Recipe for making currant jam. Blackcurrant jam for the winter. How will we cook

for welding 27.07.2020

for welding

Summer is a great time to pick and harvest fresh berries for the winter. From them you can make compotes, jelly, and jam. To do this, just pick raspberries, strawberries, gooseberries and currants. The latter is black, red and white. This is one of those berries that ripens at the end of June.

The tradition of harvesting for the winter came from the last century and has remained to this day. Jam is a great option not only for eating, but also for maintaining health in such a cold winter. What do you need to cook delicious jam? First, you need fresh fruits, sugar and all related materials in the form of plates, spoons, stainless steel pots and, of course, jars and lids. Secondly, patience and compliance with the rules of the recipe.

Currant jam through a meat grinder

Blackcurrant through a meat grinder

Currant - 2 kg.
Sugar - 3 - 3.5 kg.

cooking process

Rinse the berries thoroughly, remove excess branches and put on a dry towel. They must dry well. After that, pass them through a meat grinder. It doesn't matter what she is.
As soon as the currant has passed the scroll, then it is necessary to sprinkle sugar on it. Mix the whole mass and leave it alone for 1 hour. It is better to place the bowl with the contents in the refrigerator.
Next, the mixture must be put on a slow fire. While the jam is cooking, you need to prepare the jars. To do this, they need to be washed and put in a microwave oven or oven. gas stove for 10 minutes.
Boil the lids for 5 minutes.
When foam forms on top of the jam, this means that in 10 minutes everything will be ready. Leave to cool for 15 minutes.
Pour the jam into sterilized jars and screw on the lids. Each of them must be hot. If the equilibrium in temperature is not observed, then the container may “burst”. Turn the finished jam upside down and wrap with a warm towel.

Raw currant jam through a meat grinder

This method differs from the traditional one in that the berries do not need to be boiled.

Currant - 1 kg.
Sugar - 1.5 kg.
Juicy orange - 1 pc.

Wash the orange, peel and grind through a meat grinder. Repeat the same procedure with currants. After that, combine the resulting 2 mashed potatoes and sprinkle with sugar. Mix everything and leave alone. The sand must completely dissolve.
Stir the mixture every 10 minutes. If this is not done, then you will have to wait a long time for the granules to dissolve.
When the jam is completely ready, then it is necessary to pour it into pre-sterilized jars. Screw on boiled lids and place in a cold place.

If you have done everything according to the recipe, then such currant jam will not deteriorate until the next berry picking.

This is perhaps the easiest recipe and most housewives use it. Favorite by many, blackcurrant jam through a meat grinder always turns out to be thick and jelly-like without the addition of pectin. In winter, such a preparation will save during the cold period, and will also become indispensable for regular tea drinking, for example, with toast or pancakes.

If you decide to process currants with a blender, you need to do this at maximum speed so that the peel is broken as best as possible. In a meat grinder, it turns out great if you use a fine mesh. Therefore, if you choose between two kitchen units, the meat grinder is still the most suitable.

As for the proportions of sugar and berries, it is recommended to take 1: 1 for the recipe. It is in this case that a thick jelly-like consistency is obtained. Yes, it is kept currant jam better. Read more about how to prepare blackcurrant jam through a meat grinder for the winter in our step by step recipe. We cook and store jam in the pantry, we also talked about how to cook earlier.

Ingredients

Black currant - 1 kg
Sugar - 1 kg

Cooking

Sort, rinse the currants and drain off excess water. Then twist in a meat grinder.

Pour the currant mass into the pan in which you will cook the jam.

Pour sugar, given the proportions of 1: 1. Stir and put on a small fire.

Bring currants to a boil. Then remove the resulting foam with a spoon.

Boil the mass for 5 minutes, stirring it occasionally. Use a wooden spoon with a long handle for this.

Prepare half-liter or smaller jars in advance. They need to be held over steam or in the oven. Also boil the lids. Fill the container with boiling jam and screw on the lids.

Leave sweet blanks to cool completely. After that, it will be possible to move the jars with currant jam to a place where sunlight does not reach, for storage.

The finished delicacy can also be stored under a nylon lid in the refrigerator for several months.

On a note

Such jam can be used for making pies, used instead of jam for various desserts.
During a cold or for its prevention, instead of tea, prepare a currant drink by dissolving 1-2 teaspoons in a cup warm water. It turns out a great tasty medicine.
If you want to cook currant jam in a slow cooker, select the "Stew" program for 15 minutes. As soon as the mass begins to boil, mark 5 minutes and start pouring into jars. It may take exactly 15 minutes for the recipe, but it may be that the boiling point comes earlier. It is difficult to understand at what minute the jam begins to boil.

In addition, this delicacy can be cooked not only on the stove or in a slow cooker, but also in a bread machine that has a “Jam” function. In this case, you need to grind the berries, pour the mass into the bucket of the unit. Then sprinkle with sugar and close the lid. The bread maker is used to mixing. See the instructions for your model for cooking times.
If you grind the mass through a sieve and cook in three approaches, you get a great currant jelly, but this is a completely different recipe.
I would like to say that a simple version of a single five-minute boiling of chopped currants with sugar is the most successful and convenient for many housewives. That is why we recommend it to you.

Blackcurrant is very useful. It is just a storehouse of vitamins, and the most delicious jam is made from currants. And, of course, since my mother cooks jam, no one cooks it. Almost all the berries remain intact, the syrup comes out a rich burgundy color.

I expected that everyone cooks blackcurrant jam in this way, and was very surprised when they poured ice cream with currant jam on me in a cafe. ... It was a boiled mass, very sweet and incomprehensible. I suggest you cook blackcurrant jam according to my mother's recipe - moderately sweet, very beautiful and fragrant.

The recipe for harvesting is very simple, in addition, you can use it to cook jam from red or white currant berries.

In addition, all the vitamins of this wonderful berry can be preserved by cooking from pureed currants with honey. First things first...

Ingredients:

for 1 kg of currant berries is taken
1 kg of granulated sugar,
1 glass of water.

Cooking process:

Making jam from currants, like from any berry, begins with sorting it out. Carefully inspect all currants so that the berries are fresh and not rotten (if you did not pick them yourself, but bought them on the market).

Wash currants 2-3 times. Usually all leaves and sticks float on top. Put the berry on a sieve to glass the water.

The essence of the recipe is that the berries need to be loaded into the syrup, and not the currants should be covered with sugar. Water is needed precisely so that the sugar melts, does not turn into caramel. Almost all water evaporates during the preparation of syrup. You need to cook jam in an aluminum bowl or stainless steel bowl. In an enameled container, it will simply burn.

Put water with sugar on a slow fire. Bring it to a boil and simmer for a few minutes. Be sure to stir so that the sugar does not burn. A thick syrup comes out.

My mother makes jam from 3-5 kg of berries, the ratio of sugar and currants is the same, so the volume of dishes for cooking should be chosen based on the yield of jam.

Pour currants into boiling syrup. Boil after boiling for 5 minutes, removing the foam.

Currant five-minute jam must be completely cooled. It is advisable to leave it overnight so that the berries are properly fed with syrup.

In the morning, boil the berries again, also for 5 minutes. Refrigerate the jam again.

While the jam is cooling, prepare the jars and lids.

All containers for currant jam must be sterile. You can sterilize jars for currant preparations for the winter in any way convenient for you: over a kettle, in a double boiler, in a slow cooker, oven or microwave.

For the last time, let the jam boil, and boil for 5 minutes.

Pour hot blackcurrant jam into jars and close with screw caps or turnkey.

Leave to cool upside down, wrapped in a blanket.

Of course it was traditional recipe jam brews.

Currant jam can be added to - they come out, I dare to assure you very tasty.

It can be added to compotes from dried apples in winter - they enhance the taste of compote, and make its taste more interesting.

I also pour pancakes and just ice cream with this jam, beautiful presentation and the incredible flavor of the dish is guaranteed.

There are several more options for currant jam, for example, the jam according to the above recipe is very tasty, only with nuts.

Blackcurrant jam with nuts

We take the same amount of berries, water for syrup and sugar as in the recipe above.
Nuts need ½ cup per 1 kg of currants.

Nuts Ideally, you need to take almonds, fry it in a pan. Cut the nut with a knife and add to the last stage of cooking.

Expensive almonds can be replaced with roasted walnut. I tried this jam with pine nuts - just manna from heaven, but the price of this nut is simply cosmic.

This cooking option is suitable for dessert, it is convenient for them to water strudel and ice cream when serving.

Currant jam with honey "Apiary"

healthy recipe without cooking

This currant jam is not boiled, but closed in jars under a nylon lid and stored in the refrigerator.

Ingredients:

berries,

I deliberately did not write in the ingredients that you need to take only black currants, since a mix of berries would be very appropriate here.

My favorite ratio is half raspberry to half blackcurrant.

Grind the berries with a blender, pass through a meat grinder or crush with a wooden mortar.

The volume of berries should be equal to the volume of honey.

Mix berry puree and honey. You need to interfere for a long time, and it is better to choose honey that is liquid, not candied, preferably without a strong taste - acacia or linden. You can then add whole raspberries or currants to the pureed "jam".

Jars for pureed berries need to be sterilized in a way convenient for you.

After the mass has become homogeneous, we lay out the honey with currants in small jars. On top of each jar, pour a little honey or pour 1-2 tablespoons of sugar. This will keep the jam longer.

This healthy jam give to children in the autumn-winter period, and the vitamin supply of fragile organisms will be replenished.

The recipe for fresh pureed currant jam without sugar was added by Ekaterina Apatonova with her photo.

Good luck with currant preparations this season!

You might like the Chocolate Plum Jam Recipe:

Sincerely, Anyuta.

Black currant is a storehouse of vitamins. Save them for the winter by preparing a very tasty jam according to recipes from our selection!

Blackcurrant - 11 glasses
Sugar - 14 cups
Water - 2 glasses

Sort the blackcurrant, 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 currants into boiling syrup, bring to a boil and cook for 10 minutes. Remove from fire.

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

Recipe 2: jelly-like 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 blackcurrant - 2 kilograms;
2 kilograms of granulated sugar.

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

We wash the currants with warm water from dirt and dust.

Spread a towel on the table and cover it with berries in several layers and leave to dry completely.

Then pour the currants into a large cup and with the help of a pusher you need to thoroughly knead the whole berry.

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

The remains of currant cake 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.

In the meantime, sterilize jars and lids.

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 blackcurrant jam with spices

Jam with spices turns out to be very fragrant and acquires a new, completely different taste. Anise, cinnamon and cloves give the currant an oriental touch, making the winter sweetness not only useful, 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 absorb the aroma of spices as much as possible and “give” them to currants during heat treatment.

Berries for confiture should be dense, ripe and sweet. This will help you make the perfect jam.

blackcurrant (500 grams);
granulated sugar (400 grams);
cloves (3-4 pieces);
cinnamon (¼ tsp);
anise (¼ tsp);
water (150 ml).

We make a fragrant syrup: pour a sweetener into the pan and enter the required rate of water.

Pour spices: cloves, cinnamon and anise.

We cook a sweet preparation for 12 - 15 minutes (after boiling). We leave to infuse for 2 - 3 hours.

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

Cooking oriental currant jam for 22-25 minutes.

We pour the hot berry mass into pre-prepared containers and cork. You can store such jam for at least 7-10 months.

Recipe 4: five-minute blackcurrant jam (step by step)

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

currant - 0.5 kg.,
sugar - 0.5 kg.

Pick a currant bush, or buy already picked berries in the market. Place all currants in a large bowl / basin, pour water. You can see that dry leaves and twigs have floated to the surface, they must be carefully removed. Rinse the currant 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 pan, boil for about three minutes. If desired, wipe through a sieve, but to leave different-sized pieces of berries in the 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 of boiling. 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.

Arrange five minutes in sterile jars. You can store in the refrigerator, or you can tightly tighten the jars with a key and cool under a blanket. After rearrange in the cellar and leave until winter.

Recipe 5, simple: healthy live jam - blackcurrant and raspberry

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

2 kg of blackcurrant;
2 kg raspberries;
2-3 kg of granulated sugar.

Prepare blackcurrant. To clean it of dry tails, simply wash it in a bulky dish in plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - cut off. Dry clean berries.

Wash raspberries.

Grind raspberries and blackcurrants with a meat grinder or blender, adding a small amount of sugar.

Pour in the remaining sugar.

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

Make jars and lids sterile. Load the currant-raspberry raw jam into the cooled jars, close the lids.

Jam without cooking from raspberries and blackcurrants after a couple of hours becomes like jelly due to great content pectin in blackcurrant.

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

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

1 kg currant;
1.5 kg of sugar;
1 orange.

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

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

Repeat the same steps with currants.

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

After the sugar has dissolved, put the jam in 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 cooking 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 varieties of jam have a thick, jelly-like consistency. They allow to preserve the natural color and aroma of fresh berries, and the combination of berries black currant and gooseberries give an unusual and so pleasant taste that it is simply impossible to break away from jam.

Black currant - 1 kg
Gooseberries - 0.5 kg
Sugar - 1.5 kg
Orange - 0.5-1 pc. (taste)

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

The proportions of sugar for preparing "live" gooseberry and currant jam are 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. Remove stems 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 seeds - I do not do this.

To prepare the jam version with orange, additionally pour boiling water over the orange, cut into slices and remove the stones from it. Add to berries and chop.

Mix berry puree with sugar.

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

"Live" currant and gooseberry jam is ready.

Bring the jam with the addition of orange to a boil over medium heat and, reducing the heat, cook for 10 minutes.

Place the jam in sterilized jars.

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

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

Blackcurrant and gooseberry jam is ready.

Store "live" jam in a cool room, cellar or refrigerator. Thermally processed gooseberry and currant jam can be stored at room temperature.

Required products:

500 grams of blackcurrant,
500 grams of granulated sugar.

How to make blackcurrant jam without boiling

We put the currants in a sieve and rinse, leave it to lie down for a couple of minutes to remove all the water, it will drain through the sieve.

We sort out the washed berries: we remove twigs, leaves and other unnecessary details, except for berries.

We twist the blackcurrant through a meat grinder. It turns out a thick mass for the perfect jam. I used a meat grinder, as everyone always has one. You can of course use a blender, but not everyone has such a device. Moreover, I always collect blackcurrants from my grandmother and immediately make jam from it, but my grandmother just doesn’t have a blender. But the meat grinder is a long-standing and proven device that can be found in any home.