Blackcurrant jam- This is a real storehouse of useful vitamins. The tart and dense berries contain a large amount of potassium and vitamin C. In order to replenish its daily requirement, you need to eat only 15 berries. For this reason, doctors strongly recommend using them in winter, as well as during colds and pulmonary diseases. Black currant protects the intestines, enhances hematopoiesis, improves metabolic processes, and regulates acidity. For this reason, it is often called “the pharmacy from the branch.” During its processing, a minimal amount of useful components is lost, this is where it differs from many other berries.

Currant jam has a rich and bright taste, distinguished by a luxurious palette with a predominant light bitterness. It's not that difficult to prepare. The most difficult stage is collecting and sorting the fruits. It requires attention and patience.

Preparing dishes.

Jars for packaging delicious delicacies must be washed in advance, doused with boiling water, and dried. For currants, select only varnished caps. For cooking, select an enamel basin or pan.

Prepare the berries for cooking in a plastic or plastic container, grind them with a wooden masher, since oxidation may occur when using metal tools. The fruits must be collected a week after they are fully ripe. Try not to overexpose them on the branch so that they do not crack and begin to fall off. After two weeks, the concentration of vitamins in the berries will decrease by half. In addition, their quality is negatively affected by rainy weather.

Do not store berries without refrigeration for a long time. Collect them in dry weather, after the dew has fallen. Spread them in a thin layer, drying them in advance. Immediately before heat treatment, sort them out, remove any remaining sepals, and let the water drain.

Blackcurrant jam

Ingredients:

Currant berries – 1 kilogram
- water – 520 g
- granulated sugar – one and a half kilograms

Preparation:

Pour sugar into water, boil, filter. Pour the finished syrup into an enamel bowl, carefully place the prepared product there, and place on low heat. In one step you can make wonderful jam with an excellent taste. Package the finished product and seal it.

Raw blackcurrant jam

Ingredients:

Currants – 1 kg
- sugar – 1.5 kg + 100 g

Preparation:

Pour the thoroughly dried currants into a plastic container, grind with a wooden masher, and mash well. You can also pass it through a large meat grinder, let it stand for 5 minutes, put it in jars, sprinkle granulated sugar on top, seal tightly, and store in any cool place.

It turns out very tasty and

Raspberry and black currant jam

Required Products:

Raspberries – 3 cups
- currants – 9 glasses
- water – 320 g
- granulated sugar – 15 glasses

Cooking steps:

Prepare the berries and dry them. Mix water and half the sugar, bring to a boil, boil for five minutes, remove from heat, pour in the rest of the sugar, stir until dissolved, roll up hot.

Blackcurrant jam recipe

You will need:

Granulated sugar – 1 kg
- currant puree – 1.25 kg

How to cook:

Mix half of the sweet mixture with the puree and simmer until completely dissolved. This will take you about 20 minutes. Add the second part of the sweet mixture, stir, simmer for another quarter of an hour, put in jars, and cool.

Blackcurrant jam jelly

Jelly is made from currant juice. For one liter of juice you will need 850 g of sugar. Heat the strained or settled juice to 70 degrees, add sugar, dissolve it, bring to a boil, and simmer for half an hour or an hour. The original volume should be reduced by three times. As soon as cold drops of jelly spread over a cold plate, pour it into sterilized jars and let them cool.

Five-minute blackcurrant jam.

Required Products:

Currant fruits – 1 kg
- water – 320 g
- sugar – 1.5 kg

Cooking steps:

Prepare the syrup: put water on the stove, dissolve the sweet mass in it, add the berries, boil, boil, stir for five minutes. Pour everything at once into sterilized jars, close with airtight lids, and cool upside down.

In winter, you will probably want to enjoy it.

Blackcurrant jam is delicious.

The proportions of the products are traditional. Wash the currants, mash with a wooden pestle, sprinkle with granulated sugar, and place on low heat. Increase heat while stirring and bring to a boil. Skim off any foam that has formed. Continue cooking for half an hour, place in sterile jars, leave to cool, and cover with lids.

Try frozen blackcurrants too. You can make jelly, jam, preserves or compote from it in the cold winter season. To do this, wash it, lay it out in a thin layer, dry it, place it in small portions in containers or plastic bags, and place it in the freezer. You can eat it without sugar. It depends on your personal taste preferences.

If you don’t cook the jam a little, you will get an equally tasty preparation that has the appetizing color of fresh berries. In this case, you can also add much less sugar. The peculiarity of the delicacy lies in its hot pouring and hermetically sealed sealing. Let the jars cool upside down.

How make blackcurrant jam: useful tips.

1. To obtain a varied taste of the sweet preparation, you can use various methods. Some of them are mixing types of berries. For example, raspberries and currants, gooseberries and currants, etc. In this case you will receive blackcurrant jam by the glass. After all, it is with their help that it is easiest to carry out measurements. It is very important here to maintain the correct proportions. In 15 glasses there can be 2 glasses of gooseberries, 2 glasses of raspberries. All other glasses should be filled with currants. In this case, you also need to take 15 glasses of sugar.
2. You will get a more delicate taste of jam if you first blanch the berries in a pressure cooker for 2-3 minutes. In this case, they will be filled with juice and will not wrinkle.
3. To cook jelly, use the juice of black and red fruits. In this case, it should be boiled together with granulated sugar. And then strain through flannel or several types of gauze. In this case, you need to take less sugar - 800 g per 1 kilogram of fruit. Otherwise, the cooking technology remains the same.
4. If you suffer from a disease such as thrombophlebitis, then currant jam is contraindicated for you, since it increases blood clotting.

A quick option for making jam.

Ingredients:

Currants – 4 cups
- granulated sugar – 6 glasses
- water – 2 tbsp.

How to cook:

Boil half a portion of sugar and water, add currants, boil for 7 minutes with gentle stirring. Skim off the foam. Add the second portion of sugar and boil for another 5 minutes. If during this time the syrup has not become jelly, boil it a little longer over the same low heat. As a result, a sweet coating forms on the walls. However, it can be easily peeled off with a spoon. When hot, pack the jam into a sterilized container, let cool, and store in a cool place.

Option with oranges.

Required Products:

Oranges – 2 pieces
- sugar, currants 1 kg each

Preparation:

1. Sort the berries. Wash the oranges thoroughly, cut into slices, and remove the seeds. Pass all the fruits through a meat grinder, add sugar, stir until the granulated sugar dissolves.
2. Next you can do it in 2 ways:
- Place the treat in the prepared container, wrap it, and store it in the refrigerator. For better storage, cut a paper circle to fit the neck, moisten it with vodka, place it tightly on the surface, and cover the jar with a plastic lid. Proceed in a similar way with hot jam, but before you put in the alcohol-soaked paper and close the container, let the mixture cool.
- the finished delicacy can be rolled up immediately after cooling and hidden in the cellar for storage.

Option with apples.

You will need:

Blackcurrant – 200 g
- apple – 200 g
- water 1 glass
- sugar – 2 cups

Preparation:

Peel the currants, boil in syrup, skim off the foam until they begin to burst. Add apple slices, stir, continue cooking. As soon as the jam thickens slightly, remove it from the heat, put it in jars, and roll it up.

Option with gooseberries.

Required Products:

Gooseberries – 3 kg
- black currant – 1 kg

Cooking steps:

Sort the berries, peel, rinse, mince, and combine in one bowl. Place the mixture over low heat while stirring constantly. As soon as bubbles appear, remove from heat and let cool. This needs to be repeated three times. Place the finished product in containers and seal.

We hope that you will choose a recipe for making currant jam for yourself and please your loved ones with it.

Blackcurrant jam(see photo) is one of the most favorite products not only among children, but also among adults. It has such a pleasant aroma and unique taste that you want to eat it again and again. And what is also important is that the jam made from these berries contains many healthy substances that have a beneficial effect on the human body as a whole..

Due to the fact that the berry contains many vitamins and minerals, they are also preserved in jam.

Compound

It contains many beneficial substances:

• beta-carotene;
• vitamins;
• tannins;
• phosphoric acid;
• essential oils;
• minerals (iron, potassium, magnesium);
• polysaccharides.

This product is great for preserving for the winter. It is an ideal aid for respiratory diseases because it contains a number of beneficial nutrients necessary for the body.

Beneficial properties, harm and contraindications

The beneficial properties of blackcurrant jam have a beneficial effect on the functioning of the body, strengthening health and improving well-being.

Since it contains many healing substances, it is used:

• for the treatment of acute viral infections (cough, runny nose, sore throat);
• for the treatment of chronic arterial disease;
• to cleanse the intestines of waste and toxins;
• to increase appetite;
• with anemia;
• with inflammation of the gastric mucosa.

Many mothers ask the question: “Is it possible to eat currant jam while breastfeeding?” Experts on this matter say that such a product can be introduced into the mother’s diet only at the beginning of the first complementary feeding in small portions as an additive to cereals or fermented milk products, so as not to harm the baby.

Along with its healing properties, jam also has a number of contraindications.:

• not recommended for people who suffer from high blood sugar levels;
• Contraindicated for those with poor blood clotting;
• People who have clogged blood vessels should avoid using it.

The calorie content of this product is quite high, so you should not abuse it, no matter how useful it may be. It’s better to consult your doctor whether you can eat this jam or not, so as not to cause harm to your health..

What can you cook with currant jam?

You can prepare quite a lot of delicious and aromatic desserts for tea with currant jam, as well as a variety of soft drinks.

In cooking, currant jam has found its use as a filling for pancakes and pancakes. It also acts as an excellent layer for sweet baked goods (shortcakes, biscuits, cookies, charlottes, muffins, pies).

This product is well suited for cooking compotes, fruit drinks, and jelly. You can also make alcoholic drinks (wine, liqueurs) with it.

You can also eat jam just like that, as a sugar substitute for tea.

Thanks to its rich aroma and excellent taste, the dish will always turn out very appetizing, leaving no one indifferent.

How to cook and store correctly?

To make currant jam correctly, you need to remember a few simple rules, thanks to which the product will be very tasty, healthy, aromatic and will last for a long time:

1. First, you need to prepare a glass container into which you can later pour the jam: wash thoroughly and sterilize the jars in a water bath. Prepare lids for preservation in advance.
2. Then you need to prepare the berries: the currants must be ripe, without damage. Separate the berries from the branches. Next, wash thoroughly, removing excess dust and dirt.
3. It is not recommended to fill currants with water, because the berries may burst. It's better to use a colander. You can remove excess water with a paper towel.
4. Berries should only be cooked in an enamel-lined container. You only need to stir with a wooden spatula, not a metal one, otherwise the product may oxidize.
5. During preservation, it is not recommended to turn the jars over so that the product does not come into contact with the lids.

The finished product must be stored in a cool, dark place (a pantry is ideal) for a long time. If you have made jelly, it is better to store it in the refrigerator for no more than one year. Jam prepared quickly should only be stored in the refrigerator and for no more than three months.

How to do it at home?

Making jam at home is very simple. Just follow the recipe step by step and everything will work out. There are many varieties of homemade currant jam. It can be cooked either in its pure form or with the addition of various berries and fruits. You can also use previously frozen currants to make jam.

Currant jam	Cooking method
Marmeladnoye	To make jam at home, you need to grind one kilogram of ripe currants using a blender. Then pour one hundred grams of water into the berry puree and add two and a half glasses of granulated sugar. Mix the mixture well and boil. Boil until the jam becomes thicker. Next, place the hot mixture on a flat surface and leave to dry. Then distribute the marmalade into a sterile container and seal.
In the microwave	To make jam, you should take a kilogram of fresh currants, wash them well and put them in an enamel-lined container. Then add eight cups of sugar and set aside for one hour to allow the berries to release their juice. Next, pour the mixture into the electrical appliance and turn it on at full power. When the mixture boils, stir it again and put it in the microwave for two minutes. Then stir again and distribute into a sterile container, and then preserve.
With apricots	To make jam, you first need to take four kilograms of apricots, wash them well and separate the pulp from the seeds. Then put a few pieces of fresh currants into each apricot (you will need about seven hundred grams for everything). Next, you need to boil the sugar syrup (dissolve about four kilograms of granulated sugar in four liters of hot water). Then add the berries to the syrup and boil the mixture. Then let the jam cool for 24 hours. Then boil the berry mass again and boil for about ten minutes. Let the jam cool again for about ten hours. Then return to a boil and cook for about five minutes. Then set aside to cool for twelve hours. Next, boil the berry mass again and boil for ten minutes. Then distribute into sterilized containers and preserve.
	To make jam, place five hundred grams of washed serviceberry and currant berries in an enamel-coated pan. Next, add three and a half cups of sugar and set aside so that the berries release their juice. Afterwards, you need to boil the berry mass and cook for about ten minutes. Then pour into sterilized containers and preserve.
With strawberry	To make jam, you need to take an enamel-coated container, put about one and a half kilograms of ripe strawberries, about five hundred grams of fresh currants and add ten glasses of sugar. Wait until the berries give juice. Then boil the berry mass and cook for forty minutes, without ceasing to stir. Next, distribute into sterile containers and preserve.
From whole berries	To make jam, you need to put a kilogram of ripe currants in a container covered with aluminum and add seven glasses of sugar. Wait until the berries give juice. Then boil the berry mass and throw in two pieces of star anise and one cinnamon stick. Boil for twenty minutes. Then let the jam cool for about twelve hours and remove the spices. Next, boil the berry mass again for about twenty minutes. Then distribute into sterile containers and preserve.
In a slow cooker	To make jam at home, you need to wash one kilogram of fresh currants and put them in an electrical appliance. Next, add eight glasses of sugar and set aside for three hours so that the berries give juice. Then turn on the “Extinguishing” program. Then distribute into sterile containers and preserve.
In the bread machine	To make jam, you need to thoroughly wash one kilogram of fresh currants and put them in an electrical appliance. Then add eight glasses of granulated sugar and one tablespoon of freshly squeezed lemon juice. Mix the mixture and turn on the “Jam” mode. Then pour into sterilized containers and preserve.
From Irina Khlebnikova	To make jam, you need to take an enamel-coated pan, add one hundred grams of sugar and pour in one glass of water. Boil the liquid and wait until the granulated sugar disappears. Next, add one kilogram of berries and boil for about seven minutes. Then add five cups of sugar and stir until it melts. Then pour into sterilized containers and preserve.
With banana	To make jam, you need to grind five hundred grams of fresh currants, five hundred grams of bananas and two and a half glasses of granulated sugar using a blender. Then spread the mass into a sterile container and preserve.
No cooking	To make jam, you should thoroughly wash a kilogram of fresh currants and place them in an enamel-coated pan. Then add two glasses of sugar and crush the berries a little to release juice. Then add six more glasses of sugar and leave the jam for three days, stirring the mixture periodically. Then place in sterilized containers and preserve. Keep refrigerated.
Seedless	To make jam, you need to take an enamel-coated container, lay out nine hundred grams of currants and add three glasses of sugar. Then crush a little so that the berries release their juice. Bring the berry mass to a boil and cook for about five minutes. Then grind the berry mass using a strainer and boil again for about ten minutes. Next, pour into sterilized containers and preserve.
Five minutes	To make jam at home, pour two hundred grams of water into a deep enamel-covered pan and add seven glasses of sugar. Boil and wait for the granulated sugar to dissolve. Then add one kilogram of fresh currants and boil for about five minutes. Then pour into sterilized containers and preserve. Store only in the refrigerator for no more than three months.
Jelly or “Tatar” jam	To make jelly, you need to take a deep container covered with enamel, add two kilograms of ripe currants and fill with water (three hundred grams will be required). Bring the mixture to a boil and simmer for about ten minutes. Then immediately add three kilograms of sugar and mix thoroughly until the sugar disappears. Next, distribute into sterile containers and preserve.
With apples	To make jam, you need to take a deep saucepan covered with enamel, pour five glasses of water into it and add ten glasses of sugar. Boil and cook until the sugar disappears. Then add one kilogram of currants and boil for ten minutes. During this time, you need to take one kilogram of sweet apples, wash them well, cut them into cubes, and then pour them into the pan. Cook until the jam becomes thicker. Next, place in a sterile container and preserve.
Twisted	To make jam, you need to wash a kilogram of currants well and grind them using a meat grinder. Pour the twisted berries into an enamel-coated container, pour one and a half kilograms of granulated sugar into it and put it on the fire to heat up. As soon as the sugar disappears, distribute the jam into sterilized containers and preserve.
	To make currant jam, you need to take one and a half kilograms of fresh berries, wash them well and grind them using a blender. Then pour five cups of granulated sugar into the berry puree. Bring the mixture to a boil and cook for about five minutes. Then place in a sterile container and preserve.
With gooseberries	To make jam, you need to take three kilograms of gooseberries, a kilogram of ripe currants, wash them well and grind them using a blender. Then pour the berry puree into an enamel-lined pan and boil. Then let it cool. Then bring it to a boil again and let it cool again. Then repeat the procedure again. Then distribute into clean jars and preserve.
Sugarless	To make jam at home, you need to place one kilogram of fresh currants and one kilogram of xylitol in an enamel-lined container. Stir a little and crush so that the berries release their juice. Then boil the mixture and cook for about five minutes. Next, pour into a sterile container and preserve.
	To fry the jam, you need to put three glasses of fresh currants in a hot frying pan and stir until the berries release juice. Then add two hundred grams of granulated sugar and stir until the sugar is completely dissolved. Next, distribute into sterile containers and preserve.
	To make jam, you need to take seven hundred grams of currants, wash them well, and remove the branches. Next, you need to take a sterile container and lay out layers of sugar and berries so that the sugar is the last one on top. Then preserve and put in the refrigerator. In a few days the berries will release juice and the jam will be ready.
Traditional thick	To make currant jam at home, pour three hundred grams of water into an enamel-coated pan and boil. Then add one kilogram of fresh berries and boil for about ten minutes. Next, add six cups of sugar and boil again, stirring continuously until the sugar disappears. Then leave the jam to cool for three hours. Then boil the mixture again and cook for ten minutes. Next, distribute into sterilized containers and preserve.
Cold	To make jam, you need to thoroughly wash a kilogram of ripe currants and grind them using a blender. Then pour eight glasses of sugar into the berry puree and stir until completely dissolved. Next, place in sterilized containers and preserve. The finished product should only be stored in the refrigerator.
With oranges	To prepare delicious jam, you should take two ripe oranges, a kilogram of fresh currants, wash them well and twist them. Pour five cups of sugar into the resulting puree and stir until the granulated sugar disappears completely. Then spread the jam into sterilized containers and preserve.

Below is a video on how to make delicious blackcurrant jam without cooking for the winter.

As you can see, there are many different ways to make currant jam. But in all cases it will have an excellent aroma and amazing taste.

Blackcurrant jam is a canned blackcurrant product boiled in a sugar solution.

In appearance, the berries should be without sepals, stalks and ridges. Hard and boiled blackcurrant berries of more than 15% of the volume are not allowed in jam (GOST R 53118-2008).

100 grams of black currant berries contain up to 200 mg of vitamin C .

In classic jam, due to heat treatment, there is less vitamin C left, but it is still enough to strengthen the immune system.

The manufacturer often uses the “five-minute” technology, reducing heat treatment to a minimum, thereby achieving the maximum possible preservation of vitamins.

The benefits of vitamin C from black currants for the human body

Ascorbic acid (vitamin C) is involved in the processes of hematopoiesis, has a beneficial effect on the functions of the nervous system, is a stimulator in the functioning of the endocrine glands, without its participation normal absorption of iron is impossible.

Also, vitamin C is vital for blood vessels; without it, they become brittle, fragile, and thin.

In addition, vitamin C has powerful antioxidant properties. It neutralizes free radicals and removes them from the body. Therefore, ascorbic acid is considered the “vitamin of youth”.

The benefits of vitamin C for the human immune system are undeniable; it significantly enhances protective mechanisms, preventing the development of various inflammatory processes and other diseases (such as stroke, heart attack, diabetes).

With the participation of ascorbic acid, the body's regenerative resource significantly increases, wounds and skin ulcers heal faster.

The recommended intake of ascorbic acid for an adult is 100 mg per day.

Blackcurrants also contain B vitamins, vitamin PP and K. In addition, they contain pectins and tannins. And currant leaves contain phytoncides.

Minerals in black currants

Blackcurrant is rich in micro- and macroelements:

• sodium, necessary for maintaining the acid-base balance in the body, normal functioning of the peripheral nervous system and muscle contraction;
• potassium, which normalizes blood pressure and rhythm of heart contractions;
• calcium and phosphorus, necessary for the normal well-being of joints;
• iron and magnesium, the benefits of which are to help produce red blood cells and prevent anemia.

Also, black currant berries help with anemia, scurvy, gastritis with low acidity, stomach ulcers, hypertension and other diseases.

Most often, homemade currants are made as vitamin preparations, pureed with sugar without cooking.

But currant jam is also a tasty and healthy dessert.

100 grams of black currants contain :

water, g	85
proteins, g	1
fats, g	0.2
carbohydrates, g	11.5
mono- and disaccharides, g	6.7
fiber, g	3
starch, g	0.6
pectin, g	1.1
organic acids, g	2.5
ash, g	0.9
potassium, mg	350
calcium, mg	36
magnesium, mg	31
sodium, mg	32
phosphorus, mg	33
iron, mcg	1300
iodine, mcg	1
cobalt, µg	4
manganese, mcg	180
copper, µg	130
molybdenum, mcg	24
fluorine, mcg	17
zinc, mcg	130
vitamin B-carotene, mg	0.1
vitamin E (tocopherol), mg	0.72
vitamin C(ascorbic acid), mg	200
vitamin B1 (thiamine), mg	0.03
vitamin B2 (riboflavin), mg	0.04
vitamin B9 (folic acid), mcg	5
vitamin PP (niacin), mg	0.3
calorie content, kcal	38

Blackcurrant jam recipes

Black currants, pureed with sugar without cooking

black currants - 1 kg, sugar - 2 kg.
Wash large currants and, passing through a meat grinder, mix with sugar. Stir until the sugar dissolves. Place healthy jam into jars and seal. Store in the dark and in the cold.

Puree black currants with sugar

Blanch the sorted and washed black currants in boiling water for 2-3 minutes, drain in a colander, and drain. Then pass the currants through a meat grinder or crush them with a wooden spoon (a wooden spoon is better - this way more vitamins will be preserved).

Then add sugar (at the rate of 1.5-2 kilograms of sugar per 1 kilogram of currants) and mix well. Place the pureed blackcurrants and sugar into sterilized jars and close with lids.

Blackcurrant jam Recipe 1

1 kg of berries, 1.5 kg of sugar.

Blanch 1 kg of black currant berries for 3–5 minutes in 1 liter of boiling water. Drain the broth, add 1.5 kg of sugar to it, and put on fire. After the syrup boils, add the berries and cook for 5–7 minutes. Boil 3-4 times at intervals of 6-8 hours. Pour blackcurrant jam into jars

Blackcurrant jam Recipe 2

1 kg of berries, 1.2 kg of sugar.

Dip the berries in a colander into boiling water and blanch for 2-3 minutes. After the water has drained, place it in a copper or stainless steel bowl. We prepare sugar syrup for currant jam; for this, for each kilogram of berries, dissolve 1.2 kg of sugar in 1.3 cups of water, bring to a boil and pour the boiling syrup over the prepared berries.

Let the berries soak in the syrup for about 3-4 hours and cook over low heat, stirring, until tender. Periodically remove the foam. Pour boiling blackcurrant jam into sterile heated jars and immediately seal.

Blackcurrant jam Five Minute Recipe 3

1 kg. berries, 1.5 kg sugar.

Separate 1 kg of washed and dried black or red currants from the branches. Boil syrup from 1.5 kg of granulated sugar and 1 glass of water. When the syrup boils, add berries to it, heat to a boil and cook for 5 minutes. Pour hot blackcurrant jam into sterile jars and roll up.

Blackcurrant jam Recipe 4

1 kg. red currants, 1 kg of sugar and half a liter of water.

Pour currants and sugar into the pan and stir. Place the currants for 7-8 hours (overnight is possible) in a cool place. Place a saucepan with currants and sugar on low heat. Bring the jam to a boil, stirring. Boil the jam for 15 minutes, then remove the jam from the heat. Pour boiling blackcurrant jam into sterilized jars.

Currant jelly

Ripe red currant berries are separated from the ridges, sorted, washed and filled with water, which should cover the berries. Place the currants on the fire and cook for 10-15 minutes until the berries become soft. The juice from the cooked currants is filtered through a fine sieve with gauze, put on the fire and cooking continues for another 10-15 minutes. Sugar is added to the boiled juice at the rate of 0.6 kg. sugar per 1 liter of juice and continue to cook until the jelly of the desired thickness is obtained. Towards the end of cooking, tartaric acid is added to the currant jelly. The finished currant jelly is poured into jars while hot.

Currant jelly Recipe 2

Boil 6 glasses of water (about 1.5 liters) in an enamel pan. Place 1 kg of pre-washed blackcurrant berries into boiling water. Boil for 2 minutes. Then add 2.5 kg of granulated sugar. Bring to a boil again and simmer for 3 minutes. Pour the finished mixture into sterilized jars. This makes a wonderful gelled blackcurrant jam.

In order to have “pure” jelly (without berries), strain the prepared currant mixture with sugar (2 + 3 min) with berries through a colander. I put the berry skins separated from the liquid into a separate jar - we use them to prepare compotes. And I pour the resulting “pure” currant jelly into sterilized jars.

Black currant is a miracle berry that has no even approximate analogues in chemical composition. It is maximally saturated with vitamins B, E, D, K, glucose, fructose, organic acids, pectin, and tannins. Currants do not lose their beneficial properties during processing and tolerate freezing well. This berry can have an inhibitory effect on infections and viruses, strengthen the immune system and provide gastronomic pleasure both raw and as a preserve.
Unfortunately, the fruiting period of currant bushes is quite short. The same applies to the shelf life of the berries themselves. The collected fruits begin to dry out or turn sour already 4-5 days after collection. Fortunately, there is an excellent opportunity to preserve a tasty and healthy treat for a long period. "Live" blackcurrant jam is an excellent alternative to freezing. Currant jam, prepared without heat treatment, is perfectly stored in a city apartment for at least 5-7 months.
Blackcurrant jam for the winter without cooking differs from other types of preservation. With this type of processing, the berries do not lose their fresh taste and aroma. The thick jelly-like consistency allows you to use this delicacy as a separate dessert for tea or as an important ingredient in a more complex dish.

Taste Info Jam and marmalade

Ingredients

• Black currant - 1 kg
• White sugar - 1.5 kg

How to make pureed blackcurrant jam without cooking

Wash the currant berries thoroughly, remove branches and roots. Next, place them in a deep container and, using an immersion blender, grind until almost homogeneous. If you don’t have a blender, you can grind the currants using a meat grinder.


Add the required amount of granulated sugar to the currant mass and beat thoroughly again with a blender. Leave the jam “under the towel” for 24 hours until the sugar is completely dissolved. Stir the mixture from time to time with a clean spoon.


Wash glass jars (half a liter capacity) with detergent or soda and sterilize for at least 5-7 minutes.

Place the grated currants and sugar into the prepared container. Place a 1 cm layer of sugar on top of each jar. Cover the “live” jam with clean plastic lids.


It is better to store currant jam in a dark, cool place (cellar, refrigerator or cold pantry). The delicacy can be consumed immediately after preparation or wait until the cold winter period.
If you don’t have space in the refrigerator and don’t have a cellar either, then you can store this jam at room temperature, in a dark place. In this case, take 2 kg of sugar for 1 kg of currants.


Making “live” blackcurrant jam is a real pleasure. The process is incredibly simple, and the result is truly amazing. With this jam, everyone can enjoy the fresh berry taste and aroma throughout the whole year.

Recipe No. 2. Blackcurrant and blueberry jam without cooking

Raw jam is one of the ways to preserve berries and fruits for the winter without losing their benefits. This jam differs from ordinary jam in taste, higher content of vitamins and a simpler method of preparation. No need to stand at the stove and watch the foam, no need to put it in jars, no need to roll up the lids. However, you only have to store it in the refrigerator. But you can get it at any time, even on New Year’s Day, and feel the taste of summer again. Blackcurrant jam with blueberries without cooking will be especially useful to you if you have children in your family. As you know, black currant contains a lot of vitamin C. This means it is an excellent remedy for colds and acute respiratory infections. Well, it’s difficult to overestimate the benefits of blueberries. But its most important quality is the protection of our eyes. It’s not for nothing that ophthalmologists always advise eating blueberries if you have vision problems. Of course, there are many eye vitamins containing blueberry extract in pharmacies, but they are expensive. This jam will cost you several times less.

So, to prepare it you need to take:

• 500 g black currants,
• 500 g blueberries,
• 1 lemon,
• 900 g sugar.

Recipe for making healthy blueberry and blackcurrant jam

Pour cold water over the berries, wait a couple of minutes, collect all the leaves and twigs that float to the surface. Drain the water, stir the berries and repeat the procedure again until you get rid of all the debris. Then place the berries in a blender bowl.


Beat thoroughly, add sugar. An alternative way to chop berries is to grind them through a meat grinder.

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Stir. Cut the lemon in half, squeeze the juice out of it, being careful not to get the seeds into the jam. Lemon juice serves as a natural preservative in the recipe. Together with sugar, it will prevent the jam from spoiling and extend its shelf life.


Mix again and transfer to suitable sized jars. There is no need to sterilize them, just wash them well. Close tightly with nylon lids and place in the refrigerator, or in the cellar. Take it out as needed and help yourself.

Making incredibly tasty blackcurrant jam for the winter has long become a tradition. Our grandmothers and great-grandmothers did not particularly analyze black currants for their chemical composition. They just knew that this was a very healthy berry, it would relieve fever and give strength. Therefore, they prepared black currants in the form of jam, and carefully stored each jar of healing potion.

Now we know what the power of blackcurrant is. And every year we try to preserve it with the least loss of vitamins. I also really want to add a modern twist to 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 jam that is not heat treated. Therefore, the most popular method of making blackcurrant jam is grinding it with sugar.

There is no need to roll up this delicacy with an iron lid. A large amount of sugar and proper execution of the technological process will ensure reliable storage even in apartment conditions.

Necessary equipment

1. Meat grinder or blender.
2. Deep bowl for stirring jam.
3. Convenient large spoon or wooden spatula.

Ingredients

• Black currant berries - 1 kg
• Granulated sugar – 2 kg.

Step by Step Actions

That's the whole simple process. And the result is a treasure trove of useful things and goodies in your own pantry. The owner has something to be proud of.

The simplest blackcurrant jam for the winter

Many housewives make currant jam in the simplest way. Also a good option. The jam turns out thick and rich. The recipe is also good in cases where there is a bountiful harvest of berries.

Required Ingredients

• Blackcurrant – 1 kg.
• Sugar - 800 gr.

Making jam

1. Sort the berries, wash them thoroughly, and place in a colander.
2. Pour boiling water over it. You can also immerse a colander with berries in boiling water for a few seconds.
3. Wait a little until the water runs out.
4. Place the berries in an enamel bowl, cover with sugar, and set aside for a while. The berries should release juice.
5. After a while, carefully mix the mass with a wooden spatula. This will speed up the process of juice secretion. The procedure must be repeated from time to time until the sugar is completely dissolved. It is best to put the berries overnight and return to the process the next day.
6. Then the basin should be placed on low heat.
7. While stirring, let the mixture boil.
8. Boil the jam for 15-20 minutes, turn off the heat.
9. Distribute into sterile containers and roll up with iron lids. Allow to cool and store.

Such jam, and a soft top - 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 turn out soft and tender. The jam is delicious and the price is good. Try it and see for yourself.

We will need

• Prepared currants - 4 cups (sorted, washed, dried)
• Sugar - 6 cups
• Water – 2 glasses.

Making jam

1. Pour the water into an enamel pan or basin.
2. Add half the sugar, boil, stirring.
3. Place all the berries in the boiling syrup, stir and bring to a boil.
4. Cook for 7 minutes.
5. Add the remaining sugar, stir, cook for another 5 minutes.
6. Place hot in sterile jars and seal with iron lids.

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

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

Five-minute blackcurrant jam

Wonderful jam with many advantages. Fast – the name refers to the speed of preparation. Healthy – the vitamins and microelements we need are preserved as much as possible. Finally, it's just absolutely 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

1. Sort the berries, rinse thoroughly, and let the water drain in a colander.

   

2. Boil water and pour boiling water over the berries - this way they won’t burst too much when cooked.
3. Pour water for syrup (1.5 cups) into an enamel saucepan and boil.

   

4. Add sugar, stir, let it boil. The sugar should dissolve.

   

5. Add berries, stir, let it boil.

   

6. The jam should cook for 5 minutes.

   

7. Pour hot into prepared sterile jars and seal with iron lids.

   

That's it, quickly and tastefully. Enjoy your tea!

Recipe for blackcurrant jam with raspberries without cooking

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

How many raspberries can you add? Yes, as much as you want, but no more than the currants themselves. 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 prepare currant jam with raspberries.

Preparing the ingredients

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

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

Making jam

It is better to store this jam in the refrigerator. Still, it is not possible to remove all the water from raspberries after washing. If there is not enough cold, the finished product may deteriorate. And the jam will be guaranteed to stay in the refrigerator - a method proven by personal experience.

Rumor has it that raspberries don't need to 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, well, very tasty and interesting. Dried apricots, no less healthy, will join the vitamin army of currants.

Ingredients

• Black currant berries – 800 gr.
• Dried apricots – 200 gr.
• Granulated sugar - 2 kg.

We prepare an unusual yummy

Your household will be delighted with the amazing jam. You can enjoy drinking tea with it, add it to your oatmeal in the morning, and serve it with pancakes.

Jam – five-minute blackcurrant with ginger

Delicate ginger flirts with rich currants. The result is an exquisite taste and extraordinary aroma of jam. To appreciate it, you just need to cook and try.

Let's prepare a set of ingredients

• Blackcurrant – 500 grams
• Sugar - 750 grams
• Small ginger root
• Water – 250 – 300 ml.

Making jam

We fantasized a little and diluted the traditional classics. Our currant jams have taken on new notes.

Still, this is a good thing, old traditions in a modern version. Is not it?