Tsar Fedor ascended the throne in full accordance with the tradition of succession to the throne and ...
Of course, blackcurrant follows. She can rightly be called the uncrowned queen in our garden plots. It is impossible to find a garden in which at least a couple of blackberry bushes have not been planted.
This is no accident, currant berries are just a storehouse of vitamins and useful trace elements. Compotes are made from them, jams, marshmallows and jams are made. And of course they put amazing berry wine. And the leaves and twigs brewed in tea give the drink a unique pleasant aroma.
You can talk about currants for a long time. I propose to move from words to deeds. Today we will consider recipes for black berry jam. This task is within the power of everyone: beginners will gain experience, and experienced chefs can discover new recipes.
Let's start with the most unpretentious and time-tested recipe. For him, you will need the berries themselves and sugar. Despite the simplicity, jam always turns out delicious. It may not be the thickest, but it can be used to impregnate cake layers. And to spread on bread, there will be other recipes.
Ingredients:
- Currant - 1kg
- Sugar - 700g
Sort the berries from the garbage, separate the spoiled ones. Rinse well under running water and transfer to a bowl.
Sprinkle everything with sugar. Stir gently and put on a small fire.
I want to make a digression about sugar: often on the Internet you see the ratio of berries and sugar from 1:1 to 1:2. For our taste, if there is more sugar than 1:1 by weight, it turns out very sweet. The optimal ratio of sugar for 1 kg of berries is from 700 g to 1 kg. At the same time, the jam turns out to be thick, thanks to the pectin that is part of the berries, and it is stored very well.
Bring to a boil, stirring frequently and sugar dissolves.
Don't be afraid to crush the berries, it doesn't matter to us.
From the moment of boiling, cook over low heat for 15 minutes.
During the cooking process, we do not remove the foam. We remove it once at the end of cooking jam. About a tablespoon of foam is obtained from a kilogram of berries.
That's all. Turn off the heat and pour hot into sterilized jars. Close with lids.
As you can see, making currant jam is very simple. You can store it right in the apartment, it will not deteriorate in a year. And it won't last more than a year.
Bon Appetit!
Thick blackcurrant jam for the winter - a simple five-minute recipe
For almost every berry, there are five-minute jam recipes. The reason lies in the desire to preserve as much as possible all the vitamins that are in the berries, reducing the heat treatment to only 5 minutes. Or do not cook at all, this is also possible, the recipe will be below. In the meantime, consider a 5-minute.
Ingredients:
- Currant - 1kg
- Sugar - 1kg
Rinse the berries and sort out spoiled ones.
Sprinkle the berries with sugar and stir. Leave the pot for a few hours for the berries to release their juice. Usually 2-3 hours are enough, we don’t need a lot of juice, the main thing is not to burn.
Put the saucepan on the lowest heat, stirring, bring to a boil and cook for 5 minutes.
Juice will gradually begin to stand out from the berries, and the sugar will melt. When there is enough juice, the fire can be added a little.
After 5 minutes, turn off the heat and jam, hot, pour into sterilized jars. From 1 kilogram of berries, approximately 1.2-1.3 kg will be obtained. jam.
You can store both in the cellar and just in the apartment.
Bon Appetit!
Classic currant jam recipe
The most common recipe is the classic one. Yes, it is not the fastest, usually the roots of the origin of such recipes go back to our grandmothers, because at that time they did not think about preserving vitamins, the main thing was to feed the family, especially the large children. The jam is guaranteed to be delicious. Let's repeat this recipe.
Ingredients:
- Currant - 1kg
- Sugar - 1kg
Sort the currant and wash thoroughly. As I already wrote, either in a basin of water, or simply through a colander.
Transfer the berries to a bowl.
For cooking, it is advisable to use a pan with a thick bottom, then the jam will not burn.
Sprinkle sugar on top. Stir gently and leave for a couple of hours for the berries to give juice.
After two hours, put the pot on the smallest fire and, stirring, bring to a boil.
When boiling, a lot of foam is formed. It is desirable to remove it. If you do not remove it, nothing terrible will happen, only it will be in your jars in the form of light flakes. We tried to leave the foam, the jam is also stored well, only the appearance is lame.
When the jam is cooked, you can calmly stir it, the berries will burst anyway.
After 5 minutes of boiling, turn off the heat and leave to cool and proof until the next day.
By the way, if you stop at this stage, you get a five-minute recipe. We'll keep cooking.
The next day, all the berries are well saturated with sugar. Put the pot back on low heat, bring to a boil and simmer for 20 minutes. At the end, remove the foam.
When cooking, do not close the pan with a lid, let the moisture come out better, so the jam will be thicker.
Turn off the flame after 20 minutes. Ready. Pour hot into sterilized jars.
Do not pay attention to the fact that the jam is liquid, after cooling it will harden.
A small digression: there are currant bushes, from which the jam never turns out to be thick, some varieties contain very little pectin. In other varieties, on the contrary, there is a lot of it, from such berries, with any cooking, the jam is always thick, at least an hour of cooking it, at least 5 minutes. Therefore, if you get a liquid, do not be discouraged, perhaps you just came across such a variety of berries. If you bought berries, next time look for another seller.
Bon Appetit!
Delicious currant jam with orange for the winter
With any jam, the thought always comes up - should I add an orange? Currant is no exception. And I will tell you that such an alliance is only good for them. It turns out an unusual taste and aroma. Orange subtly sets off the taste of currants and gives an incomparable aroma. In general, be sure to try.
Ingredients:
- Currant - 1kg
- Sugar - 1kg
- Orange - 2 pieces (preferably with a thick peel)
Sort the berries from garbage and spoiled ones. Rinse with water and pour into a bowl.
Grate oranges on a coarse grater.
Send them to the pan with berries. Pour everything with sugar, mix and leave for a couple of hours so that the juice stands out.
Place the saucepan over low heat and bring to a boil, stirring. Cook until all the sugar has dissolved. This usually takes about 5-7 minutes. Remove from heat and leave to rest for a few hours, or just overnight until the next day.
The next day, put the pot back on low heat. Bring to a boil, then heat up a little. Boil for 10-15 minutes, remove the foam at the end.
Pour hot into sterilized jars.
Bon Appetit!
Recipe for currant jam like jelly
Friends, as I wrote, different varieties currants come with different amounts of pectin. But there is a technology for cooking jam, which levels this out a little, and allows you to get more thick jam even if there are few gelling components in the berries. Read how you can do it.
Ingredients:
- Currant - 5 glasses
- Sugar - 5 cups
- Water - 1.5 cups
Friends, I give this recipe in glasses. If it is more convenient for you to count in grams, then take 1.25 kg of sugar and 1 glass (250 ml) of water for 1 kg of currants. Here are the proportions. The main thing is that you have the same glass for berries and a glass for water? Why am I writing this way, there was one story when a friend measured berries with one glass, and sugar with another, when asked why the glass was different, she said that it was dirty in berries.
In fact, everything is not so scary, we just need water so that the berries do not burn.
Sort the berries from debris, rinse in water and send to any container, pour water. I have a small basin for this, just for jam.
Turn on a small fire, bring to a boil and cook, with a slight boil, 15 minutes.
After 15 minutes, turn off the heat, add sugar, mix well until it is completely dissolved.
Let the jam cool slightly and pour into sterilized jars.
Cool down just a little. If you pour hot, there is a high probability that some jars will have more syrup, and others will have more berries. If you cool too much, the jam can thicken a lot and it will be difficult to pour into jars.
Close jars and store.
The jam becomes thick.
You can store it both in the cellar and at home, but in the heat after a year it can begin to sugar.
Bon Appetit!
Raw (live) jam from currants and oranges through a meat grinder without cooking
Currant is rich in vitamins and microelements. To preserve them as much as possible, it is better not to subject the berries to heat treatment. There are recipes in which the berry is not boiled, but simply interrupted in a meat grinder and mixed with sugar. At the same time, everything valuable that is in the berry is preserved to the maximum. But we will not stop there and add an orange! Let's make a vitamin cocktail! I present to you a variant of live jam with orange.
Ingredients:
- Currant - 1 liter
- Sugar - 2 liters
- Orange - 1pc (large)
Sort the berries, remove debris. Rinse with running water and transfer to a container.
Wash the oranges, cut into slices and remove the seeds.
The peel does not need to be peeled, it will give a good flavor to the jam. Orange is better to take with a thick peel.
Scroll berries and citrus fruits through a meat grinder.
It is better to use a medium grate, with a hole diameter of 4 mm.
Pour the entire scrolled mass with sugar. Mix well until smooth. Leave for 2-3 hours for the sugar to dissolve.
So that time is not wasted, you can sterilize the jars for the time being.
When all the sugar has dissolved, put the jam in jars and close the lids.
If you use nylon lids, dip them in boiling water for 10-15 seconds, and then put them on jars. They will become soft, and the whole process will be easy.
This is how easy it is to make live jam. Be sure to store it in a cold place, otherwise it may turn sour.
Bon Appetit!
Blackcurrant and raspberry jam
Another recipe for vitamin jam is currants and raspberries. For the treatment of winter blues, the best thing is not to be found. Raspberries can lower the temperature, and currants will give you vitamin C. Several jars of this jam should be in every home, because it is not only healthy, but also extremely tasty.
Everyone knows that raspberries can turn sour during storage. In our recipe, the proportions are perfectly matched so that it is not only tasty and healthy, but nothing sour. This jam will easily stay in the fridge all winter.
Ingredients:
- Currant - 1.5 kg
- Raspberries - 2.5 kg
- Sugar - 4kg
Clean raspberries from debris and spoiled berries.
There are many opinions about washing raspberries, some of them are for washing, others are against. I think that if you picked a berry from a bush, then you can not wash it. Another thing is if you bought it on the market or the appearance does not inspire confidence. Then it is better to wash. Pour the berry into a colander and dip in a large container of water for about one minute. Lightly shake the colander. Then change the water and repeat the procedure. Transfer the washed berries to a clean towel and be sure to dry, otherwise raw water promotes fermentation. If the berries are not very ripe, you can wash them under running water, but do not make the pressure strong, otherwise you will get berry porridge.
Crush the raspberries with a masher until smooth.
Do not do this with a blender, the berries are interrupted very strongly, while the bones are separated from the pulp.
Sort currants from debris, spoiled berries and rinse with water. Let excess moisture drain.
Kill everything with a blender.
Combine with raspberries. Stir.
Add sugar, mix well until smooth. Leave for several hours until the sugar is completely dissolved. Stir occasionally.
When all the sugar has dissolved, place in sterilized jars, close the lids and be sure to put them in a cold place.
Subject to all proportions, the jam is well stored for up to a year. As a rule, it does not linger for more than a year.
Bon Appetit!
Royal Blackcurrant Jam
This name was given to jam for a reason, it is truly royal, rich in vitamins with excellent taste and pleasant appearance. I want to offer you a video recipe for this sweet. The ingredients are standard, but measured by banks.
Ingredients:
- Currant - 3 liters
- Sugar - 4.5 liters
- Water - 1 cup (250 ml)
Currant jam with gooseberries
It is a very good idea to combine two of the best berries in our gardens - currants and gooseberries. But we will go even further and combine not only black berries, but also add red ones - red currants and raspberries. A magnificent assortment will delight you with an unforgettable taste for long winter evenings reminiscent of a warm summer.
Ingredients:
- Blackcurrant - 500g
- Red currant - 500g
- Gooseberries - 500g
- Raspberry - 500g
- Sugar - 1.8 kg
Sort the berries, remove spoiled and garbage. Cut off the stems of gooseberries.
A small digression. Gooseberries are all different, one has long tails, the other has short or almost none. After boiling, the ponytails will become soft, and you will not feel them. It takes a huge amount of time to remove the ponytails. All that they affect is only the appearance. Therefore, we remove only long ones and leave short ones.
Carefully sort through the raspberries, remove debris, bugs and spoiled berries.
Scroll all the berries through a meat grinder with a medium grate.
Transfer to a large saucepan and sprinkle with sugar. Mix well and put on a small fire.
It is best to choose dishes with a thick bottom, it burns less.
Bring to a boil, add some heat and simmer for 1-2 minutes. At the end, remove the foam.
Pour hot into sterilized jars.
This is how easy it is to prepare a delicious berry platter. Bon Appetit!
Unusual currant, orange and banana jam
Friends, I propose to cook not quite ordinary jam, or rather live jam. And add banana and orange to it. Banana will give an interesting texture, and orange flavor. The preparation is very simple, even a beginner can handle it.
Ingredients:
- Currant - 3 cups
- Orange - 1pc
- Banana - 1pc
- Sugar - 4 cups
Sort the berries and rinse with water. Dry on a towel.
Drying is necessary so that less water remains, which favors fermentation.
Wash the orange, cut into slices and remove the seeds. Peel the banana.
Twist all berries and fruits in a meat grinder. Use the middle grid.
Add sugar and mix well until smooth. Leave for a couple of hours to dissolve the sugar.
Pour into sterilized jars. So that the jam does not turn sour, pour a couple of tablespoons of sugar under the lid.
Store in a cold place.
That's all. Be sure to try making this jam and write in the comments how you like the taste.
Bon Appetit!
Another berry platter recipe worthy of taking pride of place on your shelves. The two most common berries of our sites. Why not combine them? And for the preparation of yummy, we will call on our assistant - a slow cooker to help.
Ingredients:
- Currant - 1kg
- Cherry - 0.5 kg (pitted)
- Sugar - 1.3 kg
Sort out the garbage and spoiled berries, then wash.
Remove pits from cherries. There are many ways to remove bones, we remove them at home with an old Soviet device.
On the Internet, I found, in my opinion, a very interesting device that can be easily made.
Then send all the berries to the multicooker bowl. Add all the sugar. Turn on the "Jam" mode for 1 hour.
If you do not have such a mode, you can use "Dessert". Or turn on the “Multi-cook” mode, set the temperature to 100 degrees for 1 hour.
After 10 minutes, the jam should boil. Open the lid and cook further with the open.
After the end of the regime, pour into sterilized jars.
You can store both in a cold place, and just in the apartment.
Bon Appetit!
Recipe for Blackcurrant Jam with Cherry Leaves
Ingredients:
- Currant - 1kg
- Sugar - 0.5 kg
- Cherry leaf - 10pcs
- Water - 300ml
Sort the currants from debris, rinse with running water and fold in a colander. Then send to a deep pan, preferably with a thick bottom.
If the cherry leaves are dusty, rinse them under the tap. Then fill with water and simmer for 10 minutes.
Remove from heat, strain the broth on a fine sieve and pour over the berries. Bring to a boil and simmer over medium-low heat for 10 minutes. Then add all the sugar, stir, bring to a boil again and cook for another 10 minutes. At the end, remove the foam.
Pour hot jam into sterilized jars and close with lids. Since we use little sugar, store in a cool place.
Bon Appetit!
That's all for me. Make preparations, please yourself and your loved ones. I look forward to your comments and evaluation of the article. I say goodbye to you, see you with new recipes.
Sincerely, Alexander.
Hello dear readers. Currant is a berry loved by many, which contains a large amount of vitamins and nutrients. Not everyone knows that it contains 4 times more vitamin C than lemon, and the concentration of potassium exceeds its amount in bananas. Small berries, with a slightly pronounced sourness and bright aroma, are able to fully provide the body with vitamins. The benefits of currants have been scientifically proven, it can not only increase immunity, but also regulate the functioning of the intestines, and prevent the development of fermentation processes in it. Berries reduce acidity in the stomach, help the process of hematopoiesis.
This means that in winter you can enjoy healthy currant desserts, while strengthening the protective properties of the body.
OUR RECIPES:
Jam "Pyatiminutka" from blackcurrant
Preparing currant jam is quite simple, the most important thing is to carefully collect small berries, then prepare them. You can do more in a simple way, buy on the market, in the summer season, its choice is very large.
You will need:
- sugar, 1.5 kilograms;
- drinking water, 200 ml.
Cooking
- First you need to sort out the berries for the presence of dented, spoiled specimens, leaves or twigs.
- Rinse the currants, you can do it in a sieve, under water. Spread on a cloth or paper towels to drain the water.
- At this time, boil the syrup, it is prepared as follows. All the sugar is poured into a ladle or pan of a suitable volume, water is added, heated on the stove until all the crystals are dissolved. It is worth saying that water is not added to the jam, but it is in this recipe that it will be required.
- Wash prepared jars with lids with soda and sterilize.
- Add the berries to the syrup, cook for five minutes, stirring occasionally. Reduce the power of the stove if the "Five Minute" boils strongly. In such a short time, currant jam will acquire a beautiful color, and the berries will remain intact.
- Pour hot jam into jars, close or roll up the lids.
- Place upside down on a blanket, wrap until completely cool.
Blackcurrant jam with whole berries
If whole currants come across in the jam, it is not only tasty, but also looks beautiful. With such sweetness, you can drink tea or bake a cake. Making currant jam is not at all difficult.
You will need:
- granulated sugar, 1 kilogram;
- black currant, 1 kg.
Cooking
- Sort the berries, rinse and put on paper towels to dry the water.
- Pour all the sugar into a saucepan or cauldron with a thick bottom, add currants. Leave for 30 minutes, during which time the juice will stand out.
- Pre-prepare lids and jars, wash and sterilize in the oven or over steam, if there are few of them, you can use the microwave.
- Put the berry mass on the stove, turn on medium power, cook until boiling. You can mix with a silicone spatula, it will not allow you to accidentally crush the berries. Remove the foam formed on the surface each time.
- Boil until the crystals are completely dissolved, turn off the stove and let cool to a warm state.
- Boil the jam again and let it cool down.
- For the third time, after it boils, turn off the stove, pour into jars, screwing the lids tightly.
- Turning the jars upside down in them, put them on a bedspread and wrap them up. Leave in this position until they cool down.
Blackcurrant jam with raspberries
You can diversify currant jam by adding raspberries to it. This option will make the taste more interesting and help you harvest more berries in a season at the same time.
You will need:
- raspberries, 1 kilogram;
- sugar, 1.5 kilograms;
- blackcurrant, 500 grams.
Cooking
- Pour pre-sorted raspberries into an enameled or plastic basin, cover with sugar and leave for about 6 hours to extract juice.
- Prepare currants: separate the leaves and wash the berries. Sprinkle onto a paper towel to absorb all the water.
- Transfer the raspberries with sugar to a large saucepan with a thick bottom, put on the stove, turned on at medium power.
- Bring the berries to a boil (remove the foam), and wait until the remaining sugar dissolves. Turn off the stove, cool.
- Wash jars and lids for jam with soda, sterilize.
- Repeat the previous point again.
- Add currants to the cooled raspberries, boil, cook for 10 minutes.
- Arrange the hot "assorted" in sterile jars, close tightly or roll up the lids.
- Wrap upside down in a blanket and let cool completely.
This wonderful jam combines two super berries that are very beneficial for our body.
How to cook thick blackcurrant jam
You can prepare jam that is suitable for baking sweet pies without adding thickeners. The main thing is to observe the proportions and cook it correctly.
How to achieve the density of currant jam
- Makes the consistency of jam more dense, a little more sugar;
- Currant is distinguished by the ability to give the finished product density. You can cook the berries longer, but watch the color of the mass. When she starts to change it to dark, this is a sign that the jam is ready;
- If the berries are very ripe and juicy, then it is better to cook them in a shallow and wide container. Under this condition, the moisture during boiling will evaporate faster.
Blackcurrant jam for the winter - recipe
From black currant It turns out a thick jam, which contains only sugar and berries. It holds its shape well, can be used to make sweet pastries or put on a piece of fresh loaf.
You will need:
- blackcurrant, 1 kilogram;
- granulated sugar, 1.5 kilograms.
Cooking
- Sort the berries, remove small twigs or leaves, rinse well.
- Pour onto a cloth or paper towel folded in several layers so that all the water is glassed.
- Combine sugar and currants in a suitable container, grind with a submersible blender or mash with a fork.
- Put the jars and lids to be sterilized in the oven or in any convenient way.
- Pour the mixture into a saucepan, bring to a boil on medium heat. Be sure to remove the appeared sweet foam.
- Boil the jam for 10 minutes, during which time it will begin to thicken.
- Transfer hot jam into sterile jars, tightly twist or roll up the lids.
- Put on the bedspread upside down, wrap up. Keep covered until completely cool.
Currant jam without cooking - raw
Blackcurrant is suitable for harvesting for the winter, not only in the form of jam. These berries mashed with sugar are very tasty. This option will reduce the time for preparing vitamins for the future, and the aroma and taste will not be lost during the boiling process. Even children can cope with this type of “raw jam”.
You will need:
- currant, 1 kilogram.
- sugar, 1 kilogram,
- blender (if available).
It should be said right away that the use of a blender is not mandatory, but in this way the cooking time is reduced, you can grind the berries with a mashed potatoes or a fork.
Cooking
- Place the pre-sorted and washed currants in a deep container, cover with sugar.
- Grind in any convenient way, leave for 20 minutes, until the crystals dissolve.
- If it is supposed to freeze “raw jam”, then pour it into plastic containers and put it in the freezer.
- You can store it in the refrigerator. To do this, sterilize the lids and jars, dry on a towel. They must be dry so that the currant does not "ferment".
- Pour the berries grated with sugar into prepared containers, close the lids, and place in the refrigerator.
Currant jam with mint
Mint added to jam will give it a fresher aroma and a subtle taste.
You will need:
- granulated sugar, 1.2 kilograms;
- sprigs of mint, medium bunch.
Cooking
- Rinse berries and mint under water; for convenience, you can put it in a sieve.
- Transfer the currants to the pan, add sugar. Let the juice stand out, it will take 20 minutes.
- During this time, wash the jars with soda and sterilize.
- Put the pan with sugar and currants on the stove, turned on at medium power.
- Stirring occasionally, wait for the jam to boil.
- Chop the mint leaves and add to the berries.
- Boil for 10 minutes, transfer to sterile jars, close tightly with lids.
- Place on a blanket upside down and wrap, cool completely.
The jam is very tasty, unusual, spicy. You will love this jam.
Blackcurrant jam without pits and skins
This recipe is more time consuming compared to the previous options, but for the sake of the result you can work hard. Currant separated from seeds and skins is a truly royal dessert.
You will need:
- black currant, 1 kilogram;
- sugar, 1 kilogram.
Cooking
- Sort the berries, discard the leaves or spoiled specimens, wash in a colander under running water.
- Lay out on several layers of paper towels to dry.
- Using a meat grinder or blender, grind the currants into a puree, then pass it through a sieve. Thus, the bones and skins will not fall into the jam.
- In an enameled or non-stick pan, send the grated currants.
- At medium power, stir, bring to a boil, add sugar, reduce power, cook for 5 minutes.
- Let the jam cool, bring to a boil again, keep on the stove for another 10 minutes.
- Pour currant jam into pre-sterilized jars, tighten the lids.
- Wrap in a blanket, bottom up, leave to cool completely.
Black and red currant jam - assorted
The combination of black and red currant berries gives the jam a rich aroma and interesting taste. Its color is more saturated and deep. It is prepared no more difficult than from one type of berry.
You will need:
- red currant, 400 grams;
- blackcurrant, 600 grams;
- sugar, 1.7 kilograms.
Cooking
- Sort and rinse the berries, for convenience, you can do this through a colander.
- Transfer to a heavy bottomed saucepan and sprinkle with sugar.
- Leave to form juice for 30 minutes.
- After this time, put on the stove, turned on at medium power, bring to a boil, remove the foam that appears.
- Sterilize lids and jars in any convenient way (in the oven, microwave or in a saucepan with a special sterilization nozzle).
- Boil the jam for five minutes.
- Hot, pour it into sterile jars, tighten the lids.
- Turn all jars upside down, wrap in a blanket, cool completely.
Choose any recipe and cook with pleasure. Stock up for the winter and make your family happy.
Some decent hostesses cannot live without learning and trying new recipes. Many women love to experience unusual tastes, mix products and add zest to previously prepared dishes.
To surprise all family members, you can cook an amazing currant jam that everyone will like. We will bring to your attention 5 great recipes that will generously replenish the cookbook and win the love of the household.
Classic recipe for currant jam
A wonderful delicacy with a delicious aroma is suitable not only as a fruit drink or for cooking jelly, but also for filling cookies or sweet pies that all family members adore.
This recipe was used by our great-grandmothers.
Take:
- 0.5 kg of blackcurrant;
- 0.5 kg of sugar;
- 0.5 kg fresh.
You can put on an apron and cook magical yummy not only for little sweet tooth, but also for adult connoisseurs of delicious dishes.
- We send blackcurrants and sugar to a blender, whisking until dissolved.
- Peel the bananas and cut into small pieces.
- Place chopped bananas in a blender and blend until smooth.
When we have mixed all the ingredients, you can put them in jars and close the lids. Jam should be stored in the refrigerator.
The calorie content of the above jam recipes is 284 kcal per 100 gr. cooked product.
Red currant jam
Red currant is a berry that is good not only in its pure form, but also as a preparation of tasty and healthy jam. You can easily prepare an amazing delicacy that will immediately win the love of guests and household members.
Redcurrant, the jam from which is rich in vitamins, is a treasure not only in winter, but also in summer, because it is so nice to drink a cup of fragrant and tasty tea or try the most delicate cookies with this yummy.
Black currants are rarely consumed in their pure form; housewives prefer to make jam from it. Depending on the type of approach, this process can take from 5-10 minutes to several hours. It is noteworthy that, regardless of the duration of heat treatment, a huge amount of useful components still remains in the final mass. Therefore, choosing the right recipe in this case, you must also take into account personal preferences and requirements for the finished product. It can be brewed very sweet or sour, runny or thick, with minimal use of auxiliary ingredients or rich in additional notes.
Product properties and features of the organization of its cooking process
Before you cook currants, in order to then put it on blanks, you need to decide on basic purpose meals in winter. If the mass will act only as a dessert, then the processing option for berries can be anything. When you want to achieve the maximum therapeutic benefit from the product, you should pay attention to how much and how the main component will be processed.
If everything is done correctly, then you can count on the fact that a delicious delicacy will manifest itself from the following sides:
- In terms of the amount of potassium, blackcurrant berries surpass even everyone's favorite bananas. Their use improves the functioning of the heart.
- In terms of vitamin C content, these unpretentious fruits are superior to citrus fruits. Regardless of how the dessert is prepared, it will serve as a reliable prevention of colds and seasonal beriberi, a number of pulmonary pathologies.
- The components of blackcurrant protect the intestines from fermentation processes, lower the level of acidity in the stomach, and stimulate metabolic processes in the body.
- Active substances stimulate hematopoiesis, and the abundance chemical compounds with antioxidant properties guarantee the cleansing of tissues from all unnecessary.
Despite the fact that it is very simple to cook jams and preserves from these berries, you need to take into account a number of important points. Their observance will allow you to combine a delicious delicacy and a miraculous medicine in one dish:
- Black currant fruits are prone to oxidation, so they can only be rolled up under varnished lids. For the same reason, it is allowed to cook the product only in enameled dishes.
- Tools for organizing the process must be selected plastic or wooden, because. the use of metal objects will reduce the content of vitamin C in the finished jam.
- Fruits are recommended to be collected a week after their ripening, while they have not yet cracked and began to expire with juice. Harvest should be removed with brushes, and the berries should be separated immediately before processing. Separately collected or purchased fruits should be slightly dried, laid out on fabrics in one layer.
- Before you cook the berries, you will have to manually remove all the sepals from them. By the way, you should not buy a product that is already completely cleared of sepals and twigs, especially if it is planned to use it for jam. Within a few minutes after such cleaning, the vitamins in the composition of the pulp and skin begin to break down.
cooking recipes currant jam there are quite a few, some quite unusual. Practice shows that it is better to give preference to approaches with a minimum list of additional components that cannot overpower the natural taste of the base berry with its sweetness and slightly bitter bitterness.
How to cook blackcurrant jam in a few minutes?
If you want to cook a dessert quickly and with minimal energy costs, then you should pay attention to the following approaches:
- For 1 kg of berries we take 2 cups of water and 1.5 kg of granulated sugar. We prepare syrup from water and sugar, which we then filter through gauze. We fill them with washed and dried fruits, put on low heat and bring to a boil. We remove the foam completely, stir the composition occasionally. You need to cook the mass for no more than 10 minutes, after which we lay out the composition in jars and close it for the winter.
Tip: If blackcurrant berries are recommended to be passed through a meat grinder, then it is better to make sure that the internal parts of the product are made of food-grade plastic and not metal. Otherwise, the finished product will have a special aftertaste, and the content of vitamins in it will decrease. In the absence of such a device, it is better to get by with a sieve (again, with a plastic mesh) or a pusher.
- For 9 cups of blackcurrant, we take 3 cups of fresh raspberries, 15 cups of sugar and a little more than a glass of water. Wash and dry the berries. We fill them with half the sugar, pour water, knead and put on medium heat. After boiling, the mixture of raspberries and currants is cooked for no more than 5 minutes. Then remove from the stove, add the rest of the sugar, mix thoroughly until the crystals dissolve and distribute the still hot mass among the jars. This method of preparing dessert is considered the fastest, but you should not try to speed it up by using strong fire, the product will burn and become unusable.
Regardless of how much the main components of the composition are processed when using these recipes, this is enough to bring the product to the desired degree of sterility. Given the impressive amount of sugar, you can not worry about the shelf life of the product. It will definitely stand for 1-2 years if the jars and lids are properly processed.
The most popular blackcurrant recipes
Those who love thick and rich jam will like these options for processing healthy berries even more:
- Blackcurrant jam. For 1 kg of basic berry puree, we take a glass of raspberry puree (the components can be ground with a sieve or passed through a meat grinder) and 1 kg of sugar. We mix two types of puree, add half the sugar, boil the mass for 20 minutes until the crystals are completely dissolved. We add the rest of the sugar, the mass needs to be cooked for the same amount of time, after which we lay out the finished product in sterile containers.
Tip: The most delicious and tender jam is obtained from berries, which are blanched for 2-3 minutes in a juicer before processing. The fruits are filled with juice and do not wrinkle.
- Classic jam. For black currants and sugar, taken 1 kg each, we take half a glass of water. We sort the berries, wash and dry. From a glass of sugar and water we prepare a syrup, into which we pour a glass of fruit and cook the mass for 5 minutes. Add another glass of sugar and berries, cook for another 5 minutes. So you need to repeat until the components run out (by the way, sugar and berries can be taken as much as you want, subject to the proportion). 5 minutes after the introduction of the last portions of the ingredients, we lay out the finished jam in jars.
- Currant jam-jelly. To cook a tender, but thick delicacy, you need to take 10 glasses of berries (for 9 parts of blackcurrant they often take 1 part of raspberries) and sugar, 2.5 glasses of water. Pour the fruits into a container for cooking, fill with water and bring to a boil. The mass must be boiled over high heat for no more than 2 minutes, then sugar is poured. The product is mixed, brought to a boil again and boiled for about 5-7 minutes. Pour the still hot mass into jars and close.
If at the most crucial moment there were no cans at hand, you can use the original replacement option. Ready, slightly cooled jam is poured into plastic bags, hermetically packed and stored in the freezer. Do not worry about the end result, the defrosted dish will be just as tasty as with the standard approach.
Is it possible to cook a delicious and healthy dessert without cooking?
If for some reason you don’t want to cook the main component, there is an approach that will allow you to do without heat treatment. For 1 kg of berries we take 1 kg of sugar (or a little more), in addition to this, another 0.5 cups of sugar. We pass the fruits through a meat grinder or grind them manually, we work quickly so that the mass does not wind up.
We cover the product with a cloth and leave for 5 minutes. The finished mass does not need to be cooked at all, you just need to put it in jars, sprinkle with sugar (we decide on the volume ourselves) and close it. Tasty dish stored exclusively at temperatures below 1ºС, in which case it will retain the maximum amount of useful components.
Despite the obvious benefits, blackcurrant jam has one drawback - it significantly increases blood clotting. This does not affect the health of ordinary people in any way, but in the presence of thrombophlebitis, dessert will have to be abandoned.
In addition to raspberries, gooseberries are traditionally used to dilute the taste of these desserts, and blueberries are a little less common. The main thing to remember is that sugar should be taken at least in the same amount as currants (if it is the dominant component). And even better - in the same amount as all the berries used.
Irina Kamshilina
Cooking for someone is much more pleasant than for yourself))
Content
The unique berry has a huge amount of vitamins, which it retains even during heat treatment. Delicious and very fragrant five-minute jam is a great way to prepare goodies for the winter. At the same time, each currant remains soft and whole, and due to the fact that they are not boiled for a long time, the consistency does not turn into mashed potatoes.
How to choose and prepare currants for harvesting for the winter
Before you cook a five-minute blackcurrant for the winter, you need to do a few things:
- Dip the fruits in a colander should be in small portions. The water pressure should not be strong so that the berries are not damaged. Rinse with running water.
- Before cooking, the berries from the currant bush must be dried.
- To get excellent jam with a classic taste, you must strictly adhere to the proportions indicated in the recipes.
Go through the collected (or purchased) berries. Trim the rest of the sepals from each.
How to cook currant jam for the winter
Making blanks from blackcurrant for the winter Five-minute - quickly, simply and conveniently. Boiling takes about 5 minutes, so the berries do not lose their health benefits and nutrients. The delicacy in some cases does not even lend itself to heat treatment. You can use the black fruits of the berry bush, red or yellow, which one is more to your taste.
Classic recipe with water
You can really cook five-minute jam in five minutes. To do this, you only need:
- granulated sugar - 1 kg;
- a small amount of water - 2 cups.
berries - 1 kg;
The recipe for goodies is simple, done very quickly:
- Water and sugar are mixed in a cooking container, placed on the stove, brought to a boil until syrup is obtained. While the liquid is boiling, the fruits of the berry bush are added to it.
- After boiling, the components are cooked for exactly five minutes. If foam forms on top, it must be removed.
- Delicious jam left to roll into the banks. The container must be sterilized in advance, because the workpiece itself is done very quickly.
Blackcurrant is sorted, washed thoroughly. It is better to wash in a colander, then wait a bit for the water to completely glass.
Five-minute blackcurrant for the winter without water
Jam without adding water is perfect for storage in an ordinary apartment in the city. A vitamin delicacy is made if the hostess has a kilogram of ripe berries and the same amount of sugar. The five-minute step-by-step is done like this:
- Leave the mass for 12-14 hours to form the juice.
- We put the pan on the fire, wait until it boils, do not forget to remove the foam.
- After boiling, boil the future currant jam for the winter for 5-10 minutes.
- Pour the hot mixture into jars prepared in advance, then roll it up and wrap it in a blanket for 2 days.
- You can rearrange the finished currant delicacy to the place where it will be stored.
Wash the fruits of the currant bush, sort, remove all the branches, put in a container, cover with sugar.
How to cook from blackcurrant and raspberry
Delicious raspberry jelly, even after seaming, retains a maximum of vitamins. To prepare it, you need the following ingredients:
- raspberries (ripe and juicy) - 0.5 kg;
- granulated sugar - 700 g;
- water - 1 cup (so that all the berries are covered).
black fruits of a currant bush - 0.5 kg;
We cook five-minute blackcurrant jelly for the winter, following the sequence of actions:
- We put the components of the jam in a bowl, pour a glass of water, put on a slow fire, cook the berries until they soften.
- The separated juice is filtered, let it brew, then drain.
- We boil the juice by half, while constantly removing the resulting foam.
- Add granulated sugar to the juice, cook until tender.
- Pour the aromatic mixture into prepared dry sterilized jars, roll up with metal lids.
We sort, wash all the berries.
How to cook with an orange and a minimum amount of sugar
The recipe will be useful for those housewives who follow their figure and try to consume as little sugar as possible. Such a preparation of currants and oranges does not even need to be cooked. You can prepare a diet treat like this:
- Rinse the currant well, dry.
- Citruses, along with the zest, cut into small slices.
- Drive all components through a meat grinder or grind with a combine.
- You can add a sweet variety apple so that the jam is not too sour.
- The resulting mass is thoroughly mixed with a spoon and put into sterilized jars. Close with plastic lids and store at cold temperatures.
Take five glasses of black berries and two oranges (medium).
Check out another recipe.
Blackcurrant jelly for the winter Five-minute - a recipe for a slow cooker
Five-minute blackcurrant jam for the winter acquires a jelly-like state due to the special composition of the berries. With a slow cooker, the process of making jam is faster and more convenient than cooking on the stove. To make a delicacy suitable just for tea or as a filling for baking, you only need currants (8 cups), sugar (10 cups) and a couple of glasses of water.
Step-by-step jam-jelly in a slow cooker is done like this:
- Leave the berries at room temperature until the juice appears (this takes about 6 hours).
- Transfer the contents of the bowl to the multicooker bowl.
- The equipment is put on the “Multipovar” program, the temperature is set to 120 degrees, and the time is 10 minutes.
The berries are sorted out, all branches and leaves are removed, washed thoroughly, covered with sugar.
