Black currants without cooking for the winter. Classic blackcurrant jam recipe

Good afternoon dear friends. Black currant is considered a fountain of vitamins, a cocktail useful elements, which nature gave to man to maintain health. The berry is very tasty, protects its fruits well useful qualities when stored, it is able to support the body in conditions of winter or spring vitamin deficiency.

To do this, during the ripening period it is canned, frozen, compotes, jam, etc. are prepared. At the same time, they also grab leaves from the bush and dry them. How are blackcurrants prepared for the winter? Today we have many recipes for this.

For a long time winter time extra natural medicine won't hurt. The article will be useful to those who love this wonderful berry and want to enjoy its taste in the winter.

It is not known why this berry is so valued, for unique properties like medicine or excellent taste. The ability to heal black currants has been revered in Russia since the 11th century, and from the 15th century the berry was taken into account by the Pskov and Novgorod monasteries.

The berries are saturated with huge, for food product, the amount of vitamin C valuable for humans is enough for just 50 g of jam or fresh berries to cover daily requirement. And the currant itself will begin to work and protect a person from atherosclerosis and anemia, boost immunity, cure kidney and upper respiratory tract. Her folic acid will protect against radiation and help remove toxins from the body.

The diuretic and anti-inflammatory properties of berries do not need advertising. If you are taking antibiotics for treatment, an infusion of currant berries will increase their activity tenfold. By combining currants with honey, you will get a good cure for hypertension.

Finally, you can go over its antiviral properties: it fights the pathogens of diphtheria and dysentery, staphylococcus, and treats diarrhea.

Currant leaves (harvesting for the winter)

When picking currants, do not ignore their leaves. This is a real vitamin piggy bank.

For example, it is rich in vitamin C more than the berries themselves. So regular tea from the leaves will replenish the supply of vitamins.

In order for the leaves to be brought later maximum benefit, when collecting them, it is advisable to follow certain rules:

Collect the leaves not with the berries, but earlier, when they have just blossomed.
In terms of time, the leaves are most saturated with vitamins in the first half of the day: before the bright sun rises, but after the dew has dried.
If you didn’t manage to get your bearings in time and you still don’t have the collected leaves, it doesn’t matter. It's not too late to pick them until autumn. Of course, they are no longer young, but they are well saturated with the aroma of currants, and the tea will be truly fragrant.
When choosing leaves for winter storage, discard those that are crumpled, eaten or affected by diseases.
There are several ways to dry leaves; an oven, a place under a tree, or a veranda are suitable.
The main thing is to protect the leaves from direct sunlight while drying.
If you have a dryer, the question of where to dry the berries disappears by itself.

The resulting raw materials can be used instead in winter in order to emphasize medicinal properties It is recommended to take with milk and honey. Currant leaves are used as a diaphoretic, diuretic, tonic and disinfectant.

Pickled currants

Place washed, clean berries in jars, filling the space up to the hanger. Pour in hot marinade. Sterilize for 3 minutes. Screw on the lids, turn the jars over, and keep warm until completely cool.

Marinade: 1 liter of water, a glass of 9% vinegar, 800 g of sugar.

Recipe No. 2 for diabetics

Prepare the berries as per the recipe above, add water, sterilize for 5 minutes, roll up and keep warm, under a fur coat.

Recipe No. 3

The easiest way. In a separate pan, cook the blackcurrants, to which you have added a few tablespoons of juice or mashed berries. Add sugar in half the weight of currants. Cook for 5 minutes. Place into jars and seal.

Blackcurrant without cooking

This recipe for jam, which doesn’t even need to be boiled, can easily be called sweet summer, because the whole vitamin complex the currants remained intact, while the aroma of summer was preserved. The recipe itself:

You sort the berries especially carefully, leaving only whole ones, without defects. Rinse with water and allow the moisture to drain to keep the berries dry.
Grind blackcurrants in a blender.
Combine the berries with the same amount of sugar by weight.
Stir thoroughly and wait to put into jars until the sugar dissolves.
Distribute the jam into sterilized jars. Stored in the refrigerator under plastic covers.

Five-minute jam

Cooking is quick and easy, it only takes 5 minutes. The recipe is in front of you:

Sort the berries well, remove any bruises or defects. Fill them with water so that the last layer of berries on top is not covered with moisture.
Place the currants on the fire and bring to a light boil until bubbles appear.
Add sugar to the jam according to the weight of the berries. That's it - the time clock has started. There are 5 minutes left until the end of cooking.
Stir the jam while heating until the sensation of sugar disappears.
Pour hot jam into sterile jars, roll up the lids, turn the container over and wrap it in warm clothes.
You can take out the jars only after they have cooled down.

How to freeze

Freezing berries is the easiest and most a budget option harvesting berries for the winter. In addition, almost all vitamins are preserved in currants.

We wash the berries, let them dry, put them in bags and put them in the freezer.
Another option for freezing is to puree the blackcurrant berries in a blender, add a little sugar (100 grams per 1 kg of berries), mix again and place in containers and in the freezer. I use small 250 g ones with lids. These jars are very convenient to store in the freezer. In winter you get it, and the berries are fresh and aromatic.

Contraindications

It's hard to imagine, but there are cases when the use of blackcurrant should be treated with caution.

Please note that if you have the following diseases, limit your consumption of black currants, or monitor your well-being and do not abuse the product:

in case of thrombophlebitis and blood clotting disorders, you should not uncontrollably consume black berries, they can cause thrombosis,
exclude currants from the diet of relatives who have just suffered a heart attack or stroke,
pay attention to reasonable consumption of berries during hepatitis, you can eat them, but with caution,
limit consumption of berries in case of gastritis and peptic ulcers.

Perhaps many of the properties of black currant were familiar to you, and you have wonderful recipes in your collection of home secrets. Be sure to share, blackcurrant deserves to become the most respected berry on the winter table.

Bon appetit and Have a good mood! If the article was useful to you, share with friends, click the buttons social networks. See you again on the pages of the site.

Blackcurrant is so healthy that preparing several jars of berries for the winter without cooking is the task of every housewife who cares about the health of her family members. You can make a preparation by simply grinding currants with sugar. Cold fresh jam will provide a good dose of vitamin C, for which the berry is famous, which is very important in the cold. They make live jelly and jam. Many people prefer to freeze or dry the berries, thereby ensuring maximum benefits.

An important preparation condition is the selection of berries. For any type of preparation, select not too overripe, whole berries, without signs of spoilage. If you break this rule, you risk soon losing your preservation, since currants are not heat-treated.

How much sugar will you need

When preparing currants, it is important to maintain the correct ratio of sugar and berries. As a rule, unless specifically stated in the recipe, the proportion is 1:1, that is, exactly a kilogram of berries is taken per kilogram of granulated sugar.

Black currants, pureed with sugar without cooking

The sugar mixture can be distributed into jars and placed on a shelf in the refrigerator. Good way– transfer to trays or bags. Then freeze in the freezer and pack compactly, taking up very little space.

Take:

Currants – 1 kilogram.
Sugar – 1 kilogram.

How to make cold jam:

Remove the berries from the branches, free them from other debris, and select specimens suitable for harvesting for the winter.
Wash and dry on a napkin. Many people try to remove the outer tails from the berries. I think this is extra and unnecessary work - leave it.
Next, you have several options. Pound the currants with a masher, use a blender or pass through a meat grinder. There is one nuance here: the mass will turn out completely homogeneous. Many people like to find whole berries in the ground mass (I am one of them).
Therefore, I put a third of the currants in a bowl. I chop the main amount, then return the whole berries to the total mass.
The next step is to sprinkle the berries with sugar and stir. Leave it for a while. The sweetness should completely dissolve. How long will it take? In different ways, the process depends on the juiciness of the berries. If you want to speed up the process, stir more often.
When the sugar dissolves, fill the jars with the ground berries and send them to a permanent storage location.

Preparing blackcurrants without sugar

Do useful workpiece There are three ways to avoid using granulated sugar for the winter.

Grated currants without sugar

In the previous recipe, I told you how to prepare pureed currants with sugar. To preserve fresh berries, adding sweetness is not at all necessary. Grind, transfer to trays or plastic bags. Place in the freezer.

How to dry berries

Nowadays, few people are engaged in drying berries, and in vain. This makes it possible not to lose vitamins, and will save space on the shelves of the refrigerator.

Pick currants in sunny weather. It is not necessary to pick the berries from the tassels. Place loosely on a baking sheet and place in the oven. The temperature should not exceed 60 o C. I advise you to open the oven door slightly to evaporate moisture. Place the dry berries in a jar and screw the lid on tightly.

How to freeze currants

As with drying, currants do not need to be washed, since the berries may become deformed when frozen.

Arrange the berries in a layer on a tray, place in freezer. Set it to fast freeze mode. After a day, take it out, package it in bags and place it tightly in a freezer container.

Blackcurrant jam with orange without cooking

Berries – 2 kg.
Oranges - a couple of pieces.
Sugar – 3 kg.

How to cook:

Prepare the currants for harvesting, rinse and dry.
Place in a saucepan and chop using any method you choose.
Wash the orange without removing the skin and divide into 4 parts. Then also turn into puree (use a blender or meat grinder).
Combine the orange mixture with the berry mixture, add sugar and mix well.
Forget for a few hours, waiting for the sweetness to completely dissolve. Don't forget to stir to help the sugar dissolve.
Place the cold jam in jars, tighten and transfer to a cool place. Store for no longer than a year.

No-cooking blackcurrant jelly

I advise you to make powder from sugar, then the texture of the jelly will be soft. Since currants contain natural pectin, no thickeners are required.

Sugar – 1 kg.
Black berries – 1 kg.

How to prepare jelly for the winter:

Grind clean berries in any acceptable way. then rub it through a sieve, removing the seeds and skin. Don’t throw away the cake - freeze it, and in winter you can use it when cooking compote.
Add powdered sugar (sugar) and stir. Place the powder in small portions; it will be more convenient to distribute it over the currant mass.
Distribute into sterile containers, roll up, and refrigerate.

Video recipe for black currant jam for the winter without cooking. Good luck with your preparations, and pleasant winter tea parties!

Currant jam is not only very tasty, but also extremely healthy. And it is a must-do for anyone who cares about their health and wants to look and feel great.
Making currant jam is a task that can be done by anyone, both experienced and inexperienced cooks.

How to make currant jam

Currant jam is usually boiled in enamel glass containers. As a rule, cooking jam begins with preparing syrup. IN ready syrup add the berries and boil for a while. There is also a way to make jam: berries are placed in a bowl and covered with sand. When the sugar dissolves and the berries release their juice, cook over medium heat. Do not stir, but only remove the foam that forms.

The main thing is to stock up on berries, sugar, necessary equipment. The ideal container for making currant jam is enamel basin or a large stainless steel saucepan. You will also need jars, lids, a wooden spoon for stirring and spreading the jam, and a positive mood.

Jams help us survive the cold season, giving us memories of hot, generous summer days which we spent making supplies for the winter. And how nice it is to open a jar of raspberry or cherry jam. Drink peach compote or eat pastries or just some bread with aromatic and healthy currant jam for tea when a snowstorm is blowing outside the window.
Berries, sealed in jars in the summer, will bring us a lot of pleasure, vitamins and comfort to our home. So, let's see what recipes you can use to cook the most delicious and healthy jam from currants.

Classic blackcurrant jam recipe

Compound:
1 kg black currant
1 kg sugar
0.5 glasses of water
Preparation:

Sort, wash and dry the currants.

In the pelvis or enamel pan pour in water, add one glass of sugar and bring to a boil. After boiling, add a glass of currants. And cook for five minutes with constant stirring, remembering to remove the foam.

Then add another glass of sugar and berries, stirring and boiling for 5 minutes. Prepare all the jam in this way, adding a glass of sugar and currants every 4-6 minutes.

Pour hot into sterilized jars and roll up metal lids. Turn the jars over, wrap them in a warm towel and wait until they cool completely.

Tasty and healthy blackcurrant jam is ready for the winter. It can be stored even when room temperature, which is an advantage. Bon appetit!

Blackcurrant jam in liquid syrup

There is such a concept as “dessert syrup jam”: liquid part The preparation is unusually aromatic and tasty, whole berries float in syrup, but their quantity is moderate. This jam is used with those dishes where it is appropriate to serve sweet sauce. Pancakes, cheesecakes, casseroles compete for the right to be on the same plate with this beautiful and delicious jam. Black currant and white ice cream are an elegant pairing with spicy taste. If we move on to festive banquet decoration, then you can pour a tablespoon of whiskey or rum into this dessert and add a little natural dark chocolate chips.

Compound:
Blackcurrant – 800 g
Sugar – 750 g
Water – 1 l
Citric acid – 1.5 tsp.
You will get one and a half liters of blackcurrant jam.

How to make dessert syrupy blackcurrant jam

Preparation:

Any variety of currant with a sweet taste is suitable. The berries are sorted, “cut”, and then washed. There are varieties with long stalks, which have to be cut by hand.

Prepare the jam in a container with a coating that does not oxidize. Pour the prepared blackcurrants into the pan.

They put citric acid, with its help the syrup will become “refined” and will not change from a violet-red color to a darker tone.

Add sugar.

Pouring cold water. A large number of liquid is needed for this jam.
First, the contents of the pan should come to a boil over medium-high heat. Then the fire is adjusted so that the berries do not boil. Boil blackcurrant jam for 20 minutes over low heat.

Sterilized jars and lids are a standard requirement for all winter preparations. Hot blackcurrant jam is poured into jars. The berries changed their shape a little, but remained intact. There is no wateriness in the syrup, it is rich in taste, you can feel a slight pleasant thickness in it.

The rolled up jars cool under a thick towel. Black currant jam stored in a pantry, in a cellar. The standard period is 1 year.

If the jam is served in " in kind", without adding it to other dishes, then it should be cooled for half an hour. Bon appetit!

Five-minute blackcurrant jam for the winter

Compound:
1 kg black currants
1.5 kg sugar
0.5-1 glass of water
Preparation:

Sort the berries, wash them and dry them.

Pour water into a basin or enamel pan, add sugar and stirring constantly, bring to a boil.

Place all the currants into the boiling syrup, bring to a boil again and cook after boiling for low heat five minutes.

Immediately pour the hot currant jam over sterile jars and roll it up. Wait until completely cool and store in a cool place. Bon appetit!

Five-minute blackcurrant jam with grated ginger

Since childhood, we have loved our mother’s five-minute jam! It is very fragrant!
And here there is also ginger! Just an explosion of taste!
Compound:
Black currant – 0.5 kg
Sugar – 0.75 kg
Water – 375 ml
Grated ginger – ½ tbsp. l.

Preparation:

Wash the berries and dry on a towel. Place in a colander and scald with boiling water.

Bring water and sugar to a boil.

Grate the ginger on a fine grater.

As soon as the syrup boils, add berries and ginger to it and cook for 5-7 minutes.

Immediately roll into sterile jars.

Store in a cool place. Bon appetit!

Five-minute currant jam for the winter “Currant trio”

It doesn't take long to cook. You can make two servings at once, one after the other - it is better not to increase the serving, since it is more difficult to stir the sugar. Cook one as written, and the second only from red and white.

Ingredients of currant jam in glasses:

Blackcurrant - 3 cup
White currants - 3 cup
Red currants - 3 cup
Granulated sugar - 6 cup
Water - 1 glass
Preparation:

Sort the berries, rinse and place in a bowl or pan for cooking. Pour 1 glass of water and put on fire.

Bring to a boil, simmer for 2-3 minutes until the berries release juice. Add 1 cup of sugar. Stir. Add sugar in portions. Cook while stirring so that the sugar does not stick to the bottom.

Bring to a boil, reduce heat and simmer for 5 minutes, skimming off any foam. During the cooking process, foam will appear, which must be skimmed off, otherwise the dessert will ferment.

Place in sterilized jars. Roll up. Wrap in a quilted jacket and leave to cool for a day. Bon appetit!

Blackcurrant jam in a slow cooker

Black currant, which is so valued for high content vitamins, often ends up on housewives' tables. After all, you can cook it different ways, including using a multicooker.
Compound:
1 kg black currants
1.5 kg granulated sugar

Preparation:

For jam you need to prepare the fruits. Black currants are moving. All twigs, plant debris, leaves and spoiled berries should be put aside. All quality fruits should be poured into a colander and rinsed with warm water.

Leave the blackcurrants in this form for a few minutes. It is necessary that the berries are suspended to remove excess moisture.

Place the prepared berries in a multicooker bowl. Cover them up granulated sugar.

Then the device is set to the “Quenching” mode for 1.5-2 hours. This approach will allow the jam to simmer gently. At the same time, you can safely close the lid of the multicooker with jam, without worrying that the sweetness will “run away” onto the table. The technology will do everything itself.

On a note
Note! Some multicookers have a “Milk porridge” mode. If you choose it, the jam cooking time will take only 35 minutes.

All that remains is to pour out the delicious and fragrant jam from black currants in jars. In order for the delicacy to be stored for a long time throughout the winter, the containers must be sterilized. They should be covered with the same lids on top. When the blackcurrant jam has cooled, you need to move it to a cool and dark place. Bon appetit!

Blackcurrant jam with gooseberries without cooking

This interesting recipe, it uses not berries as ingredients, but the juice of gooseberries and black currants.
Compound:
250 g blackcurrant juice
250 g gooseberry juice
0.75 kg granulated sugar
This quantity of products will yield 750 g of dense and thick jelly. It will take you 1.5 hours to prepare the dessert over two days.

Preparation:

First you need to prepare the berries for blackcurrant jam. All leaves, twigs and dried particles should be removed from them.

All berries need to be washed and waited for them to dry, after which the fruits should be transferred to a basin or pan. It is optimal to take stainless steel dishes. No need to add water.

Place the pan on low heat. The berries need to be heated a little over the fire, and they will release the juice on their own. The fruits should be pressed down a little with a spatula or wooden spoon.

The berries need to be rubbed through a sieve. You can also use a blender or juicer.
Now we measure the amount of juice obtained. There should be 1.5 times more granulated sugar. That is, for 1 cup of berry syrup you need to use 1.5 or 2 cups of granulated sugar.

The resulting mass is poured into a wide bowl. You need to pour sand into it in small portions. It must be mixed with a wooden spoon. When the sugar has dissolved, close the container and leave it overnight.

In the morning, you can distribute the currant jam into jars. If this is difficult to do due to the mass hardening, you can heat it over low heat for just a minute.

When the jelly has completely hardened in the jars, they need to be rolled up. screw caps. Typically, such blackcurrant and gooseberry jam does not require cooking special conditions storage You can leave the jelly in the room without any problems. The main thing is to follow step by step instructions during the cooking process and do not place containers with ingredients near heating sources. Enjoy your tea!

Recipe for blackcurrant and apple jam

I suggest you diversify your culinary arsenal with blackcurrant, lemon and apple jam!
Compound:
300 g black currants
1/4 part lemon
400 g sugar
300 g apples

Preparation:

Sort through the berries and wash them thoroughly. Place berries and sugar in the bowl of a food processor. Grind to form currant puree.

Pour the mixture into an enamel pan and cook for 5 minutes.

Wash the apples, core them and cut into medium-sized slices. Place apples in water mixed with lemon juice to prevent them from darkening.

After the currant puree has reduced slightly, add the apples. Cook for 10 minutes, stirring constantly.

Pour the prepared hot currant jam into sterile jars and roll up. Turn it over, wrap it up warm towel and leave for a day.

Store the jam in a cool place. The delicacy can be served with pancakes, cheesecakes or simply with tea. Enjoy your tea!

Jelly-like blackcurrant jam with blueberries

The berries are whole, and the jam turns out thick, like jelly.

Compound:
1 kg black currants
0.5 kg blueberries
1 kg sugar

Preparation:

We take the amount of sugar in a 1:1 ratio by weight. We sort the berries and wash them. Mix sugar with water and bring to a boil. Pour the berries into the syrup and cook.
We try not to stir the jam, especially before it boils. Mix by shaking the pan.
We use triple cooking - bring to a boil, boil for about 2 minutes, leave to cool, then do the same 2 more times.

And most importantly, if you want to get thick, jelly-like blackcurrant jam, instructions below

For cooking we take about half of all sugar! But mix the second half into the prepared hot jam until completely dissolved. Stir in carefully, being careful not to turn it into a puree, although the berries will stabilize after cooking.

We use Zhelfix (pictured) to make jam from neutral berries. Composition of Zhelfix: powdered sugar, thickener (pectin from apples and citrus fruits), citric acid, sorbic acid.

Even jam from berries poor in pectin turns out thick with a minimum of sugar.

Bon appetit!

Recipe for blackcurrant jam for the winter with cherries and apples

Try making jam according to this recipe— the multifaceted taste of blackcurrant, cherry and apple jam will certainly enchant you!
Compound:
1 kg black currants
1 kg apples
1 kg cherries
3 kg granulated sugar
1 lemon (juice from it)
This quantity of products should yield 2 liters of jam.

Preparation:

The berries must be washed and the best ones selected. The seeds are removed from the cherries. Apples are peeled and cut into slices. Black currants are simply poured into the dishes.

The berries need to be twisted. Cover with granulated sugar and leave for a couple of hours.
The products should be carefully mixed and brought to a boil. Lemon juice is added to the composition, after which you need to cook the mixture of berries for another half hour. The mass should boil down by about 1/3.

The finished currant jam is placed in prepared jars and screwed on with lids. After cooling, the container is put away cool place. Bon appetit!

Blackcurrant and apricot jam for the winter

Compound:
1 kg apricots
1 kg sugar
2 cups water (for thicker jam use 1 cup)
1-2 handfuls of black currants

Preparation:

Wash the apricots, cut them and remove the pit. Put in a black currant berry instead.

Boil syrup from water and sugar and very carefully place the apricots into it. Bring to a boil and heat over very low heat for 10 minutes. Remove from heat and leave until completely cool.
Then bring to a boil again and cook over low heat for 15 minutes. Cool.
So 3 times. Do not stir the jam while cooking so that the currants do not fall out of the apricots. Simply use a spoon to gently dip the apricots into the syrup.
Carefully place the cooled jam into jars. Roll up.

The result will please you. The jam will turn out beautiful and very aromatic. Bon appetit!

Grandma's recipe for currant jam - video recipe

Delicious blackcurrant jam for the winter

Bon appetit!

Blackcurrant and raspberry jam for the winter

Currant jam is useful. And if you make jam from a duet of currants and raspberries, you will get amazing delicacy With rich taste and a lot of vitamins. It will not only enrich the body with vitamins, but also give a pleasant atmosphere of comfort during the cold winter season.

Ingredients of blackcurrant jam in glasses:

3 cups black currants
9 cups raspberries
9 cups sugar
5 g citric acid

Preparation:

We start preparing our dish with raspberries. The berries need to be sorted, washed and left for a while.

Do the same with black currants.

Pour black currants and raspberries into a common basin or pan. Then cover the fruits with granulated sugar, alternating layers.

On a note
It is better to lay out the products in layers: raspberries - granulated sugar - black currants - remaining sugar. This will allow you to get optimal quantity juice

Towards the end of cooking, remove the foam from the surface of the jam and add citric acid, which is a good preservative.
The finished blackcurrant and raspberry jam must be carefully mixed with a wooden spoon or spatula.

Pour the resulting blackcurrant jam into previously prepared jars and roll up the lids. But you can’t immediately put the workpieces in the cellar or refrigerator.

This can only be done after 24 hours, when the jars have time to cool down. Bon appetit!

Blackcurrant jam for the winter with orange

Compound:
1 kg black currants
800 gr. orange
2.5 kg. Sahara

Preparation:

Grind currants and oranges in a meat grinder.

Twist the oranges with the peel, removing the seeds.

Add sugar and mix well.

Leave for a day for the sugar to dissipate, stirring occasionally.

Then put it into jars and into the refrigerator. Bon appetit!

Recipe for blackcurrant jam for the winter with vanilla

Another recipe delicious jam black currant with vanilla. Just imagine its infinitely delicate and at the same time slightly tart taste! Its godlike!
Compound:
3 kg granulated sugar
3 kg black currants
6 glasses of water
1 packet of vanillin

Preparation:

Sort and rinse the currants.

Then the syrup is prepared. Pour all the sugar into a container and fill it with 6 glasses of water. Over medium heat, bring the mixture until completely dissolved. To do this, you need to stir it constantly.

Add vanillin to the boiling liquid and keep the mixture under heat for another 5-7 minutes.

When the syrup becomes clear, it is ready.

Next, the berries are carefully poured into the syrup and brought to a boil over the fire.
Blackcurrant jam with vanilla is ready! It can be immediately poured into prepared containers or served. Bon appetit!

Blackcurrant jam for the winter. Simple recipe

Compound:
1 kg black currants
1 kg sugar
1 glass of water

Preparation:

Wash the blackcurrants, remove the stems and rinse. Then blanch in boiling water for 5 minutes and place in a bowl.

We don’t drain the water, but measure it required quantity, pour into the pan. Add sand and cook thick syrup. Let it boil and boil for three minutes.

Pour boiling syrup over the berries, put on the fire, and bring to a boil. Remove the foam and leave for 12 hours.

After 12 hours, put on the fire and cook the jam until tender. You can check readiness with a drop of jam syrup - it should not spread when the saucer is tilted, it should hold its shape. Another sign is a decrease in foam formation.

Place the finished jam into sterilized jars, let cool and seal.

Bon appetit!

Black and red currant jam for the winter by the glass

Now is the harvesting season, and it’s the turn of currants in our region. This universal recipe thanks to the speed and ease of preparation, as well as excellent taste qualities, will firmly settle in your arsenal of blanks.

Ingredients of currant jam in glasses:

Red and black currants – 3 cups (cup = 250 ml)
Water – 1 glass
Sugar – 6 glasses

Preparation:

Sort the berries, rinse, remove the stems.

Mix sugar and water and bring to a boil.

Pour in sugar syrup berries and cook, stirring, for about 10 minutes over low heat.

Place the hot jam into sterilized jars and let cool.

Cover with lids and store in a dark, cool place. Bon appetit!

Advice
Freeze large currants and then use them in baked goods, compotes, jelly and yogurt in winter.

Redcurrant jam for the winter. Step-by-step instruction

Compound:
1 kg red currants
1.2 kg granulated sugar
1 glass of water
vanillin

Preparation:
Sort the currants, remove from the branches, rinse and dry.

Pour granulated sugar into the pan where the jam will be cooked, add water and put on fire. Boil the syrup.

Place the berries in the boiling syrup and shake the pan.

Bring to a boil and cook after boiling for 20 minutes, skimming off the foam.

After 20 minutes, check the jam for readiness. If the chilled jam in a tilted spoon does not pour out, but stays well in it, like jelly, then it is ready. Or a simpler option: drop a drop onto a clean saucer. If the drop does not spread when you tilt the saucer, then the jam is ready.

Add vanillin. Mix.

Pour into jars sterilized in any way, cover with a towel. Let cool and roll up.

Very tasty, aromatic red currant jam is ready! It just begs for some bread! Bon appetit!

So, currants are very healthy and delicious berry. And the recipes for its preparation are so varied that every housewife will definitely choose the right one for herself.

I hope the recipes for making black and red currant jam from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the aroma of currants will lift your spirits. I wish you a pleasant tea party!

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In almost every garden of our summer residents there are bushes of black and red currants, healthy berries and rich in vitamins.

So our grandmothers grew these irreplaceable and healthy currant bushes, the berries of which we ate as children almost every day in the summer. Delight your household and guests with this aromatic and vitamin-rich dessert all year round, treat them with amazing currants prepared by yourself, grated with sugar. This delicacy will appeal to both adults and especially children. I remember from my childhood - a large (and bigger, remember the scene from the movie “Girls”!) sandwich with the most aromatic currants, grated with sugar and a mug of tea from a samovar will not tear children’s ears off! There was only a crackling noise behind the ears - they devoured this vitamin-rich delicacy with such appetite!

Currants grated with sugar for the winter 7 recipes

There are no particular difficulties when cooking berries and syrup, so even novice housewives can prepare currants for the winter.
So, the simplest and most vitamin-rich winter supply is undoubtedly currants grated with sugar. This method of harvesting currants optimally preserves its taste and properties. Fragrant delicious dessert in cold weather it will not only remind you of the summer sun, but will also be useful for colds.

The benefits and harms of currants

Currant is a fragrant, tasty and healthy berry.
Vitamins, beneficial microelements and nutrients- all this underlies the fruits of the plant. Vitamin C is of particular importance; it is ascorbic acid, which is necessary for the normal functioning of many organs and systems of the body. It allows you to strengthen your immune system and increase your defenses.
The second most important vitamin is a component of group A. This is beta-carotene, which has oncoprotective properties. Chemical composition blackcurrant is represented by B vitamins. Thanks to them, synthetic processes occur in the body, the production of hormones is stimulated and protein absorption improves. Additional component Vitamin K is the main component of black currants.

In total useful material contained in berries (phytoncides, acids, pectin, tannins, essential oils) help fight viruses. They nourish the body and improve the functioning of the digestive system.

The composition of microelements in currant berries (calcium, phosphorus, potassium, iron, magnesium) affects metabolic processes, maintains acid-base balance and normalizes work of cardio-vascular system. Due to its rich composition, black currant is used in cooking, cosmetology and medicine.

Berries are widely used in the treatment of: anemia, diseases gastrointestinal tract, lesions of the cardiovascular, genitourinary and respiratory systems. Additionally, the fruits are used to combat influenza, acute respiratory and viral diseases.

Tea and decoctions based on the plant help cope with colds.
Currant tea acts as a powerful diuretic.
The tincture helps normalize mental processes.

A few fruits per day are enough, the main thing is not to go beyond the norm of a third of a glass. This will keep the body in good shape, improve memory and increase intellectual abilities.

Contraindications for eating currants

The plant has many positive properties, however, there are also contraindications. It is not recommended to consume the fruits if you have thrombophlebitis. The presence of vitamin K in them can provoke an increase in blood clotting. It is recommended to avoid berries if you have problems with stomach acidity. This can lead to gastritis. Use with caution during pregnancy.

Currants grated with sugar for the winter recipe

To prepare this vitamin bomb You only need currants and sugar. Our motto: no cooking - all vitamins!

For currants with sugar for the winter, the proportions are as follows:

Black currant – 1 kg
Sugar – 1 kg

Preparation:

Grind the currants in a meat grinder.

Add sugar.

Mix currants and sugar thoroughly.

We pack the currants with sugar into jars and close the lids.
You need to store currants and sugar in the refrigerator. Currants, ground with sugar, can be stored all winter! Bon appetit!

Blackcurrant grated with sugar for the winter, five-minute recipe

We stock up on vitamins for the winter. This jam is not boiled, it turns out candied, aromatic and healthy. From such a preparation you can cook compotes, bake pies, and simply drink it with tea. An indispensable remedy for colds and flu.
Proportions:
Currants – 1 kg
Sugar – 2 kg
Preparation:

Here are our products for preparing currants for the winter.

Wash the currants well and dry.

Pass the currants through a meat grinder or grind in a blender.

Add sugar.

Mix the berries with sugar well.

Wash jars and nylon lids well with soda. Sterilize jars in any way. Place jam into jars.

Sprinkle 1.5-2 tbsp granulated sugar on top of the jam. spoons. Close with a nylon lid. You can store currant preparations for the winter at room temperature.

Preparing currants for the winter can become filmy or moldy, then before use you need to remove the top layer of sugar. Enjoy your tea!

Blackcurrant jam with sugar without cooking in the microwave

Compound:
250 g black currants
250 g sugar
Preparation:

Sort the berries, rinse and dry.
Place in a large container suitable for microwave oven, and close the lid.
Heat the berries at full power for 5 minutes.
Pour sugar over the berries, use a masher and mix. Return to microwave for 5 minutes, then remove and stir. Repeat 4 times.

Serve immediately. Bon appetit!

Grated currants with sugar for the winter, step-by-step recipe

The list of ingredients for this unusual jam orange is included and this is a recipe for jam that doesn't need to be boiled!
Compound:
1 kg currants
1.5 kg sugar
1 orange
Preparation:

Sterilize jars and lids for currant jam. Wash the orange and pour boiling water over it to remove the wax.

Then grind it together with the peel using a blender.

Repeat the same steps with currants.

Then combine the fruit and berry puree, add sugar and stir. Leave the mixture at room temperature for a couple of hours. Stir the mixture several times during this time and wait until the sugar completely turns into syrup.

After the sugar has dissolved, put the jam in jars and roll up.
Store the jam in the refrigerator. Even after a year it will retain its taste and beneficial properties.

Bon appetit!

How to make “live” blackcurrant jam without cooking

This is an equally interesting recipe for blackcurrant jam for the winter. The title of the recipe indicates that the jam is prepared without cooking. This is only partly true: the jam will need to be put on fire, but it cannot be brought to a boil.
Compound:
1 kg black currants
1 kg sugar
Preparation:

Sort and wash the berries.

Crush the berries with a wooden pestle in an enamel bowl or pass through a meat grinder.

Add sugar. If you use a meat grinder, you need to add sugar gradually, twisting it with the berries. The resulting puree must be heated over low heat with constant stirring until the sugar is completely dissolved. The temperature should not exceed 80 degrees.

Place the hot jam into sterile jars and seal.
Healthy jam for tea is ready! Bon appetit!

Blackcurrant jam for the winter without cooking, video recipe

Very tasty in tea and on bread!

Bon appetit!

Blackcurrant grated with sugar for the winter, recipe with photo

Another recipe for preparing blackcurrants for the winter. This method of harvesting blackcurrants allows you to preserve more of the vitamin C it contains. In order not to destroy vitamin C during cooking, black currants do not need to be twisted in a meat grinder, otherwise the amount of vitamin C may decrease significantly during oxidation. It is best to grind the currants in a glass bowl using a wooden masher or wooden spoon. To prevent blackcurrants, ground with sugar, from fermenting, sugar must be used in the following proportion - twice as much as berries.
Compound:
Black currant – 1 kg
Sugar – 2 kg
Preparation:

Sort the berries, rinse, remove all excess and dry well.

Pour a small amount of black currants and a little sugar into a glass bowl. And grind with a wooden spoon or masher, adding berries and sugar each time.

When the berries are completely ground, add the remaining sugar and mix everything well.

Wash and sterilize jars for blackcurrants, grated with sugar. Place currants in prepared jars, cover with a small layer of sugar on top and close nylon covers. Grind black currants with sugar are stored in the pantry or refrigerator.

Bon appetit!

I hope the recipes for preparing currants grated with sugar from the article will help you in preparing this wonderful dessert for tea. And this delicacy will decorate your table. All year round, and especially on winter evenings, with a cup of tea, the taste of currants grated with sugar will lift your spirits. I wish you a pleasant tea party!

Yes, I recommend that all those with a sweet tooth take note of my colleague Timur’s recipe for aromatic classic charlotte with apples, cooked in the oven for tea. Bon appetit!

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