Blackcurrant jam: how to cook blackcurrant jam. Blackcurrant jam. Simple recipes for currant jam for the winter

Some decent hostesses cannot live without learning and trying new recipes. Many women love to experience unusual tastes, mix products and add zest to previously prepared dishes.

To surprise all family members, you can cook an amazing currant jam that everyone will like. We will bring to your attention 5 great recipes that will generously replenish the cookbook and win the love of the household.

Classic recipe for currant jam

A wonderful delicacy with a delicious aroma is suitable not only as a fruit drink or for cooking jelly, but also for filling cookies or sweet pies that all family members adore.

This recipe was used by our great-grandmothers.

Take:

0.5 kg of blackcurrant;
0.5 kg of sugar;
0.5 kg fresh.

You can put on an apron and cook magical yummy not only for little sweet tooth, but also for adult connoisseurs of delicious dishes.

We send blackcurrants and sugar to a blender, whisking until dissolved.
Peel the bananas and cut into small pieces.
Place chopped bananas in a blender and blend until smooth.

When we have mixed all the ingredients, you can put them in jars and close the lids. Jam should be stored in the refrigerator.

The calorie content of the above jam recipes is 284 kcal per 100 gr. cooked product.

Red currant jam

Red currant is a berry that is good not only in its pure form, but also as a preparation of tasty and healthy jam. You can easily prepare an amazing delicacy that will immediately win the love of guests and household members.

Redcurrant, the jam from which is rich in vitamins, is a treasure not only in winter, but also in summer, because it is so nice to drink a cup of fragrant and tasty tea or try the most delicate cookies with this yummy.

Blackcurrant is a berry, the benefits of which have been known since ancient times. These berries are just a "vitamin bomb" for the body, because. black currant contains a huge amount of vitamin C, B1, PP, as well as a large number of useful microelements and minerals.

Surprisingly, by eating 2 tablespoons of blackcurrant in any form, a person will provide himself with a daily norm of useful substances of the main series.

Due to the fact that there are no enzymes in the composition of the berry that contribute to the destruction of ascorbic acid during long-term storage, blackcurrant can be safely harvested for the winter. It will be just as useful as fresh.

All kinds of compotes, jellies, jams are cooked from blackcurrant, it is frozen, but the most common way of harvesting is jam.

Amazing properties of black currant

Blackcurrant is indispensable in winter, when viral respiratory diseases and flu are rampant. Therefore, blackcurrant jam must be in the house to prevent or cure a cold in a natural way, and not to buy expensive and not always useful drugs.

Currant not only treats colds, it will be very useful for low hemoglobin levels or anemia, when the body lacks iron and folic acid.

Surprisingly, blackcurrant is able to increase the effectiveness of antiviral drugs and antibiotics tenfold.

The right choice of berries and their preparation

Blackcurrant jam is very tasty and fragrant, it is, of course, not as beautiful in color as red, but much healthier.

For jam, it is better to choose large-fruited blackcurrant varieties such as Dachnitsa, Exotica, Dubrovskaya, Dobrynya, Izyumnaya and others. It is faster to process a large berry (sort out, wash), so the preparatory process will take much less time.

You should also take into account the thickness of the peel of the berry. For jams and compotes, varieties with thin skins are more suitable, but for freezing, on the contrary, with thick ones.

For jam, a well-ripened currant is taken, it must be carefully cut off from the brushes, removing spoiled and rumpled berries, and put in a colander. Rinse well under cold water and drain excess moisture. That, in principle, is all the wisdom of preparing blackcurrants for canning.

Grated currants with sugar - perfect jam for the winter

Ingredients

berries - 1 kg;
sugar - 1.7 kg.

Cooking

Prepare large currant berries as described above. Spread them on a towel and dry thoroughly for several hours.
Then pour the currants into a bowl in two handfuls and knead each serving with a pusher.
Transfer the berry mass to a clean saucepan, add 500 gr. granulated sugar and stir until the sugar crystals are completely dissolved.
Then add the rest of the sugar and set aside until the latter is completely dissolved, stirring occasionally throughout the day.
When all the sugar has dissolved, the jam should be distributed in dry jars and covered with lids. Such jam should be stored on the shelf of the refrigerator.

Blackcurrant jam

Jam according to this recipe looks more like jam, because. it turns out thick, tasty and very fragrant.

Ingredients

Blackcurrant - 14 glasses;
Sugar - 18 glasses;
water - 3 cups.

Cooking

To prepare such a jam, you first need to boil the syrup. In a saucepan, mix water and half the norm of sugar, cook the syrup until transparent.
Pour the prepared currants directly into the boiling syrup, boil and boil for five minutes. Turn off the fire and add the rest of the sugar. Mix the jam thoroughly with a wooden spatula for ten minutes.
Pour hot blackcurrant jam into sterile jars, close with sterile nylon lids and store in the cold.

Video recipe for blackcurrant jam.

Double benefit in one jar - jam with honey

This is a recipe for an unusual blackcurrant jam with a pleasant honey flavor.

Ingredients

Black currant berries (frozen or fresh) - 0.5 kg;
Sugar - 1 cup;
Honey - 2 teaspoons;
Drinking water - 1 glass.

Cooking

Sort currant berries and wash. Now you need to cook the syrup. Add granulated sugar to a saucepan with a glass of water and bring to a boil over low heat.
As soon as the sugar is completely dissolved, put honey and slowly bring to a boil, remembering to stir.
After that, add the prepared currants and cook for 10 minutes, removing the foam. Set the jam aside and let cool.
Pour cold jam into sterilized jars and roll up. Place in a warm place for 24 hours, and then send to a dark and cool storage room.

Blackcurrant and banana blank option

This recipe for blackcurrant jam is quite unusual and very tasty.

For cooking, the following products are needed:

currant - 0.5 kg;
granulated sugar - 0.5 kg;
ripe bananas - 0.5 kg.

Cooking

We send the berries and sugar to the blender bowl and beat until the sugar is completely dissolved. Peel and cut bananas into cubes, put them in a blender and beat until smooth.
The resulting mass is laid out in sterile jars, closed and stored in the refrigerator.

This fragrant jam has a mousse texture, it is perfectly spread on bread and does not spread. Enjoy your meal!

Currant-apple jam

Blackcurrant jam itself is very tasty, but if you combine it with apples, the result will exceed all your expectations.

For this recipe you will need:

Lemon - 1 quarter;
Sugar - 0.4 kg;
Apples - 0.3 kg;
Blackcurrant - 0.3 kg.

Cooking

We sort out the currants, wash them and put them in the bowl of a food processor or blender, pour sugar there and grind until smooth. Pour the mixture into a saucepan with a thick bottom and boil for 5 minutes.
My apples, take out the core and cut into slices. Squeeze the juice from a quarter of a lemon and mix with a little water. Pour the prepared apples with this water so that they do not darken.
When the currant puree is a little boiled down, pour apples into the pan and cook for a quarter of an hour over low heat.

The finished jam can be poured into sterile jars and stored for the whole winter, or you can eat it right away or serve it with pancakes or pancakes. Enjoy your meal!

Amazing video recipe

How to store blackcurrant jam

Blackcurrant jam keeps very well. But if the jam is prepared in a quick way or simply rubbed with sugar, then it should be stored only in the refrigerator and no more than 2-3 months.

Jars of boiled blackcurrant jam, rolled up with special iron lids, can be stored much longer, even at room conditions. But it is better not to take risks and put such conservation in the cellar or basement. Make jam and enjoy your meal!

It has long been a tradition to cook unusually tasty blackcurrant jam for the winter. Our grandmothers and great-grandmothers did not particularly analyze the chemical composition of blackcurrant. They just knew that this is a very useful berry, it will remove the heat and give strength. Therefore, they harvested blackcurrant in the form of jam, carefully stored each jar of healing potion.

Now - we know what the power of blackcurrant is. And every year we try to conserve it with the least loss of vitamins. And I really want to bring a modern stream into the old traditions. Therefore, recipes for currant jam prepared in different ways and with all kinds of additives will come in handy.

It is no secret that more vitamins remain in such jam, which is not subjected to heat treatment. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

It is not necessary to roll such a delicacy with an iron lid. A large amount of sugar and the correct execution of the technological process will ensure reliable storage even in apartment conditions.

Required inventory

Meat grinder or blender.
Deep bowl for stirring jam.
A handy large spoon or wooden spatula.

Ingredients

Black currant berries - 1 kg
Sugar - 2 kg.

step by step

That's the whole simple process. And as a result - a storehouse of usefulness and goodies in your own pantry. The owner has a lot to be proud of.

The simplest blackcurrant jam for the winter

Many housewives cook currant jam in the simplest way. Also a good option. The jam is thick and rich. The recipe is also good in cases where there is a plentiful harvest for berries.

Required Ingredients

Black currant - 1 kg.
Sugar - 800 gr.

Cooking jam

Sort the berries, wash well, transfer to a colander.
Pour boiling water over. You can also immerse a colander with berries in boiling water for a few seconds.
Wait a bit for the water to run out.
Place the berries in an enamel bowl, cover with sugar, set aside for a while. The berries should release juice.
After a while, gently mix the mass with a wooden spatula. This will speed up the juice extraction process. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to fall asleep berries at night, and return to the process the next day.
Then the pelvis must be put on a slow fire.
While stirring, let the mass boil.
Boil the jam for 15-20 minutes, turn off the heat.
Distribute in a sterile container, roll up with iron lids. Let cool and send to storage.

Such a jam, but on a soft crust - you can lick your fingers! The cookies rest nervously on the sidelines. And the benefits of drinking tea with jam are incomparably greater.

Jelly-like blackcurrant jam

Very good recipe. The berries are soft and tender. Delicious jam, and it costs well. Try it, see for yourself.

We will need

Prepared currant berries - 4 cups (sorted, washed, dried)
Sugar - 6 cups
Water - 2 glasses.

We cook jam

Pour water into an enameled pan or bowl.
Add half of the sugar, boil, stirring.
Put all the berries in the boiling syrup, mix, bring to a boil.
Boil 7 minutes.
Add the remaining sugar, mix, boil for another 5 minutes.
Arrange hot in sterile jars, roll up with iron lids.

It won't take you much time to prepare, and you will get a lot of pleasure.

Advice just in case. To prevent the jam from molding, you need to cut a circle from the tracing paper according to the size of the jar. Soak it in alcohol or vodka, put on top of the jam, and then roll up the jar. There will never be mold.

Blackcurrant jam five minutes

Great jam with many benefits. Fast - the name refers to the speed of cooking. Useful - the vitamins and minerals we need are preserved as much as possible. Finally, it's just delicious.
Ingredients

Water - 1.5 cups
Black currant - 1 kg
Sugar - 1.5 kg (can be reduced to 1.3 kg).

Step by step process

That's it, fast and tasty. Happy tea!

Recipe for blackcurrant jam with raspberries without cooking

Not jam, but double pleasure. In addition, a double blow to beriberi. Raspberries will slightly dilute the specific taste of currants, add their sour zest to the jam.

How many raspberries can be added? Yes, as much as you want, but not more than the currant itself. The ideal option is the same amount of currants and raspberries. But even if you have at least a handful of raspberries, add it. You will not only feel the difference, but next time you will definitely cook currant jam with raspberries.

Cooking Ingredients

Blackcurrant - half a liter jar
Raspberries - half a liter jar
Sugar - two liter jars (approximately 2 kg in weight).

Please note that the total number of berries should be 2 times less than the amount of sugar.

Cooking jam

It is better to store this jam in the refrigerator. All the same, it is not possible to remove all the water from raspberries after washing. With a lack of cold, the finished product may deteriorate. And in the refrigerator, the jam will be guaranteed - a method proven by personal experience.

Rumor has it that raspberries can not be washed. But this is a purely personal matter.

Blackcurrant jam with dried apricots for the winter without cooking

Dried apricots can change your favorite jam beyond recognition. This is very tasty and interesting. No less healthy dried apricots will replenish the vitamin currant army.

Ingredients

Black currant berries - 800 gr.
Dried apricots - 200 gr.
Sugar - 2 kg.

Cooking amazing yummy

Your household will be delighted with the amazing jam. With it, you can drink tea with pleasure, and add it to oatmeal in the morning, and serve it with pancakes.

Jam - five minutes of blackcurrant with ginger

Delicate ginger flirts with rich currant. The result is an exquisite taste and an unusual aroma of jam. To appreciate, you only need to prepare and try.

Prepare a set of ingredients

Blackcurrant - 500 grams
Sugar - 750 grams
small ginger root
Water - 250 - 300 ml.

Cooking jam

We dreamed up a little, diluted the traditional classics. Our currant jams have played with new notes.

All the same, this is a good thing, old traditions in a modern performance. Is not it?

The best vitamin product in winter on the table in every home is a boiled black berry dessert. In order to properly preserve the entire range of nutrients (vitamins A, E, C, potassium), it is necessary to properly cook currants. Read the best recipes with the secrets and raisins of cooking treats.

How to cook blackcurrant jam

Effective ways to preserve nutrients in the berry for the winter:

dry;
to freeze;
cook.

How to cook blackcurrant jam in compliance with the rules and preserve the usefulness of the product? For this you need:

Choose a good berry (medium size is suitable for jam, large - for jam or jelly).
Prepare the right equipment and utensils for making jam.
Keep proportions.

Choosing dishes for cooking (pot or basin) is an important step: enameled or stainless steel is suitable. But the copper container is chosen in order to preserve the brightness of the color of the finished product, since copper tends to oxidize. In addition, you will definitely need:

jars (pre-washed and sterilized);
lids (optional: metal for rolling, plastic);
wooden spoon;
ladle.

For some recipes you will need:

meat grinder, blender or food processor;
metal sieve with a fine mesh.

How to choose the right berries

For blackcurrant jam for the winter, ripe, intact berries of any variety are suitable. When choosing on the market, you need to check for the absence of litter (leaves and twigs). When collecting on your own, try not to take an unripe one (it gives sourness, requires more granulated sugar during cooking) or an overripe berry (except for grinding). It is necessary to carefully remove the berries from the branches.

The following processing steps:

Sort and clean raw materials for jam.
Rinse through a colander (do not soak - burst).
Spread over a clean towel.
Dry.

blackcurrant jam recipe

When the berry is ready for use, we begin to prepare blackcurrant jam for the winter. At the same time, it is necessary to take into account a number of differences between cooking from strawberries, raspberries and the features of the technological process of each recipe. The berry releases juice more slowly (like gooseberries) and requires more sugar. Proportions from 1:1 to 1:1.5 are used. As a result of changing the recipe, jams and jellies are obtained, which are ideal for making pies, pancakes, and cakes.

Currant five-minute jam

The recipe is named after the time it takes to cook. Five-minute blackcurrant is a recipe popular among housewives, it preserves the vitamin balance as much as possible. This requires:

currant - 1 kg;
sugar - 1.5 kg;
water - 0.5-1 cup.

Cooking technology:

Pour sugar and water into an enamel bowl.
Dissolve over low heat.
Boil syrup.
Release the berries in hot water (5 seconds) so that they do not burst in the syrup.
Transfer them to the syrup.
Bring to a boil, hold for 5 minutes.
Cool the jam.
Pour the product into sterilized jars.
Close tightly.

Currant jelly for the winter

Blackcurrant jelly preserves the optimal balance of calories and vitamins. Ingredients for jelly (all in glasses):

currant - 10;
sugar - 10;
water - 2.5.

The brewing technology is fundamentally different from the classic recipe:

Mix berries and water, heat slowly until boiling.
Boil the mixture for 2-3 minutes.
Reduce heat for slow cooking.
Pour in sugar.
Stirring constantly, let it dissolve completely.
Boil the mass for 10 minutes.
Arrange hot in a container.
Wrap in a blanket (make a “fur coat”) until completely cooled.
Store in any convenient place.

A wonderful recipe for jelly using the rubbing procedure in the preparation process. The presence of green berries is allowed here, which contributes to a better solidification of the finished product. Ingredients:

currant - 1 kg;
sugar - 600 g;
water - 1.5 cups.

Cooking technology:

Boil the berry with water for 10 minutes.
Place the sieve on a large saucepan.
Spread and wipe the mixture in small portions.
Pour sugar (600 grams per liter of juice).
Add water (a little).
Boil the juice for 40-60 minutes, about 1/3 of the original volume.
Pour jelly into jars, close with boiled lids.
Flip for 30-40 minutes to create a vacuum.
Thick residues can be used for recycling (for compote).

Blackcurrant jam without cooking

Homemade preparations without cooking should be stored in the refrigerator, ripe blackcurrant jam for the winter is no exception. The benefits of this method of preparation are maximum - vitamins, pectins, organic acids, tannins are preserved. Classic ingredients (proportions 1:1.5):

berry;
granulated sugar.

Cooking steps:

Grind the berry in a deep container (a blender or meat grinder will do).
Add sugar and repeat the grinding procedure.
Leave for 24 hours at room temperature, covered with a towel.
Stir occasionally.
When the granulated sugar is completely dissolved, pour into jars.

With added orange

Currant in combination with an orange brings a double benefit. In winter, this is relevant - it increases immunity and provides calories in the diet. Ingredients for spicy and healing jam:

currant and sugar - 1: 2;
orange - 1 pc. per 1 liter of the mixture;
lemon - 1-2 pcs.

How to make Blackcurrant Jam with Orange:

Cover the berries with sugar.
Let it brew until juice appears (7-8 hours).
Grind the mixture with a blender. You can use a meat grinder.
Grind orange with zest.
Put the gruel in a container with berries and mix.
Let the aroma unfold (stand for about an hour and a half).
Squeeze a few drops of lemon on the bottom of each pre-prepared jar.
Spread jam.
Add a few drops of lemon on top, add 1 centimeter of sugar, close tightly.

Classic delicious blackcurrant jam

Grandma's recipes are the most delicious. It seems to be the same basic ingredients, but it turns out amazing taste. The duration of the preparation of jam is justified. Ingredients:

currant - 1 cup;
sugar - 1 cup;
water - 0.5 cups.

Cooking technology:

Boil water and one glass of sugar in a container.
Start pouring the berry after the syrup has formed.
Then every 5 minutes add a glass of berries and sugar alternately.
Observe the cooking conditions (slow fire, constant stirring).
When the entire volume of products is used up, let it cool slightly.
Pour into jars of the desired capacity.

Raspberry-currant

Assorted with raspberries - a great combination of flavors. Its usefulness is beyond doubt. Blackcurrant jam for the winter with raspberries is a little more difficult to prepare, but it's worth the hassle. Required Ingredients:

currant - 2.5 kg;
raspberries - 500 g;
sugar - 3 kg.

Cooking steps:

Pour raspberries with sugar (1/3 of the norm) to extract juice for 8 hours.
We prepare the main berry.
After the time has passed, we begin to heat the raspberries.
Boil for 5 minutes, let cool slightly.
Repeat the heating procedure.
At the third boil, we combine both berries.
Boil 10 minutes.
Divide into jars, roll up with sterile lids.
Store in a cool shady dark place.

Blackcurrant jam in a slow cooker

Making currant jam for the winter in a slow cooker is a new modern method that does not require constant control over the cooking process. Classic ingredients: sugar and berries in a ratio of 1:1.5. The only drawback of this method is the small capacity of the multicooker. Preparing jam in stewing mode.

Cooking steps:

We fall asleep berries, sugar on top.
We turn on the multicooker.
After the signal of readiness has sounded, pour into jars.
Roll up or close tightly with plastic lids (remains at the discretion of the hostess).
The jam keeps well for 6 months.

Video: five-minute currant jam

How to cook delicious currant jam for the winter. Recipes, tips and tricks from the culinary portal website

Currant is a real pantry of health. Currant enhances blood formation, lowers the acidity of gastric juice, reduces fermentation processes in the intestines and improves metabolic processes in the body. The currant contains 2 times more potassium than the recognized leaders - bananas, and the content of ascorbic acid is 4 times higher than in citrus fruits. Interestingly, during processing, currants almost do not lose their amazing qualities, which gives us the opportunity to harvest healthy berries in a variety of ways. One of them is making jam.

Currant jam not only has all the useful properties of fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but this is just in case your house is quite hot.

The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, twigs removed, cut off the tips, rinsed and allowed to dry.

Blackcurrant jam "Five minutes"

Ingredients:
12 stack. currant berries,
15 stack. Sahara,
300 ml of water.

Cooking:
Rinse the berries and put them on a sieve. From half the norm of sugar and water, boil the syrup, dip the berries into it and cook after boiling for exactly 5 minutes. Remove from heat, add the remaining sugar, stir until it is completely dissolved and immediately roll up.

Blackcurrant jam "Three by five"

Ingredients:
3 kg currants,
4 kg sugar
3 stack. water.

Cooking:
Make syrup from sugar and water. Dip washed and dried berries into boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and boil for 5 minutes after the start of the boil. Cool down again. For the third time, put the jam on the fire, boil, boil for 5 minutes and pack in sterilized jars.

Jellied blackcurrant jam

Ingredients:
11 stack. black currant,
1.5 stack. water,
13 stack. Sahara.

Cooking:
In a bowl for cooking jam, mix berries and water, put on fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Let the jam cool and transfer to clean jars.

Blackcurrant jelly

Ingredients:
6 stack water,
1 kg currant berries,
2.5 kg of sugar.

Cooking:
Boil water, dip the prepared berries into it and cook from the moment of boiling for 2 minutes. Wipe the hot berry mass through a sieve with a large mesh, add sugar, put on fire again and bring to a boil. Remove from heat after 3 minutes and pour into sterilized jars. Roll up. Pulp from berries can be frozen and used when cooking compotes.

Cold blackcurrant jam

Ingredients:
1 kg currant,
1-1.5 kg of sugar.

Cooking:
Fold the washed and well-dried currants into an enameled or plastic bowl and mash with a wooden pusher. You can use a blender, but vitamin C is destroyed. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass to sterile dry jars, sprinkle with sugar on top and place under plastic lids in a cold place.

Ingredients:
9 stack currants,
3 stack. raspberries,
15 stack. Sahara,
300 ml of water.

Cooking:
In a bowl for cooking jam, mix half the norm of sugar, berries and water, bring to a boil and boil for 5 minutes. Remove from heat, add the remaining sugar, stir until completely dissolved and pack in sterilized dry jars. Roll up.

Blackcurrant jam

Ingredients:
1 kg of sugar
1.25 kg blackcurrant puree.

Cooking:
Rinse currant berries, dry and pass through a meat grinder or chop in a blender. Pass the resulting mass through a sieve. You can do it in another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the norm of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until cooked for another 15 minutes. Put in jars, cool and store in the cold.

Blackcurrant jam with lemon

Ingredients:
1 kg currant,
1 lemon
1.25 kg of sugar.

Cooking:
Grind the washed and dried berries with a blender and beat with sugar. Put the dishes with the berries on the fire and cook, stirring constantly, until boiling. Then reduce the heat and simmer for 15 minutes. Add the thinly sliced lemon, cook for another 15 minutes and remove from heat. Pack hot in clean jars, let cool without covering with lids, then cover with paper circles soaked in vodka and tie with plastic wrap.

Blackcurrant and apple jam

Ingredients:
400 g currants,
400 g apples
4 stack Sahara,
2 stack water.

Cooking:
To begin with, boil the syrup from sugar and water, dip the currants into it and boil, removing the foam, until the berries begin to burst. Add the sliced apples to the bowl and continue to cook until thickened. Transfer to sterilized jars, roll up.

Blackcurrant jam with honey

Ingredients:
800 g currants,
800 g honey
2 stack water.

Cooking:
Boil honey with water, add the prepared currants and cook, removing the foam, until the berries become transparent. Pack in sterilized jars and roll up.

Blackcurrant jam with oranges

Ingredients:
1 kg currant,
2 oranges
1.5 kg of sugar.

Cooking:
Sort and rinse the currants, remove the seeds from the oranges. Berries and oranges, together with the peel, pass through a meat grinder, add sugar and mix well. Put on fire, bring to a boil, remove from heat and arrange in sterilized jars. Roll up.

Blackcurrant and raspberry jam

Ingredients:
500 g blackcurrant,
1 kg raspberries,
1.5 kg of sugar.

Cooking:
Pour the prepared berries with sugar and let stand for 7-8 hours to extract the juice. Then put the dishes with the berries on the fire and cook over low heat, removing the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and roll up.

Assorted raspberry and currant jam

Ingredients:
9 stack currants,
3 stack. raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
Pour the prepared berries with water, boil, add half the norm of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until completely dissolved. Cool, spread in clean jars, close with plastic lids.

Assorted blackcurrant, raspberry and gooseberry jam

Ingredients:
7 stack currants,
3 stack. gooseberry,
2 stack raspberries,
1 stack water,
15 stack. Sahara.

Cooking:
The cooking method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to keep the proportions - no more than 12 glasses of berries for 15 glasses of sugar.

Black and red currant jam

Ingredients:
1 kg blackcurrant,
250 g red currant,
800 g sugar
1 stack water.

Cooking:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in a bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is defined as follows: a drop of syrup does not spread on a plate. Arrange hot in sterilized jars, roll up, turn over, wrap.

Not the only type of currant grows in our gardens: black, perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam because of the dryish skins. Therefore, most often for jam from these types of currants, the berries are rubbed through a sieve to remove the seeds and skin. Red and white currants are better gelled, which allows them to be widely used in the preparation of marmalade and jelly.

Jellied redcurrant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar
1 stack water.

Cooking:
Pour the prepared berries into an enamel pan, pour in water and put on fire. Bring to a boil, boil for 1-2 minutes and rub the berries through a sieve. Pour sugar into the resulting juice and cook over medium heat for 30 minutes after boiling. Pack hot in sterilized jars and roll up.

"Cold" redcurrant jam

Ingredients:
1 kg redcurrant,
2 kg of sugar.

Cooking:
Pass the washed and dried red currant through a meat grinder or chop with a blender. Pass through a sieve and pour sugar into the resulting mass. Stir with a wooden spoon until all the sugar is dissolved. Transfer the berry mass to clean, dry jars and cover with plastic lids. Keep cold.

Redcurrant jam with vanilla

Ingredients:
1 kg redcurrant,
1.4 kg of sugar,
1 stack water.

Cooking:
Rinse currant berries and dry. Boil the syrup with sugar and water, dip the berries into it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot in sterilized jars. Roll up.

Assorted redcurrant and raspberry or strawberry jelly

Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg of sugar,
300 ml of water.

Cooking:
Blanch currant berries in boiling water for several minutes, then wipe through a sieve. Puree raspberries or strawberries by chopping the berries in a blender. Combine both types of puree. Boil the syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll up.

Assorted currant and walnut jam with honey

Ingredients:
500 g red currant,
500 g blackcurrant,
500 g apples
1 kg of honey
1.5 stack. walnuts,
500 g sugar.

Cooking:
Rinse currant berries, fill with water and put on fire. Rub softened berries through a sieve. Prepare a syrup of honey and sugar, dip apple slices and chopped walnuts into it. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring occasionally. Arrange the finished jam hot in sterilized jars and roll up.

Red currant jam with bananas

Ingredients:
1 liter redcurrant juice
600 g sugar
4-5 bananas.

Cooking:
In a bowl for cooking jam, combine currant juice, banana puree and sugar. Put on fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars, roll up.

Red currant jam

Ingredients:
1 kg redcurrant,
1 kg of sugar.

Cooking:
Crush the washed and dried currants with a wooden pusher and wipe through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Arrange hot in sterilized jars and roll up.

Redcurrant and cherry jam

Ingredients:
1.5 kg redcurrant puree,
500 g pitted cherries,
1 kg of sugar.

Cooking:
Blanch red currant berries in boiling water for 1-2 minutes, rub through a sieve and combine with sugar. Cook in a saucepan until thickened. Add cherries and cook until tender, stirring. Arrange in sterilized jars, roll up.

Redcurrant and watermelon jam

Ingredients:
1 kg redcurrant,
1 kg watermelon pulp
1.5 kg of sugar.

Cooking:
Rub currant berries with sugar, add watermelon pulp and boil for 30-40 minutes after boiling. Wipe through a sieve. Pack in clean, dry jars and store in the refrigerator.

Redcurrant and gooseberry jam

Ingredients:
1.5 kg of red currant,
1.5 kg gooseberries, slightly unripe
3 kg sugar
1.3 liters of water.

Cooking:
Put the prepared berries in a saucepan, cover with water and cook over medium heat for 30 minutes, kneading the berries. Add sugar, reduce heat and cook, stirring constantly, until all sugar is dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and roll up.

Seedless white currant jam

Ingredients:
1 liter white currant juice
1.3 kg of sugar.

Cooking:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and set to boil over medium heat. Bring to a boil and continue to cook, stirring and skimming off the foam. As soon as the foam stops appearing, spread the jam in sterilized jars and roll up.

White currant jam

Ingredients:
1 kg of white currant,
1.3 kg of sugar,
2 stack water.

Cooking:
Pour the prepared white currant berries with sugar at the rate of 1 cup of sugar per 1 cup of berries and leave in a cool place for 8 hours. Boil the syrup from the remaining sugar and water, put the berries with the released juice into it and cook over medium heat until the berries are transparent. Pour into sterilized jars and roll up.

Good luck preparing!

Larisa Shuftaykina