How to cook delicious currant jam for the winter. Recipes, tips and advice from the culinary portal site

Currants are a real pantry of health. Currant enhances hematopoiesis, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. Currants contain 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than citrus fruits. Interestingly, when processing currants, they almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is in case it is rather hot in your house.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, tips cut off, rinsed and allowed to dry.

Black currant jam "Pyatiminutka"

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

Preparation:
Rinse the berries and discard them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries in it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and roll up immediately.

Blackcurrant jam "Three by five"

Ingredients:
3 kg of currants,
4 kg of sugar
3 stacks water.

Preparation:
Boil sugar and water syrup. Dip washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and simmer for 5 minutes after the start of the boil. Cool again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Blackcurrant Jelly Jam

Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.

Preparation:
In a bowl for boiling jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until it is completely dissolved. Cool the jam and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stacks water,
1 kg of currant berries,
2.5 kg of sugar.

Preparation:
Boil water, dip the prepared berries in it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a coarse mesh, add sugar, put on fire again and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold black currant jam

Ingredients:
1 kg of currants,
1-1.5 kg of sugar.

Preparation:
Put the washed and well-dried currants in an enamel or plastic dish and mash with a wooden crush. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the prepared mass to sterile dry jars, pour sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml of water.

Preparation:
In a bowl for making jam, mix half of the sugar, berries and water, bring to a boil and simmer for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Black currant jam

Ingredients:
1 kg of sugar
1.25 kg black currant puree.

Preparation:
Rinse the currant berries, dry and mince or chop in a blender. Wipe the resulting mass through a sieve. You can do another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half of the sugar with the berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in a cold place.

Blackcurrant jam with lemon

Ingredients:
1 kg of currants,
1 lemon
1.25 kg of sugar.

Preparation:
Chop the washed and dried berries with a blender and beat with sugar. Put the dishes with berries on the fire and cook, stirring constantly, until boiling. Then reduce heat and cook for 15 minutes. Add thinly sliced ​​lemon, cook for 15 minutes and remove from heat. Pack hot in clean cans, let cool without covering, then cover with paper circles dipped in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g of currants,
400 g apples
4 stacks Sahara,
2 stacks water.

Preparation:
To begin with, boil a syrup from sugar and water, dip the currants in it and boil, removing the foam, until the berries begin to burst. Add the sliced ​​apples to a bowl and cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g of currants,
800 g honey
2 stacks water.

Preparation:
Boil the honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg of currants,
2 oranges,
1.5 kg of sugar.

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

Blackcurrant and raspberry jam

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

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

Assorted jam of raspberries and currants

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

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

Assorted black currant, raspberry and gooseberry jam

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

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

Black and red currant jam

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

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

In our gardens, not the only type of currant grows: black is perhaps the most popular, but red and white currants also have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants gel better, which allows their wide use in the preparation of jam and jelly.

Jelly red currant jam

Ingredients:
1 kg of red currant,
1 kg of sugar
1 stack water.

Preparation:
Pour the prepared berries into an enamel saucepan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" red currant jam

Ingredients:
1 kg of red currant,
2 kg of sugar.

Preparation:
Pass the washed and dried red currants through a meat grinder or chop with a blender. Wipe through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean dry jars and cover with plastic lids. Keep cold.

Red currant jam with vanilla

Ingredients:
1 kg of red currant,
1.4 kg of sugar
1 stack water.

Preparation:
Rinse and dry the currant berries. Boil the syrup from sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and hot pack into sterilized jars. Roll up.

Assorted jelly of red currants and raspberries or strawberries

Ingredients:
1 kg red currant puree,
500 g raspberry puree
1.5 kg of sugar
300 ml of water.

Preparation:
Blanch the currant berries in boiling water for a few minutes, then rub through a sieve. Mash raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil sugar and water syrup, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted jam of currants and walnuts with honey

Ingredients:
500 g red currant,
500 g black currant,
500 g apples
1 kg of honey
1.5 stack. walnuts
500 g of sugar.

Preparation:
Rinse the currant berries, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple wedges and chopped walnuts in it. Bring to a boil, add the berry puree and simmer over medium heat for an hour, stirring occasionally. Spread the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

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

Preparation:
Combine currant juice, mashed banana and sugar in a bowl for making jam. Put on fire, bring to a boil and simmer, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg of red currant,
1 kg of sugar.

Preparation:
Crush washed and dried currants with a wooden crush and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Spread hot in sterilized jars and roll up.

Red currant and cherry jam

Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg of sugar.

Preparation:
Blanch the red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add the cherries and cook until tender, stirring occasionally. Place in sterilized jars, roll up.

Red currant and watermelon jam

Ingredients:
1 kg of red currant,
1 kg of watermelon pulp,
1.5 kg of sugar.

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

Red currant and gooseberry jam

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

Preparation:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

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

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

White currant jam

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

Preparation:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries in it with the juice that has separated out and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Successful blanks!

Larisa Shuftaykina

Currants are a tasty and very healthy berry that makes excellent preparations for the winter. You can make blanks from red and black currants for the winter, as well as from white, which is no less healthy and tasty. You will find the best recipes for currant jam and jelly with and without sugar in this section.

The most famous recipes for preparations for the winter with photos and videos from currants (black and red): these are currant jams, which can be cooked quite quickly and simply, as well as jellies, jams and other delicious tender preparations from black or red currants. It is also worth noting the following unusual recipes for winter preparations from black and red currants with photos and videos:

• recipes for preparations for the winter with a photo of black and red currants rubbed with sugar;
• recipes for blanks of jam for the winter from black and red currants with photos and videos;
• delicious recipes for five-minute blanks for the winter from black currant;
• unusual recipes for harvesting marmalade for the winter from black and red currants with photos and videos;
• delicious blanks of black and red currant jelly for the winter with photos and videos;
• recipes for raw jam for the winter from black and red currants with photos and videos;
• unusual recipes for Kiev jam for the winter from black and red currants;
• unusual recipes for the winter blackcurrant jam;
• unusual recipes for the winter from frozen black and red currants;
• recipes for preparations for the winter from black and red currants.

And also here you will find:

• delicious recipes for winter preparations from pitted black and red currants;
• original recipes for winter preparations from black and red currants for diabetics;
• preparations from black and red currants on fructose for the winter with photos and videos;
• recipes for winter preparations from black and red currants assorted with photos and videos;
• recipes for winter preparations from black and red currants with photos and videos;
• recipes for winter preparations from black and red currants in the microwave with photos and videos;
• unusual recipes for the winter from black and red currants without water;
• recipes from black and red currants with raspberries with photos and videos;
• twisted black currant, black currant compote;
• black currant fig;
• unusual homemade black currant jam;
• tkemali black currant sauce;
• black currant puree.

Desserts are almost impossible to spoil during the preparation process and you can easily make them according to our proven recipes. All black and red currant recipes presented in the section are provided with thematic photos and videos, so the cooking process will be clear to you. Video recipes for blanks from black, red currants may differ slightly from the text recipe, and you can choose any recipe you like. In any case, currant blanks will turn out to be unusual and tasty, spicy and tender.

Experiments have not been canceled, and you can mix both types of berries (black and red currants) and try to prepare such an unusual preparation for the winter. All kinds of jellies, preserves, jams are very tasty. Follow only proven recipes for red and black currant blanks for the winter with photos and videos given in this section, and you will always have delicious currant desserts on your table in winter.

Any preparations from berries and fruits, including preparations from black and red currants for the winter, will always delight everyone, without exception, on cold winter days. Cooking is not at all difficult, and the result will certainly please everyone. Read our unusual and delicious recipes with photos and videos and you will be satisfied with the amazing taste of black and red currants cooked for the winter.

Red currants mashed with sugar at home is just a necessary preparation, because it is not only tasty and healthy, but also versatile in use - even in filling, even in jelly :)

Black currant retains its properties even after conservation. Therefore, the jam from this miracle berry in winter will be a real find for you. Use it to prevent colds.

I propose to learn how to make black currant jam five minutes - vitamin C in winter, oh, how useful it is :) And with this kind of cooking, the berries will not boil, but will retain most of the vitamins.

Black currants are rich in vitamin C and my mom makes me eat them in handfuls. I don't really like fresh fruit, but I love currant marmalade. Making marmalade is easy, the main thing is to do everything quickly.

In such a raw currant jam, all vitamins are preserved, it is excellent and has a wonderful taste. Plus, it's not very sweet and cooks quickly. We will use black currant.

Large black currants are good for jam. In winter, such blackcurrant jam is in great demand: with pancakes, in pies ... It's easy to cook, so - stock up on currants and cook!

Blackcurrant jam, pancakes and tea - the best breakfast could not be imagined. Sweet and sour blackcurrant jam is one of the tastiest jams I've tried. I share the recipe.

Correctly frozen black currants do not lose any of their beneficial properties at all, so preparing a couple of bags of black currants for the winter is a great idea.

If we add a fragrant note of citrus to the currant jam, we get a completely new and unusual taste. Prepare such a healthy treat for your family and they will be grateful to you.

I think that for many, jam made from currants is the most favorite, but not everyone likes the presence of seeds from berries in it, in this recipe you will learn how to make jam without them.

Every housewife should know the recipe for making black currant, mashed with sugar. Such a blank turns out to be very useful, and there are dozens of options for its use in the kitchen.

People with diabetes are forced to deny themselves many pleasures, and such things as jam are generally contraindicated for them, but there is a way to prepare this delicacy without harm to their health.

This simple recipe for fructose currant jam is useful not only for those who suffer from diabetes, but also for everyone who looks after their figure and health - the taste is excellent and the benefits are obvious.

This is not only the easiest, but also the most useful way to prepare aromatic currants. In winter, such a delicious treat will delight you with its amazing taste and help to cope with the symptoms of a cold.

If you like blanks from currants, then I offer you an excellent recipe for jam, which we will prepare from two types of this berry at once, you get an incredibly tasty and aromatic assorted jam.

The most delicious source of vitamins in winter is aromatic currant jam, with this delicious delicacy you will not be afraid of any illnesses, even children will be happy to be treated with such a medicine.

For those who do not like to fiddle with preparations for a long time, I propose a fairly simple and quick recipe for currant jam, which we cook in the microwave - great taste in just a couple of minutes.

Currants are one of the first to ripen in our plots, which means that it's time to think about the preparations from it, I offer you a very simple recipe for jam, which we will make without water.

Who doesn't love jam, especially made from aromatic currants, everyone simply adores this delicacy. And since summer is the season for harvesting, I offer you my favorite recipe for such a jam.

Black currants are known for a variety of health benefits. It has a disinfecting, tonic, immunity-strengthening effect. The berry is also valued for its tonic, antipyretic, diuretic properties. It is successfully used as an antiscorbutic agent.

Such a variety of positive effects on the body is due to the presence in the structural formula of ascorbic acid and other vitamins - E, B, K. Minerals and other elements necessary for the normal functioning of all organs are presented in the composition. Therefore, the desire to preserve some of the nutrients becomes understandable, making various preparations for the winter.

What currant berries can be used for harvesting? It all depends on the type of preparation: black currant for jam or jam is taken ripe, it can be slightly crushed. For compote and jam, it is better to take slightly unripe, hard berries so that they do not lose their shape during the process.

Black currant blanks without cooking

Please note that the shelf life of grated black currant without heat treatment is no more than a year, and even then in a cool, dark place. But we can safely say that only in this form the fruits have retained the entire set of vitamins that are so necessary in winter.

Grated currants for the winter with sugar

The easiest way is to prepare ground fruit with sugar. They select berries ripe without damage, remove all impurities in the form of twigs and leaves. Fold in a sieve and rinse thoroughly with a fairly strong stream of cold water. Spread onto a paper towel to dry.

The proportions of berries and sugar are 1: 2, that is, 2 kg of granulated sugar is taken for 1 kg of berries. This rule applies not only to black currants, but also to other berries.

The berries (2 kg) are turned into puree using a blender or a meat grinder, transferred to an enamel pan, sugar (4 kg) is added and mixed thoroughly. To achieve complete dissolution of sugar, keep the mass at room temperature for three hours.

During this time, jars and plastic lids are sterilized. The grated berries are mixed again, packaged, a thin layer of citric acid is poured on top and covered. The aromatic puree can be stored in the refrigerator for almost a year.

Cold syrup

A similar recipe for harvesting black currants allows you to save all vitamins and use the syrup to add to tea or porridge for a child. Note, however, that uncooked blackcurrant syrup can only be stored for six months.

Juice is squeezed out of washed berries - 500 ml. A kilogram of sugar is poured in and mixed thoroughly for quite a long time, ensuring that all the grains are dissolved. After obtaining a homogeneous consistency, pour in a sachet of citric acid weighing five grams. Poured into sterilized bottles. Sealed with plugs. You can additionally coat them with molten paraffin. Store in the refrigerator for a maximum of six months.

Unusual blackcurrant harvesting recipes

Of course, the most popular and simplest ways to preserve black currant berries for the winter are compotes and jam. However, you can use unusual recipes for blanks. Connoisseurs of savory flavors will love the following ways to prepare aromatic black currant.

In the marinade

For 1 liter jar you will need:

• black currant berries - how much will go in;
• allspice - five peas;
• carnation - one bud;
• cinnamon - one stick;
• sugar - one kilogram;
• table vinegar 6% - two tablespoons.

The washed berries are blanched in boiling water for about two minutes. They take them out with a slotted spoon and pour them into sterile liter jars, on the bottom of which they put allspice, cloves and cinnamon.

Pour in hot marinade. For its preparation, one and a half liters of water is brought to a boil and sugar is added.

Vinegar is poured into each jar and sterilized at 85 ° C, given that the process time for liter jars is 20 minutes. Then they roll it up. They are kept in the refrigerator for a week, and then rearranged, if necessary, into the pantry.

Sugar in protein

In winter I would like to pamper myself not only with traditional blackcurrant jam, but with something unusual and original. Using this recipe from an old grandmother's arsenal, you will be able to get a delicious treat that even children can eat.

Take the protein of a raw chicken egg, thoroughly stir a glass of sugar in it. Pour in a tablespoon of fresh lemon juice and grind the mass white. It should acquire a thick consistency, after which prepared currant berries are rolled in it and laid out in one layer on a horizontal board sprinkled with powdered sugar. After the protein layer has dried, it is placed in dry sterile jars under plastic lids and stored in the refrigerator.

Blackcurrant berries, candied in protein, look like small candies with a sour natural filling.

Jelly

Currant is a versatile berry, from which a wide variety of dishes, drinks and winter preparations are prepared.

If you can properly prepare jelly using ripe black currants, the family will be provided with a fragrant and healthy treat for the winter.

For this recipe, use very small baby food jars with a volume of 100-200 ml, no more. This will allow you to eat the open jar in one go.

Juice (one liter) is squeezed out of the washed dry berries, and a kilogram of granulated sugar is poured. They put it on the stove. It is necessary to cook after boiling for an average of 10 minutes, remembering to constantly stir. Hot jelly is poured into small jars. They are closed with lids after they have cooled completely.

Puree - ice cream

Another way of harvesting black currants for the winter is freezing, but not simple berries, but boiled in sugar. As a result, you get a summer homemade treat that you can enjoy in the winter. For this preparation method, you will need regular 100 ml disposable plastic cups.

You will also need the following products:

• black currant berries - one kilogram;
• granulated sugar - half a kilogram.

The berries are mixed with sugar and placed on the stove. Cook with stirring until all the grains dissolve. This process usually takes no more than five minutes. Then the mixture should be wiped through a sieve or colander and placed in small plastic cups. You can additionally cover each glass with a regular bag. When cooled down, the cups are placed in the freezer.

If desired, mix currant puree with yogurt before freezing. You can enjoy such berry vitamin ice cream in a day. It keeps excellently throughout the winter.

Marmalade

A kilogram of washed ripe berries is boiled for two minutes in 50 ml of water. Grind hot through a sieve with a wooden spoon. Sugar is added - 600 grams. Cook with continuous stirring. When a drop of mass stops spreading on a cold saucer, spread the mass on parchment laid on a baking sheet. The layer thickness should be 15 mm. Place the baking sheet on the top tier of the oven with minimal heat. The door is opened slightly. When a dry crust appears, take out and cut the layer into pieces. Dip them in sugar and put them in a vase.

You can make marmalade with gelatin (30 g), which is soaked in half a glass of cool water. Currants (400 grams) are boiled for five minutes in 100 ml of water. Rub through a sieve. Sugar (300 grams) is added quickly and heated, stirring constantly with a wooden spatula, until all grains are dissolved. Add the swollen gelatin, stir and immediately remove the pan from the stove, avoiding boiling. Pour hot into silicone molds or onto a large plate.

Liquor

Connoisseurs of pleasant homemade types of wine will love the aromatic blackcurrant liqueur with a sour, piquant taste, which is very easy to prepare.

You will need:

• well-ripe clean and dry fruits (1 kg),
• a three-liter bottle with a wide mouth,
• sugar - 300 grams,
• high-quality vodka - 0.5 liters.

Pour berries and sugar in layers, and then pour in vodka. Place the container on a windowsill on the sunny side and shake it daily for a month. After this time, place in a dark place, continuing shaking after three days. After 2 weeks, the liquor is filtered, poured into glass bottles with corks. It is stored for a maximum of three years.

Filling for pies

This recipe, in addition to black currant berries, also contains other ingredients - apples. But the end result will delight baking lovers, since the blank can be used as a filling for pies, cakes, muffins, pies and just as a dessert for tea.

A kilogram of White filling apples is peeled from the core and peel. Cut into medium cubes, place in an enamel saucepan. Pour lemon juice on top (squeeze out about two tablespoons) and pour a layer of sugar - 600 grams.

Three hours later, when the apples give off juice, pour a glass of water and simmer the apples with low heat for 30 minutes. Stir them with a wooden spoon. Pour in cinnamon - on the tip of a teaspoon, half a pack of vanilla sugar and put currant berries - 100 grams. When the mass begins to boil, add cocoa powder - a tablespoon. Cook for another five minutes. When hot, they are immediately poured and sealed.

Blackcurrant blanks for the winter - traditional recipes

Compotes, preserves, jams, jam - these recipes belong to the traditional ways of harvesting berries for the winter. Of the beloved by many for the piquant taste of black currant, the most familiar are the classic recipes for winter preparations.

For homemade preparations, you can use several recipes.

Compote

For the winter, it is easy to prepare a delicious refreshing compote from aromatic black currants. Most often, three-liter jars are used for this, but in this recipe, liter jars are used as dishes. By the way, which is very convenient - one can at a time.

Sorted, washed and dried berries are poured into three liter sterile jars, filling about a third of the volume. Pour 3 liters of water into a saucepan, which is brought to a boil with medium heat. Dissolve with stirring 300 grams of sugar and boil for 5 minutes. Fill the jars with syrup immediately with a small stream so that they do not burst. They are rolled up, placed on a flat surface on the lids and kept under a blanket for 24 hours. These useful blanks can be stored in the pantry.

Simple jam

For a tasty and easy-to-make jam, you need the usual ingredients. Pour a kilogram of pure berries into a saucepan, add 800 grams of sugar. Then pour in cool water - two tablespoons and leave for 2 hours. During this time, juice will appear.

After stirring the contents of the pan, place it on a slight heat. After boiling, the jam is cooked with stirring for 15 minutes, after which it is set aside for a two-hour infusion. After this time interval, it is required to reheat the mass and boil for 15 minutes. Pour into jars immediately and close. You can puree the berries in a saucepan before boiling again with an immersion blender.

Jam with whole juicy berries

This recipe can be called the simplest, because it cooks very quickly, but it takes time to prepare the berries.

To make blackcurrant jam not only tasty, but saturated with juicy berries that have almost not lost their shape, they are boiled for 3 minutes in the evening and left to cool in this water until morning. Drain the liquid, add sugar, measuring by weight an amount equal to the berries. Cook with stirring for 8 minutes, pour the jam hot and roll up. Store in cool conditions.

Thick jam

Fragrant thick jam - a natural source of vitamins in the winter season does not leave indifferent children and adults.

To make a thick aromatic jam, one and a half kilograms of berries are mashed using a blender. Placed on the stove with medium heat turned on. After five minutes, a kilogram of sugar is carefully introduced in small portions with continuous stirring. After a violent boil, the jam is boiled for 35 minutes, stirring systematically and removing the foam. Lay out hot.

Five minutes

This recipe for currant jam for the winter is rightfully called the fastest, "five-minute". For preparation, use small jars, no more than 500 ml in volume. Before unfolding the jam, both jars and lids should be sterilized in a convenient way.

For five minutes, a mixture of berries (2 kg) with sugar is passed through a meat grinder (you need to measure 2.4 kg). Place the mass in an enamel basin. It should boil in an intensive mode for only five minutes. They are removed from the stove, distributed in small jars and rolled up. Wrap up with a blanket for a day. Store in cool conditions.

In a multicooker

You can make jam in a slow cooker. The multicooker is an indispensable assistant to the hostess in the kitchen. This household appliance allows you to prepare not only the first and second courses, but also jam, salads and other preparations for the winter. You just have to put the prepared mass in banks and roll it up.

To do this, pour half a kilogram of berries into the bowl, given that they should take up no more than a third of the total volume. Pour in a quarter glass of water, and turn on the cooking mode for 10 minutes. With an immersion blender, the berries are turned into a mushy mass, 300 grams of sugar are added with stirring. After closing the lid, set the extinguishing mode. The jam will be ready in 30 minutes.

Jam

Jam in its consistency is slightly different from jam. It is more liquid, but the same monotonous, without lumps, seeds and peels. Eating currant jam is no less pleasant and healthy, and you can also add it to baked goods or tea.

Sorted and washed berries - 2 kg are placed in a saucepan, covered with a kilogram of sugar. Keep on slow heating until the berries are soft. Be sure to stir to prevent burning. The slightly cooled mass is rubbed through a sieve and boiled again over low heat. It is necessary to immediately note the initial volume, since the future jam will boil until it decreases by one third.

Distribute hot jam over the prepared jars and roll up. In a cellar or refrigerator, such a delicacy is stored for a year or longer. In a cupboard in a kitchen or pantry, it will last for a maximum of six months.

Boiled syrup

Another way to harvest blackcurrants for winter is to make syrup. The principle of its preparation is a little similar to jam or jam, with the only difference that slightly fermented berries are cooked. And then the bones and peel are removed, leaving a homogeneous liquid. Prepare glass containers with narrow necks, such as bottles with screw caps, as utensils. Don't forget to sterilize!

The berries, cleaned of impurities and washed, are placed in a volumetric glass container, mixed with sugar, observing a 1: 1 ratio. Place under a lid in a warm place for three days. When fermentation begins, pour the mixture into a saucepan and boil for 10 minutes. Then, while still hot, the skins and seeds are removed using a sieve. The syrup is brought to a boil.

It must be immediately poured into prepared glass containers. The workpiece is stored under sealed lids for at least a year.

Black currant, due to its vitamin-rich composition, is one of the unique berries for the preparation of tasty and healthy preparations.

It is far from a secret that it is the recipes for cooking without heat treatment that allow you to preserve all the useful substances in the products.

You will need:

• currants - 1 kg;
• sugar - one and a half kg;
• orange - 1 pc.

Cooking steps:

1. The berries are washed and sorted out. They are crushed until a homogeneous mass is obtained using a blender or a meat grinder.
2. The orange is crushed in the same way. You do not need to peel it from the skin.
3. Everything is mixed and sugar is added. The mixture is infused for several hours, stirred from time to time. The sugar should be completely dissolved.
4. Ready jam is laid out in pre-sterilized jars and rolled up with lids.

To prevent jam cooked without cooking, it is recommended to store it in the refrigerator or cellar.

When cooking, keep in mind cleanliness. Not only berries should be perfectly clean, but also all dishes and hands. If this rule is not followed, the jam is likely to ferment.

Jelly

The process of making jelly is more laborious, but the taste of the finished dish is worth the effort.

Would need:

• currants - 1 kg;
• sugar - 4 cups;
• water - 1 glass.

Cooking steps:

1. Washed and dried berries are laid out in a container, poured in water and put on fire. Heat to 70 degrees and simmer until a mushy mass is obtained.
2. The mixture is removed from the heat and immediately ground with a sieve. Sugar is gradually added and put back on the fire, after boiling it is boiled for a quarter of an hour.
3. The finished jelly is poured into previously sterilized jars and covered with lids.
4. The jars are placed in hot water and sterilized for about a quarter of an hour.
5. The lids are rolled up. The jars are turned upside down and left to cool completely.

For jelly, not quite ripe berries are ideal. It is in them that there is a lot of the necessary gelling substance. To make the dish more tender, it is recommended to remove all bones.

Most often, jelly is added to tea. Compotes and even jelly are prepared from it. It is a great addition to ice cream. For children, it's a great opportunity to enjoy a pudding or casserole greased with delicious jelly.

The recipe for a delicious blackcurrant compote

Would need:

• currants - 1 kg;
• granulated sugar - 3 glasses.

Cooking steps:

1. The berries are carefully sorted out, the steps are removed, washed and dried. Compote cannot be canned with sprigs.
2. Currants are put in jars. The container is filled to about a quarter.
3. Boiling water is poured into the banks and infused for a quarter of an hour.
4. After the time has elapsed, the water is poured into a saucepan, sugar is poured into it, the resulting mixture remains on low heat until boiling.
5. The finished syrup is poured into jars and rolled up.
6. The jars are turned over and wrapped until they cool completely.

If desired, you can add other berries to the compote, the taste will be even richer and more multifaceted (especially with raspberries).

Pickled black currant: a gourmet recipe

You won't surprise anyone with pickling cucumbers or tomatoes. But pickled currants can cause a sensation among guests and households.

You will need:

• currants - 3 kg;
• water - one and a half liters;
• sugar - 1 kg;
• acetic acid 70% - 15 ml;
• cloves - 5 pcs.;
• black pepper - 5 pcs.;
• cinnamon - 1 incomplete tsp

Cooking steps:

1. The currants are washed in cold water, dried and placed as tightly as possible in jars.
2. Water is poured into the container, sugar is added, spices are added. The resulting mixture is brought to a boil over low heat.
3. The liquid is filtered and reheated. Acetic acid is added.
4. The hot marinade is poured into jars of berries.
5. The jars are covered with pre-sterilized lids and placed in a container with hot water for pasteurization.
6. Banks are pasteurized for a quarter of an hour.
7. After the time has elapsed, the cans are rolled up with lids and turned over until they cool completely.

Currant is a picky berry. For seaming, use only lacquered lids. If the syrup comes into contact with metal, its color will change beyond recognition and will look more like ink.

Homemade blackcurrant marmalade

You will need:

• currants - 7 glasses;
• water - 1 glass;
• sugar - 9 glasses.

Cooking steps:

1. The currants are prepared: they are separated from the stalks and washed thoroughly.
2. Water is poured into the cooking container and berries are added. The mixture is brought to a boil.
3. When the mixture has boiled, a third of all sugar is poured in and again we wait for boiling. At the same time, stir constantly.
4. Thus, sugar is added in two more passes. The main thing is not to forget to skim and stir.
5. Ready marmalade is poured into jars and rolled up with lids.

It should be borne in mind that in order to get exactly the marmalade, it is necessary to cook the mixture in each run no longer than three minutes. Otherwise, the dessert will not work.

The classic recipe for currant jam

No matter how original all the novelties of cooking are, it is difficult to imagine winter without the most ordinary blackcurrant jam, familiar to everyone from childhood. It is this kind of jam that you want during a cold, it seems to have magic and quickly helps you get back on your feet even with a strong illness.

You will need:

• currants - 1 kg;
• sugar - 6 glasses;
• water - 2 glasses.

Cooking progress:

1. The currants are carefully sorted out, separated from the stalks and washed.
2. Water is poured into a cooking container and brought to a boil.
3. When the water boils, berries are poured in, the mixture is cooked for a quarter of an hour.
4. Sugar is gradually added, the jam is continuously stirred until it boils.
5. Ready jam is poured into pre-sterilized jars and rolled up.

Currants go well with all kinds of berries. You can safely add raspberries, strawberries, other varieties of currants and gooseberries to the jam. By changing the proportions, adding or subtracting some kind of berry, you can diversify the winter diet. Each jar will be extraordinary, unique, able to surprise and delight.

Blackcurrant canning: recipe with sprigs

Like any other berry, black currants must first be sorted out and cleaned of dry leaves. It can be preserved with twigs. This makes it easier to eat. In addition, canned currant twigs have another big plus - they look more aesthetically pleasing.

• black currant - 1 kg;
• granulated sugar - 200-300 g (at your own discretion);
• water - 1.5 liters;
• citric acid - 10-15 g.

1. First of all, we collect water in a bowl with a deep bottom. Pour the berries there and rinse thoroughly. Using a colander, we get twigs and berries out of the water.
2. We transfer the berries to another dish and let the water drain.
3. Dissolve the sugar in water, gradually heating the syrup to the boiling point. We sustain it for a minute.
4. We spread the berries in sterilized jars.
5. Fill the jar with hot syrup and roll it up with a key. We put the jars upside down and cover with a blanket or a thick towel.

Preservation of black currant with cucumbers

The combination of cucumber and blackcurrant in one can is a terrific duo that solves the problem of pickled cucumbers using acetic acid. The berry ingredient allows you to exclude chemical acid from the preservation recipe for cucumbers, but at the same time keep their fresh crunch. The berries will give the cucumbers the necessary natural sourness, which will save the juiciness and freshness of canned cucumbers.

In addition, this combination will look amazing on a festive table.

Ingredients involved in the preparation:

• black currant - 0.2-0.3 kg;
• cucumbers - 350-400 g;
• salt - 1.5 tbsp. spoons;
• garlic - 1 head;
• dill - 3-4 umbrellas;
• allspice - 7 peas;
• granulated sugar - 1-2 tsp (at your own discretion);
• cloves (dried) - 2 pcs.;
• horseradish - 2 leaves;
• aspirin tablet - 1-2 pcs.

Cooking sequence:

1. We make a selection of quality cucumbers. First of all, they must be solid. In a deep bowl or bowl, I wash fresh cucumbers, while you should not cut off the tails. We wash the horseradish sheet and put it in prepared jars. Now we put cucumbers there, while watching the density. They should be placed as close to each other as possible.
2. We wash the berries. Pour the ready-made currants into a jar of cucumbers, after which we fill everything with boiled water. Cover the contents of the can with a tin lid for a while. After the previous manipulations, we drain the water from the can back into the container in which it boiled.
3. Pour spices into the water, chop the garlic finely, then boil the brine. You should not add vinegar to the brine, it will be replaced by the acid secreted by currants. We put dill umbrellas in the jar and fill everything with brine.
4. Add aspirin to the jar, which will extend the shelf life of the workpiece.
5. We cover the jar with a lid and screw it up.

Blackcurrant jam in 5 minutes (video)

Thanks to berry preparations, winter will be filled with summer aromas, because with their help it becomes possible to cook a huge number of delicious dishes. With currant filling, incredibly juicy and warm pies are obtained. It becomes possible to add various desserts and cocktails to the menu. What can we say about the most ordinary tea drinking on a cold winter evening with a jar of jam. The only drawback of such conservation is that it is eaten up very quickly and already with the onset of cold weather you understand that it was necessary to close much more.