Blackcurrant jam for the winter: 12 healthy and simple recipes

Thick jelly-like blackcurrant jam

Thick, jelly-like blackcurrant jam is an incomparable delicacy. All jelly lovers will especially like it. Thanks to natural pectin, you don’t need to fuss with it for a long time; it hardens quickly and well. This is the best jelly to use for baking. And besides, it's incredibly delicious!

Portions: 6

Cooking time: 25 min.

Ingredients:

Black currants – 3 kg.
Sugar – 3 kg.
Water – 500 ml.

Cooking process:

We get rid of the twigs and stalks so that nothing interferes with the taste of the jam. Wash the berries and place them in a cooking container.
Cover the currants with sugar and pour in 2 tbsp. water. Place the mixture on the stove, remembering to stir. After the mixture begins to boil, cook for another 5-10 minutes until the berries begin to burst.
Now use gauze to strain the jam. Pour the resulting juice into a saucepan and cook, and when it boils, keep it on the fire for another 5 minutes.
Remove the jelly from the heat and pour into jars. Roll up the still hot jam. Leave at room temperature until completely cooled.

Bon appetit!

Currant jam for the winter - you'll lick your fingers

Another delicious recipe that will lick your fingers. This jam is not difficult to prepare, but in the end you will be pleasantly surprised by the taste. But before you cook, you need to prepare the ingredients:

black currant – 400 g;
granulated sugar – 200 g.

Cooking time – 4 hours

Shall we get started?

We sort and wash the berries well. Then pour it into the pan. Place the container on the fire and start cooking. From this process the berries will produce juice.

Advice! To prevent the berries from burning, you should stir them regularly.

After the currants have released their juice, pour the contents into a colander in small portions. In this case, there should be another container under it. Grind the berries with your hands. This should be done so that the fruits produce juice. The result will be a mixture with pulp.

We send her to the fire. Let's boil. Then add sand and gently mix it into the mixture.

Cook the jam over low heat for about half an hour.

Note! You need to cook it several times. At the same time, constantly bring to a boil, and then let it cool.

After the third boiling, when the currants have cooled, you can sort them.

We will not immediately send the jars to a cool place. They should cool to room temperature. Moreover, keep them in the room for a couple of days. After which you can send the treat to a cold place.

A simple recipe for blackcurrant jam without cooking

Black currants without cooking are a quick, easy and incredibly healthy way to prepare them. Such berries retain as many useful substances as possible, as well as their natural aroma. And it tastes like a real delight!

Portions: 4

Cooking time: 5 hours

Ingredients:

Sugar -1 kg.
Currants – 1 kg.

Cooking process:

Tip: The amount of sugar depends on where you are going to store the jam. If the temperature is from 0 to 8 degrees, then use a 1:1 ratio. If the temperature is higher, then increase the amount of sugar to 2 kg. for every kilogram of berries.

We wash the currant fruits, remove the branches and spoiled berries. Wash the berries again and leave them in a colander to dry.
In a blender bowl, mix the berries and sugar and grind them until a homogeneous berry puree is formed.
Let the resulting mass sit for a couple of hours, stirring occasionally every half hour so that the sugar dissolves better.
After this, place the jam in chilled half-liter jars and close with plastic lids.

Tip: Add a spoonful of sugar to the top of each jar to keep the jam better.

Bon appetit!

With sugar in a slow cooker

Cooking dessert in a slow cooker eliminates the use of water and reduces cooking time.

List of ingredients

1 part berries
1.2 parts sugar

Cooking process

The preparation method includes the following steps:

On the multicooker panel, you must first set the “quenching” mode.
Place clean berries and sugar in a bowl, close the lid, and turn on the selected mode. After 2 hours, the jam will be cooked.
Dessert should be packaged hot in clean jars. Immediately screw the lids on the jars and let them cool.

The preparations must be stored in a pantry, cellar or refrigerator.

Delicious blackcurrant jam through a meat grinder

Blackcurrant jam made from a meat grinder is a thick, jelly-like homemade delicacy. This homemade preparation is easy to prepare, and therefore even novice housewives can handle it. Simple and tasty – the main merit of this delicacy!

Portions: 10

Cooking time: 7 hours

Ingredients:

Currants – 3 kg.
Sugar – 3 kg.

Cooking process:

First, wash the berries. To do this, pour them into a large container, you can use a basin or bucket and mix them several times, then begin to carefully drain the water. We sort through the currants, removing branches and petioles. And leave it to dry for a couple of minutes.
Now we take a deeper enamel plate and a meat grinder. Twist the berries.
Add sugar to the berry mixture and mix thoroughly until the sugar dissolves. Leave the currants in this form for 6 hours. During this time, the sugar crystals will completely disappear.
After this, put our basin on the stove and cook until it boils, and then boil for another 15 minutes.
We send the finished jam into sterilized half-liter and liter jars. Let's roll up.

Bon appetit!

Jam 11 glasses

Making jam according to this recipe is quite simple and quick. The delicacy turns out very tasty and appetizing.

Ingredients:

berry – 11 tbsp.;
sugar – 15 tbsp;
water – 2 tbsp.

How to cook:

Peel, wash and lightly dry the blackcurrants.
Pour 7 cups granulated sugar and 2 water into the prepared cooking container.
Boil the syrup until the sugar has completely melted.
Pour all the currants into a container, bring to a boil and boil for a quarter of an hour.
After the time has passed, pour in another 8 glasses of sugar and mix the contents thoroughly. Now turn off the gas and wait until the berry mass becomes homogeneous.
The delicacy is ready, all that remains is to pour it into jars and roll up the lids.

You will get 8 half-liter jars using this recipe.

How to make blackcurrant jam with whole berries?

Blackcurrant jam is the most valuable homemade product. Prepared according to this recipe, the currants will retain their shape, and the jam will turn out incredibly beautiful. This delicacy tastes amazing! Pamper your family and surprise your guests!

Portions: 4

Cooking time: 20 min.

Ingredients:

Black currant berries – 1 kg.
Granulated sugar – 1.5 kg.
Water – 250 ml.

Cooking process:

We clean fresh blackcurrant fruits from twigs, bad and dry berries. We wash the sorted berries and let them dry for a couple of minutes (because the berries may burst due to excess moisture).
In a separate pan, cook the syrup: add sugar to water, stir and bring to a boil until the sugar is completely dissolved.
Pour currants into the prepared syrup and mix. Reduce the heat and wait for the mass to boil, marking it for exactly 5 minutes. after boiling and remove the jam.
We remove the foam from the jam and put it in jars, roll it up.

Bon appetit!

Classic recipe for blackcurrant jam

What you need (for 1.5 l):

black currants – 6 cups (about 1 kg);
water – 1 glass (0.25 l);
sugar – 4 cups (1 kg).

How to cook:

Wash and sort the berries. Remove the branches.
Place the berries in a saucepan and add sugar.
Pour in a glass of water.
Let the berries stand for about an hour and release the juice.
Bring the contents of the pan to a boil over low heat and cook for 15 minutes, without stirring, but skimming off any foam that appears on the surface. The foam is later served with tea or milk; it is very tasty, especially if the foam is warm and the milk is cold.
Place the jam in jars, which must be washed and sterilized in advance.
Cover the jars with metal lids that have been boiled for 10 minutes.
Place the jars with their roofs facing down to ensure the seal is sealed.

After 5-10 minutes, you can return the jars to their original position, and in the morning put them in the pantry or basement.

A simple and delicious recipe for blackcurrant jam in a slow cooker

Blackcurrant jam in a slow cooker is a modern, proven method of thermally preparing berries. The multicooker greatly simplifies cooking, and in addition, all the berries are heated evenly and kept whole. The color of this jam is simply luxurious, and the taste is pure pleasure! Try it!

Servings: 6 Cooking time: 1.5 hours

Ingredients:

Currants (black) – 2 kg.
Granulated sugar – 2.5 kg.

Cooking process:

We wash and dry the jam fruits well, remove unnecessary twigs, leaves and other debris.
Place the berries in a multicooker bowl and sprinkle granulated sugar on top. Mix the mass.
Set the multicooker to “quenching” mode, select a time of 1.5 hours and close the lid. Don't forget about the jam and stir it every half hour!
Place the warm jam in half-liter jars and seal. Leave in a warm place until it cools, then put the seams in a cold place.

Bon appetit!

Basic rules and tips for making jam

It is important to adhere to the following:

Berries must be taken of the same ripeness, and be sure to clean them of stems, branches, and leaves.
The currants should be washed in a colander with running water and drained well.
To cook sweets, you should use brass, enamel or stainless steel dishes with a thick, flat bottom. Copper utensils destroy ascorbic acid in berries.
It is better to use wide containers for cooking: the thinner the layer of jam, the less time it takes to prepare it. It is necessary to cook the preparation over medium and low heat, otherwise the jam may burn.
The shelf life of the product is affected by maintaining the proportion of berries, sugar, and water. When heating, most often take 1 part of berries to 1.5 parts of granulated sugar. If the jam is raw, then the amount of berries to sugar is taken in a 1:2 ratio. When storing in the freezer, do not add a lot of sugar to the berries. And when storing in the refrigerator, be sure to take 2 parts granulated sugar for 1 part of the berries to ensure long-term storage.
It is recommended to place the preparations in a clean container prepared in advance in a container no larger than 350-500 ml, since after opening, microbes enter the jar and the jam may turn sour. If the dessert is not all eaten, you can pour a few tablespoons of sugar into the jar on top of the prepared jam; it will prevent air from entering the dessert.
If you were unable to prepare a delicious currant dish in the summer, you can store the berries in the freezer. To do this, use whole, most ripe berries. Before putting into the chamber, peeled and washed fruits must be dried. Freeze the entire prepared volume of berries in small portions. The harvest should be stored in tightly packed bags. In winter, you can make jam from this berry according to any recipe you like. Freezing may also be necessary for making jam, jelly, compote, and fruit juice; it can be used to prepare cake cream. And simply, after defrosting, enjoy the aromatic berry.

It is important to remember that for people prone to blood clots, after a stroke or heart attack, or with problems with the gastrointestinal tract, consuming blackcurrant desserts, including jam, is not recommended due to the high content of vitamin K and the presence of malic and citric acid.

Author: Irina Durymanova

A simple recipe for blackcurrant jam in a frying pan

Making blackcurrant jam in a frying pan is a great way to make a few jars of sweets. Our grandmothers knew this recipe well. And in order for the jam to turn out to be of high quality, be sure to look for a cast iron frying pan. This way you will not only save granulated sugar, but also prepare a delicious treat!

Portions: 1

Cooking time: 15 min.

Ingredients:

Currants – 750 gr.
Sugar – 250 gr.

Cooking process:

Tip: It is best to take a cast iron frying pan, or at least choose one with high sides so that the jam does not run away.

We sort out the currants, pour cold water in a plate, leave for a couple of minutes so that all the debris floats to the top. Remove it with a spoon and drain the water. Let the berries dry for a few more minutes.
Heat the pan in advance. Pour the berries into the frying pan, set the heat to high and fry for 3-5 minutes. Large ripe berries will burst due to temperature and release juice, while small ones will remain whole.
When the juice has separated, you can add granulated sugar. Mix our mixture and cook until it boils. And then boil for another 5 minutes. During this time, the sugar should completely dissolve, and the pectin will be released and thicken the jam.
While still warm, pour the jam into a half-liter jar and roll it up.

Bon appetit!

Spin

Cool the jam slightly before swirling. If you bottle it hot, there is a chance that some jars will contain more berries and others will contain more syrup. If you let the mixture cool for too long, it can become very thick, making it more difficult to pour into jars. Lacquered lids will also not be superfluous, as they will prevent oxidation.

Delicious blackcurrant jam with orange

Blackcurrant jam with orange is a divine combination of sweet and sour currant fruits with citrus notes. And besides, it contains twice as many vitamins and minerals! Experiment and diversify your homemade preparations. The family will be delighted!

Portions:4

Cooking time: 8 hours 30 minutes.

Ingredients:

Blackcurrant – 1 kg.
Sugar – 1 kg.
Orange – 1 pc.
Water – 200 ml.

Cooking process:

We wash fresh blackcurrant fruits in a bucket of cold water. We will cook the jam without twigs and leaves, so we remove all debris.
Wash the orange and cut off the zest. Grate the zest or grind in a blender. Cut the orange slices into pieces and remove the white line from the walls of the citrus.
Place the berries and orange slices in a blender bowl and grind into a smooth puree.
Add the zest, transfer the whole mass into a saucepan, mix with granulated sugar and send to cook. After the mixture begins to boil, continue cooking for another 10 minutes.
Remove the pan from the stove and leave the jam for 8 hours so that it thickens and is saturated with the aroma of orange zest.
Put the jam on the fire again. When it starts to boil, time it for 15 minutes, boil during this time and remove from heat.
Pour hot jam into jars and roll up.

Bon appetit!

Jelly with cooking

When heated, black currant retains all its vitamins and minerals.

List of ingredients

You need to take:

berry mass - 10 tbsp.;
granulated sugar - 12 tbsp;
water - half a liter.

Step-by-step cooking process

The process of making jam includes the following steps:

The berries, cleared of debris, must be washed and dried. Water should be brought to a boil in a wide basin or pan with a thick bottom, then you need to pour the berries into the basin and boil it for 3 minutes.
Then you need to pour sugar on the berry; Carefully, without damaging the berries, mix everything with a spoon. Boil the jam over low heat for about 20 minutes. The foam must be removed.
The finished jelly is packaged in pre-prepared clean jars and sealed with sterilized lids. The finished product must be allowed to cool.

You can store the dessert in the pantry or refrigerator. Berries from the preparation can be used to prepare filling for pies; make fruit juice from jelly.

Step-by-step recipe for black and red currant jam

Black and red currant jam is a wonderful combination for homemade jam. The two varieties of currants complement each other well in taste. This is a fragrant and mouth-watering delicacy. And besides, real natural vitamins! This jam is a real treasure!

Portions: 5

Cooking time: 5 hours 30 minutes.

Ingredients:

Currants (black variety) - 1 kg.
Currants (red variety) - 250 gr.
Sugar – 1.5 kg.
Water – 250 ml.

Cooking process:

We sort out the currant fruits, remove twigs and leaves, as well as other debris. Wash it in a deep bowl so that all the dust particles float to the top. Drain the water and let the water drain through a colander and let the berries dry.
Mix berries with sugar. And put it in a saucepan on the stove. When the mixture boils, boil for 5 minutes. And remove the pan. Let the mixture brew for 5 hours.
Then put the jam back on the stove. And again after boiling, boil for 15 minutes.
Remove the prepared jam and pour it into jars while still warm.

Bon appetit!

With banana

A mixture of currants and bananas will be especially useful for normalizing heart muscle contractions due to the high potassium content in bananas (0.36 g per 100 g), and due to the presence of iron in bananas, you can increase the level of hemoglobin in the blood.

List of ingredients

You need to prepare:

1 kg currants;
0.8 kg sugar;
3 bananas.

Step-by-step cooking process

The cooking process includes the following steps:

You need to remove branches, leaves, and stalks from currants. Not quite ripe berries are also suitable for harvesting.
Bananas should be washed, peeled, and cut into small pieces.
Using a blender or meat grinder, grind the prepared fruits and berries. Then the crushed mass needs to be covered with sugar and mixed.
Place the bowl with the workpiece on the stove over moderate heat, bring the mixture to a boil, reduce the heat, continue to cook over low heat for 15-20 minutes.
At the end of cooking, remove the pan from the heat. The product should be packaged in prepared containers and stored in a cool place.

The product does not need long-term boiling; bananas help achieve the required thickness of the product. This dessert will be an original addition to tea drinking with any pastries.

With yellowfix

Modern housewives can completely create savory dark currant jams using the following ingredients:

Ingredients:

fruits – 1 kg
soft sand - 1 kg
filtered water - 1 glass;
Zhelfix - 1 sachet

Preparation:

Pre-prepared currants are simmered for a couple of minutes. 2/3 of the total number of berries is crushed using a blender, passed through a sieve and the resulting puree is poured into the total mass.
Place the vessel on the fire and boil the mixture for 5 minutes. after boiling, then allow to cool.
The resulting mixture is mixed with gelfix and boiled, then add sugar and cook for another 4 minutes.
Next, the finished delicacy is canned and sent to storage.