Thick blackcurrant jam - delicious recipes for the winter. Currant jams: recipes

Currant jam is an independent delicacy, an ingredient in sweet sandwiches, and an excellent addition to ice cream and any other desserts.

It will find its place in any sweet dish and will definitely delight you with its amazing taste.

You can prepare currant jams for the winter in the most different ways.

The best of them are collected here!

Currant jam for the winter - general principles of preparation

For jams you can use black, white and red currants. Sometimes several varieties are mixed. You can add other ingredients. Basically, these are berries that coincide in ripening time: raspberries, cherries, gooseberries. All ingredients are thoroughly washed and stored. Jam is always boiled.

Jam or jam?

What is the difference between jam and marmalade? Both types of preparation consist of berries and sugar. The only difference between them is consistency. Currants for jam are crushed, boiled, sometimes pure juice or puree without skins and seeds is used. The consistency of the jam is jelly. It is achieved naturally due to the pectin contained in the berries. Sometimes gelatin and pectin are additionally added to achieve the desired consistency. The workpiece is thicker and does not require long cooking.

Currant jam can be stored well. The boiling mass is poured into sterile containers and hermetically sealed. After cooling, they are sent to a cool pantry or basement.

Recipe 1: Natural currant jam for the winter

Recipe for natural currant jam, which contains only sugar. You can use red or black berries for this preparation, it doesn’t matter.

Ingredients

1 kg currants;

1 kg sugar.

Preparation

1. Sort through the berries, remove spoiled currants, tear off the tips and tails. We rinse.

2. Place in a food processor or bowl and grind until pureed, including the seeds.

3. Add prescription sugar, put it on the stove and start heating. It is important that the grains dissolve before the jam boils.

4. After boiling, boil the mixture to the desired thickness, on average about thirty minutes. Stir regularly so that the mixture does not burn.

5. Place in pre-sterilized jars. We cork it. After cooling, store in a cool place.

Recipe 2: Redcurrant jam for the winter with gelatin

A variant of very thick redcurrant jam for the winter that does not need to be cooked for a long time. It is easy to obtain a suitable consistency by adding gelatin, but everything must be done according to the rules.

Ingredients

2 kg currants;

1.5 kg sugar;

25 grams of gelatin.

Preparation

1. We sort, wash the berries and grind through a meat grinder. Or grind it in other ways.

2. Combine dry gelatin with prescription sugar and stir.

3. Pour the sugar mixture into the twisted currants. Stir and put in the refrigerator for two hours.

4. Take it out, mix again and let sit for another four hours.

5. Place the sweet mass on the stove and cook over low heat until it boils, but do not boil. If the grains of sugar have not dissolved, then simply turn it off and leave the mixture to stand until it cools. Then we heat it again.

6. Place the hot but not boiling jam into jars. If the mixture boils, then it’s okay. The gelatin will simply lose its properties, and the product will not be thick enough.

Recipe 3: Blackcurrant jam for the winter with orange

To make spectacular and aromatic blackcurrant jam for the winter, you will need a juicy orange. Or even several pieces.

Ingredients

1 kg currants;

1.3 kg sugar;

0.3 kg of oranges.

Preparation

1. Place the currants in a colander and rinse well. Leave for half an hour to drain excess liquid.

2. Grind the berries into puree using a food processor. Or we simply twist it through a meat grinder, but use a mesh with small holes.

3. Add sugar to the berries and let them cook.

4. Remove the aromatic zest from the orange. To do this, simply grate the washed citrus on a fine grater.

5. Peel the entire orange from any remaining peel, remove the seeds from the slices and twist the citrus pulp or crush it in a food processor.

6. After 10 minutes of cooking the currants, add the orange.

7. Boil the jam and citrus together for 15 minutes.

8. Pour into the required containers and seal. Keep it upside down until it cools.

Recipe 4: Winter currant jam with pectin

A wonderful recipe for red or black currant jam for the winter, which cooks very quickly. Pectin gives the thickness and desired consistency. You can buy it in the baking ingredients department.

Ingredients

20 g pectin;

1.2 kg currants;

1 kg sugar.

Preparation

1. We sort out the currants. We tear off all the tails. Place in a bowl, take a large pestle and grind. Juice should appear.

2. Pour in pectin and put on fire.

3. After boiling, add granulated sugar to the berries. Reduce heat and keep until the grains are completely dissolved.

4. After boiling, cook the jam for exactly five minutes.

5. Take a clean ladle, sterile jars and pour the mixture. Seal tightly for later storage. The lids must also be clean.

Recipe 5: Winter redcurrant jam with gooseberries

A variant of an interesting redcurrant jam for the winter with the addition of gooseberries. In most regions, these berries ripen at the same time, so why not prepare them together?

Ingredients

0.6 kg gooseberries;

0.6 kg currants;

1 kg sugar;

150 ml water;

0.3 tsp. citric acid.

Preparation

1. Place gooseberries in a saucepan, which must be washed and dried.

2. Lower the blender and turn the berries into thick juice.

3. Add all the sugar at once and be sure to add water.

4. Place the gooseberries on the stove and cook for a quarter of an hour. Be sure to stir.

5. While the gooseberries are preparing, we sort out the currants and puree them too.

6. Pour in the red currants and cook together with the gooseberries for another quarter of an hour, add citric acid.

7. The jam will become beautiful coral color, pleasant and delicate in taste. Can be poured into small jars!

8. Screw on the lids, cool, and send for storage.

Recipe 6: Blackcurrant Jam with Ginger

A variant of unusually aromatic and rich blackcurrant jam. It can be sealed for the winter if anything remains after taking the sample.

Ingredients

1 kg currants;

1 kg sugar;

20 grams of ginger;

0.5 tsp. cinnamon.

Preparation

1. Grind the currants to a pulp, transfer to a saucepan.

2. Add prescription sugar and place on low heat. Simmer under the lid until the sand is completely dissolved.

3. As soon as the grains are completely dispersed, you can turn up the heat. Let the jam simmer for 10 minutes.

4. Add finely grated ginger, followed by cinnamon.

5. Boil for about ten more minutes and the aromatic delicacy is ready!

Recipe 7: Currant jam in a slow cooker

A method for making jam from any currant in a slow cooker. It can be consumed immediately or placed in clean containers and stored. The kitchen assistant should have a “multi-cook” program with the ability to independently set the necessary parameters.

Ingredients

3 cups sugar;

1 kg currants;

150 grams of water.

Preparation

1. Place the berries, washed and freed from branches, in a slow cooker.

2. Pour 150 ml of water and set for 20 minutes at a temperature of 100 degrees.

3. Take out the currants, cool and rub through a sieve. You will get the most delicate puree with a minimum amount of waste.

4. Combine the currants with sugar and put them back into the slow cooker.

5. Set the jam program for 20 minutes, this is enough for jam.

6. After the signal, take out the aromatic mass and use it for its intended purpose. Don't worry about the consistency of the jam; it will become thicker as it cools.

Recipe 8: Winter currant jam with cherries

Another option for a very bright and rich currant jam for the winter, which can be prepared from black, red and even white varieties.

Ingredients

1 kg cherries;

1 kg currants;

1.4 kg sugar.

Preparation

1. Immediately remove the pits from the cherries and place the washed berries in a saucepan.

2. Add pure currants without stems and leaves.

3. Pour in half a glass of water, cover and steam for fifteen minutes. The berries should become completely soft. Let cool.

4. Grind the steamed cherries and currants through a sieve. Optionally with small holes.

5. Add sugar to the tender puree, stir and let it cook.

6. After boiling, simmer the jam for about ten minutes.

7. Pour into jars and you're done! Seal immediately before the mixture cools down.

To avoid getting burned when pouring boiling jam into small jars, place the containers on a plate. They hold on to it, and accidentally spilled drops do not stain everything around them.

Drops of jam that fall on the neck of the jar should be immediately wiped off with a clean napkin. Otherwise, the lid will lie unevenly, air will get into the workpiece, and the contents of the jar may soon deteriorate.

How to check whether jam has hardened or not? You just need to drop a drop of hot mass onto a chilled plate. You can put several containers in the freezer at once to make it easier to decide on the right consistency.

The jars need to be sealed immediately after laying out the jam, while the workpiece is hot. Lids, keys, towels should be at hand.

It is better to add sugar to the jam after the berries have softened. Otherwise, they will remain hard for a long time, and the process of preparing the sweet treat may take longer.

Blackcurrant, a berry that is very popular among Russians, can be preserved for the cold season in the form of jam. Compared to jam, it is more convenient. The jam does not spread. It is easier to spread on bread and buns, and used to create homemade desserts. There are the most different recipes on making jams from this aromatic berry.

Benefits and harms of the product

In the understanding of many housewives, jam is a more refined product than preserves. It seems to many that “real jam” can only come from a store, and at home it is impossible to achieve the same consistency as in an industrially produced delicacy. In fact, when cooking, you just need to pay attention and ensure that the berries are completely boiled and thickened.

The “jam effect” is achieved by pectin, a substance with adhesive properties. It is a polysaccharide present in fruits and berries. Ripe and slightly unripe fruits are suitable for making jam. Overripe ones already have little pectin, so they won’t make jam.

But if you follow proven recipes and take berries of the required degree of ripeness for cooking, you can get healthy and delicious dessert, the composition of which, unlike store-bought treats, is beyond doubt.

It must be remembered that in terms of nutritional properties, industrially produced jam is not at all as rich as homemade jam, and preservatives and other factory-made components contained in it can cause an allergic reaction.

Homemade blackcurrant jam will please many. This berry itself has a huge number of beneficial properties:

used in the treatment of gastritis;
effective in the fight against colds and vitamin deficiency;
helps reduce blood pressure;
helps fight cough, including tuberculosis;
this berry is recommended to improve vision;
its use in food activates brain function;
it helps improve skin condition.

Concerning negative influence on the body, black currant sometimes causes allergies. In case of stomach diseases, a large amount of currant products eaten can cause an exacerbation. Since some substances found in this berry affect blood clotting, people prone to thrombosis should not eat it. It is also important to handle this product correctly. Berry fruits contain a huge amount of acids.

You cannot make preserves and jams from them in aluminum containers if this metal is in direct contact with the product being prepared. A currant delicacy cooked in an aluminum basin can be dangerous to the body. Therefore, for cooking it is better to take containers made of stainless steel or coated with enamel. You also need to keep in mind that when preparing currants for canning, you will need a large amount of sugar so that the product is not sour.

Pre-treatment of fruits

To make jam, it is best to take currants that have been almost freshly picked. The volume of fruit can be quite significant. Along with the berry itself, the bucket contains leaves, branches, and all kinds of “forest debris” that need to be removed. What saves is that even with large quantities berries, they are much easier to sort through than soft fruits such as wild strawberries.

And even this process can be accelerated. You can place books under a pair of table legs to create an inclined plane. Bend the oilcloth to make something like a gutter. Using this device, the peeled berries can roll into a spacious basin placed on a stool near the table. This approach eliminates unnecessary manipulations of moving berries from place to place.

Even several buckets of currants can be cleaned very quickly with this approach. After completing this work, the berries can only be washed in a basin or in running water. It makes no sense to dry or blot it with a towel after “water procedures”. It’s easier to put it in a large sieve and let the liquid drain.

Recipes

Options for currant jams are very diverse. You can prepare such a delicacy even with frozen berries, if too much of it was prepared in this form, and it has not found any other use. The taste of the jam in this case will be no worse than from a fresh base. You just need to slowly defrost such currants, first placing them in the refrigerator, and then (after an hour and a half) leaving them in the kitchen on the table. When the currants “go away”, all you have to do is mash them, cover them with sugar and leave for an hour. After this, cook according to the recipe.

You can make classic currant jam, which includes only three ingredients:

1 kilogram of currants;
water;
1.2 kilograms of sugar.

Place the currants in a deep container, add a little water and cook for five minutes to soften the berries. The result will be a liquid substance due to the fact that the currants secrete juice - this can be achieved by pressing the berries with a wooden spoon or other suitable kitchen tool. After this, you need to take a large enamel basin, place currants in juice and half a glass of water there. Cook for ten minutes over medium heat.

Then gradually add sugar, continuing to stir. When the sugar dissolves and the mixture boils, you need to move the burner to low heat and keep the future jam there for about thirty minutes. During this time, the mass should stop spreading. To make sure that the currants have reached the desired consistency, you can “drop” a couple of drops into a cup. If they do not spread, then the jam is ready. To check, you can also rub a little of the resulting dessert with your fingers. When the jam is ready, there are no traces left on your fingers. It does not stick to the skin.

For storage, you can use jars that have been sterilized over steam or in the oven. The lids of the containers must be boiled. Dry all the dishes, and then pour the jam into it, which has not yet cooled down and has not become too thick. Roll up the jars, place them upside down and cover with something warm. A delicious and healthy dessert for the winter is ready.

To make the jam thick, “like store-bought”, you can use a thickener when preparing it. For example, take pectin. Like starch or gelatin, pectin makes it possible to shorten the processing time of currants on the stove. The maximum amount of vitamins will remain in such a product. To make this jam, you need to take:

1.5 kilograms of currants;
1 kilogram of granulated sugar;
pectin in a bag (two grams).

The sorted and washed berries are placed in a deep container, a third of the required sugar is added and pureed with a blender. Pour into a bowl and heat over medium heat until everything boils. When bubbles begin to form on the surface, turn down the heat and skim off the foam from the berry mass. While stirring the puree, add pectin and sugar. Cook over low heat for another twenty minutes. Then they are distributed hot into sterilized jars.

If desired, you can make blackcurrant jam with the perfect consistency. To do this, you need to remove all the seeds from it (even though they are almost invisible).

To prepare you need to take:

kilo of currants;
seven hundred grams of sugar (if the berry is sour, you can increase the mass).

When preparing the berries for cooking, you need to grind them through a meat grinder or grind them in a blender, and then pass them through a sieve. In this way you can remove the pits and skins. Add sugar to the resulting mass and cook for five minutes over low heat. Forget about preparing the jam until the morning. In the morning, cook for another ten minutes, and a third time in the evening for another fifteen minutes. After this, distribute into containers prepared for long-term storage.

When creating jam with currants, you can do without real cooking at all. Need to:

kilo of berries;
one and a half kilograms of sugar.

Peel, rinse and puree the currants. Add all the sugar to this mass, stir well and leave in the kitchen for six hours so that the sugar dissolves. Several times during this time you need to stir the composition. Place over medium heat and as soon as it boils, turn off.

This jam can be stored in the refrigerator or basement for no more than four months, but it is a storehouse of vitamins, so necessary in the middle of winter.

You can make excellent jam in a slow cooker. Have to take:

half a kilo of currants;
fifty milliliters of water;
three hundred grams of sugar.

Load the berries into the multicooker so that they take up no more than a third of the volume in the bowl. If there is more, you cannot vouch for the uniformity of boiling. Pour in water and turn on the unit in cooking mode for ten minutes. Then, using a blender, turn the berries into a homogeneous mass, add sugar, stir and “simmer” for half an hour.

If you have a lot of strawberries, you can make strawberry-currant jam. To complete the recipe you should take:

seven hundred and fifty grams of strawberries;
two hundred grams of currants;
eight hundred grams of sugar;
seventy milliliters of water.

Peel and rinse the currants. Sort through the strawberries, selecting only ripe berries and removing the sepals, rinse gently with water and let dry. Place the berries in a saucepan and pour water in the specified volume. Cook over low heat for about five minutes until the berries soften and release juice. Then blend the strawberries and currants into a homogeneous mass using a blender. Rub it through a sieve to obtain a seedless puree.

Pour the homogeneous composition without impurities into a saucepan, add sugar and heat slowly. After boiling, cook for five minutes, check readiness using a saucer. If the product does not spread, it can be packaged in containers. If you have doubts about readiness, you can cook it some more. After rolling, sterilized jars of jam, as in other cases, need to be turned over and covered with a warm blanket until the product has cooled. After this, put it away for storage.

Flavoring additives

Currants have a specific taste. And not everyone likes the pronounced sourness that is present in it due to the high content ascorbic acid. This feature can be smoothed out thanks to various additives. Using a combination with strawberries is far from the only option.

In jam with currants, you can also mix other berries, for example, pitted cherries, cherries, raspberries, gooseberries, as well as fruits, for example, apples, ranetki or oranges. You can even take seasonings like ginger. It all depends on what is in own garden, in the forest or for sale. And the result of such combinations is original desserts that you won't find in the store.

Black currants and raspberries go well together. This jam will be a wonderful table decoration, especially in winter. Required to prepare:

1.5 kilograms of currants;
1 kilogram of raspberries;
1.5 kilograms of sugar.

After the initial preparation of the berries for cooking, raspberries and currants are poured into a pan or basin and half a kilo of sugar is added. Stir thoroughly, put in a cool place for five to six hours, until juice appears and sugar begins to dissolve. Then all this needs to be turned into a mushy mass, add the remaining sugar and start cooking. This jam is cooked for about forty minutes. As you go, remove the foam and wait until the mass begins to thicken. Then distribute into jars of a convenient size.

To give the jam a ginger flavor, you need to cook with the following ingredients:

nine hundred grams of currants;
fifteen grams of ginger root;
eight grams of cinnamon (powder);
nine hundred grams of sugar.

Prepare the currants for cooking and make a puree out of them. Place in a cooking container, place on the stove and add sugar. The jam should be cooked over low heat with the lid closed. This continues until the granulated sugar dissolves. Then the heat needs to be increased and brought to a boil. Meanwhile, peel and grate the ginger, add to the berry puree, and add cinnamon. Stir everything well and let cook for another ten minutes. Then turn off the stove. Cool the jam with the lid closed and then distribute into jars.

To learn how to make blackcurrant jam with herbs, watch the following video.

Blackcurrant jam for the winter is one of our family’s favorite snacks, because it’s so nice to open another jar of jam early on Saturday morning, serving it with freshly baked pancakes or pancakes, especially when you don’t need to rush anywhere and you can thoroughly enjoy the taste of this aromatic berry. That is why during the blackcurrant harvesting season I fill any containers with it as much as possible, but I prefer to preserve jams in 200-gram jars. baby food. No, not at all because I don’t have cans, but because my family are also “cool noses”! They open the jar, try it once and don’t want it anymore, and the remaining half of the preparation has to be incorporated into pies or, in the worst case, disposed of. And a 200 g jar is just enough for three of us “for one sitting” - about 7-8 pancakes.

However, it’s your choice - preserve blackcurrant jam for the winter in any container, the main thing is that it tastes good to you!

So, let's prepare the blackcurrants, sugar and start cooking!

Wash the berries in water, removing long cuttings, if any. Then pour the entire mass of currants into a saucepan, cauldron or pan with a non-stick bottom.

Add granulated sugar. This year there was a lot of rain in June, so the berries taste sour and watery. That is why I do not add citric acid or lemon juice. Gently mix all the contents of the saucepan and place it on the stove, heating it to a boil. Sugar must dissolve.

As soon as this happens, grind the hot mass with an immersion blender or pour it into the bowl of a food processor, turning it into a puree. Be careful as the mixture is hot and may splash around. After chopping, heat the jam again for 5 minutes.

Place hot jam into jars that have been steamed or heated in the oven and immediately screw the lids on or seal them using a seaming wrench.

Be sure to check the seal for tightness by turning the jars upside down or on their sides. If you can’t hear the whistling of incoming air, it means that the blackcurrant jam prepared for the winter has turned out great.

Let it cool and then transfer it to the pantry. As the blackcurrant jam cools, it will become thicker due to gelling.

Such preparations are incredibly pleasing to the eye, especially when the pantry is filled to the brim with them!

Have a nice winter!

Blackcurrant is very healthy; it contains a huge amount of vitamins and microelements. They say that it is enough to eat 20 berries to ensure daily requirement in vitamin C. Black currants are boiled delicious jam, in also jam. You can make currant jam yourself using this recipe.

You will need:

black currants 1 kg;
sugar 1.5 kg.

Jam recipe

A lot of debris sticks to blackcurrants. These include particles from a dried inflorescence, twigs from a bunch, various midges, etc. All excess must be removed with water. To do this, pour over the berries and let the debris float to the surface, and then drain everything. You can do this twice to ensure that the berries are cleaned. Then lay them out on the table, preferably on an unnecessary sheet, to absorb excess moisture.

Since we will be making currant jam without whole berries, pass them through a meat grinder. You will end up with sour currant puree. Put sugar in it. Since this berry is very sour, 1.5 kg of sugar is required per 1 kg of currants.

If desired, the amount of sugar can be increased or decreased. But just remember that excessive acidity of black currants can be harmful for diseases of the stomach and intestines.

Mix everything well and cook the jam in one batch. To prevent it from burning, stir constantly. Also make sure that the blackcurrant jam does not “escape” from the basin or pan. Skim off any foam that appears.

You can serve pancakes with tea with foam from jam or jam, it’s very tasty!

Cook the currant jam until it becomes thick. Check this moment with a drop. The cooled drop should not spread. Place the hot currant jam into sterile jars and screw on the boiled lids. Immediately turn upside down and cover with a blanket. When the jam jars have cooled, remove them for storage.

You can make jam from red currants using this recipe, but it is better to make jelly from red currants. You can also make mixed jam. Black currants go well with strawberries and raspberries, as well as wild strawberries.

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This berry is a real champion in terms of the content of all kinds of vitamins, so every housewife tries to make as many preparations from it as possible. The jam made from black currant, I also have my own recipe for the winter, not even just one, because I grow this berry in large quantities and try to prepare a variety of desserts.

There are many more options for currant jam homemade baked goods. Even the famous “Kiss of the Negro” cannot do without it. I'm not even talking about cheesecakes, pies, pies, bagels, you can list a lot.

With this jam you can just drink tea and get a boost of vitamins, vitamin C, by the way, there is more in black currants than in lemons themselves. It turns out to be a very healthy dessert, just have time to write down the recipes.

1 How to make blackcurrant jam
- 1.1 Blackcurrant jam recipes
  - 1.1.1 Blackcurrant jam, classic recipe
  - 1.1.2 Currant jam with pectin, recipe for the winter
  - 1.1.3 Blackcurrant jam, seedless recipe
  - 1.1.4 Blackcurrant jam in a slow cooker
  - 1.1.5 Blackcurrant and raspberry jam, recipe for the winter
  - 1.1.6 Blackcurrant jam with gooseberries
    - 1.1.6.1 Blackcurrant jam, video recipe

How to make blackcurrant jam

Currant berries are not as sweet as raspberries or strawberries, so they require more sugar; they also release juice more heavily, so they require more time to extract the juice.

Currants also contain large amounts of fruit acids. They are undoubtedly useful for us, but unsuitable saucepans oxidize quickly. Copper and aluminum quickly interact with acids and the resulting product is not at all healthy, quite the opposite. Therefore, choose stainless steel saucepans, or, as a last resort, enamel ones, just remember that everything in them burns quickly.

To make jam, we will need freshly picked currants, we need to sort them out, remove twigs, leaves, unripe or bad berries, cut off the tails. Only after this, rinse well. Unlike raspberries and strawberries, which are delicate berries, currants can be washed under running water without fear of crushing them. In addition, the integrity of the berries in the jam will still be compromised.

Blackcurrant jam recipes

Like other berries, black currant jam can be made in the simplest and most in the usual way, and in a slow cooker, and in a bread maker. In addition, the berry is perfectly complemented by other, garden and forest fruits, and some fruits.

Blackcurrant jam, classic recipe

This is the simplest of all recipes and time-tested, it seems to me that I remember exactly how my grandmother cooked such jam in a large basin on the stove.

For him we will take:

A kilo of black currants
One and a half kilos of sugar

How to make blackcurrant jam:

I never put a lot of sugar in currants; I like it when the sourness is felt. Although you can increase the dose if you have a sweet tooth.

I grind the finished berries in a blender and mix them with sugar. I set the temperature to medium to quickly bring to a boil. Then I lower the temperature to a minimum and skim off the foam. Slowly gurgle the berries on the stove for 10 minutes, then let them cool overnight.

I repeat this process a couple more times, adding a slow boil time of five minutes. In fact, it doesn’t take long to cook this jam. After the last cooking, it is ready and hot, put into jars.

Currant jam with pectin, recipe for the winter

Many people are wary of thickeners, and for good reason. Indeed, thanks to pectin, starch, gelatin or gelatin, the time heat treatment, which means almost all vitamins are preserved.

What you need for jam:

One and a half kilos of berries
Kilo of sugar
Pectin packet (20 grams)

How to make currant jam with pectin:

We prepare the berries, sort them, wash them and let the excess water drain. Then pour a third of the sugar into it, using an immersion blender, grind everything until a puree-like mass is obtained.

Pour this mass into a saucepan or thick-walled cauldron and heat until boiling. As soon as bubbles begin to appear, reduce the heat, skim off the foam, pour in the pectin and remaining sugar. Cook for twenty minutes at low temperature, then place the jam while hot in sterile, dry jars.

Blackcurrant jam, seedless recipe

Here you will have to tinker a little, just a little, but the result will be a very beautiful, transparent jam.

For it you need to take:

A kilo of currants
0.7 kilo sugar

How to make this jam:

Again, the amount of granulated sugar depends on the variety, the degree of sweetness of the berry and your tastes. You can take more.

I grind the already prepared, washed berries with a blender or pass them through a meat grinder. The result is a liquid, aromatic puree, and we need to rub it through a sieve so that all the seeds and remnants of the skin remain there.

Mix the finished mass with sugar and cook at low temperature for about 7 minutes. I always do this in the evening so that I can remove it from the heat and let the jam cool overnight. In the morning I heat it up again and cook for 10 minutes. And again I leave it until the evening. The third time I cook it for 15 minutes and put it in jars. It cools in jars, but in open ones, only then I roll it up.

Blackcurrant jam in a slow cooker

Making currant jam in a slow cooker is easier than the usual way, because you don’t have to stand and watch so that, God forbid, it doesn’t burn or run away.

We will need:

Liter jar of currants
Two and a half glasses of sugar

How to make jam in a slow cooker:

We pass clean and selected berries through a meat grinder or grind them with a blender. Some people prefer to simmer and only then rub through a sieve, but I think this is a long process and using kitchen assistants is much more convenient and faster.

I also rub the resulting puree through a sieve with a wooden spatula so that my jam turns out transparent, without seeds.

Then I pour it into a multicooker bowl and add sugar. I set it to stewing mode and close the lid. The jam will be ready in 20 minutes, because currants have a lot of their own natural thickeners, pectin. Next, I put the finished hot product into small jars and close them.

Blackcurrant and raspberry jam, recipe for the winter

Everyone will like this jam. In addition, it is very useful; it is an excellent help during colds. My children love to make this jam and drink it like compote.

For it you will need:

One and a half kilos of currants
Kilo of raspberries
One and a half kilos of sugar

How we will cook:

All the berries need to be sorted and washed, and the water should be allowed to drain well. We immediately pour both currants and raspberries into the container where the jam will be cooked and add half the sugar. Leave for five hours in a cool place so that the berries give juice and the sugar begins to melt.

After some time, grind the berries into puree, add the second half of the sugar and set to cook. Cook in one serving until thickened, this is about 35-40 minutes, do not forget that you need to remove the foam. Pour the prepared jam into jars and close.

Blackcurrant jam with gooseberries

All housewives often like to make this kind of jam. The sour currants are offset by the sweet taste of gooseberries and the result is very tasty.

We will take:

A kilo of currants
Half a kilo of gooseberries
Kilo of sugar

How to cook:

We sort the berries and tear off the stems. Grind everything with a blender or scroll through a meat grinder. Mix the resulting mass with sugar and set to cook. The first time after it boils, cook for 10 minutes. Then it cools down to room temperature. The second time it is cooked for 15 minutes and immediately put into jars.

Blackcurrant jam, video recipe