Cooking delicious and healthy blackcurrant confiture at home. Black currant jam

24.08.2019 Pancakes, pancakes, pancakes, cheese cakes

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

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

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

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

Classic recipe with photo

What you need:

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

Let's start cooking:

Seedless black currant jam: a recipe for the winter

What will be needed:

1 kilogram of currants;
800 grams of granulated sugar.

How to do:

Cooking in a slow cooker

What components will be required:

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

How to cook blackcurrant jam in a slow cooker:

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

How to make black currant jam jelly

You will need the following:

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

How to make jam jelly:

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

Cooking with raspberries without boiling

What you need:

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

How to make blackcurrant and raspberry jam:

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

Assorted without cooking: strawberries + black and red currants

What you need:

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

How to make assorted jam without boiling:

Tips and Tricks

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

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

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

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

Regular currant jam turns out to be too liquid, so it is served only as a dessert for tea or coffee. But currant confiture, on the contrary, has sufficient thickness, and it can be used as a filling for pies, rolls, pies, and even as a layer in cakes. It takes a little more time to make blackcurrant jam, but in winter you will always have a great filling for baking in stock.

Jam preparation

We sort out ripe currants, rinse under running water and leave in a colander for a few minutes. When the water drains, pour the berries into a wide enamel bowl and knead slightly with a spoon. Add water (for each kilogram of fruit, half a glass of purified water) and set to heat on low heat. Boil the puree for 10 minutes, stirring the currant mass continuously with a wooden spoon.

Add granulated sugar in small portions to the boiling mass (1.2 kg of sugar per 1 kilogram of fruit), let it dissolve well, and after the boil starts, reduce the heat to the minimum. Stirring all the time, cook the puree for another 20 minutes - it will constantly boil, throwing out fountains of hot splashes, so you need to be careful not to burn yourself. Before the end of cooking, for 3 minutes, add a third of a teaspoon of citric acid (it will help preserve the color of the jam and its aroma).

We transfer the finished confiture into sterilized hot jars and seal with metal lids.

Jam with gelatin

To prepare the jam according to this recipe, blackcurrant fruits should be kneaded, and then passed through a sieve. To make the grinding process less laborious, you can grind the fruits in a blender, and then pass through a sieve, sifting out large pieces of the skin.

Pour the resulting puree into a wide enamel bowl and add 1 bag of zhelfix to each kilogram of berry mass. We put the container on fire and expect it to boil, after which we add sugar in portions. After re-boiling, we continue to cook the mass for another 5 minutes, without stopping stirring it.

We pack the finished confiture in sterilized hot jars and roll up the lids. You can store confiture both in the cellar and at home in a cool pantry.

In winter, you won't regret taking the time to make currant jam. You will always have a vitamin preparation on your table, fragrant and tasty.

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

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

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

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

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

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

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

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

Fragrant, thick, sweet blackcurrant confiture is ready.

Enjoy your meal. Cook with love.

Think cold winter evenings - prepare a jar of summer!

Many have black currants in their orchards. Modern varieties of this berry are large-fruited and have a sweet dessert taste. Currants are not whimsical to care for and are very productive. Having collected a bucket of black beauty, the housewives think about processing it for the winter. The dish that they try to prepare without fail is blackcurrant jam. Thick, aromatic, containing a huge amount of vitamins, jam is also worth your attention. It is prepared in different ways. Read more about cooking technologies in this article.

The harvest of ripe berries is sorted out, removing twigs and leaves that have accidentally fallen into it. If the berry was purchased on the market, and the day of its collection is not known for sure, then the fruits should be examined for damaged and rotten specimens. Such berries are ruthlessly thrown away, and the rest are sent for washing.

Black currants have a dense skin, so they are washed under running water without worrying about breaking the integrity of the berries. After that, the currants are laid out on a sieve or colander and allowed to dry a little. Some people blot the berries with a towel or dry them on the table, but this procedure is absolutely unnecessary for making jam.

Black currant jam recipes

Simple and quick recipe "Five minutes"

A kilogram of fresh berries is ground together with 1.2 kilograms of sugar through a meat grinder. It is better to grind the berries immediately together with sugar, since its grains will have an additional mechanical effect on the currants.

The grated currants are laid out in a stainless steel container (in extreme cases, covered with enamel), and boiling begins. Quick currant jam is called "five minutes" for a reason. Heat treatment of the jam takes only 5 minutes of active boiling time. Still hot dessert is poured into sterile jars and tightened with boiled lids. The workpiece is covered with a warm blanket for a day, and then put away for storage for the rest of the home preservation.

Currant jam without boiling

A kilogram of raw berries is crushed using a blender or meat grinder, add 1.5 kilograms of granulated sugar to the puree and mix thoroughly. To dissolve the crystals, the workpiece is left for 5-6 hours at room temperature, covering the container with a clean towel. During this time, the jam is stirred several more times. Before packing in jars, bring the dessert to a boil over medium heat and immediately turn off the burner.

Store such a blank in the refrigerator for no more than 3-4 months. The short shelf life is compensated by the large amount of vitamins preserved in the product due to the lack of prolonged heating. You can extend the shelf life of such a jam by freezing it in portioned cubes in the freezer.

Zarina Samedova also prepares currant jam without boiling, and invites you to familiarize yourself with its preparation method

Thick jam

Black currants, 1.5 kilograms, chopped with a blender. Put the puree on the fire and heat for 5 minutes. After that, 1 kilogram of sugar is introduced into the mass in small portions. By adding the next portion of granulated sugar, make sure that the previous one is well distributed over the workpiece. Vigorous boiling starts the cooking time countdown. It will take 35 minutes. All this time, the cooking process is controlled by stirring the dish and removing the thick foam several times.

Channel "Simple recipes Ovkuse.ru" offers you its own version of blackcurrant jam

Jam from pitted currants and skins

Two kilograms of berries are laid out in a wide basin and poured with 100 milliliters of water. The currants are boiled at maximum heat for 5 minutes. During this time, the fruits will soften, and the skin will burst in places. Spread blanched hot currants on a wire rack and begin to grind, freeing the pulp from seeds and skins. A homogeneous currant mass is seasoned with 1.5 kilograms of sugar and put on the fire again. Jam is prepared in an interval method, letting the mass boil first for 10 minutes, then for 15 and 20 minutes, making breaks of 5-6 hours between calls. The finished jam turns out to be thick, translucent and very tasty.

Channel "FOODozhnik" prepares a homogeneous seedless jam for you

How to make currant jam in a slow cooker

500 grams of berries are loaded into the multicooker bowl. It is important that black currants take up no more than 1/3 of the bowl volume, otherwise the jam will not cook evenly. Add 50 milliliters of water to the currants, and boil it under a closed lid on the "Cooking", "Soup" or "Frying" mode for 10 minutes. After that, the berries are pierced with a submersible blender and seasoned with sugar. The amount of granulated sugar for such a volume of berries is 300 grams. After mixing the mass, the multicooker is closed with a lid and the unit is set to the "Quenching" mode for 30 minutes. If the multicooker is quite powerful and there is a possibility of food burning, then the jam is stirred a couple of times during cooking.

A video from the Kartavy-Shepelyavy channel will tell you in detail about making jam in a slow cooker

Flavors for jam

You can diversify the taste of blackcurrant jam by adding cinnamon or vanillin to the saucepan. You can also make jam using other berries (raspberries, cherries, gooseberries) or fruits (oranges, apples).

The ratio of currant to sugar can be varied based on the natural sweetness of the starting ingredients, so the taste of blackcurrant jam can be different every time.

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

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

How to make currant jam according to the classic recipe

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

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

To make classic currant jam, follow the instructions below:

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

How to make seedless jam

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

berries - 1 kg;
granulated sugar - 0.7 kg.

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

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

How to make jam in a slow cooker

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

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

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

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

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

Gooseberry and black currant jam

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