Black currant is a miracle berry that does not even have an approximate analogue in chemical composition. It is maximally saturated with vitamins of group B, E, D, K, glucose, fructose, organic acids, pectin, tannins. Currants do not lose their beneficial properties during processing and perfectly tolerate freezing. Such a berry is capable of having a depressing effect on infections and viruses, strengthening the immune system and delivering gastronomic pleasure both raw and as a preservation.
Unfortunately, the fruiting period of currant bushes is rather short. The same applies to the shelf life of the berries themselves. The harvested fruits begin to dry or sour already 4-5 days after harvesting. Fortunately, there is an excellent opportunity to preserve a tasty and healthy delicacy for a long period. "Live" black currant jam is an excellent alternative to freezing. Currant jam, prepared without heat treatment, is perfectly stored in a city apartment for at least 5-7 months.
Blackcurrant jam for the winter without cooking differs from other types of preservation. With this type of processing, the berries do not lose their fresh taste and aroma. The dense, jelly-like consistency allows this delicacy to be used as a separate dessert for tea or as an important ingredient in a more complex dish.

Taste Info Preserves and jam

Ingredients

• Black currant - 1 kg
• White sugar - 1.5 kg

How to make grated blackcurrant jam without boiling

Rinse the currant berries thoroughly, peel off twigs and roots. Next, place them in a deep container and use an immersion blender to grind until almost homogeneous. If you do not have a blender, you can grind the currants using a meat grinder.


Add the required amount of granulated sugar to the currant mass and beat well again with a blender. Leave the jam for 24 hours "under a towel" until the sugar is completely dissolved. Stir the mixture from time to time with a clean spoon.


Rinse glass jars (with a capacity of half a liter) with detergent or soda and sterilize for at least 5-7 minutes.

Put the grated currants with sugar in the finished container. Place a 1 cm layer of sugar on top of each jar. Cover the live jam with clean plastic lids.


It is best to store currant jam in a cool dark place (cellar, refrigerator or cold pantry). The treat can be consumed immediately after preparation or wait until the cold winter period.
If you do not have a place in the refrigerator and there is no cellar either, then you can store such jam at room temperature, in a dark place. In this case, take 2 kg of sugar for 1 kg of currants.


Making "live" blackcurrant jam is a real pleasure. The process is incredibly simple, and the result is truly amazing. With this jam, everyone can enjoy the fresh berry taste and aroma throughout the whole year.

Recipe number 2. Blackcurrant and blueberry jam without cooking

Raw jam is one way to preserve berries and fruits for the winter without losing their benefits. Such jam differs from usual in taste, high content of vitamins and simpler preparation method. No need to stand by the stove and watch the foam, no need to transfer to cans, no need to roll up the lids. However, you only have to store it in the refrigerator. But you can get it at any time, even for the New Year and taste the summer again. Uncooked black currant jam with blueberries is especially useful if you have children in your family. As you know, black currant contains a lot of vitamin C. So, it is an excellent remedy for colds and acute respiratory infections. Well, the benefits of blueberries are generally difficult to overestimate. But its most important quality is the protection of our eyes. No wonder ophthalmologists always advise to eat blueberries in case of vision problems. Of course, there are many eye vitamins that contain blueberry extract in pharmacies, but they are expensive. Such jam will cost you several times less.

So, for its preparation you need to take:

• 500 g black currant,
• 500 g blueberries
• 1 lemon
• 900 g sugar.

Recipe for making healthy blueberry and black currant jam

Fill the berries with cold water, wait a couple of minutes, collect all the leaves and twigs that float to the surface. Drain the water, stir the berries and repeat the procedure again until you get rid of all the debris. Then place the berries in a blender bowl.


Whisk thoroughly, add sugar. An alternative way to grind berries is to grind them through a meat grinder.

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Stir. Cut the lemon in half, squeeze the juice out of it, being careful not to get seeds in the jam. The lemon juice in the recipe serves as a natural preservative. Together with sugar, it will prevent the jam from spoiling and will extend its shelf life.


Stir again and transfer to suitable jars. You do not need to sterilize them; wash them well enough. Close tightly with nylon lids and put in the refrigerator, you can in the cellar. Reach out as needed and help yourself.

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

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

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

In the previous article, we looked at recipes, and. Today we will consider some recipes for making currant jam.

Blackcurrant jam is a wonderful dessert, with it any tea party turns into a holiday. It can also be used to fill pies, add to cake creams. It is prepared quickly and stored well. There are many ways to make jam. Let's take a look at some of them.

Recipe for thick blackcurrant jam for the winter

Properly prepared jam retains all the beneficial properties of the berry. During processing, currants almost do not lose their amazing qualities and fills our body with vitamins, strengthens the immune system, improves digestion, and makes it easier for people to feel colds and flu.

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

Ingredients:

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

How to cook currant jam:

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

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

It is advisable to use good quality water - spring or purified from the tap. You can buy a drink.

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

After boiling, add a little currant and cook for a few minutes, stirring occasionally.

Gradually add the currants and sugar. We cook all the jam like this, add a glass of berries and a glass of sugar in turn every five minutes.

Cook over low heat, stirring constantly and removing the foam.

Pour hot jam into sterilized jars.

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

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

The jam can be stored at room temperature.

Black currant jam five minutes

This jam is prepared very quickly and therefore contains a lot of vitamins. The berries are not boiled, each currant remains soft and whole. The jam is prepared with a little sugar and water.

Ingredients

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

How to cook blackcurrant jam 5-minute:

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

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

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

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

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

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

We leave the berries for 2 hours so that the currants are soaked in syrup.

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

After that, put our currant jam on the fire and boil for 5 minutes, stir with a wooden spoon. Remove the foam. Cook the jam over low heat.

We check the readiness: for this, put a drop of jam on a saucer, if the drop of jam does not creep, then the currant jam is ready.

Pour the jam into sterilized jars.

And we roll it up.

Such currant jam is perfectly stored at room temperature.

Blackcurrant jam five-minute jelly

Five-minute fragrant blackcurrant jelly is a great treat for the winter. At first glance, this is a laborious process, but in fact, even a novice hostess can handle it. This jam is prepared very quickly and easily. It hardens perfectly, since the berries contain natural pectin, and it turns out in consistency like jelly, and there is absolutely no need to add gelatin or other thickeners. The jam can be used to bake a variety of pies or simply spread on bread. Such jam is a wonderful dessert for tea in the cold winter cold.

Ingredients

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

How to make jam:

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

We prepare the berries just before processing - we remove the twigs and sepals. It is not necessary to do this in advance, because after such a cleaning, the vitamins in the skin and pulp begin to rapidly deteriorate.

Beat our black currants with a blender.

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

We are waiting for all the juice to drain, squeeze the rest by hand.

Currant jam should be cooked in an enamel, glass container or any other that is not prone to oxidation.

We get black currant juice.

Add sugar.

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

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

Pour hot jelly into jars that have been previously sterilized in the microwave, oven or steamed. When the jam has cooled, close the lids. You do not need to turn the jars.

Store in a cool, dark place.

Blackcurrant jam five-minute jelly is ready! 🙂

Bon Appetit!

Blackcurrant blanks are so popular that more than one type of jam is rolled up for the winter. There are many ways - you can cook jam, fry in a pan, or you can cook it raw. Today we will cook black currant jam for the winter. It turns out it is thick, with whole berries, aromatic and very tasty. We assure you that any sweet tooth will love it.

Required products:

• 700 grams of black currant,
• 700 grams of granulated sugar.

How to make blackcurrant jam for the winter

The first step is to deal with currant berries, because they need to be peeled and sorted out. This process is lengthy, so immediately set aside more time for such a procedure. It will be necessary to remove all possible twigs, leaves. We also pay attention to the state of the berries, if sluggish and crumpled ones come across, then it is better to put them aside, since the densest and freshest berries are suitable for jam. When we sort out the currants, rinse the berries, then dry them slightly. You can leave the currants in a sieve for a few minutes, all the water will drain through it, or you can spread them in parts on paper towels, which also perfectly absorb all the water.

Pour the currants into a deep saucepan and sprinkle it with granulated sugar. You can shake the berries slightly so that the sugar gets into all the gaps, but this is all done without tools, you can crush juicy berries with a spoon and scoops. Just take the pan by the handles and shake the berries lightly in the air. We leave in this form for several hours: after 5-6 hours, the sugar will melt half, and the currants will let out the juice, which is necessary for cooking the jam. We do not add any water, otherwise the jam will not turn out thick.

We put the currants on low heat and begin to cook the jam. When the berries boil, set for 5 minutes. Boil the currants for 5 minutes and turn off the heat. Let the berries cool completely, they will be soaked in sugar syrup and will be very tasty. In the process of cooking, the currants will let out more juice, so the jam will turn out to be ideal in consistency: thick and viscous like caramel. We repeat the cooking and cooling process 2 more times.

When the jam boils for the last third time, we will boil it and turn off the fire, only we will not cool it down. While hot, we spread the jam in steamed jars, which we have prepared in advance.

We twist the jars of jam with tight lids and let cool under a warm blanket.

This is how, in a few simple steps, we prepared delicious and healthy currant jam. Who loves thick jam with whole berries, this recipe is perfect. In winter, you can enjoy a fragrant and healthy blackcurrant jam.

How pleasant it is to open a jar of fragrant berry jam in winter - a sunny piece of summer filled with vitamins in a jar! And what a variety you can get by preparing this sweetness. Cook various compotes, fruit drinks, serve as a dessert with tea, cook pies, etc.

Today we will be preparing winter treats from currants, from black, red and even white!

Jam from this berry is very tasty and healthy, and she herself is an invaluable storehouse of a huge amount of vitamins and minerals, and one of the richest sources of vitamin C. It is useful in the cold season, and for the digestive system, and just to support the immune system in normal conditions.

The recipes offered today will not make you spend a lot of time in the kitchen. But the cooked jam will allow you to linger with pleasure at the family table on long winter evenings with your beloved family.

And the methods of preparation, I think, will not go unnoticed by any lover of this delicious berry who has dropped in to us today.

When cooking in this way, most of the vitamins and other useful substances will not have time to be lost during heat treatment. And you will get a delicious treat with beneficial properties.

Cooking it is not difficult and very fast.

What you need:

• Black currant - 1 liter
• Sugar - 1 liter (this is approximately 800 - 850 gr)
• Citric acid - on the tip of a knife
• Water - 1.5 cups

Preparation:

1. It is imperative to sort out and wash the berry well. In the meantime, the water is draining, remove the "tails" from each of them.

2. Pour the required amount of water into the enamelled kitchen basin, which is already on the stove, and mix with sugar until the latter is completely dissolved.

When heating, try not to leave the stove and stir so that the sugar does not stick to the bottom.

It is better to take dishes for cooking sweet delicacies made of stainless steel, or enameled. For these purposes, it is better to use a basin. It is more open and the evaporation surface will be much higher than in a saucepan. This evaporates more liquid and makes the treat thicker.

3. When the syrup boils, gently dip the already prepared berry into it, and wait for it to boil again. During this period, stir and cook for only five minutes.

4. At the end of the required time, you can add citric acid and stir if desired.

This is an optional ingredient, use your own discretion. I do not always add it, as I believe that the berries have enough acidity.

The foam that forms during boiling must be carefully removed. To do this, you can use a spoon with holes, or preferably a wooden spatula. The foam can be taken out directly into the vase and there is. Children love this delicacy very much!

5. At the end of the cooking time, pour the jam into jars and close the lids that were previously sterilized. Banks can also be used and can be taken in any size.

It is very convenient to pour the treats into jars of different formats - into small ones for serving with buns or just like that, and in a "larger" container for breeding morsik.

We let our treat cool down and you can put it in the pantry. It is better to store containers with contents in a cool dark place.

Blackcurrant and raspberry jam for freezing for the winter

A stunning dessert for the winter, aromatic and delicious! At the same time, all vitamins and real fresh taste are preserved. This is because we will not torment either the berry or ourselves with cooking, we will simply twist everything with sugar and freeze it.

Be sure to take a closer look at this recipe. It is actually as good as it is simple!

We need:

• Black currant - 1 liter
• Raspberries - 1 liter
• Sugar - 0.5 liters (that is, approximately 400 - 450 g)

Preparation:

1. To sort out raspberries from bugs and spiders, leaves and other debris, it is not necessary to wash. Twist in a meat grinder. I do not advise doing it in a blender, since it immediately whips the mixture, and we just need to grind it.

2. We wash the currants well, the tails for this recipe can not be removed - these are also vitamins.

But, if you are not a fan of such vitamins, then you can remove all the tails from the berries. And after cleaning, send the berries themselves for twisting.

To make the look and taste of the jam more interesting, you can add whole currant berries without tails to the finished mixture. Not all, for example, just a couple of handfuls.

4. Now in a kitchen bowl, mix the twisted berries with sugar until it is completely dissolved. We give the opportunity to stand so that it will be sold for sure. We pack in plastic molds, cover with lids and freeze in the freezer.

The added sugar will keep the treat from freezing. And it can be easily eaten with a spoon.

It is a great pleasure to discover such a tasty treat in winter. The berries are obtained as if they were just picked from the bush. It is also important that most vitamins and nutrients are preserved in such a preparation. Therefore, be sure to prepare such a treat. You will not regret it!!!

Using the same scheme, you can prepare a frozen delicacy from absolutely any berries.

How to make black currant and irgi jam

An interesting combination is obtained in this method of preparation - sour currants and sweet irga. We will cook with the maximum safety of nutrients for both berries. The jam turns out to be aromatic, beautiful and, of course, very tasty!

We need:

• Irga - 1 liter
• Black currant - 1 liter
• Sugar - 2 liters (about 1600 - 1700 gr)
• Water - 1 glass

Preparation:

1. Clean the currants from various debris and twigs, rinse well. Do the same with irga. Pour clean berries into a cooking bowl and cover with sugar, give it time to release the juice.

Although, of course, it will stand out quite a bit, and one berry and the other have a fairly dense skin. Therefore, in this embodiment, we will use water for cooking.

2. Prepare the syrup by mixing sugar and water in an enamel saucepan and bring it to a boil while stirring.

3. Then carefully pour the prepared syrup into a bowl of berries, put it on the fire and while stirring, wait for it to boil.

As soon as it boils, we count down five minutes, while we do not stop stirring. And don't forget to remove the foam in a bowl!

It is not worth cooking more time, otherwise vitamins will disintegrate from long heating and only sweetness will remain. And we also need benefit!

4. We pour our winter treat into sterilized jars and close the lids treated with boiling water.

We leave them to cool, and then we put them in the cellar. Sweet dessert for the winter is ready !!!

Red currant jam without boiling berries

I would like to preserve the necessary trace elements and vitamins of super healthy red currant as much as possible. And to maximize this effect, there is such a simple recipe, namely, harvesting berries for the winter without heat treatment, that is, without cooking.

The blog already has an article on how to cook red currant. But there you need to crush the berries first, and then rub them through a sieve to get rid of the seeds.

Today's recipe is simpler and quicker, and will not be made in the form of jelly, but in the form of jam with seeds.

What you need:

• Red currant - 1 liter
• Sugar - 2 liters (about 1500 - 1600 gr)

Preparation:

1. We carefully sort through all the berries, remove all small debris, cobwebs, tails, twigs.

Then we rinse and send to a colander so that the glass is water. Then we spread our beauty on a layer of paper towels to get rid of the water.

It is important here not to leave water at all, since in this case we will not cook the berry.

2. Transfer the berries to a glass or enamel bowl, add sugar and crush them with a wooden pestle from a mortar or crush.

3. We mumble carefully, do not relax!) We should get a liquid consistency without whole berries, while the sugar should completely dissolve.

To do this, after completing the work, let the sweet mixture stand for two to three hours and stir it periodically.

4. The resulting mass is poured into cans, sterilized in advance. Pour a couple of tablespoons of sugar into each container on top of the jam. We will have a kind of "safety cushion" to prevent raw jam from fermenting.

Now you can close the lid, processed in boiling water. We leave it for six hours at room temperature, and then send it to the cellar, or another cool place.

I usually keep this treat in the refrigerator.

Currants twisted with sugar for the winter

Imagine, you open a jar of jam in winter, and from there the smell of the freshest black currant! How is this possible? Easy! Just follow the easy instructions for making this creation.

What you need:

• Black currant - 1 liter
• Sugar - 2 liters (1500 - 1600 gr)

Preparation:

1. We sort out the berries for small debris, rotten berries, tails, bugs. We rinse and discard in a colander so that the glass is water.

2. Twist the whole berry with sugar in a meat grinder.

Yes, yes ... You heard right, right into the meat grinder we pour berries and sugar in turn. Thus, the sugar crystals will already begin to dissolve by the time we twist the entire prepared amount.

Cover with lids and refrigerate for two days to thicken the mixture.

4. After a couple of days, put two tablespoons of sugar in each container on top of the ruby ​​sweetness so that the surface of the jam is closed and closed with lids treated with boiling water.

Now you can put the filled container into the cellar.

And if there is a place in the refrigerator, then it is better to store a thick aromatic delicacy there.

Delicious delicacy with currants and orange

Sometimes you don't want to cook only classic jam options. And personally, I like, for example, when citrus fruit is mixed with berries - exotic and unusual.

If you are also a lover of multifaceted tastes, then join us, we will cook black currant with orange together!

What you need:

• Orange - 1pc
• Black currant - 1 liter
• Sugar - 2 liters

Preparation:

1. We wash the berries thoroughly, after sorting them out of small litter and twigs. We send it to a sieve to glass the water.

2. Wash the orange and cut it into slices so that it is convenient to scroll. We remove the bones, of course, we don't need them here at all.

We also clean the crust. Its white part will give us the bitterness we don't need. But the zest can be saved and rubbed on a fine grater before slicing the citrus. It will give a great scent.

3. Twist the currants through a meat grinder, and then an orange, and mix everything thoroughly with sugar until it dissolves.

We leave it for three hours, during which time the components will let in enough juice, the tastes will merge into a single whole. To do this, periodically stir the mixture.

4. Put our treats in sterilized jars and close them with lids that have previously been in boiling water.

Can be stored in refrigerator or other cold place.

Since we also cook this jam without cooking, the best storage place, of course, will be the refrigerator.

Jelly White Currant Jam

Jelly and jam lovers - this is for you! Delightful white currant jelly is an amazing treat that kids love.

According to this recipe, you can use red or black currants, but this time we chose the white one.

What you need:

• White currant - 1.5 liters
• Sugar with pectin - 1 liter

Preparation:

1. We remove tails, twigs and other unnecessary elements from the berry and rinse. Now we need to squeeze it to get a liter of juice. You can use a juicer or ordinary cheesecloth for these purposes.

If you use the second method of obtaining juice, then the berry can first be crushed with a crush, and only then squeezed out, it will be easier. Alternatively, you can grind the mixture through a sieve, as we did in the example.

2. Pour the resulting juice into an enamel pan, add sugar and pectin, mix and put on fire.

If there is no sugar with pectin, then you can buy everything separately. There are currently no problems with this in stores.

Bring to a boil and cook for 30 minutes, stir occasionally during cooking. The resulting foam must be removed.

You can check the readiness of the jam by dropping a couple of drops on a saucer, wait until it cools down and put the plate horizontally, the finished jelly will not drain.

3. Pour into sterilized jars, wait for it to cool down and tighten with sterile lids. Do not be alarmed when pouring that the jelly is too liquid, this is normal, after standing for a little, it will hold together.

You can store such a blank in the basement, preferably in a dark place. So it will not lose its color and all its taste.

Video on how to cook blackcurrant jelly from 10 glasses of berries and 11 glasses of sugar

And here's another great recipe that I highly recommend checking out. Delicious jam and great explanation of the whole cooking process.

It is better to close such a delicacy with screw or screw caps, and you can store such a blank at room temperature.

Here is such a variety of desserts that can be prepared from currants, and this is certainly not all. In fact, there are so many ways that all of them, of course, cannot be described. But we have tried to collect for you the best and most diverse in their diversity.

And these, inherently simple, recipes for making this wonderful berry were gladly offered to you.

Take some time to harvest healthy berries and enjoy the whole winter from eating a delicious treat! Your loved ones will be happy all winter, and your guests will be pleasantly surprised!

Cook with us! Bon Appetit!

Black currant is a berry, the benefits of which have been known for a long time. These berries are just a "vitamin bomb" for the body, because black currant contains a huge amount of vitamins C, B1, PP, as well as numerous useful trace elements and minerals.

Surprisingly, having eaten 2 tablespoons of black currant in any form, a person will provide himself with a daily intake of nutrients of the main series.

Due to the fact that the berry contains no enzymes that contribute to the destruction of ascorbic acid during long-term storage, black currants can be safely harvested for the winter. It will be just as useful as fresh.

All kinds of compotes, jellies, jams are boiled from black currants, they are frozen, but the most common way of harvesting is jam.

The amazing properties of black currant

Black currants are indispensable in winter, when viral respiratory diseases and influenza are rampant. Therefore, blackcurrant jam must necessarily be in the house in order to prevent or cure colds in a natural way, and not buy expensive and not always useful drugs.

Currant heals not only colds, it will be very useful with a low level of hemoglobin or anemia, when the body lacks iron and folic acid.

Surprisingly, black currants are able to increase the effectiveness of antiviral drugs and antibiotics tenfold.

The correct choice of berries and their preparation

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as from red, but much healthier.

For jam, it is better to choose large-fruited varieties of black currant, such as Dachnitsa, Exotic, Dubrovskaya, Dobrynya, Raisin and others. A large berry is faster to process (sort out, wash), so the preparatory process will take much less time.

You should also consider the thickness of the skin of the berry. For jam and compotes, varieties with a thin skin are more suitable, but for freezing, on the contrary, with a thick one.

For jam, a well-ripe currant is taken, it must be carefully torn off from the brushes, removing the spoiled and crumpled berries, and put in a colander. Rinse thoroughly under cold water and drain off excess moisture. That is, in principle, all the wisdom of preparing black currants for canning.

Pounded currants with sugar - perfect jam for the winter

Ingredients

• berries - 1 kg;
• sugar - 1.7 kg.

Preparation

1. Prepare large currant berries as described above. Spread them out on a towel and dry thoroughly for several hours.
2. Then pour two handfuls of currants into a bowl and mash each portion with a crush.
3. Transfer the berry mass to a clean saucepan, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
4. Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring occasionally throughout the day.
5. When all the sugar is dissolved, the jam must be distributed in dry jars and covered with lids. This jam should be kept on the refrigerator shelf.

Blackcurrant jam

According to this recipe, jam is more likely to be jam, because it turns out thick, tasty and very fragrant.

Ingredients

• Black currant - 14 glasses;
• Granulated sugar - 18 glasses;
• water - 3 glasses.

Preparation

1. To make such a jam, you first need to boil the syrup. In a saucepan, mix water and half of the sugar norm, boil the syrup until transparent.
2. Pour the prepared currants directly into the boiling syrup, boil and boil for five minutes. Turn off the fire and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
3. Pour blackcurrant jam hot into sterile jars, close with sterile nylon lids and store in the cold.

Video recipe for black currant jam.

Double benefits in one jar - honey jam

This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.

Ingredients

• Black currant berries (frozen or fresh) - 0.5 kg.;
• Sugar - 1 glass;
• Honey - 2 tsp;
• Drinking water - 1 glass.

Preparation

1. Sort and wash the currant berries. Now you need to cook the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
2. Once the sugar is completely dissolved, add the honey and slowly bring to a boiling point, not forgetting to stir.
3. After that, add the prepared currants and cook for 10 minutes, removing the foam. Set aside the finished jam and let cool.
4. Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, then send to a dark and cool storage area.

Blackcurrant and banana harvesting option

This blackcurrant jam recipe is quite unusual and delicious.

For cooking, you need the following products:

• currants - 0.5 kg;
• granulated sugar - 0.5 kg;
• ripe bananas - 0.5 kg.

Preparation

1. We send berries and sugar to the blender bowl and beat until the sugar is completely dissolved. Peel and dice the bananas, put them in a blender and beat until smooth.
2. We put the resulting mass in sterile jars, close and store in the refrigerator.

This aromatic jam has a mousse consistency, perfectly spread on bread and does not spread. Bon Appetit!

Currant and apple jam

Blackcurrant jam is very tasty in itself, but if you combine it with apples, the result will surpass all your expectations.

For this recipe you will need:

• Lemon - 1 quarter;
• Sugar - 0.4 kg;
• Apples - 0.3 kg;
• Black currant - 0.3 kg.

Preparation

1. We sort out the currants, wash and put them in the bowl of a food processor or blender, pour sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
2. Wash apples, take out the core and cut into slices. Squeeze juice from a quarter of a lemon and mix with a little water. Pour the prepared apples with this water so that they do not darken.
3. When the currant puree has boiled down a little, pour apples into a saucepan and cook for a quarter of an hour over low heat.

Ready jam can be poured into sterile jars and stored for the whole winter, or you can eat it immediately or serve it with pancakes or pancakes. Bon Appetit!

Awesome video recipe

How to properly store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam is prepared in a quick way or simply mashed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even at room conditions. But it is better not to risk it and put such conservation in a cellar or basement. Cook the jam and bon appetit to everyone!