Blackcurrant jam for the winter: 21 step-by-step recipes

Fresh blackcurrant jam is a delicious treat. Berries retain their beneficial properties well in a canned state, so in winter they will become a real storehouse of vitamins for households. The advantage of this jam is that you can not only smear it on toast and bread and eat it, but also use it as a fragrant filling for buns, pies, add to ice cream, cocktails.

Features of making currant jam for the winter

Unusual dark jam is obtained from blue-black berries, sour in taste. Depending on how many minutes the composition is cooked, thick or liquid jam is obtained. The longer, the thicker the delicacy will be.

Housewives note that the taste of currant jam strongly depends on the variety. You can only determine which one you like best by experience.

Specific product selection

The rules, the larger the fruit, the better, in the case of making jam do not apply. For the mixture, choose berries of medium size and the same degree of maturity. Otherwise, they may burst during cooking and spread, turning into an ugly dark mess.

Currants should be firm and shiny, not too sweet, but not too sour either.

Before cooking, the berries are carefully sorted, washed, be sure to remove the tails and dry on a clean surface.

Rules for the preparation of containers

Small jars are suitable for currant jam - up to 0.5 liters. The containers are sterilized in the oven, microwave, over the spout of a boiling kettle - there are no special requirements for the method.

Sterilization of containers is a must. If at least one microbe remains, then the currant jam will swell, and all the work of the hostess will go down the drain.

How to cook blackcurrant jam at home?

Use one of the proven recipes.

Easiest recipe

For cooking you will need:

1 kg of berries;
0.5 kg of sugar;
0.5 liters of water.

Currants are sprinkled with sugar and left for 4 hours. When she starts up the juice, they are placed in an enamel bowl with a thick bottom. Boil no more than five minutes with water. The mixture is then cooled down. The process is repeated once more, the foam is removed, the hot composition is quickly rolled into the banks.

No cooking

This option does not roll. Need to take:

1 kg of berries;
0.5 kg of sugar.

To properly make jam, the fruits are not softened in a blender or in a meat grinder, but are ground with a wooden pusher in a bowl. The resulting mixture is mixed with sugar and put on a slow fire. Leave for six hours - the jam is ready.

Five Minute

Delicious delicacy can really be prepared in just five minutes. Taken:

2 kg currants;
1 kg of sugar.

Berries are mixed with sugar, mixed, infused until juice appears. Bring to a boil and cook for five minutes over high heat. Remove from stove and cool. Repeat three times. Roll hot into jars.

In liquid syrup

You can make this option according to the classic recipe, but half of the berries in this case are pre-ground in a blender. Their juice is mixed with sugar syrup, this mixture is added to whole fruits and rolled all together.

With dried apricots

In order to cook, you need:

1 kg currants;
0.5 kg dried apricots (bright orange, large, fleshy);
0.5 kg of sugar.

Currants are left overnight with sugar for juice to appear. In the morning it is placed on the stove in an enamel pan with thick walls. Boil for five minutes, add finely chopped dried apricots. Boil for another 15 minutes and roll into jars.

With raspberries

Making a treat with the addition of other berries is a good idea. This will enrich the taste and fill the jam with even more nutrients. Required:

1 kg of berries;
0.7 kg raspberries.

Raspberries and currants are covered with sugar for 4 hours. After that, it is placed on the stove and quickly warms up. Takes off and cools off. Boil again, but over low heat, 25 minutes.

On fructose

Those who cannot cook for a number of reasons can cook, there are options with granulated sugar. You will need:

1 kg main ingredient;
fructose 600 grams.

Currants are ground in a blender, boiled. Fructose is added to it.

It is important to remember that fructose loses all its properties when boiled for more than 7 minutes.

With ginger

There are no difficulties in making jam with ginger. Made according to a standard recipe, ginger, peeled and cut into small pieces, is added at the very end.

With orange

For cooking you will need:

1 kg main ingredient;
2 large oranges.

Done as standard, 5 minutes before the end of cooking, squeeze lemon juice (half), finely chopped slices (second half). Boil until thick.

With apricot

Apricots per kilo of berries are taken 800 grams, in a different proportion are standard. The main thing is that the fruit is juicy, fleshy, but not overripe. Apricots are covered with sugar along with currants - this is how they release delicious juice.

With cherries

A kilo of currants take 0.8 kg of cherries. Berries are peeled, seeds and twigs are removed, placed in a blender. For beauty, you can leave some part of the whole. Once the juice is released, boil for 25 minutes over low heat with sugar syrup.

With gooseberries

Gooseberries and currants are taken in equal proportions. Sugar per 2 kg of berries - 1 kg. The ingredients are placed in an iron container, covered with sugar and waiting for the juice to appear (holes are made on the gooseberries with a toothpick). Cook in two sets of 15 minutes.

With apples

Need to take:

500 grams of apples;
600 grams of currant;
5 cups of sugar;
2 glasses of water.

Syrup is brewed from sugar and water. Berries are lowered into it and boiled until bursting begins. The foam is going. Finely chopped apples are added to the mass and boiled for another 20 minutes. When the mixture begins to thicken, remove and roll into jars.

With vanillin

Made according to a standard recipe, vanillin is added 1-2 minutes before the end. If vanilla sticks are used, they are removed before seaming.

With redcurrant

Red and black currants are covered with sugar, left for 5 hours. Boil in two sets of 5 minutes.

In the slow cooker

First, the berries are immersed in a slow cooker for frying for 3 minutes (they will start to burst). After - extinguishing for 2 hours. Add granulated sugar, vanillin. This jam is very thick and fragrant.

In airfryer

Aerogrill is a unique opportunity to try something new. The bottom line is that the berries begin to burst and acquire a different shade. Once this happens, they are dipped in sugar syrup and boiled for 4 minutes.

In a frying pan

Black currants are thrown into a hot frying pan. Berries burst - reduce the fire. This juice is made for 15 minutes, after which the pre-prepared sugar syrup is added.

In the bread maker

The algorithm is similar to the multicooker. The slowest mode is selected so that the fruits evaporate as much as possible.

Microwave

First prepare the syrup. The fruits in the container are placed for five minutes at 800 watts. After switching to 500 W and waiting for 30 minutes. Pour sugar syrup and send again for 10 minutes.

Jelly blueberry jam

Required:

0.5 kg currants;
0.5 kg blueberries;
0.6 kg of sugar;
gelatin.

Berries are ground in a blender or rubbed through a sieve. Cook for 15 minutes over low heat. Gelatin, previously diluted with water according to the instructions, is added at the end. The gelatin mixture should not boil.

Further storage of blanks

Jam is stored in a dark and dry room for up to 2 years. Opened - up to 2 months in the refrigerator (can be candied).