Each housewife tries to make as much as possible of it. Blackcurrant jam turns out to be delicious, I also have my own recipe for the winter, not even one, because I grow this berry in large quantities and try to prepare a variety of desserts.

Currant jam is also a lot of homemade baking options. Even the famous "Kiss of a Negro" is not complete without it. I'm not talking about cheesecakes, pies, pies, bagels, you can list a lot.

With such a jam, you can just drink tea, get a charge of vitamins, vitamin C, by the way, there is more in black currant than in the lemons themselves. It turns out very well, just have time to write down the recipes.

How to make blackcurrant jam

Currant berries are not as sweet as raspberries or strawberries, therefore it requires more sugar, it also gives off juice harder, so it takes more time to extract juice.

The currants also contain a large amount of fruit acids. For us, undoubtedly, they are useful, but unsuitable saucepans oxidize quickly. Copper and aluminum quickly interact with acids and, as a result, the product is not at all useful, on the contrary. Therefore, choose stainless steel pots, in extreme cases - enameled, just remember that everything in them quickly burns out.

To make jam, we will need freshly picked currants, we need to sort it out, remove twigs, leaves, timid or bad berries, and cut off the tails. Only after that, rinse well, unlike raspberries and strawberries, tender berries, currants can be washed under running water without fear of crushing them. In addition, in the jam, the integrity of the berries will still be violated.

Blackcurrant jam recipes

Like other berries, black currant jam can be made in the simplest and most usual way, and in a slow cooker and in a bread maker. In addition, the berry is perfectly complemented by others, garden and forest, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother made such a jam in a large bowl on the stove.

For him we will take:

• Kilo of black currant
• One and a half kilos of sugar

How to make blackcurrant jam:

I never put a lot of sugar in currants, I like it when sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berry with a blender and mix with sugar. I put on medium temperature to quickly bring to a boil. Then I lower the temperature to a minimum and remove the foam. The berry gurgles slowly on the stove for 10 minutes, then it goes to cool overnight.

I repeat this process a couple more times, adding the slow boil time by five minutes. In fact, it does not take long to cook such a jam. After the last cooking, it is already ready, in a hot state, we lay it out in jars.

Currant jam with pectin, recipe for the winter

Many people are wary of thickeners, and completely in vain. Indeed, thanks to pectin, starch, gelatin or zhelfix, the heat treatment time decreases, which means that almost all vitamins are preserved.

What you need for jam:

• One and a half kilos of berries
• Kilo of sugar
• Pectin bag (20 grams)

How to make currant jam with pectin:

We prepare the berry, sort it out, rinse it and let the excess water drain. Then pour a third of the sugar into it, use a submersible blender to grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, turn down the heat, remove the foam, pour in the pectin and the remaining sugar. Cook for twenty minutes at a low temperature, then spread the hot jam in sterile, dry jars.

Blackcurrant jam, pitted recipe

Here you have to tinker a little, just a little bit, but the result will be a very beautiful, transparent jam.

For him you need to take:

• Kilo of currant berries
• 0.7 kilograms of sugar

How to make such a jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry, and your tastes. You can take more.

I grind the finished, washed berry with a blender or pass it through a meat grinder. It turns out a liquid fragrant puree, and we need to rub it through a sieve so that all the seeds and remnants of the skin remain there.

Mix the finished mass with sugar and set to cook at a low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and the jam has cooled down overnight. In the morning I heat it up again and cook it for 10 minutes. And again I leave until evening. For the third time I have boiled for 15 minutes and laid out in jars. It cools down in jars, but in open ones, only then I roll it up.

Black currant jam in a slow cooker

It is easier to cook currant jam in a slow cooker than in the usual way, because you do not need to stand and watch so that, God forbid, it does not burn or run away.

We need:

• Liter jar of currants
• Two and a half glasses of sugar

How to make jam in a slow cooker:

We pass clean and selected berries through a meat grinder or grind with a blender. Some people prefer to extinguish and only then wipe through a sieve, but it seems to me this is a long process and it is much more convenient and faster to use kitchen assistants.

I also rub the resulting puree with a wooden spatula through a sieve so that my jam is transparent, pitted.

Then I pour it into a multicooker bowl and add sugar. I put on the extinguishing mode, close the lid. The jam will be ready in 20 minutes, because currants contain many of their natural thickeners, pectin. Then I put the finished hot product in small jars and close.

Blackcurrant and raspberry jam, recipe for the winter

This jam is to everyone's taste. In addition, it is very useful, during colds, it is an excellent help. My children love to make such a jam and drink it like a compote.

For him you will need:

• One and a half kilos of currants
• Kilo raspberry
• One and a half kilos of sugar

How we will cook:

The whole berry needs to be sorted out and washed, let the water drain well. We immediately pour both currants and raspberries into a container where the jam will be cooked and add half of the sugar. We leave for five hours in a cool place so that the berry gives juice and the sugar begins to melt.

Over time, grind the berries in mashed potatoes, pour in the second half of the sugar and set to cook. Cook in one go until it thickens, it takes 35-40 minutes, do not forget that you need to remove the foam. Pour the ready-made jam into jars and close.

Black currant jam with gooseberries

This jam is also often loved by all housewives. The sour currant is compensated by the sweet taste of the gooseberry and it turns out very tasty.

We will take:

• Kilo of currant berries
• Half a kilo of gooseberry
• Kilo of sugar

How to cook:

We sort out the berries and cut off the stem tails. Grind everything with a blender or scroll through a meat grinder. Mix the resulting mass with sugar and set to cook. The first time after boiling, cook for 10 minutes. Then it cools down to room temperature. The second time is cooked for 15 minutes and immediately laid out in jars.

Blackcurrant jam, video recipe

The difference between jam and jam is the absence of whole berries, as well as the complete combination of syrup with them. Jam belongs to the varieties of this delicacy, but has a more jelly-like consistency. In the jam, not the fruits themselves are boiled at all, but mashed potatoes from them. These small differences lead to the fact that the cooking technology is different for each delicacy. Currants are more acidic, so cooking will require a lot of sugar. If you want to store the finished dessert until winter, then be sure to sterilize it by boiling cans with it in a saucepan of water for about 20 minutes.

Currants contain fruit acids that interact with copper and aluminum, making the finished product even hazardous to health. For this reason, take stainless steel dishes or at least enameled ones. The only negative of the latter is the burning of the product. To make blackcurrant jam, you will need a freshly harvested crop, which must be cleaned of branches, leaves and bad fruits. Unlike strawberries and raspberries, in these recipes, you can wash the berries under running water, because you don't need whole specimens for jam.

How to make currant jam according to the classic recipe

Among the many recipes for making currant jam, there is a classic one, which is old and proven. The ingredients for it will require the following:

• currants - 1 kg;
• water - 0.5 tbsp.;
• granulated sugar - 1.2 kg.

To make classic currant jam, follow the instructions below:

1. Pour the berries into a deep saucepan, cover them with water and keep on fire for 5 minutes until softened. The fruits give juice, so the mass is liquid.
2. Use a wooden spoon or pestle to mash the washed currants to release the juice.
3. Pour 0.5 cups of water into an enameled or aluminum container, send the berries there.
4. Cook the mixture over medium heat, stirring with a wooden spatula, so as not to burn.
5. In 10 minutes. start adding sugar in small portions. Continue stirring with a spatula.
6. When all the sugar has been poured out, bring the mixture to a boil.
7. Reduce heat to a minimum, keep the treat on the stove for another half hour. Check readiness by dropping a couple of drops on a saucer. At the same time, they should not spread. Or try rubbing a little jam between your fingers - the finished product will not leave a mark or stick.
8. Sterilize the jars over a steam bath or use an oven. Boil the lids in water for about 10 minutes. Dry everything.
9. Distribute the black currant jam into the containers, roll up the lids.
10. Cover the upside-down jars with a blanket or blanket.

How to make seedless jam

To make seedless blackcurrant jam, you will have to tinker a little longer. But you will get a perfectly transparent delicacy of pleasant color and taste. The ingredients are all the same:

• berries - 1 kg;
• granulated sugar - 0.7 kg.

The proportions of the sweet ingredient can be varied depending on the sweetness of the berries and your personal preference. To make blackcurrant jam, follow these steps:

1. Process the crop again - remove debris, petals and tails, rinse thoroughly.
2. Use a meat grinder or blender to process the fruit into a puree.
3. Take a strainer, grind the resulting liquid mass through it. This is necessary to remove the bones.
4. Combine the berry puree with sugar, cook over low heat for about 7 minutes. Leave to stand overnight.
5. Cook for 10 minutes in the morning, and then 15 minutes, but in the evening.
6. Arrange in sterilized jars, seal with lids.

How to make jam in a slow cooker

Today a multicooker has become a good helper for any housewife. It can be used for more than just main courses or baked goods. It is easy to make preparations in it, for example, black currant jam for the winter. It will need to take about 1 kg. Other ingredients are:

• citric acid - on the tip of a knife;
• sugar - 1.3 kg;
• pectin - 20 grams;
• water - 0.1 l.

First, prepare the harvested crop by cleaning its branches, petals and other debris. Only then proceed with the steps of the recipe:

1. Place the berries on the bottom of a separate saucepan, add a third of the specified amount of sugar, grind everything with a blender. If you want to get rid of the seeds, additionally grind the puree through a sieve.
2. Send the liquid mass to the bottom of the multicooker bowl, add pectin, cook for 5 minutes, setting the "Soup" or "Stew" mode.
3. Pour in the remaining sugar, stir. Continue cooking for about 20 minutes more.
4. Roll up the finished delicacy in sterilized jars.

Some multi-cookers have the “Multi-cook” and “Jam” modes. They are also used to make jam. You must first darken the berry mass for 20 minutes, using the "Multipovar", then grind through a sieve and cook for 20 minutes. already in the "Jam" mode. The presence of such functions should be clarified in the instructions for the device. In any case, you can always make blackcurrant jam in a slow cooker using the "Soup" or "Stew" mode.

Gooseberry and black currant jam

The recipes with black currant do not end there. In addition to this berry, others are also used. Gooseberries will be an interesting addition to it. Then the list of ingredients includes the following items:

• currants - 1 kg;
• gooseberries - 0.5 kg;
• sugar - 1 kg.

Sort out the collected fruits from the debris, tear off the stalks and rinse. Then start cooking:

1. Pass the berry ingredients through a meat grinder or process with a blender.
2. Add sugar to the resulting mass, put on fire.
3. After the first boil, cook for about 10 minutes.
4. Cool, boil the mixture again, but keep on fire for 15 minutes.
5. Divide the finished treat into sterilized jars and seal them with lids.

Video: how to cook currant jam

Blackcurrant confiture is very sweet, tasty and aromatic. To prepare it, you do not need special skills - even a novice housewife can cope with this recipe. It can be used to bake pies or muffins, in place of cake cream, or simply with toasted toast and a cup of hot tea. If there is a lot of currants, you can prepare it for future use. Jars with currant confiture will be perfectly stored not only in the cellar, but also in the apartment pantry.

To prepare blackcurrant jam for the winter, prepare all the necessary ingredients. You do not need to add ginger and cinnamon, without them the jam will not lose its taste. It's a matter of taste, I just love this combination!

Rinse the currants under running water (it is convenient to do this in a colander - the water immediately drains off) and sort out unripe berries and debris. Cover with half the sugar and put on low heat.

Stirring the mass constantly, wait until the sugar is completely dissolved. You won't have to wait long for this, there is enough moisture. Continuing stirring occasionally, cook for 20 minutes.

Remove the saucepan from the heat and beat the berries with a blender.

Grind the whole mass through a fine strainer. Discard the cake.

Return the grated mass to the saucepan, add the second part of sugar and cinnamon. Grate ginger and wrap in two-layer gauze, tie and put in a saucepan. Boil over low heat until cooked. It will take 35-45 minutes.

The readiness of the jam can be checked with a drop: you need to moisten a spoon in a saucepan and drip onto a plate, if the drop does not spread, the jam is ready. And the gauze needs to be thrown away, she has already given away all her aromas.

Fragrant, thick, sweet blackcurrant confiture is ready.

Enjoy your meal. Cook with love.

Think cold winter evenings - prepare a jar of summer!

Black currant is a very tasty and healthy berry. You can make amazing compotes, preserves, jams from it, you can add it to jelly, to various baking fillings.

But still, the most delicious delicacy from this berry is jam.

It can be used for various desserts, fillings, jelly. In addition, it is an excellent remedy for the treatment of colds and flu. And what a delicious tea with this delicacy is simply beyond words!

In general, blackcurrant jam must be prepared, and we will tell you how to do it below.

Classic recipe with photo

What you need:

• Ripe black currant berry - 1 kilogram;
• Granulated sugar - 1 kilogram 200 grams;
• Half a glass of water.

Let's start cooking:

Seedless blackcurrant jam: a recipe for the winter

What will be needed:

• 1 kilogram of currants;
• 800 grams of granulated sugar.

How to do:

Cooking in a slow cooker

What components are required:

• Granulated sugar - 800 grams;
• Currant - 1 kilogram;
• Water - 150 ml.

How to cook blackcurrant jam in a slow cooker:

1. We wash the berries with warm water, remove all twigs, leaves and rotten fruits;
2. Put the washed berries on a towel and dry them;
3. Then we transfer the dried currants to the multicooker container;
4. We add some water, set the baking or cooking mode, the temperature is 100 degrees and leave to cook for 20 minutes;
5. After that, take out the currants from the multicooker and put them on a sieve. Wipe it thoroughly, as a result, you should get the most delicate puree-like mixture;
6. Put the currant puree in a cup, add granulated sugar and mix well;
7. Next, we shift the mixture into the multicooker container;
8. We set the cooking program and leave it to cook for 20 minutes. This time for making jam will be quite enough;
9. As soon as the multicooker signal sounds, the jam can be served immediately with tea or put into jars;
10. Banks should be pre-rinsed and doused with boiling water.

How to make black currant jam jelly

You will need the following:

• Ripe black currant - 2 kilograms;
• Granulated sugar - 1.5 kilograms;
• Gelatin - 25 grams.

How to make jam jelly:

1. We sort out the berries, remove all the leaves, twigs, rotten fruits. Rinse thoroughly in warm water;
2. We spread the washed berry on a towel so that it dries;
3. Next, we pass the dried currants through a meat grinder. The result should be a uniform mixture;
4. Then we combine granulated sugar with gelatin and mix;
5. Pour the mixture of sugar and gelatin into the mixture of currants;
6. Put the cup with the currant mixture in the refrigerator for 2 hours;
7. After that, we take it out of the refrigerator, put it on the stove and boil it for 10 minutes, then remove it and leave it to stand for 2-3 hours;
8. After that, boil again for 10-15 minutes;
9. We lay out the finished blackcurrant jam-jelly in pre-sterilized jars;
10. We put the jars with jam upside down and cover with a blanket;
11. Put the finished jam-jelly in a cool dark place or in the refrigerator.

Cooking with raspberries without boiling

What you need:

• 500 grams of fresh raspberries;
• 1 kilogram of black currant;
• Granulated sugar - 1.8 kilograms;
• Glass of water.

How to make blackcurrant and raspberry jam:

1. We sort out the currants, remove the leaves, twigs and rotten fruits. Fill the berry with warm water and leave it to stand for a few minutes;
2. Then we throw the berry onto a sieve so that all the water is glass;
3. Next, grind the currants through a sieve. As a result, you should get a puree of berries;
4. We sort out the raspberries and wash them carefully;
5. Transfer to a cup and knead until puree;
6. Pour water into a container, add granulated sugar and set on fire. Boil until granulated sugar is completely dissolved;
7. Remove the syrup from the stove and leave it to cool for a while;
8. Mix raspberry and currant puree in a cup and fill everything with syrup. Mix everything well;
9. We wash the jars and sterilize them for steam or in the oven;
10. We put the jam in jars and put it in a cool dark place for storage.

Assorted without cooking: strawberries + black and red currants

What you need:

• Fresh strawberries - 1 kilogram;
• Black currant - 500 grams;
• Red currant - 500 grams;
• Granulated sugar - 1500 grams;
• Citric acid - 1 sachet 15 grams.

How to make assorted jam without cooking:

Tips and Tricks

• You can add orange or lemon to the jam. Citrus fruits will give it a pleasant aroma. In addition, this jam is useful to eat during colds;
• Blackcurrant jam can be made with cherries, gooseberries. Together with these berries, the jam turns out to be very tasty and aromatic;
• Additionally, you can put spices - vanillin, cinnamon, ginger;
• To prevent drops from falling on the table and floor while pouring the finished jam, it is better to put the jar on a plate;
• Be sure to rinse and sterilize the jars. In sterilized jars, jam is stored better and longer;
• It is better to put more sugar, otherwise the jam will be sour and tasteless.

Cooking currant jam is within the power of every housewife. The main thing is to do everything according to the recipe.

It is advisable to observe all the proportions of the ingredients, otherwise the jam will be tasteless and quickly deteriorate.

When prepared correctly, you will get a fragrant delicacy that will be an excellent addition to tea in the winter.

Step-by-step recipes for making delicious blackcurrant jam

Evaluation
recipe

Time
(min)

Servings
(people)

In 100 grams of finished dish

0 gr.

0 gr.

Carbohydrates

228 kcal.

Option 1. The classic recipe for black currant jam

A proven way to make blackcurrant jam. The berry is the leader in vitamin content. Jam differs from jam in its uniform consistency and thickness.

Ingredients

• 1200 grams of regular granulated sugar;
• filtered water - ½ stack .;
• 1000 gr of ripe black currant.

Step-by-step blackcurrant jam recipe

We pick berries from the twigs, sort out, breaking off the tails. We put them in a sieve and wash, gently stirring, under running water. Pour the currants into a deep basin, fill them with water and put them on the stove. Boil for five minutes until the berries are soft.

Drain the broth and knead the currants with a wooden spoon until they release juice. Pour half a glass of filtered water into an enamel pan and put the berry mass into it.

We put the currant mixture on a small fire and boil, stirring with a wooden spatula, for ten minutes. Pour in beet sugar in small portions, without stopping stirring. Bring the mixture to a boil. Reduce the heating intensity and cook the jam for another half hour.

We wash the jars with a solution of soda and sterilize by placing them over steam or placing them in the oven. Boil the lids for five minutes. We spread hot jam into prepared sterilized jars and seal tightly with lids. We leave for a day under a warm blanket.

If you want to get a thick jam of a uniform structure, grind the currant mixture through a fine sieve. Be sure to cut off all the tails from the berries. Pick berries for jam immediately after rain, it is at this time that it is as juicy as possible.

Option 2. A quick recipe for blackcurrant jam in a slow cooker

Blackcurrant jam recipe in a slow cooker is simple. The assistant will save you the need to constantly stir. The delicacy will not burn in it, and the device will notify you when it is ready.

Ingredients

• on the tip of a citric acid knife;
• freshly picked black currant - kilogram;
• ½ stack. spring water;
• 1300 gr beet sugar;
• pectin - 20 gr.

How to make blackcurrant jam quickly

Tear off freshly picked currants from the twigs. Remove debris, leaves and spoiled berries by carefully sorting through it. Tear off the ponytails and rinse gently.

Place the berries in a saucepan, add a third of the total amount of sugar and beat everything with an immersion blender. Then grind the mass through a sieve. Pour the liquid currant mixture into a multicooker saucepan. Add pectin. Stir. Place a saucepan in the appliance and switch on the "braising" program. Set the time to five minutes.

Open the lid, add the remaining sugar, stir. Cook, without changing the program, another 20 minutes. Pack the hot delicacy in sterilized glass containers, seal it tightly. Turn over and leave for a day, wrapped in a blanket.

If your appliance has jam and multi-cook programs, use them to make jam. First, the berries are simmered in the "multi-cook" mode, and then they are brought to readiness by turning on the "jam" program.

Option 3. Blackcurrant jam recipe with orange

Orange and cardamom add to the flavor of the jam. The delicacy turns out to be fragrant and very useful. Thick jam can be served with morning coffee with toast, or used as a filling for pancakes.

Ingredients

• a kilogram of black currant;
• five boxes of cardamom;
• 550 grams of granulated sugar;
• ½ lemon;
• orange.

How to cook

Tear off the berries from the branches, remove the tails, set the spoiled fruits aside. Place the selected currants in a colander and rinse with warm water, stirring gently. Leave for a while to dry the berries.

Put the prepared currants in an enamel bowl, cover with sugar, stir gently and leave for six hours. After the allotted time, place the container on the stove and bring to a boil. Remove from heat and cool.

Grind the currant mass through a sieve. Add granulated sugar, add cardamom. Wash the orange, pour boiling water over it and wipe it off. Remove the zest from the citrus. Chop it finely and add to the currant puree. Squeeze the juice from half a lemon into the currant mixture. Stir and cook for half an hour from the moment it boils. Pour the hot treat into sterilized glass containers and roll up.

If desired, remove the cardamom at the end of cooking. You can also squeeze orange juice into the jam. Currants are a sour berry, so don't spare sugar. Jam can be made by adding other fruits and berries to it.

Option 4. Blackcurrant jam recipe with gelatin

If you make jam with gelatin, you get a thick, jelly-like treat. Due to the minimal heat treatment, the berries retain most of the nutrients.

Ingredients

• 25 gelatin;
• beet sugar - one and a half kilograms;
• two kilograms of ripe black currant.

Step by step recipe

After removing the berries from the branches, sort them, removing the leaves and spoiled fruits. Rinse the currants well under the stream warm water... Dry the washed berries by spreading them on a towel.

Twist the currants through a meat grinder. Combine gelatin with granulated sugar and stir. Add the mixture to the currant puree. Stir and refrigerate for two hours.

Place the container of currant puree on the stove and cook for ten minutes, stirring regularly. Then remove from the hotplate and leave for two hours. Return to the stove again and boil for another quarter of an hour. Pack hot jam in sterilized dry jars. Roll up boiled lids and cool under a blanket.

If you grind currants through a sieve, do not throw away the cake. You can make a tasty and healthy compote from it. You can replace gelatin with agar-agar, pectin.

Option 5. Uncooked blackcurrant jam with raspberries

For the winter, you can prepare blackcurrant jam, while retaining all the benefits, as well as the aroma and taste of the berries. Currant delicacy with raspberries, which is prepared without boiling, is an excellent means of preventing colds.

Ingredients

• drinking water - a glass;
• fresh raspberries - half a kilogram;
• beet sugar - 1 kg 800 g;
• black currant - kilogram.

How to cook

Remove the currants from the branches. Go through the berries, picking off the tails and removing debris and rotten fruit. Pour warm water over the currants and leave for a few minutes.

Throw the berries on a sieve and leave to drain all the moisture. Grind the currants through a sieve. Place the currant puree in an enamel saucepan.

Sort the raspberries and rinse gently. Transfer to a basin and knead thoroughly until puree.

Pour purified water into a saucepan, add granulated sugar and send to the fire. Simmer until the crystals dissolve. Remove the syrup from the stove and cool. Combine currant puree with raspberry and pour in the syrup. Stir. Wash glass containers with a solution of soda, rinse and sterilize in any way you are used to. Boil the lids. Pack the delicacy in containers, seal it tightly and send it to the cellar for storage.

Since jam is made without boiling, use only ripe berries. In no case do not allow rotten fruits to enter, otherwise the jam will quickly deteriorate. You can add vanilla, ginger, or cinnamon to the jam for flavor.