water, put on 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 of sugar.

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

Blackcurrant and raspberry jam

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

Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then put the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.

Assorted raspberry and currant jam

Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack water,
15 stacks Sahara.

Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stacks currants,
3 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks Sahara.

Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.

Black and red currant jam

Ingredients:
1 kg black currants,
250 g red currants,
800 g sugar,
1 stack water.

Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.

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 raspberry or strawberry puree 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 from 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. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam hot in sterilized jars and roll up.

Redcurrant jam with bananas

Ingredients:
1 l red currant juice,
600 g sugar,
4-5 bananas.

Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Place on the fire, bring to a boil and 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 of sugar.

Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg red currants,
1.5 kg gooseberries, slightly unripe,
3 kg sugar,
1.3 liters of water.

Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.

Seedless white currant jam

Ingredients:
1 liter of white currant juice,
1.3 kg sugar.

Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.

White currant jam

Ingredients:
1 kg white currants,
1.3 kg sugar,
2 stacks water.

Preparation:
Sprinkle the prepared white currants with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.

Happy preparations!

Larisa Shuftaykina

Among the CIS countries, there is a widespread tradition of preparing blackcurrant jam for the winter. For those who have not yet joined this tradition, we will tell you how to make this healthy and tasty jam from currants.

Among the growing crops in our country, currants are among the most popular.
It is rich in vitamins E and C - just 40 berries a day provides daily requirement the body in these vitamins.

Jam from this berry, if prepared correctly, has the same effect as using it fresh.

It is not only an excellent independent dessert that can be served with tea and coffee, but also an excellent filling option for pies and pies, and it can also be used as a component of creams for cakes and pastries.

Making currant jam is a task that can be done by anyone, both experienced and inexperienced cooks.

The main thing is to stock up on sugar, berries, and the necessary equipment (the container for making currant jam is an enamel basin or large saucepan made of stainless steel, you will also need jars, lids, a wooden spoon for stirring and spreading the jam), and positive mood. So, let's see what recipes you can use to make the most delicious and healthy jam.

  1. Blackcurrant jam: a simple recipe.
  2. Blackcurrant jam for the winter.
  3. Blackcurrant jam for the winter - five minutes.
  4. Blackcurrant jam for the winter: jelly-like.
  5. Blackcurrant jam for the winter without cooking in a meat grinder.


Ingredients:

  1. currants 1 kg
  2. Sugar 1 kg
  3. 1½ cups cold water

Preparation:

Step 1.
Sort the berries, rinse and dry.



Step 2.
Pour 1½ cups of cold water into the sorted currants.


Step 3. Place on the fire and leave to cook for 5-7 minutes without sugar. mix with a wooden spatula.


Add sugar to syrup.


Let's cook on low heat for half an hour.


Half an hour has passed and we take a test for readiness. Pour the jam into the bowl and after 30 seconds, if the jam does not run out and is covered with a film, then it is ready.


Pour into jars.


Let the jars cool and then close the lids. Can be stored at room temperature.

Blackcurrant jam for the winter

Ingredients:

  • sugar 5 kg
  • currants 5 kg
  • cold water 7½ cups

Preparation:

Pour 7½ glasses of water into 5 kg of sugar.


We put it on fire. Bring to a boil and leave to cook until the syrup becomes clear. Now add 5 kg of black currants and carefully dip all the berries into the syrup with a spoon.


Turn off and leave for a day. A day has passed, we put the jam on the fire.


Bring to a boil, remove the hemp. We remove all the hemp so that there is no hemp left.


Turn it off and leave it again for a day. A day has passed and today we bring the jam to readiness. Place on the fire, bring to a boil and after boiling for another 15 minutes, remove the hemp that has formed. Check the jam for readiness. Take a cold plate, pour 2 tablespoons of jam, cool.


We draw a path with a spoon and if the halves do not meet, then the jam is ready.


Blackcurrant jam for the winter - five minutes

The classic recipe for making currant jam, which our great-grandmothers used, is somewhat different from recipes that can be used to make jam from any berries, such as five-minute jam.

You will need:

  • currants 1kg
  • sugar 1 kg
  • ½ glass of water

To prepare currant jam according to classic recipe need to:

Step 1. Sort, wash the berries, dry.

Step 2. Pour water into an enamel pan or basin, add a glass of sugar, and bring to a boil.

Step 3. Add 1 cup of currants, boil for 5 minutes, stirring constantly and skimming off the foam.

Thus, adding a glass of berries and sugar every 5 minutes, prepare jam. While hot, pour the jam into sterile jars, roll up with metal lids, turn the jars upside down and thus allow the jam to cool.

Despite the rather long cooking time, the taste and aroma of fresh currants in the jam is preserved; another advantage of such jam is the fact that it is perfectly stored at room temperature.

Jelly-like blackcurrant jam

Currant jam-jelly has become very popular; many housewives love and make it.

You will need:

10 cups each of sugar and currants, 2.5 cups of water.

Making currant jam and jelly. Pour the sorted and washed berries into an enamel container or stainless steel bowl, add water, bring to a boil, boil for 2-3 minutes, add sugar, bring to a boil, boil over moderate heat for 5-7 minutes. While hot, spread the jam into sterilized jars, roll up the lids and wrap in a blanket, leave in it for a day, then store in a cool place.

If you don’t have jars for jam, then you can pour it into plastic bags, after cooling it first; it’s better to store bags of jam in the freezer.
The following recipe for currant jam will appeal to everyone who is skeptical about cooking berries and believes that there is nothing better and healthier than raw berries.

Cooking black currants without cooking in a meat grinder


You will need:

  • 4 cups currants
  • 6 cups sugar


Preparation:

Grind the black currants through a meat grinder.


All the currants were twisted.


Add sugar. Stir


During this time, stir the mass several times - the sugar should dissolve.


The jam prepared according to this recipe is perfectly stored until next summer. There are many types of berries and options for making jam from them, but currants have remained one of the most popular “prepared berries” for centuries, and this is not just so - currant jam turns out to be really tasty and healthy, try it yourself!


This berry is perhaps the most common in our front gardens, and one of the healthiest. That’s why recipes for blackcurrant jam for the winter will probably always be your favorite.

In fact, there are a lot of recipes for currant jam; the berry goes well with almost all other berries and most fruits. It can be cooked in a slow cooker or in a bread maker; you can also make live jam, with all the preserved vitamins.

  • 1 How to make blackcurrant jam
    • 1.1 Currant jam - recipes
      • 1.1.1 Five-minute blackcurrant jam
      • 1.1.2 Currant jam, grandma’s recipe
      • 1.1.3 Blackcurrant jam “Berries in jelly”
      • 1.1.4 Classic, traditional recipe for blackcurrant jam
      • 1.1.5 Blackcurrant jam with lemon
      • 1.1.6 Raw blackcurrant jam
      • 1.1.7 Currants twisted with sugar
      • 1.1.8 Blackcurrant and raspberry jam
      • 1.1.9 Blackcurrant jam in a slow cooker
      • 1.1.10 Thick blackcurrant jam
      • 1.1.11 Blackcurrant, gooseberry and raspberry jam
      • 1.1.12 Blackcurrant jam with apples
      • 1.1.13 Cold blackcurrant jam

How to make blackcurrant jam

Jam from our favorite berry cooks very quickly, despite the fact that it releases more juice than strawberries or raspberries. Although the berry is sour, with the exception of a few varieties that contain more glucose, a lot of sugar is not required; some mix the ingredients one to one, well, maybe slightly increase the dose of sugar. But here it’s a matter of taste and color; some people like it sweeter.

For currant jam, berries are selected at the same ripeness. You can’t put overripe ones there, and the green ones will be out of place. Currant jam retains all the vitamins better than others, but you still need to try to choose recipes with as little heat treatment as possible. Due to its composition, jam can be easily stored in normal apartment conditions for a very long time.

The berries do not require any special preparation before cooking. The main thing is to sort it out and free it from the tails, and wash it thoroughly. When washing, you should not soak them in water for a long time, otherwise the berries will quickly burst. Simply wash in a colander under the tap.

Low and wide pots or basins are better suited for cooking, preferably made of stainless steel, so that the surface is not oxidized by fruit acids. After sealing the jars, I never turn them over so that the jam does not come into contact with the metal lids. By the way, it is better to choose coated lids; they, like jars, also need to be sterilized.

Currant jam - recipes

The ingredients will indicate the amount of sugar that is sufficient for my type of berry; I have medium-sweet currants. You can add sugar based on your berries; for sour varieties it is better to make a ratio of one to one and a half.

Five-minute blackcurrant jam

How we like this name - “five-minute”, and not only because it takes very little time to prepare, a lot of vitamins in such jam are preserved intact, because the berries are cooked for only five minutes.

What we will need:

  • A kilo of currants
  • One and a half kilos of sugar
  • Glass of water

How to cook five minutes from our currants:

Dissolve the sugar in water and heat slowly until it all melts, cook the syrup. Pour clean berries into the hot one, turn the heat up to medium, wait until it boils, then turn it down and cook for exactly five minutes. Well, we immediately pack our five-minute mixture into jars.

Currant jam, grandma's recipe

To be honest, I haven’t tried cooking any other berries using this recipe, try it. But blackcurrant jam turns out excellent.

To prepare the recipe we will need:

  • Five glasses of berries, freshly picked
  • Five glasses of sugar
  • Half a glass of clean water

How we will prepare:

The cooking process is very interesting, try it, it really doesn’t take too much time. First we need to cook syrup from half a glass of water and a glass of sugar. Pour a glass of berries into the hot syrup, wait until it starts to boil and note the cooking time - five minutes. Then, without turning off the heat, pour in another glass of berries and a glass of sugar, boil again for five minutes. In general, we do this until all the glasses are gone. Immediately pour the jam into hot, clean jars and seal.

Blackcurrant jam “Berries in jelly”

For this recipe we will need:

  • Berries two kilo two hundred grams
  • Sugar three kilo two hundred fifty grams
  • One and a half glasses of water

How to make this jam:

First, we fill the berries with water in the container where we will cook them. Bring to a boil over medium heat, lower the heat and cook the berries for an average of ten minutes. Then we do this, turn off the heat and immediately pour the sugar into the basin, all at once and begin to stir quickly and quickly until it is completely dispersed. We immediately pack the jam into our jars and roll it up.

Classic, traditional recipe for blackcurrant jam

This is the recipe that most housewives use in their kitchens during the preparation period. You can add sugar here according to your taste. But only, the less sugar, the worse the jam is stored.

What we need:

  • A kilo of ripe currants
  • Two hundred kilos of sugar
  • One and a half glasses of clean water

How to make jam from blackcurrant:

First, we pour water into the container in which our jam will be cooked, turn on the stove and boil it. Immediately after boiling, pour in the berries, all at once and cook for ten minutes. Then, without turning off the heat, pour in the sugar and bring until the first bubbles appear. All the time, without forgetting, you need to stir. Now remove from the heat and let the jam cool a little, let it sit for three hours. And put it on the stove again and let it cook for no more than ten minutes. This will make the jam thick. Place in jars and seal.

Blackcurrant jam with lemon

It turns out to be quite aromatic jam with lemon sourness, I really like it for tea.

It will require:

  • A kilo of currants
  • Kilo of sugar
  • One medium lemon

How we will prepare:

We sort and wash the berries, let the water drain well. Wash the lemon too, cut it to remove the seeds and grind it directly with the peel in a meat grinder. Mix the resulting lemon mass with sugar in a container for making jam and heat it a little so that the sugar melts. Then we put the berries there and wait for it to start boiling. So we continue to cook for half an hour, if foam collects, it needs to be removed.

Raw blackcurrant jam

Live vitamins always work well in winter; I make this jam in small portions because it is stored in the refrigerator.

We will need:

  • Liter jar of currants
  • Kilo of sugar

How to prepare the jam:

We sort the berries and wash them very well, let all the water drain and additionally scatter them on a towel to dry. We sterilize the jars in advance so that they have time to dry and cool. Add layers of berries and sugar; the top layer should be sugar. Cover with lids and immediately put in the refrigerator. In a few days, the currants will give juice and the sugar will dissipate.

Currants twisted with sugar

Also very healthy recipe This works because the vitamins are completely preserved. But you also can’t make a lot of it, because you only need to store it in the refrigerator.

What you will need:

  • A kilo of ripe berries
  • One and a half kilos of sugar

How to make jam:

As in the previous recipe, wash and dry the berries well. We will need a meat grinder; we need to pour boiling water over it. We roll the berries into a bowl, pour sugar in there, and heat slowly until it has completely dissolved. Do not bring to a boil. You will feel as soon as the sugar stops being felt, you need to stop heating and pour the jam into sterilized jars. You need to roll it up immediately and put it in the refrigerator after it cools down.

Blackcurrant and raspberry jam

The combination is, one might say, classic. There is not a single person who does not love this jam, at least in childhood.

For it you will need:

  • Kilo eight hundred grams of currants
  • Six hundred grams of raspberries
  • Three kilos of sugar
  • 0.3 l water

How to cook:

We sort out all the berries, wash and mix them, pour them into a common container where we will cook our favorite jam. Pour water and half the amount of granulated sugar there. We set the temperature to medium so that we don’t have to wait long for it to boil. After boiling, count five minutes and remove from heat. Add the remaining sugar and return to the heat again. Now just heat until the sugar melts. Immediately pack into jars while hot.

Blackcurrant jam in a slow cooker

Although it takes longer, many people prefer a slow cooker for making jam. Probably because it frees you from standing with a ladle at the stove.

We will take:

  • A kilo of berries
  • One and a half kilos of sugar

How to make this jam:

First, we will sort the berries, freeing them from branches and tails, rinse them under running hot water and add sugar, or directly in the multi-cooker bowl. Let it sit for three hours until the currants give out more juice and the sugar begins to melt. Stir and set to simmer for one hour. Then immediately put the prepared jam into jars.

Thick blackcurrant jam

Thanks to the cooking technology, the jam will look like jelly; currants have a lot of their own natural pectins and they are activated when heated.

What you will need:

  • One and a half kilos of currants, ripe
  • Two kilos of sugar
  • One and a half glasses of water

How to cook:

First, wash and dry the berries, pouring them onto a towel. You need to make a syrup from water and sugar, pour the berries into it, stir, bring to a boil and cook for five minutes.

Now this jam needs to be cooled, you can just let it sit for a few hours, or leave it overnight. In the morning, turn on the heat again and bring it to a boil, cook for five minutes. And again we give it time to cool. We do the same for the third time. But now, at the very end, we don’t set the jam aside to cool, but put it hot in jars.

Blackcurrant, gooseberry and raspberry jam

What you will need:

  • One and a half kilos of currants
  • 0.6 kilo gooseberries
  • 0.4 kilo raspberries
  • Three kilos of sugar
  • Glass of water

How we will cook:

All berries need to be prepared, sorted and washed. Pour water into the cooking container and let it boil. As soon as the berries begin to boil, you need to pour out half of all the sugar and cook for five minutes. After this, turn off the heat and immediately pour in the second half of the sugar, stir quickly until completely dissolved. Immediately seal in jars.

Blackcurrant jam with apples

Almost all berries go with apples, black currant not an exception. But to make such jam you have to use early varieties of apples that ripen along with the berries. I do not recommend using store-bought imported apples for jam; they have no flavor at all.

We will need:

  • A kilo of currants
  • A kilo of apples
  • Liter of water
  • Two kilos of sugar

How to cook:

Wash the berries and apples, cut the apples into thin slices or cubes. We make syrup from water and granulated sugar and add only currants, cook until the syrup is colored with berry juice. Immediately pour in the apple pieces and cook with constant stirring until our delicious jam becomes thick. Pack into sterile hot jars.

Cold blackcurrant jam

Another recipe for “living vitamins” that can be stored all winter in the refrigerator.

We will need:

  • A kilo of currants
  • One and a half kilos of sugar

How to make cold jam:

We wash and sort the berries very well; choose unripe berries; it is also better not to take berries that are too ripe. Pour into a saucepan and grind everything with a blender. Now you need to get rid of the seeds and skins; to do this, rub the liquid berry mass in portions through a sieve. Now pour sugar into the liquid and stir until completely dissolved. This jam should be placed in sterile, cold jars. Stored only in the refrigerator.

Black currant is valuable for the body and very healthy berry. They like to eat it fresh and also cook it. blackcurrant jam for the winter according to different recipes.

Simple thick jam for the winter

This recipe for blackcurrant jam is the simplest and most delicious, therefore it is often used by many housewives. The jam turns out thick and rich. When the berry harvest is plentiful, this recipe will help preserve them for the winter.

What you will need:

  • 1 kg black currants;
  • 1 kg sugar.

How to cook:

  1. Prepare the berries. To do this, they are sorted, washed, and poured into a colander.
  2. Pour boiling water over it. You can immerse a colander with currants directly in boiling water for a couple of seconds.
  3. After the berries have drained, they are poured into an enamel bowl and covered with sugar. Leave the mixture for a while so that the berries release their juice.
  4. Stir the mixture periodically with a wooden spatula to speed up the release of juice. It is necessary that the sugar is completely dissolved. It is better to put the berries overnight and return to the process the next day.
  5. Place the basin on the stove and bring to a boil over low heat.
  6. Stirring constantly, boil for 15-20 minutes.
  7. Pour into clean jars, close and leave to cool.

Jelly-like jam

This recipe allows you to make jam tasty and tender. Moreover, it is quite simple.

What you will need:

  • 4 cups of already washed, sorted and dried black currants;
  • 6 glasses of sugar;
  • 2 glasses of water.

How to cook:

  1. Pour water into the prepared enamel bowl and add 3 cups of sugar;
  2. Bring the mixture to a boil, stirring constantly;
  3. pour the berries into the syrup and bring to a boil again;
  4. cook for 7 minutes;
  5. add the rest of the sugar, stir and cook for another 5 minutes;
  6. Pour hot jam into pre-sterilized jars and roll up.

Preparing blackcurrant jam is quick and provides pleasure for the whole winter!

Advice! To prevent the jam from becoming moldy, you can use one trick: cut a circle from tracing paper to the size of the jar and moisten it in alcohol or vodka. Place a circle on top of the jam, and then roll it up with iron lids; mold will never appear.

Watch the video! Blackcurrant jam

Five-minute recipe

Such recipe It lives up to its name and is prepared very quickly indeed. In addition, during cooking, all the beneficial substances are preserved, so sweetness is of great benefit to the body, especially in winter.

Ingredients:

  • 1.5 glasses of water;
  • 1 kg black currants;
  • 1.5 kg of sugar (1.3 kg is possible).

Preparation:

  1. Prepare the berries. They are sorted out, placed in a colander, washed, and allowed to drain.
  2. Next, pour boiling water over it so that the berries do not burst during cooking;
  3. Prepare syrup. Boil water, add sugar, let it boil until it completely dissolves.
  4. Pour the berries into the syrup, stir and let it boil.
  5. Cook for exactly 5 minutes.
  6. The jam is poured into jars while still hot and sealed with iron lids.

Watch the video! Five-minute blackcurrant jam

Jam without cooking

One of popular views Making blackcurrant jam involves grinding it with sugar. This method will allow you to save healthy vitamins in berries, since they are not heat treated.

Roll up the jam prepared according to this recipe. iron lid No need. Thanks to a large number sugar and the correct preparation technology, the jam will be stored even in apartment conditions.

Preparation:

  1. it is necessary to choose only ripe berries, because unripe ones may begin to ferment;
  2. carefully sort the berries, remove any debris, and rinse several times;
  3. Dry the berries completely; you can lay them out on a towel. There is no need to rush; the currants must be completely dry;
  4. sterilize the jars and pour boiling water over the lids and dry;
  5. Inventory will include a meat grinder or blender, a deep mixing bowl, a wooden spatula or a large spoon.

Ingredients:

  • 2 kg sugar;
  • 1 kg black currants.

Cooking process:

  1. grind the berries through a meat grinder or puree them in a blender;
  2. transfer the resulting mass into a bowl, sprinkle evenly with sugar and mix thoroughly;
  3. The jam is ready. It must be placed in sterilized jars, covered with a lid, and stored.

The process is not complicated, and the result is useful and tasty treat that everyone will like.

Watch the video! Blackcurrant jam without cooking

Recipe for black currants and raspberries without cooking

It's not just jam. This is an amazing delicacy containing great amount vitamins Raspberries will add zest and make the taste slightly sour.

There is no exact proportion of raspberries and currants. The main thing is that there are less raspberries than currants. It is optimal if the proportions are 1 to 1. But even if there is only a handful of raspberries, it is worth adding it. The taste will be so unusual that this recipe will become one of your favorites.

Ingredients:

  • 0.5 l can of black currants;
  • 0.5 l can of raspberries;
  • 2 liters of sugar (about 2 kg).

Please note that there should be 2 times more sugar than the total number of berries.

Cooking process:

  1. All berries are sorted, washed, and left to dry.
  2. The prepared berries are twisted through a meat grinder or crushed with a blender, and the resulting mass is placed in a convenient bowl.
  3. Add sugar and mix thoroughly until a homogeneous consistency is obtained, place in sterilized jars, and cover with a nylon lid.

Advice! It is better to store such jam in the refrigerator, because it is not possible to completely remove water from raspberries after washing, and due to its presence, if there is a lack of cold, the jam can spoil.

When stored in the refrigerator, the treat will last a long time. There is an opinion that you can use unwashed raspberries, but this is up to each housewife.

Watch the video! Jam without cooking. Currants and raspberries

Currant jam with orange

This recipe is quite unusual and gives an interesting flavor to the currants. Orange is added to the jam, and it is not subjected to heat treatment.

Ingredients:

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

Preparation:

  1. lids and jars for currant jam must be sterilized in advance;
  2. the orange is thoroughly washed and doused with boiling water to wash off the wax;
  3. Grind the orange along with the skins in a blender or meat grinder;
  4. make currant puree using a blender or meat grinder;
  5. mix berry and orange puree, add sugar and stir;
  6. leave for several hours, stirring occasionally until the sugar is completely dissolved and turns into syrup;
  7. after that, put it in jars and roll it up;
  8. leave to store in the refrigerator. It can stand for a long time, maintaining its taste and benefits.

Watch the video! Currants with oranges for the winter

Recipe without cooking with dried apricots

Dried apricots will be an excellent addition to currants and will help change the taste almost beyond recognition. It will also be an excellent vitamin supplement to healthy blackcurrant jam. Plus it's incredibly tasty.

Ingredients:

  • 800 g black currants;
  • 200 g dried apricots;
  • 2 kg sugar.

Preparation:

  1. We sort the berries, wash and dry them;
  2. pour boiling water over the dried apricots so that they soften;
  3. After the dried apricots have become soft, drain the water, rinse the dried fruits under running water, and drain in a colander. Then excess water you can even squeeze it out;
  4. twist the currants and then the dried apricots;
  5. transfer the mixture to a bowl, add sugar and stir;
  6. leave for 30 minutes, stir;
  7. put in sterilized jars, close with a nylon lid, and store in the basement or refrigerator.

This dessert is universal. It can be used both as a treat for tea and as an addition to baked goods.

« Five-Mutka» with currants and ginger

The jam turns out to be aromatic and delicious; the combination of ginger and currants will please everyone. Moreover, it cooks quickly.

Ingredients:

  • 0.5 kg black currants;
  • 0.75 kg sugar;
  • 250 ml water;
  • ginger root.

Cooking process:

  1. prepare the berries, sort them, trim the stems, rinse;
  2. pour into a colander, put it in boiling water or simply pour boiling water over it so that they do not become sour during cooking;
  3. let the water drain;
  4. grate the ginger root so that half a tbsp comes out. spoons;
  5. Pour water into an enamel pan, add sugar, stir;
  6. bring to a boil over low heat;
  7. add berries and ginger to the syrup; the heat can be increased;
  8. after boiling, cook for 5-7 minutes;
  9. Pour hot water into sterilized jars liquid jam. When it sits and cools, it will become like jelly.

So interesting and unusual recipes will help you prepare very tasty currant jam with new flavor notes.

Watch the video! Blackcurrant jam. Simple and quick recipe

Hello! Today we’ll talk about very tasty and healthy blackcurrant jam. I have chosen a lot for you good recipes preparing this delicacy.

In addition to the fact that it is very tasty, it is also very healthy. Currants will give us their vitamins in winter. At the same time, it strengthens the immune system and drinking fruit juice from it is useful for colds and coughs. I usually just mix the confiture with some water and drink it.

And it can be very useful in cooking. For example, for greasing cakes or you can also pour it over ice cream. It will be very tasty. I always loved to eat this as a child. And I always liked to just spread it on a white bun and eat it with milk, mmm... it’s just finger-licking good.

For me, the most difficult thing in making this jam is sorting through the berries, especially if you have collected a lot of them. As a child, with my grandmother in the village, it was I who was charged with doing this. Oh, how I didn’t like it, especially when your friends went to the river or somewhere else.

Be sure to sort out the berries, clean them of twigs and leaves. Then rinse and dry with a paper towel.

To begin with, I would like to present a very simple recipe for making our confiture. The berries really only take 5 minutes to cook. The main thing is to follow all the described recommendations and then you will get simply amazing jam with the aroma of fresh berries.

Ingredients:

  • Blackcurrant – 500 gr
  • Sugar - 600 gr
  • Water – 50 ml

The proportions can be changed, the main thing is to maintain the ratio of ingredients.

Preparation:

1. Place the berries in a saucepan, add water and bring to a boil. Then cook for 5 minutes, remembering to stir. Cook on medium or big fire, the main thing is that it is constantly in a state of boiling.

2. Then add sugar, stir until dissolved and bring to a boil. Then leave until cool. Then place in pre-sterilized jars and close with lids. Store in a cool place.

How to make blackcurrant jam for the winter

This recipe is considered traditional. This is exactly how my grandmother cooked. When you eat it, you feel the taste of childhood and the warm, affectionate gaze of grandma, who, although we were strict, she loved all her grandchildren very much.

Ingredients:

  • Blackcurrant – 5 kg
  • Sugar – 5 kg
  • Water - 7.5 glasses

Preparation:

1. Pour sugar into a cooking vessel and fill it with water. Bring to a boil. Boil until the syrup becomes clear.

2. Then add the berries to the boiling syrup. Stir gently and turn off the heat. Leave in this position for a day.

3. After a day, put it on the fire again, bring to a boil, skim off the foam and turn it off. Leave it again for a day.

4. The next day, put it on the fire again, bring to a boil, remove the foam and cook for about 15 minutes.

Place 2-3 tablespoons of jelly on a clean, cool plate. Cool and run a spoon through the middle. If the edges do not begin to meet, then the jam is ready.

5. Place everything in sterile jars, close and place in a place to store your preparations.

A simple recipe for jam through a meat grinder without cooking

Here's the recipe, it couldn't be simpler. Personally, I like to cook using the raw method. The aroma of fresh currants is felt even in winter.

Ingredients:

  • Blackcurrant – 1 kg
  • Sugar - 2 kg

Preparation:

1. Grind clean and dried berries through a meat grinder. Add sugar there and stir.

2. Place in clean, sterile jars, leaving a distance of 3-4 cm to the edge. Place a layer of sugar on top. Close with lids and store in a cool, dark place. Although with this recipe, it can be stored at room temperature.

Blackcurrant confiture with orange for the winter

Currant and orange are a very interesting combination of flavors. Try making this confiture. You should definitely like him. I will present two options for cooking raw without cooking, which are slightly different from each other.

Ingredients:

  • Blackcurrant – 1 kg
  • Sugar - 2 kg
  • Orange – 1 piece

Preparation:

1. Cut the orange into slices, discarding the seeds. Then grind the berries and orange slices, straight with the peel, through a meat grinder.

2. Then pour into a bowl with sugar and mix thoroughly. Close cling film bowl with jam and leave for 2-3 hours.

3. Transfer the infused delicacy into sterile jars and close the lids. They can be stored at room temperature.

Now look at another recipe. In addition to orange, banana is also added here. Once you try this jam, you will simply lick your fingers.

Ingredients:

  • Currants - 3 cups
  • Sugar - 4 cups
  • Orange – 1 piece
  • Banana – 1 piece

It turned out to be a very tasty and vitamin-rich treat. I'm sure you haven't tried this yet. I already tried it last year. I highly recommend this delicacy.

Black and red currant jam (jelly) - five minutes

Another option that I love. I generally like to make all sorts of assorted dishes, mixing flavors. I recommend that you try it this way too. The proportions of black and red berries are not important. Place as you wish.

Ingredients:

  • Red and black currants – 1 kg
  • Sugar – 1 kg

Preparation:

1. Mix assorted berries with sugar and stir until they release juice.

Rinse the berries, but it is not necessary to remove the branches.

2. Then place on the stove and bring to a boil. Cook for 3 minutes, stirring vigorously constantly.

3. After cooking, pour everything into the pan through a sieve. Squeeze the berries thoroughly through it. Try to keep all the pulp dry.

You can make a wonderful fruit drink from the remaining cake. So don't rush to throw it away.

4. Using a clean spoon, skim off any foam from the jelly. Then pour into sterilized jars. Leave until cool. After it has cooled, cover with clean lids and store in a storage area. You should end up with a very thick and incredibly tasty jelly.

Blackcurrant pureed with sugar for the winter - recipe without cooking

I would also like to share this wonderful way of making jam for the winter. A simple and quick version of aromatic confiture will remind you of the taste of summer and fresh berries, like from the bush.

Ingredients:

  • Currants – 1 kg
  • Sugar - 1-2 kg

The proportions of sugar depend on how you will store this jam. If at room temperature, then add 2 kg, but if in a cold place, 1 kg of sugar is enough.

Preparation:

1. Rinse the berries and place them on a paper towel. Be sure to dry them. Then sort through and remove twigs and leaves.

2. Place the berries in a blender and add sugar. Whisk until it becomes a jelly-like mass.

3. Pour into a dish and leave for several hours until the sugar is completely dissolved. Stir every half hour.

4. After a few hours, put everything into sterile jars, sprinkle 2 tablespoons of sugar on top and close the lids. Then simply put it away in storage.

Video on how to make blackcurrant jam in a slow cooker

For those who like to cook in a slow cooker, I have compiled a video. It describes the entire cooking process in great detail. Well, it’s very convenient - you put it in, put it in the desired mode and go about your business without worrying about anything.

Ingredients:

  • Currant berries - 1 kg
  • Sugar – 1 kg

It turns out very tasty and no worse than on the stove. But in winter you can enjoy wonderful jam. And it helps a lot with colds. When I have a fever, I make myself a fruit drink from it and drink it constantly. Tasty and healthy.

Well, my dear friends, today I have presented to you the best, in my opinion, selection of blackcurrant jam recipes. I think that when the season for harvesting these berries comes, they will come in handy.

I myself personally different years I tried all these wonderful options and I can say that I haven’t decided on my preferences, as they all turn out very tasty.

Have a good harvest and successful preparations!