• Water supply
• Pumps
• Water purification
• Wells
• Filters

Blackcurrant jam 7 cups of berries. Five-minute blackcurrant jam recipes with photos step by step. Preparing berries and containers

Currants are one of the healthiest and most delicious berries, which are often grown in summer cottages. Its value is due to its rich content of vitamins and microelements. The berries are usually prepared in the form of jam. There are many recipes for making this delicacy. Particularly popular is the jelly-like jam “Pyatiminutka” made from currants, which has a delicate gelatinous consistency. It can be eaten separately, with tea, and added to pies as a filling. For preparation you will need the berries themselves, water and sugar.

Preparing berries and containers

It is recommended to pick berries for winter harvesting in sunny weather, when the bushes are completely covered with ripe bunches. The ripeness of black currants is easy to determine by taste and color: it is blue-black and sugary, with a slight sourness. A similar approach can be applied to red currants, which in the finished state have a rich amber color and are glassy.

Overexposure of the harvest on the bushes leads to a partial loss of useful components. In addition, such berries will be stored less.

Berries with a thin shell are suitable for jam.. They are pre-washed, sorted and excess debris is removed. Dense currants can be frozen whole after drying them.

Before you start preparing winter jelly-like currant jam, prepare jars. It is recommended to take small containers - 0.5 or 1 liter. Subsequently, it will be more convenient to use the jam in a short time.

Further preparation is as follows: check the integrity of the glass, wash the jars with soda, pour over them with boiling water and dry them. Due to the presence of acid in the berry, interaction with metal leads to oxidation, so varnished lids are used. For the same reason, the cooking procedure is carried out exclusively in enamel pans, and stirred with wooden spatulas.

Popular recipes

Jam, rolled into glass jars, will be a significant help for the body in winter, because the lack of vitamins is especially noticeable at this time.

To prepare jelly-like jam, you should know one trick: when cooking, do not pour out all the sugar at once. Some should be left to be added at the very end of the process.

The most popular recipes are described below.

Currant jam "Pyatiminutka"

Five-minute is a figurative name, since it takes a little more time to prepare. But nevertheless, jam is considered quick to hand. This recipe does not imply excessive thickness, because water is added. As a result, more syrup comes out than berry mass. The point is that the sweet liquid thickens after cooling and acquires a jelly consistency.

Ingredients:

• 2 liters of black currants;
• 2 kg granulated sugar;
• 500 ml filtered water.

If you take red currants, then you will need 1 kg more sugar, since this berry is more sour.

The cooking procedure is as follows:

1. 1. Sort the currants, remove the weeds and wash them in running water several times. Place in a colander and allow the water to drain.
2. 2. Make sweet syrup from two glasses of sugar and water. After boiling and complete dissolution of the grains, add the berries. They keep it on the fire for exactly 7 minutes, and the time is measured not from the moment the berries boil in the syrup, but immediately.
3. 3. Remove from the stove, add the remaining granulated sugar and mix thoroughly. When the consistency becomes smooth, pour into prepared jars.

The more intensively the berry mass is mixed during cooking, the more uniform the consistency is.

After screwing on the lids, turn the jars upside down and leave them without wrapping. After complete cooling, store in a dark place.

If you use red currants, the course of action is slightly different:

1. 1. The fruits are also sorted, washed, the branches are removed, but the tails are left.
2. 2. Sprinkle with sugar and set aside for 1-2 hours. This is necessary for the juice to flow.
3. 3. After the allotted time has passed, place the container on high heat and bring to a boil, stirring continuously with a wooden spoon. After boiling, leave for 3–4 minutes, then reduce the heating intensity. Wait another 2 minutes and remove the pan from the stove.
4. 4. Transfer the jam into a sieve and grind, thereby achieving a homogeneous mass. The seeds and tails are removed at the same time.

Pour the hot jelly into jars, close with lids and cool at room temperature. Such preparations are also stored in the kitchen cabinet.

If the syrup is not thick enough, boil it a little longer so that the excess water evaporates. If the walls of the pan are covered with a viscous coating, it means that the jam is guaranteed to harden to a jelly-like state.

Currant jelly with orange

Jelly-like currant and orange jam is an innovation in the culinary field, but has already gained well-deserved attention. Thanks to the inclusion of citrus fruits, a special piquant spice appears in the taste.

Jam ingredients:

• berries - 1 kg;
• sugar - 1 kg;
• medium-sized oranges - 2 pcs.

From the presented quantity of products you will get 3 jars of 0.5 liters of ready-made jam.

Step-by-step cooking instructions:

1. 1. Pass the currants through a meat grinder and add granulated sugar. You can grind the berries using a puree press.
2. 2. One orange is twisted together with the zest. Only the juice is squeezed out of the second.
3. 3. Add the orange pulp to the general composition, pour in the juice and mix thoroughly.
4. 4. Place on low heat, bring to a boil and set aside for 7–10 minutes.

Hot jelly is poured into sterilized jars and sealed tightly. After cooling, store in a dark and dry place.

"Pyatiminutka" with vanilla

Despite the standard cooking procedure, the new ingredient adds a twist to the dessert. Replacing regular sweet sand with gelling sugar allows you to end up with a gelatinous consistency.

Ingredients:

• 4 kg of berry fruits;
• 4 kg of gelling sucrose;
• 4 vanilla sprigs.

1. 1. First, sort out the currants, remove branches and leaves.
2. 2. Then rinse several times and dry on paper towels.
3. 3. Pour in a glass of water and boil for 4–5 minutes.
4. 4. The resulting pulp, without cooling, is thrown onto a sieve and ground.
5. 5. Return the porridge back to the pan, add the sugar mixture and vanilla.
6. 6. After cooking for 5-7 minutes, turn off the heat.
7. 7. Before placing in containers, remove the vanilla pods.
8. 8. Hot cans are immediately rolled up.

A delicacy made with honey is no less tasty.. In this case, artificial ones are used, since natural ones release carcinogens when exposed to high temperatures.

First make honey syrup from equal amounts of honey and water, boiling it for 5–10 minutes. Add the berries there and continue cooking for another five minutes. All that remains is to pour the jam into containers and close.

White currant jelly in a slow cooker

Another option, only with white currants.

For the preparation, measure out berries and sugar in equal proportions; no water is required.

The algorithm of actions is as follows:

• They sort through the crops, remove twigs and other debris.
• Load the multicooker with berry and sugar raw materials.

Good afternoon, dear readers!

Summer is in full swing, and we are eager to enjoy our favorite berries. For some it's strawberries, others prefer raspberries, but for me there is nothing tastier than blackcurrant!

You can make sweets, jam, and candies from it, but I will offer you jelly-like currant jam, which has many interesting recipes.

Blackcurrant jelly is not only tasty, but also very healthy. The fruits have many, simply magical properties. In the summer, when eaten fresh, they can perfectly heal the body, and in the winter, they will saturate us with vitamin C and other valuable substances.

What beneficial properties and contraindications does blackcurrant have?

First, let's look at the benefits this berry brings. What vitamins can be found in it?

• ascorbic acid;
• pyridoxine;
• pantothenic acid;
• thiamine;
• carotene;
• niacin, etc.

Currants are not devoid of microelements:

• calcium;
• iron;
• sodium;
• phosphorus;
• zinc;
• copper.

Based on this composition, one can understand why it is so revered by traditional healers:

• strengthens the heart and blood vessels;
• used in the treatment of atherosclerosis;
• thanks to a large number of antioxidants, it successfully fights cancer;
• affects brain health;
• helps with stomach and intestinal disorders, diarrhea;
• increases blood circulation, therefore it is used in the treatment of the female genital area;
• cures skin diseases such as psoriasis and eczema;
• acts as a medicine for kidney diseases, as it has a diuretic effect;
• Due to its vitamin composition, it is prescribed for vitamin deficiency.

However, not everyone will benefit from black currants. Fruits are not recommended for the following diseases:

• hepatitis and other liver diseases;
• stomach diseases, including ulcers and high acidity;
• increased thrombus formation.

During pregnancy, contraindications should be taken into account. If they are present, it is better to consume the berry in limited quantities.

How to make jam?

Many readers do not like to mess with jam, especially in the summer. It’s hot, but I really don’t want to stand by the stove! But if you have black currants growing in your dacha, five-minute jelly jam will be very useful. It's not difficult to prepare. Let's look at the recipe step by step.

Five minutes

Ingredients:

• 4 tbsp. fruits;
• 6 tbsp. granulated sugar;
• 2 tbsp. water.

Preparation:

1. Pour half of the sugar into the water.
2. Boil.
3. Add currants and boil for 7 minutes.
4. Pour in the rest of the sugar.
5. Cook for another 5 minutes.
6. Pour the currants into sterilized jars and roll up.

You need to store the prepared jam for five minutes in a cool place in winter.

Jam for 7 cups of berries

You can make jam to any proportions. It all depends on how many berries you have. Here is a recipe for 7 cups of currants. Ingredients:

• 3 tbsp. water;
• 10 tbsp. granulated sugar;
• 7 tbsp. fruits

The cooking method is no different from the previous one. The only difference is the quantity.

Jam for 11 cups currants

Here are more proportions for more jam. A recipe for 11 cups of berries will require the following ingredients:

• 1.5 tbsp. water;
• 11th century berries;
• 13th century Sahara.

Jam for 22 cups of currants

And here is another recipe for 22 glasses:

• 6 tbsp. water;
• 26 Art. Sahara;
• 22 art. berry base.

However, in the last recipe for 22 glasses, the preparation method is slightly different:

1. In 6 tbsp. pour 12 tbsp of water. Sahara.
2. Cook for a quarter of an hour.
3. Add currants and cook for 15 minutes after boiling.
4. Pour in the remaining sugar, boil and remove from heat.
5. Pour into sterilized jars.

Whatever recipe you choose, the jam-jelly will turn out very tasty!

Jam in a slow cooker

Of course, not everyone wants to stand near the stove in the heat. Therefore, if you have kitchen appliances that will prepare the jam for you, it will be just great!

I offer a recipe that will make life easier for many housewives. Making jam in a slow cooker!

Ingredients:

• 700 g of main product;
• 700 g sugar.

Preparation:

1. Wash the fruits and place them in the multicooker bowl.
2. Sprinkle sugar on top and let the ingredients sit for a while. This measure allows you to avoid adding water. The product should release juice.
3. Turn on the “quenching” mode and leave for 25 minutes.
4. At this time, sterilize the jars and lids.
5. When the jam is ready, let it cool slightly.
6. Divide into jars. If you want the jam to be stored all winter, the filled jars must be additionally sterilized in hot water.

So, cooking in a slow cooker is less troublesome, but it does not allow you to immediately prepare the product for long-term storage. If you won't be eating jam anytime soon, it's best to cook it on gas the traditional way.

This dish can be used as a complete dessert. Over time, after sitting in jars, it hardens and really resembles jelly. It’s not a shame to treat your family and friends to this dish.

What are the advantages?

The advantages of this cooking method are obvious. Usually, in order to get a high-quality preparation, you have to let the fruits stand for some time with granulated sugar so that they release the juice. Then the currants are boiled for a long time.

The secret of this dish is a large amount of granulated sugar, which acts as a preservative. Of course, nowadays the option is not cheap, but if you value time, then it is for you.

See you again, friends!

The recipe for this jam evokes complex feelings. You read the title, it says “jelly-like blackcurrant jam”, you look at the composition and cannot believe your eyes: is it really possible that by adding so much water you will get thick jam and not compote? And yet it is a fact. I have been making this jam for several years now, and I have given the recipes to relatives and friends. Everyone makes just such currant jam - jelly-like, thick, with a rich taste and sweet juicy berries. The main thing is not to change the proportions, not to sprinkle sugar “by eye”, not to reduce the amount of water, and to accurately measure the amount of berries. To avoid the hassle of weighing, I will give the recipe in glasses. You can take a glass of any size, because it serves as a measure for all the ingredients. Another plus of this recipe is that it is remarkably simple. There is no need to add sugar to anything at night, there is no need to keep track of time. And the last note: hot jam is liquid, it will become jelly-like when it cools, that is, the next day.

Ingredients:

• Blackcurrant - five glasses,
• Water - two glasses,
• Sugar - seven glasses.

How to make jelly-like blackcurrant jam

Blackcurrant jam cooks very quickly, so jars need to be prepared in advance. They can be sterilized thoroughly, under steam or in the oven. I just pour boiling water over them, then drain it and let the jars cool completely. So far, not a single jar of jam has exploded.

While our jars are drying, we sort out the currants, remove all the branches, and make sure that no crushed or spoiled berries get into the jam. Take a deep bowl, add currants, fill completely with cold water, remove any emerging branches and leaves. We wash the currants under running water.

Pour the currants into a sieve, shake off excess liquid, and dry the berries on a plate or kitchen towel.

We wait for it to boil again and immediately add sugar. Mix. Cook for 5-7 minutes over medium heat.

All. Immediately pour the jam into jars and seal the jars with boiled lids. Cool the preserved food under a blanket, turning the jars upside down, until the glass is completely cooled.

We store the jam on a shelf in a cool room - cellar/pantry/basement.

Bon appetit!

Vitamins for the winter - the best blackcurrant jelly preparations. Simple step-by-step recipes in our selection.

The blackcurrant jelly recipe has a very attractive aspect. The berry has high gelling properties that can turn liquid jam into jelly, and there is absolutely no need to add gelatin or any other thickeners.

This jelly retains about 80% of its beneficial properties even in winter, so it is rightly considered a real storehouse of vitamins. During winter and spring vitamin deficiency, it perfectly supports the body.

It is believed that what is healthy is not always tasty. This is where this rule doesn’t work. With a richly vibrant color and soft consistency, blackcurrant jelly has a pleasant sweet and sour taste. With such a berry dessert, any tea party turns into a real celebration.

• Black currant – 1 kg
• Granulated sugar - 300 g
• Purified water - 2 tbsp.

To make jelly, you need to sort the berries, removing the twigs, leaves and tails.

Then rinse the currants with cold water. And put it in a colander. Drain off excess water.

To do this, you can use a meat grinder, blender, or simply mash with a potato masher.

Place the ground berries in a saucepan.

We put it on fire. Add water to them. Bring the whole mass to a boil. We turn down the flame. Stirring over low heat, cook for about ten minutes.

As a result, we get pure currant juice.

Pour the juice into a saucepan. We put it on the smallest fire. Bring to a boil and begin to reduce.

During the cooking process, do not forget to remove the foam with a slotted spoon. Stirring constantly, add sugar little by little. And continuing to cook, bring the berry juice until it thickens. Twenty minutes will be enough.

Place the hot jelly into pre-sterilized glass jars. Let's roll up.

Store the preserves in a cool place.

Blackcurrant jelly is ready!

The dessert has a wonderful aroma and extraordinary taste.

Recipe 2: concentrated blackcurrant jelly for the winter

Following these step-by-step instructions with photos, you can brew very rich and concentrated blackcurrant jelly for the winter. There is no water in the recipe. Instead, natural currant juice is used. This provides the delicacy with a brighter taste and a pronounced berry aroma.

• black currant – 1 kg
• blackcurrant juice – 200 ml
• sugar – 1.5 kg

Wash the berries thoroughly and place them on the table to dry.

Pour blackcurrant juice into a saucepan, bring to a boil, boil for 5 minutes, add berries and cook for another 10 minutes.

Then remove from heat, cool slightly and rub the currants through a sieve.

Throw the berry cake aside, and return the liquid part to the stove, heat it up, add sugar and evaporate over low heat for half an hour. When the mass has reduced by one third, pour into sterilized jars and roll under tin lids. Store in a pantry or cellar until winter.

Recipe 3: five-minute blackcurrant jelly (with photo)

• Black currant - 2 kg
• Sugar - 2 kg
• Water - 3 cups.

I want to warn you right away that not every berry is suitable for it. After all, the density of the jelly depends on the amount of pectin in them. Therefore, we take “real” currants, that is, not hybrid ones. Of course, she doesn't look so chic. Small, sour, but so fragrant. No hybrid has such an aroma.

The berries were selected, washed and MUST be dried. Now let's take a look at the banks. They need to be thoroughly washed and sterilized so that by the end of cooking the jam they are dry.

Place the currants in a bowl and fill with water. Someone will say - why dry it if we then fill it with water? The answer is - to prevent the increase in plain water due to the water that drains from the berries. This can have a detrimental effect on the density of the jelly in the final result. Place on the fire, bring to a boil and simmer over medium heat for exactly 10 minutes.

Then very quickly add sugar and mix. Bring to a boil and cook at a low simmer for exactly 5 minutes. And we film.

Pour into jars; personally, I pour the berries and syrup into separate jars, cover with a cloth and let cool completely. After that, cover with lids and put in the refrigerator for a week. This is a must.

But after a week we put it in the cellar or any cool place. Here you can see what a difference it makes after a week.

Recipe 4: how to make blackcurrant jelly

Blackcurrant contains a lot of pectins, due to which it gels perfectly without the additional addition of gelling agents.

• Approximately 2 kg of black currants or 1 liter of currant juice,
• 450 g sugar.

It is quite problematic to obtain the juice necessary for making jelly from blackcurrants; not all juicers can cope with this - they become clogged with skins and numerous seeds. Although, a juicer is most preferable - it makes it easier to squeeze out the juice and thereby loses a minimum of vitamins.

If you don't have a good auger juicer, it's best to grind the currants in a food processor first.

But even after this, the ground mass is viscous enough to pass through a sieve or gauze. I dilute it a little with boiling water (100 milliliters per 2 liters of mass), bring it to a boil.

It becomes easier to rub the currants through a sieve. We wipe and get thick juice with pulp. Don’t throw away the cake, it will make an excellent compote.

Add 450 g of sugar per 1 liter of juice and bring to a boil again. If more water was added, heat the juice for 15 minutes in a wide bowl to allow the excess liquid to evaporate. Pour into sterilized jars and close. Do not tip the jars during the gelling process! The jelly is ready the next day. It turns out very thick and, unlike, not transparent.

If you have the opportunity to store the jelly in a cool place, simply dissolve the sugar in currant juice and pour into sterilized jars (without heating); it will be stored well in the refrigerator.

Recipe 5, step by step: currant jelly in a slow cooker

This blackcurrant jelly, prepared in a slow cooker, is ideal for tea drinking. You can use it to prepare fillings for various baked goods. One such half-liter jar is enough for a considerable amount of flour products. Rolls and croissants will turn out especially well, since ordinary jam simply pours out of them, and jelly will become an excellent filling that holds its shape.

Currant jelly in a multicooker Redmond 4502 (power 860 W). In this case, use the “Stew” mode, which is most often suitable for making jam. But you can also make jellies and jams using the Multicooker program, setting the temperature to 100-120 degrees, depending on the power of the multicooker. In my case, 100 degrees is not enough for boiling. Therefore, they often use stewing or 120 degrees in a multicooker.

• black currant – 1100 gr
• sugar – 550 gr
• water – 150 ml

Prepare currants, sugar and water. Now we can start the process.

We thoroughly wash the berries and sort them. Pour into a bowl and crush with a crush.

Place the resulting currant mass into the multicooker bowl. Pour 150 ml of water. Turn on the “Extinguishing” mode for 10 minutes.

During this time, the berries will boil and cook for several minutes. Turn off the multicooker. Let the mixture cool a little.

Now let’s filter it in a convenient way. You can squeeze the juice through gauze or other suitable cloth, or rub through a fine sieve. I squeezed the juice with my hands through the cloth. The cake turned out to be quite wet. I think if you use a sieve it will be of better quality. 1100 grams of berries yielded 650 ml of juice.

Now we need to take the same amount of sugar. I use cups. In total, I used 550-560 grams of sugar.

Pour the juice and pour the sugar into the multicooker bowl. Stir thoroughly. Turn on the “Quenching” program for 20 minutes.

I do not close the lid of the multicooker and I do not advise you to do so, otherwise the jam may run out of the bowl. Stir occasionally and remove foam from the surface. In the stewing mode, my jam bubbles quite strongly and rises almost to the very top mark of the bowl. Therefore, I do not recommend using more ingredients at one time so that the jam level is not exceeded.

After 20 minutes we do a hardening test. Drop the future jelly onto a saucer and let it cool completely, putting it in the refrigerator. If it has hardened well, then the blackcurrant jelly in the slow cooker is ready!

Since my jelly had boiled down quite well, there was only enough of it to fill just one half-liter jar.

Be sure to sterilize the jar and lid together in advance. Fill it with hot currant jelly and let it cool without covering it with a lid. I covered it lightly with a napkin to prevent any debris or insects from getting into the jar, and to avoid any unnecessary exposure to air.

When the jelly has hardened and almost cooled, I check it by turning the jar on its side. See how it holds its shape perfectly? Now you can roll it up with a hot sterile lid and put it in the pantry until winter or spring.

Currant jelly is stored very well. If it is possible to store the workpiece in a dry, dark room, you can use a paper lid instead of a tin lid. A piece of parchment can be soaked in alcohol, covered the neck of the jar and tied with a rope. However, such a jar should not be in the basement, because it is damp there and the jelly can deteriorate under the paper, saturated with moisture.

Recipe 6: blackcurrant jelly with cooking (step by step)

• Black currants - 5.5 cups
• Sugar - 7 glasses
• Water - 1 glass

Rinse the currants in running water and sort them, removing the stems and leaves. If you remove the stalks first, you can lose a lot of juice when washing.

Pour water over the berries and add half the sugar, that is, 3.5 cups.

Place the pan on the fire and boil the currants for 15 minutes, stirring.

While the currants are cooking, prepare the jars - sterilize them in a convenient way, they should be dry and hot.

After boiling the jam for 15 minutes, remove the pan from the heat and add the other half of the sugar. We don’t put any more jam on the stove, just stir thoroughly until the sugar is completely dissolved.

Pour hot jam into prepared jars. Don’t worry that it will seem runny; the jam-jelly will thicken as it cools. I usually don’t immediately cover the jam with lids, but cover it with gauze to prevent condensation from forming.

Very tasty blackcurrant jam-jelly is ready, enjoy!

Blackcurrant is a storehouse of vitamins. Save them for the winter by preparing delicious jam using recipes from our selection!

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

Sort out the blackcurrants, rinse and let the water drain.

Pour 2 cups of water and 7 cups of sugar into a saucepan.

Boil the syrup - the sugar should completely dissolve.

Place all the currants into the boiling syrup, bring to a boil and cook for 10 minutes. Remove from heat.

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

Recipe 2: jelly-like blackcurrant jam (with photo)

Absolutely everyone likes jelly-like currant jam - both adults and children. This delicacy can be eaten with bread, added to tea and consumed simply in its pure form.

• Ripe black currants – 2 kilograms;
• 2 kilograms of granulated sugar.

You need to carefully sort the berries, select all the leaves, twigs and stalks.

We wash the currants with warm water to remove dirt and dust.

Spread a towel on the table and pour berries onto it in several layers and leave until completely dry.

Then pour the currants into a large cup and, using a masher, you need to thoroughly mash all the berries.

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

The remaining currant pulp can be thrown away or left for preparing other dishes.

Cover the container with a lid and bring to a boil over medium heat.

Then cover everything with a lid and leave to cook for about 10 minutes.

After this, open the lid, put on medium heat and boil for 5 minutes. Stir everything, it is advisable to use a wooden spoon for stirring.

Remove the container with jam from the heat and leave to stand at room temperature for about 2 hours.

After this, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

Meanwhile, sterilize the jars and lids.

Pour the jam into jars and close with nylon lids.

Can be stored in any cool, dark place or in the refrigerator.

Recipe 3: how to make thick blackcurrant jam with spices

The spiced jam turns out to be very aromatic and takes on a new, completely different taste. Anise, cinnamon and cloves give currants an oriental note, making the winter sweet not only healthy, but also very original.

In order for the berries to be saturated with the aroma of spices, you must first make a syrup and leave it for several hours. This will allow the sweet mass to absorb the aroma of spices as much as possible and, during heat treatment, “give” them to the currants.

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

• black currants (500 grams);
• granulated sugar (400 grams);
• cloves (3-4 pcs.);
• cinnamon (¼ tsp);
• anise (¼ tsp);
• water (150 ml).

We make aromatic syrup: pour sweetener into the pan and add the required amount of water.

Add spices: cloves, cinnamon and anise.

Cook the sweet preparation for 12 - 15 minutes (after boiling). Let it sit for 2 - 3 hours.

We prepare the blackcurrant fruits and place them in aromatic syrup. We can first strain it to extract the clove and anise seeds.

Cook the oriental currant jam for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. This jam can be stored for at least 7-10 months.

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

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

• currants – 0.5 kg.,
• sugar – 0.5 kg.

Pick a currant bush, or buy already picked berries at the market. Place all the currants in a large bowl/basin, add water. You can see that dry leaves and twigs have floated to the surface; they need to be carefully removed. Rinse the currants again in a sieve.

Now take a kitchen blender or meat grinder, place all the berries into the technique and puree.

Place the chopped currants in a bowl or saucepan and simmer for about three minutes. If desired, rub through a sieve, but to ensure that different-sized pieces of berries remain in the jelly, it is enough to go through it well with an immersion blender.

Pour a portion of granulated sugar into the crushed currants, return the container to the stove and boil from the moment of boiling for exactly five minutes. In the process, remove the foam that will appear on the surface of the berries.

The currant mixture turns out to be quite thick; when it hardens, it will be even thicker.

Divide the five-minute mixture into sterile jars. You can store it in the refrigerator, or you can seal the jars with a key and cool them under a blanket. Then move it to the cellar and leave it until winter.

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

This recipe does not require cooking blackcurrant and raspberry jam. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with photos, you will learn how to prepare such a preparation from summer berries.

• 2 kg black currants;
• 2 kg raspberries;
• 2-3 kg of granulated sugar.

Prepare blackcurrants. To clean it of dry tails, simply wash it in a large bowl with plenty of water, and collect the floating tails and other debris with a small colander. Green stalks - tear off. Dry clean berries.

Wash the raspberries.

Grind raspberries and black currants using a meat grinder or blender, adding a small amount of sugar.

Add the remaining granulated sugar.

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

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

After a couple of hours, jam made from raspberries and black currants without cooking becomes like jelly due to the high pectin content in black currants.

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

A very unusual way of making jam is presented below. Why is he interesting? Firstly, the list of ingredients for this jam includes orange. And secondly, this is a recipe for jam that doesn’t need to be cooked!

• 1 kg currants;
• 1.5 kg sugar;
• 1 orange.

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

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

Repeat the same steps with currants.

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

After the sugar has dissolved, put the jam in jars and roll up.

Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.

Recipe 7: how to make delicious jam with currants and gooseberries

This jam has several cooking options: “live” jam without cooking and “10-minute” jam with short-term heat treatment of the berries and the addition of orange, which I want to tell you about today.

Both varieties of jam have a thick, jelly-like consistency. They allow you to preserve the natural color and aroma of fresh berries, and the combination of black currants and gooseberries gives an unusual and so pleasant taste that it is simply impossible to tear yourself away from the jam.

• Black currant – 1 kg
• Gooseberries – 0.5 kg
• Sugar – 1.5 kg
• Orange - 0.5-1 pcs. (taste)

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

The proportions of sugar for making “live” jam from gooseberries and currants are classic - 1:1 or 1:1.5, while the total weight of the berries should be taken into account. For the version of jam with the addition of orange, you can use a little less sugar and add it to your taste.

Wash the berries, dry them, sort them. Remove stalks and sepals.

Grind. I use a blender, but you can also use a meat grinder or chop the berries by hand. Additionally, you can rub the mixture through a sieve to remove the seeds - I don’t do this.

To prepare a version of jam with orange, additionally pour boiling water over the orange, cut into slices and remove the seeds. Add to berries and chop.

Mix berry puree with sugar.

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

“Live” currant and gooseberry jam is ready.

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

Place the jam into sterilized jars.

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

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

Blackcurrant and gooseberry jam is ready.

Store “live” jam in a cool room, cellar or refrigerator. Heat-treated gooseberry and currant jam can be stored at room temperature.