How to cook black currant jam at home. Delicious step -by -step recipes of black currant jam

Black currants are a real storehouse of vitamins and nutrients. How I want to enjoy the berries not only in the summer, but also in winter, when there are so lacking fruits and berries. To do this, make blackcurrant jam. A properly prepared workpiece will save the maximum of vitamins, and step -by -step recipes will allow you to cope with the task even to a novice cook. So, how to make blackcurrant jam at home? Which recipe to choose and how to store a healing treat? About everything in order.

The benefits of blackcurrant jam

As you know, black currants have long been famous for the rich content of vitamins, minerals, trace elements and organic acids. The benefits of such a vitamin bomb, especially in the period of respiratory and viral diseases, are simply invaluable.

• Black currants in large quantities contain vitamin C (ascorbic acid), as well as a group of vitamin B (thiamine, riboflavin, niacin, pyridoxine, panthenic acid), p, e, proteins, fats and carbohydrates.
• The composition of the berry includes the following important trace elements: calcium, iron, magnesium, phosphorus, potassium, sodium and zinc.
• Citric and apple organic acid, glucose, fructose, essential oil, flavonids and glycosides - this is not the entire list contained in the berries of black currants of substances useful for the body.

• Thanks to such a rich and diverse composition, black currants are used for vitamin deficiency, loss of appetite, gastritis and intestinal diseases.
• By enhancing the drug effect of drugs (antibiotics, antiviral drugs), black currants are recommended to be consumed in parallel with complex treatment.
• The berry has disinfectant, hematopoietic, tonic, diaphoretic, anti -inflammatory, diuretic and fixing effects.
• The use of dick blackcurrant with sugar increases the blood of hemoglobin in the blood, increases immunity, improves the work of the adrenal glands and reduces blood sugar (with diabetes mellitus).
• Properly prepared high -bearemorrodic jam in the same way as fresh berries, prevents and treats colds, has a positive effect on the human body.
• Healthy and tasty jam will like both children and adults. It will be especially appropriate during seasonal vitamin deficiency, as well as a general strengthening and tonic.

Blackcurrant berries jam, features and varieties

If you prepare it correctly from blackcurrant jam, then it will fully retain its useful healing properties.

• Blackcurrant berries are eaten in food as an independent delicious product. In addition, the sweet treat is perfect as filling for pies, cakes, muffins and other pastries.
• A fragrant dessert, a black -brown jam, can be prepared both cold (berries dull with sugar), and traditionally, hot. You can also cook berries in different ways: intact or gag, with the addition of other components or only with sugar, lasting from 5 to 60 minutes (depending on the recipe).
• The jam is not only tasty, but also very fragrant, with beautiful, blue-black and reddish tint.

• For jam, large -fruited blackcurrant varieties are best suited. Of the most popular varieties, such varieties as: Dubrovskaya, raisins, Dobrynya, summer resident, exotic, etc. can be distinguished.
• For jam, jams, jelly and compotes, it is better to choose a variety of currants with a thin skin, and for freezing berries - with a thick so that it is injured as little as possible and retains the original appearance.
• To prepare delicious jam, it is necessary to use well -ripened sweet berries. Unripe currants will be acidic and not so fragrant.
• So that the currant berries do not wrinkle after cooking, they must first (before cooking) should be lowered for several minutes in boiling water, then lean into a colander.
• Frozen black currant jam is prepared in the same way as from fresh. It is enough just to defrost the product and cook the sweet treat according to one of the recipes below.

Blackcurrant berries jam, preparatory stage

• The process of making jam is preceded by a mandatory stage of preparation of berries. The berries are sorted out, damaged or spoiled specimens, leaves and other garbage are removed. Then the currants are washed several times in cold water, and, a small SR (for example, dry “tails”) pops up well to the surface, after which it is simply drained with water. To wash the berries, you can also use a colander to avoid the accumulation of excess moisture.

• After washing, the berries should be given to drain and dry them. Excess water will make jam more rare.

• To cook classic blackcurrant jam, only one only additional ingredient is required - sugar, a variety of fruits and berries can be used for other recipes.
• As for the inventory, you will need dishes in which jam will be cooked (for example, a stainless steel bowl), a long spoon (better wooden) and cans with lids (for winter conservation).
• Berries, dull with sugar (without heat treatment), are stored in the refrigerator for no more than 3 months. The boiled jam made of blackcurrant in jars with hermeted lids is stored all winter.

How to cook black currant jam

Black currant jam is prepared, as a rule, for the winter, when there will be a lack of vitamins, fresh fruits and berries. There are a lot of various recipes for making vitamin, tasty and healthy jam.

Consider the most successful and proven recipes for homemade jam from black currants. A step -by -step technology for cooking a dish will easily cope with the task of even a novice hostess.

Recipe 1, Black Currant Jam "Vitaminka"

• This is a cold raw jam where all vitamins and beneficial substances are preserved as much as possible, since the berries are not subjected to heat treatment.
• As a preservative, sugar-sand is used, so the dish remains for a long time.

For the preparation of jam "vitaminka" you need:

• 1 kg of black currant berries;
• 1 kg of sugar.

The proportion for the cold workpiece is observed 1: 1. A larger amount of sugar is also allowed, which will provide its high -quality long -term storage.

• Pre -sort, rinse and dry the berries.
• Mix black currants with sugar and grind with a blender. If there is no blender, you can skip the berries through a meat grinder, and then add sugar to this mass.
• While sugar dissolves, you can sterilize cans and lids. Closed raw jam is best stored in the refrigerator. Many housewives prefer to close such a vitamin workpiece with ordinary plastic lids.

Recipe 2, Black Currant Jam "Pyatinum"

• The name of the jam speaks for itself and it is cooked for no more than 5 minutes. Jam is stored all winter, preserving a fresh aroma and wonderful color.
• Such short -term heat treatment allows you to save all vitamin complexes and provide the best storage of the product.

For the preparation of jam "five -minute" it is necessary:

• 1 kg of black currant berries;
• 1.5 kg of sugar;
• 1 cup of water (to ensure the integrity of the berries).

You can not use water, then the jam will be slightly thick, but the berries can be boiled a little.

• Pre -sort and rinse the berries.
• Sustain banks with lids.
• Prepare the syrup: pour sugar with water, bring to a boil and stirring to wait until the sugar is completely dissolved.
• In boiling syrup, place the dried (on a colander) berries, cook for 5-7 minutes.

• Pour jam into sterile jars and roll up.
• Experienced housewives recommend wrapping the cans closed and upside down with a warm blanket for the night. Such a procedure allows you to provide additional sterilization.

Recipe 3, black currant jam "classic"

For the preparation of classic currant jam, you need:

• 3 kg of black currant berries;
• 3 kg of sugar;
• 1-1.5 cups of water (to ensure the integrity of the berries).

Preparation:

•   Pre -sort, rinse and dry the berries.
• Sustain banks with lids.
• Prepare the syrup: pour out 1 cup of sugar into the water, bring to a boil and, adding 1 cup of berries, boil for 5 minutes.
• After 5 minutes, add a glass of berries and sugar again. The procedure is to continue until all the ingredients end. The boiling interval is saved for 5 minutes.
• Some mistresses practice another, more simplified, option for making jam according to this recipe. To do this, all the ingredients are mixed and boiled over low heat (so that currants also let the juice) for about 15-20 minutes.
• The jam is poured into sterile jars and rolled up.

Recipe 4, simple blackcurrant jam

• Due to a small amount of water, the jam according to this recipe is thick. It is convenient to spread it on bread or use it as a filling for baking (especially puree-like jam jam).
• Some housewives prefer not to add water at all, since currants lets out enough of their juice.

To prepare simple homemade jam made of blackcurrant, you need:

• 1 kg of black currant berries;
• 800 g of sugar;
• 2 tbsp. water.

Preparation:

•   Pre -sort, rinse and dry the berries.
• Sustain banks with lids.
• Pour the prepared berries with sugar, add water and leave for 2 hours.

• When the currant triggers the juice, the contents are mixed and put on a slow fire, brought to a boil.
• Boil jam for 15 minutes and turn off. After 2-3 hours, bring the jam again to a boil and boil again 15 minutes.
• Roll into sterile jars with whole berries.
• If you want to get a more homogeneous mass in the form of a jam, grind the mass with a blender before the second sucking, and then also boil for 15 minutes.
• The resulting pureed jam jam rolled into sterile banks.

Recipe 5, cold blackcurrant jam with orange

To prepare cold puree -like jam from currants with orange, you need:

• 2 kg of black currant berries;
• 3 kg of sugar;
• 2 pcs. Orange.

Preparation:

•   Pre -sort, rinse and grind the currant berries in a blender or meat grinder.
• Wash the oranges thoroughly (it is better to pour boiling water) and grind in the same way as currants. Do not remove the peel.

• Sustain banks with lids.
• Combine all the ingredients, mix thoroughly. Give jam to infuse at room temperature 2-3 hours. Stir the mass periodically until the sugar is completely dissolved.
• Lay down the jam in jars and store in a cold place.

Recipe 6, black currant jam with lemon

To prepare homemade jam of currants with lemon, you need:

• 1.5 kg of black currant berries;
• 1.5 kg of sugar;
• 2 pcs. lemon.

Preparation:

•   Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Wash the lemons thoroughly, cut and remove all the seeds. Then grind them along with the peel in a blender or meat grinder.
• Sustain banks with lids.
• Combine sugar with lemon mass, put on a slow fire so that the sugar dissolves.
• Pour black currant berries into sweet lemon puree, bring the mass to a boil. Cook jam for about half an hour, periodically stirring and removes the foam.
• Lay the jam on jars and roll with hermeted lids.
• Store in a cool place.

Recipe 7, blackcurrant jam with raspberries

To prepare fragrant homemade jam of currants with raspberries, you need:

• 1 kg of black currant berries;
• 1.5 kg of sugar;
• 400-500 g of raspberry berries;
• 1 cup of water.

Preparation:

• Previously sort out the berries of currants and raspberries, rinse and throw it into a colander (so that the glass is water).
• Combine berries with water and half sugar. Put the mass on a slow fire, bring to a boil. Boil for 5 minutes, add the remaining sugar and cook over low heat until sugar is completely dissolved.
• Sustain banks with lids.
• Lay the jam into banks and roll hermetically.
• Store in a cool place.

Recipe 8, blackcurrant jam in a slow cooker

To prepare jam in a slow cooker, you need:

• 0.5 kg of black currant berries;
• 0.75 kg of sugar.

Preparation:

• Pre -sort the berries, rinse and throw it in a colander.
• Pour black currants into the multicooker bowl, fill them with sugar on top and leave for 3 hours so that the berry starts the juice.
• Sustain banks and lids.
• Stir berries with sugar set the “Extinguishing” mode for 1-1.5 hours.
• Lay out the finished jam into banks and roll up. Keep closed jam in the basement.

Recipe 9, black currant jam with raspberries and gooseberries

To prepare fragrant homemade jam of currants with raspberries and gooseberries, you need:

• 1 kg of black currant berries;
• 0.5 kg of gooseberry berries
• 400-500 g of raspberries;
• 1.7 kg of sugar;
• 0.5-1 cup of water.

Preparation:

• Berries of currants, raspberries and gooseberries first sort, rinse and throw it into a colander (so that the glass is water).
• Combine berries with water and put the mass on a slow fire.
• Bring to a boil, fall asleep half sugar and boil for 5 minutes.
• Pour the remaining sugar, stir and boil for another 5 minutes.
• Sustain banks with lids.
• Lay the jam into banks and roll hermetically.
• Store berry assorted in a cool place.

Recipe 10, black currant jam with an apple

To prepare homemade jam of currants with an apple, you need:

• 1 kg of black currant berries;
• 1 kg of apples;
• 2 kg of sugar;
• 1 liter of water.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Wash the apples, thinly cut and remove the core.
• Sustain banks with lids.
• Combine sugar with water and cook syrup.
• Pour black currant berries and slices of apples into the finished syrup, bring the mass to a boil. You need to cook jam until thickening, constantly stirring and removing the foam.
• Lay the jam on jars and roll with hermeted lids.
• Another option for the recipe involves grinding currant berries, apples and lemon (with zest) in a meat grinder or blender. The puree mass is covered with sugar and boiled over low heat with constant stirring until thickened. The taste of the jam is saturated and fragrant, and the consistency is thick, which allows the use of pancake filling, etc.
• Store rolled jars in a cool place.

Recipe 11, Black Currant Jam "Assorted"

To prepare homemade jam "Assorted" you need:

• 1 kg of black currant berries (you can take 500 g of black and red currants);
• 0.5 kg of apples;
• 0.5 kg of sugar;
• 1.5 tbsp. purified walnuts;
• 0.5 kg of honey;
• 1 tbsp. (200 ml) water.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Pour the currant with water and boil over low heat until softening. Then grind the berries through a sieve.
• Melt sugar with honey to a homogeneous mass over low heat.
• Wash the apples, thinly cut and remove the core. Peel and chop the nuts.
• Add apples with nuts to the honey-sahar mass, mix. After that, add the Blackmorrhea "mashed potatoes".

• Sustain banks with lids.
• You need to cook jam until thickening, about an hour, constantly stirring and removed the foam.
• Lay the jam on jars and roll with hermeted lids.
• Store in a cool place.

Recipe 12, raw black currant jam with banana

To prepare homemade jam moss from a currant with a banana, you need:

• 0.5 kg of black currant berries;
• 0.5 kg of sugar;
• 0.5 kg of bananas.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Grind berries and bananas in a blender or meat grinder, mix with sugar.
• Sustain banks with lids.
• Lay out the moss jars into banks and store in the refrigerator.

Recipe 13, jars of black currant for the winter

• This recipe for the preparation of blackmorodine jam allows you to achieve a jelly -like state.
• The jam rolled up in banks is perfectly preserved all winter.

To prepare homemade juggles made of currants, you need:

• 0.5 kg of black currant berries;
• 0.5 kg of sugar;
• 200-250 ml of water;
• 2 tsp lemon juice;
• 15 g of gelatin.

Instead of gelatin, you can use agar-agar or pectin.

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Lemon and sugar juice are added to the prepared berries, left for 2-3 hours.
• After the berries are allowed the juice, water is added to the container, put on slow fire and bring to a boil, constantly stirring.
• Cook the mass for 5-7 minutes, periodically removing the foam.
• Dry gelatin is added to the mass and continue to interfere with jam to thicken the mass and the complete dissolution of gelatin.
• Sustain banks with lids.
• Lay out a viscous jail into banks and store in the refrigerator.

Recipe 14, black and red currant jam

To prepare home jam from currants, you need:

• 1 kg of black currant berries;
• 1 kg of red currant berries;
• 0.6 kg of sugar;
• water.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Prepared berries are poured with cold water (to almost cover), brought to a boil and boiled for 5-7 minutes.
• After the berries are launched, the jam is removed from the stove and filtered. The boiled berries are grinded or thrown back on gauze.
• The juice of berries is added to the main liquid (where the berries were cooked) and left overnight.
• The next day, cook currant juice over low heat so that it boils, about half.
• Then add sugar to the boiled juice and cook until thickened.
• Sustain banks with lids.
• Lay the jam on jars and store in the refrigerator.

Recipe 15, black currant jam with cherries and apples

To prepare home jam from currants, you need:

• 1 kg of black currant berries;
• 1 kg of apples;
• 1 kg of cherries;
• 3 kg of sugar;
• juice 1 lemon.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water). Remove the seeds from the cherries, clean the apples and cut into slices.

• Berries are twisted in a meat grinder or crushed in a blender, filled with sugar and left for 2-3 hours.
• All ingredients are mixed and brought to a boil. Jam needs to be boiled over low heat for about half an hour, to thicken.
• Sustain banks with lids.
• Lay the jam into banks and store in a cool place.

Recipe 16, black currant jam with vanilla

To prepare home jam from currants, you need:

• 1 kg of black currant berries;
• 1 kg of sugar;
• 1 \\ 3 part of the vanillin bag;
• 2 cups of water.

Preparation:

• Currant berries are pre -sorted, rinse and dry (so that the glass is water).
• Prepare syrup from water and sugar, cook over low heat until sugar is completely dissolved.
• Add vanillin to the syrup and boil for another 5-7 minutes.
• In a transparent vanilla-sachechnic syrup, add currant berries, bring the mass to a boil and boil for no more than 5 minutes.
• Sustain banks with lids.
• Lay the jam into banks and store in a cool place.

As you can see, the options for vitamin and useful jam from black currants are so diverse that any housewife can choose the most recipe for herself.

Video: "Recipes of blackcurrant jam"