How to cook currant jam for the winter. Cooking delicious and healthy blackcurrant confiture at home. Blackcurrant jam for the winter - recipe

15.12.2021Heading: Payment

Useful blanks made from fresh summer berries is a real treat for the eyes and taste buds, as well as a significant savings for your family budget. After all, even in summer you can make blackcurrant jam for the winter: a simple recipe will not take you much time and effort, and then enjoy long winter evenings during family tea parties. Sweet berry jam is added to yoghurts and pastries, spread on bread and simply eaten with spoons. Such a delicacy is much more useful than a store-bought product, because it consists from natural ingredients - currant berries and sugar. By itself, the currant contains a sufficient amount of pectin, thanks to which homemade jam is well preserved and turns out to be thick, tasty, satisfying and soft. Next, you will find two recipes for making wonderful jam, as well as step-by-step instruction with photos and detailed explanations.

You are not mistaken, we will tell you how to make blackcurrant jam for the winter in five minutes. We have already described, according to the five-minute recipe. By the same principle, you can cook jam, and if you come across whole berries in a product such as jam, then jam is a homogeneous sweet mass resembling confiture. In fact, this is confiture, it is loved by many adults and children, it has a rich taste and a pleasant texture.

In order to cook five-minute jam, you should take equal amount of sugar and blackcurrant berries, for example, one kilogram of sugar per kilogram of berries.

Sort and rinse the currant berries under a stream of water. In preparation, it is necessary remove all twigs, stalks, green and spoiled berries.
Dry the currant in a colander.
In a large enameled container or in a stainless steel saucepan, grind the berries with a blender. If you do not have this unit, you can skip the berries through a meat grinder, crush in a mortar or mash with a crush for potatoes.
Pour sugar into the pan with berries and let it brew for 15 minutes.
Bring the berries to a boil over low heat. lightly stirring with a wooden spatula or spoon.
Boil the jam for exactly five minutes, while removing the foam.
Pour into jars and roll up the blank without sterilization. Jars and lids must be perfectly clean and sterilized at home (over steam or in the oven for 15 minutes).

Harvesting the perfect seedless jam for the winter: sweet currant

Currant confiture is a real delicacy that can be given even to small children and the elderly. The berry for this recipe goes through several stages of processing, the result is tasty, tender and very fragrant.

Let's cook together and enjoy: blackcurrant jam is such a wonderful recipe for the winter that it can be used for other summer berries as well.

We take the proportions the same as in the previous recipe - one to one. The only nuance for one kilogram of sugar, it is necessary to prepare one kilogram of already grated berry puree.

Grind prepared, washed and dried berries with a blender.

We pass this berry mass through a sieve. You can also fold ordinary non-sterile gauze several times, fill it with berries and squeeze juice and pulp out of them. Cake is often used to make compotes - do not throw away a healthy product.

Ideal bring the pitted mass and oilcake to a boil, sprinkle with sugar and wait until it dissolves.

Blackcurrant, a berry that is very popular among Russians, can be preserved for the cold season in the form of jam. Compared to jam, this is more convenient. The jam does not spread. It is easier to spread on bread and rolls, to use to create homemade desserts. There are a variety of recipes for making jams from this fragrant berry.

The benefits and harms of the product

In the understanding of many housewives, jam is a more refined product than jam. It seems to many that “real jam” can only be from a store at all, and at home it is impossible to achieve the same consistency as in a delicacy of industrial production. In fact, when cooking, you just need to pay attention and ensure that the berries boil completely and thicken.

"Jam effect" helps to achieve pectin - a substance with gluing properties. It is a polysaccharide present in fruits and berries. Ripe and slightly unripe fruits are suitable for making jam. There is already little pectin in overripe ones, so jam from them will not work.

But if you follow proven recipes and take berries of the right degree of ripeness for cooking, you can get a useful and delicious dessert, the composition of which, unlike store-bought delicacies, is beyond doubt.

It must be remembered that, in terms of its nutritional properties, industrial jam is not at all as rich as home-made jam, and preservatives and other factory-made components in it can cause an allergic reaction.

Homemade blackcurrant jam will please many. This berry itself has a huge number of useful properties:

used in the treatment of gastritis;
effective in the fight against colds and beriberi;
helps to lower blood pressure;
helps to fight cough, including tuberculosis;
this berry is recommended to improve the condition of vision;
its use in food activates the brain;
it helps to improve the condition of the skin.

As for the negative effect on the body, blackcurrant sometimes causes allergies. In diseases of the stomach, a large amount of currant products eaten can cause an exacerbation. Since some substances in this berry affect blood clotting, people who are prone to thrombosis should not eat it. It is also important to handle this product correctly. Berry fruits contain a huge amount of acids.

It is impossible to cook jams and jams from them in aluminum dishes if this metal is in direct contact with the product being prepared. A currant delicacy cooked in an aluminum basin can be dangerous for the body. Therefore, for cooking, it is better to take stainless steel or enameled containers. You also need to keep in mind that when preparing currants for preservation, a large amount of sugar will be required so that the product is not sour.

fruit pretreatment

For making jam, it is best to take currants that were almost freshly harvested. The volume of fruits can be quite significant. Together with the berry itself, the bucket contains leaves, branches, all kinds of “forest debris” that needs to be removed. It saves that even with a large number of berries, sorting them out is much easier than soft fruits such as wild strawberries.

And even this process can be accelerated. Books can be placed under a pair of table legs to create an inclined plane. Bend the oilcloth to make something like a gutter. Using this device, the peeled berry will be able to roll into a capacious basin mounted on a stool near the table. This approach eliminates unnecessary manipulations for shifting the berries from place to place.

Even a few buckets of currants can be cleaned very quickly with this approach. After completing this work, the berry remains to be washed in a basin or in running water. Dry or pat it dry with a towel after " water procedures' doesn't make sense. It is easier to put in a large sieve and let the liquid drain.

Recipes

Variants of currant jams are very diverse. You can cook such a delicacy even with a frozen berry, if too much of it was prepared in this form, but it did not find another use. The taste of jam in this case will be no worse than from a fresh base. It’s just that such currants need to be slowly thawed, first placed in the refrigerator, and then (an hour and a half later) left in the kitchen on the table. When the currant "leaves", it remains to knead it, cover it with sugar and leave for an hour. After that, cook according to the recipe.

You can make classic currant jam, which includes only three ingredients:

1 kilogram of currants;
water;
1.2 kilograms of sugar.

Place the currants in a deep container, pour a little water there and cook for five minutes to make the berries softer. You will get a liquid substance due to the fact that the currant secretes juice - this can be achieved by pressing on the berries with a wooden spoon or other suitable kitchen tool. After that, you need to take a large enameled basin, put currants in juice, half a glass of water there. Cook for ten minutes over medium heat.

Then gradually add sugar while continuing to stir. When the sugar dissolves and the mixture boils, you need to rearrange the burner to a minimum fire and hold the future jam there for about thirty minutes. During this time, the mass should stop spreading. To make sure that the currant has reached the desired consistency, you can “drop” a couple of drops into a cup. If they do not spread, then the jam is ready. To check, you can also rub a little of the resulting dessert with your fingers. From the jam that has reached readiness, there are no traces on the fingers. It does not stick to the skin.

For storage, you can use jars that have been sterilized over steam or in the oven. The lids of the containers must be boiled. Dry all the dishes, and then pour the jam into it, which has not yet cooled down and has not become too thick. Roll up the jars, put them upside down and cover with something warm. A delicious and healthy dessert for the winter is ready.

To make the jam thick, “like store-bought”, you can use a thickener when preparing it. For example, take pectin. Like starch or gelatin, pectin makes it possible to reduce the currant processing time on the stove. Vitamins in such a product will remain the maximum amount. To cook such a jam, you need to take:

1.5 kilograms of currants;
1 kilogram of granulated sugar;
pectin in the package (two grams).

The sorted and washed berries are placed in a deep container, a third of the necessary sugar is added and mashed with a blender. Pour into a basin and heat over medium heat until everything boils. When bubbles begin to form on the surface, the fire is reduced, the foam is removed from the berry mass. While stirring the puree, add pectin and sugar. Cook on low heat for another twenty minutes. Then hot is distributed into sterilized jars.

If desired, you can cook blackcurrant jam that is perfect in its consistency. To do this, you need to remove all the bones from it (although they are almost invisible anyway).

For cooking you need to take:

a kilo of currants;
seven hundred grams of sugar (if the berry is sour, you can increase the mass).

When preparing the berry for cooking, it must be scrolled through a meat grinder or crushed with a blender, and then passed through a sieve. In this way, you can remove the bones and skins. Add sugar to the resulting mass and cook for five minutes over low heat. Forget about preparing jam until the morning. In the morning, cook for another ten minutes, and the third time in the evening for another fifteen minutes. After that, distribute into a container prepared for long-term storage.

When creating jam with currants, you can completely do without real cooking. Need to:

a kilo of berries;
one and a half kilograms of sugar.

Clean the currants, rinse and mash them. Add all the sugar to this mass, stir well and leave for six hours in the kitchen so that the sugar dissolves. Several times during this time you need to stir the composition. Place over medium heat and turn off as soon as it boils.

Such jam is stored in the refrigerator or basement for no more than four months, but it is a storehouse of vitamins, so necessary in the middle of winter.

You can make excellent jam in a slow cooker. Have to take:

half a kilo of currants;
fifty milliliters of water;
three hundred grams of sugar.

Load the berry into the slow cooker so that it takes up no more than a third of the volume in the bowl. If there is more, you can not vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into a homogeneous mass, add sugar, stir and “stew” for half an hour.

With a large amount of strawberries, you can make strawberry-currant jam. To execute the recipe, you should take:

seven hundred and fifty grams of strawberries;
two hundred grams of currant;
eight hundred grams of sugar;
seventy milliliters of water.

Peel and wash currants. Sort through the strawberries, selecting only ripe berries and removing the sepals, rinse gently with water and let dry. Place the berries in a saucepan and pour water in the indicated volume. Cook over low heat for about five minutes, so that the berry softens and releases the juice. Then turn the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to get a pitted puree.

Homogeneous, without impurities, pour the composition into a saucepan, add sugar and heat slowly. After boiling, cook for five minutes, check the readiness with a saucer. If the product does not spread, it can be packaged in containers. If there are doubts about readiness, you can still cook. After rolling, the sterilized jam jars, as in other cases, must be turned over and covered with a warm blanket until the product has cooled. After that put away for storage.

Flavoring additives

Currant has a specific taste. And not everyone likes the pronounced sourness that is present in it due to the high content of ascorbic acid. This feature can be smoothed out thanks to various additives. Using a combination with strawberries is far from the only option.

Other berries, such as pitted cherries, cherries, raspberries, gooseberries, as well as fruits, such as apples, ranetki or oranges, can be mixed in currant jam. You can even use spices like ginger. It all depends on what you can find in your own garden, in the forest or on sale. And the result of such combinations is original desserts that you will not find in the store.

For example, to prepare a delicacy of currants and gooseberries, take:

a kilo of currants;
half a kilo of gooseberries;
kilo of sugar.

Peel the berries, sort and rinse, grind in a meat grinder or with the help of other kitchen units. Add sugar to the resulting mass and heat slowly. Boil ten minutes after it boils. Turn off the burner and cool the future jam. Then repeat the procedure. This time, cook for fifteen minutes. After reaching readiness, distribute the jam into jars.

Blackcurrant and raspberry go well together. This jam will be a wonderful table decoration, especially in winter. Required to cook:

1.5 kilograms of currants;
1 kilogram of raspberries;
1.5 kilograms of sugar.

After the initial preparation of the berries for cooking, raspberries and currants are poured into a saucepan or basin and a pound of sugar is added. Stir thoroughly, put in a cool place for five to six hours, until the juice appears and the sugar begins to dissolve. Then all this must be turned into a mushy mass, add the remaining sugar and start cooking. This jam is brewed for forty minutes. Along the way, remove the foam and wait until the mass begins to thicken. Then distribute into jars of a convenient size.

To give the jam a ginger flavor, you need to cook with the following ingredients:

nine hundred grams of currant;
fifteen grams of ginger root;
eight grams of cinnamon (powder);
nine hundred grams of sugar.

Prepare currants for cooking, make a puree mass out of it. Put in a container for cooking, put on the stove and add sugar. Jam should be cooked on low heat under a closed lid. This continues until the sugar dissolves. Then the fire must be increased and brought to a boil. Meanwhile, peel the ginger, grate it, add it to the berry puree, add the cinnamon. Mix everything well and let it cook for another ten minutes. Then turn off the stove. Cool the jam under a closed lid, and then distribute into jars.

For information on how to make blackcurrant jam with herbs, see the following video.

Blackcurrant jam is a tasty treat with a slight sourness for the whole family. In winter, it serves as an excellent filling for baking, succulents with currant jam are especially tasty. And how pleasant it is to enjoy the delicate sweetness with tea in the evening watching TV! I confess that my beloved children love to spread jam on bread and eat sweet sandwiches with pleasure. And at these moments I remember myself, because I also loved bread with jam.

I note that the process of making jam from the process of cooking currant jam is almost the same, the only thing for jam is that the berries need to be thoroughly kneaded or chopped in a blender before cooking. In addition, currants have natural gelling properties, and this helps the mass become jelly-like. Many housewives add pectin to the jam, but I think that it is enough in blackcurrant. Well, I think it's time to move on from chatter to business.

To make blackcurrant jam, we need

Ingredients:

Blackcurrant - 4 kg (previously I sorted it out from the twigs and washed it).
Sugar - 4 kg.

Cooking process:

Some hostesses believe that 2 kg of sugar is needed for 1 kg of currants, but for me it is sugary sweet, for lovers of light sourness I recommend 1: 1), like mine. The preparations are captured in the photo step by step, so it will not be difficult for you to repeat the process.

Pour the berries together with sugar into a large enameled pan, rub them lightly with your hands.

Then we begin the grinding process in a blender, you can use a meat grinder, as you like. We put currants with sugar in the container of the kitchen machine, as much as you like.

The longer the knife spins, the smaller the skins from the berries will be.

Thus, we will process all the berries with sugar.

Then we put the pan with the contents on medium heat and cook, after the jam boils, foam forms, which means that the pan can be removed from the heat.

While the jam was cooking, I prepared the jars (I have Veresian jars with self-tightening lids), and sterilized each for 10 minutes.

Next, pour the hot finished jam into the container with the help of a ladle, tightly twist the lids and turn the lids down. In this position, leave until the jam has completely cooled. That's actually the whole process. The jam turned out to be jelly-like, due to the gelling properties in the currant. As you can see, everything is quite easy, fast and affordable.

Be sure to use this method, I'm sure you will like the speed and simplicity of the process, and the result will delight your sweet tooth.

I don’t know how many years blackcurrant jam will be stored, because, no matter how long it is, it goes away with a bang over the winter. So I wish you bon appetit with delicious jam from currant.

You may be wondering how to make currant compote:

Sincerely, Anyuta.

Jam based on blackcurrant is considered an independent delicacy. It is often used as a snack with tea, added to ice cream, desserts, smeared on bread. The sweet treat takes pride of place in the kitchen cabinets of many families, delighting people of all generations. To date, experienced housewives have brought out many recipes that can be translated into reality in a matter of hours.

Blackcurrant jam: a classic of the genre

granulated sugar - 1.1 kg.
blackcurrant (ripe) - 950 gr.
drinking water - 145 ml.

Cooking jam begins with the preparation of berries. They must be sorted out, then thrown into a colander and rinsed. Without fail, exclude spoiled specimens, throw away twigs and leaves.
Leave the fruits on the sieve so that the liquid is glass. Now spread a towel on the kitchen table, put currants on the fabric. Leave it for half an hour to dry.
Put the fruits in a bowl, mash with a kitchen pestle until you get porridge. You can also use a blender, it will grind the berries better.
When the mixture becomes homogeneous, put the composition in an enamel bowl for cooking. Pour in drinking water, send the container to the stove. Wait until the mixture starts bubbling.
After the formation of the first bubbles, simmer the berry for another quarter of an hour. Do not leave the kitchen, the composition must be constantly stirred. Now introduce granulated sugar in portions, wait for the crystals to dissolve.
When you pour out all the sugar, put on medium heat and cook the mass for half an hour. 10 minutes after the start of languor, reduce the burner to a minimum. Turn off the heat, let the jam cool without a lid.
At this time, wash the dishes for packaging, half-liter containers are suitable. Sterilize containers and lids, dry. Arrange the finished jam in jars, roll up, cool. Keep cold.

Currant jam with ginger

ginger (root) - 15 gr.
currant - 900 gr.
chopped cinnamon - 8 gr.
granulated sugar - 900 gr.

Prepare currants. It must be rinsed, dried, rubbed into a puree. Put the gruel in a heat-resistant bowl, add sugar, send to the stove.
Set the minimum power on the burner, cover with a lid. Boil until the sand granules dissolve. When the crystals melt, increase the fire.
Boil the delicacy for a quarter of an hour. During this time, peel the ginger from the top coating, grate or grind in a coffee grinder. Add to the berries, add cinnamon.
Knead the treat, let it boil for another 8-10 minutes. At the end of the specified period, turn off the fire. Cover with a lid, cool, pack in containers.

filtered water - 175 ml.
granulated sugar - 850 gr.
currant - 1.15 kg.

Rinse the fruits under the tap, dry on a sieve and a cotton towel. Remove the currants from the brushes, discard the rotten berries and leaves.
When you select healthy ripe currants and wash them, send the fruits to the multicooker bowl. Pour in water, set the program "Cooking" or "Baking".
At a temperature of 95-105 degrees, jam is cooked for a third of an hour. After passing the specified period, move the berries to a fine-grained sieve. Drain the currants into a separate bowl.
You should get a soft homogeneous gruel. Pour granulated sugar, again send the composition to the multicooker cup. Set the "Cooking" mode, cook the composition for a quarter of an hour.
When the device beeps about the end of the program, immediately pour the hot mixture into sterile jars. Roll up well or cover with nylon covers.

Seedless currant jam

granulated sugar - 775 gr.
black currant (necessarily moderately ripe) - 950 gr.

To begin with, it is important to prepare the berries for further action. Wash the fruits under the pressure of cool water, sort out the berries.
For cooking jam, a composition with rot is not suitable. Throw away sticks, leaves, branches. Pour currants with warm water, leave for 10 minutes, drain the liquid.
Put the composition on gauze or a towel, leave to dry. When the berry dries, scroll it in a meat grinder or blender. You need to get a mushy mass.
Now take a strainer of a small section, start mashing the puree so that the bones remain on the grid. If there is a need for re-grinding, do not neglect it.
When you get a mass without peel and bones, put currant puree in a saucepan with enamel. Pour the sweetener, send to the fire. Cook the composition at medium power for 8 minutes.
After the specified period, turn off the burner, leave the jam for 7-10 hours to infuse (all night). After passing through the allotted stage, boil the currant mass for another quarter of an hour.
After that, cover the delicacy with a lid, let it stand for the rest of the day (at least 6 hours). During this period, have time to sterilize the dishes and lids for twisting.
Pack the treat in prepared containers, prepare a steam bath. Take a wide saucepan, line its bottom with a cloth. Put the jars inside, fill with cool water up to the shoulders.
Bring the liquid to a boil, then pasteurize the product for 12-15 minutes. Carefully remove the container with an oven mitt, immediately roll it up and turn it upside down.

granulated sugar - 1.65 kg.
blackcurrant - 2.2 kg.
food gelatin - 35 gr.
drinking water - in fact

Take care of sorting the berries, rinse the currants, remove branches, leaves, rotten elements. Send healthy suitable fruits to a bowl and fill with warm water, leave for 15 minutes.
Pour out the liquid, dry the raw materials on towels. Pass the composition through a sieve, meat grinder or blender. When you get a uniform mass, rub it through cheesecloth. Such a move will remove the bones.
Mix gelatin with granulated sugar, mix and fill with water according to the instructions. Combine currant porridge with the previous composition, send it to the cold for 2.5-3 hours.
When the set time has passed, put the mass on the burner. Boil for 15 minutes, then leave to infuse for 1.5 hours. Repeat steps twice.
After boiling and infusion, pour the jelly jam into prepared clean jars, screw on the lids and turn the container over. Leave it in this position for half a day.

Blackcurrant jam with oranges

granulated sugar - 1.35 kg.
blackcurrant (ripe, but not overripe) - 1.1 kg.
orange - 2 pcs. (about 330-350 gr.)

Put the berry mass in a strainer, rinse under the tap. Throw away twigs and leaves, exclude rumpled elements. Leave the currant to dry for 25-40 minutes. Lay it out on a towel if needed.
Now use a food processor, blender or meat grinder. You can also rub the berry through a sieve with a fine section of holes. Pour granulated sugar into the berries, grind with a fork.
Send the mass to the fire for cooking. Set a low power, simmer the composition under the lid. At this time, remove the peel from the citruses, do not touch the white base.
Squeeze the juice from the pulp, pour it into the currants, and pass the zest through a fine grater or blender.
Combine all ingredients in a saucepan. Boil the jam for a third of an hour with breaks every 10 minutes (the interval is 1 hour).
While the mixture is cooking, clean the container. It must be scalded with boiling water and dried. The same manipulations are carried out with lids. Pour the jam and seal.

granulated sugar - 1.3 kg.
pitted cherries - 900 gr.
black ripe currant - 900-950 gr.

Rinse the berries and dry them in a colander. Lay out on kitchen towels, wait for the liquid to evaporate. Eliminate bad fruits, branches and leaves.
Pour sugar into the composition, rub with a fork, transfer to a heat-resistant bowl. Cook covered for 20 minutes, then let stand for 3 hours. Repeat manipulations.
Rub the jam through a sieve, add more sugar if necessary and boil. Pack in containers, tighten with a special key, put in the basement.

Often, currant jam is supplemented with gooseberries, ginger, orange and other ingredients. You can cook assorted two shades of berries without fear of spoiling the taste. Vary the amount of sugar according to the individual desires of the family.