Finally, blackcurrants have ripened this summer! I found a similar recipe in Povarenka, but still I offer my vision of this preparation, because there are discrepancies and, in my opinion, significant ones. They are about taste. Well, it’s up to the hostesses to decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too sharp, not too cloying, which has been tested on all my dear and beloved ones. There are only enough supplies for the season!

Ingredients for "The most delicate currant jam "Five minutes"":

Recipe "The most delicate currant jam "Five minutes"":

So! indicated 30 minutes very conditionally, because the cooking process itself is very short, but the preparation of jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure the required portion into a separate bowl - 7 cups of berries and leave it to dry slightly. While the berry dries up, prepare the jars.

According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and before loading the jam, put it in the microwave for a minute, who does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan with water on the fire to be sterilized.

When the preliminary preparation is completed, we can proceed directly to the process.

I choose a 5-liter saucepan with a heavy bottom for such a quantity of ingredients, so that when the berries boil rapidly, our delicious delicacy does not run away from us onto the stove. I prefer stainless steel cooking utensils. And sterility is higher, and does not burn.

I put the pot on high heat. I add 3/4 cup of water. I want to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, we do all measurements with the SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.

When the water boils, gradually (!!! this is important !!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will then gel when it cools down. In this place lies the first secret of a successful jam.

When all the sugar is dissolved, pour in the berry measured in advance with 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will soon begin to caramelize with you, but we don’t need it at all! So!

The whole berry was poured into the actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We don’t leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.

And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a pre-prepared container and prevent the jam from overflowing. To do this, sometimes you have to lift the saucepan over the fire and shake it slightly so that the foam gathers towards the center, so it is easier to collect it. Do not worry if you do not collect all the foam, this is a manifestation of the boiling of sugar, so when cooling, the tatters will not be in jars. But patience must be shown.

As soon as your jam boils for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here is one more of the secrets - experienced hostesses know this, but I am now turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle "Cold in cold, hot in hot." And another good tip, I have been using it for a long time. The roof, when I fish it out of boiling water, slightly shake it off the water and pour about 1 tbsp. spoons of vodka or something similar in strength, rinse and pour back into the glass to the next cap. And only then I twist the jar filled with hot jam to the very brim. With this approach, your bins will never go bad. And then you can store them simply in a kitchen cabinet or pantry.

I put the jars under a towel until completely cool. There is no beauty photo, because I cooked two portions today, quickly poured it into jars and went to work. And what happened, I present to your judgment. Time spent from the beginning of the preparation of jars to the cleaning of the stove - 1 hour 30 minutes.

I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not sugary syrup. Despite the fact that often blueberries turn out to be watery, but here the result simply pleased me. And what, of course, is important for all housewives, the berry is practically "alive", saving most of its vitamins for our loved ones !!! And the color is a deep ruby! From the bottom of my heart I wish everyone the joy of culinary creativity!

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

How to cook currant jam

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

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

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

Classic blackcurrant jam recipe

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

Sort, wash and dry the currant berries.

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

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

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

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

Blackcurrant jam in liquid syrup

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

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

How to cook dessert blackcurrant syrup jam

Cooking:

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

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

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

Fall asleep sugar.

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

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

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

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

Blackcurrant jam for the winter five minutes

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

Sort the berries, wash them and dry them.

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

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

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

Five-minute blackcurrant jam with grated ginger

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

Cooking:

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

Bring water with sugar to a boil.

Finely grate the ginger.

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

Immediately roll into sterile jars.

Store in a cool place. Bon appetit!

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

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

Composition of currant jam in glasses:

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

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

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

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

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

Blackcurrant jam in a slow cooker

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

Cooking:

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

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

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

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

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

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

Blackcurrant jam with gooseberries without cooking

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

Cooking:

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

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

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

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

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

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

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

Recipe for blackcurrant and apple jam

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

Cooking:

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

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

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

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

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

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

Jelly blackcurrant jam with blueberries

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

Compound:
1 kg blackcurrant
0.5 kg blueberries
1 kg sugar

Cooking:

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

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

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

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

Jam, even from berries poor in pectin, turns out to be thick with a minimum of sugar.

Bon appetit!

Blackcurrant jam recipe for the winter with cherries and apples

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

Cooking:

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

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

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

Blackcurrant and apricot jam for the winter

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

Cooking:

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

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

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

Grandma's currant jam recipe - video recipe

Delicious blackcurrant jam for the winter

Bon appetit!

Blackcurrant jam with raspberries for the winter

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

Composition of blackcurrant jam in glasses:

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

Cooking:

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

Do the same with blackcurrant.

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

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

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

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

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

Blackcurrant jam for the winter with orange

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

Cooking:

Twist currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

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

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

Recipe for blackcurrant jam for the winter with vanilla

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

Cooking:

Sort and wash currants.

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

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

When the syrup becomes clear, it is ready.

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

Blackcurrant jam for the winter. simple recipe

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

Cooking:

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

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

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

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

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

Bon appetit!

Black and red currant jam for the winter in glasses

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

Composition of currant jam in glasses:

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

Cooking:

Sort the berries, rinse, remove the stalks.

Mix sugar with water and bring to a boil.

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

Spread hot jam in sterilized jars, let cool.

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

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

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

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

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

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

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

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

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

Add vanillin. Mix.

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

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

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

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

If you liked the article and found it useful for you, share it on social networks. Social media buttons are at the top and bottom of the article. Thank you, check back for new recipes on my blog more often.

Many "lazy" housewives prefer to simply cover the berries with sugar and freeze them in this form in order to eat berries in winter, while others decide to twist the fruits in a meat grinder to get berry puree, which is perfectly stored at low temperatures. But there is a more interesting option for harvesting chokeberry for the winter, making five-minute jam from black currant.
Such a preparation is done in a matter of minutes, and you can store sweetness all winter without fear for the freshness of the berries. There are a large number of recipes that will make it possible to make jelly out of sweetness, or simply keep each berry intact, as if it had never been cooked. This type of jam can be cooked not only from currants, today housewives use raspberries, strawberries, cherries and cherries of various varieties, as well as honeysuckle and gooseberries for preparations.

This article will present various cooking options, as well as currant blanks will be combined with other berries, which will make it possible to make jam that is unique in taste. At the same time, the cooking technology in most cases is no different, but the amount of sugar in the sand can vary from less to more.

The following recipe will make it possible to prepare Blackcurrant Pyatiminutka jam in such a way as to obtain a fairly thick mass. It is this blank that will be ideal for starting pies and pies, buns or buns.

Jam made in 5 minutes from blackcurrant

Ingredients for preparing the blank:

Sugar - no more than 2 kilograms;
Blackcurrant - about 1.5 kilograms;
1 glass of filtered water.

Cooking process:

If you consider the composition of the ingredients, you will notice that you don’t have to use a lot of products to make Pyatiminutka blackcurrant jam, because it contains only a little water, sugar and fresh currant berries. You can start preparing delicacies, for this one and a half kilograms of berries are taken and washed well in clean water, then all the fruits, along with water, are sent to a colander to make the liquid glass.

While the berries are resting, you can start preparing the syrup. To do this, a large saucepan is taken, it is necessary to take a container much larger than the volume of the future jam, since the delicacy will foam a lot. Filtered water is poured into the pan, two kilograms of white sugar in the sand are poured into the same place, and syrup is boiled from the resulting mass.

As soon as the syrup turns slightly yellow, the hostess lowers the prepared berries into it, and wait until the jam begins to boil, it is important to stir the future sweetness every thirty seconds.

To get "five-minute" blackcurrant jam with whole fruits, you need to count five minutes after the start of boiling, turn off the heat and leave the jam for a while. The delicacy should stand until completely cooled, but before leaving it, it is worth shaking the container so that the fruits sink to the bottom and the jelly moves up.

As soon as the delicacy is completely cooled, the jam begins to boil again, the pan is left on low heat until the liquid begins to boil again, after which the delicacy will again have to be shaken so that the jelly moves to the top.

As soon as the mass has cooled to the desired temperature, the jam will have to be put on fire and boiled for no more than five minutes. Thus, it turns out that the jam is cooked exactly three times for five minutes, you should not leave the sweetness on the fire for longer, otherwise the fruits will boil.

You can not close the jars with metal lids, you just need to make nylon lids and cover glass containers with them, but in this case, the jam should be stored only in the refrigerator.

Jam "Pyatiminutka" from blackcurrant and raspberry

Ingredients:

Blackcurrant - 2 kilograms;
Raspberries - 2 kilograms;
Sugar - 3 kilograms;
Water - 1 liter;
Citric acid - a quarter of a teaspoon (can be replaced with juice from one lemon).

Cooking:

Aronia berries are first sorted out, cleaned of leaves, twigs and damaged crushed berries. Wash large fruits thoroughly in running water and pour into a colander to drain excess liquid. Then spread the currants on parchment paper and leave for an hour or two, so that the berries dry out the raspberries, picking out whole and intact berries, pour the fruits into a large basin or pan, and cover with two kilograms of sugar.

In no case should the raspberries be washed, otherwise they will lose their shape and integrity. Next, you have to deal with syrup, for this, sugar in the form of sand is added to the water, making sure that the sugar is completely dissolved, and cool. To get a really tasty Pyatiminutka blackcurrant jam, you should strictly follow the recipe.

Transfer dry currant berries to a thick-bottomed cooking container, pour sugar syrup over and put on fire. After the winter delicacy begins to boil, cook it for five minutes on low heat, while cooking, you will have to constantly remove the foam from the delicacy and stir the jam. After five minutes of cooking, add raspberries with sugar to the currants, add citric acid in granules there and leave the delicacy on the fire for a minute or two. Do not boil raspberries for a long time, otherwise they will lose their color and all useful vitamins.

Pour hot jam into pre-sterilized and dry jars and close with plastic lids. In such a quick and easy way, an unusually tasty and healthy jam is obtained. It is best to store blackcurrant "five-minute" jam in a place where there is no access to sunlight.

Currant and raspberry jam

Ingredients:

Blackcurrant - 3 kilograms;
Ripe raspberries - 2 kilograms;
Sugar - 5 kilograms;
Citric acid on the tip of a knife.

Process of creation:

Sort currants from leaves and damaged berries. Rinse the currant berries with running cold water and drain in a colander to get rid of excess moisture. Put the currants on a clean towel or parchment paper and dry.

Sort through the raspberries, sorting out only whole and undamaged berries. Grind currants in a meat grinder, adding sugar. For three kilograms of currant berries, no more than three kilograms of white granulated sugar is taken. Raspberries are also ground with a meat grinder along with two kilograms of sugar.

In a deep saucepan or a bowl with a thick bottom, mix the chopped currants and raspberries, add a pinch of citric acid and boil over medium heat. After boiling, cook the jam for five minutes, removing foam and noise. As soon as the delicacy is cooked, it is transferred to washed jars and closed with ordinary lids. It is best to store in the refrigerator.

Blackcurrant jam "Five minutes"

Required Ingredients:

Water - 1 liter;
Citric acid - a quarter of a teaspoon.

Cooking process:

Carefully sort blackcurrant berries from twigs and leaves, selecting the most ripe and whole berries. Rinse the currants under running water and pour the berries into a colander to drain excess water. Frozen berries can also be used, but they will need to be thawed well before washing.

Spread the berries in an even layer on a clean towel and leave to dry. Bring water to a boil, add sugar and make syrup over medium heat. When all the sugar has dissolved, the syrup is ready and can be removed from the stove and cooled.

Pour dried blackcurrant berries with cold syrup, add a pinch of citric acid and bring to a boil over high heat. As soon as the winter sweet begins to boil, you can reduce the heat to a minimum and boil for five minutes, removing the foam.

As soon as the sweet currant treat is cooked, you can transfer it to small jars and close the lids. Jam can be enjoyed right away, or it can be stored in a cool, dark place where there is no access to the sun's rays.

As it is stored, currant jam becomes like jelly, which only improves its taste. The "five-minute" jam prepared in this way from frozen black currant retains a maximum of vitamins.

Simple jam from sweet currant berries in 5 minutes

Required Ingredients:

Blackcurrant - 5 kilograms;
Sugar - 5 kilograms.

Cooking process:

Sort the blackcurrant berries and clean them from leaves and twigs. Even slightly crushed berries are suitable for this recipe. Wash the currants, preferably with clean running water, because the jam will not undergo heat treatment. Dry the washed berries on a towel or parchment, since if the currant berries are wet, the shelf life of the jam can be significantly reduced.

Grind prepared currants with a meat grinder, for the same purpose, you can use a blender, it will be faster. Add granulated sugar to the currant puree, pouring it in portions and stirring so that there is a homogeneous mixture.

To make the process of dissolving sugar faster, you can warm the jam a little over low heat, but do not bring it to a boil. Pour currant jam into clean and dry jars and close with ordinary plastic lids.

If the jam was warmed up, then before pouring into a jar, it should be completely cooled. Blackcurrant jam "Pyatiminutka", prepared in this way, can be stored all winter in the refrigerator or cold cellar.

Berry jam with citrus

Required Ingredients:

Blackcurrant berries - 3 kilograms;
Sugar - 3 kilograms;
orange or lemon peel;
2 tablespoons (from about two oranges or lemons);
Water - 1.5 liters.

Cooking process:

Sort the blackcurrant berries, carefully cleaning the berries from twigs and leaves, and selecting only whole and intact fruits. Wash the currants and dry them on a clean towel. While the berries are drying, you can start preparing the syrup. Pour water into an enamel pan, add sugar, and cook the syrup over low heat until all the sugar is dissolved, then cool the finished syrup.

Pour dried blackcurrant berries into a saucepan, pour over chilled syrup and add orange or lemon zest. Place saucepan with syrup over medium heat and bring to a boil. After boiling, cook the jam for five to seven minutes, removing the resulting foam.

Pour the finished jam into clean sterilized jars and seal tightly. Store Blackcurrant Jam with Orange Peel in a cool, dry place. The taste of such blackcurrant jam "Five Minute" for the winter is amazing, with a subtle note and aroma of citrus.

An easy way to make jam from currant berries

Ingredients:

Currant berries - no more than 2 kilograms;
About three glasses of water (200 ml each);
White sugar in the sand - about 3 kilograms.

How to make blackcurrant jam:

Three glasses of water are poured into a large saucepan, no more than six hundred milliliters of filtered liquid should be obtained, three kilograms of white sugar in the sand are poured into the same place. The resulting mass is well mixed, but since the sugar in such an amount of water is not completely mixed, you will have to let the syrup stand for a while so that the granulated sugar is completely dissolved. As soon as this happens, you can pour two kilograms of washed chokeberry berries with syrup, the whole mass is sent to a slow fire until it boils.

Often, housewives wonder how to cook five-minute blackcurrant jam, but everything is very simple, because you just need to bring the berries with sugar to a boil and constantly skim off the foam, which will rise with a large hat. After boiling, you should immediately turn off the fire, since it makes no sense to cook the berries longer, it is important that no more than five minutes pass after boiling, otherwise the currants will boil.

There is a slightly different option for preparing sweets, you can simply pour the jam with water, and then, after boiling, add more than two kilograms of granulated sugar, only 1-1.5 kg of white sugar. In this case, a jam is obtained that will not have a sugary sweet taste, it will retain the pleasant sourness of currant berries.

As experienced housewives say, this jam does not like to be actively mixed, as the berries quickly lose their shape. It is recommended to immediately pour the finished jam into sterilized jars, but if you don’t want to sterilize, then you can just wash them well.

The most delicious and simple jam from currant berries

Cooking Ingredients:

Purified filtered water - 1 glass;
Blackcurrant - 1 kilogram;
Sugar - about 1.5 kilograms (you can take 1 kg).

The process of preparing treats:

To prepare five-minute blackcurrant jam according to the recipe from this article, you need to pick up the largest berries from this shrub plant. Rinse all the fruits thoroughly, remove the stalks and excess debris, after which it is recommended to discard the berries in a colander, this will help get rid of excess water. Then all the berries are transferred to a dry towel and left for a while, this is necessary to dry the fruits.

While the berries dry out, the hostess should start preparing the syrup. For this, a large saucepan is taken, which has a thick bottom, no more than a glass of filtered water is poured into it, the amount of white sugar in sand required by the recipe is poured into it and a slow fire is lit. The syrup must be boiled until the sugar is completely dissolved, if you want to get a more liquid delicacy, then not one, but one and a half or two glasses of pure water is added to the syrup.

Most often, water is not added to this jam at all, but still a five-minute delicacy needs a small amount of liquid, since the berries do not have time to release the liquid, so the syrup can turn into a solid jelly after cooling. The advantage of this delicacy is that the vitamins in this jam are stored in greater quantities than with long-term cooking. As soon as the syrup begins to boil, the hostess detects no more than five minutes, after which she adds clean and dry currant berries there.

While the delicacy is being cooked, it is constantly necessary to remove the foam from it, which is formed in large volume due to the concentrated syrup. As soon as the syrup with berries boils, it is boiled for no more than five minutes and removed from heat. After that, the jam is immediately sent to sterilized glass containers.

Such sweetness is stored only in a cool place, a cellar or basement is suitable. You can create such a delicious jam using different methods, because if you add a little more granulated sugar, then the jam will be sweeter, but if you add less sugar, then the sweetness will have a noticeable sourness. Also, fresh strawberries, raspberries or cherries are put in the delicacy, this helps to diversify the recipe.

At the same time, she is a real storehouse of usefulness. And in terms of the content of vitamin C, it will overtake all other berries, and contains rutin, which, in combination with ascorbic acid, will strengthen your blood vessels. The high content of pectin and fiber will ensure the removal of toxic substances accumulated in the body.

In addition, it is rich in minerals: potassium, iron, copper, zinc, manganese. This is useful for hematopoiesis, and it will have a good effect on the condition of the skin and hair. In winter, preparations from this berry will help you successfully fight colds. And finally, it's just delicious.

Currant jam "Five minutes": recipe

How to preserve all the wealth contained in a modest-looking, but very useful berry? After all, you yourself know that it is simply necessary. I will offer ordinary and not quite ordinary recipes that will allow you not only to preserve the vitamins in the blanks as much as possible, but also help diversify your winter menu.

Let's start with the simplest: jam "Pyatiminutka" blackcurrant. Our great-grandmothers had to cook jam for a long time, so that the sugar already began to caramelize, because in those days it was difficult to store the workpiece so that it would not deteriorate at room temperature. Seamers and screw caps did not exist.

Now all this is available to us, thanks to this, the heat treatment of fruits, vegetables and berries can be minimized and all the useful substances contained in them can be preserved to the maximum.

It is on this principle that we will prepare "Five minutes" of blackcurrant. Stock up on pre-sterilized jars and lids.

From my point of view, it is convenient to take small jars so that the contents are used as quickly as possible. And the useful substances stored in the jam will not be lost when storing an already open jar, and the refrigerator will not be cluttered. Perhaps at first it will cost more than large-volume cans, but we stock up on containers more than once, they will serve us for many years.

In addition, often small jars are available on the farm after buying various products. The jars are prepared, and from the ingredients we only need a little water, sugar and currant berries. My berries, let them drain well and separate from the brush.

Would need

1/2 cup white granulated sugar;

2 teaspoons of water;

1 cup blackcurrants (separated from the bunch)

Dissolve sugar with water in a saucepan for jam. As soon as it starts to dissolve, add the berries and, as soon as it boils, cook for no more than five minutes. We remove the foam, otherwise the workpiece may become moldy with it. Pour the finished jam into a sterile jar and close. Turn on the lid and let cool under a towel. Sterilization is not required. As you can see, the recipe is very simple and accessible even to novice cooks. But I like it better when the berries are mashed. Therefore, as a recipe option, the same ingredients can be loaded into a blender, and the resulting mixture can then be boiled like whole berries. At the same time, you can do without water. preserve the vitamins in its composition as much as possible.

Blackcurrant jam five-minute jelly

To improve the separation of the pulp from the skin, put the berries in a colander, rinse, and then immerse the colander in a bowl of boiling water for a minute. After that, we take it out and quickly cool it under running water, then wipe it through a sieve with a pusher or spoon.

We mix the resulting puree with granulated sugar, put the pan on the fire and wait until the mixture boils. Let it simmer for 4-5 minutes over low heat. Don't forget to remove the foam. Our jelly is ready and you can pour it into sterile jars.

It will keep well at room temperature. The ratio of berries and sugar can be 1:0.8. That is, for a kilogram of berries, we need 800 grams of granulated sugar.

Blackcurrant jam five-minute jelly it is quite possible to cook with other fruits, for example, by adding apples to it, which also contain a lot of pectin, and a small amount of blackcurrant liqueur will emphasize the taste and aroma of the workpiece. To prepare the blank, we need:

1/2 kg of peeled berries;

1/2 kg apples with dense pulp (Antonovka type);

kilogram of white granulated sugar;

2 teaspoons of blackcurrant liqueur.

Apples are pre-peeled from cores and peel, grated or chopped in a blender. Mix chopped apples with currants and liquor in a saucepan. If the apple is not juicy enough, add a few tablespoons of water and heat the whole mixture over low heat to soften. It is necessary to heat without sugar for about 10-15 minutes, without bringing to a boil.

As soon as the fruit softens, gradually add sugar to the mixture, mix thoroughly and bring to a boil over high heat. Boil for no more than five minutes, then pour into sterile jars and seal tightly with lids.

Then, as usual: turn the lids down, cover with a towel and let cool. After that, we remove the mixture for storage. If the pectin content in apples was high enough, then you will get currant five-minute jelly. In general, currant puree after cooking is often gelled by itself. If you want to strengthen the consistency, then agar-agar or pectin will come to the rescue (for some companies it is called Quittin), it is not a problem to buy them in stores now, and the proportions are indicated on the pack.

Currant five-minute jelly

Americans are big fans of jelly, moreover, they cook it quite sweet, but at the same time with the addition of hot pepper. It turns out such a spicy and at the same time sweet seasoning. It is most often used on sandwiches over soft cream cheese. Why don't we make something similar. Currant jam "Five-minute-jelly" performed according to American traditions, it will look somewhat unusual, but this will not make it less tasty.

In this recipe, you can use any currant: black, red, white or golden. My berries, let stand on a sieve or colander to glass the water. We grind them with a blender or you can just mash them with a potato masher in a saucepan in which we will cook. We clean the sweet and bitter peppers from the stalks and cores and finely chop (you can also chop with a blender without fanaticism). Add pepper to berries. Then add sugar, mix and put on fire.

Bring the mixture to a boil and cook for 4-5 minutes. You can add spices to taste: cinnamon, mustard seeds, a couple of stars of star anise, or others that seem appropriate to you. But this is not at all necessary. Then pass the mixture through a sieve. Pour pectin or agar-agar into the resulting puree, pour in apple or white wine vinegar (you can also add ordinary table vinegar, but the taste will be rougher), bring to a boil and boil for no more than a minute with stirring.

If there is foam, we remove it, after which we immediately pour the workpiece into pre-prepared sterilized jars. Next, let them cool on the lids and put the chilled ones in storage.

The ingredients are:

ripe sweet pepper 1 pc.;

hot pepper to taste (if you, like me, prefer not very hot seasoning, then a couple of large, moderately hot peppers are enough);

berries 1.5 cups;

white or brown granulated sugar 3 cups;

apple cider vinegar or white wine vinegar? cups;

Quittin 1 pack.

Since the pepper is different in size, I’ll clarify that in the crushed state it should be about a cup all together.

While cooking, you can try what you get and adjust the sugar and seasonings, if any. You can cook in the same way, but you will have to slightly change the proportions of sugar and vinegar.

This is not quite normal currant jam "Five minutes". This seasoning is very rich in vitamin C, although it is slightly destroyed by heat treatment. After all, pepper, especially not in technical, but in biological ripeness, that is, fully ripened pods, even surpasses currants in its content. The preparation should not be consumed immediately, but let it stand for 2-3 weeks.

Currant jam five minutes

Since we are talking about not quite ordinary methods of cooking from currants "Five minutes" for the winter, then you can not keep silent about chutney. This dish of Indian cuisine, of course, adapted to our conditions, can be considered jam and sauce at the same time. Sweet and sour currant is perfect for its preparation. Considering the spice of the workpiece, a red or white berry, which does not have its own pronounced aroma, would probably be more appropriate. Let's take

700 g of berries, already picked from the brushes, washed and thrown back on a sieve;

half a large or one medium red onion, finely chopped;

half a glass of grated ginger root;

a glass of raisins, dark or light;

half a glass of apple or white wine vinegar;

half a glass of white granulated sugar;

a quarter cup of brown sugar or honey;

large clove of garlic;

flakes of red hot pepper or it is fresh chopped, to taste or about one and a half teaspoons;

mustard seeds half a teaspoon;

We put everything in a saucepan, bring it to a boil and cook for 5-7 minutes, put it hot in sterile jars. Chutney goes well with meat, poultry and meat pies. And you can just spread it on bread - also good.

Instead of bread, bread rolls are also suitable.

If your berries are frozen, blanch them lightly over a fire with 1 tablespoon of water, just until they are slightly soft. While heating, add half a vanilla bean to the dishes. Next, cool a little, remove the vanilla and grind the berries and dates in a blender. With a fresh berry, it's even easier: just mix it in a blender with pitted dates and chia seeds.

In principle, the raw mixture is quite suitable for consumption and can be stored in the refrigerator for a week. If you have the opportunity to keep the berry frozen in the refrigerator, you can cook it all at any time. But if you want to keep the blank for the winter, just sterilize the jars with the blank for 10 minutes in boiling water.

That is, immerse the filled jars in a pot of warm water, bring it to a boil and start the countdown. Of course, useful properties will still be partially lost during such processing. You can try to cook in a similar way.

Now let's talk about what kind of animal this chia is. This is a plant from the mint family (its most famous representatives are mint, lemon balm, sage, marjoram, rosemary, thyme and oregano), well known in Latin America, it is also called Spanish sage. It becomes a real bestseller among vegans and healthy food lovers in general.

These seeds contain protein and polyunsaturated fatty acid omega 3 and omega 6, moreover, omega 3 in just two tablespoons of chia seeds is more than in 200g of salmon, and the calcium content is 6 times more than in 200ml of milk. It is enough to eat only a pinch a day to feel cheerful and lose weight at the same time.

The taste of grains is pleasant, nutty. It is not so difficult to buy them in big cities, and if you cannot find them in the distribution network, then online stores will help you. The plant is an annual, so growing it in a garden in the south of our country should not be difficult.

Delicious currant jam-jelly five minutes

In July, black and red currants ripen, which means it's time for homemade preparations for the winter - to make delicious currant jam, but not simple, but jelly with whole berries. It is well known that currant is almost the most useful berry, in terms of vitamin C content it competes even with lemon. Therefore, the task of every housewife is to preserve all the vitamins after heat treatment with the least loss. Currants can be ground with plenty of sugar and stored in the refrigerator. But as a rule, by the end of the harvesting season, the refrigerator is already breaking down from storing various jars of jams and pickles in it. How to preserve the vitamins in blackcurrant, but at the same time prepare long-term storage jam without a refrigerator and a cellar?

There are many such cooking recipes, I offer the fastest:

Five-minute currant jelly jam, a simple recipe

I saw this recipe in a local newspaper. The main condition for making Pyatiminutka currant jam is the exact observance of the proportions of berries, sugar and water, as well as the cooking time. In no case is it recommended to improvise - you can reduce all the work to nothing. If you follow all the cooking rules, the output should be a delicious and fragrant jam in the form of jelly.

• 12 glasses of currants;
• 15 glasses of sugar;
• 1 glass of water.

So, as mentioned above, currant jam is prepared very simply and quickly, if you use my work scheme.

First of all, you need to prepare the jars for preservation: wash, clean with soda, rinse and dry in the oven. Lids for jars should be cleaned with soda, rinsed, poured over with boiling water, dried.

We sort out the currants, remove the twigs and leaves, rinse under running water, pour into a saucepan for cooking jam.

Add half a serving of sugar to the pan, i.e. 7.5 cups, 1 cup of water, put on a big fire,

bring to a boil, set the timer for exactly 5 minutes

Why does the blank have such a strange name five-minute jam-jelly? Because currant berries do not have time to boil in five minutes, and excellent currant jelly is obtained from the juice of berries and a large amount of sugar!

We lay out the currant jam in prepared jars, cover with lids, roll up. You should not turn over the jars, as well as cover with a warm towel.

Pyatiminutka currant jam, cooked according to this simple recipe, turns out tasty and fragrant, freezes well in the form of jelly. The combination of sour whole berries and sweet jelly is indescribably, mmm, delicious! Perfect as a dessert for tea, coffee, as a filling for a pie, etc.