How to cook redcurrant jam for 5 minutes, recipe for five-minute seedless jam with jelly, orange

Thick red currant jam “Pyatiminutka”

Cooking time – 10-15 minutes.

Servings – 1 l.

It is known that during prolonged cooking, the vitamins of berries are lost. To preserve most of them, you need to reduce the cooking process to a minimum. In such a case, the well-known “Five Minute” recipe comes to the rescue. Here, red currants are processed very quickly, so bright and juicy jam will not cause you any unnecessary trouble.

Tip: when the liquid boils, the mass should increase in volume several times. Therefore, to prevent the jam from coming out from behind the edges, grease them with vegetable or olive oil in advance.

Ingredients

Red currants - 3 cups
Granulated sugar - 800 gr.
Water - 200 ml.

Cooking process

At the beginning of preparation, we will select the ripest berries and free them from small debris.

Next, prepare the sugar syrup. To do this, pour the specified amount of water into a thick-bottomed pan, add the required amount of sugar and put everything on low heat. Stir the mixture all the time so that the lower layers of sugar do not burn, and bring it to a boil. Let it sit until small grains of white sand dissolve in the hot liquid.

Carefully, trying not to bruise or crush the berries, transfer the currants into the syrup and mix them with a wooden spoon or spatula.

Bring the jam to a boil again, then immediately reduce the heat to low and set aside for 5 minutes. During the preparation of jam, foam will form on its surface, which must be removed.

We sterilize the jars in advance in a convenient way, boil the lids and dry the containers. When the jam is ready, transfer the delicacy into prepared containers, screw the lids on tightly and leave until completely cool.

If you want to remove the berries from the jam, wait 5 minutes after pouring the mixture into the jars. After this time, the currants will rise and you can easily remove them.

Juicy redcurrant jam was prepared quickly and easily! It can be stored for a long time in a cool place.

Preparing jam jars

Jam jars need to be prepared. You can use jars, both ordinary ones and those with a screw neck. It all depends on what kind of lid you will use to cover the seedless red currant jam.

Be sure to check the jars for cracks and chips on their necks.

Now these jars need to be thoroughly rinsed and sterilized. The easiest way to sterilize is in the oven. Therefore, place the jars and lids in a cold oven and only then turn it on to warm up to a temperature of +120C. As soon as the temperature in the oven reaches 120C, time the sterilization - 15 minutes.

Putting jam into jars

After turning off the jam, immediately pour into sterilized jars. Just at this time the banks are ready.

The seedless redcurrant jam is liquid now, but as it cools it will take on a jelly-like structure. This is explained by the fact that red currants contain a lot of pectin and it is this component that ensures good hardening of the jam.

Seal the jars with a seaming machine.

Now leave the jars of jam at room temperature until completely cooled. There is no need to turn the jars over. And you don’t need to wrap them up either.

Once the jars have cooled, they can be stored in the refrigerator or cellar. Usually the jam is left to cool at room temperature until the morning.

Seedless red currant jam is especially tasty and can be either a stand-alone dessert or suitable for taking a piece of fresh bread, spreading it with butter and topping it with currant jam. It's so delicious! Cook, try and surprise!

With sugar without sterilization

Blackcurrant jam will better retain its beneficial substances if you do not use cooking or sterilization, just chop the berries and sprinkle them with sugar.

List of ingredients

Have to take:

3 parts sugar;
2 parts currants.

Step-by-step cooking process

The cooking process includes the following steps:

First, containers with lids should be prepared (sterilized).
You need to remove the stems of the berries, separate the unripe specimens, wash them, and let the berries dry.
Next, there are two options for preparation: whole berries or chopped. In the first case, whole berries need to be placed in a jar, sprinkled with sugar over the layers, and tamped down well. In the second case, mash the berries with a masher or a blender, mix the puree with sugar, place the container with the mixture in the refrigerator, and wait until the sugar dissolves. Mix everything again and put it into jars.

Dessert should only be stored in a cool place. If stored in the freezer, the volume of sugar should be reduced by three times. The preparation can be used in open pies. You can also prepare a vitamin drink by pouring boiling water over a couple of tablespoons of this jam.

“Pyatiminutka” red currant jam with vanilla aroma

To achieve a jelly-like consistency of the jam, this recipe suggests using gelling sugar rather than regular sugar. It contains citric acid, pectin and agar-agar, which help the product become thicker. While making jam, the vanilla aroma will fill your entire house, so it will be very difficult for the scarlet delicacy to survive until winter.

Ingredients:

Red currants – 2 kg.
Gelling sugar – 1 kg.
Vanilla pod – 2 pcs.

Cooking method:

At the beginning of culinary preparation, we sort out the red currants, removing the stalks, leaves and other small debris. Then we rinse it under running water using a colander and leave it for some time to allow all excess liquid to drain.
Place the dried berries in a saucepan, fill it with a small amount of water and place over low heat, bringing to a boil.
When large bubbles appear on the surface, immediately lay out all the berries and pass them through a fine sieve. The output should be a homogeneous paste.
We put the resulting red mass back on the stove, pour in the specified amount of gelling sugar and the vanilla pieces that we cut in advance. Set aside for 5 minutes, carefully stirring the jam with a wooden spoon or spatula.
After the time has passed, remove the redcurrant jam from the heat and remove the crushed vanilla pods from it.
Transfer the hot jam into sterile jars, seal tightly with clean lids and let the mixture cool completely.

The fragrant currant jam was prepared in a matter of minutes! Enjoy this scarlet delicacy on cold days! Bon appetit!

Classic recipe

Blackcurrant jam made using the method described below will be stored for a long time even in room conditions.

List of ingredients

You need to take:

black currant - 1000 g;
sugar - 1200 g;
water - 400 ml.

Step-by-step cooking process

The preparation method includes the following steps:

The currant berries should be freed from the cuttings, the leaves should be selected, and the tails should be trimmed using small scissors; Rinse with cold water using a colander and drain.
Place a wide bowl of water on the stove and let the water boil.
After boiling, you need to pour the prepared fruits into the water. As soon as the water with the berries boils, you need to reduce the heat and cook the berries for 5-7 minutes.
Then pour sugar in a thin stream over the berries. Do not stir the prepared jam with a spoon. You can shake the pan to distribute the sugar more evenly. After this procedure, the fire on the stove must be set to the minimum temperature so that the workpiece does not gurgle.
Continue cooking the jam for about 10 minutes, then remove the container with the jam from the heat and set it aside to cool.
After cooling, the container with the jam should be put back on the fire and cooked for min. 15. When foam appears, be sure to remove it with a spoon.
The readiness of the jam should be checked in a simple way: you need to drip hot syrup onto the back of the porcelain saucer; If the syrup drop does not spread over the saucer, the jam can be removed from the heat.
The finished product must be packaged hot in prepared containers; the jars should be immediately sealed with sterilized lids.

From the specified amount of ingredients you will get approximately three half liter jars of jam. If the berry is sweet, the amount of sugar can be reduced by half. The cooking process will differ in the number of boils. In order for the jam to be stored all winter, it will have to be boiled four times (approx.).

With gelatin for the winter

Five-minute red currant with gelatin is a tender, thick and incredibly vitamin jelly. Not everyone likes the sour taste of this berry, but its medicinal benefits are invaluable! Therefore, when preparing several jars of this delicacy, sweeten it a little more! And the result will pleasantly surprise you!

Portions: 8

Cooking time: 15 min.

Ingredients:

Red currants – 3 kg.
Gelatin – 5 gr.
Granulated sugar - 3 gr.
Water – 250 ml.

Cooking process:

Place gelatin in a bowl and fill with water. Place in a water bath and keep until completely dissolved. Cool.
We wash the red currants and remove unnecessary branches and leaves. Place the berries in a blender bowl and puree until smooth.
Pour the berry mixture into a saucepan, add granulated sugar, stir and add gelatin. Place on the fire until it boils, and then cook for another 5-7 minutes.
Pour our jelly into jars and carefully roll it up. As the mixture cools, it will thicken; before that, you need to turn it over and cover it with a towel.

Bon appetit!

With raspberries

The delicate sweetness of the raspberries in this preparation will highlight the sour taste of black currants.

List of ingredients

Have to take:

one and a half kg of currants;
half a kg of raspberries (the total mass of berries will be 2 kg);
2 kg granulated sugar.

Step-by-step cooking process

The cooking process includes the following steps:

First you need to prepare the blackcurrant berries.
Then you should select whole raspberries and add them to the currants in a basin or cooking pan.
After this, you need to cover the berry mixture with sugar and leave the pan overnight (but not less than 12 hours).
After releasing the berry juice, the pan with the contents must be placed on the stove. Over moderate heat, bring assorted berries to a boil, cook for 5 minutes. After cooking, remove the pan from the heat and let the contents cool. This procedure must be done twice more. Be sure to remove the foam when it appears. After the third boil, the dessert must be poured into the prepared container. Choose a cool place for storage.

With raisins and orange

A delicious option, new to my collection! I tried it and really liked it. Write down the recipe.

Ingredients:

Red currants - 600 gr.
Raisins - 400 gr.
Sugar - 600 gr.
Sweet orange - 2 pcs.

Let's start with the oranges, cut them into thin slices along with the peel and place them on the bottom of the pan. Fill with water to cover and put on fire. Our task is to boil them so that the skin becomes soft. Cooking time depends on the orange, approximately 8 minutes.

When the oranges have softened, add washed raisins and peeled and washed red currants. Add sugar and cook everything together for 10 minutes. Pour hot into sterilized jars and seal. Yummy is ready!

The taste is interesting, citrusy, the raisins are saturated with syrup and then burst on the tongue like sweet bombs. It is delicious! At least a couple of jars, but try to close them.

Method for preparing five minutes with honey

For the winter period, the combination of red currants and honey is important.

The ingredients are needed in the following quantities:

1 kg of berries;
800 g honey;
400 ml water.

Cooking steps:

Dissolve honey in water and bring to a boil over medium heat.
Pour red currant berries into the resulting syrup and cook them for 5-15 minutes.
Periodically skim off any foam that appears on the surface.
Roll up and place in sterile glass jars.

With strawberry

Blackcurrant jam in combination with strawberries will become more beneficial, due to the increase in vitamin C and folic acid contained in strawberries, and will increase the strengthening effect on the vascular system. In addition, strawberries are low in calories, and the nutritional value of such a dessert will increase by only 30 kcal.

List of ingredients

Have to take:

one part black currants (for variety, add red currants, in this case take the berries in equal parts);
two parts of Victoria;
two and a half parts sugar.

Step-by-step cooking process

The cooking process includes the following steps:

Strawberries must first be washed, dried, freed from leaves, and large specimens must be cut in half. Then put it in a cooking container.
You need to pour sugar on top of the strawberries, leave the container with Victoria on the table for several hours so that the juice is released from the berries.
Then the container with the workpiece must be placed on the stove over low heat and wait until it boils. Using a slotted spoon, carefully remove the softened strawberries.
The prepared currants must be mashed with a masher until pureed, then put in hot syrup and cooked over low heat until the liquid has evaporated by half.
After this you need to add strawberries. And, stirring carefully, bring the mixture to a boil, then remove the container from the heat and leave to cool. This procedure should be done three times (appointments) so that the Victoria does not boil over.
At the end of cooking, the finished dessert should be poured into clean jars and sealed with lids. The dessert should be stored in the refrigerator, pantry, or cellar.

The strawberry-currant delicacy can be diversified by adding fresh mint leaves in the middle of cooking (the amount depends on preference).

Five-minute jelly

Five-minute red currant jelly is a real storehouse of vitamins. Red currants are very popular in folk medicine. It has anti-inflammatory and restorative properties. One spoon of this jelly will help you stay healthy all winter. And it's also incredibly tasty!

Portions: 2

Cooking time: 40 min.

Ingredients:

Granulated sugar 1 kg
Red currants 1 kg
Water 1 tbsp.

First of all, you need to sort out the red currants, and then lightly press them down and pour them into a saucepan for making jam. Pour water over the berries.
Place the pan over high heat and wait until the berry mixture begins to boil. Now leave the berries for another 5 minutes without reducing the heat.
Boiled berries need to be mashed through a sieve to remove all small seeds. Pour granulated sugar into the resulting mass, put it back on the stove and cook for 5 minutes.
The finished jelly should be poured into jars, rolled up well and kept under a towel until the jelly is completely cooled. As the jelly cools, it will begin to thicken.

Ready! Bon appetit!

With cherry leaves

Despite the strong aroma of currants, the taste of the jam can be given a cherry tint. To do this, before starting to prepare the jam, several cherry branches with leaves should be boiled in 0.5 liters of water. The color of boiling water will turn greenish with a cherry smell. After boiling, the cherry branches need to be removed from the pan; they will no longer be needed. Next, the process of making jam should be done according to the classic recipe, repeating steps 1-8. The quantity of ingredients must be taken in accordance with the composition indicated in the classic recipe.

Blackcurrant jam. Recipe with cherry leaves.

The finished jam should be served in rosettes at tea parties, with pancakes and pancakes, and can be used to decorate ice cream.

Jam with lemon and red currants

A delicious option with a citrus aroma.

Ingredients:

Red currants - 1 kg.
Large lemon - 1 pc.
Sugar - 1 kg.

Rinse the currants under running water, remove debris, leaves and twigs. Toss berries with sugar. And here there are 2 options: squeeze out the lemon juice completely and pour it into the berries, or cut the lemon into slices and add it to the currants in this form. Choose what you like best.

Place on low heat and bring to a boil. Cook for 5-10 minutes. Let it cool and infuse overnight, covering it with a lid from dust. In the morning, bring it to a boil again and pour it hot into a sterile container.

Turn over, wrap and let cool completely before storing. Yummy with a subtle citrus aroma is ready!

Best cooking methods

The choice of currant preparations for the winter can be different, it all depends on taste preference.

A simple recipe for sugar-free currants for the winter

To make jam, you will need 1 kg of berries.

How to prepare dessert:

The currants are washed and dried.
Berries are poured into jars to the brim.
The container is placed in a pan, water is poured in, which should reach the shoulders of the jar.
The water is heated, but should not be brought to a boil so that the container is not damaged.
As the currants boil, fresh ones are added. This process is carried out until it is noticeable that the berries will no longer settle.
Cover the jars with lids and cook the jam for another hour.

The container is rolled up, turned over and cools down in this position.

Option with red currants

To prepare a red and black currant dessert, you will need the following ingredients:

berries – 1 kg (there should be 2 times more black currants than red currants);
sugar – 1.5-2 kg.

Cooking process.

The berries are separated from the branches and washed.
Place in a bowl and bring to a boil over low heat. If the currants are dry, you can add a little water.
When the main ingredient boils and bursts, add the required amount of granulated sugar. The amount of sugar will depend on how sweet the berries are, the required shelf life and the thickness of the jam.
Again the mass is brought to a boil over low heat.
Sometimes you need to stir the jam and remove the foam.
The dessert is boiled for 10-15 minutes, and to preserve the jam for a longer period, it needs to be cooked for up to half an hour.

The delicacy is served hot. Afterwards it should stand for 20 minutes in an open jar. This is necessary so that a protective layer is formed on the dessert. Then the jar is rolled up or covered with a plastic lid.

Blackcurrant jam with fructose for diabetics

When preparing dessert for diabetics, you need to prepare the following ingredients:

black currant – 1 kg;
fructose – 750 gr. (1 kg sorbitol);
agar-agar – 15 gr.

The main ingredient is cleared of twigs and placed in a colander to rinse. Then the berries need to be chopped. You can use a blender.

Next, the pan is sent to the fire, the mixture is cooked until it boils. Afterwards the jam is poured into jars and they are sealed.

Recipe with apples for the winter

A wonderful recipe with apple-currant aroma and bright taste. As a counterbalance to sour currants, I recommend taking sweet apples. It will turn out great!

If your apples are also sour, then the amount of sugar can be increased.

Ingredients:

Red currants - 600 gr.
Sweet apples - 400 gr.
Sugar - 600 gr.

Peel the currants from the branches, puree them with a blender and pass through a sieve to separate the juice and pulp from the skins and seeds. Try to keep the cake almost dry. Peel the apples and puree them in a blender.

Mix everything in one pan and add sugar. Cook for 5-30 minutes depending on the desired viscosity of the jam. The less we cook, it will be more fluid, the longer we cook, the thicker it will become.

Pour hot jam into sterilized jars and roll up. Place on the lids, wrap in a warm towel or blanket. Leave at room temperature until completely cooled and then store. Delicious and simple!

A simple recipe for jam through a meat grinder without cooking

Here's the recipe, it couldn't be simpler. Personally, I like to cook using the raw method. The aroma of fresh currants is felt even in winter.

Ingredients:

Blackcurrant – 1 kg
Sugar - 2 kg

Preparation:

1. Grind clean and dried berries through a meat grinder. Add sugar there and stir.

2. Place in clean, sterile jars, leaving a distance of 3-4 cm to the edge. Place a layer of sugar on top. Close with lids and store in a cool, dark place. Although with this recipe, it can be stored at room temperature.