In France, onion soup has long been considered a delicacy. It was this dish that put ...
And twigs, as well as spoiled and unripe berries. Wash the currants and dry in a colander or on a clean towel.
elena.hramova / Depositphotos.comSuch a delicacy is made simply and quickly. The syrup turns out to be watery, but after cooling it becomes thicker.
Ingredients
- 1-1.3 kg of sugar;
- 200-250 ml of water;
- 1 kg of black, red or white currants.
Preparation
Pour sugar into a saucepan and cover with water. Put on medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.
Then put the berries in a saucepan. Stir occasionally, bring the jam to a boil again and cook for 5 minutes.
Unlike the first, this jam is prepared without adding water. It turns out to be thicker and more uniform.
Ingredients
- 1 kg of black, red or white currants;
- 1-1.3 kg of sugar.
Preparation
Put the berries in a saucepan, add sugar and stir. Put on low heat and, stirring occasionally, bring to a boil. Then simmer over medium heat, stirring, for another 5 minutes. Remove the froth from the jam during cooking.
Dessert made from these berries has a bright rich aroma and amazing taste.
Ingredients
- 500 g of black or red currant;
- 500-800 g sugar;
- 500 g raspberries.
Preparation
Put the currants in a saucepan, lightly crush with a crush and top with sugar. Stir and let sit for 1–2 hours to let the juice start.
Place the pot on low heat and bring to a boil, stirring occasionally. Increase heat slightly and simmer for 10 minutes. Then add the raspberries, stir and cook for another 5-10 minutes.
You can boil the jam longer if you want it to be thicker.
dom-eda.com A delicacy with a pleasant sweet and sour taste. A little more sugar can be added to the jam if desired.
Ingredients
- 300 g gooseberries;
- 700 g black or red currant;
- 200 ml of water;
- 1 kg of sugar.
Preparation
Remove the stalks from the gooseberry. Place all berries in a saucepan and cover with water. Simmer over moderate heat, stirring occasionally, for about 20-30 minutes. Add sugar and stir until it dissolves.
Bring the jam to a boil and cook for about 10 minutes more. You can increase the cooking time to half an hour, then the jam will be thicker.
konservacija.com This aromatic jam combines currant puree and almost whole cherries.
Ingredients
- 500 g cherries;
- 1 kg of sugar;
- 500 g of black, red or white currants;
Preparation
Lovelymama / Depositphotos.com Citrus notes perfectly set off the taste of currants.
Ingredients
- 2 oranges;
- 1 kg of black or red currant;
- 1 kg of sugar.
Preparation
Peel the peels and white layers of oranges. Cut the fruit wedges into small pieces. Chop and currants in a blender or twist through a meat grinder.
Transfer the puree to a saucepan and cover with sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, boil for another 5-7 minutes.
Blackcurrant jam is always sweet and healthy. Of course, this amazing berry is full of vitamins. Therefore, it is absolutely necessary to cook and eat it for everyone who is worried about their immunity, wants to feel great and look exactly the same.
"How to cook black currant jam"? - many women are interested. Especially those who have a vegetable garden and who grow these berries themselves. In fact, there is nothing difficult in making this delicacy. This can be done even by novice cooks.
How to cook?
This delicacy is usually cooked in glass or enameled dishes. More often in the latter. It is customary to start cooking jam with making syrup. The berries must be boiled in it.
There is also such a manufacturing method:
Currants are laid out in a special dish and sprinkled with sugar. It will melt, and the berry will give juice, then they make the fire quieter and cook without stirring. Only from time to time it is necessary to remove the foam.
What's most important. You need to thoroughly stock up on berries, sugar and all the necessary utensils.
Ideally, you need an enamel bowl or large stainless steel saucepan to make currant jam. Of course, we also need sterilized jars, lids.
It is best to stir and spread the jam with a wooden spoon. But if there is none, the usual metal will do. And naturally, we cannot do without a good mood! After all, then our currant jam is guaranteed to turn out sweet and incredibly tasty.
Any jam will help brighten up frosty winter days, and evoke pleasant memories of summer days and the warm sun. A jar of the sweetest fruit or berry jam, open for tea in the company of family or friends, is a great mood boost. Especially if a blizzard is raging outside the window just at this moment.
The berries preserved in the summer will help us not only to cheer ourselves up, but also to strengthen our health, which is so important in winter.
Well, let's now find out in more detail how to cook black currant jam.
The classic recipe for black currant jam for the winter
We will need:
- Currant - 1 kg;
- Sugar - 1 kg;
- Water - 0.5 tbsp.
Beforehand, currants must be washed and dried.
Now let's get to the main thing. Pour water into a bowl, pour a glass of sugar into it and let it boil. Pour a glass of currants. Cook for about five minutes, stirring often.
Pour in a glass of both ingredients, continuing to cook and stir, and every five minutes add the ingredients in the same quantities.
Close five minutes after adding the last glasses. Banks, as you probably know, should be turned over and wrapped in warmth. This recipe for blackcurrant jam for the winter is especially useful for those who are trying to make jam for the first time. Plus, it has the special advantage of keeping well at normal temperatures.
Currant jam in syrup
This delicious liquid jam with whole berries is especially useful if you have a dish on your table where you can't do without sweet sauce. Basically, of course, these are desserts - cottage cheese or dough with filling. They will be just the perfect addition to these goodies.
And it will add a really special flavor to vanilla ice cream. If we talk about the ceremonial decoration, it would be nice to drop a little, for example, cognac into this dessert and sprinkle with dark chocolate shavings.
The components we need here:
- Currant - 0.8 kg;
- Sugar - 0.7 kg;
- Water - 1 l;
- Citric acid - 1.5 tsp
From this number of components, approximately one and a half liters of liquid jam will come out.
We sort out the berries, peel the stalks, rinse and dry. Please note that some varieties of currants have to be cut off.
Pour all available currant berries into an enameled or stainless steel pan. Next, pour in citric acid. Thanks to her, our syrup will acquire a more refined taste and will not change its color to a darker one. Pour sugar and water. All prepared liter at once.
To begin with, our whole mixture must boil. At the same time, the gas level is set slightly above average. After that, we must control the gas so that our berries do not fall apart. It is desirable that they remain intact. After boiling, currant jam should boil for about twenty minutes on a small gas.
Now we take jars and lids prepared in advance. After the agreed twenty minutes, we pour our liquid jam into jars. Do not be alarmed if during cooking the currant slightly changed its shape.
The main thing is that the berries are not boiled. Among other things, despite the fact that our jam turned out to be thin, there is no wateriness in it. The taste came out bright, and a pleasant thickness is felt.
After closing the jars, wrap and leave to cool. It is advisable to store this jam in a cellar or closet for no longer than a year.
A little advice - if you decide to serve the jam as an independent dish, and not as an additive, it is advisable to cool it down for thirty minutes.
Blackcurrant five-minute jam for the winter
This jam fully justifies its name, because it really takes only five minutes to cook!
What ingredients to take:
- Sugar - 1.5 kilograms;
- Water - 1 glass.
Making jam "five minutes"
Traditionally, we sort, wash and dry the berries. After that, pour water into a bowl in which we will cook our jam. Pour sugar and wait until it boils. In this case, it is necessary to stir frequently so that the syrup does not burn, and an unpleasant bitterness does not appear.
Our syrup has finally boiled, and now we pour berries in there, wait until it boils again, and cook for about five minutes on low gas.
"Five-minute" from black currant
It's all. You can eat five-minute blackcurrant jam! Close in prepared jars. When the jam is completely cool, leave it in the refrigerator.
Blackcurrant jam recipe for multicooker
Black currants are highly valued for the high amount of vitamins in this berry. You can make jam in different ways. Including a multicooker. Perhaps, it is easier to prepare only "five-minute".
Components:
- Black currant - 1 kilogram;
- Sugar - 1.5 kilograms.
We sort out the berries, clean and rinse, everything is as usual. We leave in a colander for a few minutes so that the currants dry out and the excess water is gone.
Put the finished berries in a multicooker cup and sprinkle with the prepared sugar. We put in the "Extinguishing" mode for an hour and a half or two. This option was chosen precisely because the jam will not boil too actively.
You can close the multicooker and not worry that our delicacy will "run away". The multicooker will do all the work for you.
We bring to your attention useful advice... In some models of the multicooker there is such a mode as "Milk porridge". If you cook our currant jam using this mode, the process will take only half an hour.
When the multicooker turns off, we habitually roll the resulting jam into jars. And don't forget to sterilize them so that the sweetness can delight you throughout the winter.
When the jam wrapped in warmth has cooled down, be sure to move it to the cellar or closet. If you do not have one, any cool place that does not get direct sunlight will do.
Jelly black currant jam
The berries in this jam remain intact, and in the finished form it turns out to be similar in texture to jelly.
What do we need:
- Currant - 1 kilogram;
- Sugar - 1 kilogram.
You can take any number of ingredients, the main thing is that their ratio is one to one. Remember that before starting cooking, the currants need to be sorted out, washed and dried. Now we need to prepare the syrup. We mix sugar with water and, when it boils, pour berries there.
Before boiling again, try not to stir with a spoon. Instead, shake the pan gently.
This recipe uses a triple cooking cycle - let it boil, cook for two minutes, wait until it cools down, and so on a couple more times. Jelly black currant jam is ready! Of course, only currant jam is already delicious. But other fruits make its taste even better and more interesting. Let's try?
Currant and gooseberry jam
This is a very interesting recipe, where not only the aforementioned berries are used, but also their natural juice.
What we need:
- Currant juice - 250 milliliters;
- Gooseberry juice - 250 milliliters;
- Sugar - 750 grams.
From this number of ingredients, a little more than seven hundred grams of thick jelly will turn out. To make this jam, you only need an hour and a half, but within a couple of days.
First you need to prepare the berries. You already know how to do this. We put the cooking utensils on medium gas. The berries need to be slightly warmed up and crushed - then they themselves will give juice. Grind the berries with a sieve, juicer or blender.
Pour everything into a large bowl, and gradually add sugar. For one glass of juice, you need 2-2.5 glasses of sugar. Mix thoroughly. The sugar has melted, now we cover the dishes and forget for the whole night.
Morning has come, and now the jam can be rolled up. If the mass hardens, it must be heated on a medium-level fire, but not longer than a minute. We roll up the cans when the mass has completely solidified. You can save at normal temperatures. The main thing is to keep away from heating.
Currant and apple jam
Why don't we try to make such a rather exotic version of jam? Apples and lemon will perfectly accentuate the taste of berries!
List of components:
- Currant - 300 grams;
- Apples - 300 grams;
- Sugar - 400 grams;
- A quarter of a lemon.
So, we sort out, thoroughly wash and dry our berries. We put it in a food processor or a bowl for a blender, sprinkle with sugar and begin to grind to a puree consistency. Pour the resulting mixture into a saucepan or large bowl and cook for five minutes.
Apples need to be washed and peeled, cored and cut into small pieces. Put the apples in water, drip lemon juice there. Actually, we only needed it so that the apple slices did not have time to darken.
When our sweet mashed potatoes have boiled down a little, add apples and cook for ten minutes, stirring often. We roll the finished jam into prepared jars. Turning over, carefully wrap it up and leave it alone for a day. It is better to store it in some cool dark place.
This jam will be a great addition to your favorite homemade desserts. And even just tea with cookies. Enjoy!
Currant jam with apricots
This jam may seem more apricot to you, but in fact, the main ingredient here is currants. And now you will understand why.
What do you need:
- Black currant - a couple of handfuls;
- Apricots - 1 kilogram;
- Sugar - 1 kilogram;
- Water - 2 cups (if you want very thick, then 1).
The washed ones are cut along the seam to remove the bone. Inside, carefully lay a few currant berries.
We make the syrup and when it boils, carefully put the apricots there. Let the jam boil, then let it boil for about ten minutes on low gas. Then remove from the stove and wait until it cools down. Then we boil again and cook on slow gas for fifteen minutes. We wait again until it cools down. We repeat the cycle three times. No need to stir the jam. Only move the apricots carefully.
When the jam has cooled, you can put it in jars. Just be careful not to let the apricots fall apart. We are sure that when you decide to try this jam, the result will pleasantly surprise you.
Currant jam with orange
Don't be surprised at this recipe. Orange will make the taste of the jam much brighter. Try it!
What we need:
- Black currant - 1 kilogram;
- Orange - 800 grams;
- Sugar - 2.5 kilograms.
As usual, we sort out the berries and wash them, and peel the oranges and peel them. But don't rush to throw away the zest! The berries and orange pulp together with the zest must be ground in a meat grinder. Pour in sugar and mix thoroughly. After that, you need to forget about jam for a day. Stir the mixture from time to time. After this time, pour the jam into jars. Blackcurrant jam for the winter with the addition of citrus is ready. We put it in the refrigerator.
Traditional black currant jam
This recipe for black currant jam is the most popular among hostesses.
Components:
- Currant - 1 kg;
- Sugar - 1 kg;
- Water - 0.5 tbsp.
The berries must be sorted out, washed and dried. Pour water into a saucepan or large bowl, add a glass of sugar to the water and bring to a boil. When the liquid boils, add one glass of berries. Boil for literally five minutes. It is very important to stir frequently during the cooking process, to remove the foam in time.
Every five minutes, be sure to add one glass of sugar and currants to the saucepan and cook over low heat. When all the components are in the saucepan, boil for another five minutes and pour into pre-sterilized jars, then roll up with a key.
Jars of jam should be turned over and covered with a warm towel or blanket until they cool.
This jam is good because it can be preserved even at room temperature. That is, it does not need to be hidden in a pantry or cellar at all.
Black currant jam with raspberries
Everyone knows how useful currant is. And there is nothing to say about the benefits of raspberries. If you put them together, you get just a vitamin bomb! Such jam will not only protect immunity in winter, but also give a piece of summer.
Components:
- Currant - 750 g;
- Raspberry - 2.2 kg;
- Sugar - 2.2 kg;
- Citric acid - 1 teaspoon.
This jam is prepared starting with raspberries. The berries must be reviewed, washed and left for a while so that the water glass. The same procedures should be done with currants.
Berries and currants, and raspberries must be mixed in a common bowl. Then sprinkle with sugar layer by layer.
Helpful Hint: The berries are best mixed layer by layer. Raspberry layer - sugar layer - currant layer. And so on until the very end. This will yield the most juice.
Put the jam on medium gas. When the mixture boils, you need to boil for ten minutes. By the end of this time, remove the foam and add citric acid to the mixture - this is an excellent preservative. The jam must be gently stirred with a spoon, trying not to crush the berries.
Roll up the prepared jam in pre-prepared jars. Then you have to wait until they cool down. You cannot immediately put them in the cold - this can be done only after a day, when all the cans have definitely cooled down to the end.
Blackcurrant jam with vanillin
And here is another very tasty option jam, where only vanillin is poured from extraneous additives. This sweet seasoning will add amazing flavor to your jam.
Components:
- Currant - 3 kg;
- Sugar - 3 kg;
- Water - 1.5 liters;
- Vanillin - 1 pack.
Wash the currant berries, as usual. Next, be sure to prepare sweet syrup. Pour all the sugar into a bowl or saucepan and pour the entire volume of water at once. Put the gas in medium and, stirring often, wait until the sugar is completely dissolved.
Pour the currants into the syrup and bring to a boil again. After that, the jam is ready! You can roll it up, or you can immediately put it on the table.
Currant jam - black and red
This recipe, like the traditional one, is in great demand among those with a sweet tooth and those who like to make preparations for the winter. Plus, this jam is quick and easy to make. This means that it will definitely take a place in your personal cookbook.
Components:
- Black currant - 0.4 kg;
- Red currant - 0.4 kg;
- Sugar - 1.5 kg;
- Water - 1 tbsp.
Sort out the berries, wash and let dry. Mix water with sugar and boil. Pour the berries into the prepared syrup and cook on low gas for about ten minutes, stirring often.
Roll the finished jam into jars and wait until it cools. Then put it in a cool and dark place.
Helpful advice: it would be best to freeze large currants, and later use, if necessary, in compote, yogurt or jelly.
Raw blackcurrant jam for the winter
This jam, as you can understand, does not need cooking. And it is stored in the refrigerator. Preparing raw blackcurrant jam for the winter is easy and simple, but it is better to cook it in small quantities.
Components:
- Currant - 1 kg;
- Sugar - 1 kg.
The currant must be carefully sorted out, all leaves, twigs and rotten berries must be removed from it. After - rinse well and let dry. It is best to leave the berries in a colander, so the water will drain faster.
Now you need to put the berries in sterilized jars. Layer by layer, sprinkle the currants with sugar. The topmost layer must be sugar.
Now seal with lids and leave in the refrigerator for several days. After this time, the berries will start juice, and the sugar will turn into syrup. Raw jam is ready.
Thick black currant jam for the winter
Thanks to the special cooking method, this jam will become so thick that it will look like jelly. And when heated, all useful natural elements are activated.
Components:
- Currant - 1.5 kg;
- Sugar - 2 kg;
- Water - 1.5 tbsp.
The currant must be sorted out without fail, washed thoroughly warm water and dry by leaving the berries to drain in a colander or by placing the currants on a clean kitchen towel.
Syrup is made from sugar and water. Then you need to pour all the currants into it, mix and bring to a boil. After that, cook for literally another five minutes.
The finished jam must be allowed to cool. Ideally, at least one night. In the morning, put the jam on gas again, bring to a boil and boil for about five minutes. After that, leave it alone again until it cools down. And then carry out the described procedure again. However, now, before cooling, you need to roll up thick black currant jam for the winter in jars.
A simple recipe for black currant jam
The recipe is not complicated at all. Even a child can handle it.
Components:
- Currant - 1 kg;
- Sugar - 1 kg;
- Water - 1 tbsp.
Peel and wash the currant. You don't have to wait until it dries - you need to dip the berries in boiling water for literally five minutes. Then put in a bowl.
In a separate saucepan, cook a syrup from liquid and sugar. When the syrup finally boils, you need to boil it for three minutes, no more. And it is advisable to stir so that the sugar does not burn.
Finally, this summer, black currant ripened! I found a similar recipe in Povarenka, but I still offer my vision of this preparation, because there are discrepancies and, in my opinion, significant. They relate to taste. Well, the hostesses decide about the result! I can only say that the taste of this jam turns out to be impeccable - not too harsh, not too cloying, which has been tested on all my dear and loved ones. There are only enough blanks for the season!
Ingredients for "The most delicate currant jam" Pyatiminutka ":
Nutritional and energy value:
Recipe "The most delicate currant jam" Pyatiminutka ":
So! indicated 30 minutes very conditionally, because the cooking process itself is very short, but preparing jars for jam is very important, because then there will be no time for this!
We take fresh currants without twigs and other debris, rinse it, measure out the required portion in a separate bowl - 7 glasses of berries and leave it to dry slightly. While the berry dries up, prepare the jars.
According to my many years of experience, it is enough to rinse the jars with soda, rinse thoroughly, and just before loading the jam, put it in the microwave for a minute, whoever does not have one - hold it over the spout of a boiling kettle before droplets run along the walls. I also wash the lids and put them in a saucepan of water on the fire to be sterilized.
When the preliminary preparation is completed, we can proceed directly to the process.
I choose a 5-liter saucepan with a heavy bottom for so many ingredients, so that when the berries boil violently, our delicious delicacy does not run away from us onto the stove. I prefer to take stainless steel dishes for jam. And the sterility is higher and does not burn.
I put the saucepan on high heat. I add 3/4 cup water. I would like to draw your attention to the fact that "glass" is now a relative value. Therefore, do it easier, all measurements are done with ONE AND THE SAME GLASS! Then our proportions will be preserved. I measured everything, including the berry, with this glass.
When the water boils, gradually (!!! this is important !!!) add sugar to it one by one, stirring patiently, trying to bring the sugar to its complete dissolution - at least up to the 4th glass. The more patience you show in this particular moment, the better your currant will gel later when it cools down. The first secret of a successful jam is hidden in this place.
When all the sugar is dissolved, add the berry pre-measured in 7 glasses. Here lies the second secret of a successful jam. It is important not to delay the dissolution of sugar, otherwise it will quickly begin to caramelize in you, and we don't need it at all! So!
The whole berry was poured into actively boiling sugar syrup at once and we actively mix it, not paying attention to its resistance. I remind you that everything happens on the most active fire. It is important! We do not leave the stove, we constantly stir the jam, otherwise it can either burn or run away from you.
And now, when the first foam begins to form, we detect 5 minutes. In parallel, put the jars in the microwave for 1 minute. With the appearance of foam and active boiling, it is important to remove the foam into a previously prepared container and not let the jam overflow the banks. To do this, sometimes you have to raise the saucepan over the fire and shake it slightly so that the foam collects towards the center, so it is easier to collect it. Do not worry if you don't collect all the foam, this is a manifestation of boiling sugar, so when cooling down the rags will not be in the jars. But patience must be shown.
As your jam is boiled for 5 minutes over high heat, remove from heat and begin to lay out in jars. And here is one more of the secrets - experienced hostesses know this, but now I am addressing the young ones. So that your work of art never blooms, always put your blanks according to the principle "Cold to cold, and hot to hot". And one more good advice, I have been using it for a long time. When I catch it out of boiling water, I shake the roof slightly from the water and pour about 1 tbsp into it. tablespoons of vodka or something similar in strength, rinse and pour back into the glass until the next lid. And only then I twist the jar filled with hot jam to the very edges. With this approach, your bins will never deteriorate. And then they can be stored simply in the kitchen cabinet or pantry.
I put the jars under the towel until they cool completely. There is no beauty photo, because today I cooked two portions, quickly poured it into banks and to work. And what happened, I present to your judgment. I spent time from the beginning of preparing the jars to cleaning the stove - 1 hour 30 minutes.
I made blueberries with the same cooking principle, it turned out magically! The berries remained intact, not overdried, in a thick and not cloying syrup. Despite the fact that often blueberries turn out to be watery, but here I was just pleased with the result. And what, of course, is important for all housewives, the berry is practically "live", keeping most of its vitamins for our loved ones !!! And the color is intensely ruby! With all my heart I wish everyone joy from culinary creativity!
Blackcurrant jam for the winter through a meat grinder is a real wealth. If you have a large refrigerator, or maybe even two of them, then you simply have to prepare such a healing delicacy for the winter. The advantage of this jam is that it doesn't need to be boiled. It is cooked raw and eaten raw. The berries do not need to be boiled a single drop. This way we will keep everything useful vitamins, and in winter we need them. Just imagine that you open the jar and feel all the fresh aroma of black currant, which is so pleasant and unforgettable. All you need for the recipe is real blackcurrant and plain sugar, which will help it last through winter and longer. 
Required products:
- 500 grams of black currant,
- 600 grams of sugar.
Recipe with photo step by step:
Tear off the black currants from the branches, transfer to a sieve and rinse with a strong stream of water. Leave the berries to lie down for a few minutes to drain the water. 
Now sort out the currants: tear off the tails. This is a troublesome business, but necessary, because it will be tastier to eat jam without unnecessary details. 
Now scroll all the currants through a meat grinder. 
Pour all the granulated sugar into the resulting mass, the mass will immediately thicken, mix and leave the jam alone for 5 minutes, so that the sugar gradually melts. 
Then stir again, turning well with a spoon along the bottom, so that the sugar is already dissolved exactly. It turned out to be a thick aromatic jam. It turns out very tasty and. 
Arrange everything in jars. Glass jars are ideal for canning, the main thing is to steam them. Fill the jar to the top. 
Close the lid and refrigerate until winter. Thus, we have prepared very tasty, healthy and natural blackcurrant jam for the winter through a meat grinder. 
Bon Appetite!
Fragrant currant jam is not only a delicious dessert, but also a real storehouse of vitamins, which the human body is so lacking in winter. To make the sweet preparation as useful as possible, you need to reduce the cooking time to a minimum, and one simple trick will help in this - pre-twist the berries through a meat grinder.
Red currant jam recipe
- Time: 25 minutes.
- Calorie content of the dish: 269 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
The peel and pulp of berries contains a large amount of natural thickener pectin, so red currant jam through a meat grinder always turns out to be moderately thick, jelly-like. Sugar for the preparation of such a delicacy should be taken on the basis of a ratio of 1: 1, if the jam is prepared by cooking, if in the "cold" way, then it is taken 1.5-2 times more plant materials.
Ingredients:
- red currant - 2 kg;
- sugar - 2 kg.
Cooking method:
- Sort the berries, remove the stalks, rinse, dry, twist in a meat grinder.
- Place currant puree in an enamel saucepan, cover with sugar, stir. Put on medium heat.
- Stir constantly, wait until boiling, reduce heat to a minimum, boil for 5-7 minutes. Leave to cool completely.
- Then put it on the fire again, after boiling, cook with a quiet boil for 5-7 minutes. Allow to cool completely, then repeat the procedure again.
- Spread the prepared jam hot in pre-sterilized dry jars, seal.
Five-minute jam through a meat grinder
- Time: 15 minutes.
- Servings Per Container: 10-12 Persons.
- Calorie content of the dish: 283 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
With this method of preparation, the workpiece retains most of the vitamins from fresh berries, while due to a short heat treatment it can be stored for a long time. True, currant jam through a meat grinder, cooked for five minutes, turns out to be watery, therefore it is not suitable for baking and decorating other desserts, but this is an excellent addition to a cup of freshly brewed tea on a cold winter evening.
Ingredients:
- currant berries - 1.5 kg;
- sugar - 2 kg.
Cooking method:
- Prepare the berries - sort out, rinse, drain the water. Then scroll in a meat grinder.
- Pour the currant mass into a saucepan, add sugar, stir. Place on moderate heat.
- Bring to a boil, remove the formed foam, boil for 5 minutes, stirring occasionally.
- Sterilize the jars over steam or in the microwave, boil the lids.
- Pour the jam just removed from the fire into a prepared container, roll it up. Cover with a terry towel, leave to cool completely, and then store in protected from direct sun rays a place.
Currant jam without cooking
- Time: 8 hours.
- Servings Per Container: 8-10 Persons.
- Calorie content of the dish: 275 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
The most useful and rich in vitamins sweet preparation for the winter is black currant through a meat grinder, cooked without boiling, or the so-called "cold" jam. For him, the berries can also be chopped in a blender or rubbed through a sieve. It is necessary to store such jam exclusively in the refrigerator, because at high temperatures of the external environment, a delicacy that has not undergone heat treatment can simply ferment.
Ingredients:
- currants - 1 kg;
- sugar - 1.7 kg.
Cooking method:
- Sort the berries, rinse under running water, fold them onto a sieve to remove excess liquid.
- Twist the prepared currants through a meat grinder or chop in another way, cover with sugar, mix thoroughly.
- Leave at room temperature until the sugar crystals are completely dissolved. Stir from time to time, lifting the mass with a wooden spoon from the bottom up.
- Put completely homogeneous jam into clean dry jars, close with nylon lids, and refrigerate.
Currant jelly through a meat grinder
- Time: 30 minutes.
- Servings Per Container: 12-15 Persons.
- Calorie content of the dish: 271 kcal / 100 grams.
- Purpose: dessert.
- Cuisine: European.
- Difficulty: easy.
Delicious jelly is prepared from this juicy, bright berry, which has a dense texture and beautiful color. To improve the taste, other fruits and berries are added to the currant jam through a meat grinder - raspberries, blackberries, gooseberries, cherries, orange pulp. Many people prefer a more original taste, so they also put aromatic spices in jelly - vanilla, cinnamon, ginger, etc.
