How to make delicious currant jam. Currant dishes, jam. Grated currants with sugar - ideal jam for the winter

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.com

This delicacy is made simply and quickly. The syrup turns out runny, but after cooling it becomes thicker.

Ingredients

• 1–1.3 kg sugar;
• 200–250 ml water;
• 1 kg black, red or white currants.

Preparation

Pour sugar into a saucepan and fill with water. Place over medium heat and cook, stirring constantly, until the sugar is completely dissolved and the syrup boils.

Then place the berries in the pan. Stirring occasionally, bring the jam to a boil again and cook for 5 minutes.

Unlike the first one, this jam is prepared without adding water. It turns out thicker and more uniform.

Ingredients

• 1 kg of black, red or white currants;
• 1–1.3 kg of sugar.

Preparation

Place the berries in a saucepan, add sugar and stir. Place over low heat and, stirring, bring to a boil. Then cook over medium heat, continuing to stir, for another 5 minutes. Skim off any foam from the jam during cooking.

A dessert made from these berries has a bright, rich aroma and amazing taste.

Ingredients

• 500 g black or red currants;
• 500–800 g sugar;
• 500 g raspberries.

Preparation

Place the currants in a saucepan, lightly crush them with a masher and add sugar. Stir and leave for 1-2 hours to allow the berries to release their juice.

Place the pan over low heat and, stirring, bring to a boil. Increase the heat slightly and cook for 10 minutes. Then add 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. If desired, you can add a little more sugar to the jam.

Ingredients

• 300 g gooseberries;
• 700 g black or red currants;
• 200 ml water;
• 1 kg sugar.

Preparation

Remove the stems from the gooseberries. Place all the berries in a saucepan and cover with water. Cook 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. 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 sugar;
• 500 g black, red or white currants;

Preparation

Lovelymama/Depositphotos.com

Citrus notes perfectly complement the taste of currants.

Ingredients

• 2 oranges;
• 1 kg black or red currants;
• 1 kg sugar.

Preparation

Peel the oranges and remove the white layer. Cut the fruit slices into small pieces. Grind the currants in a blender or grind through a meat grinder.

Transfer the puree into a saucepan and add sugar. Stir and leave for half an hour. Then bring the jam to a boil over low heat and, stirring, cook for another 5-7 minutes.

Jam from black currant It always turns out sweet and healthy. Of course, this amazing berry is full of vitamins. Therefore, it definitely needs to be prepared and eaten by everyone who is worried about their immunity, wants to feel great and look just as good.

“How to make blackcurrant jam”? – many women are interested. Especially those who have a garden and grow these berries themselves. There is actually nothing difficult in making this delicacy. Even novice cooks can do this.

How to cook?

This delicacy is usually cooked in glass or enamel containers. Mostly in the latter. It is customary to start making jam by preparing the syrup. The berries must be boiled in it.

There is also this manufacturing method:

The currants are placed in a special bowl and sprinkled with sugar. It will melt and the berry will give juice, then turn the heat down and cook without stirring. You just need to remove the foam from time to time.

What's most important. You need to thoroughly stock up on berries, sugar and all the necessary utensils.

Ideally, to make currant jam, you will need an enamel bowl or large stainless steel pan. Of course, we will also need sterilized jars and lids.

It is best to stir and spread the jam with a wooden spoon. But if you don’t have one, a regular metal one will do. And naturally, we cannot do without Have 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 warm sunshine. A jar of the sweetest fruit or berry jam, opened just in time for tea with family or friends, is a great mood booster. Especially if a snowstorm is raging outside the window at that very moment.

Berries preserved in the summer will help us not only lift our spirits, but also improve our health, which is so important in winter.

Well, let's now find out in more detail how to make blackcurrant jam.

Classic recipe for blackcurrant jam for the winter

We will need:

• Currants – 1 kg;
• Sugar – 1 kg;
• Water – 0.5 tbsp.

The currants must first be washed and dried.

Now let's move on to the main thing. Pour water into a bowl, pour a glass of sugar into it and let it boil. Pour in a glass of currants. Cook for about five minutes, stirring frequently.

Pour a glass of both ingredients, continuing to cook and stir, and add the ingredients in the same quantities every five minutes.

Five minutes after adding the last glasses, close. The jars, as you probably know, need to be turned over and wrapped in warmth. This recipe for blackcurrant jam for the winter will be especially useful for those who are trying to make jam for the first time. Plus, it has the special advantage of being well stored at normal temperatures.

Currant jam in syrup

This delicious liquid jam with whole berries will be especially useful if you have a dish on your table that requires a sweet sauce. Basically, of course, these are desserts - curd or dough with filling. They will be just the perfect addition to these goodies.

And it will give vanilla ice cream a really special flavor. If we talk about formal decoration, it would be nice to drop a little cognac into this dessert, for example, and sprinkle with dark chocolate shavings.

The components we need here are:

• Currants – 0.8 kg;
• Sugar – 0.7 kg;
• Water – 1 l;
• Citric acid – 1.5 tsp.

This amount of components will yield approximately one and a half liters of liquid jam.

We sort the berries, remove the stalks, wash and dry. Please note that in some varieties of currants the stalks have to be cut off.

Pour all the available currants into an enamel or stainless steel pan. Next, add citric acid. Thanks to it, our syrup will acquire a more refined taste and will not change its color to a darker one. Pour in sugar and add water. The entire prepared liter at once.

To begin with, our entire mixture must boil. At the same time, we set the gas level a little above average. Afterwards, we make sure to control the gas so that our berries don’t fall apart. It is desirable that they remain intact. After boiling, the currant jam should boil for about twenty minutes on low gas.

Now we take the jars and lids prepared in advance. After the specified twenty minutes have passed, pour our liquid jam into jars. Don't be alarmed if the currants change shape a little during cooking.

The main thing is that the berries are not overcooked. Among other things, despite the fact that our jam turned out to be thin, there is no wateriness in it. The taste is bright and there is a pleasant thickness.

After closing the jars, wrap them up and leave to cool. It is advisable to store this jam in a cellar or pantry 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 for thirty minutes.

Five-minute blackcurrant jam for the winter

This jam fully lives up to its name, because it really only takes 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 this, pour water into the container in which we will cook our jam. Pour in sugar and wait until it boils. At the same time, you need to stir frequently so that the syrup does not burn and unpleasant bitterness does not appear.

Our syrup has finally boiled, and now we pour the berries into it, wait until it boils again, and cook for about five minutes on low gas.

“Five-minute” blackcurrant

This is all. You can eat five-minute blackcurrant jam! Close in prepared jars. When the jam has cooled completely, leave it in the refrigerator.

Recipe for blackcurrant jam for a slow cooker

Blackcurrant is highly valued for the large amount of vitamins in this berry. You can make jam different methods. Including the slow cooker. Perhaps the only easier way to prepare is “five-minute”.

Components:

• Black currant – 1 kilogram;
• Sugar – 1.5 kilograms.

We sort the berries, clean and rinse, everything as usual. Leave in a colander for a few minutes to allow the currants to dry and excess water to drain away.

Place the finished berries in a multicooker cup and sprinkle with the prepared sugar. We put it in the “Extinguishing” mode for an hour and a half to 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 “escape.” The multicooker will do all the work for you.

We present to your attention helpful advice. Some multicooker models have a mode called “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 usually roll the resulting jam into jars. And don’t forget to sterilize them so that you can enjoy the sweetness throughout the winter.

When the jam wrapped in warmth has cooled, be sure to move them to the cellar or pantry. If you don’t have one, any cool place out of direct sunlight will do.

Jelly-like blackcurrant jam

The berries in this jam remain intact, but finished form its texture is similar to jelly.

What we need:

• Currants – 1 kilogram;
• Sugar – 1 kilogram.

You can take any number of ingredients, as long as their ratio is one to one. We remember that before starting cooking, the currants need to be sorted, washed and dried. Now we need to prepare the syrup. Mix sugar with water and, when it boils, add berries.

Before boiling again, we 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, and so on a couple more times. Jelly-like blackcurrant jam is ready! Of course, jam made only from currants is already delicious. But other fruits make its taste even better and more interesting. Shall we try?

Currant and gooseberry jam

This is a very interesting recipe, which uses not only the above-mentioned berries, but also their natural juice.

What we need:

• Currant juice – 250 milliliters;
• Gooseberry juice – 250 milliliters;
• Sugar – 750 grams.

From this number of ingredients you will get a little more than seven hundred grams of thick jelly. To prepare this jam, you will 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. Place the cooking utensils on medium gas. The berries need to be warmed up a little and crushed - then they will give juice on their own. Grind the berries using a sieve, juicer or blender.

Pour everything into a large bowl and add sugar little by little. For one glass of juice you need 2-2.5 glasses of sugar. Mix thoroughly. The sugar has melted, now cover the dishes and forget about it all night.

Morning has come, and now the jam can be rolled. If the mass hardens, it must be heated over medium heat, but no longer than a minute. We roll up the jars when the mass has completely hardened. You can store at normal temperatures. The main thing is to keep it away from heating.

Currant and apple jam

Why don't we try making this rather exotic version of jam? Apples and lemon perfectly highlight the taste of berries!

List of components:

• Currants – 300 grams;
• Apples – 300 grams;
• Sugar – 400 grams;
• Quarter of a lemon.

So, we sort through, thoroughly wash and dry our berries. Place it in a food processor or blender bowl, sprinkle it with sugar and begin grinding until it reaches the consistency of puree. Pour the resulting mixture into a saucepan or large bowl and cook for five minutes.

Apples must be washed and peeled, cored and cut into small pieces. Place the apples in water and add lemon juice. Actually, we only needed it so that the apple slices did not have time to darken.

When our sweet puree has reduced a little, add apples and cook for ten minutes, stirring often. We roll the finished jam into pre-prepared jars. Turning it over, carefully wrap it 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 for tea and cookies. Enjoy!

Currant jam with apricots

This jam may seem more like apricot to you, but in fact the main ingredient here is currants. And now you will understand why.

What do you need:

• Blackcurrant - a couple of handfuls;
• Apricots – 1 kilogram;
• Sugar – 1 kilogram;
• Water – 2 glasses (if you want it very thick, then 1).

Once washed, cut along the seam to remove the pit. Carefully place several currants inside.

We make the syrup and, when it boils, carefully place the apricots in it. Let the jam boil, then let it simmer 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 low gas for fifteen minutes. Again we wait until it cools down. We repeat the cycle three times. There is no need to stir the jam. Just move the apricots carefully.

When the jam has cooled, you can put it in jars. Just be careful so that the apricots don't 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 by this recipe. Orange will make the jam taste much brighter. Try it!

What we need:

• Black currant – 1 kilogram;
• Orange – 800 grams;
• Sugar – 2.5 kilograms.

We sort and wash the berries as usual, and peel and pit the oranges. But don’t rush to throw away the zest! Berries and orange pulp along with zest must be ground in a meat grinder. Pour in sugar and mix thoroughly. After this, you need to forget about the jam for a day. Stir the resulting mixture periodically. After this time, pour the jam into jars. Blackcurrant jam for the winter with the addition of citrus fruits is ready. We put it in the refrigerator.

Traditional blackcurrant jam

This recipe for black currant jam is most popular among housewives.

Components:

• Currants – 1 kg;
• Sugar – 1 kg;
• Water – 0.5 tbsp.

The berries must be sorted, washed and dried. Pour water into a saucepan or large bowl, add a glass of sugar to the water and 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 and remove the foam in time.

Every five minutes, be sure to add one glass of sugar and currants to the pan and cook over low heat. When all the ingredients are in the saucepan, boil for another five minutes and pour into pre-sterilized jars, then roll up with a key.

The jars of jam should be turned over and covered with a warm towel or blanket until they cool down.

The good thing about this jam is that it can be preserved even at room temperature. That is, there is no need to hide it in a pantry or cellar.

Blackcurrant jam with raspberries

Everyone knows how useful currants are. And there’s nothing to say about the benefits of raspberries. If you combine them together, you get a vitamin bomb! This jam will not only protect your immune system in winter, but will also give you a piece of summer.

Components:

• Currants – 750 g;
• Raspberries – 2.2 kg;
• Sugar – 2.2 kg;
• Citric acid – 1 teaspoon.

This jam is prepared starting with raspberries. The berries need to be inspected, washed and left for a while to drain the water. The same procedures should be done with currants.
Berries, currants, and raspberries should be mixed in a common bowl. Then add sugar layer by layer.

Helpful tip: It works best to mix the berries layer by layer. Raspberry layer – sugar layer – currant layer. And so on until the very end. This way the most juice will come out.

Place the jam on medium gas. When the mixture boils, you need to simmer 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 carefully 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 it cools down. You cannot immediately put them away in the cold - this can only be done after a day, when all the jars have cooled down completely.

Blackcurrant jam with added vanillin

And here's another very tasty option jam, where only vanillin is poured from foreign additives. This sweet seasoning will give the jam an amazing taste.

Components:

• Currants – 3 kg;
• Sugar – 3 kg;
• Water – 1.5 liters;
• Vanillin – 1 pack.

Wash the currants as usual. Next, be sure to prepare the sweet syrup. Pour all the sugar into a bowl or pan and pour in the entire volume of water at once. Set the gas to medium and, stirring frequently, wait until the sugar has completely dissolved.

Pour the currants into the syrup and bring to a boil again. After this, 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 very popular 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 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 all 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 frequently.

Roll the finished jam into jars and wait until it cools. Then put it in a cool and dark place.

Helpful advice: it is best to freeze large currants and later use them, if necessary, in compote, yogurt or jelly.

Raw blackcurrant jam for the winter

This jam, as you can understand, does not require cooking. And it is stored in the refrigerator. Preparing raw blackcurrant jam for the winter is easy and simple, but it is better to prepare it in small quantities.

Components:

• Currants – 1 kg;
• Sugar – 1 kg.

The currants must be carefully sorted, all leaves, twigs and rotten berries must be removed. Afterwards, rinse well and let dry. It is best to leave the berries in a colander, this will allow the water to drain faster.

Now you need to put the berries into sterilized jars. Layer by layer you need to sprinkle the currants with sugar. Sugar must remain the topmost layer.

Now seal with lids and leave in the refrigerator for several days. After this time, the berries will release juice and the sugar will turn into syrup. Raw jam is ready.

Thick blackcurrant jam for the winter

Thanks to a 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:

• Currants – 1.5 kg;
• Sugar – 2 kg;
• Water – 1.5 tbsp.

The currants must be sorted and washed thoroughly. warm water and dry, leaving the berries to drain in a colander or 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 which, cook for literally another five minutes.

The finished jam should be allowed to cool. Ideally, at least one night. In the morning, put the jam on the gas again, bring to a boil and boil for about five minutes. Then 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 jam from black currants into jars for the winter.

A simple recipe for blackcurrant jam

The recipe is not at all complicated. Even a child can handle it.

Components:

• Currants – 1 kg;
• Sugar – 1 kg;
• Water – 1 tbsp.

Peel and wash the currants. You don’t have to wait until it dries - you just need to dip the berries in boiling water for literally five minutes. Then put it in a bowl.

In a separate pan, cook syrup from liquid and sugar. When the syrup finally boils, you need to boil it for about three minutes, no more. And it is advisable to stir so that the sugar does not burn.

Finally, this summer the blackcurrants are ripe! 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 ones. They relate to taste. Well, it’s up to the hostesses to decide about the result! I will only say that the taste of this jam is impeccable - not too harsh, not too cloying, which has been tested on all my dear and loved ones. There are only enough supplies for the season!

Ingredients for “The most delicate currant jam “Five Minute””:

Nutritional and energy value:

Recipe for “The most delicate currant jam “Five Minute””:

So! I indicated 30 minutes very arbitrarily, because the cooking process itself is very short, but preparing the jars for jam is very important, because then there will be no time left for this!

We take fresh currants without twigs and other debris, wash them, measure out the required portion - 7 cups of berries - into a separate bowl and leave them to dry slightly. While the berry is drying, prepare the jars.

In my many years of experience, just rinse the jars with soda, rinse thoroughly, and just before loading the jam, put them in the microwave for a minute; for those who don’t have one, hold them over the spout of a boiling kettle until droplets run down the walls. I also wash the lids and put them in a saucepan with water on the fire to sterilize.

When the preliminary preparation is completed, we can proceed directly to the process.

I choose a 5 liter saucepan with a heavy bottom for this amount of ingredients, so that when the berries boil vigorously, our tasty delicacy does not run away from us onto the stove. I prefer to use stainless steel utensils for jam. And sterility is higher and does not burn.

I put the saucepan on high heat. I add 3/4 cup of water. I would like to draw your attention to the fact that “glass” is now a relative value. Therefore, keep it simple, we take all measurements WITH THE SAME GLASS! Then our proportions will remain the same. I measured everything, including the berries, with this glass.

When the water boils, gradually (!!! this is important!!!) pour sugar into it one glass at a time, stirring patiently, trying to bring the sugar until it is completely dissolved - at least up to the 4th glass. The more patience you show at this moment, the better your currants will gel later when they cool down. This place hides the first secret of successful jam.

When all the sugar is dissolved, add 7 cups of berries pre-measured. Here lies the second secret of successful jam. It’s important not to delay dissolving the sugar, otherwise it will quickly begin to caramelize, and we don’t need that at all! So!

Pour all the berries into the actively boiling sugar syrup at once and stir them vigorously, not paying attention to its resistance. Let me remind you that everything happens on the most active fire. It is important! Do not leave the stove, constantly stir the jam, otherwise it may either burn or escape from you.

And so, when the first foam begins to form, we time it for 5 minutes. At the same time, 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 pre-prepared container and not allow the jam to overflow. To do this, sometimes you have to lift the pan over the fire and shake it slightly so that the foam gathers towards the center, which makes it easier to collect. Don’t worry if you don’t collect all the foam, this is a manifestation of the boiling sugar, so when it cools there will be no rags in the jars. But you need to be patient.

Once your jam has boiled for 5 minutes over high heat, remove from heat and begin to put into jars. And here’s another secret - experienced housewives know this, but now I’m turning to the young ones. To ensure that your work of art never blooms, always place your blanks according to the principle “Cold in cold, and hot in hot.” And one more good advice I've been using it for a long time. When I catch the roof from the boiling water, I lightly shake it off the water and pour about 1 tbsp into it. spoons of vodka or something similar in strength, rinse and pour back into the glass until the next cap. And then I tighten the jar filled with hot jam to the very brim. With this approach, your bins will never spoil. And then you can simply store them in a kitchen cabinet or pantry.

I place the jars under a towel until they cool completely. There are no photos of beauty, because today I cooked two portions, quickly poured them into jars and took them to work. And I present to you what happened. The time spent from starting to prepare the jars to cleaning the stove was 1 hour 30 minutes.

I used the same cooking principle for blueberries, it turned out magical! The berries remained intact, not overdried, in a thick and not cloying syrup. Despite the fact that blueberries often turn out watery, but here I was simply pleased with the result. And what, of course, is important for all housewives, the berry is practically “alive”, preserving most of its vitamins for our loved ones!!! And the color turns out deep ruby! I sincerely wish everyone joy from culinary creativity!

Blackcurrant jam for the winter through a meat grinder is a real treasure. If you have a large refrigerator, or maybe even two, then you simply must prepare such a healing delicacy for the winter. The advantage of this jam is that it does not need to be boiled. It is cooked raw and eaten raw. The berries do not need to be cooked one bit. This way we will save everything healthy vitamins, and in winter we really need them. Just imagine opening the jar and feeling all the fresh aroma of blackcurrant, which is so pleasant and unforgettable. All you need for the recipe is real blackcurrants and ordinary sugar, which will help preserve until winter and beyond.




Required Products:

- 500 grams of black currants,
- 600 grams of sugar.

Recipe with photos step by step:

Pluck blackcurrants from the branches, place in a sieve and rinse with a strong stream of water. Leave the berries to sit for a few minutes to allow the water to drain.




Now sort out the currants: tear off the stems. This is a troublesome task, but necessary, because it will be tastier to eat jam without unnecessary details.




Now grind all the currants through a meat grinder.




Pour all the granulated sugar into the resulting mass, the mass will immediately thicken, stir and leave the jam alone for 5 minutes so that the sugar gradually melts.






Then mix again, turning the spoon thoroughly along the bottom so that the sugar is completely dissolved. The result was a thick, aromatic jam. It turns out very tasty too.




Place everything into jars. Glass jars are ideal for canning, as long as they are steamed. Fill the jar to the top.




Cover with a lid and place in the refrigerator until winter. Thus, we have prepared very tasty, healthy and natural blackcurrant jam for the winter using a meat grinder.




Bon Appetite!

Fragrant currant jam is not only a delicious dessert, but also a real storehouse of vitamins, which to the human body so lacking in winter. To make the sweet preparation as healthy as possible, you need to reduce its preparation time to a minimum, and one simple trick will help with this - first twist the berries through a meat grinder.

Redcurrant jam recipe

• Time: 25 minutes.
• Calorie content of the dish: 269 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The skin and pulp of the berries contain a large amount of the natural thickener pectin, so red currant jam through a meat grinder always turns out to be moderately thick and jelly-like. To prepare such a delicacy, sugar should be taken based on a 1:1 ratio, if the jam is prepared by boiling, but if using the “cold” method, then it is taken 1.5-2 times more than plant raw materials.

Ingredients:

• red currants – 2 kg;
• sugar – 2 kg.

Cooking method:

1. Sort the berries, remove the stems, rinse, dry, and grind in a meat grinder.
2. Place currant puree in an enamel pan, add sugar and stir. Place on medium heat.
3. Stirring constantly, wait until it boils, reduce heat to low, and simmer for 5-7 minutes. Leave until completely cool.
4. Then put it on the fire again, after boiling, cook at a gentle simmer for 5-7 minutes. Allow to cool completely, then repeat the procedure again.
5. Place the finished jam while hot in pre-sterilized dry jars and seal.

Five-minute jam through a meat grinder

• Time: 15 minutes.
• Number of servings: 10-12 persons.
• Calorie content of the dish: 283 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

With this method of preparation, the preparation retains most of the vitamins from fresh berries, and due to short heat treatment it can be stored for a long time. True, currant jam through a meat grinder, prepared in five minutes, turns out watery, so it is not suitable for baking and decorating other desserts, but it is a great addition to a cup of freshly brewed tea on a cold winter evening.

Ingredients:

• currant berries – 1.5 kg;
• sugar – 2 kg.

Cooking method:

1. Prepare the berries - sort, rinse, drain. Then grind in a meat grinder.
2. Pour the currant mass into the pan, add sugar, stir. Place on moderate heat.
3. Bring to a boil, skim off any foam that has formed, and simmer for 5 minutes, stirring occasionally.
4. Sterilize the jars over steam or in the microwave, boil the lids.
5. Pour the jam just removed from the heat into the prepared container and roll it up. Cover with a terry towel, leave until completely cool, then store in a place protected from direct sunlight. sun rays place.

Currant jam without cooking

• Time: 8 hours.
• Number of servings: 8-10 persons.
• Calorie content of the dish: 275 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

The healthiest and vitamin-rich sweet preparation for the winter is blackcurrant through a meat grinder, prepared without cooking, or the so-called “cold” jam. For this, the berries can also be crushed in a blender or rubbed through a sieve. This jam should be stored exclusively in the refrigerator, because high temperatures external environment, a delicacy that has not undergone heat treatment may simply ferment.

Ingredients:

• currants – 1 kg;
• sugar – 1.7 kg.

Cooking method:

1. Sort the berries, rinse under running water, and place on a sieve to remove excess liquid.
2. Twist the prepared currants through a meat grinder or grind in another way, add sugar, and mix thoroughly.
3. Leave at room temperature until the sugar crystals are completely dissolved. Stir occasionally, lifting the mixture from bottom to top with a wooden spoon.
4. Place completely homogeneous jam into clean, dry jars, close with nylon lids, and place in the refrigerator.

Currant jelly through a meat grinder

• Time: 30 minutes.
• Number of servings: 12-15 persons.
• Calorie content of the dish: 271 kcal/100 grams.
• Purpose: dessert.
• Cuisine: European.
• Difficulty: easy.

A 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 through a meat grinder to currant jam - raspberries, blackberries, gooseberries, cherries, orange pulp. Many people prefer a more original taste, so they also add aromatic spices to the jelly - vanilla, cinnamon, ginger, etc.