Currant is a tasty berry rich in vitamin C and contains natural pectin. It is great for preparing jams, jams, jellies and compotes. In our selection of currant recipes, you will find simple and tasty preparations for the winter.

For blanks, you can use the berries of red, black and white currants. Jelly is better made from red currant berries, thanks to the pectin contained in the berries. Blackcurrant is better suited for making jam and grinding with sugar. White currant can be added to compotes.

It is not difficult to prepare such jam, and you can use it as an additive to desserts.

You will need: 600 g of berries, water, sugar, zest and juice of half a lemon.

Cooking. Sort the berries, remove the stems and place in a saucepan. Pour in water to cover the bottom of the pot and simmer the berries over low heat for about 5 minutes until they are soft.

Then puree the berry mass with a blender. After that, wipe the resulting puree through a sieve and remove the skin and seeds of the berries. Weigh the resulting mass and add the same amount of sugar. Place everything in a saucepan, add grated zest and squeezed juice of half a lemon, stir and bring to a boil. Boil the jam for 10 minutes, stirring and removing the resulting foam. Pour hot jam into sterilized jars and roll up.

Blackcurrant jam makes an excellent filling for homemade pies.

You will need: 1 kg of berries, 600 g of sugar, 4 tsp. lemon juice.

Cooking. Rinse the berries, place in a saucepan and cook until soft, about 20 minutes, stirring occasionally. Add sugar, lemon juice, bring to a boil and cook for another 20 minutes. Test the readiness of the jam by dropping a drop onto a chilled saucer. If the syrup does not spread, the jam is ready. Immediately pour it into jars and roll up.

The currant “five-minute” recipe speaks for itself - it is prepared in just 5 minutes.

You will need: 1 kg of blackcurrant berries, 1.2 kg of sugar, 1.5 cups of water.

Cooking. Rinse the berries, remove the branches. Make syrup from sugar and water. Put the berries in it and cook for 5 minutes. Pour the jam into prepared jars and roll up.

Redcurrant berries contain natural pectin and gel well.

You will need: 1 kg of berries, 500-600 g of sugar, 120 ml of water.

Cooking. Rinse the berries and place in a saucepan with a thick bottom. Add water and cook, stirring, for about 20 minutes.

Then crush the berries with a potato press and put in cheesecloth folded in several layers. Hang and leave overnight to drain all the juice. Measure the resulting juice, pour it into a saucepan and add an equal amount of sugar. Bring the mixture to a boil, stirring, and cook until the jelly begins to thicken. Pour hot jelly into jars, sterilize and roll up.

A very simple compote recipe.

You will need: berries, 1 liter of water, 1.5 kg of sugar.

Cooking. Rinse the berries and arrange in jars. Mix sugar and water and make syrup. Pour berries with hot syrup, sterilize and roll up.

To diversify the taste of compote, add strawberries to currants.

You will need: 250 g currant berries, 250 g strawberries, 1 glass of sugar, 2.5 liters of water.

Cooking. Rinse the berries and arrange in jars. Boil water, dissolve sugar in it and pour the berries with the resulting syrup. Sterilize jars of compote and roll up.

Raspberries and currants are perfectly combined in compote, which turns out to be very fragrant, with a rich berry flavor.

You will need: 1.5-2 cups of currants and cherries, 1.5 cups of sugar, 1 tsp. citric acid, water.

Cooking. Rinse and dry the berries, place in a three-liter sterilized jar. Add sugar and acid. Boil 5 liters of water and immediately pour over the berries, cover and roll up.

You will need: 250 g blackcurrant berries, 150 g cherries, 200 g sugar, 3 liters of water.

Cooking. Rinse the berries. Boil water, add sugar and berries. Boil until the berries float. Then transfer the berries to a jar, pour over the syrup and immediately roll up.

Use only good, whole currants and gooseberries for compote.

You will need: 1 glass of currant berries, 1 glass of gooseberries, 100 g of sugar, 2 liters of water.

Cooking. Wash the berries well. Boil water, add sugar and berries. So that the gooseberries do not lose their shape, they can be pierced with a toothpick. Boil compote for 7-10 minutes, immediately pour into sterilized jars and roll up.

Currant berries can simply be ground with sugar and frozen, and then used as a filling for pies or an ingredient in sauces.

You will need: 1 kg of blackcurrant berries, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly and dry. Grind with a blender or twist in a meat grinder until mashed. Add sugar and stir well to dissolve. Place the container with the berry mass in the refrigerator, then mix, place in clean containers and place in the freezer.

Currants prepared without sugar are well stored for a year in a cellar or refrigerator.

You will need: currant berries.

Cooking. Rinse the berries and put them in clean jars. Fill to the top with hot water, cover with lids, and place the jars themselves in a container with warm water (water bath), bring to a boil and sterilize depending on the size of the jars: sterilize half-liter jars for 15 minutes, liter jars for 20 minutes. Roll up immediately.

Currant jam

Use redcurrant berries to make jam. You will get an attractive-looking blank of bright saturated color.

Cooking. Rinse the berries, place in a saucepan and crush with a potato press. Pour sugar and put the pan on a slow fire. Cook, stirring, until sugar dissolves.

Then turn up the heat and simmer, stirring frequently, until the jam thickens. Immediately place the jam in jars, sterilize and roll up or cover with lids, cool and store in the refrigerator for up to 3 months. Currant jam

For this blank, it is better to take blackcurrant berries, it has a richer taste and aroma.

You will need: 1 kg of blackcurrant, 1.5-2 kg of sugar.

Cooking. Rinse the berries thoroughly, dry them and place them in a blender bowl along with sugar. Puree the berries until smooth. Arrange the resulting berry mass in sterilized jars, sprinkle with sugar on top, close with lids and store in a dark, cool place.

Currant juice can be prepared without sugar or added a little to taste.

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Black currant preparations

A very common cooking recipe, which is cooked in just five minutes. But vitamins from this berry retains a huge amount. For one and a half kg of berries for such a jam, you will need half a glass of water and a kilo of sugar.

We sort the berries, peel, rinse in a colander under running water, dry in a convenient way. Pour water into a bowl in which we will cook jam, pour sugar and bring it to a boil over low heat and completely dissolve. Has the syrup boiled? Pour the berries into it, bring to a boil and simmer for another five minutes over low heat. Pour hot into sterilized jars, which also need to be closed with sterilized lids.

By the way, if you want the berries in such a jam to be one to one and not wrinkle from heating, pour boiling water over them before putting them in syrup, or even better, dip them in boiling water for three minutes and quickly fold them into a colander.

White currant preparations

In the same way (like white) you can cook. And you can mix these two types of berries. Get currant jelly with a special taste. But its main advantage is a beautiful transparent appearance, the absence of seeds. Such jelly can not only be consumed with a piece of bread and tea, but also baked with it, where jam will be used as a filling.

Sugar per kilo of berries you will also need a kilogram. You will also need water - half a liter. We sort out the berries, remove the branches from them, put them in a bowl and fill them with cold water. In this case, fill each kilogram of berries with half a liter of water. We put the berry on the stove, bring to a boil, but do not boil! Literally just before boiling, remove the dishes from the heat.

The solution from the berries must be drained. And we grind the berries in a sieve with a pusher. At the same time, we hold the sieve over the expressed water so that the juice from the currant drains into it. This will not be enough to completely squeeze the berries. Therefore, we put the cake in gauze (in several layers) and squeeze it well over the water.

Juice is filtered through cheesecloth. Pour sugar into it, put it on the stove again. Such jelly should be cooked for half an hour on low heat. We pour it into jars, sterilized in advance. When it cools, the jelly will become thick, as currant berries contain a strong gelling agent.

You can store jars with such jelly under nylon lids. But then you need to put the jars with it in the refrigerator.

Currant jam is not only very tasty, but also extremely healthy. And it is certainly necessary to do it for everyone who monitors their health and wants to look great and feel the same way.
Making currant jam is a task that everyone can do, both experienced and inexperienced cooks.

How to cook currant jam

Currant jam is usually boiled in enamelled glassware. As a rule, cooking jam begins with the preparation of syrup. Berries are placed in the finished syrup and boiled for a while. There is also such a way of cooking jam: berries are placed in the dishes and covered with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.

The main thing is to stock up on berries, sugar, and the necessary equipment. An ideal container for boiling currant jam is an enamel basin or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading jam, and a positive mood.

Jams help us get through the cold season by bringing back memories of the hot, bountiful summer days we spent stocking up for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just bread with fragrant and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, closed in jars in the summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to cook the most delicious and healthy currant jam.

Classic blackcurrant jam recipe

Compound:
1 kg blackcurrant
1 kg sugar
0.5 cups of water
Cooking:

Sort, wash and dry the currant berries.

Pour water into a bowl or enameled pan, add one glass of sugar and bring to a boil. After boiling, add a glass of currant. And cook for five minutes with constant stirring, not forgetting to remove the foam.

Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Cook all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.

Pour hot into sterilized jars and roll up with metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.

Tasty and healthy blackcurrant jam for the winter is ready. It can be stored even at room temperature, which is an advantage. Bon Appetit!

Blackcurrant jam in liquid syrup

There is such a thing as “dessert syrup jam”: the liquid part of the workpiece is unusually fragrant and tasty, whole berries float in syrup, but their quantity is moderate. This jam is used with those dishes where it is appropriate to serve a sweet sauce. Pancakes, cheesecakes, casseroles compete for the right to be on the same plate with this beautiful and tasty jam. Blackcurrant and white ice cream are an elegant pairing with a spicy taste. If we turn to a festive banquet decoration, then in such a dessert you can throw a tablespoon of whiskey or rum and add a little shavings of natural dark chocolate.

Compound:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp.
Get one and a half liters of blackcurrant jam.

How to cook dessert blackcurrant syrup jam

Cooking:

Any varieties of currants with a sweet taste are suitable. The berries are sorted, "cut", then washed. There are varieties with long pedicels, they have to be cut by hand.

Jam is prepared in a dish with a coating that does not oxidize. Prepared blackcurrants are poured into the pan.

They put citric acid, with its help the syrup will become "refined" and will not go from purple-red to a darker tone.

Fall asleep sugar.

Pour cold water. A large amount of liquid is needed for this jam.
First, the contents of the pan should boil over medium-high heat. Then the fire is regulated so that the berries do not boil. Blackcurrant jam is boiled for 20 minutes over low heat.

Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. Berries slightly changed shape, but remained intact. There is no wateriness in the syrup, it is rich in taste, it has a slight pleasant density.

Rolled cans cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard term is 1 year.

If the jam is served in its “natural form”, without adding to other dishes, then it should be cooled for half an hour. Bon Appetit!

Blackcurrant jam for the winter five minutes

Compound:
1 kg blackcurrant
1.5 kg sugar
0.5-1 glass of water
Cooking:

Sort the berries, wash them and dry them.

Pour water into a basin or an enamel pan, add sugar and, stirring constantly, bring to a boil.

Put all the currants into the boiling syrup, bring to a boil again and cook after boiling over low heat for five minutes.

Immediately pour the hot currant jam into sterile jars and roll up. Wait for it to cool completely and store in a cool place. Bon Appetit!

Five-minute blackcurrant jam with grated ginger

Since childhood, we love mom's five-minute jam! It is very fragrant!
And here is the ginger! Just an explosion of taste!
Compound:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.

Cooking:

Wash the berries, dry on a towel. Put in a colander and scald with boiling water.

Bring water with sugar to a boil.

Finely grate the ginger.

As soon as the syrup boils, pour berries and ginger into it, cook for 5-7 minutes.

Immediately roll into sterile jars.

Store in a cool place. Bon Appetit!

Currant jam for the winter five-minute "Currant trio"

Cooking is obtained, relatively not long. You can immediately make two servings, one after the other - it is better not to increase the portion, because it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Composition of currant jam in glasses:

Blackcurrant - 3 cups
White currant - 3 cups
Redcurrant - 3 cups
Sugar - 6 cups
Water - 1 glass
Cooking:

Sort the berries, rinse and put in a bowl or saucepan for cooking. Pour 1 cup of water and put on fire.

Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 cup of sugar. Stir. Pour in sugar in batches. Cook while stirring so that the sugar does not stick to the bottom.

Bring to a boil, reduce heat and simmer for 5 minutes, skimming off the foam. During the cooking process, a foam will appear, which must be removed, otherwise the dessert will ferment.

Pour into sterilized jars. Roll up. Wrap with a padded jacket and leave to cool for a day. Bon Appetit!

Blackcurrant jam in a slow cooker

Black currant, which is so valued for its high content of vitamins, often ends up on the table of housewives. After all, you can cook it in various ways, including using a slow cooker.
Compound:
1 kg blackcurrant
1.5 kg of granulated sugar

Cooking:

For jam, you need to prepare the fruit. Black currant is moving. All twigs, plant debris, leaves and spoiled berries should be set aside. All high-quality fruits should be poured into a colander and rinsed with warm water.

In this form, blackcurrant is left for several minutes. It is necessary that the berries are on weight to remove excess moisture.

Transfer the prepared berries to the multicooker bowl. Cover them with sugar.

Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to boil slightly. At the same time, the lid of the multicooker with jam can be safely closed without worrying that the sweetness will “run away” to the table. The technology will do everything by itself.

On a note
Note! Some multicookers have a "Milk porridge" mode. If you choose it, then the cooking time of the jam will take only 35 minutes.

It remains to pour delicious and fragrant blackcurrant jam into jars. In order for the delicacy to be stored for a long time all winter, the containers must be sterilized. From above they should be closed with the same lids. When the blackcurrant jam cools down, you need to rearrange it in a cool and dark place. Bon Appetit!

Blackcurrant jam with gooseberries without cooking

This is an interesting recipe, it uses gooseberry and blackcurrant juice instead of berries as ingredients.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg of granulated sugar
From this amount of products, 750 g of dense and thick jelly will come out. It will take 1.5 hours to prepare a dessert for two days.

Cooking:

First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.

All berries must be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take dishes made of stainless steel. You don't need to add water.

We put the saucepan on a small fire. The berries need to be slightly warmed up on the fire, and they will release the juice themselves. The fruits should be pressed down a little with a spatula or a wooden spoon.

Berries must be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. Sugar should be 1.5 times more. That is, for 1 cup of berry syrup, you need to use 1.5 or 2 cups of granulated sugar.

The resulting mass is poured into a wide bowl. To it you need to pour sand in small portions. It must be mixed with a wooden spoon. When the sugar dissolves, the container must be closed and left overnight.

In the morning, you can distribute currant jam in jars. If this is difficult to do due to the solidification of the mass, you can heat it over low heat for just a minute.

When the jelly is completely frozen in the jars, they need to be rolled up with screw caps. Usually such blackcurrant jam with gooseberries without cooking does not require special storage conditions. Jelly can be left in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and do not place containers with blanks near heating sources. Happy tea!

Recipe for blackcurrant and apple jam

I suggest diversifying your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g blackcurrant
1/4 part lemon
400 g sugar
300 g apples

Cooking:

Sort the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to the state of currant puree.

Pour the mixture into an enamel pan and cook for 5 minutes.

Wash the apples, peel them from the cores and cut into medium-sized slices. Drop apples into water mixed with lemon juice to prevent them from browning.

After the currant puree is slightly reduced, add the apples. Boil for 10 minutes, stirring constantly.

Pour the finished hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.

Store jam in a cool place. The delicacy can be served with pancakes, cheesecakes and just for tea. Happy tea!

Jelly blackcurrant jam with blueberries

The berries are whole, and the jam is thick, like jelly.

Compound:
1 kg blackcurrant
0.5 kg blueberries
1 kg sugar

Cooking:

We take the amount of sugar in a proportion by weight of 1: 1. We sort out the berries, wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to interfere with the jam, especially before boiling. Stir by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then 2 more times.

And most importantly, if you want to get a thick jelly-like blackcurrant jam - instructions below

For cooking, we take about half of all sugar! But the second half is mixed into the finished hot jam until completely dissolved. Mix carefully, trying not to turn into a puree, although the berries stabilize after boiling.

We use for cooking jam from neutral berries Gelfix (pictured). Gelfix composition: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.

Jam, even from berries poor in pectin, is thick with a minimum of sugar.

Bon Appetit!

Blackcurrant jam recipe for the winter with cherries and apples

Try to make jam according to this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will certainly captivate you!
Compound:
1 kg blackcurrant
1 kg apples
1 kg cherries
3 kg of granulated sugar
1 lemon (juice)
From this amount of products you should get 2 liters of jam.

Cooking:

The berries must be washed and the best ones selected. Bones are removed from cherries. Apples are peeled and cut into slices. Blackcurrant just spills into the bowl.

Berries need to be twisted. Cover with sugar and leave for a couple of hours.
The products should be gently mixed and brought to a boil. Lemon juice is added to the composition, after which you need to boil the mixture of berries for another half hour. Approximately 1/3 of the mass should boil down.

Ready-made currant jam is laid out in prepared jars and twisted with lids. After cooling, the container is removed to a cool place. Bon Appetit!

Blackcurrant and apricot jam for the winter

Compound:
1 kg apricots
1 kg sugar
2 cups water (for thicker jam use 1 cup)
1-2 handfuls of blackcurrants

Cooking:

Wash the apricots, cut and remove the pit. Put in a blackcurrant berry instead.

Boil syrup from water and sugar, very carefully transfer apricots into it. Bring to a boil and simmer for 10 minutes over very low heat. Remove from heat and leave to cool completely.
Then bring back to a boil and simmer for 15 minutes over low heat. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to carefully dip the apricots into the syrup.
Carefully arrange the cooled jam in jars. Roll up.

The result will please you. The jam will turn out beautiful and very fragrant. Bon Appetit!

Grandma's currant jam recipe - video recipe

Delicious blackcurrant jam for the winter

Bon Appetit!

Blackcurrant jam with raspberries for the winter

Currant jam is useful. And if you cook jam from a duet of currants and raspberries, you get an amazing delicacy with a rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort in the cold winter season.

Composition of blackcurrant jam in glasses:

3 cups blackcurrant
9 cups raspberries
9 cups of sugar
5 g citric acid

Cooking:

We start cooking our dish with raspberries. Berries need to be sorted out, washed and left for a while.

Do the same with blackcurrant.

Pour blackcurrant and raspberry berries into a common basin or pan. Then cover the fruits with sugar, alternating in layers.

On a note
It is better to spread the products in layers: raspberries - granulated sugar - black currants - the remaining sugar. This will allow you to get the optimal amount of juice.

By the end of cooking, remove the foam from the surface of the jam and add citric acid to it, which is a good preservative.
The finished blackcurrant jam with raspberries should be gently mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into pre-prepared jars and roll up the lids. But you can’t immediately clean the blanks in the cellar or refrigerator.

This can be done only after 24 hours, when the jars will definitely have time to cool. Bon Appetit!

Blackcurrant jam for the winter with orange

Compound:
1 kg blackcurrant
800 gr. Orange
2.5 kg. Sahara

Cooking:

Twist currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

Leave for a day to dissolve the sugar, stirring occasionally.

Then we put it in jars and put it in the refrigerator. Bon Appetit!

Recipe for blackcurrant jam for the winter with vanilla

Another recipe for delicious blackcurrant jam with vanilla. Just imagine its infinitely tender and at the same time slightly tart taste! Its godlike!
Compound:
3 kg of granulated sugar
3 kg blackcurrant
6 glasses of water
1 sachet of vanillin

Cooking:

Sort and wash currants.

Then the syrup is prepared. All the sugar is poured into the container and poured with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.

Pour vanillin into the boiled liquid and keep the mixture under heat for another 5-7 minutes.

When the syrup becomes clear, it is ready.

Next, the berries are carefully poured into the syrup and brought to a boil over a fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served at the table. Bon Appetit!

Blackcurrant jam for the winter. simple recipe

Compound:
1 kg blackcurrant
1 kg sugar
1 glass of water

Cooking:

My blackcurrant, remove the stalks, wash. Then blanch in boiling water for 5 minutes and put in a bowl.

We do not drain the water, but measure the right amount, pour it into the pan. We add sand and cook a thick syrup. Let it boil and boil for three minutes.

Pour the berries with boiling syrup, put on fire, bring to a boil. Remove the foam and leave for 12 hours.

After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.

We lay out the finished jam in sterilized jars, let it cool and cork.

Bon Appetit!

Black and red currant jam for the winter in glasses

Now is the harvesting season, and in our lane it is the turn of currants. This is a universal recipe due to the speed and ease of preparation, as well as excellent taste, will firmly settle in your arsenal of preparations.

Composition of currant jam in glasses:

Currant red and black - 3 cups (glass = 250 ml)
Water - 1 glass
Sugar - 6 cups

Cooking:

Sort the berries, rinse, remove the stalks.

Mix sugar with water and bring to a boil.

Pour the berries into the sugar syrup and cook, stirring, for about 10 minutes over low heat.

Spread hot jam in sterilized jars, let cool.

Cover with lids and store in a dark, cool place. Bon Appetit!

Advice
Freeze large currant berries and then use them in pastries, compotes, kissels and yogurts in winter.

Red currant jam for the winter. Step-by-step instruction

Compound:
1 kg red currant
1.2 kg of granulated sugar
1 glass of water
vanillin

Cooking:
Sort out the currants, remove from the branches, rinse and dry.

In a saucepan where jam will be cooked, pour granulated sugar, pour water and put on fire. Boil syrup.

Dip the berries into the boiling syrup, shake the pan.

Bring to a boil and cook after boiling for 20 minutes, removing the foam.

After 20 minutes, check the jam for readiness. If the chilled jam in an inclined spoon does not pour out, but keeps well in it, like jelly, then it is ready. Or a simpler option: drip a drop onto a clean saucer. If the drop does not spread when the saucer is tilted, then the jam is ready.

Add vanillin. Mix.

Pour into jars sterilized in any way, cover with a towel. Let cool and roll up.

Very tasty, fragrant redcurrant jam is ready! It just begs for bread! Bon Appetit!

So, currant is a very healthy and tasty berry. And the recipes for its preparation are so diverse that each housewife will definitely choose the right one for herself.

I hope the recipes for preparing black and red currant jam from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of currant will cheer you up. I wish you a pleasant tea!

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Fresh blackcurrant is slightly sour (due to an excess of the most useful vitamin C in it), but mixed with sugar, it acquires a completely different, incomparable taste and aroma. Each housewife has her own secrets of preparing blackcurrant blanks for the winter. We have collected the best recipes for you: jam without cooking, five minutes, jam and jelly; and how to close the most delicious compote without much hassle, we will also tell in our article.

Why does everyone love blackcurrant?

Of all the types of currant, black currant is the most useful. Compared to white or red, its taste is a bit harsh, but what a flavor it exudes! How many useful things it contains! In addition to vitamin C, the content of which blackcurrant surpassed even citrus fruits, it contains many other trace elements, carotenoids, organic acids, tannins and essential oils. And all this, due to the practical absence of oxidizing enzymes in it, is well preserved even during heat treatment of berries.

Blackcurrant contains a huge amount of useful elements

So, blackcurrant preparations for the winter are made not only for the sake of obtaining a tasty supplement to tea, but also for additional fortification of the body and recovery in the winter-spring period. Currant jam, along with raspberry jam, is the best way to make vitamin teas. Such warm drinks contribute to the speedy recovery of a patient with influenza or other colds, saturating the body with ascorbic acid and thereby supporting the patient's immunity. The use of currants in any form is recommended for atherosclerosis, anemia, cardiovascular diseases or high blood pressure.

Advice! It is best to collect blackcurrant berries for the winter during their full ripeness, but not allowing overripe. Every day, ripe berries that are not plucked catastrophically lose the vitamin C they have accumulated over the season.

Raw blackcurrant recipe

Of course, it is best to eat blackcurrants fresh, without sugar or heat treatment, to get the most out of this vitamin storehouse. When packaged properly, berries can be stored in the refrigerator for up to 35 days. To do this, they must be placed chilled in plastic bags or in special boxes. A good option for long-term storage of blackcurrants is freezing or drying berries. But the most popular way to prepare healthy currants for the winter is to close it with sugar, but without cooking.

Billets without cooking will retain all the useful properties of currants for the whole winter

We will tell you the most reliable and proven recipe for the so-called raw jam right now. The cooking algorithm is as follows:

• select large berries, prepare them properly. That is, sort out, get rid of dry leaves and twigs, other debris;
• then rinse in a colander under running water, spread on a towel, dry dry;
• grind the berries in a meat grinder or beat in a blender until smooth;
• the next step is to mix the currants with sugar. The jam will be raw, so you need to take more sugar than the usual norm - 1.5 or 2 kg per 1 kg of currants. It must be immediately stipulated that it will not be easy to dissolve such a large amount of sugar in the currant mass. So you have to be patient, stirring the mixture until there are no sugar grains;
• only after making sure that the sugar has completely melted, you can lay out the fragrant thick ruby ​​​​mixture in sterile jars.

Jars for preserving jam should be thoroughly washed and sterilized.

You can go the other way, easier. Put the mass on a weak light, stir it constantly and control the heating. Under the influence of temperature, the sugar will disperse much faster. Thus, it will be possible to save time, while sacrificing some vitamins in the resulting workpiece.

Jam "Five minutes" - fast and tasty

This recipe is for those who do not have time for long preparations. The name of the jam speaks for itself - the result will be in five minutes from the start of the process:

1. Cook syrup from 1.5 kg of sugar and 1 tbsp. water.
2. Add blackcurrant berries (1 kg) to it, boil for 5 minutes (after boiling).
3. Pour into jars. Close with tin lids.

Preparation for the winter "Five Minute" is ready!

Less sugar can be added to a five-minute jam, but then it will need to be stored in the refrigerator.

Advice! Wrinkled berries in Five Minute Jam may not look very aesthetically pleasing. But there is a secret: before cooking, try lowering them into boiling water (for a couple of minutes) and throw them in a colander, and then lower them into syrup.

Royal recipe from our grandmothers

According to this recipe, you can cook Royal jam not only from currants, but also from cherries. There is no need to weigh the ingredients, guess their quantity. The components are placed gradually according to a certain scheme:

1. Boil 0.5 tbsp. water with 1 tbsp. sugar, then add 1 tbsp. currants. Boil 5 minutes.
2. After five minutes, add another 1 tbsp. sugar and currants, and boil again for 5 minutes. In this way, you can add ingredients every 5 minutes until you run out.
3. Boil the last portion also for 5 minutes, pour into hot jars. Roll up.

From blackcurrant you can cook different types of desserts

Thanks to an unusual cooking technology, the berries are obtained not in juice, but in real jelly. Try it, very tasty!

Jam and jam for the winter from currants

Jam according to this recipe differs from the classic one due to the citrus note in it. Everything is extremely simple: sugar and currants are taken 1 kilogram each, plus 1 lemon. Pass berries and citrus (pitted) through a meat grinder, mix with sugar. Boil for half an hour, getting rid of the foam along the way, and then roll up.

Lemon gives currant jam an interesting flavor.

You can make not jam, but jam. This recipe will make it thick and rich. It is delicious not only on a sandwich, but also as a filling for baking. Currants, chopped in a blender, are mixed with sugar. The proportion is 1:2. Then you need to perform the following steps 3 times: boil for 15 minutes, stirring, and set aside to cool. Before rolling, boil, pour into sterile jars, close.

How to make blackcurrant jelly

Jelly can be made from any berry, but blackcurrant is the best for this purpose. It contains a substance called pectin, which contributes to the gelling of juice. If for the preparation of jelly from other berries it is necessary to add a bag of gelatin or pectin, then the currant does not need additional stimulation.

To prepare jelly for the winter, only currant juice is needed. To get it, you can use a juicer. If it is not, then you have to work a little. Currant berries are poured with a small amount of water (100-150 g) and boiled until softened. Then they are rubbed through a sieve to get rid of the skin and seeds.

The “correct” currant jelly turns out to be thick and elastic, like marmalade

The next steps are:

• boil the grated mass over medium heat for 10 minutes;
• add sugar in the ratio 1:1 and mix quickly;
• boil for another 5 minutes;
• pour into jars, but do not roll up;
• cool, roll up, refrigerate.

Only after a week, the jelly from the refrigerator can be transferred to the pantry or cellar, where it will be stored.

Proven recipes for currant compote for the winter

Blackcurrant compote turns out to be very beautiful, dark ruby ​​in color. There are several recipes by which you can close the compote for the winter, and we will now share them with you.

One of them is very simple: in a three-liter bottle, thoroughly washed with soda, pour two glasses of prepared dry berries, 1-1.5-2 tbsp. sugar (the amount may vary depending on taste preferences), 1 tsp. citric acid. Pour all this with boiling water, roll up and wrap well for 8 hours (at night). Properly covered jars will not cool down during this time, they will remain hot.

Currant compote not only quenches thirst, but is also an excellent drink for desserts.

For those who do not like to use citric acid, you can offer a similar recipe for winter harvesting, but without it: berries and sugar are poured with boiling water and three-liter jars are sterilized for 20 minutes (from the moment the water boils), and then rolled up. Such a compote tastes like freshly brewed summer compote.

We hope that our blackcurrant recipes for the winter will become your favorite and take pride of place in the family cookbook.

Blackcurrant jam recipe: video

Blackcurrant blanks for the winter: photo

It has long been a tradition to cook unusually tasty blackcurrant jam for the winter. Our grandmothers and great-grandmothers did not particularly analyze the chemical composition of blackcurrant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested blackcurrant in the form of jam, carefully stored each jar of healing potion.

Now - we know what the power of blackcurrant is. And every year we try to conserve it with the least loss of vitamins. And I really want to bring a modern stream into the old traditions. Therefore, recipes for currant jam prepared in different ways and with all kinds of additives will come in handy.

It is no secret that more vitamins remain in such jam, which is not subjected to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

It is not necessary to roll such a delicacy with an iron lid. A large amount of sugar and the correct execution of the technological process will ensure reliable storage even in apartment conditions.

Required inventory

1. Meat grinder or blender.
2. Deep bowl for stirring jam.
3. A handy large spoon or wooden spatula.

Ingredients

• Black currant berries - 1 kg
• Sugar - 2 kg.

step by step

That's the whole simple process. And as a result - a storehouse of usefulness and goodies in your own pantry. The owner has a lot to be proud of.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the simplest way. Also a good option. The jam is thick and rich. The recipe is also good in cases where there is a plentiful harvest for berries.

Required Ingredients

• Black currant - 1 kg.
• Sugar - 800 gr.

Cooking jam

1. Sort the berries, wash well, transfer to a colander.
2. Pour boiling water over. You can also immerse a colander with berries in boiling water for a few seconds.
3. Wait a bit for the water to run out.
4. Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should release juice.
5. After a while, gently mix the mass with a wooden spatula. This will speed up the juice extraction process. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep berries at night, and return to the process the next day.
6. Then the pelvis must be put on a slow fire.
7. While stirring, let the mass boil.
8. Boil the jam for 15-20 minutes, turn off the heat.
9. Distribute in a sterile container, roll up with iron lids. Let cool and send to storage.

Such a jam, but on a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

Jelly-like blackcurrant jam

Very good recipe. The berries are soft and tender. Delicious jam, and it costs well. Try it, see for yourself.

We will need

• Prepared currant berries - 4 cups (sorted, washed, dried)
• Sugar - 6 cups
• Water - 2 glasses.

We cook jam

1. Pour water into an enameled pan or bowl.
2. Add half of the sugar, boil, stirring.
3. Put all the berries in the boiling syrup, mix, bring to a boil.
4. Boil 7 minutes.
5. Add the remaining sugar, mix, boil for another 5 minutes.
6. Arrange hot in sterile jars, roll up with iron lids.

It won't take you much time to prepare, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut a circle from the tracing paper according to the size of the jar. Soak it in alcohol or vodka, put on top of the jam, and then roll up the jar. There will never be mold.

Blackcurrant jam five minutes

Great jam with many benefits. Fast - the name refers to the speed of cooking. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.

Ingredients

• Water - 1.5 cups
• Black currant - 1 kg
• Sugar - 1.5 kg (can be reduced to 1.3 kg).

Step by step process

That's it, fast and tasty. Happy tea!

Recipe for blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. In addition, a double blow to beriberi. Raspberries will slightly dilute the specific taste of currants, add their sour zest to the jam.

How many raspberries can be added? Yes, as much as you want, but not more than the currant itself. The ideal option is the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely cook currant jam with raspberries.

Cooking Ingredients

• Blackcurrant - half a liter jar
• Raspberries - half a liter jar
• Sugar - two liter jars (approximately 2 kg in weight).

Please note that the total number of berries should be 2 times less than the amount of sugar.

Cooking jam

It is better to store this jam in the refrigerator. All the same, it is not possible to remove all the water from raspberries after washing. With a lack of cold, the finished product may deteriorate. And in the refrigerator, the jam will be guaranteed - a method proven by personal experience.

Rumor has it that raspberries can not be washed. But this is a purely personal matter.

Blackcurrant jam with dried apricots for the winter without cooking

Dried apricots can change your favorite jam beyond recognition. This is very tasty and interesting. No less healthy dried apricots will replenish the vitamin currant army.

Ingredients

• Black currant berries - 800 gr.
• Dried apricots - 200 gr.
• Sugar - 2 kg.

Cooking amazing yummy

Your household will be delighted with the amazing jam. With it, you can drink tea with pleasure, and add it to oatmeal in the morning, and serve it with pancakes.

Jam - five minutes of blackcurrant with ginger

Delicate ginger flirts with rich currant. The result is an exquisite taste and an unusual aroma of jam. To appreciate, you only need to prepare and try.

Prepare a set of ingredients

• Blackcurrant - 500 grams
• Sugar - 750 grams
• small ginger root
• Water - 250 - 300 ml.

Cooking jam

We dreamed up a little, diluted the traditional classics. Our currant jams have played with new notes.

All the same, this is a good thing, old traditions in a modern performance. Is not it?