Summer gives us a lot of vitamins. Almost all berries and fruits are necessary for the body to function properly. It so happens that we need to stock up on their useful vitamins precisely in the warm season, when everything is natural, brought from a summer cottage or bought from a friend's neighbor. Those fruits that are brought to us in winter from hot countries, of course, contain some vitamins, but most of them die when frozen.
Precisely because we need vitamins all year round, humanity has come up with such a wonderful thing as conservation. We'll tell you how to easily and effortlessly stock up on such a healthy berry as black currant for the winter. In this recipe, we will share tips on how to make delicious blackcurrant jam.

Taste Info Preserves and jam

Jam ingredients

• Black currant berries - 1.2 kg
• Sugar - 1 kg

Blackcurrant is known primarily for its immune-strengthening properties. Vitamin C, which, by the way, is preserved even by frozen fruits, is abundant here. It is an excellent diuretic and strengthening the nervous system. For bowel disorders, black currant is also very beneficial. And high blood pressure can remain in the past if a hypertensive person introduces a blackcurrant drink into his regular diet.

How to make blackcurrant jam

Let's start by sorting out the currants. Separate and discard all the tails.


Pour the berries into a colander and rinse well in running water. The fact is that in the bunches of currants all sorts of bugs are often hidden, which we have absolutely nothing to do with. In addition, even if you sorted the berries very carefully, there is still a chance that there is a leaf or twig left there. In principle, this is not so scary, but it is better to delete everything that you can.


Now we need to grind the berries. Previously, they used a meat grinder for this, or you can grind them in a mortar. But today there is such a convenient kitchen appliance as a blender, we will use it. Pour the currants into the blender bowl and turn it on. It takes very little time - 10 seconds. The berries are soft and lend themselves very well to the sharp knives of the device.


There is such a moment: if you want seedless jam, then you need to separate them right now with a sieve. But it is better to leave them, because all the most useful vitamins are in the bones and they are so small that they will not interfere.
Now add sugar to the berries and turn on the blender again for a few seconds.

Do not forget to sterilize the cans, it does not take so much time if you use a double boiler.


We put the jam in jars, cover with lids, but do not twist them, put them in a wide saucepan. Pour water into it so that it half-closes the jars, and leave it to boil for 30 minutes.


Done! You can cover the black currant jam with lids and send it to the pantry until the winter cold evenings. By the way, if you plan to eat jam in the near future, then it is not necessary to boil it at all. Just close the lid and store in the refrigerator.

Hello subscribers and friends!

So they waited, today I again want to please you with unusually simple and tasty recipes for one sweet and sour charm. It's about currant jam. In previous issues, we have already touched on this issue, but only cooked.

I don’t know about you, but I cannot imagine my cellar without this blank. After all, it will not be difficult to make it. Moreover, when there are proven recipes and a step-by-step description of the entire work.

I want to remind you that currants are black, red and even white. But, it is white, where I live, I have not met. If you ask me which one tastes better, then in my opinion these varieties are all good in their own way. But the delicacies from them turn out to be different in taste, the one that is dark black, it tastes always sweeter than red or white. Red has a peculiar shade, not everyone likes it, it is softer or something. What are your impressions, please share, if it's easy ?!

As for the cooking itself, then, in principle, taking any recipe as a basis, you will certainly be able to close the jars using any variety of currants.

And what will happen next, you can cook jelly for your favorite household members, add to ice cream and even grease the tops or

I also really like mixing morsiki and inviting guests to my place, no one will refuse such a drink either. And if you also dilute it not with ordinary water, but with gases, then it will generally be awesome! It turns out like two in one and a great aromatic delicacy for an afternoon snack and, if diluted with water, an excellent vitamin drink.

Before starting to describe all the steps of the work, it is worth noting that currant jam is a dish that will always be an excellent dessert on your table.

After all, you can just like that, always pour hot tea and gently pick up this delicacy with a spoon. It with a slight sourness and many vitamins will help you remember the wonderful moments of summer. And if you invite friends and girlfriends to your house, then you can easily stir up. It is this cake that is smeared with such a treat.

Have fun gatherings and have a great and awesome free time! And let this jam take a respectable place in your cellar on the shelf.

Now a few words about the preparation itself, this recipe is designed for the fact that the confiture will be boiled without water and additional sterilization, this will help it become denser in consistency.

Usually everywhere in all culinary sources they write that the proportion of granulated sugar in the jam goes one to one, but you can put a little less so that there is more acidity. If you want sweeter, then do not deviate from the basic recommendations. I personally do 1 to 1.5 in general, so as not to sour.

We need:

• black currant - 1 kg
• granulated sugar - 800 g (with a slight sourness, or you can take 1.5 kg - it will turn out great)

Stages:

1. Take black "beads", how they look magical on a plate, of course I mean currants. Inspect it for a moment of rotten or spoiled berries. Then wash the berries using a small colander.

Important! If a lot of berries are harvested, then do the work in parts, you do not need to immediately wash the currants in full in a large basin.

2. Then, using any electrical device, twist the black berries. This can be done easily using a blender or meat grinder. You will get a lush mass.

Please note! You should achieve such a result, all fruits should burst completely, like balloons.

3. Next, this mixture should be squeezed through cheesecloth folded three to five times. You can take any other material. Or use a strainer, but it will be harder to work with it, since you will have to grind the berries with a spoon.

4. Squeeze out all the juice, and fold the cake into another container.

5. And now we make jam from currant juice, which will look like jelly. To do this, add granulated sugar to the liquid. And set the stove to medium heat. As the mass boils, reduce by a small one. It is recommended to cook for about half an hour and stirring every 3-5 minutes.

6. You will see before your eyes that the jam will begin to thicken, but you will see the desired consistency only when it cools down. In a spoon, it will seem to hold on. It's easy to check if you put a drop on the edge of a plate and wait a couple of minutes. If the consistency does not suit you, cook for another 10-15 minutes.

7. And then pour with a clean ladle into sterile jars and close with metal twist lids (or self-tightening). Due to the fact that the jam will be hot and the jar, respectively, too, the lids themselves will easily be tightly attracted to the neck. Wait until it cools completely and send the blanks to the basement for storage.

Five-minute recipe, like black currant jelly

Well, we continue cooking, and this time we take the old recipe, which has been tested by time and the experience of all hostesses. After all, the color of such a delicacy is black-sided, the taste is rich, and if you add lemon, you will feel a refreshing effect.

It is not by chance that lemon is added to this delicacy, because it contains a large amount of pectin, and it is due to this that the jam turns out to be dense. If you cook without lemon, it will turn out a little thinner, but you may not even notice the difference.

This time I want to prescribe the dosage in glasses, so I think it will be more familiar for many hostesses.

We need:

• currants - 4 tbsp.
• sugar - 6 tbsp.
• lemon - 0.5 pcs. (optional, without it it works great too)

Stages:

1. Do your preparatory work. Pour the lemon over with boiling water and grate the zest on a fine grater. And after removing all the bones, chop the pulp into small cubes.

Rinse the currants in running water and sort if you come across unripe and tight green berries.

2. Then add granulated sugar, stir and let stand for about 30-60 minutes and let juice. Then boil the resulting mixture in a bowl for five minutes. This should be done only over low heat so that the jam does not stick to the walls.

Experiment. I usually still cook like this, I don't wait five minutes, but as soon as I see that the sugar has completely melted, I immediately turn off the heat and pour it into the jars.

3. As you can see, the mixture begins to puff and thicken before our eyes. Pour this five-minute hot into the jars and cover with lids with a special seaming key.

4. It is advisable to then turn the containers upside down and check for leaks. You can also put it under a blanket to help heat evenly go away. Store in a cool place, such as a refrigerator.

5. And then, at any opportunity, eat this magnificent dessert, drink tea. Good mood and excellent preparations!

Video on how to make currant jam for the winter

If you want to strengthen your immunity, then go ahead and as they say with the song. And to make it more fun to hum, you can also watch a film in which everything is accessible and clearly shown. Such a cheat sheet will help out everywhere and always, even in the country you can immediately cook such a miracle if a multicooker suddenly appeared at hand.

I recommend it for viewing, because the cooking method here is completely different, the finished jam is filtered through a colander, and only then a super delicacy is made from it. It turns out several runs, but this does not mean that it is super difficult. All this is done instantly.

Look at the result, as if the hostess put gelatin or pectin in it for density. Do not believe me, turn on the button, I wish you good luck!

How to cook black and red currant juice confiture

Well, there is probably nothing more beautiful when berries of different shades are taken, this option also flatters me. The color scheme does not suffer from this, but on the contrary becomes only more beautiful. In addition, each variety of such a berry has its own advantages, and when we mix them together, it turns out gorgeous! And the benefits of this, only more at times.

We need:

• black and red currants in any proportions - 2 kg
• sugar - 3 kg
• water - 2 l
• lemon juice - 1 tsp

Stages:

1. Wash black and red berries in a cup or bowl with holes. Then inspect carefully for bad or rotten fruit. Remove all unnecessary items.

2. Sprinkle the berries with sugar (take only half of the total amount prescribed in the ingredients) and bring to a boil, and this work should be done exclusively over low heat. As soon as the mass has boiled, you can immediately turn it off and pour it into the jars (only then, you need to pour the sugar all at once), or you can go the other way.

3. Using a sieve, grind with a spoon or with a special machine, scroll the berries so that all the juice is drained from them, and it comes out without pits and skins. Squeeze well, the pulp can then be used in pies or cooked from it.

4. Add the remaining granulated sugar and stir. Pour in a couple of spoonfuls of lemon juice for a small citrus note.

5. And again, as you guessed, bring the jam to bubbling and bubbles. Once this happens, cook for another 5-10 minutes. It is possible and a little longer, so that it does not come out too liquid.

5. Pack in sterilized glass containers, preferably take half liter or liter jars. Cover and let cool at room temperature.

Do not forget to leave some treats for yourself in a vase, so that today you can try this cool dessert and treat your grandmother or mommy. Enjoy your meal!

It looks divine, what can you say? Cool, isn't it?

Red currant jam without pits and skins - a recipe for the winter

In principle, the previous version was also exactly like that, because the jam was made mainly from syrup, but this one will be made from red currants and no lemon will be added.

I hope that even if you are a beginner, you will definitely be able to cope with this instruction. The main thing is to find a bigger bucket of berries, I think you can handle this if you have your own garden, or go to the market, to the bazaar and buy from grannies.

It is important that the fruits are just plucked, and not stand for a couple of days in a bucket, this will only harm the finished dish, the jam will surely turn sour and mold later.

Well, if you have any questions, my dear guests and friends, write your notes below, I will be happy to answer them.

We need:

• red currant - 500 g
• sugar - 500 g

Stages:

1. Soak the berries in water, all twigs and sticks will come up. Remove them, or rather strain through a colander.

2. Here they are bright beads, donated by nature itself.

3. Now place them in the container in which you will make the jam. This can be a ladle or a small saucepan, as well as an enamel bowl.

4. Now take the hand blender and turn it on, mash, whisk in a puree.

6. Now the most important job, heat the stove to medium mode, move the saucepan and cook after bubbles appear for about 5-10 minutes. I do not recommend it anymore, because the longer you cook, the less vitamins and nutrients are stored.

Foam will form during the cooking process, remove it with a slotted spoon.

It is not at all necessary for the mass to cool down; directly in a boiling form, put it in well-washed jars and seal with clean lids. Move upside down and wrap in a fur coat. Let it cool for one day, and then lower it into the cellar for long-term storage. Nice blanks!

Grated red currant with sugar without cooking

A great option for those who are for a healthy lifestyle. After all, it is precisely such a charm, which is not served at all by cooking, that retains vitamin C. And it, as you know, helps us protect ourselves from viral infections.

We need:

• red and black currant - 1 kg
• granulated sugar - 1.2 kg

Stages:

1. Rinse the berries under cold running water. Then drain the liquid into a sink.

2. Transfer the fruit to a bowl of a blender or food processor and twist with the sugar. You can use the Soviet method, crush it with a crush. You will immediately see that a lot of sweet syrup came out.

3. In this form, pour into jars and place in the refrigerator or freezer. Of course, such a jam cannot be stored for a long time in the refrigerator, but it will stand for 1-1.5 years in the freezer.

If you are making a blank for a freezer, then it is better to take food plastic containers, and not glass vessels, because they can crack at sub-zero temperatures.

4. Do not forget to try what came out of it all. Very tasty and aromatic, with tea it is the most, if there is still fresh bread on the table or some

Recipe for currant jam with gelatin step by step

And again, another option that deserves your attention. Look at the picture, how this mixture attracts, it looks charming. Because this variation uses a jelly-like element, be sure to try cooking!

We need:

• sugar - 1 kg
• ready-made currant syrup (see how, make it below) - 1 kg
• gelatin

Stages:

1. Take a red currant and measure exactly 1 kg on a scale. And be sure to wash, mash it with a potato grinder or any electrical appliance, for example, use a meat grinder or juicer. The blender perfectly breaks berries, and there is no trace of the peel and bones.

2. Rub the mixture through a kitchen sieve. The cake should come out almost dry. From 1 kg of cake berries came out 300 g, and 700 g of juice. Add granulated sugar and gelatin to the syrup. Stir. Let stand and the gelatin swell for a couple of minutes.

3. Place on the stove and simmer over low heat. As soon as the liquid boils, turn it off immediately.

4. Pour into jars, which you should sterilize together with the lids, and do not forget about the funnel and ladle.

5. Screw the lids back on and cool to room temperature. The workpiece is ready for the winter! Eat to your health!

That's all for me. I wish you to find a suitable recipe from this collection, and it will become your favorite and proven one. Be sure to cook jam or currant preserves and treat everyone with joy! Enjoy your meal!

I wish everyone a sunny day and a great weekend! Until.

Best regards, Ekaterina Mantsurova

- one of the most useful berries. How to make blackcurrant jam, read below.

Seedless black currant jam

Ingredients:

• fresh currants - 500 g;
• sugar - 900 g

Preparation

Wash the currants, dry and grind in any convenient way - you can use a blender or a meat grinder. Then we shift the currant puree into an enamel container and boil for a couple of minutes. When the currants have cooled down a little, grind them through a sieve, a colander or squeeze them out with gauze. Pour in sugar, stir well and boil for about 5 minutes. Pour the jam into jars and seal. After cooling, it will thicken well.

Blackcurrant jam in a slow cooker

Ingredients:

• black currant - 800 g;
• granulated sugar - 500 g;
• water - 150 ml.

Preparation

We wash the washed currant berries and place them in the bowl of the device. Add water, close the lid of the appliance, select the "Multipovar" mode, set the desired temperature to 100 degrees and the time - 20 minutes. Then we take a sieve with small holes and set it over a deep container. We transfer the berries to a sieve and grind them with a wooden spoon or pestle. It is unnecessary to use metal objects, since vitamin C is destroyed upon contact with metal. The cake that remains in the sieve can be used for jelly and compote. Pour the resulting currant puree into a multicooker bowl, add sugar. We set the "Stew" mode and cook the jam in it for 30 minutes. Pour hot jam over the prepared ones, roll them up, turn them over, leave to cool, and then store in the cold.

Blackcurrant jam at home

Ingredients:

• ripe black currant - 2 kg;
• sugar - 1 kg;

Preparation

We sort out the currants, remove the green and damaged berries. We put the prepared currants in a saucepan and crush them with a pestle or spoon until juice is formed. Pour this mass with granulated sugar, stir and set on medium heat for half an hour, sometimes stirring. Now we remove the berries from the stove and leave for 10 hours to cool. Put the mass on the fire again and boil for 15 minutes, stirring without fail. Pour currant jam into jars and seal.

Delicious black currant jam jelly

Ingredients:

• sugar - 8 glasses;
• ripe black currant - 11 glasses;
• purified water - 2 glasses.

Preparation

First, we cook the syrup from sugar and purified water. Add currants to it, let it boil and cook for 5 minutes over low heat. We must remove the foam that will form. Turn off the fire, let the mass cool down a bit, put it on the fire again, boil for another 4 minutes and pour it into jars.

Black currant jam without cooking

Ingredients:

• fresh currants - 1 kg;
• granulated sugar - 2 kg.

Preparation

Grind clean dry currant berries with a wooden pestle in an enamel bowl. Pour in the sugar, stir it well, leave it until the sugar is completely dissolved, stir it again and put it in clean steamed jars. You don't need to roll up such a jam with tin lids. When stored in the cold, the jars can be safely closed with ordinary nylon lids, or simply covered with paper and tied with a rope.

Blackcurrant jam for the winter

Ingredients:

Preparation

We sort out ripe currant berries, cut off the tails. We rinse well, put it in a colander and dry it. Then we transfer the berries to a saucepan, knead with a wooden spoon so that the berries burst and juice comes out of them. Pour a bag of "Confiture" into the resulting mass, place it on the stove and bring it to a boil with high heat, stirring without fail. When the currants boil, add sugar. Then we reduce the fire and let it boil again with sugar. Boil for about 5 minutes, stirring occasionally. Pour hot jam into sterile containers and close. Successful blanks!

Various jams can significantly transform your breakfast. This type of topping is very popular in Europe as it has a very strong visual effect. Small colorful jars of confiture are asked to open them and taste the contents. Miniature sandwiches with butter and confiture improve the mood and turn tea drinking into a small celebration. Make jam from any berries and fruits, the only rule is that the brighter the better. Orange, cherry, strawberry, blueberry confiture is a small fraction of the confiture fraternity. Combine ingredients, experiment and enjoy your work!

Ingredients for making currant jam:

• red, black, white currants - 300 g
• sugar - 0.5 cups
• gelatin - 1 tbsp.

Recipe currant jam:

Making jam is very simple. In the original recipe, pectin is added to the berry syrup to obtain the required consistency, but it can be replaced with gelatin. So, soak gelatin in 50 ml of warm water for 10 minutes.

Meanwhile, rinse the currant berries in several waters, and then sort them out. Throw away spoiled or dry berries.

Prepare a ladle or pan for cooking the jam. The dishes must be clean and dry and have a thick bottom.

Transfer the currants to a ladle and cover with sugar. Put the berries over medium heat and bring the berry mass to a boil. Then remove from heat.

Purée the currants using a hand blender.

Add soaked gelatin to the ladle and send the berries back to the stove.

Bring the currant confiture to a boil over low heat and turn off the heat.

Pour hot and liquid confiture into jars, close them tightly with lids and leave to cool completely (and solidify).

Completely cooled currant confiture acquires a thick consistency and can be spread on bread. Serve this jam with cookies or bread for coffee.

Enjoy your meal!

To cook 1 liter of seedless jam, you will need 1 kilogram of berries and 750 grams of sugar. Cook jam from grated berries without oil cake for 1-2 hours, of which boiling for 30-40 minutes. For solidification and dense consistency, depending on the variety and juiciness, currant jam may require up to 1 hour of cooking. The bread maker will simmer the jam, so cook in it for 20-30 minutes longer.

How to make currant jam for the winter

Jam products
Red or black currants, or both - 1 kilogram (1 liter can and another 1/4 liter can)
Sugar - 500-750 grams

How to make currant jam
1. Select ripe, dense berries for jam. To correctly measure the amount of currants, you can use a liter jar. In 1 liter jar 750-800 grams of berries.
2. Peel the currants from twigs and leaves, rinse (if you use homemade berries and are sure that the currants were not sprayed with chemicals, then you do not need to wash).
3. Put the currants in a saucepan, pour in 50 ml of water and put on fire.
4. Bring the berry to a boil with constant stirring over low heat.
5. Using a potato grinder, crush the berries (gently, the berries will splash).
6. Boil the mixture for 2 minutes and remove from heat.
7. Place the sieve on a saucepan, put some of the berries in a sieve with a tablespoon or slotted spoon, crush with a spoon or slotted spoon.
8. Wipe the whole mixture so that no cake and seeds get into the jam - then you can cook compote from it or brew it with tea.
9. Squeeze the cake over a sieve with your hands, after putting on plastic gloves.
10. Strain the berries again.
11. Pour the strained jam base into a saucepan, put on fire.
12. Add sugar, cook jam for 30 minutes, stirring constantly and dripping jam on a saucer to check readiness.

Pour hot jam into sterilized jars, cool in a blanket and store.

Currant jam in a bread maker
1. Put the grated currants into a bread maker, cover with sugar and mix.
2. Cook the jam in a bread maker on the "Jam" mode for 1-1.5 hours.

Making delicious jam

Cooking currant jam is a truly Russian entertainment. Currants - both red and black (and more often both at the same time) - reproduce in every second summer cottage, it is unpretentious to the conditions, therefore, after wintering, the bushes bloom again and again. Almost the entire July is the season for currant picking, in the North of Russia the season begins a little later.

The question arises, which currant is best suited for jam - red or black. We answer: choose any to taste, you can both at once and even with the addition of white (it tastes the same as red).

Of course, the simplest preparation of currants is to grind the berry with sugar, and for long-term storage in any conditions, it is enough to cook jam from whole berries. But it is currant jam that is ideal as a filling for cakes and rolls, for pancakes and just spread on cookies. It's all about the consistency - if for jam currants are cooked with whole berries, which are felt in the finished dessert, then for jam, berry cake (skin and seeds of berries) is removed, and due to sugar and its own gelatin, the jam acquires a uniform consistency and - elastic enough to a jar of jam held on to a spoon.

To get rid of the seeds when making jam, rub the currants through a sieve. It will be quite simple to do this if the berry is preheated in the oven or blanched: pour it into a colander and put it in a saucepan with boiling water for 2 minutes. If the seeds of the red currant are too small and pass through the sieve, you can use gauze by folding it several times.

By the way, you don't need to use gelatin to make currant jam, because the berries contain natural gelling agents. And let not the liquid consistency of the jam during cooking be intimidating: after the dessert has cooled down, it will acquire a thick consistency.

There is a myth that there are no vitamins left in jam, but this is just a myth. Even after prolonged cooking, vitamins that are resistant to high temperatures remain in currant jam: P, which strengthens the walls of blood vessels and vitamin K, which increases blood clotting, potassium, which is good for the heart muscle, and pectin, which helps to remove harmful substances.

Currant jam without cooking - is it worth it?
Making currant jam without cooking will be more difficult, because scroll the berries and then grind them with sugar until a homogeneous consistency is an occupation for people of rare diligence or powerful gadgets. In addition, currant jam prepared without boiling will be with seeds. Keep in mind that more sugar is required for jam without boiling, which means the taste will be less berry and more cloying. In addition, there is a high probability that the grated berry will become sugared during storage. We also note: if there are problems with the gastrointestinal tract, it is better to use boiled berries.