Quick preparations of blackcurrant for the winter. Redcurrant compote for the winter
Summer comes, it appears at the dacha or at the market currant, black, red, white. Fragrant and sour. This begs the question: what to do with black currants, what to cook with red currants? There are recipes with currants both with fresh currants and with currants processed for long-term storage. As you know, black currant is perhaps the healthiest berry. That’s why blackcurrants are so often prepared for the winter. Of course, you will need prepared blackcurrants in any form. Preparation delicious baked goods, muffins, pies, implies the use of this aromatic, slightly tart berry. There are many ways to prepare: currants with sugar, frozen currants, dried currants. Cooking blackcurrants in a slow cooker is quite quick and convenient, since you can set the time and temperature. One of the easiest ways to prepare currants is black currant with sugar. The main thing here is the amount of sugar, and the blackcurrants may not even be boiled. There are also recipes for currant jam, although it is believed that during heat treatment it loses a certain amount of useful substances. You can also easily learn how to cook currants. The advantage of this recipe is that such black currants can be stored without refrigeration. The recipe for a popular drink, currant tincture, is blackcurrant in alcohol. Blackcurrant recipes will also help you prepare extraordinary sweet sauces for meat, which are popular in many European cuisines. It is believed that black currants give the meat a special taste. Recipes with photos will show you how to prepare such a sauce, as well as jams, marmalade and many other blackcurrant dishes.
It's good if you have a large freezer or freezer, currant Frozen is guaranteed. It is stored for a long time, does not lose its useful qualities and is attractive. appearance only properly frozen currants. Freezing recipes contain several important recommendations: do not wash the currants, freeze the currants on a tray so that the berries do not come into contact with each other. Frozen blackcurrants are suitable for preparing a wide variety of dishes with currants. For this you will need recipes with currants. Recipes with black currants, recipes with red currants will help you prepare currant jam, various desserts with currants, cocktails and drinks. These are currants with sour cream, currants with milk. The currant filling is very convenient and tasty. Frozen red currants are also popular. Recipes with fresh red currants usually allow frozen currants to be used. Freezing helps preserve the maximum possible beneficial substances in currants. If you have a red one currant, recipes will help you prepare stuffing, jelly, compotes, and many other dishes. Of course, red currants are also perfect for jam. The redcurrant jam recipe may contain other fruits and berries.
Making incredibly tasty blackcurrant jam for the winter has long become a tradition. Our grandmothers and great-grandmothers did not particularly understand chemical composition black currant. 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 different ways and with all sorts 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
- Meat grinder or blender.
- Deep bowl for stirring jam.
- 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 cook currant jam in the most in a simple 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
- Sort the berries, wash them thoroughly, and place in a colander.
- Pour boiling water over it. You can also immerse a colander with berries in boiling water for a few seconds.
- Wait a little until the water runs out.
- Place the berries in an enamel bowl, cover with sugar, and set aside for a while. The berries should release juice.
- 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.
- Then the basin must be placed on low heat.
- While stirring, let the mixture boil.
- Boil the jam for 15-20 minutes, turn off the heat.
- 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
- Pour the water into an enamel pan or basin.
- Add half the sugar, boil, stirring.
- Place all the berries in the boiling syrup, stir and bring to a boil.
- Cook for 7 minutes.
- Add the remaining sugar, stir, cook for another 5 minutes.
- Place hot in sterile jars and seal 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 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
- Sort the berries, rinse thoroughly, and let the water drain in a colander.
- Boil water and pour boiling water over the berries - this way they won’t burst too much when cooked.
- Pour water for syrup (1.5 cups) into an enamel saucepan and boil.
- Add sugar, stir, let it boil. The sugar should dissolve.
- Add berries, stir, let it boil.
- The jam should cook for 5 minutes.
- 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 - tested for personal experience method.
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?
WHAT TO COOK FROM BLACKCURRANTS
A popular berry, it grows throughout the country and produces a stable harvest. Not only black currants are useful, but also red and white ones. Blackcurrant is especially valued for its vitamin content; it contains up to 300 mg of vitamin C, second only to rose hips in terms of vitamin C content. Blackcurrant berries contain a large number of vitamin B and carotene, a lot of organic acids and pectin (gelling) substances, calcium and iron salts. The high content of pectin in currants makes it possible to use its juice when making jelly from other fruits and berries that are poor in pectin substances.
Even when stored for six months, the currant preparation contains 80% of the original vitamin C content. Currants are very useful to eat fresh, but even in preparations they retain useful minerals and vitamins. Blackcurrant berries contain few oxidative enzymes, so vitamin C is well preserved when processed and stored for the winter, in the form of twisted compotes and cooked jam. After all, everyone knows the role of vitamins in human life. Therefore, there are a lot of recipes for cooking from currants and housewives never have the question of what to cook from currants. Currants, prepared in any way, and prepared for the winter by canning, always remain the number one vitamin berry. As always, let's start with the simplest things.
You can make delicious jelly from fresh blackcurrant berries. Sometimes housewives don’t like the fact that there are currant grains in the jelly; cooks give useful advice on how to properly prepare blackcurrant jelly. You need to take two glasses of washed berries and add one glass of water, mash and rub through a sieve. Pour the remaining pomace into 3 glasses of water, boil for 2-3 minutes and strain. Add 1.5 cups of sugar to the resulting broth and cook like regular jelly using potato starch. Kissel with starch already added should never be boiled, just brought to a boil. Immediately pour the previously squeezed blackcurrant juice into the prepared hot jelly and stir well. Kissel can be consumed hot or cold.
Delicious homemade transparent blackcurrant jelly. You will need for one kilogram of berries, 300g of sugar. Mash the blackcurrant berries with a wooden pestle and place in a saucepan. Bring to a boil and cook for 10-15 minutes, then squeeze the juice from the softened berries. Bring the juice to a boil and add sugar. Cook until sugar dissolves. Cooking time should be no more than 30 minutes. Pour hot jelly into small jars and seal.
Blackcurrant jam prepared in a cold way, without cooking. Since currants are a valuable dietary and medicinal product, we will try to preserve as much as possible all the vitamins contained in it. Sort out the ripe blackcurrants, wash in cold water and dry. Then the berries must be ground in a food processor and the resulting mass must be thoroughly mixed with sugar in a 1:2 ratio. Then quickly pour into prepared jars. Sprinkle a layer of sugar 1-1.5 cm thick on top and cover with lids or oiled paper. Currants prepared in this way should only be stored in a cool place. Harvesting in this way allows you to preserve the blackcurrant’s supply of vitamins until the new harvest. Cold-prepared blackcurrant jam has the same taste and aroma as fresh berries.
In addition to pureed fresh blackcurrants, you can also prepare delicious and a workpiece almost undamaged by heat treatment, this is the “five-minute” method of cooking. Black currant berries are well suited for this method, you need to take 1.2 kg of sugar for 1 kg of berries and stir well, cook until the sugar dissolves for only 5-10 minutes, pour hot into jars and seal. Currants will be perfectly preserved as fresh; for five-minute storage in the refrigerator, you can cover them with plastic lids or parchment.
To prepare a delicious fruit sauce you will need 2-3 tablespoons of blackcurrant jam. If you have made blackcurrant jam, it will be easy to make a fruit sauce to serve with roasted game, .
Grind the jam with 0.5 teaspoon of mustard, add 1 tbsp. spoon of wine, 1 tbsp. a spoonful of lemon juice. Cut the lemon peel into thin strips to make one spoonful, and scald the zest with boiling water. Finely chop half a head of onion and pour boiling water over it. Cool the zest and onion and mix with the sauce. The sauce is ready, it will have a beautiful currant color and a sweet and sour taste.
A good homemade blackcurrant syrup is syrup. Sort and rinse the berries. Pour into a large bottle in layers, sprinkling each layer with sugar. In this case, the bottle must be shaken off so that the sugar is evenly distributed over the berries. Sprinkle the thickest layer of sugar on top. Seal the bottle tightly so that no air enters. The bottle should be stored in a cool, dark place. Over time, an excellent thick and aromatic blackcurrant syrup forms in the bottle. You can consume it with tea or water. The syrup can be used to prepare jelly and sauces.
Add blackcurrant compote. To prepare compote at home, you will need black currants and 1.0 kilograms of sugar per 1 liter of water. The berries can be separated from the tassels or placed in jars directly on the tassels.
Helpful advice To prevent the berries in the compote from floating and shrinking, dip them in warm sugar syrup for 1-2 minutes and then put them in jars. The berries will not float or wrinkle, and will not even lose color. Prepare the filling and pour the hot berries into the jars. Sterilize jars in boiling water. Liter jars for 20 minutes. To get more compote drink, fill the jars by a third with berries. You will get a wonderful aromatic blackcurrant drink.
Making blackcurrant compote without sugar. Sort the currants, wash them and fill the jars with berries. Pour boiling water over the filled jars and sterilize as usual. Then roll up the lids and turn over. The result is a natural concentrated blackcurrant compote; in winter it can be used to prepare desserts and drinks.
Homemade blackcurrant juice with added sugar. You get tasty and clear juice if you cook it in a juicer. Helpful tip: mix currants with a small amount of sugar and place in a juicer. Sugar will promote better separation of juice from berries and improve the taste of the finished juice. The juice is poured hot into prepared jars and immediately sealed.
Prepare blackcurrant jam In order for the berries to retain their shape, it must be done correctly. To prepare jam, take 1 kg of black currants, 1.5 kg of granulated sugar, 4 glasses of water. Prepare the berries and place them in boiling water for 2-3 minutes.
Remove the berries and use the water to make syrup. Place currants in boiling syrup. Cook the jam in 2-3 batches for 7-10 minutes and after 6-7 hours. When cooking jam, foam always forms; it used to be a favorite treat for children, but now many people doubt whether it can be eaten? The foam is from the jam! The foam should be skimmed off and consumed as a dessert, with ice cream or pancakes. Pour the finished jam into jars and seal.
Blackcurrant figs are excellently prepared. Blackcurrant is rich in pectin, so it is good to make homemade figs from it. You will need 1 kg of berries, 0.5 kg of sugar, 2 tbsp. spoons of currant juice. Wash the currant berries, sort them and crush them in a bowl to make jam. Add juice and sugar, cook until the mixture begins to lag behind the walls of the pelvis. Then place the hot mass on a baking sheet in a thin layer no thicker than 1.5 cm. Dry the blackcurrant figs on a baking sheet at room temperature. Cut the finished figs into diamonds and sprinkle with sugar. An excellent treat for kids and most importantly healthy.
Preparing currants by freezing. Black currants lend themselves well to freezing and retain the shape and color of the berries well. It practically does not lose its beneficial properties and taste. Currants can be frozen in bulk so that the berries do not freeze into a lump. After freezing, the berries can be poured into bags or containers. Blackcurrants can be frozen in sugar syrup. To do this, prepare 40% syrup and pour it over the berries in a container. Placed for freezing. You can mix the berries with sugar and also put them in containers. An excellent preparation of frozen blackcurrant puree with the addition of honey and mint.
The main wealth of black currant berries is ascorbic acid (vitamin C), which is well preserved even with long-term storage In addition, this berry contains vitamins B1, B2, B9, P, K, carotene, as well as many sugars and organic acids (citric, malic). It contains pectins, tannins, coumarins (normalize blood clotting), and anti-sclerotic substances. Currants are rich in magnesium and iron salts. Currant berries enhance the activity of the adrenal cortex. It is used for mental and physical fatigue, lethargy, low blood pressure, weakened immune reactions.
Blackcurrant berries are used to make jam, compotes, juices, etc. The best varieties for jam, compotes, etc. are Leah fertile, Kent, Neapolitan.
BLACKCURRANT JAM (1 method)
Sort the berries, remove the stalks and dry remains of the flower. Blackcurrant berries have a thick and dense skin, so they are relatively slowly soaked in syrup and, if cooked incorrectly, become hard and wrinkled. To avoid this, the berries should first be boiled in water for 3 minutes before making the jam, then cooled in water and the water drained. Dip the berries prepared in this way into boiling syrup and cook at continuous simmer for 5-8 minutes, skimming off the foam. Subsequently, cook at a low simmer, making sure that the jam does not burn.
For 1 kg of berries - 1.5 kg of sugar, 200 ml of water.
BLACKCURRANT JAM (method 2)
Sort the berries, wash thoroughly, immerse for 2-3 minutes (depending on the thickness of the skin) in boiling water, then pour in boiling syrup. After pouring the syrup over the berries, start cooking immediately. The jam should be cooked in two steps with a break of 5-6 hours.
For 1 kg of berries - 1.5 kg of sugar, 2 glasses of water.
For sour varieties of currants, you will need more sugar - 1.75 kg.
(1st method)
Wash the berries and place them in an enamel pan with boiling syrup. Then cook for no more than 5 minutes, stirring continuously and skimming off the foam. Use a colander to collect the skins and grains that have floated to the top, and pour the hot juice into heated jars, cover with parchment and tie. The frozen juice should be thick and transparent, like jelly.
For 1.5 kg of berries - 3 kg of sugar, 1 glass of water.
HOT COOKING BLACKCURRANTS WITH SUGAR
(2nd method)
Wash the currants, dry and lightly crush each berry. Place the mixture of sugar and crushed currants on the fire and immediately begin stirring continuously so as not to burn. As soon as the currants begin to “puff” (but not boil), remove them, pour them into jars, and when they cool down, cover them with thick paper and tie them up. Currants prepared in this way are preserved, do not sour, and have an excellent aroma, taste and color. It contains significantly more vitamin C than currants minced through a meat grinder.
For 1 kg of berries - 1.3 kg of sugar.
HOT COOKING BLACKCURRANTS WITH SUGAR
(3rd method)
Sort through the currants, rinse, dry, but do not crush. Place the berries in a bowl and, stirring, heat to 65°C. Then add sugar and put on high heat, stirring vigorously so that it does not burn and heats evenly (but does not boil). At a temperature of 90°C, pour into dry, hot jars and seal with tin lids. Preparing currants lasts only 8-10 minutes, the result is a very tasty product with a lot of juice.
For 1 kg of berries - 0.5 kg of sugar.
GREEN CURRANT JAM (old recipe)
Wash green currants in cold water. Place a few cherry leaves in a saucepan, add water, and boil. When the water turns green, remove the leaves and add the berries to boiling water for a minute. Then place the berries on a sieve, pour cold water over them, place them in water with ice, and leave them for several hours so that the berries become stronger. Then drain the water. Prepare sugar syrup, boil, add berries and bring to a boil three times, each time removing the bowl from the heat for 2-3 minutes to remove the foam. Then cook until done over the lowest heat. Let the jam cool without covering it with a lid. Then put into small jars, cover with wax paper and tie.
For 400 g of berries - 800 g of sugar, 1 glass of water.
RAW BLACKCURRANT JAM
Sort through the berries, remove stems and, if possible, dried flower cups, then rinse, immersing them several times in a large amount of water (all impurities and debris will float to the surface). As soon as the berries are dry, pour into an enamel pan, add sugar and, stirring, crush with a wooden masher. Do not use a meat grinder; in this case, the puree will be stored longer and more vitamin C will remain in it. Transfer the resulting puree into clean, dry jars, preferably small ones, so that the contents of the jar can be eaten without storing for weeks. Sprinkle a little sugar on top, cover with thick paper or any lids. Make sure that both your hands and utensils are spotlessly clean, otherwise the jam will quickly turn sour. Store jars in a cool, dark place.
For 1 kg of berries - 2 kg of sugar.
BLACKCURRANT COMPOTE (1 METHOD)
To prepare compote, use only freshly picked large, evenly colored berries. Sort the berries, separating them from the clusters, discarding unripe, diseased and crushed fruits, then rinse in cold water, place in a colander to drain, and pour into prepared jars. When filling the jar with berries, shake it several times for better compaction. Pour hot berries in a jar sugar syrup. A half-liter jar should contain approximately 300 g of berries and 200 ml of syrup. Pasteurize half-liter jars in hot water at 90°C for 20 minutes.
For syrup: 1 liter of water, 1.5 kg of sugar.
BLACKCURRANT COMPOTE (2 METHOD)
Fill the jars up to the shoulders with selected large berries, pour in the juice of currants, raspberries or summer apples, place in a saucepan with cold water, bring the temperature to 80°C. Heat half-liter jars for 10 minutes, liter jars for 14, or keep in boiling water for 4 and 6 minutes, respectively. Then roll up the jars and place them upside down to cool. No sugar required.
BLACKCURRANT JELLY (1 METHOD)
Rinse the ripe berries, put them in a saucepan, add water and put on fire. When the temperature reaches 70°C, quickly rub the berries through a sieve, add sugar, put the mixture on the fire, bring to a boil, let stand for 10 minutes. Then pour into jars, cool, cover with parchment paper and seal.
For 1 kg of pureed mass - 600-700 g of sugar.
BLACKCURRANT JELLY (2 METHOD)
Squeeze the juice from the berries, add sugar, put on fire and cook, stirring, to a temperature of 105°C. While hot, pour into jars and, after cooling, seal with parchment paper.
For 1 liter of juice - 1 kg of sugar.
BLACKCURRANT PREPARATION (PECTIN)
Place clean ripe berries in a saucepan, add water and put on fire. When the temperature reaches 70°C, quickly rub the berries through a sieve, add sugar, mix thoroughly and place in clean jars. Cover them with clean lacquered tin lids and pasteurize at a temperature of 85 ° C: half-liter jars - 15 minutes, liter jars - 20 minutes, or soak in boiling water for 7 and 10 minutes, respectively. Then roll up the jars with lids and turn them upside down.
For 1 kg of berries - 1 glass of water, 300 g of sugar.
BLACKCURRANTS IN OWN JUICE WITHOUT SUGAR
Wash selected large berries, dry and put in glass jars, close the lids, place in a saucepan with water at room temperature, placing a wire rack or rag on the bottom. Keep the pan on low heat. When the water heats up, the berries will give juice and the contents of the jar will decrease in volume by half. Pour the berries from two jars into one, cover with lids and heat again in a saucepan with water to 80-85 ° C, pasteurize half-liter jars for 20 minutes, liter - 25. Remove the jars from the water, seal and turn upside down until completely cooled. .
WHOLE BLACKCURRANTS WITH SUGAR
Place the prepared dry berries in jars, sprinkling each layer with granulated sugar. Sprinkle more sugar on top and cover with any lids or paper, cellophane.
CARRIED BLACKCURRANTS
Dissolve a cup of fine sugar in raw egg white, pour in a tablespoon lemon juice and grind until the mixture thickens. Dip the prepared berries in it, place on a dish sprinkled with fine sugar or powdered sugar, let dry and put in jars.
FRESH BLACKCURRANT (1 METHOD)
Sort the berries, selecting those that are unripe and without the slightest damage, then rinse with cold water and dry in the shade, but not on newspaper. After this, prepare the dishes - boiled, dried wide-neck bottles. At the bottom of each of them place a layer of thinly sliced pieces of freshly dug horseradish roots. Cover them with round cardboard, cut to the shape and size of the bottom of the bottle. First make several holes in the cardboard and soak it with wax or paraffin so that it does not “pull” moisture out of the horseradish and berries. After this, fill the bottle with berries, seal with boiled corks and fill with sealing wax. Instead of bottles, you can use half-liter jars, rolling them with lids. In the cellar, underground or in a cool room, thanks to the phytoncidal effect of horseradish, the berries will remain until spring.
FRESH BLACKCURRANT (2 METHOD)
Wash the berries on the bushes in sunny weather and let them dry. Then, after washing your hands with a weak solution of potassium permanganate, use sterilized scissors to cut large berries into a dry, sterile bottle. To make the berries fit more tightly, shake the bottle constantly. When the bottle is filled to the top, close it with a sterile stopper, fill it with sealing wax, wax or paraffin, and store it in a cool, dry room at a temperature no higher than 5-6°C in a horizontal position.
FROZEN BLACKCURRANTS
Place berries picked in dry weather in the refrigerator turned on at full power. The berries should freeze as quickly as possible. After freezing, the berries must be stored at a temperature of 1-3. You need to defrost the berries gradually, since rapid thawing destroys the vitamins contained in the berries. Thawed currants are practically no different in taste, aroma and beneficial qualities from fresh ones.
PICKLED BLACKCURRANTS
Wash the berries and separate from the stems. After washing and peeling, hold the berries in boiling water for 1-2 minutes, immediately place them in glass jars and pour hot sugar solution over them. Add vinegar and spices (cloves, cinnamon, allspice) to each jar. Pasteurize half-liter jars in hot water at a temperature of 85°C for 15 minutes, liter jars for 20 minutes. After pasteurization, roll up the jars and cool.
For pouring: for 1.5 liters of water - 1 kg of sugar. For a liter jar - 40 ml of 5 percent or 20 ml of 9 percent vinegar.
How to make delicious currant jam for the winter. Recipes, tips and recommendations from the culinary portal website
Currants are a real storehouse of health. Currants enhance hematopoiesis, reduce the acidity of gastric juice, reduce fermentation processes in the intestines and improve metabolic processes in the body. Currants contain 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 everything beneficial properties fresh berries, it is also perfectly stored in a city apartment, even under simple lids. Of course, you can roll it up, but that’s just in case it’s quite hot in your home.
The jam is cooked quite quickly, much faster than the preliminary preparation of the berries. They need to be sorted out, the branches removed, the ends trimmed, washed and allowed to dry.
Blackcurrant jam “Pyatiminutka”
Ingredients:
12 stacks currant berries,
15 stacks Sahara,
300 ml water.
Preparation:
Rinse the berries and place in a sieve. Make syrup from half the norm of sugar and water, dip the berries in 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 stacks water.
Preparation:
Make syrup from sugar and water. Place washed and dried berries in boiling syrup, bring to a boil and cook for exactly 5 minutes. Leave to cool. Then put it back on the fire and cook for 5 minutes after it starts boiling. Cool again. For the third time, put the jam on the fire, boil, boil for 5 minutes and package in sterilized jars.
Jelly blackcurrant jam
Ingredients:
11 stacks black currant,
1.5 stack. water,
13 stacks Sahara.
Preparation:
In a bowl for making jam, mix the berries and water, put on the fire, bring to a boil and boil for 10 minutes. Remove from heat, add sugar and stir until completely dissolved. Cool the jam and transfer to clean jars.
Blackcurrant jelly
Ingredients:
6 stacks water,
1 kg currants,
2.5 kg of sugar.
Preparation:
Boil water, place the prepared berries in it and cook from the moment of boiling for 2 minutes. Rub the hot berry mass through a coarse sieve, add sugar, return to the heat and bring to a boil. After 3 minutes, remove from heat and pour into sterilized jars. Roll it up. The berry pulp can be frozen and used when cooking compotes.
Cold blackcurrant jam
Ingredients:
1 kg currants,
1-1.5 kg of sugar.
Preparation:
Place the washed and well-dried currants in an enamel or plastic bowl and mash with a wooden masher. You can use a blender, but this destroys vitamin C. Mix the berry mass with sugar, stirring with a wooden spoon until the sugar is completely dissolved. Transfer the finished mass into sterile dry jars, sprinkle sugar on top and place under plastic lids in a cool place.
Ingredients:
9 stacks currants,
3 stacks raspberries,
15 stacks Sahara,
300 ml water.
Preparation:
In a bowl for making jam, mix half the amount 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 package in sterilized dry jars. Roll it up.
Blackcurrant jam
Ingredients:
1 kg sugar,
1.25 kg blackcurrant puree.
Preparation:
Wash the currants, dry them and mince them or grind them in a blender. Rub the resulting mass through a sieve. You can do it another way: blanch the berries in boiling water for 3-5 minutes, then rub through a sieve with a wooden spoon. Mix half the amount of sugar with berry puree, boil until the sugar is completely dissolved for 15-20 minutes, add the remaining sugar and cook until ready for another 15 minutes. Place in jars, cool and store in the cold.
Blackcurrant jam with lemon
Ingredients:
1 kg currants,
1 lemon,
1.25 kg sugar.
Preparation:
Grind the washed and dried berries using a blender and beat with sugar. Place the bowl with the berries on the fire and cook, stirring constantly, until it boils. Then reduce heat and simmer for 15 minutes. Add thinly sliced lemon, cook for another 15 minutes and remove from heat. Pack hot into clean jars, let cool without covering, then cover with paper circles dipped in vodka and seal with plastic wrap.
Blackcurrant and apple jam
Ingredients:
400 g currants,
400 g apples,
4 stacks Sahara,
2 stacks water.
Preparation:
First, cook a syrup from sugar and water, dip the currants in it and boil, skimming off the foam, until the berries begin to burst. Add sliced apples to the bowl and continue cooking until thickened. Transfer to sterilized jars and seal.
Blackcurrant jam with honey
Ingredients:
800 g currants,
800 g honey,
2 stacks water.
Preparation:
Boil honey and water, add the prepared currants and cook, skimming off the foam, until the berries become transparent. Pack into sterilized jars and seal.
Blackcurrant jam with oranges
Ingredients:
1 kg currants,
2 oranges,
1.5 kg of sugar.
Preparation:
Sort and rinse the currants, remove the seeds from the oranges. Pass the berries and oranges together with the peel through a meat grinder, add sugar and mix well. Place on the fire, bring to a boil, remove from heat and place in sterilized jars. Roll it up.
Blackcurrant and raspberry jam
Ingredients:
500 g black currants,
1 kg raspberries,
1.5 kg of sugar.
Preparation:
Cover the prepared berries with sugar and let stand for 7-8 hours to release the juice. Then put the bowl with the berries on the fire and cook over low heat, skimming off the foam, until tender, about 40 minutes. Cool, place in clean, dry jars and seal.
Assorted raspberry and currant jam
Ingredients:
9 stacks currants,
3 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
Pour the prepared berries with water, boil, add half the amount of sugar and cook from the moment of boiling for 5 minutes. Remove from heat, add the remaining sugar and stir until it is completely dissolved. Cool, place in clean jars, and cover with plastic lids.
Assorted blackcurrant, raspberry and gooseberry jam
Ingredients:
7 stacks currants,
3 stacks gooseberries,
2 stacks raspberries,
1 stack water,
15 stacks Sahara.
Preparation:
The preparation method is similar to the previous recipe. You can add any berries to the assorted jam, the main thing is to maintain the proportions - no more than 12 cups of berries to 15 cups of sugar.
Black and red currant jam
Ingredients:
1 kg black currants,
250 g red currants,
800 g sugar,
1 stack water.
Preparation:
Boil syrup from sugar and water, add currants and bring to a boil. Leave in the bowl overnight. The next day, bring the berry mass to a boil and cook until tender. Readiness is determined as follows: a drop of syrup does not spread over the plate. Place hot in sterilized jars, roll up, turn over, wrap.
It’s not the only type of currant that grows in our gardens: black currants are perhaps the most popular, but also red and white currants have their fans. Not everyone likes red and white currant jam due to the dry skins. Therefore, most often, to make jam from these types of currants, the berries are rubbed through a sieve to remove seeds and skin. Red and white currants gel better, which allows them to be widely used in the preparation of jam and jelly.
Jelly red currant jam
Ingredients:
1 kg red currants,
1 kg sugar,
1 stack water.
Preparation:
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. Add sugar to 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 red currants,
2 kg sugar.
Preparation:
Pass washed and dried red currants through a meat grinder or chop using a blender. Rub through a sieve and add sugar to the resulting mass. Stir with a wooden spoon until all the sugar has dissolved. Transfer the berry mass into clean, dry jars and cover with plastic lids. Keep refrigerated.
Redcurrant jam with vanilla
Ingredients:
1 kg red currants,
1.4 kg sugar,
1 stack water.
Preparation:
Wash and dry the currants. Boil the syrup with sugar and water, dip the berries in it and cook from the moment of boiling for 20 minutes over low heat. Add vanillin and pack hot into sterilized jars. Roll it up.
Assorted jelly of red currants and raspberries or strawberries
Ingredients:
1 kg red currant puree,
500 g raspberry puree,
1.5 kg sugar,
300 ml water.
Preparation:
Blanch the currants in boiling water for a few minutes, then rub through a sieve. Make raspberry or strawberry puree by grinding the berries in a blender. Combine both types of puree. Boil syrup from sugar and water, mix with berry puree, heat to a boil and pour into jars. Roll it up.
Assorted jam from currants and walnuts with honey
Ingredients:
500 g red currants,
500 g black currants,
500 g apples,
1 kg honey,
1.5 stack. walnuts,
500 g sugar.
Preparation:
Wash the currants, cover with water and put on fire. Rub the softened berries through a sieve. Prepare a syrup from honey and sugar, dip apple slices and chopped walnuts. Bring to a boil, add berry puree and cook over medium heat for an hour, stirring. Place the finished jam while hot in sterilized jars and roll up.
Redcurrant jam with bananas
Ingredients:
1 l red currant juice,
600 g sugar,
4-5 bananas.
Preparation:
In a bowl for making jam, combine currant juice, banana puree and sugar. Place on the fire, bring to a boil and cook, reducing heat, for 40 minutes. Pour into sterilized jars and seal.
Redcurrant jam
Ingredients:
1 kg red currants,
1 kg sugar.
Preparation:
Crush the washed and dried currants with a wooden masher and rub through a sieve. Add sugar, stir and cook over medium heat, stirring with a wooden spoon, until thickened. Place hot into sterilized jars and seal.
Redcurrant and cherry jam
Ingredients:
1.5 kg red currant puree,
500 g pitted cherries,
1 kg sugar.
Preparation:
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. Place in sterilized jars and seal.
Redcurrant and watermelon jam
Ingredients:
1 kg red currants,
1 kg watermelon pulp,
1.5 kg of sugar.
Preparation:
Grind the currants with sugar, add the watermelon pulp and boil for 30-40 minutes after boiling. Rub through a sieve. Pack into clean, dry jars and store in the refrigerator.
Redcurrant and gooseberry jam
Ingredients:
1.5 kg red currants,
1.5 kg gooseberries, slightly unripe,
3 kg sugar,
1.3 liters of water.
Preparation:
Place the prepared berries in a saucepan, add water and cook over medium heat for 30 minutes, mashing the berries. Add sugar, reduce heat and cook, stirring constantly, until all the sugar has dissolved. Then increase the heat and cook for another 25-30 minutes. Pour hot into sterilized jars and seal.
Seedless white currant jam
Ingredients:
1 liter of white currant juice,
1.3 kg sugar.
Preparation:
Scald washed and dried white currants with boiling water and rub through a sieve. Combine the juice with sugar and cook over medium heat. Bring to a boil and continue cooking, stirring and skimming. As soon as the foam stops appearing, put the jam in sterilized jars and seal.
White currant jam
Ingredients:
1 kg white currants,
1.3 kg sugar,
2 stacks water.
Preparation:
Sprinkle the prepared white currants 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 syrup from the remaining sugar and water, add the berries with their juice to it and cook over medium heat until the berries are transparent. Pour into sterilized jars and seal.
Happy preparations!
Larisa Shuftaykina
