Currant jam five-minute jelly recipe. How to cook black currant jam "Pyatiminutka

Today we will tell you how to make five-minute currant jam. As you know, this berry contains a huge percentage of vitamins C and E. What are the benefits for the body?

currants help improve digestion
strengthens the immune system and keeps the body in good shape
improves cell metabolism
helps fight colds
the berry contains substances that prevent atherosclerosis, fights liver problems, respiratory tract problems, and so on.

You can also make delicious cakes from jam, pies, for example . You can talk about the benefits of currants for hours, let's get down to making five-minute jam. Why such a name? The jam is boiled for up to 5 minutes, which helps to preserve not only all the vitamins, but also the taste, which is why the hostesses called it that way - five minutes.

5-minute currant jam

For the recipe, prepare:

currants (1kg)
sugar (1.5kg)
water (1 glass)

1. We sort out the berries, rinse thoroughly and give time to dry. Next, pour water into a saucepan (enameled) or a basin, sprinkle with sugar, knead and place on the fire to boil. Add currants to the boiled mixture, bring to a boil again and then boil over low heat for exactly 5 minutes.

2. After cooking, pour hot jam into jars (pre-sterilized) and roll up the lids. Note: so that the berries do not wrinkle during cooking, first dip them in very hot water for a couple of minutes, then let dry. The five-minute currant jam is ready!

Jelly currant jam five-minute number 2

If you like jelly, then jot down the recipe quickly. Take:

currants (12 cups)
water (1 glass)
sugar (15 glasses)

If the proportions are violated, then the jam will not turn out the desired consistency. So let's get started.

1. Carefully sort out the berries: remove the twigs / tails, rinse and dry. Using a blender / food processor, blend everything into a homogeneous mixture. Put the mashed potatoes in a saucepan / cooking vessel, fill with water, add sugar (half the portion for now) and put on high heat. We are waiting for everything to boil. Then we reduce the heat and boil for 5 minutes.

2. Turn off the stove and add the remaining sand. Mix thoroughly and let it brew until the sugar is completely dissolved. Pour a ladle of hot jelly, five-minute black currant jam into jars, cover with a towel and leave for 60 minutes at room temperature. After - we roll up the lids.

Black currant jam five minutes in a slow cooker

black currant (8 cups)
water (2 cups)
sugar (10 cups)

As usual, we sort out the berries, rinse, dry, pour into a bowl and cover with sugar. Let it brew until the juice appears, about 5-6 hours. After - we put the infused berries together with the juice into the multicooker bowl, set the “multi-cook” function (temperature 120C) and leave for 10 minutes (it takes 5 minutes to boil and another 5 minutes to cook the jam). Do not cover with a lid. Pour the prepared jam into clean jars, fix it with lids and put it on the surface with the bottom down to cool completely.

Currant jam five minutes without water

Prepare:

currants (1kg)
sugar (1kg)

We sort out the berries, rinse and cover with sugar. We leave all this overnight so that the juice stands out. Then pour the mass into a saucepan / bowl, put it on a small fire and wait for it to boil. Do not forget to stir with a spatula (wooden) in the process and remove the foam. When the currants boil, reduce heat and simmer for another 5 minutes. After - we distribute the hot jam among the washed jars, roll up the lids and warm them for two days, turning the jars upside down. Then we move it to the pantry.

Currant jam five-minute number 5

currant berries (6 cups)
water (1.5 cups)
sugar (7 glasses) divided into two parts

We sort the berries as usual, rinse with water and dry. Then pour them into a prepared cooking vessel with water and add half of the sugar. Mix well, place on the stove and wait for boiling. When the mixture boils, boil for another 5 minutes and then add the remaining sugar. Stir, pour into jars and roll up. You don't need to turn it over, just cover and wait for everything to cool. All is ready!

Red currant five-minute jam

red currant (1kg)
water (300ml)
sugar (1.5 cups)

How to cook? Carefully remove debris, twigs, tails, rinse and dry. We cook the syrup: pour sugar into a saucepan, pour water and boil. After - add the berries, boil again and boil for 5 minutes. We remove from the stove, carefully alter and put on fire again. Boil again and cook for 5 minutes. Pour into clean cans and roll up with boiled lids.

Recipe number 7 "Special" currant jam

This cooking method cannot be called five minutes. The jam is not only tasty, but also beautiful: the berries remain whole + there is a viscous sweet syrup. What could be better? Prepare:

currant berries (6 cups)
sugar (6 cups)
water (200ml)

For jam, pick up the largest and most beautiful berries. We carefully sort out the currants, rinse in cold water up to two times and put them in a colander to dry. Next, pour into a cooking pot (enameled), pour in water and boil on the stove. After, we reduce the heat and boil for another 5 minutes. Next, fill it with sugar and mix gently so as not to break up the berries. Cook the mixture for up to 15 minutes. When everything is ready, we remove it from the stove, let it cool completely, and roll it into clean jars. All is ready!

In July, black and red currants ripen, which means it's time for homemade preparations for the winter - to make delicious currant jam, but not simple, but with whole berries. It is well known that currants are almost the most useful berry; in terms of vitamin C content it even competes with lemon. Therefore, the task of every housewife is to preserve all vitamins after heat treatment with the least loss. The currants can be grated with a lot of sugar and stored in the refrigerator. But as a rule, by the end of the harvest season, the refrigerator is already bursting with storing various jars of jams and pickles in it. How to preserve vitamins in black currant, but at the same time prepare jam for long storage without a refrigerator and cellar?

There are many such cooking recipes, I propose the fastest:

5-minute currant jelly jam, a simple recipe

I spied this recipe in a local newspaper. The main condition for making "Pyatiminutka" currant jam is the exact observance of the proportions of berries, sugar and water, as well as the cooking time. In no case is it recommended to improvise - you can reduce all works to nothing. If you follow all the rules of preparation, the result should be a delicious and aromatic jam in the form of jelly.

Proportion:

12 glasses of currants;
15 glasses of sugar;
1 glass of water.

So, as mentioned above, currant jam is prepared very simply and quickly, if you use my scheme of work.

First of all, you need to prepare cans for conservation: wash, clean with soda, rinse and dry in the oven. Lids for jars should be cleaned with soda, rinsed, rinsed with boiling water, dried.

We sort out the currants, remove the twigs and leaves, rinse under running water, pour into a saucepan for cooking jam.

Add half of the sugar to the saucepan, i.e. 7.5 cups, 1 glass of water, put on high heat,

bring to a boil, start the timer exactlyfor 5 minutes

Why does the preparation have such a strange name "five-minute jelly jam"? Because the currant berries do not have time to boil in five minutes, and from the juice of the berries and a large amount of sugar, excellent currant jelly is obtained!

We spread the currant jam on the prepared jars, cover with lids, roll up. You should not turn the cans over, as well as cover with a warm towel.

Currant jam "Pyatiminutka", cooked according to this simple recipe, turns out to be tasty and aromatic, solidifies well in the form of jelly. The combination of sour whole berries and sweet jelly is indescribable, mmm, delicious! Perfect as a dessert for tea, coffee, as a pie filling, etc.

Enjoy your meal!

Currant jam is not only very tasty, but also extremely healthy. And it is absolutely necessary to do it for everyone who looks after their health and wants to look great and feel the same way.
Making currant jam is a task that everyone, both experienced and inexperienced chefs, can do.

How to make currant jam

Currant jam is usually boiled in an enamel glass container. As a rule, jam cooking begins with the preparation of syrup. Berries are placed in the prepared syrup and boiled for a while. There is also such a way of cooking jam: they put berries in the dishes and cover them with sand. When the sugar dissolves and the berries release juice, boil over medium heat. Without stirring, but only, removing the forming foam.

The main thing is to stock up on berries, sugar, and the necessary equipment. The ideal container for making currant jam is an enamel bowl or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading the jam and a positive mood.

Jams help us get through the cold season by bringing back memories of the hot, lavish summer days we spent stocking up for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just bread with aromatic and healthy currant jam for tea, when a blizzard is sweeping outside the window.
Berries, closed in jars in summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to cook the most delicious and healthy currant jam.

Classic blackcurrant jam recipe

Composition:
1 kg black currant
1 kg sugar
0.5 cups of water
Preparation:

Sort out, rinse and dry the currant berries.

Pour water into a bowl or enamel pot, add one glass of sugar and bring to a boil. After boiling, add a glass of currants. And cook for five minutes with constant stirring, remembering to remove the foam.

Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Cook all the jam like this, adding a glass of sugar and currants every 4-6 minutes.

Pour hot into sterilized jars and roll up with metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.

Delicious and healthy blackcurrant jam for the winter is ready. It can be stored even at room temperature, which is an advantage. Enjoy your meal!

Blackcurrant jam in liquid syrup

There is such a concept "dessert syrup jam": the liquid part of the preparation is unusually fragrant and tasty, whole berries float in the syrup, but their quantity is moderate. This jam is used with dishes where sweet sauce is appropriate. Pancakes, cheese cakes, casseroles compete for the right to be on the same plate with this beautiful and tasty jam. Black currant and white ice cream are an elegant pair with a savory flavor. If we go to the festive and banquet decoration, then in such a dessert you can throw a tablespoon of whiskey or rum and add a little bit of natural dark chocolate.

Composition:
Black currant - 800 g
Sugar - 750 g
Water - 1 l
Citric acid - 1.5 tsp
You get one and a half liters of blackcurrant jam.

How to make dessert blackcurrant syrup jam

Preparation:

Any varieties of currants with a sweet taste are suitable. The berries are sorted out, "sheared", then washed. There are varieties with long pedicels, they have to be cut by hand.

Prepare the jam in a container with a coating that does not oxidize. Pour the prepared black currant into the pan.

They put citric acid, with its help the syrup will become "refined" and will not go from a violet-red color to a darker tone.

Pour sugar.

Pour cold water. A large amount of liquid is needed for this jam.
First, the contents of the saucepan should simmer over medium-high heat. Then the fire is regulated so that the berries are not boiled. Blackcurrant jam is boiled for 20 minutes over low heat.

Sterilized jars and lids are a standard requirement for all winter blanks. Hot blackcurrant jam is poured into jars. The berries changed their shape slightly, but remained intact. There is no wateriness in the syrup, it is rich in taste, it feels a light pleasant thickness.

The rolled up jars are allowed to cool under a thick towel. Blackcurrant jam is stored in the pantry, in the cellar. The standard term is 1 year.

If the jam is served "in its natural form", without adding to other dishes, then it should be cooled for half an hour. Enjoy your meal!

Blackcurrant jam for the winter five minutes

Composition:
1 kg black currant
1.5 kg sugar
0.5-1 glass of water
Preparation:

Sort out the berries, rinse and dry.

Pour water into a bowl or enamel pan, add sugar and stirring constantly, bring to a boil.

Put all the currants in a boiling syrup, bring to a boil again and cook after boiling over low heat for five minutes.

Immediately pour the hot currant jam into sterile jars and roll up. Allow to cool completely and store in a cool place. Enjoy your meal!

Blackcurrant five-minute jam with grated ginger

Since childhood, we love my mother's five-minute jam! It is very fragrant!
And here is also ginger! Just an explosion of taste!
Composition:
Black currant - 0.5 kg
Sugar - 0.75 kg
Water - 375 ml
Grated ginger - ½ tbsp. l.

Preparation:

Wash the berries, dry on a towel. Put in a colander and scald with boiling water.

Bring water and sugar to a boil.

Grate the ginger on a fine grater.

As soon as the syrup boils, add berries and ginger to it, cook for 5-7 minutes.

Immediately roll up in sterile jars.

Store in a cool place. Enjoy your meal!

Currant jam for the winter five-minute "Currant trio"

It turns out to cook for a relatively short time. You can immediately make two servings, one after the other - it is better not to increase the portion, since it is more difficult to stir sugar. Cook one as written, and the second only from red and white.

Composition of currant jam in glasses:

Black currant - 3 glass
White currant - 3 glass
Red currant - 3 glass
Granulated sugar - 6 glass
Water - 1 glass
Preparation:

Sort the berries, rinse and put in a bowl or saucepan for cooking. Pour 1 glass of water and put on fire.

Bring to a boil, boil for 2-3 minutes, so that the berries give juice. Pour in 1 glass of sugar. Stir. Pour sugar in portions. Cook while stirring so that the sugar does not stick to the bottom.

Bring to a boil, reduce heat and simmer for 5 minutes, skimming off the foam. During the cooking process, foam will appear, which must be removed, otherwise the dessert will ferment.

Arrange in sterilized jars. Roll up. Wrap in a quilted jacket and leave to cool for a day. Enjoy your meal!

Black currant jam in a slow cooker

Black currants, which are so valued for their high vitamin content, often end up on the table of housewives. After all, you can cook it in various ways, including using a multicooker.
Composition:
1 kg black currant
1.5 kg granulated sugar

Preparation:

For jam, you need to prepare the fruits. The black currant is getting over. All twigs, plant debris, leaves and spoiled berries should be set aside. All quality fruits should be poured into a colander and rinsed with warm water.

In this form, the black currant is left for a few minutes. It is necessary that the berries are on weight to remove excess moisture.

Transfer the prepared berries to the multicooker bowl. Cover them with granulated sugar.

Then the device is put on the "Extinguishing" mode for 1.5-2 hours. This approach will allow the jam to simmer slightly. At the same time, the lid of the multicooker with jam can be safely closed without worrying that the sweetness will "run away" on the table. The technique will do everything itself.

On a note
Note! Some multicooker has a Milk Porridge mode. If you choose it, the jam will take only 35 minutes to cook.

It remains to pour delicious and aromatic black currant jam into the jars. In order for the delicacy to be stored for a long time throughout the winter, the containers must be sterilized. From above, they should be closed with the same covers. When the blackcurrant jam has cooled down, you need to rearrange it in a cool and dark place. Enjoy your meal!

Blackcurrant jam with gooseberries without cooking

This is an interesting recipe, it does not use berries as ingredients, but gooseberry and black currant juice.
Composition:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg granulated sugar
From this amount of products, 750 g of dense and thick jelly will come out. It will take 1.5 hours to prepare the dessert for two days.

Preparation:

First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.

All berries must be rinsed and allowed to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take stainless steel dishes. There is no need to add water.

We put the pan on a small fire. The berries need to be slightly warmed up over the fire, and they themselves will start the juice. The fruits should be slightly pressed with a spatula or wooden spoon.

The berries must be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. There should be 1.5 times more granulated sugar. That is, for 1 glass of berry syrup, you need to use 1.5 or 2 glasses of granulated sugar.

The resulting mass is poured into a wide dish. Pour sand to it in small portions. It must be mixed with a wooden spoon. When the sugar dissolves, the container must be closed and left overnight.

In the morning, you can distribute the currant jam into the jars. If it is difficult to do this due to the solidification of the mass, you can heat it up over low heat for literally a minute.

When the jelly is completely solidified in the jars, they need to be rolled up with screw caps. Usually such blackcurrant jam with gooseberries without cooking does not require special storage conditions. Jelly can be left in the room without any problems. The main thing is to follow the step-by-step instructions during the cooking process and do not place containers with blanks near heating sources. Enjoy your tea!

Blackcurrant and apple jam recipe

I suggest diversifying your culinary arsenal with blackcurrant jam, lemon and apples!
Composition:
300 g black currant
1/4 part lemon
400 g sugar
300 g apples

Preparation:

Sort out the berries, rinse them thoroughly. Place the berries and sugar in the bowl of a food processor. Grind to a state of currant puree.

Pour the mixture into an enamel pot and cook for 5 minutes.

Wash the apples, peel them and cut into medium slices. Place the apples in the water mixed with lemon juice to prevent browning.

After the currant puree has slightly boiled down, add the apples. Cook for 10 minutes, stirring constantly.

Pour ready-made hot currant jam into sterile jars and roll up. Turn over, wrap with a warm towel and leave for a day.

Store the jam in a cool place. The delicacy can be served with pancakes, cheesecakes and just tea. Enjoy your tea!

Jelly black currant jam with blueberries

The berries are whole, and the jam is thick, like jelly.

Composition:
1 kg black currant
0.5 kg blueberries
1 kg sugar

Preparation:

We take the amount of sugar in a ratio by weight of 1: 1. We sort the berries, wash. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to interfere with the jam, especially before boiling. Stir by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then 2 more times in the same way.

And most importantly, if you want to get a thick jelly-like blackcurrant jam, the instructions are below

For cooking, we take about half of all sugar! But we mix the second half into the finished hot jam until it is completely dissolved. Stir in carefully, trying not to puree, although after boiling the berries stabilize.

We use Jellix to make jam from neutral berries (pictured). Ingredients of Zhelfix: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.

Jam even from berries poor in pectin turns out to be thick with a minimum of sugar.

Enjoy your meal!

Blackcurrant jam recipe for the winter with cherries and apples

Try this recipe - the multifaceted taste of blackcurrant, cherry and apple jam will surely charm you!
Composition:
1 kg black currant
1 kg of apples
1 kg cherries
3 kg granulated sugar
1 lemon (juice from it)
From this amount of products, 2 liters of jam should be obtained.

Preparation:

The berries must be washed and the best ones selected. Pits are removed from the cherries. The apples are peeled and cut into slices. Black currants are simply poured into the dishes.

The berries need to be twisted. Cover with granulated sugar and leave for a couple of hours.
The food should be gently mixed and brought to a boil. Lemon juice is added to the composition, after which you need to cook the mixture of berries for another half hour. The mass should be boiled down by about 1/3.

Ready currant jam is laid out on prepared jars and screwed with lids. After cooling, the container is removed to a cool place. Enjoy your meal!

Blackcurrant and apricot jam for the winter

Composition:
1 kg of apricots
1 kg sugar
2 glasses of water (for thicker jam, take 1 glass)
1-2 handfuls of black currant berries

Preparation:

Wash apricots, cut and remove the pits. Place a black currant berry instead.

Boil the syrup from water and sugar, put the apricots into it very carefully. Bring to a boil and heat over very low heat for 10 minutes. Remove from heat and leave to cool completely.
Then bring to a boil again and simmer over low heat for 15 minutes. Cool down.
So 3 times. During cooking, do not stir the jam so that the currant berries do not fall out of the apricots. Just use a spoon to gently dip the apricots into the syrup.
Gently arrange the cooled jam in the jars. Roll up.

The result will delight you. The jam will be beautiful and very aromatic. Enjoy your meal!

Grandma's recipe for currant jam - recipe video

Delicious black currant jam for the winter

Enjoy your meal!

Blackcurrant jam with raspberries for the winter

Currant jam is useful. And if you cook jam from a duet of currants and raspberries, you get an amazing delicacy with a rich taste and a lot of vitamins. It not only enriches the body with vitamins, but also gives a pleasant atmosphere of comfort in the cold winter season.

Composition of blackcurrant jam by glasses:

3 cups black currant
9 cups raspberries
9 glasses of sugar
5 g citric acid

Preparation:

We start preparing our dish with raspberries. The berries need to be sorted out, washed and left for a while.

Do the same with black currants.

Pour black currant and raspberry berries into a common basin or saucepan. Then cover the fruits with sugar, alternating in layers.

On a note
It is better to lay out the products in layers: raspberries - granulated sugar - black currants - the remaining sugar. This will allow you to get the optimal amount of juice.

By the end of cooking, remove the foam from the surface of the jam and add citric acid to it, which is a good preservative.
Ready black currant jam with raspberries must be gently mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into previously prepared jars and roll up the lids. But you cannot immediately put the blanks in the cellar or refrigerator.

This can be done only after 24 hours, when the banks will definitely have time to cool down. Enjoy your meal!

Blackcurrant jam for the winter with orange

Composition:
1 kg black currant
800 gr. orange
2.5 kg. Sahara

Preparation:

Twist the currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

Leave for a day for the sugar to dissipate, stir sometimes.

Then we put it in jars and in the refrigerator. Enjoy your meal!

Blackcurrant jam recipe for the winter with vanilla

Another recipe for delicious blackcurrant jam with vanilla. Just imagine its infinitely delicate and at the same time slightly tart taste! Its godlike!
Composition:
3 kg granulated sugar
3 kg black currant
6 glasses of water
1 bag of vanillin

Preparation:

Sort the currants and rinse.

Then the syrup is prepared. All the sugar is poured into the container and filled with 6 glasses of water. Over medium heat, the mixture is brought to complete dissolution. To do this, it must be constantly stirred.

Pour vanillin into the boiled liquid and keep the mixture under heating for another 5-7 minutes.

When the syrup turns clear, it's ready.

Next, berries are carefully poured into the syrup and brought to a boil over a fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served at the table. Enjoy your meal!

Blackcurrant jam for the winter. Simple recipe

Composition:
1 kg black currant
1 kg sugar
1 glass of water

Preparation:

My black currants, remove the stalks, rinse. Then we blanch in boiling water for 5 minutes and put in a basin.

We do not drain the water, but measure out the required amount, pour it into a saucepan. Add sand and cook a thick syrup. Let it boil and boil for three minutes.

Pour berries with boiling syrup, put on fire, bring to a boil. Remove foam and leave for 12 hours.

After 12 hours, put on fire and cook the jam until tender. Readiness can be checked by a drop of jam syrup - it should not spread when the saucer is tilted, it should keep its shape. Another sign is a decrease in foaming.

We put the finished jam in sterilized jars, let it cool and seal it.

Enjoy your meal!

Black and red currant jam for the winter with glasses

Now is the harvesting season, and the turn of the currants has come in our strip. This universal recipe, thanks to the speed and simplicity of preparation, as well as excellent taste, will firmly settle in your arsenal of blanks.

Composition of currant jam in glasses:

Red and black currants - 3 cups (glass \u003d 250 ml)
Water - 1 glass
Sugar - 6 glasses

Preparation:

Sort the berries, rinse, remove the stalks.

Mix sugar and water and bring to a boil.

Pour the berries into the sugar syrup and cook, stirring occasionally, for about 10 minutes over low heat.

Put the hot jam in sterilized jars, let cool.

Cover and store in a cool, dark place. Enjoy your meal!

Advice
Freeze large currant berries and then use in baked goods, compotes, jelly and yoghurts in winter.

Red currant jam for the winter. Step-by-step instruction

Composition:
1 kg red currant
1.2 kg granulated sugar
1 glass of water
vanillin

Preparation:
Sort out the currants, remove from the branches, rinse and dry.

Pour granulated sugar into the pan where the jam will be boiled, pour water over it and put on fire. Boil the syrup.

Dip berries in boiling syrup, shake the pan.

Bring to a boil and cook after boiling for 20 minutes, removing the foam.

After 20 minutes, check the jam for readiness. If the chilled jam in a tilted spoon does not pour out, but holds well in it, like jelly, then it is ready. Or a simpler option: drip a drop onto a clean saucer. If the drop does not spread when the saucer is tilted, then the jam is ready.

Add vanillin. Mix.

Pour into jars sterilized in any way, cover with a towel. Allow to cool and roll up.

Delicious, aromatic red currant jam is ready! It just asks for bread! Enjoy your meal!

So, currants are a very healthy and tasty berry. And the recipes for its preparation are so diverse that every housewife will definitely choose the one that suits her.

I hope the recipes for making black and red currant jam from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, over a cup of tea, the aroma of currants will cheer you up. I wish you a pleasant tea drinking!

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Black currant is a storehouse of vitamins. Save them for the winter by making delicious preserves according to our selection of recipes!

Black currant - 11 glasses
Sugar - 14 glasses
Water - 2 glasses

Sort out black currants, 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.

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

Pour in the remaining sugar, stir for 10 minutes until the sugar is completely dissolved. Pour hot into jars. Keep refrigerated. Enjoy your meal!

Recipe 2: jelly 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 just like that in its pure form.

Ripe black currant - 2 kilograms;
2 kilograms of granulated sugar.

The berry must be carefully sorted out, select all the leaves of the twigs and stalks.

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

Spread a towel on the table and pour the berry on it in several layers and leave to dry completely.

Then pour the currants into a large cup and, with the help of a crush, thoroughly knead all the berries.

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

Remains of cake from currants can be thrown away or left for cooking 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 that, open the lid, put on medium heat and boil for 5 minutes. We 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 that, remove the finished jelly-like blackcurrant jam from the stove and leave to cool.

Meanwhile, we sterilize the jars and lids.

We pour the jam into jars and close with nylon lids.

You can store in any cool dark place or in the refrigerator.

Recipe 3: how to cook thick black currant jam with spices

The spice jam turns out to be very aromatic and acquires a new, completely different taste. Anise, cinnamon and cloves give the currant an oriental touch, making the winter sweetness 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 maximally absorb the aroma of spices and, during heat treatment, "give" them to the currants.

Jam berries should be firm, ripe and sweet. This will help you make the perfect jam.

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

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

Add spices: cloves, cinnamon and anise.

Cooking a sweet piece for 12 - 15 minutes (after boiling). Leave to infuse for 2 - 3 hours.

We prepare the fruits of the black currant and put them in a fragrant syrup. We can pre-strain it to extract the grains of cloves and anise.

Cooking currant jam in an oriental way for 22-25 minutes.

Pour the hot berry mass into previously prepared containers and seal. You can store such jam for at least 7-10 months.

Recipe 4: black currant five-minute jam (step by step)

Due to the thick structure of the jam, it can be used for filling dumplings or sweet brass pies. But just imagine what kind of cake you can make in winter - cut a sponge cake in half, layer it with cottage cheese cream and lay the jam in an even layer - kids will definitely prefer such a delicacy to a store one, and adults are unlikely to give up such a yummy. In short, if you have enough currants, the jam must be on the shelf of your bins.

currants - 0.5 kg.,
sugar - 0.5 kg.

Pluck a currant bush, or buy already harvested berries on the market. Place all the currants in a large bowl / basin, cover with water. You can see that dry leaves and twigs have floated to the surface, they must be carefully removed. Rinse the currants again in a sieve.

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

Transfer the chopped currants to a bowl or saucepan, boil for about three minutes. If desired, rub through a sieve, but to leave different-sized pieces of berries in jelly, it is enough to walk well with an immersion blender.

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

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

Spread out the five-minute box in sterile jars. You can store in the refrigerator, or you can tightly tighten the jars with a key and cool under a blanket. Then move to the cellar and leave until winter.

Recipe 5, simple: healthy live jam - black currant and raspberry

In this recipe, cooking blackcurrant and raspberry jam is unnecessary. Raw blackcurrant and raspberry jam is not only healthy and aromatic, but also thick, reminiscent of jelly. Using my step-by-step recipe with a photo, you will learn how to prepare such a blank from summer berries.

2 kg of black currant;
2 kg of raspberries;
2-3 kg of granulated sugar.

Prepare your black currant. To clean it of dry tails, just wash it in a large bowl in a large amount of water, and collect the floating tails and other debris with a small colander. Tear off green stalks. Dry clean berries.

Wash the raspberries.

Grind raspberries and black currants with 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. In the cooled jars, load the currant-raspberry raw jam, close the lids.

Jam without boiling from raspberries and black currants after a couple of hours becomes similar to jelly due to the high content of pectin 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 it interesting? First, the list of ingredients in this jam includes an orange. And secondly, this is a recipe for jam that does not need to be cooked!

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

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

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

Repeat the same steps with the currants.

Then combine fruit and berry puree, add sugar and stir. 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, place the jam in the jars and roll up.

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

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

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

Both types 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 currant and gooseberry gives an unusual and so pleasant taste that it is simply impossible to tear yourself away from the jam.

Black currant - 1 kg
Gooseberry - 0.5 kg
Sugar - 1.5 kg
Orange - 0.5-1 pcs. (taste)

Prepare 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 the preparation of "live" jam from gooseberries and currants, classic - 1: 1 or 1: 1.5, while taking into account the total weight of the berries. For the orange version of the jam, you can take a little less sugar and add it to your liking.

Rinse the berries, dry, sort out. 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 do not.

For the orange version of the jam, add 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 more and more silky, glossy and jelly-like.

"Live" currant and gooseberry jam is ready.

Bring the orange jam to a boil over medium heat and, reducing heat, simmer for 10 minutes.

Place the jam in sterilized jars.

Sprinkle "live" jam on top with 1-2 tbsp. Sahara. A layer of sugar on the surface of the jam is an additional protection against the penetration and growth of bacteria. Close the jars with sterilized plastic or metal lids.

Turn the jars of hot jam over and wrap 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.

Blackcurrant jam "Pyatiminutka" - I have my favorite recipe from the blanks. I do not like long cooking, besides, "5-minute" has a big plus - more vitamins will remain in the jam.

We only need two ingredients, a berry and sugar, I don't add water. The jam turns out to be thick and aromatic, the berries remain intact. Since the preparation of blackcurrant jam "5-minute" for the winter does not take much time, then prepare sterilized jars and lids in advance. From the specified amount of ingredients, 1 liter and half a glass of jam are obtained.

Before boiling Blackcurrant jam "Pyatiminutka" for the winter for the winter, prepare the products according to the list.

We sort out the berries, remove the garbage, wash. Let the water drain.

Fill the berry with sugar, mix.

Bring to a boil over low heat with constant stirring until the berry gives juice. Cook for 5 minutes from the moment of boiling.

Remove the foam from the jam.

We pour into prepared jars.

We immediately roll up and turn over the cans for additional heating. We leave it under the blanket until it cools down, then put it away for storage.

Our 5-minute blackcurrant jam is ready for the winter. Enjoy your winter!