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Raw blackcurrant jam recipe. Five-minute blackcurrant jam - recipes with jelly, glasses, without water

And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.

elena.hramova/Depositphotos.com

This delicacy is made simply and quickly. The syrup turns out runny, but after cooling it becomes thicker.

Ingredients

  • 1–1.3 kg sugar;
  • 200–250 ml water;
  • 1 kg black, red or white currants.

Preparation

Pour sugar into a saucepan and fill with water. Place over medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.

Then place the berries in the pan. Stirring occasionally, bring the jam to a boil again and cook for 5 minutes.

Unlike the first one, this jam is prepared without adding water. It turns out thicker and more uniform.

Ingredients

  • 1 kg of black, red or white currants;
  • 1–1.3 kg of sugar.

Preparation

Place the berries in a saucepan, add sugar and stir. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, continuing to stir, for another 5 minutes. Skim off any foam from the jam during cooking.

A dessert made from these berries has a bright, rich aroma and amazing taste.

Ingredients

  • 500 g black or red currants;
  • 500–800 g sugar;
  • 500 g raspberries.

Preparation

Place the currants in a saucepan, lightly crush them with a masher and add sugar. Stir and leave for 1-2 hours to allow the berries to release their juice.

Place the pan over low heat and, stirring, bring to a boil. Increase the heat slightly and cook for 10 minutes. Then add raspberries, stir and cook for another 5-10 minutes.

You can boil the jam longer if you want it to be thicker.


dom-eda.com

A delicacy with a pleasant sweet and sour taste. If desired, you can add a little more sugar to the jam.

Ingredients

  • 300 g gooseberries;
  • 700 g black or red currants;
  • 200 ml water;
  • 1 kg sugar.

Preparation

Remove the stems from the gooseberries. Place all the berries in a saucepan and cover with water. Cook over moderate heat, stirring occasionally, for about 20–30 minutes. Add sugar and stir until it dissolves.

Bring the jam to a boil and cook for about 10 minutes. You can increase the cooking time to half an hour, then the jam will be thicker.


konservacija.com

This fragrant jam combines currant puree and almost whole cherries.

Ingredients

  • 500 g cherries;
  • 1 kg sugar;
  • 500 g black, red or white currants;

Preparation


Lovelymama/Depositphotos.com

Citrus notes perfectly complement the taste of currants.

Ingredients

  • 2 oranges;
  • 1 kg black or red currants;
  • 1 kg sugar.

Preparation

Peel the oranges and remove the white layer. Cut the fruit slices into small pieces. Grind the currants in a blender or grind through a meat grinder.

Transfer the puree into a saucepan and add sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, cook for another 5-7 minutes.

Blackcurrant is a storehouse of vitamins. Save them for the winter by preparing them very delicious jam according to recipes from our selection!

  • Blackcurrant - 11 cups
  • Sugar - 14 glasses
  • Water - 2 glasses

Sort out the blackcurrants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

Add the remaining sugar and stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon appetit!

Recipe 2: jelly-like blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea or consumed just like that. pure form.

  • Ripe black currants – 2 kilograms;
  • 2 kilograms of granulated sugar.

You need to carefully sort the berries, select all the leaves, twigs and stalks.

We wash the currants with warm water to remove dirt and dust.

Spread a towel on the table and pour berries onto it in several layers and leave until completely dry.

Then pour the currants into a large cup and, using a masher, you need to thoroughly mash all the berries.

After crushing, put the entire mixture on a sieve and wipe thoroughly.

The remaining currant pulp can be thrown away or left for preparing other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After this, open the lid, put on medium heat and boil for 5 minutes. Stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature for about 2 hours.

After this, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

Meanwhile, sterilize the jars and lids.

Pour the jam into jars and close with nylon lids.

Can be stored in any cool, dark place or in the refrigerator.

Recipe 3: how to make thick blackcurrant jam with spices

The spiced jam turns out to be very aromatic and takes on a new, completely different taste. Anise, cinnamon and cloves give currants an oriental note, making the winter sweet not only healthy, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and, during heat treatment, “give” them to the currants.

Berries for confiture should be firm, ripe and sweet. This will help you make the perfect jam.

  • black currants (500 grams);
  • granulated sugar (400 grams);
  • cloves (3-4 pcs.);
  • cinnamon (¼ tsp);
  • anise (¼ tsp);
  • water (150 ml).

We make aromatic syrup: pour sweetener into the pan and add the required amount of water.

Add spices: cloves, cinnamon and anise.

Cooking sweet preparation 12 - 15 minutes (after boiling). Let it sit for 2 - 3 hours.

We prepare the blackcurrant fruits and place them in aromatic syrup. We can first strain it to extract the clove and anise seeds.

Cook the oriental currant jam for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. This jam can be stored for at least 7-10 months.

Recipe 4: five-minute blackcurrant jam (step by step)

Due to the thick structure of the jam, it can be used to fill dumplings or sweet baked pies. Just imagine what kind of cake you can make in winter - cut the sponge cake in half, layer it with curd cream and put jam in an even layer - children will definitely prefer such a delicacy to a store-bought one, and adults are unlikely to refuse such a delicious treat. In a word, if you have enough currants, jam simply must be on the shelf of your bins.

  • currants – 0.5 kg.,
  • sugar – 0.5 kg.

Pick a currant bush, or buy already picked berries at the market. Place all the currants in a large bowl/basin, add water. You can see that dry leaves and twigs have floated to the surface; they need to be carefully removed. Rinse the currants again in a sieve.

Now take a kitchen blender or meat grinder, place all the berries into the technique and puree.

Place the chopped currants in a bowl or saucepan and simmer for about three minutes. If desired, rub through a sieve, but to ensure that different-sized pieces of berries remain in the jelly, it is enough to go through it well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil from the moment of boiling for exactly five minutes. In the process, remove the foam that will appear on the surface of the berries.

The currant mixture turns out to be quite thick; when it hardens, it will be even thicker.

Divide the five-minute mixture into sterile jars. You can store it in the refrigerator, or you can seal the jars with a key and cool them under a blanket. Then move it to the cellar and leave it until winter.

Recipe 5, simple: healthy live jam - blackcurrant and raspberry

This recipe does not require cooking blackcurrant and raspberry jam. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.

  • 2 kg black currants;
  • 2 kg raspberries;
  • 2-3 kg of granulated sugar.

Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl in large quantities water, and collect the floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.

Wash the raspberries.

Grind raspberries and blackcurrants using a meat grinder or blender, adding a small amount of sugar.

Add the remaining granulated sugar.

Stir the raw jam until the sugar crystals are completely dissolved.

Make jars and lids sterile. Load the cooled jars with raw currant-raspberry jam and close the lids.

After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to great content pectin in black currants.

Recipe 6, step by step: jam with orange and currants for the winter

Very unusual way Making jam is presented below. Why is he interesting? Firstly, the list of ingredients for this jam includes orange. And secondly, this is a recipe for jam that doesn’t need to be cooked!

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

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a meat grinder or blender.

Repeat the same steps with currants.

Then combine fruit and berry puree, add sugar and mix. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.

After the sugar has dissolved, put the jam in jars and roll up.

Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.

Recipe 7: how to make delicious jam with currants and gooseberries

This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of the berries and the addition of orange, which I want to tell you about today.

Both varieties of jam have a thick, jelly-like consistency. Allows you to preserve the natural color and aroma of fresh berries, and the combination of berries black currant and gooseberry gives an unusual and so pleasant taste that it is simply impossible to tear yourself away from the jam.

  • Black currant – 1 kg
  • Gooseberries – 0.5 kg
  • Sugar – 1.5 kg
  • Orange - 0.5-1 pcs. (to taste)

Prepare the ingredients according to the list. The ratio of berries can be changed: add 250–500 grams of gooseberries per kilogram of currants or mix the berries in equal quantities.

The proportions of sugar for making “live” jam from gooseberries and currants are classic - 1:1 or 1:1.5, while the total weight of the berries should be taken into account. For the version of jam with the addition of orange, you can use a little less sugar and add it to your taste.

Wash the berries, dry them, sort them. Remove stalks and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I don’t do this.

To prepare a version of jam with orange, additionally pour boiling water over the orange, cut into slices and remove the seeds. Add to berries and chop.

Mix berry puree with sugar.

As the sugar dissolves, the mixture will become increasingly silky, glossy and jelly-like.

“Live” currant and gooseberry jam is ready.

Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.

Place the jam into sterilized jars.

Sprinkle 1-2 tbsp of “live” jam on top. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and proliferation of bacteria. Seal the jars with sterilized lids, either plastic or metal.

Turn over the jars of hot jam and wrap them until they cool completely.

Blackcurrant and gooseberry jam is ready.

Store “live” jam in a cool room, cellar or refrigerator. Heat-treated gooseberry and currant jam can be stored at room temperature.

Without exaggerating at all, we can say that currants are a real storehouse of health. Its dense, slightly tart small berries contain twice as much potassium as overseas bananas, and 4 times more vitamin C than the recognized leaders of citrus fruits, lemon and orange. To provide the body daily requirement in vitamin C, it is enough to eat only 15 berries, so doctors advise using it in case of winter lack of vitamins, pulmonary and colds.

It enhances hematopoiesis and protects the intestines from fermentation processes, reduces stomach acidity and improves metabolic processes in the body. In addition, it is twice as high as blueberries in the amount of antioxidants and fully justifies its nickname “pharmacy from the branch” by the fact that during processing and preservation, unlike other berries and fruits, it practically does not lose its beneficial properties.

Currants have an incomparable fresh aroma, which is called blackcurrant. It comes from fresh shoots, buds, leaves and, of course, berries.

Your favorite berry is perfect for making aromatic, tasty and healthy jam. The bright and rich taste of currant jam has a luxurious palette with a slight bitterness; it cannot be confused with other berries. Making currant jam is not difficult, although the preparation process takes much longer than the cooking itself. Picking and sorting berries is a labor-intensive task that requires patience and attention.

Blackcurrant jam - preparing dishes

The jars into which we plan to put the jam should be prepared in advance, washed thoroughly, doused with boiling water and dried. Only varnished lids are taken specifically for currants, since it is capable of oxidation, and the metal becomes black or dark purple. For the same reason, only enamel dishes are chosen for cooking.

You can prepare the berries for cooking in a plastic or plastic container and grind them with a wooden masher, since using metal objects reduces the concentration of vitamin C.

Blackcurrant jam - fruit preparation

The collection of currant fruits begins about a week after it has fully ripened. As soon as the berries have completely turned black, you can start picking the berries, and try not to overexpose them on the branch, since, in addition to the fact that they can crack, bleed juice and fall off, after 2 weeks after ripening, the concentration of vitamins decreases by 50 - 60%. Rainy weather affects them even more negatively.

Blackcurrant berries do not last long without refrigeration. They are collected in dry weather when the dew has subsided; it is best to pick the berries with brushes, and then sort and separate the tails. Separately collected berries should be spread in a thin layer and pre-dried.

Before cooking, the berries are sorted, the remaining sepals are removed with scissors and the water is allowed to drain.

Blackcurrant jam - recipe 1

Water 500 gr
Currant berries 1 kg
Sugar 1.5 kg.
Pour water over sugar and bring to a boil, filter the mixture. Pour the finished syrup in its pure form into an enamel bowl and carefully lay out the prepared berries and place on low heat. This recipe allows you to make excellent jam in one step, and the foam is completely removed. In just 10 minutes your jam is ready - put it in jars, seal it and turn it upside down.

Blackcurrant jam - recipe 2 (without cooking)

Currants 1kg
Sugar 1-1.5 kg + another 100 g.

Pour well-dried currants into a plastic container (you can use a plastic one), grind them with a wooden masher, and mix thoroughly. You can pass the currants through a large grinder (diameter 2.5 mm). Let stand for 5-10 minutes and put into jars. Sprinkle sugar on top and seal tightly. This jam should be stored in the refrigerator or in the cellar for a year, the temperature should not be higher than 1 degree so that all the beneficial properties of currants remain.

Blackcurrant jam - recipe 3. Five minutes.

This is very quick recipe cooking jam, allowing you to preserve the entire fruit and most vitamins. As a rule, other berries are cooked according to such recipes without adding water, but an exception is made for currants.

Currants 9 glasses
Raspberries 3 cups

Sugar 15 glasses
Water 300 grams

Dry the prepared berries. Mix half the sugar, berries and water, bring to a boil, cook for exactly 5 minutes. Remove from heat, add remaining sugar and stir until completely dissolved. Roll up hot.

Blackcurrant jam Recipe 4

Sugar 1 kg
Blackcurrant puree 1.25 kg
At the beginning of cooking, mix half the sugar with the puree, boil until the sugar is completely dissolved, this will take 20 minutes. Add the second part of sugar, stir and cook until tender (another 15-20 minutes). Place in jars or wooden boxes lined with parchment and cool.

— There are many ways to diversify the taste of jam. One of them is mixing different berries, for example, gooseberries and currants or raspberries, gooseberries and currants. In this case, the easiest way to measure the number of berries is in glasses. The main thing is to maintain the proportions of berries and sugar, for example, in 15 glasses of berries there can be 2 glasses of raspberries, 2 glasses of gooseberries, and the rest is currants, while 15 glasses of sugar are taken for cooking.

— More delicate taste You can get berries if you first blanch them in a juicer for 2-3 minutes. At the same time, they do not wrinkle and are completely filled with juice.

— To prepare currant jelly, juice from red and black varieties is used. At the same time, it is boiled with sugar and filtered through 2-3 layers of gauze or flannel. In this case, less sugar is taken than for jam - 800 grams is enough for 1 kg. Otherwise, the technology for making jelly is similar to making regular jam; cook it until the foam stops forming.

— If you suffer from thrombophlebitis, currant jam is contraindicated for this disease, as it increases blood clotting. Don't be discouraged - try it a little and treat your friends and family!

Dear editors and personally Ekaterina Danilova,

Today my wife is going to make blackcurrant jam according to your recipe.

I picked the berries yesterday morning, and this morning she asked me to help her and “prepare” the berries for cooking.

Being an easy-going person, I agreed.

Then I read in your recipe that “the remaining sepals should be removed with scissors” and looked with horror at the tub with 3 kg of blackcurrants.

I didn’t even try with regular scissors, I immediately started using manicure scissors.

After an hour of painstaking work, 200 grams were already ready, but the scissors were finally dull!

And then I realized that in this way I might not have time to finish this work before the divorce...

I took an ordinary flat needle file (new) from the workshop, washed it thoroughly with soap and tried to use it to cut off the remnants of the sepals. And then my manicure salon started working in Stakhanov style!

Two or three passes back and forth and the hard sepal turned into a thin soft butt.

In this case, the berry should be slightly squeezed on the reverse side so that the sepals stick out.

Not a single berry burst from such technology. Fast and productive. I finished it in two hours.

Take note of my experience! Don't waste your time!

Sincerely,

Katso

From the editor

Dear Katso!

Our entire editorial team, as well as I personally, are immensely admired by your ingenuity, perseverance, and concern for our readers.

Let me note the wonderful style of presentation of advice combined with an amazing knowledge of the Russian language.

We hope that the joint preparation and subsequent consumption of blackcurrant jam will make your divorce irrelevant.

Thank you for your feedback. In this way, together we will definitely make our site better!

With gratitude, Ekaterina Danilova

This is perhaps the simplest recipe and is used by most housewives. Blackcurrant jam, beloved by many, always turns out thick and jelly-like through a meat grinder without the addition of pectin. In winter, such a preparation will save you during a cold, and will also become indispensable for regular tea drinking, for example, with toast or pancakes.

If you decide to process currants using a blender, you need to do this on maximum speed so that the peel is broken down as best as possible. It turns out great in a meat grinder if you use a fine mesh. Therefore, if you choose between two kitchen units, the most suitable one is still a meat grinder.

As for the proportions of sugar and berries, it is recommended to take 1:1 for the recipe. It is in this case that a thick jelly-like consistency is obtained. Yes, and currant jam is stored better. Read more about how to prepare blackcurrant jam through a meat grinder for the winter in our step by step recipe. We make jam and store it in the pantry; we also previously talked about how to cook.

Taste Info Jam and marmalade

Ingredients

  • Black currant – 1 kg
  • Granulated sugar – 1 kg


How to prepare currant jam through a meat grinder for the winter

Sort, rinse and drain the currants excess water. Then grind in a meat grinder.

Pour the currant mass into the pan in which you will cook the jam.

Pour in sugar using a 1:1 ratio. Stir and place on low heat.

Bring the currants to a boil. Then remove the resulting foam with a spoon.

Cook the mixture for 5 minutes, stirring it occasionally. Use a wooden spoon with a long handle for this.

Prepare half-liter or smaller jars in advance. They need to be held over steam or in the oven. Boil the lids as well. Fill the container with boiling jam and screw on the lids.

Leave the sweet preparations to cool completely. After which it will be possible to move the jars of currant jam to a place where there is not enough sunlight, for storage.

The finished treat can also be stored under a nylon lid in the refrigerator for several months.

Note

  • This jam can be used to make pies and used instead of jam for various desserts.
  • During a cold or to prevent it, instead of tea, prepare a currant drink by dissolving 1-2 teaspoons in a cup of warm water. It turns out to be a great tasting medicine.
  • If you want to make currant jam in a slow cooker, select the “Stew” program for 15 minutes. As soon as the mixture begins to boil, set aside 5 minutes and begin pouring into jars. Perhaps the recipe will take exactly 15 minutes, but it may happen that the boiling point will come earlier. It is difficult to understand at what minute the jam begins to bubble.

  • In addition, this delicacy can be cooked not only on the stove or in a slow cooker, but also in a bread maker that has a “Jam” function. In this case, you need to grind the berries and pour the mass into the bucket of the unit. Then add sugar and close the lid. The bread maker is used to mixing itself. For cooking times, see the instructions for your model.
  • If you grind the mass through a sieve and cook in three batches, you will get a magnificent currant jelly, but this is a completely different recipe.
  • I would like to say that the simple option of boiling crushed currants with sugar for five minutes is the most successful and convenient for many housewives. That's why we recommend it to you.

Currant is a very common plant; it grows in Europe, Asia, and North America. There are many varieties of it. Interestingly, currants belong to the gooseberry family.

Black currant berries are one of the healthiest, they are a real treasure trove of health. It is rich in vitamins A, B, C, P, organic acids (citric and malic), beneficial substances such as potassium, iron, zinc and others. The content of ascorbic acid in currants is several times higher than in citrus fruits. Jam, compotes, marshmallows, jellies, marmalades, and currant wine are prepared from blackcurrant berries. Currant leaves and fruits are brewed and used for decoctions or as tea.

Currants are very useful for prevention colds, for blood purification and hematopoiesis, as well as for atherosclerosis. Helps with cardiovascular diseases. Blackcurrant jam is not only tasty, but also very healthy. Therefore, it is imperative to prepare it for the winter.

In previous articles we looked at recipes, and. Today we’ll look at some recipes for making currant jam.

Blackcurrant jam is a wonderful dessert; it turns any tea party into a celebration. It can also be used for filling pies and added to cake creams. It is prepared quickly and stores well. There are many ways to make jam. Let's look at some of them.

Recipe for thick blackcurrant jam for the winter

Properly prepared jam retains all the beneficial properties of the berry. When processed, currants almost do not lose their amazing qualities and fill our body with vitamins, strengthen the immune system, improve digestion, and make us feel better during colds and flu.

Making jam has long been a traditional activity in our country. After all, it is important to take vitamins not only in the summer, but also to stock up on them for the winter. And in this matter, currant jam is our first assistant.

Ingredients:

  • sugar – 1 kg,
  • currants – 1 kg,
  • glass of water.

How to make currant jam:

We sort, wash and dry the currants. When the berries are prepared, we begin to make blackcurrant jam for the winter. It is necessary to take into account the differences from and. The berry releases juice slowly and requires more sugar. Typically, proportions from one to one to one to one and a half (currants to sugar) are used.

Currant jam will turn out tasty and tender, with whole berries, if you blanch them in boiling water for several minutes before processing, followed by cooling in cold water. The time depends on the size and ripeness of the fruit.

It is advisable to use water good quality– spring or purified from the tap. You can buy drinking water.


Pour water into a basin or enamel pan and add sugar. We put our dishes on the fire and bring to a boil.


After boiling, add some currants and cook for a few minutes, stirring.


Gradually add currants and sugar. We prepare all the jam like this, adding a glass of berries and a glass of sugar alternately every five minutes.


Cook over low heat, stirring constantly and removing foam.


Pour the hot jam into sterilized jars.


We close the lids and turn the jars over and wrap them up.

Currant berries are prone to oxidation, so the jam is rolled up with lids that do not oxidize.


The jam can be stored at room temperature.

Five-minute blackcurrant jam

This jam is prepared very quickly and therefore there are a lot of vitamins left in it. The berries are not overcooked, each currant remains soft and whole. The jam is prepared with a small amount of sugar and the addition of water.


Ingredients

  • sugar – 1.3-1.5 kg (depending on the acidity of the berries),
  • currants – 1 kg,
  • glass of water.

How to make blackcurrant jam 5 minutes:

The jam is called that because it takes 5 minutes to cook. Five minutes is a very popular recipe, since all the vitamins are preserved in such currant jam. Despite heat treatment, the berry retains all its beneficial properties.

It is advisable to pick currants a week after ripening, before the berries begin to crack. The harvest can be harvested with brushes, and the berries can be separated before processing.

So let's get started. We prepare our currants. We clean the berries from debris. We remove twigs, sepals, and unripe fruits.

We wash the berries under cold water(under slight pressure so that it remains intact) and leave it in a colander so that the water can escape. Many housewives, before cooking, scald the currants in a colander so that the berries do not burst during the cooking process and in order to remove the film from them. Next, dry the berries.


Pour sugar (1.5 kg) into a saucepan and pour water (200 ml). Cook sugar syrup.


After the syrup has boiled and the sugar has dissolved in it, add currants to it. We are waiting for it to boil. Turn it off immediately.


Leave the berries for 2 hours so that the currants are saturated with syrup.

How long to cook currant jam? If it is used as a dessert, the processing time can be any. If we want to focus on beneficial properties currants, then you need to reduce the time of its heat treatment.

After this, put our currant jam on the fire and boil for 5 minutes, stirring with a wooden spoon. We remove the foam. Cook the jam over low heat.


We check the readiness: to do this, drop some jam on a saucer; if a drop of jam does not spread, then the currant jam is ready.

Pour the jam into sterilized jars.


And we roll up.


This currant jam is perfectly stored at room temperature.

Five-minute blackcurrant jam jelly

Five-minute aromatic blackcurrant jelly is an excellent winter treat. At first glance, the process is labor-intensive, but in fact, even a novice housewife can handle it. This jam is prepared very quickly and easily. It freezes perfectly, since the berries contain natural pectin, and the consistency is like jelly, without the need to add gelatin or other thickeners. The jam can be used to bake various pies or simply spread on bread. This jam is a wonderful dessert for tea in the cold winter.


Ingredients

  • sugar – 1.5 kg,
  • currants – 1 kg,
  • glass of water.

How to make jam:

This recipe allows the use of overripe or underripe berries, as well as very large or small berries. We prepare the berries as usual: sort them, rinse them in a colander and dry them.

We prepare the berries immediately before processing - remove the twigs and sepals. There is no need to do this in advance, because after such cleaning the vitamins in the skin and pulp begin to quickly deteriorate.


Beat our blackcurrants with a blender.


Take a colander and put three layers of gauze on top. We pass our currants through a sieve.


We wait until all the juice has drained and squeeze out the remainder by hand.


Currant jam should be prepared in an enamel glassware or any other that is not prone to oxidation.

We get blackcurrant juice.


Add sugar.


We put our future jelly on the fire and slowly bring it to a boil. Cook for 5 minutes.


To check the readiness of the jelly: you can drop the jam onto a cold dish and if the drop turns into jelly, then it is ready.


Pour the hot jelly into jars that have been previously sterilized in the microwave, oven or steam. When the jam has cooled, close the lids. There is no need to turn the jars over.

Store in a cool, dark place.

Five-minute blackcurrant jam jelly is ready! 🙂

Bon appetit!