What organs of currants are used to make jam. How to cook blackcurrant jam for the winter: simple and delicious recipes for currant jam. How to make black currant jam

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

The best vitamin product on the table in every home in winter is a boiled black berry dessert. In order to properly preserve the entire spectrum of nutrients (vitamins A, E, C, potassium), it is necessary to properly cook the currants. Read the best recipes for the secrets and highlights of the treat.

How to make blackcurrant jam

Effective ways to preserve nutrients in a berry for the winter:

dry;

• to freeze;
• cook.

How to cook blackcurrant jam in compliance with the rules and preserve the usefulness of the product? This requires:

Choose a good berry (medium sized for jam, large for jam or jelly).

1. Prepare the correct equipment and utensils for making jam.
2. Observe the proportions.

Choosing dishes for cooking (a pan or a basin) is an important step: enamel or stainless steel will do. But the copper container is chosen in order to maintain the brightness of the color of the finished product, since copper tends to oxidize. In addition, you will definitely need:

jars (pre-washed and sterilized);

• covers (optional: metal for rolling, plastic);
• wooden spoon;
• ladle.

Some recipes come in handy:

meat grinder, blender or food processor;

• metal sieve with a fine mesh.

How to choose the right berries

For blackcurrant jam for the winter, ripe undamaged berries of any kind are suitable. Choosing on the market, you need to check for the absence of litter (leaves and twigs). When picking yourself, try not to take an unripe berry (it gives sourness, requires more granulated sugar when cooking) or an overripe berry (except when used for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

Go through and clean the raw materials for the jam.

1. Rinse through a colander (do not soak - they will burst).
2. Spread over a clean towel.
3. Dry.

Blackcurrant jam recipe

When the berry is ready for use, we begin to prepare blackcurrant jam for the winter. At the same time, it is necessary to take into account a number of differences in cooking from strawberries, raspberries and the peculiarities of the technological process of each recipe. The berry secretes juice more slowly (like gooseberries) and requires more granulated sugar. Proportions are used from 1: 1 to 1: 1.5. As a result of changing the recipe, jams, jellies are obtained, which are ideal for making pies, pancakes, cakes.

Currant five-minute jam

The recipe was named according to the amount of time it took to cook. Blackcurrant five minutes is a popular recipe among housewives, it preserves the vitamin balance as much as possible. This requires:

currants - 1 kg;

• sugar - 1.5 kg;
• water - 0.5-1 glass.

Cooking technology:

Pour sugar and water into an enamel bowl.

1. Dissolve over low heat.
2. Boil the syrup.
3. Let the berries go into hot water (5 seconds) so that they do not burst in the syrup.
4. Transfer them to syrup.
5. Bring to a boil, hold for 5 minutes.
6. Cool the jam.
7. Pour the product into sterilized jars.
8. Close tightly.

Currant jelly for the winter

Blackcurrant jelly preserves an optimal balance of calories and vitamins. Ingredients for the jelly (all in glasses):

currants - 10;

• sugar - 10;
• water - 2.5.

The cooking technology is fundamentally different from the classic recipe:

Stir the berries and water, slowly heat until boiling.

1. Boil the mixture for 2-3 minutes.
2. Reduce heat for slow cooking.
3. Add granulated sugar.
4. Stir constantly to allow it to completely dissolve.
5. Boil the mass for 10 minutes.
6. Arrange hot in containers.
7. Wrap up in a blanket (make a "fur coat") until it cools completely.
8. Store anywhere you like.

An excellent jelly recipe using a wiping procedure during the preparation process. The presence of green berries is allowed here, which contributes to a better solidification of the finished product. Ingredients:

currants - 1 kg;

• sugar - 600 g;
• water - 1.5 cups.

Cooking technology:

Boil the berry with water for 10 minutes.

1. Place the sieve in a large saucepan.
2. Spread and rub the mixture in small portions.
3. Pour in sugar (600 grams per liter of juice).
4. Add water (a little).
5. Boil the juice for 40-60 minutes, about 1/3 of the original volume.
6. Pour the jelly into jars, close with boiled lids.
7. Turn for 30-40 minutes to form a vacuum.
8. Thick residues can be used for recycling (on).

Blackcurrant jam without cooking

Homemade preparations without cooking should be stored in the refrigerator, ripe blackcurrant jam for the winter is no exception. The benefits of this cooking method are maximum - vitamins, pectins, organic acids, tannins are preserved. Classic ingredients (proportions 1: 1.5):

• granulated sugar.

Cooking steps:

Grind the berries in a deep container (a blender or meat grinder is suitable).

1. Add sugar and repeat the grinding procedure.
2. Leave for 24 hours at room temperature, covered with a towel.
3. Stir occasionally.
4. When the granulated sugar is completely dissolved, pour into the jars.

With the addition of orange

Currant combined with orange brings double benefits. In winter, this is important - it increases immunity and provides calories in the diet. Ingredients for Spicy and Healing Jam:

currants and sugar - 1: 2;

• orange - 1 pc. for 1 liter of the mixture;
• lemon - 1-2 pcs.

How to make blackcurrant jam with orange added:

Cover the berry with sugar.

1. Let it infuse until the juice appears (7-8 hours).
2. Grind the mixture with a blender. You can use a meat grinder.
3. Chop the orange with the zest.
4. Put the gruel in a container with berries and stir.
5. Let the aroma unfold (stand for about an hour and a half).
6. Squeeze a few drops of lemon at the bottom of each pre-prepared jar.
7. Pour the jam.
8. Add a few drops of lemon on top, cover with sugar 1 centimeter, close tightly.

Classic delicious black currant jam

Grandma's recipes are the most delicious. It looks like all the same basic ingredients, but the result is amazing taste. The duration of the jam is justified. Ingredients:

currants - 1 glass;

• sugar - 1 glass;
• water - 0.5 cups.

Cooking technology:

In a container, boil water and one glass of sugar.

1. Start pouring the berry after the syrup has formed.
2. Then every 5 minutes add a glass of berries and sugar alternately.
3. Observe the cooking conditions (low heat, constant stirring).
4. When all the food has been consumed, allow to cool slightly.
5. Pour into jars of the required capacity.

Raspberry-currant

Assorted raspberries - a great combination of flavors. Its benefits are beyond doubt. Blackcurrant jam for the winter with raspberries is a little more difficult to prepare, but it's worth the hassle. Required Ingredients:

currants - 2.5 kg;

• raspberries - 500 g;
• sugar - 3 kg.

Cooking steps:

Fill the raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.

1. We prepare the main berry.
2. After the time has passed, we begin to heat the raspberries.
3. Boil for 5 minutes, let cool slightly.
4. Repeat the heating procedure.
5. At the third boil, combine both berries.
6. Boil for 10 minutes.
7. Distribute on jars, roll up with sterile lids.
8. Store in a cool, dark, dark place.

Black currant jam in a slow cooker

Making currant jam for the winter in a multicooker is a new modern way that does not require constant control over the cooking process. The ingredients are classic: sugar and berries in a 1: 1.5 ratio. The only drawback of this method is the small capacity of the multicooker container. Jam is being prepared in stewing mode.

Cooking steps:

Pour the berry, sugar on top.

1. We turn on the multicooker.
2. After the ready signal has sounded, pour it into jars.
3. Roll up or close tightly with plastic covers (remains at the discretion of the hostess).
4. The jam is perfectly stored for 6 months.

Video: five-minute currant jam

Discuss

Blackcurrant jam for the winter

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

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

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

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

The amazing properties of black currant

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

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

Surprisingly, black currant can increase the effectiveness of antiviral drugs and antibiotics tenfold.

The correct choice of berries and their preparation

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

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

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

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

Grated currants with sugar - perfect jam for the winter

Ingredients

• berries - 1 kg;
• sugar - 1.7 kg.

Preparation

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

Blackcurrant jam

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

Ingredients

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

Preparation

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

Video recipe for black currant jam.

Double benefits in one jar - honey jam

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

Ingredients

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

Preparation

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

Blackcurrant and banana harvesting option

This recipe for black currant jam is quite unusual and delicious.

For cooking, you need the following products:

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

Preparation

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

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

Currant and apple jam

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

For this recipe you will need:

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

Preparation

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

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

Awesome video recipe

How to store blackcurrant jam properly

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

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

Black currant is a storehouse of vitamins. Save them for the winter by making delicious preserves according to our selection of recipes!

• Black currant - 11 glasses
• Sugar - 14 glasses
• Water - 2 glasses

Sort out black currants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Put all the currants in boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

Pour in the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Bon Appetit!

Recipe 2: jelly blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed just like that in its pure form.

• Ripe black currant - 2 kilograms;
• 2 kilograms of granulated sugar.

The berry must be carefully sorted out, select all the leaves of the twigs and stalks.

We wash the currants with warm water to remove dirt and dust.

Spread a towel on the table and pour the berry on it in several layers and leave to dry completely.

Then pour the currants into a large cup and, with the help of a crush, thoroughly knead the whole berry.

After crushing, put the whole mixture on a sieve and wipe it thoroughly.

Remains of cake from currants can be thrown away or left for cooking other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After that, open the lid, put on medium heat and boil for 5 minutes. We stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature for about 2 hours.

After that, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

Meanwhile, we sterilize the jars and lids.

We pour the jam into jars and close with nylon lids.

You can store in any cool dark place or in the refrigerator.

Recipe 3: how to cook thick black currant jam with spices

The spice jam turns out to be very aromatic and acquires a new, completely different taste. Anise, cinnamon and cloves give the currant an oriental touch, making the winter sweetness not only healthy, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to maximally absorb the aroma of spices and, during heat treatment, "give" them to the currants.

Jam berries should be firm, ripe and sweet. This will help you make the perfect jam.

• black currant (500 grams);
• granulated sugar (400 grams);
• cloves (3-4 pcs.);
• cinnamon (¼ tsp);
• anise (¼ tsp);
• water (150 ml).

We make a flavored syrup: pour sweetener into the pan and add the required amount of water.

Add spices: cloves, cinnamon and anise.

Cooking a sweet piece for 12 - 15 minutes (after boiling). Leave to infuse for 2 - 3 hours.

We prepare the fruits of the black currant and put them in a fragrant syrup. We can pre-strain it to extract the grains of cloves and anise.

Cooking currant jam in an oriental way for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. You can store such jam for at least 7-10 months.

Recipe 4: black currant five-minute jam (step by step)

Due to the thick structure of the jam, it can be used for filling dumplings or sweet brass pies. And just imagine what kind of cake you can make in winter - cut a sponge cake in half, layer it with cottage cheese cream and lay the jam in an even layer - children will definitely prefer such a delicacy to a store one, and adults are unlikely to refuse such a yummy. In short, if you have enough currants, the jam must be on the shelf of your bins.

• currants - 0.5 kg.,
• sugar - 0.5 kg.

Pluck a currant bush, or buy already harvested berries on the market. Place all the currants in a large bowl / basin, cover with water. You can see that dry leaves and twigs have floated to the surface, they must be carefully removed. Rinse the currants again in a sieve.

Now take a kitchen blender or meat grinder, mix all the berries in the technique and puree.

Transfer the chopped currants to a bowl or saucepan, boil for about three minutes. If desired, rub through a sieve, but to leave different-sized pieces of berries in jelly, it is enough to walk well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil for exactly five minutes from the moment it boils. In the process, remove the foam that will appear on the surface of the berries.

The currant mass turns out to be quite thick, when it hardens, it will be even thicker.

Spread out the five-minute box in sterile jars. You can store in the refrigerator, or you can tightly tighten the jars with a key and cool under a blanket. Then move to the cellar and leave until winter.

Recipe 5, simple: healthy live jam - black currant and raspberry

In this recipe, cooking blackcurrant and raspberry jam is unnecessary. Raw blackcurrant and raspberry jam turns out not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with a photo, you will learn how to prepare such a blank from summer berries.

• 2 kg of black currant;
• 2 kg of raspberries;
• 2-3 kg of granulated sugar.

Prepare your black currant. To clean it of dry tails, just wash it in a large bowl in a large amount of water, and collect the floating tails and other debris with a small colander. Tear off green stalks. Dry clean berries.

Wash the raspberries.

Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.

Add the remaining granulated sugar.

Stir the raw jam until the sugar crystals are completely dissolved.

Make jars and lids sterile. In the cooled jars, load the currant-raspberry raw jam, close the lids.

Jam without cooking from raspberries and black currants after a couple of hours becomes similar to jelly due to the high content of pectin in black currants.

Recipe 6, step by step: jam with orange and currants for the winter

A very unusual way of making jam is presented below. Why is it interesting? First, the list of ingredients in this jam includes an orange. And secondly, this is a recipe for jam that does not need to be cooked!

• 1 kg of currants;
• 1.5 kg of sugar;
• 1 orange.

Sterilize the jars and lids on currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it along with the peel using a meat grinder or blender.

Repeat the same steps with the currants.

Then combine fruit and berry puree, add sugar and stir. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.

After the sugar has dissolved, place the jam in the jars and roll up.

Store the jam in the refrigerator. Even after a year, it will retain its taste and useful properties.

Recipe 7: how to cook delicious jam with currants and gooseberries

This jam has several cooking options: "live" jam without boiling and "10-minute" jam with short-term heat treatment of berries and the addition of orange, which I want to tell you about today.

Both types of jam have a thick, jelly-like consistency. They allow you to preserve the natural color and aroma of fresh berries, and the combination of black currant and gooseberry gives an unusual and so pleasant taste that it is simply impossible to tear yourself away from the jam.

• Black currant - 1 kg
• Gooseberry - 0.5 kg
• Sugar - 1.5 kg
• Orange - 0.5-1 pcs. (taste)

Prepare ingredients according to the list. The ratio of berries can be changed: add 250-500 grams of gooseberries per kilogram of currants or mix the berries in equal quantities.

The proportions of sugar for the preparation of "live" jam from gooseberries and currants, classic - 1: 1 or 1: 1.5, while taking into account the total weight of the berries. For the orange version of the jam, you can take a little less sugar and add it to your liking.

Rinse the berries, dry, sort out. Remove stalks and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the bones - I do not do this.

For the orange version of the jam, add extra boiling water over the orange, cut into slices and remove the pits. Add to berries and chop.

Mix berry puree with sugar.

As the sugar dissolves, the mixture will become more and more silky, glossy and jelly-like.

"Live" jam of currants and gooseberries is ready.

Bring the orange jam to a boil over medium heat and, reducing heat, simmer for 10 minutes.

Place the jam in sterilized jars.

Sprinkle "live" jam on top with 1-2 tbsp. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and growth of bacteria. Close the jars with sterilized plastic or metal lids.

Turn the jars of hot jam over and wrap until they cool completely.

Good afternoon dear friends. Black currant is considered a fountain of vitamins, a cocktail of useful elements that nature has presented to humans to maintain health. The berry is very tasty, preserves its useful qualities well during storage, is able to support the body in conditions of winter or spring deficiency of vitamins.

To do this, during the ripening period, it is preserved, frozen, compotes, jam, etc. are prepared. At the same time, they also grab the leaves from the bush and dry them. How is black currant harvested for the winter? Today we have many recipes for this.

In the long winter time, extra natural medicine will not hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in the winter.

It is not known why this berry is so valued more, for its unique properties like a medicine or for its excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and since the 15th century, the Pskov and Novgorod monasteries have taken note of the berry.

The berries are saturated with a huge amount of vitamin C, valuable for humans, for a food product, just 50 g of jam or fresh berries is enough to cover the daily requirement. And the currant itself will start working and protect a person from atherosclerosis and anemia, raise immunity, cure diseases of the kidneys and upper respiratory tract. Its folic acid protects against radiation, helps to eliminate toxins from the body.

The diuretic and anti-inflammatory properties of berries need no advertising. If you take antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. Combining currants with honey, you get a good medicine for hypertension.

Finally, you can walk through the antiviral properties: it fights against the causative agents of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore its leaves. This is a real vitamin piggy bank.

For example, it is more saturated with vitamin C than the berries themselves. So regular tea from the leaves will replenish the supply of vitamins.

In order for the leaves to bring maximum benefit later, when collecting them, it is advisable to follow separate rules:

• Collect the leaves not with the berry, but earlier, when they have just blossomed.
• In terms of time, the leaves are most saturated with vitamins in the morning: before the bright sun rises, but after the dew has dried.
• If you did not manage to orient yourself in time, and you still do not have the collected leaves, it does not matter. It's not too late to tear them up until the fall. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be really fragrant.
• When choosing leaves for winter storage, discard the crumpled, eaten and diseased leaves.
• There are several ways to dry the leaves, an oven, a place under a tree, a veranda will do.
• The main thing is to protect the leaves from direct sunlight during drying.
• If you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be consumed in winter instead of, in order to emphasize the medicinal properties it is recommended to take it with milk, honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currant

Put the washed clean berries in jars, filling the distance to the hangers. Pour in hot marinade. Sterilize for 3 minutes. Screw the lids back on, turn the cans over, keep warm until they cool completely.

Marinade: for 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe number 2 for diabetics

Prepare the berries as per the recipe written above, cover with water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe number 3

The easiest way. In a separate saucepan, boil the black currants, to which you have added a few tablespoons of juice or mashed berries. Pour in sugar in half the weight of the currant. Cook for 5 minutes. Arrange in jars and roll up.

Black currant without cooking

This recipe for jam, which does not even need to be cooked, can be safely called a sweet summer, because the entire vitamin complex of the currant remained intact, while the aroma of summer was preserved. The recipe itself:

• Sort the berries especially carefully, leaving only whole, no defects. Rinse with water and let the moisture drain off to keep the berries dry.
• Grind the black currants in a blender.
• Combine berries with the same amount of sugar by weight.
• Stir well and wait until the sugar dissolves.
• Distribute the jam into sterilized jars. Stored in the refrigerator under plastic lids.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is in front of you:

• Sort out the berries well, remove crumpled and defective ones. Pour water over them so that the last layer of berries is not covered with moisture on top.
• Put the currants on fire and bring to a light boil until bubbles appear.
• Add sugar by the weight of the berry to the jam. That's it - the time report has gone. There are 5 minutes left until the end of cooking.
• Stir the jam while heating until the sugar-free feeling disappears.
• Pour the jam hot into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
• You can take out the banks only after they have cooled down.

How to freeze

Freezing berries is the simplest and most budgetary option for harvesting berries for the winter. In addition, almost all vitamins are preserved in currants.

1. We wash the berries, let them dry, put them in bags and put them in the freezer.
2. Another freezing option is to break the black currant berries with a blender in mashed potatoes, add a little sugar (for 1 kg of berries - 100 g), stir and put them in containers and in the freezer. I use small 250 g with caps. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and aromatic.

Contraindications

It is difficult to imagine, but there are cases when the use of black currant should be treated with caution.

Please note, in the presence of the following diseases, limit the use of black currant, or control your health and do not abuse the product:

• with thrombophlebitis and blood clotting disorders, do not use black berries uncontrollably, they can cause thrombosis,
• exclude currants from the diet of relatives who have just had a heart attack or stroke,
• pay attention to the reasonable consumption of berries with hepatitis, you can eat, but with caution,
• limit the consumption of berries in case of gastritis and peptic ulcer disease.

Perhaps many of the properties of black currant were familiar to you, and there are wonderful recipes in your piggy bank of home secrets. Be sure to share, black currants are worthy of becoming the most respected berry on the winter table.

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No matter how hard one tries, he cannot overestimate the benefits of black currant and currant jam. This berry is especially valuable for its incomparable aroma and taste, which originally combined bright sweetness, pleasant acidity, and also a slight bitterness. Processing currants does not destroy its amazing qualities, which allows us to harvest healthy berries in different ways. The best and most common of these is jam cooking. Everyone loves blackcurrant jam - both adults and children. It is always appropriate on the table during dessert or tea drinking. Thrifty housewives, thinking about the winter vitamin-free time, always try to prepare several jars of this wonderful jam in the summer, during the berry season. Whoever has currants in the garden, in the country, jam is not a problem at all. Especially if it is black currant, the jam made from it is the richest and tastiest. There is also red currant, jam from it is made less often, it usually goes in a mixture with other berries. The prepared currant jam for the winter will unmistakably point you to the warmth and comfort in this house, to the hospitable hosts who also care about the health of their family.

The process of cooking currant jam is no different from any other jam. You can cook currant jam in the traditional way, by long-term heat treatment. And you can also use the express method of making currant jam "Pyatiminutka", which involves boiling berries quickly in syrup. Methods for making raw jam, sugar-free jam, frozen currant jam, etc. are also used. Since currants have a rather fleshy pulp, a small amount of water is used in the preparation of these jams. Therefore, jam-jelly is also successfully obtained from currants. Currant jam has all the useful properties of fresh berries, besides, it is perfectly stored even in a city apartment. Sometimes, if in the cold, they can be stored under simple lids.

In winter, such jam is just a godsend. In addition to just a delicious couple or two spoons for tea, a lot of excellent desserts are prepared from this jam: a pie with currant jam, a cake made of currant jam, etc. Be sure to prepare currant jam for the winter, you can easily find the recipe on our website. Moreover, to prepare for cooking this product, it does not matter what kind of jam it will be - from red or black currant jam, its recipe is practically no different. Much depends on the size of the berries, the degree of their ripeness, the sugar content of a particular variety.

How to cook currant jam, some of the nuances will be suggested by our tips:

Experienced summer residents will collect and harvest black currants a week after ripening. The main thing is to prevent the berries from overripe;

The taste of the jam can be varied by mixing different berries in the proportion you like, which also depends on the sweetness of the different berries. Study the recipes carefully;

Experienced chefs advise to pre-blanch them for a few minutes for the tenderness of the berries;

Elderly people need to take into account the ability of currant jam, which is undesirable for them - it enhances clotting and blood density;

The usual proportion of berries and sugar for jam is 1 to 1.5;

To prevent the jam from spoiling during long-term storage, please note that the berries and jars must be absolutely clean, and it is better to store them in a cool place;

A variant of a wonderful dietary breakfast: bread toast with currant jam with a piece of feta cheese.